Christine made a pot of brown rice, and procured a jalapeño in anticipation of another leftovers festival. Onion and cumin seeds browned in the big pan, then garlic, then remaining kidney beans from Milo’s dinner, plus a can of pinto beans. Cider vinegar and the garlic scapes from last night finished it off, and it thickened while I made a salsa of grape tomatoes, red onion, jalapeño, scallion, olive oil, and rice vinegar. So the…
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I worked my last shift at the Coop today, and I’ll miss shopping there. The garlic scapes are in, so I bought a big bunch (they’re the new ramps, don’t you know) along with some flatiron steaks, red bell peppers, and all the other things we needed. So for today, the 4th of July, in addition to updating this neglected blog, I dutifully fired up the grill and got busy. First, when I got home,…
Sort of a combination of things we’ve been eating recently; the rest of the brats needed eating, and polenta is really working right now in the hot weather. So more herb polenta, grilled brats, and a head of Boston lettuce tossed with grated carrot, scallion, and some of Jo’s bottled ginger dressing which you get in on your salad in almost every sushi joint in town (for a reason- it’s yummy, and sometimes there’s a…
We had some leftover tofu, and a few different veggies (peas, carrots, spinach, zucchini) in need of cooking, so they all went in the big pan along with a lot of quartered new potatoes, onion, water, curry pastes and powders, salt, basil leaves and coconut milk. It all simmered until the potatoes were just tender. Finished with a few scallions and cilantro. No prizes for guessing what we drank.
Raffetto’s on Houston makes fantastic fresh pasta, and their saffron is one of my favorites. So I got fettucine, and then some fresh scallops and squid on the way home. Seared the seafood, then threw in onion, garlic, and herbs, then deglazed with wine, followed by a whipped mixture of greek yogurt and avocado. Let bubble for a minute, then tossed the pasta to coat and stirred back in the seafood and their juices. Finished…
The rest of the uncooked saffron pasta got a simple sauce made from a bratwurst, onion, garlic, herbs, and a can of tomatoes. Simple, but pretty deep; I cooked the sauce for a while to deepen the flavors and thicken it up, and the sausage and onion had caramelized really well. I love the creamy richness of the fresh pasta, and saffron has such a wonderful perfume which melded nicely with the sausage flavor. To…
Kind of a lighter take on fried chicken, grits, and greens: pan-roasted chicken, rubbed with herbs, went on polenta laced with more herbs, parmesan, and pepper, and a pile of purple kale blanched and tossed with lemon, olive oil, and ponzu. Really simple, and just right on a hot day with a chilled Sinskey vin gris (100% Pinot Noir.)
Another boar roast, this time brined in red wine, maple syrup, salt, pepper, rice vinegar and water for most of the day. It went on the grill while the marinade reduced on the stove. I recooked some brown rice in some of the lamb broth, which made it all creamy and risotto-like, and folded in some scallions and chives with truffle oil at the end. Sautéed watercress in garlic went alongside and we drank a…
In honor of 1986 and Jody’s safe return from Iraq we drank a Lynch-Bages from said year after dinner and a cocktail party with our former classmates. A fun night, and it was a treat to enjoy something so subtle, fascinating, and delicious in such a context. Wine is always best with the right people at the right time.
Took a bunch of chicken thighs and rolled them in cornmeal/curry/salt/pepper/cinnamon/oregano mixture and cooked them in a pan with almost no oil; their rendered fat and careful heat crisped them up just right. Then zucchini, celery root, and leeks into the same pan to brown in all that fat, and grape tomatoes plus balsamic vinegar to clean the pan and finish. Yummy with a 2002 Andromeda, which we tried along with the last of the…