While my feature photo is not that of the kitchen, it’s one of my favorite places. It’s an arch that connects two buildings. Named after its donors (Bird), the arch connects the Marianna Kistler-Beach Museum to its offices and education department, on the campus of Kansas State University. I think I had snapped this picture during one of my winter visits to admire the exhibitions. I like the lines in the photo…
Now, for time in the kitchen, I realize that many people talk and write about food, cooking, and “this is what’s happening to me,” sorts of sharing. These types of communications illustrate ways that we connect to the world. I like to write, and I like to cook, so I share these two things with you. Here are some meals that I have prepared these past few days.
While I’m preparing food for only two of us, of late, I find it interesting to using what I buy or grow to the fullest of the life of the food. For example, if I by a jar of pickles, and we’ve finished all the pickles, I like to use the brine for preparing another jar of pickles, because there are these lovely garlic bits left behind. Here’s how you do it.
Refrigerator Pickles: Take one or two English hothouse cucumbers. Slice the cucumbers, and place them in a bowl. Sprinkle the sliced cucumbers with two tablespoons (17.06g) of salt. Toss to mix the salt into the cucumbers. Let the cucumbers sit for 10 minutes. Then rinse and pat dry, and place the cucumbers in the cleaned, sterilized, and dried jar that held the original pickles.
In the meantime, bring the brine to boil. Assume that you will not have enough brine, so prepare additional brine with equal parts water and vinegar. Likely, you won’t need more than one cup (227g) of the additional brine. Then pour the boiling brine over the cucumbers in the jar. The brine should, entirely, cover all of the pickles. Replace the lid, and allow the jar of cucumbers-about-to-turn-pickles to cool, slightly, before you refrigerate. They keep in the refrigerator for as long as it takes for you to eat them.
Also, during our physical distancing, we do cook a lot more, which I was greatly missing when I was, physically, going to the office every day. Keep in mind, I am thriving working from home! I’m much more productive in my job, because I can step away for a moment to come back to my computer with a brighter mind to complete the task as hand. I’ve even lost weight with the decrease in my stress levels from the office. I, greatly, dread the idea of returning to the, physical, office. I love my home office! More recipes…
This has been a week of turning to other proteins, besides beef. We love beef, but try to vary our proteins. I prepared pinto beans. We buy “new crop” pinto from a small farmer in the Arkansas River Valley of Southeast Colorado. Pinto beans are harvested around October and November. New crop pintos easily cook in one or two hours, don’t need soaking, and taste wonderful, if you like pinto beans. I love pinto beans, as do many of my Indigenous peers. Most of the beans you buy in the grocery store are old, and that’s why you have to soak them to rehydrate before cooking – not so with new crop beans. I cooked the beans with ham pieces and served them with a sort of “Spanish Rice.” I didn’t take pictures of that meal, but I did make a luscious breakfast the next day with the beans. I steamed eggs in a wee bit of butter, added savory green chili to the beans, and put it atop the eggs. It was quite memorable in beginning the day.
The next night, we had salmon. First, I sauteed a roma tomato with spring onions, and garlic in butter and sesame oil. After the vegetables softened a bit, I added the seasoned (with soy sauce and pepper) salmon and place the lid to allow the ingredients to steam and cook the salmon. I had never used rice noodles, so this was a new one for me. They are simple. Pour boiling water over the noodles, and let them sit for 20-25 minutes. After the salmon reached its cooked temperature, I took it out, and set it aside while I thickened the veggies in the saute. I added the rice noodles to the vegetables in their sauce. The rice noodles, in this case, are wide meant for Pad Thai. I think they could be used for linguini and clam sauce, especially for those with wheat intolerances. Here was our meal. Oh, we had a crisp Sauvignon Blanc, which made it perfect!
One night, I prepared a similar dish with shrimp, but my focus was on garlic (It’s a good thing we are physical distancing, because our garlic intake has increased of late), and I served it with spaghetti and mozzarella pull-apart bread. The sauce for the salmon and shrimp is rather easy. I saute the garlic, onion, and celery in butter and olive oil. Once the vegetables cook, I add white wine and simmer to thicken the sauce. For the shrimp, I used one tiny Roma tomato. For the salmon dish, I used red pepper and a bit of spinach. The garlic shrimp dish required a buttery Chardonnay as its accompaniment.
I will continue to practice a sort of artistry in preparing delicious meals. Sometimes, there are failures, but I just learn more from them. Also, I tried making mozzarella. It was partially successful. I’ll keep you posted on that, too.
Thank you for reading.