It’s getting hot in the kitchen. Last night we must have seen the temperature on the line exceed 120. Standing in front of the broiler, moving steaks from left to right, adding cheese to burgers, thumping the meat to test for done-ness, no experience in cooking that I’ve ever had has been quite so extreme. The fish station is not quite as hot, however it seems to get the lions share of our business. Striped bass is extremely popular, we’ve been serving it with asparagus, shiitake mushrooms, and grilled orange slices topped with citrus beuree blanc.
The same dish is finding success at The Little Kitchen. Just outside the back door my garlic has matured. Yesterday the buds popped open and their light purple seeds are now exposed. Ancient looking plants in the last phase of summer life, hard to believe we’re already ½ way through the season. Read More »