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In My Kitchen – April 2024

I am rushing to get this post out under the cut off time. Sherry from Sherry’s Pickings hosts a friendly community of bloggers who post monthly (or less) about their kitchens and/or kitchen gardens. It is a collection from around the world detailing what is new related to food, or kitchen gadgets, or simply life in general, over the past month (and sometimes longer). Click on the link to Sherry’s Pickings to read them all. Following is my own summary from the past couple of months.

Spring is finally here, but with a very slow start. It’s been cold and very wet, my vegetable garden does not look like spring. I was reminiscing over some photos of it from a few years ago, it’s a sad comparison. I was hoping to be able to cut salad greens before we leave for vacation in the middle of this month…it’s not going to happen. A dry warming trend is on schedule for the end of this week so I may be in luck when we return at the end of the month.

I have been cooking more vegetarian meals over the past couple of months as a result of being told my cholesterol is too high. Our daughter has also been spending more time with us and doing a share of the cooking, which is wonderful but probably not good for my cholesterol level. Her latest recipe has pasta cooked in the sauce rather than separately, something I have been meaning to try but not gotten around to.

Chicken sausage and cheese bake with chickpea rotelli.

Chicken sausage and cheese bake with chickpea rotelli

It was delicious, quite rich.

My husband has also been taking a turn in the kitchen. It’s tough to beat his bruschetta with cheese, sliced tomato and avocado. If we have leftover chicken or some prosciutto, those go on as well.

We have been, up to now, able to get some lovely organic tomatoes at the market. But they are looking rather pathetic at the moment.

In My Kitchen my own efforts have tended more to salads and vegetarian meals.

 

Kale Salad with Butternut Squash and cheddar

Kale Salad with Butternut Squash and cheddar

 

 

 

Linguini with Carmelized Onions

Linguini with Carmelized Onions and Pine Nuts

I was recently reminded of a cookbook written by the late Judy Rodgers from the Zuni Cafe in San Francisco. One of her most famous dishes at the restaurant is brined and roasted chicken served atop an arugula and crisp bread salad. I was surprised to realize that I had never tried it at home. It was a big hit.

Zuni Cafe's Roasted Chicken with Arugula and Bread Salad

Zuni Cafe’s Roasted Chicken with Arugula and Bread Salad

It’s fun to go back and explore history through a personal collection of cookbooks. There was a recent post on the blog Menu Mistress that inspired me to take a look at my own collection. I started with Julia Child, Michael Field, James Beard, and Roy Andres de Groot. Looking over those books again I was struck by how meat centric they were and how much cooking (and eating) has changed in the last few decades. The author de Groot even added MSG to most dishes, not something you would see today.

I have arranged my cookbook collection in the bookcase by topic, I wonder how it would look like if I arranged them on a timeline of influence and acquisition. Something to consider. We need to repaint the bookcase and they will all need to be removed for that project at some point this summer.

There are also the books that are as much memoirs and essays as cookbooks. My favorites are by the authors…M.F.K. Fisher, Betty Fussell, Laurie Colwin, Ruth Reichl, and Alice Waters. Ella Risbridger belongs in that group as well although she is much newer.

My latest cookbooks are more are vegetable, vegetarian, and salad centric.

And then there are the gardening books.

It’s a good thing that my husband has a bookcase in his office because books on cooking, gardening, and travel have pushed most other things out of the bookcase in the living room. It might be time for a purge.

Bookcase

Bookcase

It’s difficult to part with any of them.

And finally…

Did you know that this sweet and innocent looking puppy is a heart surgeon?

Shanna Feb 2024

Shanna Feb 2024

Heart Surgery…

Heart Surgery - Squeaker Beware

Heart Surgery – Squeaker Beware

It is her passion to remove each and every squeaker from her toys, usually with great precision and skill.

 

Although sometimes it takes some work to get it perfect.

This toy was labeled ‘indestructible’.

 

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In My Kitchen – February 2024

Sherry from Sherry’s Pickings hosts a friendly community of bloggers who post monthly about their kitchens and/or kitchen gardens. It is a collection from around the world detailing what is new related to food, or kitchen gadgets, or simply life in general, over the past month (and sometimes longer). Click on the link to Sherry’s Pickings to read them all. Following is my own summary from the past month.

There has been a lot of cooking going on in my kitchen over the past month. The weather has been very wet, so staying in by a cozy fire with something sending out aromas from the oven seems the way to go.

As always, chicken has played an oversized role.

Our daughter has been visiting with her dog, Belle. One night she cooked a delicious one-pot recipe to raves from diners. She has given me permission to post it. Stay tuned for that one.

One Pot Chicken with Rice, Cherry Tomatoes, and Lemon

One Pot Chicken with Rice, Cherry Tomatoes, and Lemon

Another night there was a definite Korean influence to a sheet pan dinner of Gochujang Chicken with Carrots and Grapes.

A new cookbook, From Salt to Jam by Karina Meynink, inspired a roast chicken stuffed under the skin with an addictive mix she calls kettle furikake. I am looking forward to trying more of her sauces and seasonings.

From Salt to Jam: Make Kitchen Magic With Sauces, Seasonings And More Flavour Sensations - Meynink, Katrina

Kettle Furikake

Kettle FurikakeIt is a mixture of kettle potato chips, nori, black and white sesame seeds, fried shallots, and gochugaru (Korean chilli flakes).

The next night this same savory mix found its way on top of a simple stir fry with salmon.

There have been some vegetables and salads along the way as well to add a healthy note.

Sheet Pan Roast Cauliflower with Chickpeas

Sheet Pan Roast Cauliflower with Chickpeas

And a favorite winter salad of shaved Brussels sprouts.

Petra from the blog Food Eat Love inspired me to try making crispy summer rolls in the air fryer. They need a bit more work to perfect, but were a delicious alternative to deep frying. Click the link to her blog to see the recipe for the filling.

Crispy Summer Rolls

Crispy Summer Rolls

The dogs play an outsized influence on our lives. This is Shanna, half asleep after her breakfast ‘dessert’ of a peanut butter kong. Clearly, she claims it. Let the two other dogs beware.

Shanna

Shanna, even though half asleep, she claims this kong as her own. No touching. Mine!

In My Kitchen – February 2023
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In My Kitchen – February 2023

It’s been several months since my last In My Kitchen post. So long in fact that I have to show a picture of the 2022 Christmas tree. No way it should be left out, even though it’s February. I could admire it from my spot in the kitchen.

Christmas tree 2022

Christmas tree 2022

New mugs from Christmas…

And Christmas brought me some wonderful new cookbooks.

Roast Chicken

Since then several others have found their way into my bookshelf. You could say that cookbooks are a bit of an obsession.

 

I read cookbooks like some others might read a novel.

The Flavor Bible by Karen Page is a frequently used reference book, the  The Vegetarian Flavor Bible is her newest. As we are trying to eat less meat these day, it’s a valuable reference.

Rick Stein’s book is a nostalgic look at French cooking.

The SOBO COOKBOOK comes from a restaurant in Tofino, B.C. where we spent time in early January. Unfortunatey the restaurant was closed when we were there but I can vicariously enjoy it through the book.

Ella Risbridger’s book reads like a memoir with recipes. It relates her experience of dealing with the death of a loved one and the changes in her life. As it’s 2020 and the book goes from January to December, it’s also the story of the beginning of the pandemic. She lives in London but I could relate to many of the uncertainty and worry of 2020.

You may have seen her first cookbook Midnight Chicken which has a wonderful recipe for roasted chicken as well as many others.

In keeping with our resolution to eat less meat, there are several new meals in rotation.

Eggplant pizza

Eggplant pizza with cheese, artichokes and mushrooms

The risotto was made in the electric pressure cooker. I am repeating it this weekend with mushrooms.

Sheet pan gnocchi with sweet peppers and onions

Sheet pan gnocchi with sweet peppers and onions, there were a few slices of sausage in there but I am not sure they are necessary and won’t add them again.

As Quinn watches in disbelief and shock, Shanna sits for a leaf of arugula. Subsequently she devoured it and barked for more.

I will sit for arugula

I will sit for arugula

In My Kitchen is part of an international group of bloggers who relate what is new in their kitchens over the last month, or longer. Sherry of the blog Sherry’s Pickings hosts the group. Come on over to read about kitchen events from around the world.

 

 

 

April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)
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April – Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

This whole meal vegetarian salad was perfect as part of a Moroccan inspired dinner party. The couscous in this salad soaks up the spicy, lemony dressing and marries it to the roasted vegetables and chickpeas. Serve the salad warm, at room temperature, or chilled.

Moroccan Salad

Moroccan Salad

The salad is vegan as well as vegetarian. I served it with sides of warm pita, sliced feta, more olives and an eggplant dip.

Moroccan-Spiced Roasted Cauliflower and Carrot Salad (with chickpeas and couscous)

Ingredients:

  • 1 medium head of cauliflower, trimmed to 1-inch florets
  • 1 small bunch of carrots, peeled and cut into 1/4 inch slices
  • 3 tablespoons of olive oil
  • 1/2 teaspoon of kosher salt
  • 1/2 cup of whole-what couscous
  • 1 14.5 ounce can of chickpeas, drained and rinsed
  • 3 green onions, thinly sliced
  • 1/2 cup chopped fresh Italian parsley
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup of chopped pitted brine-cured green olives
  • 1/4 cup currents
  • 1/4 cup toasted sliced almonds
  • Additional Italian parsley sprigs as garnish
  • Lemon Slices for serving

Moroccan-Spiced Dressing:

  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon ground cinnamon
  • 3 tablespoons olive oil
  • 3 tablespoons freshly squeezed lemon juice
  • 1/4 teaspoon kosher salt

Method for the dressing:

  • Toast the cumin and coriander seeds in a small heavy dry skillet until they are toasted and fragrant.
  • Remove the skillet from the heat and stir in the turmeric and cinnamon. Let them cool and grind in a mortar and pestle or spice grinder and coarsely grind.
  • In a small bowl or jar, combine the spices with the olive oil, lemon juice, garlic and salt. Whisk or shake to blend.

Method for the salad:

  1. Preheat the oven to 450 degrees F
  2. Brush a heavy large rimmed baking sheet with olive oil. In a medium bowl, toss the cauliflower and carrots with 3 tablespoons of olive oil. Spread the vegetables in a single layer on the baking sheet and sprinkle with 1/4 teaspoon salt.
  3. Roast the vegetables until browned in places and tender, stirring once. It will be about 15-25 minutes.
  4. Meanwhile, bring 1/2 cup water and the remaining 1/4 teaspoon salt to a simmer in a small saucepan. Remove from the heat and add the couscous, stirring. Cover and let sit for 5 minutes. Fluff with a fork.
  5. Transfer the couscous to a large bowl; mix in the cauliflower, carrots, garbanzo beans, green onions, chopped parsley, cilantro, olives and currents.
  6. Add the dressing to the salad and mix. Season with salt and pepper.
  7. Garnish just before serving with the almonds and parsley sprigs.

The salad can be prepared one day ahead and refrigerated.

Moroccan Salad

Moroccan Salad

The recipe came for a cookbook written by Jeanne Kelley called ‘Salad for Dinner‘.

In My Garden – December 2021
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In My Garden – December 2021

I know I know…where have I been? Everything is okay, I’ve just been busy everywhere but in the garden. Actually I haven’t spent much time in the kitchen either. Grilled cheese sandwiches have been on the menu many a night. I am making a New Year’s resolution to be on line more frequently (and to floss my teeth every day).

It’s the quiet season in the garden, except for the weeding. There is always weeding and now is the time to get on top of it before they get big. But weeding is my least favorite activity and wet weather has thankfully put a limit on it. I will be sorry come spring.

I purchased a dozen bags of steer manure to enhance the soil in the bed that runs beside the driveway. The Spanish lavender bushes have done well but I can’t say the same for the Dutch Iris bulbs which are between each of the lavender bushes. I think I planted the bulbs too deeply, they need to have the tops of the tubers exposed to the sun and warmth. Also, maybe our weather is just not warm enough for them. They did very well in the sunnier climate of the Bay Area. But, Fort Bragg is both foggier in the summer and quite a bit cooler. So, the plan is to dig them up, add the manure and some bone meal to the soil, and replace them with Dahlia tubers. The existing dahlia tubers I have in another bed need dividing, but I am also expecting an order of new tubers from Swan Island Dahlias in Oregon. Dahlias are very successful here and will (hopefully) make an amazing display along the driveway, stay tuned.

Another benefit will be a longer display of flowers. The Spanish lavender blooms earlier than the French, usually starting in May. The dahlias will bloom later in the summer and early fall.

Lavender

Lavender – May

You can see here that the Spanish lavender was in full bloom in May but the French lavender is just starting. It reaches its best in June and early July.

The good news is that we have had some rain, not nearly enough yet but much better than last year. The dogs are enjoying the puddles. And Shanna should be named ‘pig-pen’ as she loves the mud.

 

Shanna

Shanna @ 7 months

Adding an outdoor shower when we remodeled is one of the best ideas we had. The dogs have had the benefit of a warm water bath.

I have had a couple of shipments from Annie’s Annuals (although they are all perennials). Fall is the recommended time for planting her in California. The cooler weather and winter rains give them a chance to put down roots and become established. That is especially important for low water or drought resistant plants.

I came across an interesting article in DIY Home, a fall garden guide. It contained some helpful tips on getting your garden ready for spring.

So, here I am with a quick walk about before it’s January.

The vegetable garden has mostly finished except for lettuce and arugula.

Lettuce
Arugula

I didn’t plant much chard or kale this year, I’m not sure why. I miss them.

The garden is mostly green this time of year although there are still some flowering plants.

Pineapple Sage

Pineapple Sage – a hummingbird favorite

Cuphea

Cuphea micropetala
“Candy Corn Plant”

The Cupheas bloom almost non stop in my garden, I have several varieties. They have proved to be prolific, low maintenance, and drought tolerant. Both the hummingbirds and the bees adore them. Over the past 3 years the Candy Corn variety has grown into small bushes, they are positioned just below our bedroom windows. We can hear the hummingbirds chittering in the mornings as they sip nectar from the flowers.

House and beds from the back

House and beds from the back

You can just glimpse the Cupheas on the left side of the house. Everything is mostly shades of green this time of year.

I am working on an inviting seating area overlooking the pollinator garden (which mostly looks like a bunch of weeds this time of year).

I have scattered some new wildflower seeds and look forward to seeing what turns up come the warmer days of spring. I will give you an update each month as the garden comes to life.

Seating area
Pollinator Garden ????

You can see the lavender plants along the driveway in the back of the picture.

The wreath came from the Mendocino Coast Botanical Gardens. Volunteers gather in early December to make them. Isn’t it gorgeous? You need to get there early to choose the best. All the greens are gathered locally.

I wish you all a wonderful holiday with family and friends. Stay well and safe. I will see you in 2022.

Happy New Year!