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: November 2016

I Still Don’t Like Borscht, but this isn’t bad

I Still Don’t Like Borscht, but this isn’t bad

My feelings about beets are well known among friends. But my last CSA share had beets and I couldn’t give them away. And I vaguely remember liking some beef-based Borscht back when I was in college so I gave it a try. I sautéed some […]

Merri’s Thanksgiving Dressing

Merri’s Thanksgiving Dressing

This  post will be a little different. A friend of mine is sponsoring a refugee family. And one of the challenges is teaching them how to cook foods that are now available to them when they can’t read to follow recipes. So Joan asked me […]

Roasted Cauliflower and Hazelnut Salad from the Jerusalem cookbook

Roasted Cauliflower and Hazelnut Salad from the Jerusalem cookbook

The latest Ottolenghi/Tamimi recipe I tried  was this salad.  I wonder how many of my posts start with ‘I had these vegetables from my CSA?’

Well this is another one. When I had some cauliflower show up I knew I needed to try the salad that a friend had talked about.

This one is out of the cookbook Jerusalem.

I broke up the cauliflower into fairly small florets. They got tossed with olive oil and salt.
Then into the oven to roast.
Next stop after roasting the cauliflower was toasting the hazelnuts. And starting to snack on the delicious roasted cauliflower bits.
The dressing is really a savory sweet. Cinnamon and allspice and cloves combined with Sherry vinegar and honey. It was really supposed to be maple syrup but I didn’t have any.
I also happen to have some pomegranates in the refrigerator so making the salad was an easy choice.
I followed the guidelines of cutting the pomegranate in half putting it in a bowl of water and breaking apart the pomegranate releasing the seeds.
Then, I use a strainer to scoop out the seeds and strain the water.
It’s amazing any of this roasted cauliflower made it to the salad. I love these little bits of toasty goodness.
But they did make it into the salad. Along with the pomegranate seeds and chopped toasted hazelnuts. And tossed with the salad dressing. I think there are actually more things that are supposed to go into the salad. But I didn’t have the ingredients on hand and these were the main things I wanted anyway. Another Ottolenghi/Tamimi winner.
http://cooking.nytimes.com/recipes/12958-roasted-cauliflower-hazelnut-and-pomegranate-seed-salad
Pear Muffins

Pear Muffins

I am getting produce from my CSA each week for a couple more weeks. This is what is called the extended season. And there are many fewer families in the extended season. Basically this means we got lucky because there were enough pears from the […]

Smitten Kitchen’s Pork Ragu with broken pasta (except I didn’t add thepasta)

Smitten Kitchen’s Pork Ragu with broken pasta (except I didn’t add thepasta)

My CSA has an extended season so I have produce every week to use. Last week I had some fennel and some arugula that I needed to use. In the past I haven’t been a big fan of fennel but Smitten Kitchen has a way […]

Balsamic Marinated Skirt Steak

Balsamic Marinated Skirt Steak

I started with a Martha Stewart marinade that I found when I googled, but I didn’t like it so I modified it. I’ll provide the Martha link below.

It has all the basics–balsamic vinegar, garlic, brown sugar, salt and pepper, Rosemary.

I mixed it all up and added the skirt steak.

Then I tasted it and hated it. Far too vinegary.  I added olive oil, more brown sugar and salt, tasted it and it was good.  I added leafy thyme from my herb pot.

I marinated this for about 4 hours, turning once. I grilled it just about two minutes on each side and then let it rest for five minutes.  And forgot to take a picture of the final product but it was really good.  
I would not use the rosemary next time. It didn’t add anything much and because I use the rosemary leaves it was a real pain to pick off of the meat. And biting into a Rosemary leaf is icky.
I will make it again and here’s what I will do:
Marinade
1/2 cup balsamic vinegar
1/4 cup olive oil
3 garlic cloves , minced
2 teaspoons kosher salt
1/2 teaspoon black pepper
Several sprigs thyme
Marinate 4 hours or overnight. Preheat gas grill to high, grill 2 minutes each side. Cover loosely with foil and let rest five minutes. Slice against the grain.
Delicious and easy!
Martha’s recipe:
http://www.marthastewart.com/342211/balsamic-marinated-skirt-steak