A somewhat random idea to use up some leftover bread and the last of the radicchio from the box.
Cut some stale bread into 2cm dice. Toss the cubes with stock (I had turkey stock), chopped radicchio, a can of tomatoes (chopped), a thinly sliced leek, fresh thyme, fresh parsley, salt, and pepper. Transfer to an olive-oiled baking dish, top with mozzarella cheese, cover with foil, and bake at 175 for 30 minutes. Uncover and bake for another 30 minutes or until the top is nicely brown and bubbly.
To go with this quite nice dish I cooked diced acorn squash in butter (covered) until it was tender, then served that with white pepper and raclette spices. This was like a savory buttery dessert. :-)
Tuesday, December 15, 2009
A somewhat random idea to use up some leftover bread and the last of the radicchio from the box.
Monday, December 14, 2009
This week's box had the first kale (grünkohl) of the year. woo hoo!
Posted by Greg Landrum at 5:55:00 AM
Sunday, December 13, 2009
We had a couple heads of radicchio in the fridge that needed to be used. The obvious thing to do was risotto, but that wouldn't have made a big enough dent, so I used up a whole head by baking it with olive oil (method from Hazan).
To counter (or at least compliment) the bitterness of the raddicchio, I gently cooked some white beans in their own liquid along with a clove and a bay leaf. These I served with a drizzle of olive oil.
We also had some ebly (cooked plain) and a big green salad.
Monday, December 07, 2009
We had a smaller group this year so the preparations somehow seemed easier (which doesn't make much sense at all).
This year's spread:
- roasted turkey
- stuffing (bread, leeks, mushrooms, carrots, celery, thyme, celery, sage, roasted-chicken stock)
- mashed potatoes
- sweet potatoes (cooked in their own liquid in the pan, a la Cooks Illustrated).
- green beans (roasted a la Cooks Illustrated then topped with shaved almonds to reheat)
- green salad (nüssli, cranberries, walnuts)
- chopped salad (raddicchio, spitzkohl, carrots, minced onion, cress)
- pumpkin soup with chestnuts
- a chocolate and pecan cake brought by guests
- the usual spiced almonds
- a few varieties of olives
- beets: baked in foil then peeled, diced, and tossed with chopped walnut, rosemary, rapeseed oil, balsamico, salt, and white pepper.
- salami and möstbrockli.
Posted by Greg Landrum at 6:25:00 AM
Sunday, December 06, 2009
A simple one in the midst of the preparations for this year's belated thanksgiving celebration: put sauerkraut (pre-spiced from the biokiste) in an oiled baking dish. Top with chicken leg quarters, season the chicken with salt, pepper, and raclette spices. Bake at 180C until the chicken is done.
Hard to get much simpler than that. :-)
Thursday, December 03, 2009
Two recipes from this month's Le Menu that I followed without too much variation. Combined with a green salad this was a nice meal.
Posted by Greg Landrum at 6:18:00 AM
Tuesday, December 01, 2009
Another recipe from Wiener. I stuck to the recipe. For vegetables I used 200g celery root, 200g beet, and 100g carrot. One change to try next time: mix the sauce with the millet and vegetables first, then transfer to the gratin dish and top with the cheese.
As an accompaniment I dressed some sauerkraut (from the market, not from the biokiste) with leftover lemogrette from Sunday.
Monday, November 30, 2009
A simple one after a day of walking in the mountains: I did a chopped salad with spitzkohl, grated carrot, long green pepper, and minced onion dressed with lemogrette (lemon-juice vinaigrette) with ground coriander and garlic paste. For the fish: cut monkfish fillets into medallions, season them with salt, pepper, and piment d'espelette, pan roast the medallions, serve on top of the salad drizzled with bit of the lemogrette.
We enjoyed this with some good bread.
Posted by Greg Landrum at 5:56:00 AM
Sunday, November 29, 2009
Baked beans and pork inspired by an old Bittman recipe in the NYT.
Aside from dramatically reducing amount of pork (500g instead of 3lbs), I didn't mess around with the recipe too much.
With vegetable soup as a starter and a big green salad, this was a meal. A very good meal. :-)
Posted by Greg Landrum at 5:45:00 AM
Saturday, November 28, 2009
Another soup idea from Wiener, mixed vegetable soup: celery root, carrot, potato, leek, and onion. Everything diced, sweated for a bit in butter, and then cooked in chicken bouillon for about 20 minutes. At the end I coarsely pureed the soup since we prefer that texture. Finished with salt, and white and black pepper. Nice and heavy on the vegetables.
To fill out the meal we had leftovers of the ham and knödel (freshly made from leftover batter) from Wednesday. And the required green salad.
Posted by Greg Landrum at 5:38:00 PM
Thursday, November 26, 2009
Posted by Greg Landrum at 10:10:00 AM
Wednesday, November 25, 2009
We got the first sauerkraut of the season in last week's biokiste. Yay sauerkraut!
Posted by Greg Landrum at 10:06:00 AM
Tuesday, November 24, 2009
The prime motivator here was to have rösti. The pork chop was an improv to fit this.
The rösti was the absolutely simple version: grated Agria potatoes (well wrung out, of course) cooked with some salt in clarified butter. Sooooo good.
The chopped salad: combine chopped spitzkohl (no idea what this cabbage variety is called in English) and radicchio with grated carrot and minced onion. Dress with a combination of ketchup, mayo, mustard, rapeseed oil, white balsamico, sugar, salt, and pepper. Let stand 10-15 minutes after dressing it.
The pork chops: season the chops with salt, black pepper, ground cumin, and piment d'esplette. Pan roast them in a cast iron skillet. Serve on top of the chopped salad.
Posted by Greg Landrum at 6:25:00 AM
Monday, November 23, 2009
After another week of travel I again wanted simplicity and vegetables, this improv fit the bill.
Peel a butternut squash and cut it into 1-2cm chunks, toss with some salt and olive oil and then bake at 190C until they are lightly caramelized and ready to eat.
Meanwhile cook diced onion, long green pepper, and yellow carrot together with chopped garlic and some piri piri chilis in olive oil until the carrot softens a bit. Add a can of tomatoes, a pinch of saffron and freshly ground fennel seed and allspice, and some black pepper. Simmer until the tomatoes break down and the carrots are softened, then pick out the chilis and coarsely puree with the stick blender.
To serve: Make a pile of brown rice, add a layer of grated alp cheese, add a layer of sauce, top with the squash.
Saturday, November 14, 2009
For the soup: combine in the pressure cooker one cup picked-over and rinsed yellow split peas, 5 cups water, 2 chopped carrots (one yellow and one orange), 1 chopped onion, 2 crushed garlic cloves, half a chicken bouillon cube, and a good pinch of herbs de provence. Seal up, and cook for 12 minutes after it starts to hiss. Open the pressure cooker, puree the soup, add some sliced wienerli and another pinch of herbs de provence, and simmer for a few minutes before serving.
The napa and couscous gratin is a recipe from Wiener, and it's a really good one... no big surprise there.
Posted by Greg Landrum at 6:32:00 AM
Friday, November 13, 2009
After four days at a course, I was craving vegetables. That's an easy one to satisfy, particularly on Thursdays.
Heat some olive oil in a pan with a couple piri-piri peppers. Add a couple mostly crushed cloves of garlic, diced onion, and diced carrot and cook a couple minutes. Add some chopped cauliflower and salt and cook, stirring very occasionally so that cauliflower takes on some color, until the cauliflower is ready to eat. Stir in some whole wheat penne, adjust seasonings, and serve topped with grated cheese and chopped parsley.
Together with a big green salad, this was just what I was looking for.
Sunday, November 08, 2009
When in doubt about what to do with the big head of escarole in the fridge... go for beans and greens.
Posted by Greg Landrum at 7:44:00 PM
The soup: pumpkin, carrots, onion, potato, ginger, butter, curry powder.
The veal: brown cubed veal well, set aside; cook minced onion, a couple halved garlic cloves, ginger cut into discs until aromatic; sprinkle over some flour and cook a couple minutes longer; add water and make sure to get the brown bits off the bottom of the pan; add back the veal along with half a vanilla bean and a couple sprigs of thyme; simmer until the veal is tender. Finish the sauce with a bit of tomato paste to add body.
The knödel I made from a recipe in Wiener, but I got the consistency of the dough badly wrong, so they fell apart while cooking. Very sad stuff; I'll have to try again soon.
Posted by Greg Landrum at 7:12:00 AM
Saturday, November 07, 2009
After the less than 100% successful rösti on Tuesday, I needed to do one correctly. This was my standard potato version: grate the potatoes, wring them out well, cook in peanut oil until nicely crispy, season while cooking. Verrrrry nice.
As a protein course I cooked some nice little lambchops unadorned in the grill pan. We ate them with a vinaigrette made from balsamico, olive oil, rosemary, and garlic.
Of course we had a green salad as well.
Posted by Greg Landrum at 7:08:00 AM
Friday, November 06, 2009
For the chicken: rub chicken leg quarters with olive oil, season them well with salt, pepper, raclette spices, and piment d'esplette. Bake at 180C until the chicken is done and the skin is crispy.
The cabbage: Cook some sliced leek in olive oil, add thinly sliced savoy cabbage and salt. Wilt the cabbage for a few minutes, add white wine, caraway, and crushed juniper berries. Braise until the cabbage is tender.
The carrots: cut carrots into chunks, saute in butter until they shrivel a bit and take on some color, add cream and salt. Simmer until the cream is mostly absorbed. Season with white pepper and serve.
The cabbage would have been better with some stock instead of wine; savoy doesn't need the acidity.
Posted by Greg Landrum at 6:59:00 AM
Thursday, November 05, 2009
First fondue of the year!
We picked the cheese mixture up at the local cheese shop and combined the cheese (330g) with 100ml white wine, one clove of garlic, 1/2Tbs potato starch, nutmeg, and 1 shot kirsch. We ate it with baguette, a green salad, and a pot of peppermint tea.
mmm, good stuff
Posted by Greg Landrum at 9:58:00 PM
Wednesday, November 04, 2009
Tuesday, November 03, 2009
Another adapted Wiener recipe: Wilt some cleaned and stemmed spinach in the microwave; drain and chop it. Meanwhile saute minced garlic in olive oil until it takes on a bit of color, add equal proportions of cream and milk and bring to a gentle simmer. Add some grated cheese (I used a reasonably sharp raw-milk alp cheese) and stir to integrate it. Add the spinach and heat through. Just before serving stir in chopped basil and parsley, grate in some nutmeg, and adjust salt. Serve over tagliatelle.
The cheese and cream here really bring out the flavor of the spinach and make for a very nice dish.
Sunday, November 01, 2009
Two more dishes from Wiener: a salad with beets, apples, and walnuts and celery-root schnitzel with herb-yogurt sauce.
The salad, a version of Autumn in a bowl: steam some small beets, peel them, halve them, cut them into slices. Peel an apple with good acidity, quarter it, core it, cut into slices. Coarsely chop some walnuts. Combine the beets, apple, and walnuts with a dressing made from minced garlic, parsley, sharp mustard, crushed caraway, brown sugar, salt, black pepper, balsamico, lemon juice, and olive oil. Let everything marinate for a while.
The celery root: Make a sauce from yogurt, sour cream, chopped herbs (parsley, thyme, basil), salt, pepper, and lemon juice. Let stand. Peel a celery root and cook in boiling water until about tender. Slice into 1/2cm thick slices. Bread with flour-egg-breadcrumbs, then cook the slices in olive oil. Serve with the yogurt sauce. The trick here is to make sure the celery cooks long enough to get almost creamy.
We also had a big green salad.
Saturday, October 31, 2009
A dish to make productive use of the piece of beef I used to make broth.
Cook some diced onion with chopped garlic in rape-seed oil over medium high heat until the onion starts to soften. Add diced potato and cook until the potatoes are about done. Add diced leftover beef and let it heat through. Serve with ketchup and chipotle hot sauce.
mmmmmm, comfort food.
Thursday, October 29, 2009
There are a few recipes in Wiener for beef broth with various egg-based additions, and they all sound good. One has to start somewhere, so I did the version with crepes (Flädli here).
For the broth: 500g beef (siedfleisch), one leek, one carrot, one onion (with peel), half a celery root, a bit of cabbage, one bay leaf, a few peppercorns, 1.5l water. Bring to a gentle simmer and let cook, uncovered, 2 hours. Strain, let cool overnight, remove the fat layer, strain through cheesecloth, reheat and adjust salt.
For the crepes: 2 eggs, 250ml milk, 100g flour, 1/2 package chives (cut into 1/2 cm lengths), a big pinch of salt. Cook the crepes with clarified butter and then let them cool.
To serve: put some very finely diced (brunoise) carrot and pfaelzer in the bowls, heat the bowls, roll the crepes and slice them crosswise into threads (chiffonade), finally add the broth.
We ate this quite good soup with some roasted cauliflower and escarole with creme fraiche.
Posted by Greg Landrum at 6:51:00 AM
Wednesday, October 28, 2009
Inspired by a recipe in Wiener and the leftover lentils in the fridge.
Nothing remotely fancy here: I heated up the leftover lentils, added some finely diced salami, and served the resulting mixture over pasta. Nice stuff.
As a side I did an escarole recipe from AFK: cook pieces of escarole in salted water until they're tender, drain well, combine with salt, butter, and creme fraiche and then serve.
A good argument for cookbooks: I'm not sure if I ever would have come to the idea of combining lentils with pasta.
Posted by Greg Landrum at 6:34:00 AM
Monday, October 26, 2009
Almost let Zwielbelkuchen season slip by without make one... but not quite.
Posted by Greg Landrum at 9:44:00 PM
Sunday, October 25, 2009
Yesterday was an active one in the kitchen.
Pumpkin soup: sweat some onion, carrot, and garlic for a bit in butter. Add diced pumpkin, salt, and water to cover. Simmer until the pumpkin is done then puree. Add nutmeg and white pepper and taste for salt. Serve topped with chives and a bit of raclette spice.
Lentils: Cook a sliced leek in olive oil with some diced carrot until the leek lightly caramelizes. Add green lentils, a bay leaf, some herbs de provence, a bouquet garni with parsley, thyme, and rosemary, a splash of white wine, and water to cover. Cover and simmer until the lentils are tender. Serve topped with olive oil.
Slow-baked pork roast with a sage-apple sauce: Brown a nice pork loin roast well on all sides in clarified butter in the cast iron skillet. Wipe out the excess fat, season the roast well, add some good apple juice and a couple of sage leaves to the skillet, and let reduce for a couple of minutes. Insert a thermometer, transfer the skillet to an 80C oven, and cook until the internal temp is 65C. Leave the pork roast on a plate in the oven. Add more juice to the pan drippings (after fishing out the sage leaves) and reduce by about half, mount the sauce with butter, and adjust salt. Slice the pork and serve topped with the sauce.
Posted by Greg Landrum at 6:58:00 AM
A clear choice for using the big head of escarole from last week's biokiste.
I started by making some soisson beans in the pressure cooker: the washed beans went in with chopped onion and garlic, a couple bay leaves, and sufficient water. These cooked for 30 minutes, then I opened the pressure cooker and added some chicken bouillon.
For the greens: cook chopped onion, garlic, and diced carrot in olive oil until the carrots start to soften. Tear escarole into pieces and add to the pan. Cook until the escarole is ready to eat. Top with beans, some of the bean liquid, piment d'esplette, and some roasted almonds.
To go with this I did a quick spanish-influenced chicken dish: Brown a couple of chicken thighs and legs well, season, and set aside. Add slivered garlic and some chopped onion to the pan, cook until the onion browns a bit. Deglaze the pan with sherry; let the sherry boil for a minute, then add back the chicken, cover, and let simmer until the chicken is ready to eat.
Of course we also had a big green salad.
Posted by Greg Landrum at 6:49:00 AM
Friday, October 23, 2009
We still have some pumpkin tortellini in the freezer so when I didn't feel like doing much in the way of cooking and the cupboard was bare, we were still set. :-)
To serve with the tortellini I did a quick tomato sauce by sweating some onions and garlic in olive oil for a bit, adding canned tomatoes and simmering for 10 minutes. After pureeing with the stick blender this was ready to serve.
To go with it we had a big green salad.
Thursday, October 22, 2009
Simple weeknight dish: sweat some chopped onion and garlic together in some neutral oil; add diced long green pepper and cook for a couple minutes; add spinach (torn into pieces), a good pinch of salt, and some fresh thyme. Cook until the spinach is ready to eat. Stir in some good cottage cheese.
Serve with crepes and sliced ham. oh, and a big green salad.
Posted by Greg Landrum at 6:42:00 AM
Tuesday, October 20, 2009
ah, the winter vegetables are coming...
Slice a couple of raw bratwurst 1cm thick; brown the pieces on both sides. Add sliced leek and diced carrot to the pan and cook a couple of minutes. Add thinly (but not very thinly) sliced red cabbage, a diced apple, caraway seeds, some salt, fresh thyme, and a grind of pepper. Cover and cook, stirring occasionally, until the cabbage is ready to eat. Quite simple, quite good.
We ate this with the usual green salad.
Posted by Greg Landrum at 6:38:00 AM
Sunday, October 18, 2009
For this I started from a Bittman recipe for black beans with orange.
First I simmered some cubed (4-5cm) pork shoulder and bacon with cloves, bay leaves, and peppercorns until the pork was just about tender. I fished out the meat and set it aside. The liquid, along with orange zest, some fresh cloves, and bay leaf, became the cooking liquid for the pre-soaked black beans. To finish I browned the pork a bit, cooked onion, garlic, carrot, and long-green pepper in neutral oil, added beans, OJ, and some of the bean liquid.
We ate this with parboiled rice and a big green salad.
mmm, pork and beans. :-)
Posted by Greg Landrum at 6:35:00 AM
Thursday, October 15, 2009
This was our second visit and once again it gets two very big smiley faces.
The only minor disappointment was that game didn't play a bigger role on the menu (only there in the amuse bouche), but what was on the menu was so good that we weren't too sad. :-)
Wednesday, October 14, 2009
A random idea spurred by the limes in the fridge and a bag of coconut in the pantry.
Season some sliced (1cm) pork; squeeze over lime juice and let stand 15 minutes. Mix grated coconut with some hot paprika; "bread" the pork using the flour->egg->coconut technique; ;et stand on a rack for 10 minutes or so then saute at medium heat (don't burn the coconut).
I also served steamed potato wedges with herb-quark (parsley, chervil, salt, pepper, quark) and green beans sauteed in butter. Good stuff, very good stuff.
Oh, and the green salad.
Tuesday, October 13, 2009
To complement the soup I did another take on pasta with vegetables: cook finely diced onion and carrot with some chopped garlic in a bit of butter for a few minutes; add some chopped broccoli (including stems); cover and cook for about 10 minutes; add light cream, strips of air-dried ham, rosemary, and oregano; cook another 5 minutes or so, until the broccoli is ready to eat. Serve over buttered spaghetti.
Together with a nussli salad, this was a very nice meal.
Posted by Greg Landrum at 6:11:00 AM
Monday, October 12, 2009
A simple one to help get through the veggies: Combine cauliflower, carrot, kohlrabi, and onion (all cut into pieces) in a pot. Add enough water to cover, some chicken bouillon, and herbs de provence. Cover and simmer until the vegetables are just soft enough to mash with a potato masher. Mash them, then puree with a stick blender. Add milk, heat gently, serve with curry powder on the side.
Sunday, October 11, 2009
Well, something like bi bim bap at least...
Marinate some sliced beef (1/2 cm slices) with ginger, soy sauce, and garlic. Kill some thinly sliced red onion with salt, mirin, and white wine vinegar. Do a quick pickle from julienned carrot and kohrabi with salt, mirin, and white wine vinegar. Cook some spinach in a pan, drain it, chop it very coarsely, then put back in the pan, toss with soy sauce and some sesame oil and keep warm. Make a pot of short-grain rice. In a separate pot put a thin layer of oil (peanut+sesame), put over medium-high heat, pack in the cooked rice, and let cook covered for 10 minutes to form a crust. For the last five minutes add an egg (in a ring-mold so that it doesn't contaminate Andrea's portion!) to the top. Meanwhile cook the beef in a grill pan. Serve the rice topped with sliced kimchi, the onions and pickles, beef, and spinach. Drizzle with sesame oil and some soy sauce.
This could have had a better crust on the rice, but it was still very very good.
Saturday, October 10, 2009
Very much a cuisine de kuhlschrank dish: slice some bratwurst and brown the slices nicely, set aside; add a bit of neutral oil to the pan and cook diced onion, thickly sliced leek, and diced long green pepper until the pepper is soft and then set the veggies aside; add a bit more oil to the pan and then brown some spaetzle; add the sausage, vegetables, some steamed broccoli, and some sliced oven-dried tomatoes; heat through and then serve.
I should have done something with the broccoli other than just steaming it, but this was otherwise pretty good.
We also had a big green salad.
Posted by Greg Landrum at 5:58:00 AM
Wednesday, October 07, 2009
At the market this week I picked up a truffle salami from Piemont that is amazingly good. This dish was an improv to use some of that.
Start by cooking some small diced carrot and long green peppers in olive oil. When the peppers are starting to soften add diced salami, thick slices of oven-dried tomatoes, and some of the leeks cooked with the tomatoes. Stir gently together and leave on the heat long enough for the tomatoes and salami to warm through. Serve on top of whole wheat penne.
As sides we had spinach cooked with diced smoked pork loin and spaghetti squash steamed, "spaghettied", and tossed with butter.
Oh, and a green salad.
What a meal.
Posted by Greg Landrum at 6:31:00 AM
Monday, October 05, 2009
It's been too long since I did anything South Indian...
Last night I did two dishes from Dakshin: Pepper Sambar and Green Bean Poriyal. Aside from the green beans, this didn't do so much to work through the masses of vegetables in the fridge, but it was awfully good. :-)
Sunday, October 04, 2009
A couple of additional things from yesterday:
- I oven-dried the plum tomatoes from this week's biokiste by cutting them in half, putting them in a baking dish with olive oil, sprinkling with salt and thick leek slices, and baking at 125C until the tomatoes had shriveled.
- I started a batch of kimchi based on a recipe in Quick Pickles using the giant head of napa cabbage from the biokiste. The first step (salting the cabbage) is taking longer than the 2-3 hours suggested in the recipe (at 15 hours now and there's still a ways to go), but that's no tragedy.
Posted by Greg Landrum at 7:17:00 AM
A recipe from this month's Le Menu that just sounded fantastic.
Combine 5dl apple juice with 1Tbs corn starch, 80g sugar, one egg, and one egg yolk. Bring to just under the boil then remove from the heat. Stir in 6 sheets softened gelatine and the juice of half a lemon. Strain into another bowl. Let cool for a bit, stirring occasionally, and then put in the fridge until it starts to set up. Whip 2dl of cream and gently stir that in along with a egg white that's been whipped to peaks. Strain into a serving bowl and put in the fridge to set up.
Caramelize 100g of sugar; dissolve this in 1dl apple juice; cook thickly-sliced apples in this until they are serving-soft; reduce the liquid to a syrup.
Serve the pudding topped with apples and drizzled with the caramel syrup.
I didn't leave the pudding base in the fridge long enough, so the egg whites and cream separated out and we ended up with a layered pudding; still very tasty but not as attractive. Or maybe it was supposed to be this way since it's supposed to be allowed to set up in individual serving bowls? The non-lightened base was quite good, it's worth thinking about trying a more standard pudding without the "lighteners" though.
Friday afternoon I made a pot of chicken stock, this put it to good use.
Bring the stock to a simmer with some brown rice, a couple stripped corn cobs (idea from Ruhlman), and herbs de Provence. After an hour or so take out the cobs and add sliced leeks, some greens (batavia with the leaves cut into pieces), and the corn (this wasn't the most tender corn, so it needed a while in the pot). After 30 minutes or so add grated kohlrabi and carrot. Let cook another 10 or so minutes, add a splash of white wine, then serve.
Together with some good bread and a green salad, this made for a nice dinner.
Posted by Greg Landrum at 7:01:00 AM
This was planned for dinner, but Andrea pointed out that it would mean quite an early dinner since it's getting dark so soon. So burgers on the grill for lunch!
I did my usual minimalist burgers: beef and salt, but this time I melted a bit of cheddar over the burgers at the end. To go with them I grilled a long green pepper and some red onion and toasted the buns on the grill. We ate these with salad and pickles (including garden pickles).
Saturday, October 03, 2009
Inspired by the corn in the biokiste along with memories of an appetizer we had at Zur Säge.
Soak some dried morels in chicken stock. Halve or quarter the softened mushrooms. Combine the (strained) soaking liquid with some more chicken stock and reduce it strongly.
Cut the kernels from a cob of corn and cook them for a few minutes in butter, until they are about ready to eat. Reserve. Add a bit more butter to the pan and cook some thinly sliced leek and very finely diced carrot until the leek softens. Sprinkle over a bit of flour and cook another minute or so. Stir in some white wine and let it reduce substantially. Stir in the corn, morels, and reduced stock along with a bit of light cream (halbrahm). Let this simmer very gently over low heat.
In a separate pan brown some chicken breast (cut into bite-size chunks) in clarified butter. Season well during the browning. As the chicken finishes transfer it to the corn-morel mixture. Deglaze the browning pan with some more white wine, reduce that to a very small amount, and add to the main pan. Taste for salt and add a bit more cream if needed. Serve with good bread.
This turned out really nicely.
As a vegetable side: cook spinach with a bit of olive oil, remove from the pan and chop. Add diced long green pepper to the pan and cook until it softens a bit. Add back the spinach and taste for salt.
We also had a green salad (the first nussli of the year).
Posted by Greg Landrum at 6:28:00 AM
Thursday, October 01, 2009
Inspired by this week's "Weeknight Kitchen", but adapted to help use up the ton of vegetables we have in the fridge.
Dice (2-3cm) and roast some pumpkin (not clear the type, we got a piece in the biokiste) with some olive oil at 200C until it softens. Meanwhile brown some diced smoked pork loin quickly in some olive oil and set aside. In the same pan cook diced onion, carrot, green pepper, and chopped garlic with some piri piris and salt until the vegetables start to soften. Add some batavia (lettuce) that's been ripped into pieces along with a couple sprigs of thyme, a sprig of oregano, and a splash of white wine and cook until the lettuce is ready to eat. Add the pork and pumpkin along with some orecchiete (not too much, the point is the vegetables!). Serve topped with fresh parsley and grated parmesan.
Good stuff and very helpful with the using up the veggies thing. :-)
Posted by Greg Landrum at 6:54:00 AM
Tuesday, September 29, 2009
Ah comfort food: saute garlic in olive oil until it starts to brown, add diced onion and cook until it softens. Add soisson beans, cloves, sweet paprika, bay leaf, a pinch each of cinnamon and ginger, and chicken bouillon. Simmer a while. Add a couple Jura bergwursts (from Coop) and simmer. A couple minutes before serving add a couple slices of smoked pork loin. Serve over brown rice with parsley and hot sauce.
We also did a green salad.
Posted by Greg Landrum at 6:22:00 AM
Monday, September 21, 2009
Happy that it's once again pear season, the pasta with ground beef and pears recipe seemed like a good way to celebrate. I've made this twice before now and each time left out the optional curry paste component. This time I tried adding a teaspoon of green curry paste to the mix for the last couple minutes of cooking before adding the liquid. It works quite nicely.
Saturday, September 19, 2009
When flipping through La Cucina de Mama I found an interesting recipe for chicken braised in a mixture of white wine and white grape juice. Two hours later I found white grape juice available as a seasonal specialty at the Coop. The message couldn't have been clearer.
Cut a small chicken into serving pieces (third the breasts and halve the thighs). Saute in olive oil until nicely browned. Add a slivered onion and cook until the onion softens. Add 100ml white grape juice and 150ml white wine along with a couple Tbs chopped cilantro and a big pinch of salt. Cover and simmer for 45 minutes. Serve topped with more chopped 'tro.
We ate this with leftover rice and beans from Wednesday and some baguette.
As a vegetable side I made a salad using Schnibbelbohnen: rinse the beans and then boil them until tender. Drain and rinse with cold water. Combine with diced cooked potato and a dressing made from minced onion, white balsamico, rapeseed oil, prepared mustard, and cream (halbrahm). Salt to taste.
Excellent, excellent food.
Driven by the fact that I found some nice-looking bell peppers on sale at Coop.
I used the "Italian Garden Pickles" recipe from Quick Pickles, using a bit less sugar than it called for; thyme, rosemary, oregano, and tarragon as the fresh herbs; bell pepper, onion, and cucumber as the vegetables.
Now it's time to wait.
[Update: 28 Sept: verrrry nice]
Posted by Greg Landrum at 6:56:00 AM
Thursday, September 17, 2009
Not exactly sure where the idea came from, but I somehow ended up in the mood for beans and rice. Luckily we had some dried cannellini beans in the house.
Cook soaked white beans in the minimum amount of water possible (just to cover) with smoked bacon (cut into lardons), onion, bay leaf, rosemary, parsley, and a clove until the beans are tender. Add salt to taste.
For the rice I used the baked rice recipe from La Cucina de Mama.
Together with a green salad this was some very good food. The clove in the beans is a really nice touch.
Posted by Greg Landrum at 7:12:00 AM
Wednesday, September 16, 2009
Monday, September 14, 2009
Inspiration from a cooking show I caught a bit of while we were in Romania.
Posted by Greg Landrum at 12:34:00 PM
Wednesday, September 02, 2009
On their last visit, Andrea's parents brought us a can of beef (long story). Using it to make a hash seemed to be the obvious thing.
Dice some potatoes small (5mm or so) and cook them for 5 or so minutes with the minimal amount of oil to keep them from sticking. Add diced onion and minced garlic and cook until the onions are soft. Add diced canned beef and a diced long green pepper. Just before serving add a bit of the "broth" from the beef to moisten things.
We ate this, which was actually quite nice, with a green salad.
Ok, I can't help myself... It was quite a relief to be able to prepare something like this that's a bit odd and memory-associated for Andrea without making a complete hash out of it. :-)
Posted by Greg Landrum at 12:31:00 PM
Tuesday, September 01, 2009
A simple one to use more tortillas: marinate some geschnetzelted pork with garlic, lemon juice, olive oil, parsley, salt, black pepper, and a bit of cayenne for a couple hours. Saute in olive oil and finish with a bit of dry vermouth. Serve with tortillas, a sauce made with sour cream and vermouth (cuisine de kuhlschrank strikes again), and rice.
Posted by Greg Landrum at 12:30:00 PM
Monday, August 31, 2009
Found some decent-looking plantains at the Coop, so we did a batch of fried plantains with the requisite chipotle salsa. To go along with this I did some quesadillas (cheese, tomato, onion, served with sour cream and the salsa).
Simple and good.
Sunday, August 30, 2009
A recipe from this month's Le Menu.
Posted by Greg Landrum at 8:17:00 AM
Saturday, August 29, 2009
Thursday, August 27, 2009
Tuesday, August 25, 2009
Andrea's parents were visiting, but I'm not sure what that had to do with my choice of dishes. :-)
Posted by Greg Landrum at 9:49:00 PM
Another day where it was too hot to really cook.
- Gazpacho: tomatoes (canned), water, minced onion, minced garlic, long-green pepper, olive oil, salt, piment d'esplette, served with a bit of sherry vinegar
- Wurst salat
- White bean salad: white beans, ketchup, chipotle tabasco, white balsamico
- Cottage cheese with chives and parsley
- Smoked cheese
Posted by Greg Landrum at 5:12:00 AM
Sunday, August 23, 2009
Posted by Greg Landrum at 5:11:00 AM
Saturday, August 22, 2009
Thursday, August 13, 2009
Wednesday, August 12, 2009
Monday, August 10, 2009
At some point in the last couple of weeks I developed a craving for the Bittman recipe for chicken stir fried with ketchup (from 2004, I should dig the link out). Sunday I satisfied that craving.
Sunday, August 09, 2009
The weather was cool and gray and we had to pass on the mountains, so comfort food was in order.
Cook black eyed peas with garlic, onion, and bay leaf. When they're about done add a saucisson vaudoise and some salt. Simmer until the beans and sausage are done, then serve.
As a vegetable side I cooked diced chard stem with some orange zest, olive oil, and a goodly amount of beef stock. I cooked it uncovered so the stock could reduce.
We also had brown rice and a big green salad.
Really good food for a cool evening.
Lunch actually involved some cooking:
Thinly slice a couple potatoes (on the ceramic slicer), layer into a pan with some melted butter. Season well and cook one side until it's crisp, then flip and cook the other side until it's close to crisp. Pour over some scrambled eggs, cover, and let cook until the eggs are set.
Served with chipotle tabasco, this was a great lunch.
Friday, August 07, 2009
An assortment of salads for a hot day:
- Sausage salad: cook a garlic sausage (from Tessin) in the grill pan. In the meantime mince an onion and mix it with a good quantity of prepared mustard, salt, a dash or two of hot sauce, and rapeseed oil. When the sausage is five or so minutes from being done, toss a long green pepper (quartered lengthwise) into the grill pan to soften a bit. Dice the pepper, slice the sausage, and toss them both with the dressing. Stir in some chopped parsley just before serving.
- Beets: Dice a couple beets, steam them until crisp-tender, then toss with white balsamico, rapeseed oil, salt, pepper, finely chopped rosemary, and chives.
- Chard with cottage cheese: cook chopped chard leaves with salt, onion, and garlic in a bit of olive oil until they are ready to eat. Let cool a bit and then stir in some cottage cheese.
Posted by Greg Landrum at 5:29:00 AM
Wednesday, August 05, 2009
Cuisine de Kuhlschrank indeed:
Posted by Greg Landrum at 9:32:00 PM
Tuesday, August 04, 2009
There were green beans, there were sausages (Landjägers), this is what happened.
Cook some minced garlic in a bit of olive oil with diced onion and thinly sliced sausage. After a few minutes add cumin seeds and almonds. After another five or so minutes add some steamed green beans and salt. Cook until the beans take on a bit of color.
We ate this very nice dish with some bratkartoffeln and a big green salad.
Posted by Greg Landrum at 6:50:00 AM
Sunday, August 02, 2009
A bit of grilling on a nice, but hot Saturday evening:
- Grill bread (the usual recipe; I stuck to it this time except for giving it more time to rise than normal)
- Red and yellow peppers, blackened on the grill, peeled, cut into strips, then tossed with olive oil and salt
- Pork and lemongrass patties, BittmanWorld recipe.
- Ground lamb with rosemary, cooked on skewers
- Ground beef with allspice and lemon zest, done as skewers
- Ground beef with cumin, coriander, and paprika (both sweet and hot), done as patties with an almond in the middle.
- Potato salad
- Green salad
Friday, July 31, 2009
Inspired by a meatloaf recipe in this month's Le Menu.
Posted by Greg Landrum at 8:02:00 AM
Thursday, July 30, 2009
I found some interesting buckwheat pasta at the Coop which provided the motivation for this dish.
Posted by Greg Landrum at 7:58:00 AM
Wednesday, July 29, 2009
A simple summer vegetable dish:
Posted by Greg Landrum at 7:55:00 AM
Saturday, July 25, 2009
Another random thing to accompany the bread soup/salad from Thursday.
Friday, July 24, 2009
This came about because I couldn't decide if I should make bread soup with tomatoes or bread salad with tomatoes. So I ended up with too much liquid for the one and not enough for the other. Ah well, we served it in a soup bowl and tossed pieces of lettuce in the bowl as we were eating. It was soup/salad. :-)
Posted by Greg Landrum at 5:12:00 AM
Thursday, July 23, 2009
Inspired by a Bittman post and column: the idea is to make a fritatta with a high vegetable to egg ratio.
No problem: cook a finely chopped red onion with a couple cloves of minced garlic in olive oil. Add a grated carrot and a big pinch of salt and cook a while. Add two grated medium-sized zucchinis, some black mustard seeds, chopped dill, more salt, and some nutmeg. Cook until the zucchini is about ready to eat. Stir in four beaten eggs and cook until the eggs are just set. Serve with grated Sbrinz.
Probably would have been better if I'd salted the grated zucchini and let it drain for a bit; still quite nice.
We ate this with a big green salad and some bratkartoffeln.
Posted by Greg Landrum at 9:39:00 PM
Tuesday, July 21, 2009
Andrea requested Southeast Asian for her birthday dinner, so that's what I did.
After browning some skinned chicken leg quarters in butter I did the usual caramel + fish sauce + lime sauce and then braised the chicken in that along with some chunks of lemon grass. Just before serving I strained the sauce and added a bit of fresh lime.
We ate this with sticky rice.
As a side I steamed some green beans and then quickly stir fried them with chili-bean sauce, soy sauce, and black vinegar. The beans were good but didn't really match with the chicken in terms of flavors.
Monday, July 20, 2009
A bit of a random one:
Lightly brown geschnetzelted pork in rapeseed oil, season and set aside.
Cook diced onion and carrot in the oil with some minced garlic. When the carrots soften add some flour and cook another minute or so. Add vermouth, water, chopped tarragon, and prepared mustard and mix well. Add back the pork and cook 5-10 minutes. Add a bit of cayenne and adjust seasoning.
We ate this with oven-roasted potatoes and the usual green salad.
Posted by Greg Landrum at 8:22:00 AM
Sunday, July 19, 2009
This could have gone in a lot of different directions, Spanish is what I chose.
For the chicken: season chicken breast chunks with salt. Coat with sesame seeds. Cook over medium heat in some rapeseed oil (careful not to burn the seeds!). Serve hot on the spicy tomato-saffron sauce.
For the spicy tomato-saffron sauce:
Cook some chopped garlic and small-diced bacon in olive oil until the garlic just starts to color. Add whole cumin seeds and cook another minute or so. Add dry sherry, canned tomatoes + juice, a pinch of saffron, sweet and hot paprika, and black pepper. simmer until the tomatoes start to break down. Puree with a stick blender.
For the rice: Cook basmati rice in copious salted boiling water for about 10 minutes. Drain. Put the pan back over medium-high heat and add olive oil. When the oil is hot, dump the rice back in the pot, top with some canned tomatoes, cover, and let cook a few minutes until it sizzles. Reduce the heat and let cook another 5 minutes. Turn off the heat and let stand until ready to serve.
As a vegetable side I cook sliced zucchini with tarragon and butter.
This was some really nice food.
Posted by Greg Landrum at 8:15:00 AM
Saturday, July 18, 2009
We're reaching the end of cherry season (it's just sour cherries now) and we needed to get some in jars for the rest of the year.
Friday, July 17, 2009
It's been hot, so we've been eating a lot of salad.
Posted by Greg Landrum at 5:31:00 AM
Tuesday, July 14, 2009
The cod: cut a fillet into serving-size pieces, season, cook over medium-high heat in clarified butter.
- Potato salad: sliced potatoes, pickles, chives, and a dressing of garlic paste, mayo, whole-grain mustard, white balsamico, rapeseed oil, and Maggi.
- Green beans: halved and steamed until crisp-tender. Cooked in a pan with browned lardons, their rendered fat, a bit of additional olive oil, and some red-wine vinegar until ready to eat.
- Penne with pesto: the pesto was basil, pine nuts, minced garlic, olive oil, diced sun-dried tomatoes, and parmesan
- A green salad with carrots and tomatoes
Posted by Greg Landrum at 6:09:00 AM
Monday, July 13, 2009
As usual, after a weekend in the mountains the priority was something relatively easy.
For the rösti: grated potatoes (wrung out), grated onion, minced garlic. Seasoned and cooked with clarified butter.
For the spinach: Cook lardons with diced onion, chopped garlic, and a couple piri-piri peppers in olive oil until the bacon starts to brown. Add spinach and cook until the spinach is about done. Season and add a handful of raisins and splash of cider vinegar. Cook another couple of minutes.
With this we also had a green salad.
Saturday, July 11, 2009
Just a note: to go with the leftover baked rice we used some colorful tomatoes (a big yellow one, some purple cherry tomatoes, and a orange pear tomato) from this week's biokiste to make an insalata caprese of sorts: tomatoes, fresh mozzarella, basil, and olive oil.
Posted by Greg Landrum at 5:33:00 AM
Friday, July 10, 2009
Cook some basmati rice until it's just short of done. Season it reasonably then put in a olive-oiled pan. Saute some diced onion and carrot in a bit of olive oil. Add ground beef and salt and let the beef start to brown. Add diced zucchini, oregano, dry vermouth, a couple dashes of Maggi (or soy sauce) and a good amount of prepared mustard. Simmer a bit then adjust seasoning. Top the rice with the meat and vegetable mixture. Top with grated gruyere. Bake at 200C for 10-15 minutes, until the cheese is brown and bubbly.
Serve with the requisite green salad.
Posted by Greg Landrum at 6:33:00 PM
Thursday, July 09, 2009
Inspired by a Bittman idea. I wanted to use sausage from the good Italian butcher, but he was unfortunately out. Damn! I ended up using standard bratwurst.
Poke a couple sausages all over with a fork. Roast in a pan over medium heat until nicely browned. Remove the sausage and add a bit of olive oil to supplement the rendered fat. Add thinly sliced fennel, salt, and orange peel. Slice the sausage and add back to the pan. Cover and cook over medium heat, stirring every once in a while, until the fennel is soft and nicely caramelized. Serve over pasta and top with grated parmesan.
Really good stuff.
To go along with the pasta I cut up a head of cauliflower and roasted it in the oven with a bit of rapeseed oil and salt.
Wednesday, July 08, 2009
The goal was to use biokiste potatoes:
Cut new potatoes into chunks and toss them with some peanut oil. Roast at 210C until about halfway done. Add chopped garlic, diced onion, and whole cumin seeds. Roast another 5 minutes. Add finely diced ham and sliced piquillo peppers. Roast until the potatoes are done. Season with salt and pepper and serve.
To go with the very nice potatoes I cooked some zucchini in olive oil. The green salad was missing (out of lettuce!), but we did grated carrots with a bit of arugula and tomatoes.
Tuesday, July 07, 2009
Last night I did a batch of crepes based on the basic proportions in FStoS : 1 1/4c flour (should have been buckwheat, but we didn't find that), 1/2c milk, 1c water, 2 eggs. On the table as fillings we had arugula, chopped basil, tomato sauce (from the pizza), cottage cheese, and diced ham.
Posted by Greg Landrum at 6:10:00 AM
Monday, July 06, 2009
After a long day in the mountains, dinner needed to be quick and easy. Macaroni and cheese seemed like a good choice.
Cook some elbow macaroni until almost done. Drain it, put back in the pan over medium heat and add a splash each of dry vermouth and light cream along with some grated cheese (alp cheese for us) and minced garlic. Stir until the cheese melts. Stir in some chopped ham and a couple of pinches of piment d'esplette and let warm through. Serve topped with diced fresh tomatoes and a good grind of black pepper.
The cheese didn't behave as nicely as I would have hoped (probably should have made the cheese sauce first), but the dish itself was quite good.
Posted by Greg Landrum at 6:05:00 AM
Saturday, July 04, 2009
Using some pizza dough from the Coop and a quick tomato sauce (tomatoes, garlic, olive oil, salt) we did a number of small pizzas:
- mozzarella, basil
- mozzarella, arugula, onion
- mozzarella, basil, tomato, onion
- tomato, argula
Thursday, July 02, 2009
First gazpacho of the year: tomatoes, onion, garlic, and long green peppers pureed together. Small diced zucchini and long green pepper added at the end to provide texture. Served with olive oil and balsamico.
We also did another round of wraps; this time with spicy ground beef (cooked with garlic, onion, cumin, coriander, hot paprika, black pepper, and salt), cucumber-mint raita, and lettuce.
Inevitably, there was a green salad.
Tuesday, June 30, 2009
After two nights of burritos we still had tortillas left to eat; since yesterday was warm, I rejected the idea of enchiladas (besides, those are much better with corn tortillas). The next thought was to do wraps; that was a good one.
To fill the wraps we had:
- turkey cubes, seasoned and browned
- cucumber-mint raita : yogurt, grated cucumber, garlic paste, chopped mint leaves, salt
- feta cheese
- vegetables: lettuce, carrots, and corn
Sunday, June 28, 2009
I have no idea how long it's been since I did burritos. Yesterday the craving hit and we were able to find some reasonable looking (and not extortionately priced) flour tortillas.
Posted by Greg Landrum at 5:26:00 AM
Saturday, June 27, 2009
A simple one: I made a tomato sauce by gently cooking some minced garlic in butter until it was golden then adding tomato puree and simmering for 15-20 minutes; I finished with cream and salt. For the pasta, I lightly browned some gnocchi in a pan and then add strips of ham, chopped basil, and chopped chives. Served topped with the sauce, this was quite good.
Posted by Greg Landrum at 5:15:00 AM
Friday, June 26, 2009
Start by cutting some new potatoes into chunks and boiling them until almost done. Meanwhile cook some diced bacon, minced garlic, and diced onion in olive oil with a couple piri-piri chilis. When the potatoes are ready, add them to the pan along with some diced long-green pepper and some salt and pepper. Brown the potatoes lightly and serve with a salad.
Posted by Greg Landrum at 5:19:00 AM
Thursday, June 25, 2009
We had a nice rib steak in the fridge that wanted to be eaten. As usual, I kept it simple: Season the steak with salt and pepper and brown it well on both sides. Toss the pan in a 200C oven for 10-15 minutes until the steak is done. While the steak is resting, deglaze the pan with a splash of red wine and some veal essence. Reduce this substantially, stir in a bit of mustard and serve over the sliced steak.
As vegetable sides we had steamed broccoli (also nice with the sauce) and caramelized fennel. Of course there was a green salad involved too.
Really good food.
We had a piece of Taleggio from the weekend (it didn't really work on sandwiches and wasn't that big of a hit on the cheese plate) that it would have been a shame to toss out. This was an improv to use it up.
Cut some broccoli into florets and steam it until it is crisp-tender. Set aside. Cook some short pasta (whole wheat spirals for us) until just underdone and drain it well. Put back in the pan, add diced Taleggio, some minced garlic, chopped walnuts, chopped basil, and the broccoli. Mix over medium heat until the cheese has all melted; serve topped with grated sbrinz.
The combination of broccoli, walnuts, and Taleggio was quite a good one.
Posted by Greg Landrum at 5:39:00 AM
Monday, June 22, 2009
We had a couple of cream puffs (for want of a better word) leftover from Saturday night that were just screaming to be used with the wild strawberries we had gathered during our hike. I didn't do anything fancy: whip some cream with sugar, cut the cream puffs in half, fill one side with berries, top with cream, top with berries, top with the other half, spread berries around.
As an appetizer I did a farinata with onions (cook some thinly sliced onions in the pan until they take on some color, then ladle the batter over them).
Posted by Greg Landrum at 5:27:00 AM
Sunday, June 21, 2009
We had a couple friends over for snacks yesterday evening. Mostly the food centered around a cheese platter (a bunch of different Swiss cheeses, dried fruit, walnuts, crackers, etc.) but I did do a bit of kitchen work:
- Spiced almonds: the usual with cumin and salt
- Farinata: I've finally got the proportions right here, combine 320g chickpea flour, 500ml water, 1tsp salt and mix well; press through a fine sieve; stir in a couple Tbs olive oil; let stand an hour or so before preparation
- Pate a Choux: Ever since Ruhlman posted about this I've been wanting to make a batch. With the magic ratio it turns out to be easy. Back in the pre-food log days I once made gougeres for a dinner party from a different recipe. Those were a pain in the ass, these were not. Now I just need to figure out what to call the resulting puffs... "cream puff" sounds like something that should be sweet.
Posted by Greg Landrum at 6:53:00 AM
Saturday, June 20, 2009
A strategy for using up the half baguette we had leftover from Tuesday night (I kept the baguette in a plastic bag with a moist paper towel so that it didn't turn into a rock).
Posted by Greg Landrum at 6:17:00 AM
Friday, June 19, 2009
Since it was too hot for real cooking we did a big salad: greens, shredded carrot, cherry tomatoes, lightly steamed cauliflower, gruyere, and some cold cuts (roast pork and ochsenmaul). As dressing I made a basil-chive vinaigrette. This combined with some good bread made for a very nice meal.
Posted by Greg Landrum at 6:14:00 AM
Thursday, June 18, 2009
Wednesday, June 17, 2009
Andrea's parents were visiting and the weather was good, so I fired up the grill. Nothing fancy this time: a few varieties of sausage and some speck. As an experiment (remembering the smoked bologna recipe from Thrill of the Grill), I also grilled a piece of fleischkäse: I started it on the cooler part of the grill until both sides had the chance to take a bit of color and it puffed a bit, then moved it to a medium-hot part to finish the coloring before serving. Good stuff.
To go with the grilled things we had bread, potato salad, and a green salad.
An inspiration for preserving some of the fantastic sweet cherries we have:
Tuesday, June 16, 2009
A simple one to use the peas (snow-pea like) from the biokiste.
Cut some pork tenderloin into 2cm chunks. Season these and then brown them in clarified butter; set aside. Add some good chicken stock to the pan, deglaze, and reduce to a syrup; pour over the pork. Add some butter to the pan and cook some minced garlic and onion for a couple of minutes. Add the peas, salt, and pepper and mix well. Cover and let cook a few minutes, until the peas are almost crisp-tender. Add back the pork and its liquid and cook another minute or so.
This was a very nice combination of flavors.
Of course we also had a big green salad.
Saturday, June 13, 2009
An improv selected to use up the broccoli from last week's biokiste.
Posted by Greg Landrum at 6:08:00 AM
Thursday, June 11, 2009
I was feeling a bit lazy, so we did a big mixed salad instead of real cooking: roasted chicken from the store, soisson beans, steamed beets, steamed fennel, red and yellow bell pepper, and lettuce. As a dressing I did a vinaigrette with dill, olive oil, cider vinegar, garlic, and a bit of melasse for sweetness. We also had a nice loaf of bread on the side.
Posted by Greg Landrum at 6:05:00 AM
Wednesday, June 10, 2009
The protein course was leftover meatloaf. To go with it I did some steamed beets and a whole-wheat pasta with a simple cheese sauce: melt some butter in a pan, add some flour and cook a couple of minutes. Whisk in some rich chicken stock. Stir in minced dried tomato and grated gruyere. After the cheese melts grind in some black pepper and add raclette spices. Taste for seasoning before stirring in the pasta.
Simple and very, very nice.
Posted by Greg Landrum at 8:07:00 PM
Tuesday, June 09, 2009
This one was the result of a nice piece of veal loin that we found half price and the zucchini in this week's biokiste. It somehow seems early for zucchini, but I guess it's not.
Posted by Greg Landrum at 6:19:00 AM
Monday, June 08, 2009
Nothing particularly fancy here: ground beef and Kalbsbrät (2:1), minced onion and garlic, finely diced carrot, salt, and pepper. Mixed well, formed into a loaf, topped with a glaze made from tomato paste, ketchup, cayenne, and bourbon. Baked at 175C until the internal temperature was 75C.
To accompany I made oven potatoes (using the fantastic spring potatoes from the biokiste) and a cabbage salad (shredded cabbage tossed with salt and left to sit for an hour or so, then rinsed, squeezed out, and tossed with white wine vinegar and rapeseed oil).
Of course we had a green salad as well.
Very good food.
Posted by Greg Landrum at 5:28:00 AM
Sunday, June 07, 2009
Satisfying a craving for dumplings...
The filling: ground pork, finely chopped cabbage, minced garlic, minced ginger, soy sauce. We wrapped this in wonton skins to form various different shapes and then cooked the dumplings in a bamboo steamer. We ate them with two dipping sauces: soy sauce, black vinegar, ginger juice; dark soy sauce, mashed garlic, chili oil, xiao xing wine.
The stir fry was chopped broccoli stems cooked with Szechuan chili-bean paste and some hoisin. Served over rice, of course.
The second dipping sauce suffered from the fact that the dark soy we have just isn't that great, but otherwise this was really good food. The dumplings are so easy that we really ought to do them more often.
Thursday, June 04, 2009
There was chicken stock in the fridge and I had a craving for something spicy; this is what happened.
Brown some diced pork shoulder in peanut oil with salt. Add chopped garlic and diced onion and carrot. Cook until the carrot starts to soften. Deglaze with red wine and let that reduce most of the way. Add ground cumin, coriander, and both sweet and hot paprika and cook for a couple more minutes. Add chicken stock and a bit of tomato paste and simmer. Ten minutes before serving add some corn and kidney beans. Adjust salt by adding soy sauce.
To go along with the soup I also made a pan of cornbread; it was a very nice pairing.
Posted by Greg Landrum at 5:01:00 AM
Tuesday, June 02, 2009
The usual cuisine de kuhlschrank: a quasi-random menu based on what was in the fridge.
- Broccoli florets cooked with a bit of butter and then mashed with browned butter and salt. Inspired by a JPFF recipe.
- Rice pilaf: onions, carrots, diced bacon, crushed tomato, rice
- White asparagus: prepped and cooked on Saturday. To finish it I cut the spears in half lengthwise and put them cut-side down in a pan with olive oil until they took on a bit of color.
- The requisite big green salad.
Posted by Greg Landrum at 5:29:00 AM
Monday, June 01, 2009
Sunday, May 31, 2009
Last time I did farinata I found a problem in the BittmanWorld recipe. This time I avoided that problem by starting with 1:1 chickpea flour:water. The weights were 160g flour, 240g water. This ended up being texturally right, but now there's too much salt in the recipe... ah well. That's easy to fix.
Posted by Greg Landrum at 5:39:00 PM
After a while without a real cooking day, yesterday somehow turned into one.
Lunch was sauteed gnocchi with garlic and dried chilis
Dinner was from the grill: grill bread (from Let the Flames Begin. As an experiment I skipped the olive oil in the dough. Probably it's better to leave the olive oil in), grilled long green peppers and spring onions (grilled and then chopped and tossed with olive oil and a tiny bit of cider vinegar), and steak (salted, peppered, and grilled). We also had a big green salad.
Our favorite fruit stand at the market had strawberries, so we needed to eat some of those as well. To go with them I picked up some rhubarb; from there it was just a matter of decided what to do. I was tempted to do a pie, but decided in the end that it was too much work, plus pies are somehow stressful. Andrea suggested shortcakes, but we just had those and I was worried we didn't have enough flour. Another thought was to repeat the gotterspeise recipe from Le Menu that was so good last year, but that would have required another trip to the store for zwieback. Finally I went with a hybrid. I made a modified version of the rhubarb compote from the gotterspeise recipe (500g rhubarb, 100g sugar, juice of one and half limes) and a batch of vanilla sauce from Bittman (2c milk, 4 egg yolks, 1/2c sugar, 1 vanilla bean). To serve I layered sliced strawberries, rhubarb, and the creme anglaise in glasses. Really nice combination of flavors.
Along the way I also did a batch of chicken stock and prepared (though we didn't eat yet) a bunch of white asparagus, probably the last of the season.
Friday, May 29, 2009
After Monday night's strawberries I had a powerful craving for strawberry shortcake. The strawberries were local (well, Swiss at least) and macerated with raw sugar (Jacutinga). For the biscuits I took the suggestion from Bittman and made a half recipe of his buttermilk/yogurt biscuits with a Tbs of sugar added. I used 1/2 fat quark instead of yogurt.
The results were very good.
I always forget how easy biscuits are, which is dumb: they provide a lot of reward for minimal effort.
Thursday, May 28, 2009
Wednesday, May 27, 2009
Tuesday, May 26, 2009
Yesterday was much too hot for real cooking, so I did a couple salads:
- Diced beets (steamed, then cooled) tossed with chives, dill, mint, salt, white pepper, rapeseed oil, and sour cherry vinegar.
- Wurstsalat : Cervelat, gruyere, yogurt, mayo, mustard, chives, minced shallot, salt, pepper, a dash of hot sauce, a dash of Maggi.
Posted by Greg Landrum at 7:06:00 AM
Monday, May 25, 2009
After getting back into town and discovering high heat and humidity, the priorities were quick and minimal cooking. So I made the last of the frozen tortellini and served them on a room-temperature sauce made by combining tomato puree, olive oil, salt, minced shallot, and fresh herbs (basil, mint, parsley) in the food processor.
Too bad I forgot to get bread at the store, the sauce would have been quite nice for sopping up. :-)
With this we had a big green salad.
Posted by Greg Landrum at 6:48:00 AM
Saturday, May 16, 2009
Take 5 worked quite well, but we both preferred the spicing from take 4. This is a "doubled" batch (so half the original recipe) that we took with us for a trip to Liguria. I made some changes based on ingredient availability:
Update: 25 May 2009: These held up really well on the trip and were definitely a success. The one refinement would be to spice them a bit more heavily, otherwise this recipe is a keeper.
Friday, May 15, 2009
Quickie improv to use some pork from the freezer.
Posted by Greg Landrum at 6:04:00 AM
Tuesday, May 12, 2009
This was driven by a desire to have something with a sauce we could soak up with bread. Then I saw peppers on sale in the Coop. The rest was easy.
Cook some chopped garlic in olive oil until aromatic. Add some thinly sliced bell peppers (a mixture of red, orange, yellow, and green). Cook until the pepper starts to soften. Add a Tbs or so of flour and cook a couple minutes longer. Add white wine, some veggie bouillon, chopped thyme, rosemary, and sage. Cook a few minutes, then transfer to an olive-oiled baking dish. In the meantime, heat a bit more oil in a heavy pan and brown some seasoned, thick, bone-in pork chops well on both sides. Transfer to the dish with the peppers. Deglaze the pan with a bit more white wine, transfer to the dish, toss in the oven at 180C until the pork is done, 20-30 minutes. Serve topped with chives and with crusty bread on the side.
We also did a fennel salad with shaved fennel tossed with salt, wrung out, and then mixed with a dressing made from reduced OJ, olive oil, mustard, and black pepper.
Really nice food.
Posted by Greg Landrum at 9:49:00 PM
Sunday, May 10, 2009
I had a craving for fish this weekend and flounder filets were the only thing Coop had that looked halfway reasonable. I kept it very simple: season the fish with a bit of salt, season some semolina with cayenne, dredge the fish through the semolina, saute in a mixture of butter and olive oil. Serve topped with a bit of sauce made from butter and lemon juice and a sprinkling of parsley.
Posted by Greg Landrum at 9:51:00 PM
The last batch turned out really well, so this experiment was tuning and trying to increase the nutritional value a bit.
The last batch was quite successful, so we picked up some more rhubarb at the market on Saturday. This morning I converted that into jam. The quantities were 1100g rhubarb, 800g gelierzucker, 60g minced ginger, and the juice and zest from one lemon.
There have been a couple Bittman things about savory flatbreads, or farinata. These have been kicking around in the back brain for a bit but couldn't be realized until we had some chickpea flour in the house. This finally happened yesterday.
I started simple: chickpea flour, water, salt, olive oil. Unfortunately I started from the recipe in BittmanWorld, which contains a typo: it calls for 1 3/4 cup water for the 1 cup chickpea flour. This can't possibly be right, it needs to be closer to 1:1, perhaps even more flour than water. Luckily the error was clear before I started cooking so I was able to recover with more flour. Next time I'll weigh stuff out and get better proportions. NOTE: in the farinata link above the proportions are 1:1. The problem is in BittmanWorld.
The other component on the plate was asparagus, cooked like last week and then wrapped with a bit of cooked ham and served with salt and butter. Very nice.
Posted by Greg Landrum at 6:37:00 AM
Saturday, May 09, 2009
Thursday, May 07, 2009
Last night I did a weekday version of twice-cooked pork. Instead of going all out and using pork belly (which is very good) I used a piece of a roast. After boiling for 10-12 minutes I let this cool a bit, thinly sliced it, and then did the rest according to the Dunlop recipe (though we still don't have any sweet bean paste). The result was quite good.
Wednesday, May 06, 2009
Basic recipe from Le Menu, but I used fresh ginger instead of candied.
Straightforward gratin to use up a bunch of kohlrabi sitting in the fridge. The idea for the kohlrabi/cinnamon combination is from Le Menu, the rest is basically improv.
Posted by Greg Landrum at 7:08:00 AM
Not overly different from the last timbale dessert. This time I skipped the cherry juice in the quark and topped the whole thing with a bit of rhubarb-ginger jam. This way was even better than the pure-cherry version. One might even be able to leave the cherries out.
Sunday, May 03, 2009
After careful analysis and much thought while eating some Cliff Bars we brought with us from our last visit to the US, I had an inspiration for improving my attempts at energy bars, which were to this point acceptable, but not really appealing. The idea is to start from a panforte recipe and use sugar/honey that's been taken to the firm ball stage.
- 100g dried fruit (apricots and prunes), chopped fine
- 150g nuts (slivered almonds, chopped pecans)
- 80g whole-grain flakes (oats, millet, spelt, etc.)
- 15g flax seeds
- 15g sesame seeds
- 85g sugar
- 115g honey
- 30g butter
- 1 1/2 tsp cinnamon
- 2 tsp cocoa
- 1/2 tsp ground ginger
- 1/4 tsp nutmeg
- good pinch salt
- good grind black pepper
This time with the local asparagus (from Neudorf), I made a conscious effort to do a simple preparation along traditional lines so that I could try to understand the appeal. So I peeled the stalks very well, removed the bottom 4cm, and then cooked them in water with salt, sugar, and butter. Of course I didn't stand the stalks up in the pot, which is undoubtedly a major foul. Once the asparagus was tender, I removed it to a plate covered with a folded napkin and served it with a dish of melted butter and the pork with vinaigrette. I think I get it now... this was nice stuff; it's not going to replace green asparagus in my affections, but I at least can appreciate the white variety more.
Posted by Greg Landrum at 6:10:00 AM
Saturday, May 02, 2009
First a note: with last night's meal we had some of the lentils and beets leftover from Thursday as a room-temperature salad. To serve them this way I moved closer to the original recipe and made a mustard vinaigrette (grainy mustard, sour-cherry vinegar, olive oil) for the lentils. This added a nice note to the whole flavor combination.
Posted by Greg Landrum at 6:39:00 AM
Friday, May 01, 2009
Posted by Greg Landrum at 6:46:00 AM
Tuesday, April 28, 2009
I was in the mood for something with a bit of bite to it:
Posted by Greg Landrum at 7:04:00 AM
Tuesday, April 21, 2009
No idea what to call this improv.
Posted by Greg Landrum at 5:20:00 AM
Monday, April 20, 2009
After Saturday's cream sauce excesses, we were in the mood for vegetables. Fortunately that was no problem at all.
Posted by Greg Landrum at 5:14:00 AM
Sunday, April 19, 2009
Inspired by a jar of sour cherries found in the back of the pantry.
Whip 250g quark (halb-fett) with a splash of armagnac, some dark sugar, and some of the liquid from the cherries. Whip in two leaves of gelatin (softened in cold water for 5 minutes and then melted in the microwave).
Line the bottoms of four small ramekins with cherries, top with the quark. Cover with plastic wrap and let sit in the fridge for a few hours.
Place the ramekins in hot water for a couple minutes to loosen them and then invert onto plates.