We’re getting our yellows in today: sliced yellow peaches and tiny golden cherry tomatoes. We tossed them together with thinly sliced red onion, salt and pepper, and some buttery extra-virgin olive oil. This is our kind of sweet and savory combination. Speaking of olive oil, please tune in to The Canal House Kitchen Hour today from 4pm to 5pm (EDT) on wdvrfm.org. We’ll be speaking all about olive oil with our friend and colleague, Peggy Knickerbocker. She wrote the definitive book on the subject Olive Oil: From Tree to Table—still in print 21 years later! Check out Peggy’s website peggyknickerbocker.com. See you on the radio!
We found a beautiful little piece of wild King salmon while on our shopping rounds this morning. So for lunch, we sliced it in half, seared it in a non-stick pan until golden crisp on the outside and medium-rare inside and served it with a dab of fermented chile paste and some warm sushi rice. No cold sake at the studio, so we settled for short glasses of ice-cold local Yuengling traditional lager to wet our whistles.
For the first summer in memory, thanks to all the rain, we’ve been eating more chanterelles than either corn or tomatoes. Fine by us. They are so plump and meaty they are practically a meal unto themselves. Today, we braised them with sliced garlic in butter, a splash of rosé, and salt and pepper, then gilded the lily and served them over linguine with chopped parsley and grated pecorino. Here’s to the summer of Cantharellus cibarius!
One of us cleaned out the refrigerator and discovered this delicious treasure trove of leftovers—radishes, mustard greens, kimchi!, roasted beets, rice salad, and smoked salmon. So the other one arranged it all into a little al fresco brunch buffet. It is an embarrassment of found riches. We feel like the 1%.
It’s a working lunch today, hardly a minute to sit down to eat. We heated up our cast-iron pans, added a splash of olive oil, then blistered shishito peppers and tossed them with Maldon sea salt. As quickly as they cooked was as quickly as we ate then we were back to work. (A leafy salad was served but didn’t make it in the photo.) (Glasses of rosé were in our minds but didn’t make it to our lips. Maybe later today at five o’clock.)
We’re at our local farm markets almost everyday now, shopping for lunch or dinner. But today, we had to grab a few things at the supermarket. Passing by the produce section, we stopped dead in our tracks—the heads of cauliflower were surprisingly gorgeous. Creamy white with lots of green leaves. Into the shopping cart went a head, then we went straight to the International Section aisle and picked up a jar of our friend Maya Kaimal’s Tikka Masala Indian Simmering Sauce. At the studio we sautéed some onions, added the simmering sauce, big florets of blanched cauliflower, some chick peas, and English peas then garnished the dish with chopped cilantro and wedges of lime to squeeze on at the table. We say this every time we cook with Maya’s sauces, “Thank you Maya Kaimal for making life so easy and delicious”.
We have had some local tomatoes ripening on the kitchen counter all week long in anticipation of our first BLTs of the summer. Hoping to recapture our girlish figures, we ditched the bread, and went instead for a BLT salad with sliced ripe avocados. It’s the end of wonderful week with Mrs. Wheelbarrow shooting her next work-in-progress, check out all she has going on cathybarrow.com. Don’t forget to cook something delicious for yourselves this weekend, dear friends.
Yesterday we had Chris Darrah of mainlymushrooms.com on the Canal House Kitchen Hour to talk all about all the glorious fungi that he forages and sells (check out his website, so interesting). He brought us a beautiful bouquet of chanterelles. Of course we shared them. One of us had hers for her dinner last night, and one of us brought hers to the studio for lunch today (that one got the gold pen for employee of the week, maybe year). So it was a platter of lentils, potatoes, onions, and chanterelles for lunch today—earth on earth.
The tub of kimchee (gift of our visitor Mrs. W.) and the big fat scallions in the fridge called to us for lunch today. Nothing else to do but make ourselves a couple of spicy Korean kimchee and scallion pancakes. We added a salad of ice-cold hearts of romaine with scatterings of cilantro, mint, and chives, all dressed with a ginger, scallion, shoyu “vinaigrette”. It was a good company for the pancake. The fridge giveth!
Just as we began to feel a bit peckish, Mrs. Wheelbarrow (aka famed cookbook author Cathy Barrow) rolled in with her entourage—Morty, Louie, and Mr. W. They are all the loveliest of gentlemen. So we threw together a Salade Niçoise and poured thimblefuls of cold rosé then all sat down to a most convivial lunch. A wonderful way to start the week.