I’ve really been getting into the kitchen spirit this summer. Even though I do get burnt out sometimes (mainly on dirty dishes), I really do love making AND eating good food. And, I love that cooking is something that can continually be improved upon.
I make Travis’s lunch almost every day. Sometimes, I follow a recipe. Most times, I freestyle. It seems that it works best for him to take some sort of salad: couscous, orzo, rice, chicken, etc with some chips or crackers. I love to keep gourmet ingredients on hand for these salads: kalamata olives, feta, sun-dried tomatoes, pine nuts, rosemary ham, ginger, etc. Then, I can explore the fridge in the morning and see what he’s having. Of course, if I’m uninspired (read: haven’t had enough coffee yet) then I fall back on my trusty tuna salad.
We’ve been working on perfecting our bouillabaisse recipe. Our latest creation was a huge success following this video: CLICK HERE. The only ingredient I was lacking: aji panka. I substituted sumac which I found in the spice aisle at Shoreline Deli. It also has a fruity flavor. We made our fish stock by grilling a whole snapper and using the head and bones with a basic fish stock recipe. We ate the snapper meat as a separate meal instead of saving it for the bouillabaisse. Actually, it lasted for several meals. This go round, the fish stock was awesome. The first time, I used too many fish heads for the stock pot I have. It was just too strong. If you are going to make bouillabaisse, I highly recommend cooking the fish stock beforehand. It’s too much for one night. (Trust me, I’ve tried it!)
I make Travis’s lunch almost every day. Sometimes, I follow a recipe. Most times, I freestyle. It seems that it works best for him to take some sort of salad: couscous, orzo, rice, chicken, etc with some chips or crackers. I love to keep gourmet ingredients on hand for these salads: kalamata olives, feta, sun-dried tomatoes, pine nuts, rosemary ham, ginger, etc. Then, I can explore the fridge in the morning and see what he’s having. Of course, if I’m uninspired (read: haven’t had enough coffee yet) then I fall back on my trusty tuna salad.
We’ve been working on perfecting our bouillabaisse recipe. Our latest creation was a huge success following this video: CLICK HERE. The only ingredient I was lacking: aji panka. I substituted sumac which I found in the spice aisle at Shoreline Deli. It also has a fruity flavor. We made our fish stock by grilling a whole snapper and using the head and bones with a basic fish stock recipe. We ate the snapper meat as a separate meal instead of saving it for the bouillabaisse. Actually, it lasted for several meals. This go round, the fish stock was awesome. The first time, I used too many fish heads for the stock pot I have. It was just too strong. If you are going to make bouillabaisse, I highly recommend cooking the fish stock beforehand. It’s too much for one night. (Trust me, I’ve tried it!)
That is all very cool! (and delicious looking!) I love to learn stuff in the kitchen, but often times I am just stumped as to what to do! I did have an up time this weekend with trying eggplant parmesan for the first time, and also making some boba ganouj. (we managed to hit one guy that was left at the farmer's market when we were too late.) You pictures are very cool as well! :)
ReplyDeleteI better not let Brandon read this one ;) You making all Travis' lunches might give him ideas, lol. You are such a fabulous cook! I love seeing your ideas, they inspire me to branch out more. Your spinach salad looks divine - how did you do it?
ReplyDeleteThanks Sarah! Those are 2 of my favorite recipes. I've gotten a couple of awesome eggplant from the Farmer's Market this summer as well!
ReplyDeleteBrittany,
You crazy girl. Honestly, I don't know how you do it already. If I had 3 kids, my blog would be called Everyday Can Opener!
The spinach salad wasn't my creation. I basically copied this recipe: http://www.foodnetwork.com/recipes/alton-brown/spinach-salad-with-warm-bacon-dressing-recipe/index.html
Another post for me to enjoy. Thanks, Meagan. :) Keep up the good posting! Even if you do one a month I'll be happy. It helps keep me inspired in my own kitchen to see you experiment and really love what you do. I can't wait to try some of the things you mentioned here and what we talked about on the beach. Tonight I'll make that pepper paste Travis told me about if I can remember it.
ReplyDeleteAww, thanks Hannah! That paste is awesome, but HOT!
ReplyDelete