Tag: love in the kitchen

Fig & Goat Cheese Pizza

So delicious! Heat cast iron pan in oven while oven preheats. Take pan out of oven when done preheating. Lightly oil pan. Spread dough in pan. Be careful! Lightly oil dough. Bake for 10-15 minutes. Take pan out of oven. Spread caramelized onions over dough (Yes. I made caramelized onions, too!), along with figs (I used 5, halved and cut…

Cast Iron Pan Pizza

I have been making my pizzas recently in my cast iron pan. I love it. Preheat oven to 475 with the pan in the oven. Once preheated, carefully take pan out of oven. Oil pan gently. Spread your pizza dough VERY carefully in pan. I use Mark Bittman’s pizza dough recipe. Put pan back in oven for about 5-7 minutes.…

Tomatoes Are Blooming

We have had rain every day during the month of July. Little sunlight, but today I noticed that my tomatoes are blooming.

Herb-Crusted Haddock

This is delicious. Herb-Crusted Haddock with Tomato Maple Salsa. Served with Asparagus with Lemon Chive Sauce. All recipes from one of my favorite cookbooks–both a wonderful cookbook and garden design book, by Ellen Ecker Ogden. The Haddock recipe called for a Fresh Fennel Salsa but I forgot to buy the fennel when I was grocery shopping so I made the…

Dry January

The final days of January 2021 are upon us. The final days of Dry January 2021 are upon us. Pictured here a “Virgin Bloody Mary.” It tastes pretty much like a Bloody Mary, less the vodka, of course. I bought the Bloody Mary mix (Agalima Organic, The Authentic Bloody Mary Mix) back in October thinking we might have one or…

Susan’s Birthday

Yesterday, Friday, January 8th, was Susan’s birthday. When I woke up on the day before, the 7th, I thought the 7th was the 8th. Before she woke (on the 7th), I scrambled to wrap her present and make her card. (See Freddy above sniffing at her card and present.) Soon she came out of the bedroom and I said “Happy…

Roasted Cauliflower with Pancetta, Olives and Crisp Parmesan over Fettucine

This might be the best pasta recipe I have ever made. It’s based on one from Melissa Clark. I made a few changes which I note below. Melissa writes: “Studded with salty olives, pancetta and Parmesan that gets golden and crisp at the edges, this is roasted cauliflower at its brightest and most full-flavored. You can serve the caramelized florets…