I don't remember my mother cooking with fresh herbs when I was a kid, but I do vividly remember my Grandmother Denny having a sage plant by her back door. This year I have a huge amount of sage in my garden, so I've been trying to come up with new ways to use it. When I posted the recipe for Sage-Pecan Pesto, I mentioned I might try the pesto in stuffed chicken breasts, so that led to this recipe. I thought about using goat cheese with the pesto, but on impulse I reached for the feta, and I loved the way this turned out. If you like sage and have enough to make pesto, be sure to try this recipe.
Sunday, August 31, 2008
Friday, August 29, 2008
Friday Night Photos is where I share pictures I'm taking just to practice using my camera, and this week I thought I'd share some shots of the park six blocks from my house where I sometimes walk. Even though I don't like everything about Utah (with winter and local politics topping the list) it definitely is a beautiful place to live. In this shot you can see those famous Utah mountains peeking out above the trees.
Posted by Kalyn Denny at 6:22 PM
Wednesday, August 27, 2008
Currently my garden is producing a huge surplus of Sage, so recently I asked on Twitter what fellow food bloggers thought I should do with it. Making pesto was the first of several good ideas people mentioned for using fresh sage. (More posts coming!) For people like my recent refrigerator repairman who aren't familiar with pesto, it's a type of Italian pasta sauce made with crushed herbs and garlic. The classic Pesto alla Genovese is made with Genovese basil, salt, garlic, extra-virgin olive oil, pine nuts, and Parmigiano Reggiano cheese. These days pesto is made with many types of herbs, and other ingredients can also vary.
Monday, August 25, 2008
This fantastic method for roasting salmon in a sizzling hot pan came from cookbook writer and New York Times food columnist Mark Bittman. Bittman cooks the way I like to, with the emphasis on good ingredients but simple preparation methods, and I've had pretty consistent success with his recipes. This recipe called for the salmon to be roasted in butter, but when I read farther and saw that Bittman said you could use olive oil, I knew I wanted to try it. He recommended fresh chervil, parsley, or dill for the herb, but said that basil or thyme could also work. I used a blend of dry herbs called Claudia's Fantastic Fish Blend, which I got as a present from Christine. Obviously you can use lots of different herbs in this recipe, so use whatever appeals to you.
Sunday, August 24, 2008
This year I planted tomatillos in my garden, and although I vaguely remember growing them once before, it's definitely a plant I'm not very familiar with. For a month now my plants have been loaded with tomatillos, but I had no idea how to tell when they were ready to pick. Then I figured out (duh!) that when they fill out the papery husk or split it open, they're ready.
Saturday, August 23, 2008
(Updated August 2008) I'm doing a summer project of updating all my recipes that don't have photos, and this method of cooking zucchini that I learned from my sister Valerie back in 2005 is an easy and delicious option if you have a garden that's producing a lot of zucchini. This version with a mild blend of low-fat cheese is something most of Val's very cute kids would gobble up, but if you want to make adult-friendly broiled zucchini rounds with cheese, just substitute a bit more assertive cheese like Mizithra or Parmesan. I think there are a number of cheeses that would work here.
Friday, August 22, 2008
Friday nights is when I share photos I'm taking to try to improve my photography skills, although this week the photos are really just for fun. Monday morning I'll be resuming my double identity of Ms. Denny by day and Kalyn in the kitchen by night, so I thought some of my blogging friends might like a peek into my third grade classroom. I had to edit so it didn't show the students' names, but imagine a bulletin board with this sign surrounded by whimsical stars, and that's the entrance to my room.
Posted by Kalyn Denny at 6:05 PM
Wednesday, August 20, 2008
I'm an enthusiastic fan of Feta cheese, so recently when my friend David Lebovitz wrote about Joanne Weir's Cucumber and Feta Salad, I drooled over the recipe. Then when David said the recipe came from a cookbook he loved so much that he hand-carried it with him when he moved to France, well you longtime readers know where I'm going with this, don't you? Of course I had to buy Joanne Weir's From Tapas to Meze - Small Plates from the Mediterranean, and I can tell you there hasn't been a cookbook I've swooned over this much for a long time. What a fantastic collection of amazing-sounding recipes.
Tuesday, August 19, 2008
Now that I'm committed to eating foods that are low on the glycemic index, if I'm making pasta I'll often use low-carb/low-glycemic Dreamfield's pasta, a product I've consistently recommended. I love Dreamfields, which tastes just like regular white flour pasta, but once in a while I find a recipe that specifically calls for whole wheat pasta. Over the last few years, I 've tried a few brands of whole wheat pasta, and frankly, I haven't ever been impressed.
Posted by Kalyn Denny at 8:42 PM
Sunday, August 17, 2008
I have a good crop of zucchini, and recently used some in a frittata with veggies and chives. What's better better than cooking with ingredients from your garden, and this was an example of how delicious a simple recipe can be when it's made with the freshest ingredients. I was a slow adopter for chives, but they added some great flavor here.
Saturday, August 16, 2008
|A delicious Beef and Broccoli Stir Fry with Ginger!|
The Olympic Games are captivating the world, and I'm especially interested because I went to Beijing in 2001, thanks to my brother Rand who was in China helping the Hong Kong office of DDB, where he worked then. Recently I wrote about Eating in Beijing for BlogHer.com, and then for a follow-up, I urged BlogHer readers to Celebrate the Olympics by Cooking Chinese Food at Home. I guess that got me in the mood for stir-frying.
Friday, August 15, 2008
I'm trying to take lots of different types of photos to improve my photography skills, and Friday Night is when I share some of them with blog readers; hopefully interesting even if the photos aren't always that good. Earlier in July I went to dinner with some friends at a lovely restaurant in Salt Lake called The Paris, and these photos are from that meal. (I haven't linked to their site due to the annoying music.) We shared this appetizer plate with tapenade, roasted red peppers, roasted zucchini, artichoke hearts, and tomatoes.
Posted by Kalyn Denny at 6:20 PM
Tuesday, August 12, 2008
|Le Parisien Vinaigrette Dressing has been one of my favorites for many years!|
In college I supported myself by working at a now-closed Utah restaurant named Le Parisien. It was a fun place to work, and the tips were so good that I kept waiting on tables there long after I graduated and became a teacher. At Le Parisien I had memories of serving people like Robert Redford, Vincent Price, and Billy Joel, and "the restaurant" as we called it, was where I learned to eat things like escargot, Bernaise sauce, and hearts of palm. Besides the famous Le Parisien garlic bread, one thing that made this place a favorite with locals was this wonderful Le Parisien Vinaigrette Dressing. I ate a salad with that dressing nearly every shift I worked there, so you can imagine how excited I was when stores in Utah started carrying it about fifteen years ago.
Posted by Kalyn Denny at 9:48 PM
Monday, August 11, 2008
Doesn't that look like a delicious and nutritious breakfast? Australian nutritionist and blogger Kathryn Elliott writes Limes and Lycopene, where she's doing a series called 31 Days to a Better Diet, and I thought of this breakfast dish when I read the post where she advised Include Vegetables in Every Meal. If you're trying to eat more vegetables (and you probably should be!) starting the day with a breakfast casserole that includes vegetables is a great idea.
Friday, August 08, 2008
I've been trying to take lots of photos to practice my photography, and on Friday nights I share some of them with Kalyn's Kitchen readers; hopefully entertaining even if they aren't always that technically good. This week I gave an update on my vegetable garden, but the photos tonight are some I took a few weeks ago of the flowers in my front yard. This spiky pink flower is Bee Balm, one of my favorite flowers, but actually an herb that supposedly has a flavor similar to oregano. I haven't tasted it, but I love this flower and have several colors of it.
Posted by Kalyn Denny at 6:57 PM
Wednesday, August 06, 2008
It seems like every summer I get fixated on one particular herb, and this year it's definitely dill. As soon as my dill plants sprout out a few feathery leaves, I snip them and make another dill-flavored recipe. The latest thing I made with dill is this creamy cucumber-dill sauce that's served at the best seafood restaurants in Utah. People who've eaten at the Gastronomy Inc. trio of Market Street Grill, Market Street Broiler, or The Oyster Bar know that this perfect sauce is one thing that keeps customers coming back. When I visited Market Street Grill recently and saw they were giving out this sauce recipe, I knew I had to put it on the blog.
Tuesday, August 05, 2008
I can hardly believe it's been a month since my last garden update and I'm thrilled to report that my garden is abundantly producing veggies and herbs. I've always had a pretty fertile garden, but the raised beds and compost enriched soil seem to have bumped it up another notch. In the colander above is one day's picking of squash, which shows you what a challenge it is to use all the produce. Luckily, I have a lot of nice neighbors to give things to! By the way, I'm intrigued by the fact that the pale green zucchini and the striped green zucchini come from two plants that were growing in the same container!
Monday, August 04, 2008
(Updated August 2008) Sometimes the simplest idea can really be a keeper, and when my friend Georgette made dinner for me a few years ago and used her stove-top grill pan to cook zucchini slices which she'd simply brushed with olive oil and seasoned with Greek seasoning, I loved it so much I bought my own stove-top grill pan and have been happily using it ever since. This recipe is long overdue for a photo, and it's also perfect for the category of Easy South Beach Recipes, where I share recipes with five ingredients or less.
Saturday, August 02, 2008
|Baked Falafel Patties with a delicious Yogurt-Tahini Sauce.|
I vividly remember years ago when a Mediterranean restaurant opened in Salt Lake City and I had my first taste of Falafel. The traditional round balls of deep-fried Falafel at the restaurant were served inside pita bread, with a yogurt-tahini sauce on the side. The restaurant called it Falafel Sandwich, maybe to accommodate the Utah crowd who wasn't familiar with this type of food. Now Salt Lake has a number of restaurants that serve Falafel, and I love to order it.
Friday, August 01, 2008
I've started taking lots of pictures to practice my photography, and Friday Night Photos is where I share some of the photos; hopefully they're entertaining even if they aren't always technically that good! These shots are from a family wedding in June, and the cute twins above are flower girls Morgan and Lauren. Since my brother Rand lives in California and only gets to see them a few times a year, he calls them Bangs (Lauren) and No Bangs (Morgan.)
Posted by Kalyn Denny at 10:13 PM
Kalyn's Favorite Phase One Recipe for July 2008 was
Mashed Cauliflower with Cheese and Dill
Mashed Cauliflower with Cheese and Dill
I can hardly believe another month is ending, not to mention the fact that in just 18 days I'll be going back to work (sob!) One of my goals with the monthly spotlight on phase one recipes from Kalyn's Kitchen and other blogs is to show that phase one recipes aren't really that hard to find. It must be true, because July was a busy month for me with trips to the Denny Family Campout and the BlogHer Conference in San Francisco, but I still managed to bookmark quite a few recipes. As always, I'm including things that can easily be made phase one, with those changes noted. You can use the label Low-Glycemic Recipe Round-Ups to see all the posts like this one.