Yesterday I made Herbed Summer Squash using a fresh summer squash, zucchini, thyme and parsley from our garden.
I am always in search of new recipes – I search the Food Network website often (and have found two great recipes in two days this past week from there) and I also subscribe to Every Day with Rachael Ray, Cooking Light, Food & Wine and my mother in law gives me a gift subscription to Vegetarian Times, which is then gifted to Stella Caroline who has a policy of cooking vegetarian at least once a week. (Admirable; I use the recipes for ideas for sides.)
I love the magazines because Food & Wine and Every Day with Rachael Ray often have great suggestions for kitchen gadgets and other gift ideas that I think are perfect for the cooks in my life. I’m not the only cook in my household; J has quickly become a grilling expert. He’s very partial to the show on PBS called Barbeque University with Steve Raichlen. The show has given us Bourbon Brined Pork Chops, Bourbon & Apricot Pork (the recipe calls for ham but we substituted) and Tennessee Pork Loin, the latter prompting J to ask if we had a good pepper mill. We didn’t, so he made do with what we had. The recipe was fantastic. Good thing, because he’ll be asked to make it again. If only he had the right tools….
Fast forward to today – I am flipping through the August issue of Food & Wine where NYC chef Nick Anderer cites this pepper mill as kitchen gear worthy of a splurge. Since I like to encourage J to cook (and keep the heat out of my kitchen in summer), I went over to the website and ordered one for him. The company is based on Nantucket, which seems both odd and fascinating to me as I always think of the island as being purely a tourist destination, but obviously it must have some other industries. One of which is making pepper mills.
Further along in that F & W issue is an article about Sauvignon Blancs, which caught my attention for two reasons – 1.) Sauvignon Blanc is my favorite type of white wine; 2.) the author, Ray Isle, writes, “….But Sauvignon Blanc has always been a love-hate proposition, much like cilantro or beets.” Hee. Read the article if you don’t believe me. It’s been established already that I like cilantro, the jury’s out on beets (although I’m leaning favorably towards radishes, so who knows) and I love Sauvignon Blanc – in fact, I would recommend it with any of the above-mentioned pork recipes. Or anything, really.