It's been a while...

Hi.

Sorry I've been MIA.

Summer is always so busy. Work picks up, social life picks up, housework picks up...

I've been away from my blog for over a month and I've been thinking about it a lot. I needed to return.

I've been cooking a lot. Using up all the great things growing in our backyard and coming into season at the Farmer's Market. This is truly the best time of year to be cooking. Everything is so fresh and delicious. Everything tastes good together! I can't divulge everything I've been doing in the kitchen over the six weeks I've been away, so here's a collection of thoughts that will give you a quick snap shot of my summer so far.

My new favourite ingredient is chili - fresh or dried. I'm using it in everything. Dried chili sauteed with Swiss Chard, in soups, sauces, roasted with vegetables. Fresh chili in salsa, marinades and salad dressings. I believe it is as essential as fresh lemon. It adds flavour, brightness and an overall better-ness to everything I make.

I love cooking in summer because everything can be done outdoors and tastes great with next to no cooking - as contradictory as that sounds. This week we enjoyed linguine with a next-to-not-cooked tomato sauce: local cherry toms crushed with some melted butter, balsamic, fresh herbs and chili, of course. I added some onion chevre from local goat farmers and cheese makers Cross Wind Farms. It was simple, fresh and tasty.

Roasted cauliflower, while roasting is not very summery, is awesome. I've had it at two great Toronto restaurants over the last six weeks and copied their recipes at home. Last week I went to Brockton General on Dundas West for the first time. It's a really cool little spot. They print the day's menu on a large roll of butcher paper pulled down along the wall. You get what's on offer, and, if my one visit is any indication, the few things on offer are always good. Roasted cauliflower with garlic, bacon and fresh basil. So delicious. I did it at home minus the bacon adding chili, lemon juice and celery.

Celery is one of my new favourite vegetables. While I find it rather boring raw, it's fantastic sauteed or roasted. We know celery is essential when making a roast (a trivet of celery, carrot and onion makes gravy) and that it is crucial in mirepoix (the base of many soups and sauces), but it will also contribute great flavour to vegetable and lentil dishes. I've been using it a lot in new ways and I can taste the difference. Next time you roast or saute a vegetable throw in a little chopped celery for flavour. It's not meant to be the star of the dish, but it will become an ingredient you talk about, as in "wow, that celery really makes a difference!"

Peas are a spring vegetable. Did you know that? If you get greedy and decide you are going to leave the pod on the plant because you think it'll get bigger and you'll have massive peas (why you ever wanted that is still inexplicable) what will happen is the pod will start to dry and shrivel. You'll, unintentionally, have dried peas. Dried peas are great if it's the dead of winter and you want to make split pea soup. They are incredibly disappointing when it's the height of summer and you've waited three (or four) long months for sweet, fresh, spring peas. Too bad you're so greedy...

Fava beans are awesome. I think I already knew this, but now that I grow them and eat them the day they are picked I really know their awesome-ness.

And... while on the topic of the garden. The tomatoes are turning colour and my garlic is ready to eat. I'm sorry if this seems a bit too precious, but when I'm cooking and using the garlic I've grown in my backyard instead of the stuff you buy from the grocery that comes from China, I feel great. It's. Really. Great.


See you soon. Real soon.