Hi guys! I hope you had a lovely late summer weekend like I did! Isn't it grand, just ekeing out these last lazy flipflop summer days?
But the calendar says Autumn, and as the days of BBQs and picnics fade to fall's chill, my thoughts do turn to cooking and roasting and canning.
Lest you think I run this lovely gourmet healthy kitchen here at the beach,
today I am going to share with you a few recent trials---and errors...
The first fail we will perhaps blame on Lori, of Humble Quilts, who on her other
blog, Get to Goal
here, a blog about fitness and healthy living, she showed her
market box-of-the-week a few weeks ago and one of the veggies was kohlrabi.
It's very pretty isn't it? In an odd kind of way?
Here is the recipe she---and I---tried:
Roasted Kohlrabi
 |
I added some cauliflower to be sure we
had enough for dinner
four KRs don't make so much |
I was pretty excited. I told my kids, "How often do we get a new
veggie to try?" and we LOVE our veggies. But well, um. Yawn City. Yawn-a-rama. Verging on
eeew. Tasteless and greasy, though not awful.
The kohlrabi was really hard to prep [peel and cut] especially with one hand swathed in
a large uncomfortable Ace bandage. It's expensive. It doesn't make a lot of veggie once it's trimmed and peeled and cut. It's so pale I can't imagine it has many vitamins?
So the results, while not ghastly, were
just---huh. Or ''eh''. I do admit I forgot to add the HALF CUP! of parm at the end.
Perhaps it's like my dad would say when the rest of us would gobble baked artichokes:
"Anything
is edible if you put enough garlic and butter and cheese on it.''
So cross off kohlrabi, I think.
However as fails goes the following night's
fail was a LOT bigger.
Every fall I make pickled vegetables. Football folks just
love the pickles with sliders and beer.
So I gathered a beautiful assortment at
the farmers market on Wednesday.
Laboriously trimmed, peeled, sliced---left-handed and I am not at all ambidextrous!
I used a new flavoring packet called Mrs. Somebody's pickling mix. It called
for my own vinegar, and I had purchased a special pickling vinegar just for
this project. My jar wasn't big enough and I had to add cider vinegar which I love
on salad but smells awful boiled for brine.
But that wasn't the issue.
The
packet called for adding, ''To Taste", 1/4 to 1 1/4 cups of
sugar.
I don't
use much sugar, only for baking when it is needed for a yeast rise, or for guests
who like it in their tea. I keep the sugar in a little jam jar with a red
gingham lid. Now here's the problem. I don't use much
salt either and what I do
use is either ground sea salt or Morton's Lite Salt. But again, sometimes one
needs regular salt, like if it snows and you're out of Ice Melt. Well, it seems
at some point, long ago, I decided to put the salt into a jam jar too. (Is this
why I get funny
icky faces when guests sip their tea?)...
Yes, my friends, I
added 1/4 Cup of
salt to the pickle brine, instead of 1/4 cup of sugar.
Aren' they gorgeous!? The cider vinegar added a pretty pink color to the brine. But, alas---the SALT.
My dear son, who loves my pickles, actually volunteered to taste! On the
premise that pickles are salty anyway. Only his tongue tip touched a slice of squash.
Bleeeech!
I threw them out. I'll try again next week and I'll go back to my mom's recipe, no
more little kit-things for me.
The good news is, one evening a few friends came by to try out the wines
that my friend L and I found at the new Wine Warehouse (a misnomer, quite $$$ we found out). The white wine was
crisp and delightful, I must add.
I threw together quickly one of my rustic tarts. Pillsbury pre-rolled flat
pastry shell. [A+],
Brushed with a bit of olive oil and Dijon coarse mustard
added a log of crumbled goat cheese, some feta.
and layered on top a selection of farmers
market onions:
tiny red, sweet white and green scallions.
Feta and herbs on the top, fold in the edges pretty:
I brushed a bit more
olive oil on the top and crust's fluted edge, baked about 25 minutes.
Oh wow! Yummy! Especially on a
cool evening when sunset on the deck comes much earlier than it did in June....
As for the fails---''nothing ventured'' is my motto. I love experimenting, even
if the results only look good (but are, oh well, inedible, lol.). How about you? Any
epic kitchen fails recently? Or tried-and-true is your game plan?
love
lizzy
gone to the beach....
the two exotic beach photos were taken today by a friend
who kindly has shared them w/ us.
all other photos, including sunset are by me.
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