Fall is my most favorite time of year, but summer is my favorite time to try new recipes and cooking adventures. While I love baking in the winter (and exploring new soup ideas), there is just something about summer that brings out my inner chef. Having more time is certainly a large part of it. However, perhaps my devotion to adventure in general that is explored more fully in the summer manifests in the kitchen as well. I am more relaxed, to be sure, so that, too, aids in my kitchen exploration.
If you can cook it inside, surely you can cook it outside. I've done squash on the grill, and broccoli. This week, I did carrots...with a KISS. Keep it simple silly.
I took fresh (organic) carrots. The chickens thoroughly enjoyed the tops while I continued to cut up the carrots themselves. I placed the cut up carrots in foil. Then I cut up some small (also organic) sweet peppers and a portion of a red onion. Added them to the carrots. Ground a couple of shakes of sea salt and sprinkled some dry herbs over the top, sprayed with olive oil and sealed the foil. 15-20 minutes on the grill and...voila! Vegetable medley success! It was a hit all around the table.
For the Fourth of July, things were again about preparing with KISS. First up was breakfast. I had seen a Nutella posting and we considered waffles to recreate it, but we're short on time. So, I made a slice of toast for each person, then after spreading Nutella, added berries to look like the American flag. Miss Hollywood skipped the berries but breakfast was a huge hit and took just a few minutes to prepare. For dinner, I teamed up with my dad to do ribs with a KC barbecue rub, corn on the cob, and salad. For the salad, I took a bag of 50/50 mix, added crumbled Bleu cheese, a little bacon, and some broken up walnuts. Served with Newman's Own dressing, my mom's favorite. I will include this salad in a menu later this summer. We paired one of our favorite Santa Maria wines with the meal. We finished off with a patriotic cookie.
I'm now already menu planning for later this summer. It's a significant birthday year for my mom. On her birthday, I am doing a small dinner party. We will do planked salmon, couscous or quinoa, and a vegetable. For the party I am doing a few days later, I will have hors d'oeuvres, quiches, salads, and a grilled roast. More details to come as I am really excited about both events, but I even have a cool theme for the party. We will pair great wines, too. The party will be especially interesting as I will have at least two experienced chefs present so I look forward to their input, despite the added pressure. Talk about pressure cooking! Ha!
Summer is a great time to go exploring in the kitchen. When is your favorite time to do kitchen adventures? What are some of your favorite recipes?
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