Thursday, August 5, 2010

Sunday in the Kitchen

I'm finally getting around to writing about what we cooked last Sunday. We spent a good part of the afternoon in the kitchen before heading out to the deck for wine and grilling. Before I get to what we made, I wanted to post this photo of the herbs:Compare the above photo with my blog banner photo and you can see how much the basil and oregano took off. The dill isn't doing too well - I don't think it likes all the sun, but the basil sure does. The 2 parsley plants are doing well but next year I'd rather grow flat leaf parsley than curly parsley. The mint is doing OK - it's not quite flourishing as much as I'd expect given that 'everyone' says mint is like a weed and can take over gardens (yes, I realize it's in a pot, but...).

Anyway, on to the food!I made myself a pasta salad. I used bow ties and added celery, tomatoes, green pepper, sun-dried tomatoes, kalamatas, artichokes, cucumber, grated parmesan, fresh basil, and fresh parsley. For a dressing, I made the same basic vinaigrette as we made for the potato salad over July 4 but I omitted any herbs because of the basil and parsley already in the salad. It's very tasty.SP wanted to use up the red potatoes leftover from July 4 so he made a potato salad. He added capers, celery, sun-dried tomatoes, green pepper, fresh dill, onion, fresh parsley, and mixed some vinegar into some mayonnaise for the dressing.
SP also cooked the red cabbage and leeks.

After making those 3 dishes, we opened a bottle of wine:Turns out this wine pairs quite nicely with tortilla chips and salsa (I got really, really hungry around 4:30 pm and had to eat something quick).

We grilled the last of the ribs in the freezer. As usual, Sweet Baby Ray's BBQ for me and a homemade, spicy one for SP:A very tasty dinner with lots of leftover salads for the week.


  1. my basil took a turn for the worst recently and is now clinging to life in the backyard.

    I'm jealous of your healthy looking herbs!

  2. Those salads look great! DH is a big Sweet Baby Ray's fan. What is the spicy sauce your SP uses?

  3. SP makes his BBQ from scratch: ketchup, molasses, tamarind, dash of liquid smoke, Frank's Red Hot, Tabasco, Sriracha, chili powder, crushed red pepper, smoked paprika, Dijon mustard, dried parsley & oregano, onion & garlic powder, black pepper. He does it all by sight, so he couldn't give me quantities!