Skip to main content

Saturday Stuff

It's 11:00am. Dev and I got up about 7:15 so he could read some stuff for homework and I could finally catch Jamie Oliver's new show on foodtv.

I think the name of the show is "Jamie at Home," or something like that. The format is really nice, as is the kitchen. Of all the foodtv shows, it is probably the least pretentious kitchen set.

The subject of this week's show was rhubarb. I have never really eaten rhubarb. Dev's parents grow it in their garden every year so his mom can make rhubarb jam and rhubarb/strawberry pies- both of which are really good. Jamie took it in a different direction and used it to make a base for a pork stew. Actually, he made a big batch of rhubarb compote at the beginning, then used the compote to make a few other things.

I liked the show and if I'm up at 7:30am on a Saturday, I'll watch it again.

In other news, while preparing breakfast for us this morning, I found other products in my fridge containing the dreaded High Fructose Corn Syrup- my ketchup and my vidalia onion hot sauce. So upon replacing these items, I will be doing some label reading.

In anticipation of our first big cheesemaking weekend, I wanted to use up what store bought cream cheese I had in the fridge, so I made a batch of smoked salmon spread (also using the last of the smoked salmon I had stashed in the freezer). I love this spread because all you need to add to make it breakfast is a bagel or english muffin. I put about 8oz. of softened cream cheese in the bowl of my food processor. I added probably 3oz. of smoked salmon, about a teaspoon of dried dill and 2 teaspoons of greek seasoning. I didn't add salt because the salmon is salty enough. Then I just whizzed it around in the processor until it was smooth.

I also needed to use up the last of the store bought plain yogurt. So tonight for dinner we are having chicken kabobs. I am marinating the chicken in the plain yogurt mixed with some red curry paste. I'll make the kabobs out of the chicken, peppers, onion and grape tomatoes- then pair it with some couscous.

And speaking of dinners- I outlined the menu for dinners this week....

Saturday- Chicken kabobs with couscous
Sunday- lasagna
Monday- Chicken Dumpling Soup
Tuesday- Chili with cornbread
Wednesday- Shepherd's Pie
Thursday- leftovers
Friday- pizza

I'll post again later with the status on my Nigella and Pie projects.....


Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!