Tag Archives: chives

Pesto, Part Deux: Poulet

26 Mar

Occasionally, The Husband does come up with some lovely ideas for me to try out in the kitchen—long-time readers will remember that the bacon-crumble apple pies were his idea.

As usual, we bought our weekend chicken from the farmers market, and that chive pesto was still hanging around in the fridge—bright and perky, by the way, even over a week old. I love those glass snap-lock containers! He suggested we combine them both, putting the pesto under the skin. Since it was a cold and rainy Sunday yesterday, a roast chicken seemed just the thing for dinner. Continue reading

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Chive and Spinach Pesto

25 Mar

Quinoa pasta with chive-spinach pesto

When I lived in London, I was able to grow the following on a fifth-story balcony: blueberries, radishes, green onions, tomatoes, thyme and rosemary. When I lived in Santa Barbara, I had a 10′ x 12′ garden full of everything from corn to potatoes to zucchini. In my “backyard” in Laguna Beach? I can barely grow anything. I’m not sure why Laguna Beach has turned by green thumb brown, but I’m not happy.

But there’s one thing that grows like crazy in the back—chives. Continue reading

Miso Happy!

27 Jul

Salmon in the summer...delish.

We loves us some salmon. And by “us” I mean The Husband, The Dog and myself. The cat, strangely, only likes the cheapest cat food on the planet, which is a blessing, I guess. The Dog gets the salmon skin after it’s cooked, and her coat is very shiny as a result. She’s also a very good girl when she smells the salmon come home!

We get our salmon every Saturday morning from the Halaby’s stall at our farmer’s market. We often get halibut, tuna, swordfish, Mexican sea bass and shrimp too, but salmon is a given. And it’s gorgeous—The Husband will only eat this salmon. Doesn’t matter if the greatest restaurant in the world offered it, he’d turn it down. Did I mention he was picky? (That said, he did like the salmon last night at our friend Ryan’s house–outstanding meal!–but it was in a salad.)

So I decided to bathe it in our favorite grilling marinade of late: miso, garlic and chives in either butter or oil. I adapted this from a Sunset Magazine recipe (possibly the best magazine ever published in the history of magazines, up there with The New Yorker), where they were using it as a melting topper on grilled steaks. The Husband decided we didn’t need it for the steak (after I made it, natch), but I decided to marinate the shrimp in it for the grill. Continue reading