It's been quite some time! This week, we got to visit with our dear friend Peri, whose college graduation we impromptu celebrated way back on Day 2. Among other catch-ups, we talked food, and the blog came up. So, here I am again for a quick pop-in update on what's been cooking.
When I started up Socially Distant Cuisine, I thought it would be a fun little art project of sorts, a snapshot in a strange, but short time. "Two weeks to bend the curve," and all. When it became clear that scary, lonely early days were going to drag on for far longer than we'd guessed, we found meaning and pleasure in reminiscing over food memories and variety by branching out in the kitchen.
But, even intrepid kitchen adventurers settle down eventually. The blog slowed, and then nearly stopped, as we slipped back into a rhythm. To be honest, that was just fine with me.
However! We've still been cooking, and eating. I thought it would be nice to share some of the new additions to our rotation.
When I started up Socially Distant Cuisine, I thought it would be a fun little art project of sorts, a snapshot in a strange, but short time. "Two weeks to bend the curve," and all. When it became clear that scary, lonely early days were going to drag on for far longer than we'd guessed, we found meaning and pleasure in reminiscing over food memories and variety by branching out in the kitchen.
But, even intrepid kitchen adventurers settle down eventually. The blog slowed, and then nearly stopped, as we slipped back into a rhythm. To be honest, that was just fine with me.
However! We've still been cooking, and eating. I thought it would be nice to share some of the new additions to our rotation.
Basically once a week, we do baked chicken thighs. I like recipes where the marinade/seasoning can be mixed up on the weekend for an easy weeknight effort. Here are a few good new ones to try:
- Sheet Pan Chicken with Zucchini and Basil- We used boneless/skinless thighs, and put the chicken and zucchini on two separate pans, but otherwise follow to a T. I don't think that the crushed coriander seed is optional-- it really makes the dish. One time, we added crumbled feta at serving; another crumbled goat cheese. The creamy dairy makes it a meal!
- Spicy Roasted Chicken Thighs- Ginger, jalapeño, tomato paste, garlic, lemon. Serve with simple roasted veggies like broccoli or cauliflower. Yum!
Minced meat is another quick way to go: easy and tasty
- Vietnamese Caramelized Pork Bowls- We were introduced to this one by Jeff's friend Aaron, and have made it several times since. I serve on an herb-flecked basmati (cooked by package directions, then stir in lime zest and whatever combination of minced herbs that are on hand: mint, cilantro, green onion) with a quick pickled cucumber salad (rice vinegar, sugar, salt, and some more of those herbs). Yum!
- Seekh Kebab- This one is a true favorite. Be sure to make the yogurt sauce.
- Thai Basil Chicken- Perfect as written. Yum!
Vegetables
- Baked zucchini fries- The spice blend is totally flexible. Tonight, we used Trader Joe's Elote seasoning, hot smoked paprika, and oregano.
- Roasted Brussels sprouts with honey-chipotle sauce- For a little extra oomph, use bacon grease as the roasting fat.
- Tomato salad. Sliced tomatoes, plenty of salt, good olive oil, and herbs (we like thyme in addition to the classic basil). Add balsamic glaze, or no-- it's still a summer staple.
And don't forget dessert!
- Butterscotch Brown Butter Oatmeal Bars- I took these (with a big handful of dark chocolate chips added) to our neighborhood alley party potluck. Then I made a second pan we ate ourselves. An 8x8 pan will give a nice bar, and I cut these into 24 servings. They're quite rich!
- Strawberry Shortcake. The biscuits, with the folding step, are perfect: fluffy and tender.
- Peach Cobbler. I whipped up this treat for Peri. Peaches are at the part of the season where if you look at them askance they will bruise. I like a cakey cobbler, and resist the temptation to add anything else to this simple perfections.
Peach Cobbler (adapted from Tom Hunt for The Guardian)
Prep 10 min
Cook 35 min
Serves 4
4 large peaches, halved and stoned
Zest and juice of 1 small lemon wedge (ie, from ⅛ lemon)
130g unrefined sugar
90g all-purpose flour
½ tsp baking powder
1 pinch sea salt
60g cold butter, cut into small cubes
4-5 tbsp buttermilk (I use 2% with a 1/2 tsp lemon juice)
Cut the fruit into large cubes, then put in a small roasting tin and toss with the lemon zest and juice and 20g of the sugar. In a bowl, mix the flour with the remaining sugar, baking powder, thyme leaves and salt, then rub in the butter much as you would to make a crumble. Stir in the buttermilk until the mix is just combined, then drop uneven spoonfuls of the batter on top of the peaches; don’t press them down.
Bake in 425F oven for 30 minutes, until golden brown and bubbling, and serve with lightly sweetened whipped cream with a dash of almond extract.
Comments
For several summers I taught Cooking Merit Badge, which included a peach cobbler:
- Build a good fire with serious coals.
- In a Dutch Oven, pour a #10 cab of cling peaches, spread evenly.
- Pour a box of yellow cake mix on top, smooth out.
- Cut about a half-stick of butter into pats, spread out on top.
- Sprinkle cinnamon on top, cover.
- Plop Dutch Oven unto hot coals, shovel more hot coals on top.
- Gather up your cooking students, and tell them they have less than an hour to clean up the campsite, impress you, and so earn dessert.
- sit in a chair, and for the next 45m, point out small scraps of trash the kids have missed, opine on their cobbler worthiness…