In My Kitchen – June 2020

In My Kitchen – June 2020

How are you doing? I realize that is mostly a rhetorical question – although I would absolutely welcome replies from all of my almost 300 readers.

Who wouldn’t be distressed right now? It seems frivolous to talk about events in my kitchen, even though it is a source of great comfort. I can (mostly) control things there while around me everything feels out of control and falling apart.

“The beauty of anti-racism is that you don’t have to pretend to be free of racism to be an anti-racist. Anti-racism is the commitment to fight racism wherever you find it, including in yourself. And it’s the only way forward.”

– Ijeoma Oluo

We all have hidden biases and prejudices. Knowing and examining them is the first step to having an open heart.

Covid still silently stalks us In the midst of demonstrations against police brutality and racial injustice. I understand the anger and frustration of the marchers, and the feeling of solidarity in joining together. We have all been separated during the shelter-in-place orders. But Covid-19 is still out there, we won’t know who or where it will strike for another few weeks. Where do we go from here? I really don’t know.

So, I will go to my kitchen.

In my kitchen I have the remainder of a jar of lemon/lime curd. There isn’t much left and I will soon make another batch. We love it on toast or an English muffin for breakfast, or on a cracker with a cup of tea as a mid afternoon pickup.

Lemon and Lime Curd

Lemon and Lime Curd

Here’s the strange thing, the yellow colored citrus fruit is a lime and the green ones are unripe lemons. If you leave a lime on the tree long enough it turns yellow even though it still tastes like a lime.

I made the curd sous vide which ensures you don’t actually curdle the eggs. It’s a perfect batch every time.

Makes about 1 1/4 cup

Lemon Curd

  • 4 egg yolks
  • 1/2 cup of sugar
  • 1/3 cup of freshly squeezed lemon juice or a combination of lemons and limes
  • 1/2 stick (4 tablespoons) of unsalted butter, melted
  1. Preheat your water bath to 180 degrees F (82 degrees C)
  2. Sterilize a 1 pint canning jar, lid and ring (I just pour boiling water into the jar and let it sit until the water bath is heated or put it through your dishwasher)
  3. Place the egg yolks in a small food processor
  4. Add the sugar and pulse until it dissolves and the mixture thickens slightly
  5. Add the lemon juice and melted butter, pulse to incorporate. Don’t over process or it will turn frothy.
  6. Pour the mixture into the prepared jar.
  7. Seal the jar, finger tight, in immerse in the water bath for 45 minutes to an hour.
  8. Remove the jar from the water, open the jar and stir to mix. Reseal.
  9. Cool in an ice/water bath and refrigerate.

This will store for up to 2 weeks if it lasts that long. You can also freeze it.

The weather has finally warmed enough to sit outside with a glass of wine in the early evening. I made pizza with a crust of puffed pastry, perfect for alfresco dining.

We’ve also dusted and uncovered the grill. These Turkish lamb chops were delicious.

A cloudy chilly day brought me back indoors for slow baked salmon with a charred broccoli pesto.

We’ve had lots of salads from the garden and the first zucchini squash.

zucchini

Zucchini

I am looking forward to snap peas and green beans, it will probably be a few more weeks until they are ready to harvest. Meanwhile I have been enjoying vegetables out of the Nye Ranch CSA box.

Nye Ranch CSA

Nye Ranch CSA

In my kitchen I have flowers. Our rhododendrons are blooming, also poppies and many other flowers. I always have a fresh bouquet nearby.

Poppies and Rhodies

Poppies and Rhodies

This post is part of virtual blogging party, In My Kitchen, hosted by Sherry of Sherrys Pickings.

The link above will allow you to read stories of kitchens around the world, written by accomplished cooks and travelers. Please join us, and if you are a blogger, add your own linked post about your own kitchen adventures.

 

 

June – Turkish Lamb Chops

June – Turkish Lamb Chops

This is a meal capable of lifting spirits, and right now I think we all need a bit of that. The news keeps getting worse, it makes me very sad and distressed. I am sorry, sorry for the U.S. and sorry for the world. We are all in need of loving arms around us, hard come by in this time of social distancing.

There is some comfort in feeding yourself and your family well. The warming spices in this dish of Turkish lamb chops just might lesson your heartache a little. Cook it on your grill if the evening is warm enough, sit on your deck or patio with a glass of wine or a cocktail or something sparkling with a lime wedge.  Listen to the evening songs of the birds. Be at peace.

Turkish Lamb Chops

Turkish Lamb Chops

The tahini sauce is optional. I almost left it out, but don’t do that. It adds a creamy counterpoint to the spices. And, leftover sauce was delicious the next night drizzled over a simple grilled chicken breast.

Ingredients for the lamb:

  • I tablespoon Marash Turkish pepper, or Aleppo pepper, or a large pinch of red chili flakes
  • 2 teaspoons fennel seeds
  • 2 teaspoons coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 pounds bone-in loin lamb chops, thicker the better
  • Extra virgin olive oil

Ingredients for the tahini Sauce:

  • 1/3 cup freshly squeezed lemon juice
  • 2 -3 garlic cloves, grated or minced
  • 1 3/4 kosher salt
  • 1 cup tahini
  • 1/2 teaspoon ground cumin
  • 4 – 6 tablespoons of ice water

For serving:

  • fresh dill or fennel fronds, thinly sliced mint leaves, chopped cilantro or parsley
  • Ground sumac (optional)

Method for the lamb:

  1. Combine the red pepper, fennel seeds, coriander seeds and cumin seeds in a small bowl.
  2. Heat a small dry skillet over medium heat and toast the spices until fragrant, about 2 minutes.
  3. Pour onto a small plate to cool and once cool, pour into a mortar or spice grinder. Add the salt and black pepper. Then pound or grind briefly until you have a coarse-textured spice mix. You do not want them to be too finely ground.
  4. Pat the spice mixture all over the lamb chops, let them marinate at room temperature for at least 30 minutes or uncovered in the fridge up to 24 hours.

Method for the tahini sauce:

  1. In a food processor blend the lemon juice, garlic and salt. Let the mixture sit for about 10 minutes then add the tahini and ground cumin, blend until a thick paste forms. With the processor running, add the ice water, 1 tablespoon at a time, until the sauce is smooth and thin enough to drizzle.

To finish:

  1. Heat the grill or broiler on high.
  2. Drizzle the chops lightly with olive oil. Grill until they are charred on the outside and cooked to your taste. The cooking time will depend on the thickness of the chops and your desired end. Mine took 3 minutes on each side for medium rare.
Turkish Lamb Chops

Lamb Chops with Red Pepper, Coriander, Cumin and Fennel Seeds

Lamb Chops with Red Pepper, Coriander, Cumin and Fennel Seeds

Lamb Chops with Red Pepper, Coriander, Cumin and Fennel Seeds

This recipe comes directly from a wonderful cookbook, Dinner – Changing the Game, by Melissa Clark published in 2017.

To ease kitchen boredom I have been perusing forgotten cookbooks and this one is definitely a winner. I took the recommendation of a friend and have a family member pick a cookbook, then I chose a recipe out of that book to make for dinner. It’s sometimes a stretch to find a recipe that matches ingredients on hand, but it’s a fun challenge and keeps me out of the dinner rut.

I think the mix of spices would also be good on a chicken breast, halved horizontally and pounded to an even thinness. Or grilled tofu, first drained between paper towels, then sliced before coating and baking or grilling.

I am taking this dish to share on Fiesta Friday #331 hosted by the lovely Angie. I am this week’s co-host so come on over to the virtual blogging party to find a new recipe or craft idea right from your arm chair.

Stay well everyone, and safe. Let me know how you are doing. We are all having up days, and down days.

May – Puff Pastry Pizza

May – Puff Pastry Pizza

I have been wanting to make this for weeks but it kept getting pushed to the back of the menu.

Imagine it…crisp puff pastry that flakes and crackles when you bite in, creamy melty cheese, and some interesting additions. It’s like a pizza croissant. Oh my! This was amazing. It’s perfect for a summer snack out on the deck or patio with friends, I’d add a glass of rose or white wine to round out the celebration. Cut it into small strips or slabs, larger ones for a whole meal. Use whatever ingredients you have on hand. In my book almost anything is possible and allowable on a pizza. It’s the perfect food.

Puff Pastry Pizza with Caramelized Onions and Sliced Zucchini Flowers and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Sliced Zucchini Flowers, Basil and Balsamic Drizzle

I don’t have an actual recipe, fly by the seat of your pants and your own families preferences. You will need a frozen package of puff pastry. Defrost it in the fridge for a few hours or on the counter for 40 minutes.

While your oven is preheating to 410 degrees F, unfold the pastry (there will be 2 sheets) onto separate parchment lined baking sheets. Crimp the folds together if necessary, then use a small sharp knife to make a shallow cut about 1/2 an inch from each edge. Try not to cut all the way through to the bottom.

Once your oven has reached full temperature, bake the unfilled pastry sheets for 10 minutes. Remove from the oven and add your desired filling. I recommend you not make it too runny, you want the bottom crust under the filling to remain crisp.

Here are a couple of ideas:

  1. Spread caramelized onions in the center on one sheet, top with thinly sliced fresh chives and blue cheese crumbles. Garnish with chives, add a few chive flowers before serving.
  2. Thinly slice fresh mozzarella to the center, add halved cherry tomatoes, thinly sliced zucchini flowers and basil. Drizzle with balsamic vinegar before serving.

Once you have added your topping, bake for an additional 10-12 minutes until hot, melted and browned.

This is fancy stuff without fancy time on your part.

Serve it for lunch or dinner with a green salad. To me this is perfect alfresco dining.

Puff Pastry Pizza with Mozzarella, Cherry Tomatoes, Basil and Balsamic Drizzle

Puff Pastry Pizza with Mozzarella, Sliced Zucchini Flowers, Cherry Tomatoes, Basil and Balsamic Drizzle

 

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

Puff Pastry Pizza with Caramelized Onions, Chives and Blue Cheese

I’m going to cut this into enough pieces to share on Fiesta Friday #330 hosted by Angie. Fiesta Friday is a collection of posts about food, gardening, fashion, and crafts…a virtual party. Come on over and take a look and/or add your own link. Please read the link rules first. This week’s cohost is Mollie @ Frugal Hausfrau

Thank you for visiting, I would love to hear how you are doing. And finally, have a wonderful weekend. Stay safe and well.

May – Slow Baked Salmon with Charred Broccoli Pesto

May – Slow Baked Salmon with Charred Broccoli Pesto

I must admit that I have been reluctant to try all the various forms and recipes for pesto out there that aren’t ‘traditional’. I have a great love for pesto made with fresh from the garden basil. But, on the www you can find pesto made from almost anything. The greens include basil, mint, spinach, cilantro, seaweed, arugula, chard, kale and Italian parsley. The nuts can include pine nuts, pecans, walnuts, pumpkin seeds and almonds. Whew! The term pesto has stretched to include almost any green and nut whirled to a chunky paste with olive oil (although even that is not used exclusively).

But now is a different time, we are all pushed to use ingredients and our pantry in ways that would have been unimaginable a few months ago. During the past few months I have seen many creative and interesting recipes out there. Waste is not an option when you are trying to make your grocery shopping trip last as long as possible. A forgotten head of broccoli was looking a little sad in the back of the produce drawer. A few months ago I might have thrown it into the worm bin. Not now. The salmon from the back of the freezer also needed cooking. Combining the two together was a delicious surprise. This version of charred broccoli pesto doesn’t contain any nuts or basil. But it tastes delicious and you won’t miss them. The charring adds a lot of umami flavor and makes up for any lack of nuts or basil. There are only 4 ingredients; roast charred broccoli florets, garlic, parmesan and olive oil (plus salt). Whiz them all in your food processor for a few seconds and voila! It certainly perked up the salmon.

Slow Baked Salmon with Charred Broccoli Pesto

Slow Baked Salmon with Charred Broccoli Pesto

Charred Broccoli Pesto

Charred Broccoli Pesto

Charred Broccoli Pesto

Ingredients:

  • 4 large cloves of garlic, peeled but left whole
  • 1 large head of broccoli, florets broken into smaller pieces (save the bigger stems for another dish)
  • 1/2 to 1 cup of parmesan cheese, either grated or broken into chunks
  • 1/4 cup plus 2 tablespoons of olive oil
  • salt to taste

Put any unused pesto into a small jar and top with olive oil. It will keep for at least a week.

Method:

  1. Preheat the oven to 400 degrees F
  2. Line a baking sheet with parchment paper.
  3. Cut and wash the broccoli into small florets, place them on the baking sheet and coat with the 2 tablespoons of olive oil and a sprinkle of salt. Reserve the stems, they are delicious when peeled tough skin and stir fried.
  4. Roast until the edges of the florets begin to crisp and brown, and the broccoli is tender. This will take about 30 minutes.
  5. In a food processor pulse the broccoli, parmesan, and garlic cloves. In a slow stream add the additional 1/4 cup of olive oil.
  6. Taste and add salt if necessary.
Charred Broccoli Pesto

Charred Broccoli Pesto

The miracle idea of slow roasting is that it is difficult to overcook the fish. The end result is velvety soft, moist and cooked all the way through. This method has become my preferred way of cooking salmon. Although the salmon had been in my freezer for a few months, you would have thought it was caught that morning.

This was a smaller piece of salmon, just right for 3. If you have a larger piece you will need to either increase the cooking time, or cut it into individual portions before cooking.

The slow cooked salmon was one of the methods reviewed in an exhaustive testing by Food 52 where they did a comparison of salmon cooked 12 ways.

It was one of their favorites.

Slow Roasted Salmon

Ingredients:

  • 3/4 lb salmon filet
  • 1/2 cup of charred broccoli pesto

Method:

  1. Preheat the oven to 275 degrees F
  2. Line a baking sheet with parchment paper or foil
  3. Place the salmon, skin side down, on the baking sheet and coat with the pesto
  4. Bake for 30 minutes.
Slow Baked Salmon with Charred Broccoli Pesto

Slow Baked Salmon with Charred Broccoli Pesto

 

The inspiration for the charred broccoli pesto came from the blog The Modern Proper. They added basil but alas it was not to be had by me. I didn’t miss it and don’t think it is necessary.

 

Slow Baked Salmon with Charred Broccoli Pesto

Slow Baked Salmon with Charred Broccoli Pesto

Served with a stir fry of red Chinese cabbage, onion, and broccoli stems.

I am taking this dish to share with the folks at Fiesta Friday, this week it’s #329. I am a cohost along with Diann @ Of Goats and Greens

Make your way over to Angie’s, the host of Fiesta Friday, to read all the amazing posts about food and crafts. It’s a amazing variety of bloggers. And, thank you for visiting me. I would love to hear from you.

May – Pasta with Anchovies, Tomatoes, and Mint

Here is the good news…there is no reason to wait until July for this delicious simple pasta sauce. You can make it with sub-par tomatoes (cherry or hot house) before we enjoy tomatoes in their full summer glory, it will still be delicious. No mint? No problem. Use some basil or all parsley instead. Or use a tablespoon of pesto sauce. Don’t let a lack of ingredients stop you from making this recipe. All you need is a green salad to accompany it for a full satisfying meal.

It could also easily be a pantry meal with oil packed sun-dried tomatoes, canned anchovies, and a bit of pesto sauce. Voila! Instant dinner.

Pasta with Anchovies, Tomatoes, and Mint

Pasta with Anchovies, Tomatoes, and Mint

Ingredients:

  • 12 oil-packed anchovy fillets
  • 6 garlic cloves
  • 1/2 cup fresh parsley leaves, plus more for serving (preferably flat leaf Italian)
  • 2 tablespoons of fresh basil or mint leaves, plus more for serving
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoons of extra-virgin olive oil, plus more for serving
  • 1 1/2 cups chopped fresh plum tomatoes-chopped, or all cherry tomatoes halved or quartered
  • 12 oz pasta of any sort
  • 2 tablespoons unsalted butter, cubed
  • 1/2 teaspoon finely grated lemon zest
Pasta with Anchovies, Tomatoes, and Mint

Pasta with Anchovies, Tomatoes, and Mint

Method:

  1. Bring a large pot of heavily salted water to a boil.
  2. While the water is coming to a boil, chop the anchovies, garlic, parsley, mint (or basil or more parsley), and red pepper flakes together on a cutting board.
  3. Heat the oil in a large skillet over medium heat, cook the anchovy mixture until the garlic starts to turn golden, about 5 minutes.
  4. Stir the tomatoes into the skillet, cover, and cook until they are soft and release their liquid, stirring occasionally, 7-10 minutes. Uncover and cook for about 3 minutes longer to concentrate the juices slightly.
  5. While the sauce is cooking, add the pasta to the boiling water and cook until it is just al dente…maybe a minute or two less than the package suggests. Drain the pasta reserving 1 cup of the cooking water.
  6. Add the pasta, butter, and lemon zest to the skillet and toss to mix well. Stir in a little of the reserved pasta water if it seems dry. The pasta will absorb all that delicious sauce, become infused with flavor.
  7. Serve immediately, sprinkled with chopped parsley and mint and drizzled with olive oil. I added just a touch more lemon zest just before serving.
Mint

Mint – in a container so it doesn’t grow out of control

Recipe is from Dinner in French by Melissa Clark. She uses basil and parsley as herbs, I substituted mint since my basil is only 1/8 inch high at the moment. You could stir in a generous tablespoon of pesto in step 2.

Pasta with Anchovies, Tomatoes, and Mint

Pasta with Anchovies, Tomatoes, and Mint

I am taking this to Fiesta Friday #328 hosted by Angie and cohosted this week by Laurena @ Life Diet Health

Pasta with Anchovies, Tomatoes, and Mint

Pasta with Anchovies, Tomatoes, and Mint