WE DO LOVE OUR ROAD TRIPS. Our latest took us to Boston, in search of seafood, art and history—and hanging out with friends here. Oysters and lobster were big parts of our mostly seafood diet while we were here. We ate at Neptune Oyster not once, but twice, during our four-day visit. Briny, sweet, creamy oysters and lobster rolls—warm with butter one night, cold with mayo the other, incredibly rich and delicious both nights. Continue reading “Notes from the road, eastern time”
Black tea, orange zest and a host of aromatics give Tea-smoked Grilled Chicken with Star Anise & Orange a satisfyingly complex taste.
WE DON’T GRILL VERY OFTEN. Not sure why—we love grilled foods, and it’s no harder (or easier, for that matter) than other cooking methods. But over the years, we’ve stumbled across some techniques that have been showstoppers. One is the ancient Chinese technique of tea-smoking. Continue reading “Tea-smoked Grilled Chicken with Star Anise & Orange”
YOU’LL ALWAYS FIND A JAR OR TWO OF RED SAUCE IN OUR PANTRY. We think of it as a starter kit, something to tweak into dinner quickly on a busy weeknight. And to use up fresh veggies or whatever in the fridge. Last week, after returning from a few days in Detroit, we were pleased to see that a half-pound of baby bella mushrooms were still beautiful and fresh, perfect for a red sauce dinner. Continue reading “Jazzing up jarred red sauce for weeknight-quick deliciousness”
Cumin, chili powder, cinnamon, turmeric, garlic and fresh ginger all add to the big, exotic flavor of this quickly grilled, tender steak.
CHECK MANY AMERICAN PANTRIES AND FRIDGES, and you’ll find ingredients from all over. That’s certainly the case here at Blue Kitchen. Apparently, it’s also true in Morocco. Continue reading “Blending global flavors deliciously: Grilled Moroccan Flank Steak”
Fresh basil, lemon and garlic add bright, lively flavor to easy-to-make roast chicken thighs. Recipe below.
BASIL IS A REGULAR FEATURE IN OUR GARDEN. Easy to grow, it most often sees action in batches of pesto in our kitchen—some consumed the day they’re made as part of a summery pasta, many more batches frozen for enjoying a taste of summer in the dead of winter. Looking for another way to use our bounteous basil, we remembered some chicken thighs lurking in the fridge. Continue reading “Weeknight-quickish Chicken Thighs with Basil and Lemon”
Olive oil, lemons, garlic, oregano, paprika and Greek yogurt create a delicious, tenderizing marinade for grilled chicken thighs.
SUMMER IS MADE FOR GRILLING. This summer, though, I’ve glanced guiltily at our grill on the patio countless times when we’ve been working in our garden, but haven’t fired it up even once. So we figured we could at least share one of our favorite grilled chicken recipes for those of you who are grilling this summer. Continue reading “Greek Grilled Chicken Thighs”
Arugula and mushrooms team up in this slightly peppery, umami-rich vegetarian quiche. Recipe below.
ONE OF LIFE’S LITTLE PLEASURES FOR US is looking in the fridge and seeing leftover quiche, ready to be gently reheated or, honestly, just eaten cold. We’re experiencing that now, thanks to my recent urge to actually make a quiche. Continue reading “Arugula Mushroom Quiche”
Microwaving ears of corn in their husks is so fast and so easy. And the corn is absolutely delicious, even without butter and salt. Recipe below.
YOU KNOW THE OLD ADAGE ABOUT IF IT SOUNDS TOO GOOD TO BE TRUE, IT’S NOT. Yeah, not this time. This corn on the cob is truly amazing—and amazingly simple to prepare. Continue reading “The quickest, easiest Corn on the Cob”
No-cook Curried Chicken Salad is a lively take on classic chicken salad, perfect for warm summer days. Recipe below.
IN TOO-HOT-TO-COOK SUMMER, this Curried Chicken Salad is an easy, delicious main course. You use leftover cooked chicken (or store-bought rotisserie chicken), so no need to turn on the stove. And you serve it chilled, perfect because summer also provides us with too-hot-to-eat days. Continue reading “Too hot to cook? Curried Chicken Salad”
NO RECIPE THIS WEEK. We’re on the road in Michigan sampling others’ recipes. At Bob-Jo’s in Wyandotte, Michigan (we got there just before closing—they cheerfully served us delicious frozen custard treats, then efficiently rolled down the shutters and drove off as we ate at an outdoor table). A lovely “regular breakfast” with eggs, peameal bacon and a salad at A Dog’s Breakfast in Windsor, Ontario. Fresh takes on classic French cuisine at Bar Pigalle in Detroit. And ramen. And Middle Eastern kebabs. And…
We’ll be back next week with a recipe by us. See you then. And if you haven’t clicked the new horsey SUBSCRIBE HERE button in the right column, please do so now. You’ll get an email each week connecting you to our latest post. Thanks!