Note from the Garden ~ Japanese Cucumber Salad
From the Gardens Archive.
Recent Posts
NOTES FROM THE GARDEN ~ Apple Star with Corn Salad
Intrigue has me share this recipe from the gardens archive. The diverse European influence into recipes and local produce. Apple and Corn Salad. Hmm. It is corn season in Colorado…. and I am intrigued.
Taking Tea
Speaking to my friends about Briderton and taking tea, i thought i should write about basics for a good cuppa. there are many ways – right or wrong..
Earl Gray, typhoon, English Breakfast (Oh My). MILK, SUGAR, ICED! (LETS TRY).
Taking Tea
Note from the Garden ~ Sun-Ripened Tomato Salad
The Garden Pavilion. a look beyond the Avenue of the Stars of Century City past the stars of Hollywood to the stars of the kitchen. From the Garden Pavilion Archive and a recipe from Mama.
Tomato Salad
Glorious way to celebrate the Season from Saveur. It is still hot today. Tomatoes are abundant. Nothing like plucking a tomato from the vine and eating while warm and dusty. Yumm. This summer salad showcases sweet peak-season tomatoes, which play well with mint and olive […]
Chicken Skewers w Ginger Cumin Marinade and a Good Char.
Sam Sifton writes in what to cook this weekend in NYT Cooking 2022-07-22. Chicken Skewers. he writes there are two rules about grilling chicken. the first is the process. Put it on the fire. Second let it rest. Simple enough. it is a good plan to cook out side as today is going to hit 100F. Again.
Sam continues: Employ those rules (above) when you make Clare de Boer’s Grilled Chicken Skewers basted with Tarragon and Mint butter.
nice combinations.
Chicken skewers w ginger and cumin yogurt marinade
chicken skewers are marinaded with with a ginger-and-cumin yogurt. As they are cooked, the skewers are basted with a tarragon-mint
Equipment
- Very Hot Grill
- skewers
- Pestle
Ingredients
Chicken
- 2 1/2 Pounds Chix thighs
Pita Bread
Scallions
Marinade
- 2 1/2 cups greek yogurt
- 1/4 cup lime Juice =~ 2 limes
- 1 Tblspoon olive Oil
- 1 clove garlic crushed
- 1 piece ginger
- cumin seed seeds roasted and ground in pestle
Herb Butter
- kosher salt
- 1/4 cup unsalted butter
- 2 table spoon lime juice
- 1/4 cup fresh Tarragon and Mint
Instructions
- prepare the marinade. Reserve 1 cup for serving. Place the chicken in a plastic sealable bag w marinade. Refrigerate for 1 hour (#or upto 48 hours). Skewer the chicken. If the skewers are wooden – soak in water. as it is cooking, baste with tarragon / mint butter.Cook on a hot grill for good char.Grill until done.
Notes
Restraint and a hot grill are key to getting char
T+1
Costanzo told the Denver Post the Arvada Food hall offers platform for chefs to ‘Really Grow”. Concepts brought to Candelas parkway in Arvada 2022-07-20 Life and culture. ‘ goal is to use this as a restaurant incubator to take brands and test them in new […]
Cooking with Cousins, table scapes
The table is the heart of the dinner. Setting the table with Ella Murphy’s ceramic settings is heart warming. These Ceramic Treasures are from Days gone past. Today we collect pieces as we travel. The salt and pepper are from Sacramento, the genie tea pot […]
Cooking w Cousins: Teriyaki Chicken and Rice
When Cooking Stock there is not enough time to make a soup nor sauce on the day we are initially cooking ‘Fond de Volaille’ … so the thought is to prepare a marinade and cook a glaze.
Teriyaki Chicken
Cooking with chicken thighs is not only cost effective – the chicken thigh with bone in is also hard to over cook. Perfect for dual task of stock cooking and getting dinner together.
Teriyaki Chicken and Rice
Soy Glaze with Chicken.
Teriyaki
FROM THE CHEF'S CP NOTEBOOK
Equipment
- Stock Pot
- WHISK
- STIR PADDEL
- CHURCH KEY
- STORAGE CONTAINERS
Ingredients
- 25 POUNDS BROWN SUGAR
- 30 EACH ORANGES
- 30 EACH LEMONS
- 20 GARLIC
- 2 GALLONS SOY
- 2 POUNDS GINGER ROOT
- 2 CASE PINEAPPLE JUICE
- 4 GALLONS WATER
- CORN STARCH SLURRY
Instructions
- CUT THE CITRUS AND ADD TO THE STOCK POT
- ADD THE SOY TO THE STOCK POT
- ADD THE GINGER
- PUNCTURE THE CANS OF PINNEAPPLE JUICE. POUR AND FLOAT THE CANS ON WIRE RACK ON TOP OF THE STOCK POT. PUNCTURE THE OTHER SIDE OF THE CANS WITH THE CHURCH KEY
- ADD THE BROWN SUGAR
- ADD THE WATER. BRING TO A LOW SIMMER. ADD THE SLURRY AND SIMMER FOR 15 MINUTES. HOW MUCH SLURRY? UNTIL PROPER CONSISTENCY. THICKNESS – YOU SHOULD BE ABLE TO PULL A LINE ACROSS THE STIR PADDLE
- STRAIN INTO CONTAINERS
- COOL IN AN ICE BATH AND USE WHAT YOU NEED. REFRIGERATE WHAT YOU DONT USE.
What to watch? The Hundred-Foot Journey. The film stars Helen Mirren, Om Puri, Manish Dayal and Charlotte Le Bon. Homework: Try to capture the names of the French cook books that Hassan Haji studies.
Cooking w Cousins: page 2 Practical Applications of Thickening and Binding Agents
The question is what do you do with the stock from Cooking with . We explore 2 answers. First – The application of thickening and binding agents. The second that we shall explore is soup. Specifically ‘ CPs Soup of the day on Tuesdays’ Canadian […]