Monday, September 29, 2008
Tuesday, September 23, 2008
There's a recipe in Moosewood Restaurant's New Classics that I return to every fall and winter, occasionally multiple times per extended fall/winter season. It's incredibly humble, and incredibly good -- cabbage, onions, paprika, noodles. As I've said before (and no doubt will continue to say OVER and OVER because I'm subtle that way), I get tired of pasta. I decided to make this dish yesterday, but I served it with pan-fried potatoes instead of noodles, and it was awesome.
3 onions, sliced
1 head cabbage (I used some kind from the farm that I'm not sure exactly WHAT it was -- crinkly/curly like savoy cabbage, but elongated like napa cabbage rather than round), sliced into ribbons
1 Tablespoon paprika
salt to taste
2 T canola oil plus 1 T of butter for the onions and cabbage, plus an additional couple of T canola oil for the potatoes
4-6 large potatoes (if your family is complete potato hounds like mine)
Heat the oil and butter over medium high heat and add the onions and a few pinches of salt. Cook, stirring occasionally, but not so often that they don't brown, for 20 minutes or so. Then add the cabbage and maybe a little more salt and continue cooking and stirring occasionally for another 10 minutes. Then turn the heat down and cover the pan and let it just cook along in there for as long as you have. Much neglect is possible at this point -- I was outside with my kids for about 45 minutes. But the longer you have to cook them, the softer and browner and more caramelized and delectable this gets! When it's cooked down, uncover and raise the heat to cook off any accumulated liquid, then add the paprika and cook another 10 minutes or so.
For the potatoes -- I scrubbed and cubed the potatoes, boiled them for about 10 minutes (actually, longer because I forgot about them when I was outside) -- and then put them in a hot pan with oil to brown.
If one were feeling particularly decadent, one might serve sour cream with this, although I didn't this time.
Leftovers were amazing about 11 o'clock this morning with an egg and some toast alongside.
Saturday, September 20, 2008
Wednesday, September 17, 2008
chop up a shallot pretty finely
add it to 2-3 tablespoons of red wine vinegar in a jar.
Let those sit for 10-15 minutes.
Add 6 tablespoons olive oil, and salt and pepper to taste. A little Dijon mustard can also be good.
Shake vigorously to emulsify.
Tuesday, September 16, 2008
From Peter Reinhart's Bread Baker's Apprentice, more or less . . . I used the poolish starter version rather than the retard-in-the-fridge version, because to me it's easier. Trying to find room for a whole tray in my fridge, and trying to cover it adequately, is way more stressful than just making the darn starter the night before. And I sort of play fast and loose with the rising and shaping instructions -- I just let the final dough rise, then dump it onto the oiled and parchment-ed pan.
I use way less oil than he calls for.
The basil is from Drumlin. It was delicious!
Friday, September 12, 2008
I put the title in quotes because I make a wide array of things that I market to my kids under the name of "veggie burgers." The only consistencies among them are a legume, a grain, some salt, and an allium or two. (Occasionally a chopped-fine green that I manage to sneak in.) They're a standard menu item in our house, but I haven't been making them much lately. They're more of a winter thing, and I am sure I'll put many of their manifestations up here eventually.
(Actually, that first picture I took, of the stuff in the pan before I pureed it, because I thought it looked delicious as is -- it was, actually -- but I wasn't sure my kids would eat it that way.)
1 onion, chopped
about 4 oz. mushrooms
some sauteed leeks
a couple of small bunches of tat soi, chopped
1/2 lb light red kidney beans, cooked
1/2 cup bulghur, soaked in 1 cup boiling water and then thoroughly drained
about 1/2 cup panko
I sauteed the onion and mushroom over medium high heat till browned and caramelized, then tossed in the tat soi. I took it off the heat and then combined it all except the panko and pulsed it in the processor, and then added in the panko to get it to cohere a bit better.They shape better if the mixture is thoroughly chilled, but this is a step I often don't have time for, so I take what I can get! 20 minutes is better than none.
Oh, and I had my usual tough-skin issue with the beans. Bummer. They're not old, either. Maybe I should make more of an effort to soak them longer? But I think I'm just going to go with that salt-water soak thing. It may not be traditional (but I am just sure that somewhere on earth there's a culture that soaks/soaked their beans in seawater!!) but it does yield tender beans.
Friday, September 5, 2008
Tuesday, September 2, 2008
I also froze 2 more quarts of green beans -- I think that's 6 quarts I have in there, now!
I also experimented. I had five eggplant. Two I peeled and sliced and breaded and fried and ate happily.
The other three, I baked, scooped, mashed, and froze. I'm envisioning stirring the puree into a vegetable/lentil curry, maybe, or else spreading some into a lasagne? Or even trying to make baba ganoush with it? I froze it into four small containers.