From harvest to table ~ what's cooking now?

This blog shows where all those garden goodies I grow end up. I call this little eating area next to the stove my "chef's table" because at all the best restaurants it's a privilege to be invited to dine in the kitchen where the chef reigns supreme. So here I am "reigning" and you are all invited. :-D

Saturday, May 23, 2015

Colorful culinary

I've not done anything special in the kitchen lately, but every now and then I snap a pic of some colorful creations. 

I find that I eat better when I serve up mixed textures and colors.  

How about you?  Do you feast with the eyes as well as the palate? 

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Monday, April 27, 2015

Savory supper

 I have NEVER understood why people say that mushrooms won't brown if they are crowded.

I throw in a bowl of sliced 'shrooms and brown them in butter all. the. time. with no problemo.

Sorry Julia.  

That said, I used those browned beauties to make up a batch of onion/mushroom turkey burgers on the grill this afternoon.

 
Served up with some sweet potato and garnished with lettuce, onion and fresh red pepper, it was a feast for the eye AND the palette!

Soup is good.  But as the days get longer and brighter (if not warmer), my food cravings are changing.  

More meat and veg, less soup and chips.

No complaints from me!


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Friday, April 17, 2015

Boxed broth

Buddy Dave convinced me to try a boxed organic, free-ranged chicken stock that he uses for cooking.

Hmmm.

The box promised much.  Low sodium (like - practically none), free range, no additives, rosemary.  Sounded good to me!



Last week I made up a quart of chicken soup.  As the broth warmed up, I tasted it.  Hmmmm.  

Maybe heating up would awaken flavors. 

When it got to boiling, I added the usual suspects: carrots, potato, green beans, chickpeas and roasted chicken.

It all look pretty good.

Super easy.

But bland.  As in BLAND.  Did I tell you it was bland?

I had to add garlic, thyme, marjoram, black pepper, chipotle powder and (wait for it) - salt!

It made it much better.  But the broth didn't have any bottom 'notes' or 'highlights'.

I guess I'm totally addicted to my 10-12 bone broth made with veg.  My broth is so tasty you don't even need to make soup with it, a hot cup of broth on a cold day is a treat.

I'll use up the other 5 quarts (it comes in a 6-pack) in cooking.  But to make soup?  

Maybe in a pinch....  After all, it's way easier than making my own scratch broth.  

What I'll probably end up doing is using this boxed broth as a BASE for my OWN broth batches.  Because, really, home made is best.

How about you?  Have you ever run across anything ready-made that made you think maybe switching from scratch to fast?  If so, let me know!  LOL

Meanwhile, I'll keep on making my own luscious broth.  

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