Eggs have a mixed reputation. And it turns out they also have mixed handling.

I remember my first trip to the Franprix below my mother in law’s apartment. The eggs sit on a shelf, next to the refrigerated section, not in the refrigerator. While I don’t specifically remember thinking, “That’s odd,” it did spur a memory I have of my Omi leaving an unopened glass jug of milk on the counter. When this article arrived across my inbox, specifically about eggs (not ultra high pasteurization, which is often used for milk), I couldn’t help but share it with you.

Paris Market | Kitchen Notes

 

I’m not sure where I got it into my head that dinner held a certain shape or form over the years. Growing up abroad, I lived the experience of sitting down to and eating your main meal in the early afternoon. For dinner, or abendbrot, maybe some bread, cheese, meats, or spreads. Light but filling enough until breakfast the next day.

As a kid growing up, my mom would serve popcorn, apples, and cheese for dinner on occasion. It’s still a go to of mine when cooking isn’t in my mindset or I’m having chefs block.

I tell you all of this because when I served Casey these tartines as dinner, I couldn’t stop apologizing for not serving a “real” dinner. Truthfully, there are many of you who might not believe it’s a real dinner. I accept that. Which is why the apologies were there in the first place. I’m since over the incident, and say dinner should be what you want it to be. Healthy and nutritious is important. But I will not judge you if you eat popcorn, apples, and cheese occasionally. Or a bowl of cereal with fruit. Or a full fledged breakfast. And to be completely fair, I will not just you if you eat your dinner left overs for breakfast. I’ve been there. It’s delicious.

So people of the blogosphere, gather up some delicious bread, sliced thinly and toasted in a sauté pan; spread some fig butter or quince jam on one side of the bread; add burrata and procscuitto. Enjoy with a glass of wine on the patio (if it’s cooler there yet. It’s certainly not cooler here). There’s your Friday night dinner. Quick. Delicious. And you start your weekend in style.

Tartines | Kitchen Notes

When I was thinking about sharing the below, I didn’t think to realize there was little (factually speaking no) food related content. Rather, it really is a true Wednesday Web Find. Ikea holds a special/strange place in my memory and the collective memory of my family. Growing up in Europe, Ikea was the place we went for furniture – much of which is still functioning and intact these 27+ years later. Ikea is also where we played while my mom picked things up for the house. Unlike today’s US stores, one could actually climb up those bunk beds and slide down the slide attachment. (PS: not sure they make bunk bed slides anymore). 

As an adult, I find Ikea trying at times. Sure, there are the environmental concerns. But really it’s the crowds that irk me more and more when I visit the store. I liken it to going to Trader Joe’s in any major urban location: lots of crowds, crazy lines. Despite all this, I can’t help but share the creativity in this recent Ikea add for their 2015 catalogue. When I received this bookbook in the mail, I sat down with my cup of coffee and enjoyed the pure tactile touch technology and pre-loaded, high definition pages. I even book marked and circled “particularly inspiring pages.”

 

I’ve also shared my second favorite Ikea advertisement. Look at all those happy cats!

Please note, this post was not sponsored by Ikea. These are my own thoughts and opinions. 

Source: Ikea Singapore Youtube channel

End of Summer Soup | Kitchen Notes

With Labor Day behind us and cooler weather forecasted for this weekend, everyone in our neighborhood is pretending fall is just around the corner. We know better of course — there’s one month more of summer here in the Phoenix metro area. And here I am, making soup.

Which doesn’t surprise any of us…right? Right? I’d certainly think not, given how much soup I post about on this blog. And why is that I always seem to create delicious soup in the summer?

Zucchini and Corn Soup | Kitchen Notes

 

My well intentioned goal to create a vichyssoise ended only as a goal. Something about heavy cream in the summer heat didn’t appeal to me. The summer soup is made with potatoes to thicken it, and flavored by summer zucchini and fresh corn.

Summer Vichyssoise

  • 2 zucchinis, chopped
  • 2 ears of corn, removed from the stem
  • 4 large yukon golf potatoes, chopped
  • 1 medium onion, diced
  • 1 tablespoon of shallot pepper
  • salt to taste
  • 1 to 2 tablespoons olive oil
  • 5 cups of vegetable broth

Heat a large stock pot over medium. Add the diced onion and sauté until translucent and then slightly caramelized. Add the zucchini and potatoes. Season with salt and shallot pepper. Allow to sauté until the zucchini has softened. Add the vegetable broth and bring to a boil. Turn the heat down to a simmer and allow to simmer for 20 to 30 minutes. Add about 3/4 of the corn, and simmer for an additional 10 minutes. Once the potatoes have softened, allow the soup to cool. Using an immersion blender, puree the soup to desire creaminess.

Warm the blended soup back up, serve with the remaining corn and garnished with cilantro.

Kitchen Notes

 

 

Happy Wednesday after a holiday weekend! If you had the day off, how did you spend it?

I was lucky enough to plenty of down time, reading anything and everything on the internet. I’m sharing this week’s Wednesday Web Find for pure enjoyment. As a creative writing student and long time “just for fun” author, I’ve often pondered names for characters, places, events. Which is why this Bon Appetit article on food names for babies caught my interest. Many of these names weren’t too surprising:

  • Ginger. Iconic 1940s movie star. Red headed bombshell on Gilligan’s Island. Ginger Spice (a la Spice Girls). And of course, you know ginger, the spice.
  • Olive. Olive Oyle, Popeye’s on again off again. Olive as a diminutive for Olivia.
  • Pepper. The first namesake I thought of: Orphan Annie’s pal, Pepper.

I perplexed that I’d be just as likely to be named Maple as to be named Tea; albeit more likely to be named Tea than Chai. And for the gentleman, how does Kale sound? What do you think about this trend in foodie inspired baby names? Will this new foodie wave leave us with little Quinoas and Amaranths over the next few years?

Kale. Beets. Spinach.  Name inspiration in waiting

Kale. Beets. Spinach.
name inspiration in waiting

A week ago, we were in Colorado. Beautiful, cool, green Colorado where we spent a long weekend with family in the mountains. We hiked. We ate. We hiked some more. Then we went zip lining. Like the crazy kids that we are. Have you zip lined? It was my first time, and truly was an all day experience. Nothing at all like what I imagined. Our helpful “Sky Rangers” kept us entertained with humor, stories, and little scientific tid bits about the eco-system we were zipping through.

Here’s where the food part comes in: each day, we had these delicious, large, just sweet enough peaches. Fresh from the farm stand, smelling of sun and fruit and wind. Orange and golden like your favorite sunset. I couldn’t help put scoop of a good handful of the peaches and some sugar plums for good measure on our way back to Arizona.

Colorado Peaches | Kitchen Notes

As the fruit was fresh, I chose to bake the sugar plums and two peaches with agave, seeds, nuts, granola, and fresh ginger. We feasted on this peach bake, served over yogurt, for mornings after our return. If you don’t have peaches, try any stone fruit combination.

Baked Peaches and Sugar Plums

  • 2 large fresh peaches
  • About 1 lb of sugar plums
  • 1/2 cup of pumpkin seeds
  • 1/2 cup of walnuts
  • 1 to 2 tablespoons of agave nectar
  • 1/4 cup of oatmeal
  • 1 teaspoon of fresh or powdered ginger
  • 1 tablespoon of coconut oil

Heat the oven to 350 degrees Fahrenheit. In a small baking dish (about 8×8), half the sugar plums and quarter and dice the peaches. In a separate bowl, use your fingers to combine together the remaining ingredients. Crumble the see and nut mixture over the top of the fruit. Bake for 20 minutes, until the nut mixture is crumbly and golden. Serve over yogurt or enjoy on its own.

Fruit over yogurt | Kitchen Notes Fruit and Nut Bake | Kitchen Notes

Have you ever made a quick stop by Amazon.com only to realize 45 minutes (or more) later you’ve been reading through all the recommendations Amazon’s super smart and slightly creepy algorithm provides you? No? For some reason, I don’t believe you. It happens regularly to me. Until I remind myself to snap out of it and do something better with my time.

Because I recently did this, I wanted to share three exciting cookbooks that are happening this year.

1. Dorie Greenspan is delivering what is sure to be another delicious, recipe filled and crave worthy photo filled baking cook book. She’s been active on her blog talking about the process. The book is just around the corner.

2. Mimi Thorison is launching a cookbook based around her experience cooking in the French countryside. I’m always intrigued by the rustic and captivating photos on her blog, Manger. Can’t wait to see all of this translate to print.

3. Yotam Ottolenghi is releasing Plenty More in early October. I’m excited for luscious vegetable dishes full of color and flavor.

When these books do come out, the below is how Parker will appreciate them: as pillows.

Parker | Kitchen NotesPS, Parker is laying on Dinner, a Love Story. Another excellent book, by an author who also has a second book out. Check that book out as well. 

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