Not the most adventurous of experimentation tonight, but each of these is a bit of a twist on some established recipe.
Beet Soup
I actually followed a recipe for the most part -- from the excellent 12 Months of Monastery Soups, but with a little alteration at the end.
1 qt water
1 bouillon cube (I used vegetable)
2 beets, cubed
1 onion, thinly sliced
1 carrot, thinly sliced (I added this myself)
2 stalks celery, thinly sliced
1 Tbsp olive oil
1 tsp sugar (I used raw sugar)
salt and pepper
garnish (see below)
Combine the water, bouillon, vegetables, oil, and sugar in a soup pot and cook over med-low for 30 minutes. Add the salt and pepper and cook for 10 more minutes. Blend the soup in a blender (it'll take 2 or more loads) and return to the pot. Heat for 5 minutes and ladle into bowls. The original recipe called for chopped fresh dill and scallions as a garnish, neither of which I had, so I substituted a drizzle of truffle oil and a sprinkle of dried dill weed, which seemed to turn out just fine.
Salt 'n' Vinegar Fried Baby Potatoes
A classic twist on a classic! Or something like that...
~2 cups baby potatoes perhaps cut in half or quarters
vegetable oil
1/2 tsp chopped fresh rosemary
salt
1 (maybe 1 1/2) Tbsp white or white wine vinegar
Heat a little oil in a frying pan over medium, then add the potatoes. Fry, stirring occasionally, until cooked through, about 12-15 minutes. Turn off burner and add the vinegar and rosemary while stirring. If the vinegar does not all absorb or evaporate after a minute, drain the excess, then add salt to your taste. I used Holy Smokes' smoked salt for extra awesomeness.
Tomato-Lemon salad
OK, I based this one on the classic tomato-basil-mozzarella-olive oil-balsamic vinegar salad, but replaced everything except the tomatoes with a related item. I'm not going to say it's better than the classic dish, but I'm not going to say it's worse, either!
2 tomatoes, diced
juice of 1/2 lemon
1/2 tsp fresh thyme
a couple generous pinches of shredded parmesan cheese
a small glug of grapeseed oil (only because I used the last of our olive oil in the soup)
fresh cracked pepper
Mix.
Tuesday, September 14, 2010
Wednesday, September 8, 2010
Blackberry-Jalapeno hot sauce
One of my goals each summer (since last year anyway) is to prepare a batch of hot sauce. Of course, being an entropic chef, I can't just go with one of the tried-and-true recipes to be found online; nope, it's time to get creative!
This particular recipe started forming in my mind when I found the purple jalapeno plants in our garden were beginning to produce some moderate yields. The deep purple color just begged to be paired with a dark, flavorful fruit, so I picked up some blackberries to give the sauce its body. As I continued to form the sauce in my mind, I kept coming back to something dark, rich, and complex... maybe akin to a fruitier version of Pickapeppa. So, I thought: let's start with some onions and garlic, sauteed until well-browned, then blend in the peppers and berries, some balsamic, a toss of raisins, maybe a spoonful of cocoa, and finally some cardamom to keep things fresh.
Then I thought that maybe I oughta get the peppers nice and smoky by grilling them with some smoke pellets. That, as I will point out later, was probably a mistake.
Here's what I ended up using:
8 small purple jalapenos, skewered and grilled with smoke pellets
2 large red jalapenos, skewered and grilled with smoke pellets
1 poblano pepper, skewered and grilled with smoke pellets
1/2 pint blackberries
1 small white onion, chopped finely
1 clove garlic, minced
~1 Tbsp grapeseed oil (any light oil will do)
~1/4-1/2 cup dark raisins
~3 Tbsp Balsamic vinegar
~5 Tbsp white vinegar
~1 Tbsp cocoa powder
seeds of 5 cardamom pods, ground
I took care of the grilling first, keeping the grill closed to make a smoke chamber for ~10 minutes, then opening it up and putting the peppers closer to the coals to blacken the skins. Once cool, the peppers were peeled and set aside with seeds and ribs intact. Meanwhile, I sauteed the onions with the oil for ~10 minutes on medium-low, then added the garlic and continued cooking for about another 10 minutes until both garlic and onion were nice and brown. The onions and garlic went into the blender along with the peppers, blackberries, raisins, cocoa, and cardamom, until everything was just blended. Then I added the vinegars bit by bit, blending with the highest setting between additions, until the consistency was something like a thin BBQ sauce and the sauce tasted sufficiently acidic (a glass of milk was kept handy to cleanse my palate between tastings!) When the sauce was ready, I strained it to remove the seeds (pepper and blackberry) and put it into a sterilized pint jar, which it filled perfectly.
As I mentioned before, I'd probably skip the smoking step if I were to do it again. I severely underestimated the amount of smoke these peppers would absorb (my previous smoking experience has been with meats and potatoes). Probably just grilling them would have been enough, maybe a dab of liquid smoke later on depending on flavor. Apart from the overpowering smokiness, though, the sauce seems to have turned out pretty well. I'm letting it mellow in the fridge for a bit, hoping the flavors blend some more, so we'll see what it's like in a couple of weeks. At the very least, I should be able to salvage it by incorporating it into a large batch of BBQ sauce.
This particular recipe started forming in my mind when I found the purple jalapeno plants in our garden were beginning to produce some moderate yields. The deep purple color just begged to be paired with a dark, flavorful fruit, so I picked up some blackberries to give the sauce its body. As I continued to form the sauce in my mind, I kept coming back to something dark, rich, and complex... maybe akin to a fruitier version of Pickapeppa. So, I thought: let's start with some onions and garlic, sauteed until well-browned, then blend in the peppers and berries, some balsamic, a toss of raisins, maybe a spoonful of cocoa, and finally some cardamom to keep things fresh.
Then I thought that maybe I oughta get the peppers nice and smoky by grilling them with some smoke pellets. That, as I will point out later, was probably a mistake.
Here's what I ended up using:
8 small purple jalapenos, skewered and grilled with smoke pellets
2 large red jalapenos, skewered and grilled with smoke pellets
1 poblano pepper, skewered and grilled with smoke pellets
1/2 pint blackberries
1 small white onion, chopped finely
1 clove garlic, minced
~1 Tbsp grapeseed oil (any light oil will do)
~1/4-1/2 cup dark raisins
~3 Tbsp Balsamic vinegar
~5 Tbsp white vinegar
~1 Tbsp cocoa powder
seeds of 5 cardamom pods, ground
I took care of the grilling first, keeping the grill closed to make a smoke chamber for ~10 minutes, then opening it up and putting the peppers closer to the coals to blacken the skins. Once cool, the peppers were peeled and set aside with seeds and ribs intact. Meanwhile, I sauteed the onions with the oil for ~10 minutes on medium-low, then added the garlic and continued cooking for about another 10 minutes until both garlic and onion were nice and brown. The onions and garlic went into the blender along with the peppers, blackberries, raisins, cocoa, and cardamom, until everything was just blended. Then I added the vinegars bit by bit, blending with the highest setting between additions, until the consistency was something like a thin BBQ sauce and the sauce tasted sufficiently acidic (a glass of milk was kept handy to cleanse my palate between tastings!) When the sauce was ready, I strained it to remove the seeds (pepper and blackberry) and put it into a sterilized pint jar, which it filled perfectly.
As I mentioned before, I'd probably skip the smoking step if I were to do it again. I severely underestimated the amount of smoke these peppers would absorb (my previous smoking experience has been with meats and potatoes). Probably just grilling them would have been enough, maybe a dab of liquid smoke later on depending on flavor. Apart from the overpowering smokiness, though, the sauce seems to have turned out pretty well. I'm letting it mellow in the fridge for a bit, hoping the flavors blend some more, so we'll see what it's like in a couple of weeks. At the very least, I should be able to salvage it by incorporating it into a large batch of BBQ sauce.
Monday, August 16, 2010
Sweet'n'smoky corn-tomato chili
It's that time of year: tomatoes are ripening furiously, we've got corn up to our, uh, ears, and the hot chili peppers are coming into full bounty. That means there's only one thing to do: make salsa!
Oh! and chili!
Two things to do: salsa, chili, and an almost fanatical devotion to the pope. Three things!
Ahem.
Anyway, chili. Some people will insist that true chili is little more than spicy ground beef in a smoky sauce... none of these fancy vege-tables like beans and tomatoes. Personally, I think that's great if you're going to put it on a hot dog or some nachos, but I'm much more open-minded when it comes to chili by the bowl.
In this sense, chili is the perfect dish for the entropic chef, because you can sneak almost anything into it and still have it come out tasting pretty good. In Cincinnati, they even make it with cocoa and cinnamon, a trick I've tried a few times with pretty good success. But for today, I'm going back to basics, more or less.
Ingredients:
5 large tomatoes (the riper, the better)
3 jalapeno-style peppers
4 ears of corn
1 medium onion, chopped coarsely
1/2 red bell pepper, sliced into thin 1" strips
3 cloves garlic, minced
chili powder
ground cumin
ground coriander
salt and pepper
optional:
ground beef/turkey
kielbasa
1 can kidney beans
whole coriander (maybe a dozen seeds)
Before we delve into the chili, though, we've got to do a little prep work. I actually did this the night before, at the same time as I was making a grilled dinner.
Skewer 3 jalapeno-style hot peppers and grill them until their skin turns dark-brown and blisters. When cool, slice in half, remove the skin and scrape out the seeds. Three peppers will give your chili a little kick, stopping just shy of providing an actual "heat" sensation. If you like your chili hotter, leave some of the seeds in.
You'll also want to grill the corn. There are several methods to do this, but it's basically a trade-off of how much work you want to do and how good the finished product will be. You want a nice browning-blackening of a good portion of the kernels, but the entire cob should also be cooked through. What I've found seems to work is first to peel away all but the last couple layers of husk, then peel those down but don't remove them from the ear. Clean up all the silk, then carefully fold the attached husks back up to cover the ear. Soak the ears in water for ~30 minutes, then place on the grill directly over the coals (or flames, if that's your bag). Depending on how hot your grill is, you'll need to turn the corn every 2-5 minutes. When your corn has some nice fire marks on each side, remove and cool. Slice the kernels off the cob.
OK, now on to the chili itself. If you don't mind bits of tomato peels floating around in your chili, simply core your tomatoes and chop them up. Otherwise peel them first and then do the same. Place the tomatoes in a large pot and cook over medium. Meanwhile, drizzle ~2 Tbsp of vegetable oil into a skillet and saute the onion and red bell pepper over medium until the onions are translucent. During the last two minutes of sauteing, add the minced garlic. Add the entire pan to the tomatoes. At the same time, add the grilled pepper halves (either whole or sliced) and the corn. Generously add chili powder -- a tablespoon at least. It's hard to overdo chili powder in chili. Add ground cumin and ground coriander to your taste (I think I did about a teaspoon of each). (Note, if you are using ground beef or turkey, I'd recommend adding half or more of the spices into the meat itself while it browns, and add the cooked meat to the chili at this point, along with the rest of the spices.) Let simmer for 10 minutes and taste the broth. Decide if it needs salt or pepper or more roasted chili seeds for heat. Simmer for 10 more minutes, then add beans, kielbasa, and/or whole coriander seeds if you want any of these. Finally, let simmer for another 10-20 minutes and then serve.
Some notes: I actually split the chili into two separate recipes after adding the corn and spices, so as to make a vegetarian version for my wife and an omnivorous recipe for myself. They were basically the same except the veggie chili contained beans, while mine had kielbasa and whole coriander instead. Kielbasa might seem like an odd choice, but true to the theme of this blog, it was what I had around and ready -- actually it was the leftovers of the previous night's grilling. For the coriander seeds, I actually used green ones from the cilantro plants in our garden -- the flavor kind of splits the difference between the freshness of cilantro and the sweet citrusy flavor of the dried coriander.
I was actually surprised at how sweet the chili turned out, especially without any added sugar or other sweetener. Starting from fresh, ripe tomatoes set the stage, and using a large amount of sweet corn along with the red bell pepper only increased the sucrosity. If that's not your thing, I'd say cut back on the corn, or add some lime juice, lemon juice, or white vinegar. But I personally had no problem with the way things turned out, so I'm counting it as a success, even if slightly unintended.
Oh! and chili!
Two things to do: salsa, chili, and an almost fanatical devotion to the pope. Three things!
Ahem.
Anyway, chili. Some people will insist that true chili is little more than spicy ground beef in a smoky sauce... none of these fancy vege-tables like beans and tomatoes. Personally, I think that's great if you're going to put it on a hot dog or some nachos, but I'm much more open-minded when it comes to chili by the bowl.
In this sense, chili is the perfect dish for the entropic chef, because you can sneak almost anything into it and still have it come out tasting pretty good. In Cincinnati, they even make it with cocoa and cinnamon, a trick I've tried a few times with pretty good success. But for today, I'm going back to basics, more or less.
Ingredients:
5 large tomatoes (the riper, the better)
3 jalapeno-style peppers
4 ears of corn
1 medium onion, chopped coarsely
1/2 red bell pepper, sliced into thin 1" strips
3 cloves garlic, minced
chili powder
ground cumin
ground coriander
salt and pepper
optional:
ground beef/turkey
kielbasa
1 can kidney beans
whole coriander (maybe a dozen seeds)
Before we delve into the chili, though, we've got to do a little prep work. I actually did this the night before, at the same time as I was making a grilled dinner.
Skewer 3 jalapeno-style hot peppers and grill them until their skin turns dark-brown and blisters. When cool, slice in half, remove the skin and scrape out the seeds. Three peppers will give your chili a little kick, stopping just shy of providing an actual "heat" sensation. If you like your chili hotter, leave some of the seeds in.
You'll also want to grill the corn. There are several methods to do this, but it's basically a trade-off of how much work you want to do and how good the finished product will be. You want a nice browning-blackening of a good portion of the kernels, but the entire cob should also be cooked through. What I've found seems to work is first to peel away all but the last couple layers of husk, then peel those down but don't remove them from the ear. Clean up all the silk, then carefully fold the attached husks back up to cover the ear. Soak the ears in water for ~30 minutes, then place on the grill directly over the coals (or flames, if that's your bag). Depending on how hot your grill is, you'll need to turn the corn every 2-5 minutes. When your corn has some nice fire marks on each side, remove and cool. Slice the kernels off the cob.
OK, now on to the chili itself. If you don't mind bits of tomato peels floating around in your chili, simply core your tomatoes and chop them up. Otherwise peel them first and then do the same. Place the tomatoes in a large pot and cook over medium. Meanwhile, drizzle ~2 Tbsp of vegetable oil into a skillet and saute the onion and red bell pepper over medium until the onions are translucent. During the last two minutes of sauteing, add the minced garlic. Add the entire pan to the tomatoes. At the same time, add the grilled pepper halves (either whole or sliced) and the corn. Generously add chili powder -- a tablespoon at least. It's hard to overdo chili powder in chili. Add ground cumin and ground coriander to your taste (I think I did about a teaspoon of each). (Note, if you are using ground beef or turkey, I'd recommend adding half or more of the spices into the meat itself while it browns, and add the cooked meat to the chili at this point, along with the rest of the spices.) Let simmer for 10 minutes and taste the broth. Decide if it needs salt or pepper or more roasted chili seeds for heat. Simmer for 10 more minutes, then add beans, kielbasa, and/or whole coriander seeds if you want any of these. Finally, let simmer for another 10-20 minutes and then serve.
Some notes: I actually split the chili into two separate recipes after adding the corn and spices, so as to make a vegetarian version for my wife and an omnivorous recipe for myself. They were basically the same except the veggie chili contained beans, while mine had kielbasa and whole coriander instead. Kielbasa might seem like an odd choice, but true to the theme of this blog, it was what I had around and ready -- actually it was the leftovers of the previous night's grilling. For the coriander seeds, I actually used green ones from the cilantro plants in our garden -- the flavor kind of splits the difference between the freshness of cilantro and the sweet citrusy flavor of the dried coriander.
I was actually surprised at how sweet the chili turned out, especially without any added sugar or other sweetener. Starting from fresh, ripe tomatoes set the stage, and using a large amount of sweet corn along with the red bell pepper only increased the sucrosity. If that's not your thing, I'd say cut back on the corn, or add some lime juice, lemon juice, or white vinegar. But I personally had no problem with the way things turned out, so I'm counting it as a success, even if slightly unintended.
Friday, July 9, 2010
Salads and stir-fry
Farmshare season is in full swing, which means we've got veggies out the wazoo! And with the recent heat wave, I've been loathe to use the stove any more than necessary. Thus: salads.
Fresh pea/tomato salad
1 medium tomato, cubed
~1 cup fresh peas (1 pint unshelled)
1-2 Tbsp sour cream
fresh mint, chopped (2-3 leaves)
fresh dill weed, chopped (to taste)
lemon pepper/salt
Beet-feta salad
4 small beets, cut into bite-size slices
a handful of mustard greens, finely chopped
~1/4 cup sour cream
~1/4 cup feta cheese
honey to taste (I used 1-2 tsp)
a dash of vinegar
As always, you can adjust the amounts to suit your taste or your actual veggie supply. I thought both salads ended up tasting pretty good for my basically having made them up on the spot, but I'm sure they could be tweaked to become even better.
Now we come to one of my classic standbys for dealing with vegetables: veggie stir-fry! I like stir-fry because it's easy and works with just about any veggies you have around. The featured ingredient for this week: snow peas!
1 pint snow peas
2 carrots, julienned
1/3 of a medium white onion, cut into petal shapes
1/2 jalapeno pepper, finely chopped
~6 inches of garlic scape, finely chopped (or a clove or two of garlic)
Pour a little olive oil and a dab of sesame oil into a frying pan and heat until medium-hot. Add veggies and seasonings and cook just until the onions lose their sharpness, stirring frequently. About halfway through cooking, add about a tablespoon of brown bean sauce (or soy sauce) and a couple dashes of mirin. (Mirin is a somewhat sweet sauce made from sake; a pinch of brown sugar or a dime-sized dot of honey should be fine as a substitute).
Fresh pea/tomato salad
1 medium tomato, cubed
~1 cup fresh peas (1 pint unshelled)
1-2 Tbsp sour cream
fresh mint, chopped (2-3 leaves)
fresh dill weed, chopped (to taste)
lemon pepper/salt
Beet-feta salad
4 small beets, cut into bite-size slices
a handful of mustard greens, finely chopped
~1/4 cup sour cream
~1/4 cup feta cheese
honey to taste (I used 1-2 tsp)
a dash of vinegar
As always, you can adjust the amounts to suit your taste or your actual veggie supply. I thought both salads ended up tasting pretty good for my basically having made them up on the spot, but I'm sure they could be tweaked to become even better.
Now we come to one of my classic standbys for dealing with vegetables: veggie stir-fry! I like stir-fry because it's easy and works with just about any veggies you have around. The featured ingredient for this week: snow peas!
1 pint snow peas
2 carrots, julienned
1/3 of a medium white onion, cut into petal shapes
1/2 jalapeno pepper, finely chopped
~6 inches of garlic scape, finely chopped (or a clove or two of garlic)
Pour a little olive oil and a dab of sesame oil into a frying pan and heat until medium-hot. Add veggies and seasonings and cook just until the onions lose their sharpness, stirring frequently. About halfway through cooking, add about a tablespoon of brown bean sauce (or soy sauce) and a couple dashes of mirin. (Mirin is a somewhat sweet sauce made from sake; a pinch of brown sugar or a dime-sized dot of honey should be fine as a substitute).
Saturday, July 3, 2010
Vegetable Polenta
Hello everyone. I know it's been awhile, but I'm still here and still cooking! Last night I made a tasty vegetable polenta that I thought I'd share with you.
Polenta:
2 Cup Corn Meal
8 Cup Water
A Dash of Salt
Vegetable Topping:
2 Purple Scallions
1 Garlic Scape
2/3 Tsp. Crushed Garlic
1 Head of Broccoli
1 Zucchini
1 Summer Squash
1 Handful of Frozen Bell Pepper strips
The juice from 1/2 lemon
1/2 cup White Wine
A splash of balsamic vinegar
Breaded eggplant cutlets
Basil
Oregano
Salt and Pepper
Aged Asigao Cheese
Polenta:
Beat 2 cups of water into the corn meal. Slowly add the mixture to 6 cups of salted boiling water while stirring. Cook, with stirring, until the mixture thickens. Then reduce the heat, cover and cook for 5 more minutes.
Vegetable Topping:
1) Mince the bulbs of the scallions and the garlic scape. Slice up the zucchini and squash and break down the broccoli.
2) In a sauce pan, saute the garlic, basil, oregano, salt, pepper, minced scallion and garlic scape.
3) Add the zucchini, squash, peppers, and broccoli and continue to saute.
4) After a few minutes, add the lemon juice, wine, and balsamic.
5) Add a sprinkling of the cheese and toss the mixture to fully coat the vegetables. Allow the sauce to cook down.
In a seperate pan, fry up the eggplant cutlets.
Serve the vegetable mixture on top of an eggplant cutlet on a bed of polenta. Sprinkle more cheese on top and enjoy! You won't need to use all of the polenta in this recipe, so you can save the rest to use later.
Polenta:
2 Cup Corn Meal
8 Cup Water
A Dash of Salt
Vegetable Topping:
2 Purple Scallions
1 Garlic Scape
2/3 Tsp. Crushed Garlic
1 Head of Broccoli
1 Zucchini
1 Summer Squash
1 Handful of Frozen Bell Pepper strips
The juice from 1/2 lemon
1/2 cup White Wine
A splash of balsamic vinegar
Breaded eggplant cutlets
Basil
Oregano
Salt and Pepper
Aged Asigao Cheese
Polenta:
Beat 2 cups of water into the corn meal. Slowly add the mixture to 6 cups of salted boiling water while stirring. Cook, with stirring, until the mixture thickens. Then reduce the heat, cover and cook for 5 more minutes.
Vegetable Topping:
1) Mince the bulbs of the scallions and the garlic scape. Slice up the zucchini and squash and break down the broccoli.
2) In a sauce pan, saute the garlic, basil, oregano, salt, pepper, minced scallion and garlic scape.
3) Add the zucchini, squash, peppers, and broccoli and continue to saute.
4) After a few minutes, add the lemon juice, wine, and balsamic.
5) Add a sprinkling of the cheese and toss the mixture to fully coat the vegetables. Allow the sauce to cook down.
In a seperate pan, fry up the eggplant cutlets.
Serve the vegetable mixture on top of an eggplant cutlet on a bed of polenta. Sprinkle more cheese on top and enjoy! You won't need to use all of the polenta in this recipe, so you can save the rest to use later.
Monday, June 21, 2010
Scallion Waffles and Kohlrabi Fries
OK, as promised, a new update from one of the main authors here at Entropic Kitchen. Dinner tonight was scallion waffles, kohlrabi fries, and (leftover) greensy salad with strawberry vinaigrette. Now, I have to admit that I got the waffle recipe online and actually followed it; it's easy to mess up on anything remotely bread-like, so I tend not to be too experimental when it comes to baking, etc. But in my defense, I came up with the concept of scallion waffles on my own before looking up a recipe, and had I not found one, I would have gone ahead with a regular waffle recipe with added scallions. But without further ado:
2 cups all-purpose flour
2 Tbsp yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, melted
2 cups buttermilk
2 eggs
1 cup finely chopped scallion
coarsely ground black pepper (optional, Derek's addendum)
Mix all the dry ingredients except scallions. Seperately, whisk all the wet ingredients until uniform. Then stir wet and dry mixes together just until blended (clumps are OK) and finally stir in the scallions. Waffleize as you would any other waffle.
They were very good plain, but I topped a couple of them with a bit of freshly made strawberry jam for variety. (Sidenote: Chris and his girlfriend were over yesterday and we made jam and it is fabulous!)
------
The kohlrabi fries were born out of a comment my wife's coworker made, suggesting that kohlrabi might make a good french-fry vegetable. So on a whim I decided to see if this was true. I peeled and sliced a kohlrabi into fry-sized rectangular prisms and let them cook on medium high in about 1/4 inch of canola oil. After 10 or 15 minutes, they were quite brown, but soft, not crispy. At this point I began to suspect there was more to french fries that just a simple deep fry -- after all, the stuff you get at Mickey D's has been cooked already, then fried again in the restaurant. Taking a quick peek on the internet, it seems like double-frying is the way to go, so perhaps that will be a project later on. I also suspect I may have had the temperature too high, as a couple of pieces were still slightly uncooked in the middle, despite the dark brown on the outside.
Anyway, a quick salting and pat-down to remove excess oil and there they were. Kohlrabi, dark-brown and shrively, but similar enough to potato fries that I was encouraged. The flavor was a little strong, slightly turnipy, and not unpleasant, but in combination with the squishy texture just didn't seem worth the work when fresh, raw kohlrabi is so tasty and potato fries can be had at nearly any restaurant.
------
Finally, this was a leftover from yesterday's dinner with Chris and his +1, but we had a salad consisting of greens, chopped veggies (broccoli, cucumbers, turnips and scallions), craisins and feta cheese. For the dressing I mixed together
(approximately)
4 Tbsp salad oil (something nutty is good; I used walnut and grapeseed oils)
6-8 Tbsp vinegar (I used honey-champagne vinegar)
strawberry jam to taste (I used probably 2 Tbsp or so)
dash of salt and pepper
The jam was still in the process of being made (I yoinked a couple of spoonfuls from the big pot on the stove) so it was nice and fresh! Obviously, the more of it you add, the sweeter and more strongly flavored your dressing will be.
Well that's it for tonight. What about you? Do you find yourself cooking more now that fresh summer produce is readily available?
2 cups all-purpose flour
2 Tbsp yellow cornmeal
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/2 cup unsalted butter, melted
2 cups buttermilk
2 eggs
1 cup finely chopped scallion
coarsely ground black pepper (optional, Derek's addendum)
Mix all the dry ingredients except scallions. Seperately, whisk all the wet ingredients until uniform. Then stir wet and dry mixes together just until blended (clumps are OK) and finally stir in the scallions. Waffleize as you would any other waffle.
They were very good plain, but I topped a couple of them with a bit of freshly made strawberry jam for variety. (Sidenote: Chris and his girlfriend were over yesterday and we made jam and it is fabulous!)
------
The kohlrabi fries were born out of a comment my wife's coworker made, suggesting that kohlrabi might make a good french-fry vegetable. So on a whim I decided to see if this was true. I peeled and sliced a kohlrabi into fry-sized rectangular prisms and let them cook on medium high in about 1/4 inch of canola oil. After 10 or 15 minutes, they were quite brown, but soft, not crispy. At this point I began to suspect there was more to french fries that just a simple deep fry -- after all, the stuff you get at Mickey D's has been cooked already, then fried again in the restaurant. Taking a quick peek on the internet, it seems like double-frying is the way to go, so perhaps that will be a project later on. I also suspect I may have had the temperature too high, as a couple of pieces were still slightly uncooked in the middle, despite the dark brown on the outside.
Anyway, a quick salting and pat-down to remove excess oil and there they were. Kohlrabi, dark-brown and shrively, but similar enough to potato fries that I was encouraged. The flavor was a little strong, slightly turnipy, and not unpleasant, but in combination with the squishy texture just didn't seem worth the work when fresh, raw kohlrabi is so tasty and potato fries can be had at nearly any restaurant.
------
Finally, this was a leftover from yesterday's dinner with Chris and his +1, but we had a salad consisting of greens, chopped veggies (broccoli, cucumbers, turnips and scallions), craisins and feta cheese. For the dressing I mixed together
(approximately)
4 Tbsp salad oil (something nutty is good; I used walnut and grapeseed oils)
6-8 Tbsp vinegar (I used honey-champagne vinegar)
strawberry jam to taste (I used probably 2 Tbsp or so)
dash of salt and pepper
The jam was still in the process of being made (I yoinked a couple of spoonfuls from the big pot on the stove) so it was nice and fresh! Obviously, the more of it you add, the sweeter and more strongly flavored your dressing will be.
Well that's it for tonight. What about you? Do you find yourself cooking more now that fresh summer produce is readily available?
Saturday, June 19, 2010
Guest Post: Prenatal Chicken Parm
Note: today's post was written by Steve, whose other excellent musings may be found here. Look for more regular updates from your usual suspects soon, now that summer produce season is in full swing.
As far as cooking goes, I’ve never been huge on experimenting. I always find myself following recipes rigidly, panicking if I’m even five seconds late to pull something from the oven. I haven’t the know-how to throw in a mixture of spices to create a new flavor. Probably one of the most dangerous experiments I’ve tried in the kitchen so far was leaving a cup of mushrooms out of a recipe (solely for the fact that I don’t like mushrooms). I love cooking, but I’ve never been comfortable deviating from written recipes.
This morning, I woke up and went to the kitchen to find that it had been quite some time before someone had restocked it. No cereals, an excessive amount of oatmeal, and just one egg (two if you count the one that was cracked inside the carton). Deciding I wasn’t in the mood for oatmeal, I thought I’d give the egg a shot. But I had eggs yesterday and the day before that, why should I do simple eggs again?
While searching through the nearly-empty fridge for something to do with this egg, I came across a nearly-empty bag of mozzarella cheese. I’ve thrown cheese on eggs before, usually cheddar or American, but mozzarella doesn’t taste good on an egg by itself. Then, my eyes came across a nearly-empty jar of spaghetti sauce.
Prenatal chicken parm, I thought to myself. Or would it be pre-natal? Let me tell you, it’s weird to find yourself going to Wikipedia to look up what a common egg is.
So, I threw some bread in the toaster and started to fry my egg as I usually do (over-hard). After I flipped the egg, I threw a small handful of mozzarella cheese on top and tried to spread it around as much as I could without burning myself. Then, I spooned some of the spaghetti sauce on top of that. I’m wondering if I should have done the cheese and the sauce in reverse order, since I had no way of telling when the cheese was melted underneath the sauce.
After a minute or two, I took the egg out of the pan and sandwiched it between two slices of toast (nice and brown for that crisp breading taste). I would have loved to have paired this meal with a glass of grape juice (because hey, it’s Italian), but all I had in the fridge was a nearly-empty carton of orange juice, so that had to do.
I took a bite into the sandwich, and immediately realized I had put too much sauce on the egg. Excessive sauce aside, it tasted quite good. I couldn’t taste the egg as much as the sauce and cheese (in retrospect, I essentially made a small pizza with a fried egg in it), but the overall flavor was still pretty good. Just as I expected, the cheese in the middle of the egg wasn’t quite melted, but that cold portion only lasted one bite. Maybe this dish deserves a little less disgusting name than “prenatal”, I thought.
Granted, I know this isn’t exactly Entropic Kitchen material. I’m nowhere near as dangerous with my food experimentations as Andrew, Chris, and Derek are. I guess if there’s one thing I learned from my experience, it’s that you don’t have to be Emeril Lagasse to have fun with your food. Experimenting is good every once in a while, no matter what degree you go to.
Side note from Derek: I was quite relieved to find that Prenatal Chicken Parm was not in this family of recipes.
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