As some of you know, I’ve had a hate-hate relationship with my kitchen for years. The minuscule corner butterfly sink, the cooktop with only two functional burners, and the narrow wall ovens that only operated one at a time were excellent clues that it was designed by someone who didn’t do much cooking. Since the cooktop and wall ovens were 25 years old, it wasn’t much of a shock when the ovens gave up the ghost a few weeks ago. In fact, I did a happy dance and promptly ordered the range I’d had my eye on! Unfortunately, one of the igniters clicks constantly when the stove is plugged in, so I’ve been lighting it manually until a service technician can make it out here next week. Not a big deal, and lord knows I don’t want to bake in the summer, so I’m ok with it for a few more days. Details to come if I’m pleased with the service (more so if I’m not). We’re working toward a full renovation in the future, so my kitchen looks a hot mess right now and will for some time to come, but it’s mostly functional now!
This is all to say that I’ve been doing a lot of grilling this week while things are getting settled in the kitchen. For this week’s Field to Feast basil post, I went with a classic summertime dish — grilled eggplant and tomato slices topped with basil pesto. Instead of traditional pesto, I worked on a to-be vegan version that had a savory element to it even without the Parmesan. Nutritional yeast is a popular cheese alternative, but I’m not a big fan of the flavor, so I went the miso route again. Since some pesto recipes call for adding a little butter for richness, I added the leftover roasted garlic-miso butter from last weekend to puréed basil, ground pine nuts, olive oil and salt to enrich it. There’s no recipe because I just tasted as I went along until I was pleased with the results. Now obviously, butter nixes the vegan objective, but it’s easily made vegan by using Earth Balance or something similar in place of the butter. The richness of the pesto offset the acidity of the tomatoes beautifully and with the roasted garlic, it was delicate enough not to overpower anything. Not too bad for cooking in a fraction of a kitchen!
A few weeks ago, Bialas Farms had an open house, so we got to see where all of these glorious vegetables originate. Groups of us took tractor rides to get up close with the black dirt and do a little harvesting of our own. I just wanted to share a few of my favorite photos from the day with you below. Have a great weekend and be sure to share any spectacular dishes you create with me; I’d love to hear about them!