Inspired by the contents of the box: quarter some new potatoes and steam them until just cooked through. Toss warm with olive oil, mashed garlic, salt, chopped basil, and minced onion. Steam some green beans until crisp-tender, toss into the potatoes. Add toasted and coarsely ground almonds, black pepper, more chopped basil, more olive oil, and a splash of balsamico. Let stand 15 minutes or so, stirring occasionally. Just before serving mix in some grated parmesan. Serve over lettuce with cherry tomatoes on the side, drizzle with olive oil.
Friday, July 30, 2010
Thursday, July 29, 2010
Lots of zucchini to use up!
Grind some lamb with onion and garlic. Season well with salt, black pepper, cumin, and piment d'espelette. Cook for a few minutes. Stuff into hollowed out zucchini halves, top with feta cheese and tomato slices. Bake at 175C until the meat is cooked through and the zucchini is soft.
Serve with rice and mint-feta-yogurt sauce.
Posted by Greg Landrum at 7:31:00 AM
Wednesday, July 28, 2010
To use the leftover chicken from Monday: caramelize some thinly sliced onions and chopped garlic with some olive oil. Stir in the boned and diced chicken and cook gently for a few minutes. Just before serving stir in coarsely chopped mint and some lemon juice.
We ate this with basmati rice, the leftover yogurt sauce, and sliced zucchini cooked with butter.
Posted by Greg Landrum at 7:27:00 AM
Tuesday, July 27, 2010
It's cool enough to cook again, so I had to take advantage of it.
Posted by Greg Landrum at 5:49:00 AM
Saturday, July 24, 2010
The ingredients in this weeks box were perfect for a ratatouille.
Thursday, July 22, 2010
Still too hot to cook!
- Potato salad: sliced potatoes that I steamed in the morning and then refrigerated all day tossed with mashed garlic, minced onion, parsley, chives, rapeseed oil, white balsamico, mustard (plenty of it), and a bit of vegetable bouillon
- Smoked pork salad: diced (1cm) smoked pork loin tossed a vinaigrette (lemon, garlic, peanut oil, honey), chives, and piment d'espelette
- Cold pasta tossed with a pesto rosso (dried tomatoes, basil, pine nuts, garlic, olive oil, parmesan, black pepper)
- A big green salad
Posted by Greg Landrum at 5:48:00 AM
Tuesday, July 20, 2010
When we got back from the mountains it was hot as hell in the flat, so there was no way I was going to do real cooking. Instead I did a tomato-bread salad (panzanella) with some leftover pagnol, tomatoes from the box, basil from the balcony, olive oil, garlic, onion, balsamico, and a bit of veggie bouillon. After letting this soak for 30 minutes we ate it over lettuce.
Friday, July 16, 2010
I'm hopelessly behind with the blog (again) so here's an attempt to catch up with at least some of the things I've made recently:
- chicken legs marinated in garlic, lime juice, fish sauce, sriracha, soy, and shallots, then broiled. I served the extra marinade as sauce (after boiling it, of course).
- A salad made from grated zucchini (salted for 30 minutes), chopped tomatoes, olive oil, white balsamico, and basil
- wurstsalat (the usual method)
- Japanese-inspired beef salad: thin steaks seasoned, seared in the grill pan, thinly sliced, and then marinated in soy, mirin, sake, and sesame oil
- thinly sliced peppers marinated in balsamico and olive oil
- potato salad (more than once, multiple kinds)
- salade nicoise
- Chard cannelloni: chard leaves cooked with olive oil, garlic, and piri-piri chilis, then chopped and mixed with finely diced smoked bacon (from Wallis) and parmesan. We rolled this up in lasagna noodles, topped with a bit more parmesan and ran it under the broiler for a couple minutes before serving drizzled with good olive oil
Thursday, July 15, 2010
Made a batch of energy bars for a backpacking trip. I used more or less the same proportions as last time but I did stronger spicing (2tsp ground ginger, more nutmeg, more black pepper) and, due to ingredient availability in the kitchen, I made a couple substitutions:
- 100g dried mango instead of the prunes
- 200g honey instead of 110g honey and 90g zuckerruben sirup
Wednesday, July 07, 2010
A couple of weeks ago I marked a recipe for gooseberry relish that looked like an interesting way to use the gooseberries from our balcony when they got ripe. Last night as the night. Since there weren't a ton of berries (our bush is small) I ended up doing a half recipe, which meant there was insufficient liquid to put the ginger and mustard seeds in a bag; I just dumped them in and then picked out the ginger slices before serving (the mustard seeds blended in well with the seeds from the berries themselves). I also didn't add any additional sugar other than what came in with the elderberry syrup. The resulting preparation maybe could have used brightening up with some lemon juice, but it was still quite good.
Posted by Greg Landrum at 5:32:00 AM