There hasn’t been much that’s new in my kitchen this past month. But there have been some note-worthy meals. I’m sharing this post with Sherry’s blogging party on Sherry’s Pickings. Come on over for an international summary from kitchens around the world.
Friends visited for a few days around Valentine’s Day. I made a brown rice mushroom risotto in my electric pressure cooker with a citrus/fennel salad and almond cake for dessert.
The almond cake was delicious, gluten and dairy free, and not too sweet.
The combination of flavors was perfect.
The leftover cake was wonderful with a cup of coffee for breakfast or an afternoon snack.
My friend had brought the contents of her farm box with her and it contained a large head of cabbage. One night we made an easy sheet pan dinner with boneless chicken thighs baked on top of cabbage and onions.
During a rare break in the weather, we were able to hold a puppy-play-date dinner outside. During Covid, we only entertained out on the deck. It’s remained a ‘thing’, especially when we can supervise the young dogs while we are socializing. Multiple outside heaters and lap blankets have made it comfortable.
My starter that night was roasted sliced eggplant ‘pizza’. Just slices of toasty roasted eggplant with a spoonful of tomato sauce and a slice of mozzarella, then baked until melty. A carb-friendly option to regular pizza. Eggplant is a vegetable that is growing on me, it hasn’t been a favorite in the past.
Wandering through the grocery store in search of inspiration I came across ground duck in the freezer section. It made a memorable and different burger one night. I gave it a slightly Asian twist with some grated ginger, garlic, and soy sauce. Then we served it with hoisin sauce slathered on the bun. The duck was tender and moist, mild flavored. I recommend you try it if you can find it.
From my kitchen I watched the snow come down…
The last time it snowed here was 1989.