Thank you all for a successful first Community Kitchen event. We ate some delicious food, from homemade kimchi to peach-apricot cobbler, and enjoyed the summer evening at Ballard P-Patch.
Our next event will be Kitchen Knife Sharpening on August 27th. The most useful tool in the kitchen is a sharp knife. Learn how to sharpen using water stones. Space is limited to 12, so please serious RSVP.
Things to bring:
-Your own kitchen knife
-A sharpening stone if you have one
-A dish towel
-Something that goes well with cheese
We also came up with a list of some future events that our members are interested in leading:
Pasta making
Cider pressing
Porridge Mixes
Yogurt and Yogurt Cheese
Bread
Meatless Meal
Gluten-free cooking and baking
Bulk food ordering
Water Bath Canning
Cookies, Bars, and Sweets
Stem-to-root cooking
Community Kitchen is a member-led group, so while we will have regular monthly meetings and classes we are here to provide a structure for you to organize initiatives that are important to you! To join the group and get details of the next event e-mail Chris or post on the Facebook group to start.
Enjoy the recipes below from our Potluck in July!
Cauliflower in Green Sauce
make up to 2 days ahead – it gets better as it marinades. Good warm or cold, appetizer w toothpicks or side dish.
2 heads cauliflower (separated into large florets)
Boiling salted water
Green Sauce (recipe follows)
Cook cauliflower in large pot of boiling salted water 5 to 8 minutes or until crisp tender. (cauliflower should still have snap to it). Drain in colander, rinse under cool running water until cool to touch. Drain thoroughly. Put in bowl, add Green Sauce and toss to mix. Cover, let marinate at least 1 hour in refrigerator. Toss again before serving. Makes 6-8 regular servings or 10 party size.
Green Sauce
1 cup loosely packed Italian parsley, minced
2 Tablespoons drained capers, chopped coarse
1 teaspoon minced garlic
2 to 4 canned flat anchovy fillets, minced
1/4 cup fresh lemon juice
3/4 cup olive oil
In a small bowl mix parsley, capers, garlic and enough minced anchovies to give sauce a salty punch. Stir in lemon juice; then olive oil. Cover tightly; refrigerate up to one week. Makes 1 1/3 cups.
Tomatillo Salsa
– 1 quart
780g Tomatillos
130g onion
120g jalapeno
50g garlic
1 bunch cilantro
oregano, cumin, pepper, salt
1. Hull and roast the tomatillos, onion, and jalapenos until charred
2. Blend all ingredients together
Balkan Chicken Kabobs
Recipe by: Daily Olympian
Serving Size: 6
3 pounds boneless chicken breasts/thighs, cut up
16 ounces plain yogurt
1/2 cup lemon juice
3 teaspoons cumin
2 cloves garlic, minced
2 teaspoons salt
1 teaspoon pepper
Combine ingredients. Cover and refrigerate several hours. String on skewers. Cook over medium grill, turning often. Brush with marinade while cooking.
Greek Salad
serves 8-10
2 cucumbers (peeled or burpless), cut in 1/2 inch cubes
5 ripe tomatoes, cut in 1/2 inch cubes
1 small sweet onion, diced
5 oz pitted kalamata olives
4 oz sheep feta, crumbled
2-3 oz Newman’s caesar dressing (not creamy caesar)
Toss cucumbers, tomatoes and onion with dressing to coat. Sprinkle in feta and olives and toss lightly. Serve immediately.
