Blood orange season is mercifully brief. Don’t assume I dislike this deep red tart fruit, but its short run at the markets assures that I indulge while available and pine for its presence once it disappears from the market shelves. I like seasonality and I like to miss things and not take them for granted. Moro oranges are like that for me. I suppose I could purchase the juice in a jar, but then I would miss the opportunity to slice into ruby flesh and fill my kitchen with the unmistakeable aroma of winy blood orange. Continue reading →
This winter my perennial herbs really took a hit. After a few chilly spells, the thyme has the color and consistency of slimy sea kelp. In milder winters I have been able to harvest oregano for weeks after the first frost. This winter, all I have left is one herb — a few scraggly spears of rosemary on my plants, and the most viable went toward today’s Lemon Rosemary Roasted Chicken. The house needed a really comforting aroma before guests arrived, and the rosemary contributed to the illusion I had been cooking all day. In reality there is nothing easier than roasting chicken thighs. No pan sear, no fuss, just marinate for a bit in the lemon garlic rosemary magic, roast and there you have it. A simple rustic meal emboldened with the bite of pickled hot peppers, on a creamy base of whatever suits your taste. Continue reading →
It’s so easy to toss together fruit salad in warmer months. Rinse some berries, cut up some melon and throw in something else for color, perhaps a few green grapes. During the chillier months, you have citrus at peak season but if you’re like me you don’t always think of those fruits as part of a salad. There’s peeling involved. Work to be done. But the payoff! A brilliantly hued platter of abundance and the opportunity to play with your food and make it pretty.