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RFC kitchen tour: Erin's

I love the idea of welcoming you into our kitchens because my kitchen is one of my favorite places in the world, with all of its windows and good smells and life.  When I moved into my 1928 bungalow nine years ago, my kitchen was super tiny- there was only room for a Barbie stove and a play refrigerator.  Over the past several years, I have been able to expand into the former screened porch (also too tiny to be any fun) and make a happy, bright space to live and work.

All of the tropical plants take refuge here during the winter. 

My workspace.  See the giant holly tree right outside of the window?  Someone carved their initials (with their sweetheart's) in it long before I moved in.

My constant companion and premier dishwasher, Clyde.

My baking station.  And more plants!

Farmhouse sink from Ikea and Paperstone countertops.  Plus, a pass through to the dining room.   The cabinets, backsplash and shelving as well as the pass through were all made by Shannon's husband Matt.  He is most talented.

Open shelving to keep well used items in easy reach.

Bookshelf just for cookbooks.  

The stove, spice rack and window into the pantry. 

Time for Fresh!

 

Tuna Melts and Garlic Oven Fries

 

Mackerel in Lemon Parsley Cream Sauce

 The full meal with buttered parsley potatoes and roasted veg.

Definitely one of the more nutritious of late

Okay, I've been really busy lately, extra busy, and it's showing in our meals. They're all on my favorites list, just maybe not all lumped together.  No longer a menu, but instead a nightly surprise that usually sits a bit heavy in the belly. As I start this post the meal is to be Turkey Rubens with oven fries.  Another night, bread and cheese, peanuts and pretzels, and a late night turkey sandwich, followed by turkey burgers with oven fries.   I should stress that I'm not complaining about those meals.  I was so very grateful for each and everyone, and scarfed them down without pause. I'm just more than ready for a fresh bright green pea, or crisp, freshly picked lettuce. It's the first week of spring, and as I write now the tide has turned. Fresh food is on its way.  Matt just harvested clean and prepped some chard from the garden.  Leeks were just pulled and rinsed, and I hope to have a little more time to spend at the stove...

Menu for Early Spring Easy/ Fresh Meals

1. Inspiration Soup  from Molly Katzen with goat cheese, and spiced whole figs from Rockahock Farm on crusty rosemary bread.
2. Salad of Romaine with thin sliced radish and Kilegree Irish Cheddar   and homemade honey mustard along with Cabbage and White Bean Casserole.  (The casserole is a Heidi Swanson recipe, and this link is a lovely one with step by step pic.s etc. Got this 'Kilegree' at Whole Foods Market, Otherwise look for their Cheddar and Dubliner at Kroger and Martins, but also look for a sale.)
3.  White bean, green garlic , fresh cilantro, and  canned tomato salad , with spicy grilled chicken, and crusty bread
4. Vitality Salad,  potato and leek soup, rosemary bread
5.Andouille sausage, White Bean, Anaheim Pepper and Swiss Chard Stew

Stew is on... and nearly done.  Thank the goodness !!!

Kitchen Tour

I love seeing people's kitchens, I think it tells you a lot about a person. The RFC has been wanting to give you guys a sense of our kitchens and how we use them, so I thought I'd take the lead....

There are certain things that always live on my stove top. Two sizes of cast iron skillets reside beside my big ol' dutch oven which I use for everything. My fancy "weekend" coffee maker which never gets put away, and of course the kettle - used daily.
Ok, I have a thing for little jars and containers. These tins I found many years ago fit perfectly into my spice cabinet (a repurposed hotel key keeper.) They are perfect for bulk spices and keeping things fresh. I'm not always a tidy person but I admit to finding a tremendous amount of pleasure from this cabinet- everything in it's place... and alphabetical!

So, ceramics is my other love, (besides this food stuff) and I like to make most of what we eat on.

The mugs are a growing collection from potter friends, so nice to grab a mug made by known hands.

Back to the container love, I keep most of my dry goods out in jars on open shelving. Everything from rice to quinoa, nuts, raisins, seeds and oats live there. This makes it easy to menu plan and see what's needed.

Stool so little hands can help.

Beside the stove live more essentials: olive oil, pepper grinder, sugar, bowl of garlic, shallots and ginger and my honey.

And in the center of it all the island, which is essential to every part of our day. Breakfast lunch and dinner table, art project table, reading and writing, whining, fussing and spilling, singing and laughing- it all happens here.

So, fellow RFC ladies, show us your kitchens...

RFC Recommends

Shannon: Olivista extra virgin olive oil- Grown in California, given five stars by the 2010 Rosengarten Report, lovely, fruity, fresh flavor and reasonably priced. The unfiltered and unrefined oil is available at the Carytown Kroger deli section. Somehow the oil is bottled/ re-bottled and has hand written fill dates on the label that are only days old. We love the flavor of this oil for dipping bread or for light salad dressings. Check out the included link for more information.

Erin: Pomi Tomatoes- If you can't can them yourself, Pomi is the way to go. Pomi is available at most large groceries- I keep a box or two on hand to make marinara sauce or soups. Italian tomatoes are the only ingredient in these boxes, there is no BPA, no citric acid as a preservative, nothing but tomatoes. You can taste the difference!

Casey: Ok, thinking about this theme made me think vinegar... which made me think of Orange Muscat Champagne Vinegar from Trader Joe's. One of those simple delicious (inexpensive) things we use all of the time in our kitchen. Always reach for it when I make vinaigrette, mix with two parts olive oil one part vinegar add salt, pepper, maybe shallots and a hint of dijon mustard, perfection!

Rachel: We took our first trip to Camden's Dogtown Market this weekend. You'll remember the location as the former Ejay Rin space. Well, Andy Howell has re-opened it as a market/deli and we love it. My husband and I became Howell-groupies when we first moved to RVA in 2003... he owned Avenue 805 and we could walk there. Since then we've been faithfully following him around RVA. Go there, you'll love it. You can enjoy a great sandwich and a beer or (!) pick your own bottle of wine to enjoy from the market, small corkage fee does apply. Check out the deli case for yummies to enjoy at home. He has great selection of both meats and cheese. And, the best part is, he has house made products for you to enjoy...bacon, smoked salmon, and prosciutto (oh, my!). Maybe you'll make a beautiful sandwich with other offerings mentioned in this post?? Have fun and enjoy!

RFC visits Peter Chang's

This weekend, the RFC traveled out to Peter Chang's Cafe in Short Pump. The restaurant has a great story, and I am a sucker for a good story.   If you have never had the pleasure of real szechuan cooking, (or even if you have) get there.  Each dish was so phenomenal, I went Friday and Saturday nights this weekend (true story), and both times made sure I had enough for leftovers.  

*Bok choy with tofu skin

*chicken with peppers

*numbing beef in clay pot

*Thanks to Sal for the fantastic photos!!

Old Meets New - A Peak at a Spring Garden

It's spring, ya'll! The sun is shinning and we are bustling around the garden. As the new goodies sprout up, I am also admiring the beauties that have survived the winter. It is a magical combo of the new and the old. What a beautiful tipping point - happy weekend!!

Peach Flowers and Buds

Purple cabbage

Green garlic

Heading Cabbage

Chard

Green Onions

Cilantro

Thyme

Spinach

Parsley