Supposedly summer is on its way out. TCU’s sorority recruitment has begun, new 1Ls at Kent have started the long 3 year journey and for the first time, I am not buying a new planner and stacks of over priced textbooks. Instead, I am job hunting and spending lots of time in my kitchen and out enjoying Chicago. One of the best thinks about the height of summer is tomatoes. Tomatoes slowly creep into the market throughout June and July but by August they fill the farmers tables. Unfortunately this is not the case in the Northeast, but as far as I can tell, the blight has not impacted the Midwest, thankfully.
This past Saturday, I picked up a big bag full of roma tomatoes and I knew that I would turn them into slow roasted treats to enjoying slowly throughout the fall. Continue reading
I am home in The Woodlands for a week, hanging out with my parents and stocking up on all the Texas goodies that I can’t easily find in Chicago. Just today, I bought 8 jars of salsa that I am going to attempt to get into my checked bag without hitting the 50 lb limit…should be tricky. Last night my Mom and I made a very typical meal, at least for my steak loving father…T-Bones and Potatoes. My Mom had a couple of leftover yellow potatoes from Thanksgiving so I decided to cook them up in a way that I had read about a few months before. Check out this recipe from Noble Pig…super easy and very tasty. I used some cajun seasoning called “Slap Ya Mama” and some salt and pepper instead of paprika.
Then I used some great grill rub from the Spice House that I brought home to put in my Dad’s stocking…he got it a little early so that we could use it.
Then even Ginger got to enjoy a good T-Bone leftover.
It is nice to be home with my Civic to run errands and to avoid the -30 windchills in Chicago today.
While I haven’t always been the biggest fan of pumpkin…I have always been a big fan of pumpkin seeds. Carving pumpkins is already a treat, and then you get to make a snack out of the orange goo that you dig out…amazing! Making a batch of pumpkin seeds is super easy but if you need some instructions you can hit up a very entertaining site. I decided to toss the seeds with some Chesapeake Bay Seasoning that I bought at the Spice House with no recipe in mind. Man were they tasty!
I might have to buy a big pumpkin to carve before Halloween just to that a I can make a big batch of these seeds! Don’t think we will get many trick-or-treaters living on the 15th floor of a Chicago high-rise though. Dang. Do city kids get to o trick-or-treating? I’ve never thought about that until now.
drizzle with some olive oil
sprinkle some seasonings
this stuff rocks...I need to think of more uses...Ideas?
Salty, crunchy, and homemade...what more could you want?
a taco mise en place
Ever since my friend Brian had Taco Salad Night at his apartment 1L year, Tacos have been a good go to dinner for me and Dave. It is quick, tasty, easy and often with enough leftover ground meat for me to bring a Taco Salad for lunch the next day. However, the thing that takes the typical ground turkey taco meat to the next level is this taco seasoning
The BIG Jar
As you can see I buy it by the $16 jar. When my Mom was in town over the summer she also picked up a big jar for yourself. I usually add a little shake of cayenne to give it a little kick, but it is perfect tasty on its own.
All you have to do is brown up a pound of ground turkey, drain the fat off, mix 4 Tablespoons of the seasoning with 6 oz of water, pour it in, let it thicken, and prep the taco toppings of your choosing.
Since I don’t own a blowtorch and didn’t really want to try the whole water bath method, Creme Brulee was out (even though it would have been the perfect excuse to use the new ramenkins!) I decided to try one of the many recipes that the TWD bakers have completed in the past months. Since I had all the ingredients on hand for the “Perfection Pound Cake” I decided to give it a try.
A bunch of kitchen staples
I don’t think I have ever had true pound cake before so I don’t really have a point of comparison. It turned out quite good. Dave was expecting it to be sweeter since it is “cake” but I really liked the rich butter flavor. I added in some lemon zest that I rehydrated from The Spice House
but I’m not sure if I could really taste it. I want this stuff to work well because I hate buying a whole lemon/orange and then just using it for the zest.
The jury is still out...
I had it with some vanilla ice cream and a handful of frozen raspberries. Dave had some for breakfast on Sunday morning with a little Pear Butter from Seedling Farms
spread on it. The recipe calls for quite a lot of time with the mixer. I followed the times closely and once I was at the point of adding the flour to the butter/sugar it was very fluffy and light. Dorie was right, it really does taste better the next day.