Another batch of no knead bread from the base recipe. This time cooked in the romertopf instead of the enameled pot. Another great success. This stuff is really good.
Saturday, January 30, 2010
A simple one for Friday night.
For the frikadellen: pork, minced red onion, salt, piment d'espelette.
For the pilaf: chopped onion, garlic, diced carrot, diced celery root, chicken bouillon, par boiled rice with wild rice.
As a vegetable side: chicory braised in a bit of olive oil
Thursday, January 28, 2010
I read the Bittman article about Jim Lahey's no-knead bread back when it came out and the idea has been kicking around in the back of my head ever since, but I never got around to actually making it until this week. We have no problem finding good bread, but a bit of DIY is always fun and wow is that a simple way to get good bread. Will probably be making this recipe (and variations) a regular thing. I followed the ratios from the new edition of Bittman but made a smaller quantity (3/4 recipe: 450g flour to 340g water).
To go with the bread (heh), I did some tomato-leek soup with: tomato puree, leeks, chopped canned tomatoes, diced dried tomatoes, bay leaf, and oregano. Instead of pureeing the soup I left it nicely chunky. Good stuff.
As vegetable sides: a beet salad (steamed beets tossed with balsamico, olive oil, salt, and white pepper) and sweet and sour red cabbage (sliced red cabbage cooked until crisp tender then tossed in the pan with raisins, pine nuts, wine vinegar, and a bit of tomato paste. The whole thing inspired, somehow, by a spinach recipe from La Cucina de Mama.)
Tuesday, January 26, 2010
We had a load of chicory in the fridge and a gratin seemed like a good idea...
Start by halving the chicory and cooking it cut-side down in some olive oil for a few minutes. Add chopped onion and garlic and let cook until the alliums are caramelized and the chicory is about soft. Meanwhile make a bechamel sauce flavored with fresh thyme and a bit of cayenne. Transfer the chicory and alliums to a baking dish, add some diced ham, pour over the bechamel, top with grated gruyere and a light sprinkling of breadcrumbs, and bake for about 20 minutes, until the top is brown and bubbly.
... it didn't just seem like a good idea; it was fantastic.
Posted by Greg Landrum at 8:44:00 PM
Saturday, January 23, 2010
We've had various discussions about ways to do asian food using the contents of the biokiste, particularly the winter biokiste, and never really come up with anything. Earlier in the week I saw a recipe for a beet-coconut milk soup that led to the following experiment.
Dice (1cm) a good sized beet and steam it until almost ready to eat. Meanwhile cut a chicken into saute pieces, remove the skin from those pieces, and brown them. Set the chicken aside and add some sliced leeks, lime leaves, garlic, lemongrass, and chili. Cook for a couple of minutes. Add coconut milk, lime juice, a bit of sugar, and fish sauce and bring to a simmer. Put the chicken pieces (minus the breasts) in a casserole, add the beets, pour over the sauce, cover, and bake at 175 for 20 minutes. Add the breast pieces and bake for another 15-20 minutes. Serve with rice.
This wasn't a great revelation, but it was quite good. The combination of the beets and the curry flavors did work together.
Wednesday, January 20, 2010
Another pureed vegetable soup, this time with onion, garlic, carrot, potato, celery root, and lots of parsnips. I served it topped with a tarragon-garlic oil. The parsnip flavor came through really nicely and matched well with the tarragon.
Why haven't I always been making lots of soups?
Posted by Greg Landrum at 5:13:00 AM
Monday, January 18, 2010
Horseradish risotto was something I had and really enjoyed at St. Georg (though I was skeptical when I saw it on the menu). This was the first try at making it myself. I looked around for a bit and found a recipe that sounded reasonable in the Le Menu archive and started from there. It's simple: make a standard risotto (vegetables: onion, garlic, brunoise carrots; white wine; a bit of veggie bouillon; water) and, just before serving, stir in cream, grated horseradish to taste, and salt to taste.
Posted by Greg Landrum at 5:32:00 AM
Friday, January 15, 2010
A really simple one to use the sauerkraut from the biokiste: saute some onion, lardons, and diced carrot in rapeseed oil; add the sauerkraut (ours comes with cararaway, juniper berry, bay leaf, and coriander already added) and some white wine and cook a few minutes; add a couple bratwursts, cover and simmer until the sausage is almost done; add a couple pieces of cooked ham and some steamed potatoes and cook until these are warmed through.
Posted by Greg Landrum at 5:28:00 AM
Tuesday, January 12, 2010
The idea and meatball recipe came from Wiener, the contents from what was in the veggie box.
For the soup I used: carrot, parsnip, celery root, potato, napa cabbage (all diced to about the size of chickpeas); chickpeas; sliced leek; chopped onion; bay leaf; cloves; beef bouillon. The meatballs were: mixed beef and pork, soaked bread, parsley, garlic, marjoram, salt, black pepper.
The soup was great, but I wasn't particularly impressed with the meatballs: the garlic was harsh tasting and became dominant.
Posted by Greg Landrum at 5:40:00 AM
Saturday, January 09, 2010
Driven by the contents of the biokiste and the nice looking ham we got on sale.
I coated the ham with a glaze made from apricot jam, chipotle sauce, and bourbon before baking it.
For the gratin we layered the thinly sliced potatoes and celery root with a sauce made from light cream, garlic, pepper, salt, and mild paprika. This we topped with gruyere and then baked.
Of course there was a green salad as well.
Posted by Greg Landrum at 5:51:00 AM
Thursday, January 07, 2010
Tuesday, January 05, 2010
Monday, January 04, 2010
The idea of a slightly sour lentil soup came from a dish we at had the Restaurant St Georg and was further reinforced by memories of soups from Romania.
Posted by Greg Landrum at 6:22:00 AM
Sunday, January 03, 2010
After getting back from vacation Andrea was craving rice; this went well with my desire for something Spanish. I did two dishes from La Cucina de Mama: baked rice and chicken with fino sherry. Aside from adding a bit of extra onion to the rice, I followed both recipes pretty much exactly and they both turned out well.
Posted by Greg Landrum at 4:01:00 PM
Friday, January 01, 2010
The fact that we went to this restaurant twice during our week in Ernen is probably all I need to say... definitely two smiley faces.