Notes from the kitchen table: no. 01
New feature here that I am really going to try to keep up with. This will be back to more of an old school blog style - longer form writing about what’s on my mind each week. I’ll write about what’s happening in the kitchen, in the garden, things I’m loving, and who knows what else. This one is a bit more than a week because I’m catching up, but I’ll try to find a regular week day moving forward.
Notes from the kitchen table because that’s literally where I sit when I write. It’s my favorite spot in the house, next to a big window that looks out over my swimming pool and forest. I’ll tell you some stories about what we’ve been up to, talk a lot about the food, and reward you with some pictures at the end.
Last week was a mix of activity. Summer time, we’re trying to beat the heat and enjoy the pool, and take advantage of the slow unscheduled days while we can. We had a house guest for part of the week so that influences my cooking a bit. When we have guests my goal is to figure out meals that will feel special, something that the guest(s) might not normally have, but that don’t have me working in the kitchen for hours. I like to be able to actually enjoy time with my guests, and not exhaust myself working. But I also like it when our friends and family get to experience what our real life is like, so I don’t try to cook things that I normally wouldn’t make.
This particular week we had one guest - my younger brother visiting who lives in Italy. I try to avoid making pasta for Italians, because I feel like I could never even come close to what they eat at home. But they don’t get as much Asian or Mexican style meals at home, so we focus on more in that direction.
I did make our usual Friday pizza, not something I would do for a lot of guests because it is a bit of work, but for just one extra person it’s ok. Keep reading to see what I cooked for the week.
Besides cooking, here’s just a bit of what’s been happening around here: (some pictures at the end)
My garden is starting to come along nicely. Learning to garden in the California heat is a bit different. Some things seem to really be liking the heat and a few are struggling. I’m super excited about my melons. Living in Seattle we never had enough heat to grow melons so it’s fun to try something new. I’ve had a few little tomatoes already, but hopefully lots more to come. I’ve picked lots of bunches of herbs already. I’ve got a baby eggplant and some tiny cucumbers and a couple of tiny squash. Lots of promise. The weather is not quite as hot for the next week so we’ll see how things do.
We’re in the heart of wildfire season now, but we haven’t had anything near us that was bad so far. There is a big fire burning now up by Chico, and we had scouts at a scout camp near there. My oldest scout was working at the camp for the summer but she had just come home a few days before that fire broke out. They did finally shut down and evacuate the whole camp though, so all the other staff and scouts are out safe. We’re in the flight path out of the air attack base for this part of the state, so we an always tell when a fire is kicking up because the Cal Fire aircraft head out right over our house.
We’ve been spending time in the pool basically every day. Having a pool is a lifelong dream of mine and we finally made that come true last year. It wasn’t finished in time to enjoy it most of the summer, so this is really our first full summer with the pool. It’s totally changed our lives and I feel so incredibly lucky to have it.
Where we live is a close drive to the amazingly beautiful South Yuba River. This is one of my favorite things about our move to California - being able to go swim in a river in the summer with water that is actually warm. It’s truly amazing. It’s not usually warm enough, or low enough to be safe for swimming, until late July, so we’ve just started our river swimming this week and we’ve been twice. Even though we have a swimming pool now which I LOVE, there’s still always going to be something extra special about swimming in a natural body of water. It’s healing for the mind and spirit. I can be in the worst mood ever and after swimming in the river I feel like a new person.
Now on to the food content. Here’s what we ate this past week:
Thursday: Chicken & vegetable stir fry, with crispy salt and pepper tofu
Friday: Pizza
Saturday: Salmon, mixed green salad with strawberries
Sunday: Carnitas taco bar
Monday: Salmon patties (with leftover salmon)
Tuesday: Green enchiladas (with leftover carnitas)
Wednesday: leftovers
Thursday: pasta with pork & veggies
Friday: Pizza again
We also made beignets for a treat.
A bit more about each meal:
Thursday: stir fry and crispy tofu.
I don’t have a recipe for stir fry, you can find plenty on google or pinterest, but I think it’s one of those things that once you’ve made it a couple times you really don’t need a recipe. I cut up whatever meat I’m using into bit size pieces, and then I season that with a bit of salt and pepper, a little sesame oil, sometimes a little soy sauce, and then I add a couple spoons of corn starch to coat it - and here’s the real trick: baking soda. There’s chemistry here that I don’t bother to get into, but I think it changes the pH of the meat and tenderizes it. The amount I use depends on the type of meat. For chicken that’s already pretty tender, I use just a little, maybe a teaspoon. For beef or pork I will use a bit more. Mix it all well to coat and refrigerate for a few hours until ready to cook. Then I just brown all those bites of meat in batches in a little oil. Meanwhile I’ve chopped all my veggies, and the selection is a little different every time. This week I had onions, celery, carrots, cabbage, a little zucchini, some broccoli, and always plenty of garlic and ginger. After the meat is done I dump all the chopped veggies in the pan and saute them until they are starting to get tender. Then add the meat back in and a little something for sauce. Sometimes I just use a little bottle oyster or hoison or black bean sauce. This week I mixed about a cup of chicken broth with a little cornstarch, some soy sauce, white pepper, and a little oyster sauce and stirred that all in to coat everything. Easy and pretty fast. Although I always make a mess of the stove.
Crispy salt and pepper tofu is one of our current favorite things. It seems like no matter how much I make, it always gets devoured. I’ve written up my recipe and that will be posted soon.
Friday is pizza day.
Always and forever. My people expect pizza on friday. Sometimes it’s delivery, sometimes it’s frozen, but most of the time it’s homemade. I make a lot, usually 4 or 5 pizzas, because we love leftover pizza. We have a mix of preferences here so I usually make two thicker crust, and two or three thin crust. The thicker crust are usually cheese, or sometimes one will be half cheese and half with other toppings. Most of the time these days I am using my sourdough for the crust which is just done by feel and no recipe, but my basic yeast bread and pizza dough recipe can be found here. This is my tried and true basic recipe that never fails. The toppings are a bit different each time, there’s always some pepperoni and onion and tomatoes in the mix, and then it’s whatever else I have that I sounds edible on a pizza. My sauce is a simple one: crushed tomatoes, a little olive oil, salt, thyme, rosemary, garlic. I’ll post an actual recipe one of these days.
Saturday: salmon and salad
I’ve cooked salmon a million ways and I will always come back to my stance that simplest is best. I like to actually taste the fish. Lately my seasoning is just salt, nothing else. I usually get whole filets, season them well with salt, and then cook in a very hot oven (like 550 convection) for 5-10 minutes depending on how thick the fish is.
The salad is one I’m obsessed with this summer. Spring mix greens, blueberries, strawberries, pickled red onion, salted pistachios, bacon crumbles, and a lemon vinaigrette dressing.
I also made a simple white pasta for the kids. My one-pot pasta method, with some butter, cream, and salt. Never fails to please the kids, and I’ve found that even though they don’t like to admit it, most adults love this pasta too.
Sunday: carnitas
Tuesday is usually taco day at our house and my kids were a little stressed that I was serving tacos on a sunday. But our guest was leaving monday and I knew he wanted some mexican so I did it anyway.
Don’t leave me nasty comments about how any of this is not traditional, I never pretend to be Mexican or to make anything the traditional way. I cook what tastes good to me.
So anyway, my latest method for carnitas is to buy the pork country style ribs at costco. They’re not actually ribs - it’s just cut strips of the pork shoulder. I used to always buy the whole shoulder, but it’s a mountain of meat and I don’t always want that much. The ribs cut is usually the same cost per pound and it’s a more manageable quantity. I season these pretty simply - salt, pepper, cumin, a little chili powder, sometimes a bit of garlic and onion. Sometimes I cut up an onion to throw in there, sometimes I quarter an orange. I use all kinds of different cooking methods, but this time it was in a deep casserole dish, covered well with foil, and in the oven at 300 degrees for several hours, until the meat was falling apart. Then uncover and turn up the oven to about 375, use tongs to break up the meat, and cook another half hour or so to let the juices evaporate and the meat brown a bit.
We serve this with a selection of usual taco fixings - tortillas, cheese, sour cream, tomatoes, lettuce, salsa, chips - as a taco bar and everyone makes their own. It’s one of my favorite meals to make for a crowd.
Monday: salmon patties
I know some will scoff at the idea of even having leftover fish, but I always buy a little extra salmon and cook more than we will eat that night because I want to make salmon patties. I keep them simple, the fish, a little diced onion, egg, breadcrumbs, a bit of garlic salt.
We had these with a kale & quinoa salad and the leftover pasta from the salmon dinner, reheated with a bit of cream.
Tuesday: enchiladas
Another meal made with the leftovers - the extra meat from the carnitas dinner, mixed with chopped onion and shredded jack cheese, and layered with green enchilada sauce, tortillas, and more jack cheese, cooked until browned and bubbling. This is a very easy meal to make if you have extra cooked meat of any kind. Sometimes I roll them into ‘real’ enchiladas, but sometimes I just layer it all like a casserole because it’s much faster and tastes just as good. Just go easy on the cheese. I know as Americans we love our cheese, and I love to drape everything in cheese just as much as the rest of you, but meat enchiladas really should be mostly about the meat and sauce and tortilla, with just a little cheese at each layer.
Wednesday is always leftover night here. We have scout meetings that night and need to eat fast and get going, so it’s nice to have lots of options we can easily heat up. I always make extra of everything so we have plenty.
Thursday: pasta with pork & veggies
This was an accidental dinner once that my family loved so much that it’s now become something that is regularly requested. It’s a great one to make when you need to clean the veggies out of your fridge and you don’t have a whole lot of other stuff. I brown some kind of ground meat, usually pork, or a pork sausage is best. This week I had a package of breakfast sausage so I used that. After the meat is browned I add a variety of chopped veggies. The first iteration of this had just onions and cabbage, and that is a really great combo with pork. These days I find it a fun challenge to see just how much veggies I can pack in here and have the kids still love it. This week I had onions, cabbage, zucchini, baby kale, mushrooms. I feel like there was more but I’m not remembering now. Get all the veggies sautéed until soft, sometimes I add a little butter, and then the real secret is canned soup. I don’t use a whole lot of this stuff but this is one occasion where I love it. It’s a quick way to make a yummy meal. My choice for this is Campbell’s Cream of Mushroom with Roasted Garlic. It’s all about the roasted garlic flavor here, so try to find that one and always keep some in your pantry. I usually don’t add any salt until after I’ve added the soup, because the sausage + canned soup is often all the salt you need. After the sauce (aka, soup) is in, then it’s time for the pasta and there are two ways I do this. You can either just cook pasta separately (or it’s a great way to use up leftover pasta), or you can now do my one pot pasta method - just add it all right in the pan: one pound of pasta and four cups of water. It soaks up the flavor of the meat and veggies and soup as it cooks and it’s delicious and always a crowd pleaser.
That brings us back to friday and pizza again.
Extra treat: beignets
This is a fun one that we’ve made a few times now. My kids love the beignets that we get in New Orleans Square at Disneyland, so when we found the recipe in the Unofficial Disney Parks Cookbook we definitely had to make them. While this isn’t a fast recipe to make, it isn’t hard. And it makes a lot. We made the mistake of doubling the recipe the first time and we ended up delivering beignets to all our neighbors because there was no way we could eat them all. Sometimes we even make them Mickey shaped using a Mickey cutter, sometimes we just cut them in squares. They all taste great no matter what. This dough also holds well in the fridge for a couple days, which I recommend because they really are best when they are fresh, so don’t cook more than you plan to eat while hot. We made the dough and cooked half on Thursday, and then cooked the second half on Sunday. Deep frying can be intimidating at first, but if you have a good thermometer that makes it easier. I don’t have a deep fryer, I just use a pot on the stove.
For next week:
If you’re still reading this far, here are some thoughts about what might make it on the menu next week.
I’ll probably make a similar stir fry and tofu again, because it was so good and I keep thinking about it. But I have an overabundance of Thai basil, so I need to figure out if that will be good in the stir fry. Tuesday is always tacos, and I try to mix it up. We haven’t had fish tacos in a while so maybe we will do that. We have guests again coming next weekend so I will try to make a trip to Costco later in the week, which usually means I’ll get a couple of rotisserie chickens and we will have a couple of meals out of that. Sometimes when I’m feeling uninspired I will ask the family what they’ve been craving. Recent requests have included spaghetti with meat sauce, some kind of curry, grilled sausages, turkey burgers, so some of those items might show up on the menu next week.
