A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Month: September 2015

Winner Winner Chicken Dinner

Winner Winner Chicken Dinner

Steve was home for two nights in a row so I got to cook two real meals. I had a chicken from Barham Cattle Co and wonderful potatoes from FairShare Farm CSA.  Chicken dinner it was! This is the easiest possible roast chicken ever.  I […]

MMMMMM Cookies. Banana Chocolate Chip Cookies to be precise

MMMMMM Cookies. Banana Chocolate Chip Cookies to be precise

People who love these cookies really really love these cookies.  Steve has been known to hide them if people are coming over. He’s bad at sharing.  I’ve made them as rewards for good tennis.  I send separate batches to Steve’s brothers and sisters so they […]

I can show you what was happening in my kitchen Saturday, but I can’ttell you the details.

I can show you what was happening in my kitchen Saturday, but I can’ttell you the details.

Seriously, I promised.  So I can show you some pictures, but I strategically didn’t show the right amounts of ingredients, and just won’t even tell you the spices or the times involved.  What I can tell you it was delicious.  Also a couple of things about mincing garlic and chopping onions.

There were a lot of pots on the stove, and some other key ingredients.

I mixed up some spices.

Have you used the two bowl trick to peel a lot of garlic at once?  Take two bowls of about the same size, metal if you have them,   Place cloves of unpeeled garlic in one bowl and place the other bowl over it, rim to rim making a dome.  Shake that dome about 10-20 times.  Separate the bowls and the garlic skins slip right off.

I know there is some discussion about whether you should mince garlic by hand or with a press, but for me the nuances in flavor are minimal at best, so I just use a garlic press.  My favorite is one from Pampered Chef.  I was cooking at a friend’s house once and used hers and knew right away that I was abandoning my old press for this new one.

My friend Kelly and I went to a knife skills class and one thing we took away was another trick to chopping onions.  Slice off a bit of the stem end, and place on that flat surface.  Leaving the root end intact, cut the onion in half through the center of the root.

Now you can easily pull off the outer peel, still leaving that root end intact.

Now you can go about your onion chopping with the root keeping the onion together for you.

Lots of onions were chopped.

And  lots of ground beef was browned.

Then lots of onions were browned in the same pan.
And lots of spices were added.
And eventually there was chili.  And I had it with a bottle of Boulevard Brewing Co. Black Pale Ale.
My Uncle Jack’s chili is the best and I try to recreate it the best I can.  And no matter how YOU make your chili, I’m sure it’s great.
Roasted Fingerling Potatoes – So good!

Roasted Fingerling Potatoes – So good!

We are having a bumper crop of potatoes from our CSA so I’ve been cooking them all sorts of different ways.  I had a bag of fingerling potatoes, and after looking through Yummly I did a sort of combo of different recipes. Kept it simple […]

What’s for dinner? Tri-tip roast on the grill and mashed potatoes

What’s for dinner? Tri-tip roast on the grill and mashed potatoes

Steve was unexpectedly home for dinner tonight and I had just enough time to thaw out a tri-tip roast and grill it for dinner.  I also had some Purple Viking potatoes and there had been some hints that I hadn’t made mashed potatoes for awhile. […]

Here fishy fishy

Here fishy fishy

Merri’s kitchen is a little light on the ground this weekend.  Everything was all about getting the garage cleaned up and organized so we can put the cars back in the garage this winter.

So dinner was light, fast, and used what was in the fridge and freezer.
I thawed some Swai fillets, and grabbed a couple of tomatoes from my CSA that I needed to use.
I like my fish spicy, so I coated it pretty liberally with Tony Chachere’s seasoning.  Melted some butter in a large non-stick skillet over medium-high heat.  If you use a non-stick pan you need very little butter, anywhere from 1 tsp to 1 tbsp depending on preference.  The high heat, butter, and seasoning work together to create a thin crispy layer.
Into the pan they go.
Flip at three minutes and cook three minutes more.
I sliced the two tomatoes, and everything went on a plate.
A little salt and pepper on the tomatoes, and dinner it is.
Before you ask, no, Steve doesn’t like Tony Chacheres. I use garlic and onion salt and a little pepper on his.