Aside: I'm just going to quietly ignore the multi-month silence and try to get back into keeping this up-to-date again.
Over the weekend I adapted a recipe from food52 where fennel is braised in light cream and then tossed in the oven to take on some color (nice stuff, by the way). This left me with a couple cups of light cream with distinct, but not overwhelming, fennel taste, an ingredient that had to be used for something. What I came up is a macaroni-and-cheese variation:
Make a bechamel with 2Tbs butter, 3Tbs flour, and 2 cups of the light cream. Season with salt, white pepper, nutmeg, and a bit of cayenne. Stir in a mixture of grated gruyere and vacherin fribourgeois. Cook some pasta (I used shells) that is still a minute of cooking away from being al dente and put it in a baking dish. Pour over the cheese sauce and then toss the whole thing under the broiler for 5 minutes or so, until the top has taken on some color.
This is extremely rich, but really, really good.
Wednesday, November 09, 2011
Aside: I'm just going to quietly ignore the multi-month silence and try to get back into keeping this up-to-date again.
Sunday, September 04, 2011
A lunch designed to use up some of the large quantity of potatoes we have left:
Steam some sliced potatoes. While they're cooking combine finely chopped onion with vegetable bouillon, cider vinegar, peanut oil, and sliced wienerli. When the potatoes are done, stir them in with black pepper and piment d'espelette. Steam some green beans. When they are done, stir them in to the salad. Add salt if needed and serve.
Posted by Greg Landrum at 7:08:00 AM
We're leaving today for a backpacking trip, so yesterday I did some prep work:
Saturday, September 03, 2011
After getting back from a work trip there was a bunch of fennel that needed to be used up; this was the response.
Posted by Greg Landrum at 6:58:00 AM
Wednesday, August 24, 2011
More simple stuff for the hot weather:
- A cold soup from peeled tomatoes, zucchini, onion, garlic, bread, tabasco, olive oil, Maggi (the tomatoes were lacking umami), salt, and pepper
- Orrecchiette tossed with steamed broccoli, olive oil, parmesan, basil, chopped pistachios, and black pepper
Tuesday, August 23, 2011
It's too hot for warm food, so I did salads.
- Shredded carrots, olive oil, white balsamico, freshly ground cumin, piment d'espelette, salt, white pepper
- Siedfleisch, thinly sliced red onion, horseradish, cider vinegar (let the onions marinate a bit in the horseradish and vinegar first)
- Cottage cheese with chopped dill, parsley, and chives
- Fresh corn cut off the cob and steamed, then combined with diced red pepper, minced onion, pasted garlic, lime juice, sour cream, and chipotle salsa.
- A green salad
Posted by Greg Landrum at 4:59:00 AM
Monday, August 22, 2011
I won't call this one gazpacho...
Thursday, August 18, 2011
I don't think I can get tired of gazpacho. This one had fresh tomatoes (peeled, of course), cucumber, onion, garlic, olive oil, basil, parsley, salt, pepper, water, and sherry vinegar.
Wednesday, August 17, 2011
A variation on a Ligurian dish driven by the contents of the cupboards.
Tuesday, August 16, 2011
A no-brainer meal for using up vegetables: onion, garlic, eggplant, zucchini, yellow squash, tomato, smoked ham, olive oil, salt, pepper, and fennel seeds.
Posted by Greg Landrum at 6:21:00 AM
Saturday, August 13, 2011
To go with the leftover Ensalada Rusa I made some frikadellen:
Posted by Greg Landrum at 5:52:00 AM
Thursday, August 11, 2011
I needed to come back to the Ensalada Rusa recipe from Wiener since we had a lot of potatoes and it was so good last time.
Posted by Greg Landrum at 5:45:00 AM
Sunday, August 07, 2011
Not sure where the idea came from, but once it appeared it definitely grabbed hold and wouldn't let go. :-)
Posted by Greg Landrum at 7:07:00 AM
Saturday, August 06, 2011
It was impossible to resist doing a succotash given the contents of the fridge.
Posted by Greg Landrum at 6:48:00 AM
Friday, August 05, 2011
We had plenty of basil and some almost-overripe tomatoes in the biokiste this week... this was one of the obvious things to do with that.
Thursday, August 04, 2011
We had some leftovers from Tuesday's lovely Indian food, but not enough for a full meal, so I came up with something.
Wednesday, August 03, 2011
I was wondering out loud what to do with the mint in last week's biokiste when Andrea piped up with two suggestions: lamb, and some kind of raita. That got the ideas flowing, and here's what I ended up doing:
- Lamb paratha (from BittmanWorld)
- Saag paneer with tofu in place of the cheese (from BittmanWorld)
- Mint raita : yogurt, salt, chopped peppermint
Tuesday, August 02, 2011
Some things we've eaten lately that I haven't gotten around to recording;
- Mezze night with hummus, baba ghanouj, and tabbouleh
- Chicken salad with skordalia made with a roasted chicken from the Coop. Recipe from Bittman, and it's a good one.
- Pasta with a raw tomato/anchovy sauce. Idea from the JP "More Fast Food My Way" videos.
- Roasted peppers diced and tossed with finely diced alp cheese, fresh herbs, lemon juice, and olive oil
- Steamed corn on the cob; we don't get enough corn on the cob...
Posted by Greg Landrum at 6:39:00 AM
Sunday, July 24, 2011
I'm going through a difficult phase with the the chard from the biokiste, so I dug around a bit to find something new to do with it. The recipe I found, in the Le Menu archive, was for a tart with chard, gorgonzola (the recipe called for "couronzola", which I guess is just a Swiss variant of this), and creme fraiche. Sounds pretty good!
Saturday, July 23, 2011
We still had some lamb that needed to be finished and this seemed like a good way.
Posted by Greg Landrum at 5:36:00 AM
Thursday, July 21, 2011
Andrea wanted Asian, so that's what we did.
Wednesday, July 20, 2011
I did the usual (Jamie Oliver) recipe for the sauce. Oranges are crap at this time of year, so to serve it I used a mixture of grated lemon zest, rosemary, parsley, and a bit of crushed garlic.
Posted by Greg Landrum at 4:40:00 AM
Monday, July 18, 2011
I'm not 100% sure where the idea came from, but there it was: tomatoes filled with lentils.
This was a random thing inspired by the frozen leg of lamb in the freezer.
- Basmati rice cooked with tomato and saffron
- leftover lentils
- An arugula, cherry tomato, avocado salad.
Posted by Greg Landrum at 5:03:00 AM
Sunday, July 17, 2011
We were pretty tired from the day's hiking, and had grabbed a panini while waiting for our transfer in Luzern, so it was a simple dinner: salad and lentils.
Friday, July 15, 2011
Inspired by from Food52, I did chicken under a brick. I left out the pickled peppers and just used rosemary.
Posted by Greg Landrum at 6:43:00 PM
Thursday, July 14, 2011
Plenty of salad eating again this week:
- Shrimp salad: broiled shrimp cut into small pieces then dressed with a mayo, sriracha, lime mixture
- more guacamole (as long as they keep having decent avocados at the store...)
- potato salad: potatoes, minced onion, mustard, olive oil, white balsamico
Posted by Greg Landrum at 6:46:00 PM
Wednesday, July 13, 2011
A random idea to use up the polenta that didn't get made into dumplings.
Posted by Greg Landrum at 6:53:00 PM
Monday, July 11, 2011
The polenta dumpling recipe came from this month's Le Menu. The original recipe called for it to be served on a bed of zucchini, but we had cauliflower instead, so I used that. :-) I did a bit of monkeying around with the seasonings of the dumplings but otherwise stuck more or less to the recipe.
Posted by Greg Landrum at 6:34:00 AM
Sunday, July 10, 2011
[Still shockingly behind]
- Fish steamed on lettuce: inspired by the old Bittman recipe. I used cod and steamed it on lettuce together with some frozen peas
- Ensalada rusa: recipe from Wiener. This is great stuff and I'll have to make it again and again.
- Beans and greans: white beans and bacon done in the pressure cooker with yellow carrots, garlic, onion, chicken bouillon, bay leaf, cloves, and piri piris. Some nice bitter lettuce cooked in for the last few minutes. Served with parsley, chives, and olive oil
- A big hash : dice some potatoes and pan-fry them until they start to get crispy. Toss in a 170C oven. Cook some ground beef with salt until about done and set aside. Sweat diced carrot, long red pepper, onion, and garlic. Add the beef and potatoes. Serve topped with chives, together with sour cream and ketchup.
- Guacamole: avacodo, mashed garlic, salt, lime, 'tro, chipotle
- Sauteed chard with killed onions. From Hesser. A repeat.
- Cooked lettuce: boiled in well-salted water, then drained, chopped, and tossed with butter and a bit of yogurt.
- "Catalan vegetable paella": from Hesser.
- Vegetables with pasta: fresh tomatoes (peeled and chopped), minced onion, minced garlic, green beans (steamed to crisp-tender), diced zucchini (salted for a bit), whole-grain penne. Tossed with olive oil and black pepper and topped with shaved Sbrinz.
Sunday, July 03, 2011
[Shockingly behind again...]
- Green beans steamed until crisp-tender then tossed with minced onion, white balsamico, olive oil, and sliced wienerli
- Mange tous steamed until crisp-tender then tossed with soy, sesame oil, shiso, and that japanese hot pepper shake stuff
- Beef sirloin seared, thinly sliced, and tossed with lime, soy, fish sauce, and sesame oil.
- Cold rice noodles with carrots, cucumber, cilantro, peanut butter, soy, fish sauce, and lime
- Shaved fennel with oranges, cress, and walnuts (from Hesser)
- Shaved fennel with lemon, salt, and olive oil. (all about what you leave out)
- Eggplant and pine nut puree (from Hesser)
- Finely diced eggplant, herbs (thyme, lemon tyme, lemon balm, parsley, chives), garlic, lemon, olive oil, salt
- Cucumber soup with yogurt (from Hesser)
- Malaga gazpacho (from Hesser)
Posted by Greg Landrum at 5:19:00 PM
Thursday, June 23, 2011
The priority was to come up with a use of zucchini, eggplant, and tomatoes to help clear the fridge for Thursday's new biokiste. That wasn't hard to do at all... :-)
Posted by Greg Landrum at 4:56:00 AM
Wednesday, June 22, 2011
To go along with the leftover dirty rice, I tried the recipe for wilted chard with pickled onions from Hesser. Any new chard recipe is welcome, and this one is definitely good enough to become a regular part of the repertoire... an added bonus: the vinegar used to kill the onions is great for salad dressings.
Posted by Greg Landrum at 4:51:00 AM
Monday, June 20, 2011
Whenever I see a falafel recipe I think: "mmmm, falafel... I should give that a try." but somehow never have. I'm not sure why, but this recipe from food52 pushed me over the activation barrier.
- Something like baba ganouj: eggplant roasted under the broiler, then peeled, chopped, and food-processed with garlic paste (allowed to cure with the salt for 10-15 minutes), tahini, and olive oil. I left the lemon juice and cumin out this time because the flavor and richness of the eggplant was great as is.
- Roasted bell peppers (yellow and red) tossed with salt and some of the olive oil used to cook the onions and potatoes for the tortilla last week (that's a remarkable ingredient to have around).
- A big pile of lettuce.
Sunday, June 19, 2011
We're really enjoying the strawberries... This was another experiment using a recipe from food52.
I'm not quite sure where the idea for dirty rice came from, but once it arrived there was no alternative...
Posted by Greg Landrum at 8:38:00 AM
Saturday, June 18, 2011
An improv gazpacho to celebrate (and start using) the tomatoes in the double box.
Friday, June 17, 2011
Wednesday, June 15, 2011
Monday, June 13, 2011
We can't get enough tapas, so we did some more yesterday: tortilla de Espana, fried chicken wings with salsa brava, a tomato salad (tomatoes, flageolets, minced onion, garlic paste, salt, pepper, sherry vinegar, olive oil, parsley), and a big green salad.
Posted by Greg Landrum at 8:55:00 AM
Sunday, June 12, 2011
Driven by the massive quantity of vegetables in this week's double box.
Saturday, June 11, 2011
We're getting tomatoes in the biokiste now... this week we got a double box, so there are a lot of tomatoes to use up.
Wednesday, June 08, 2011
Kind of a random idea... those happen sometimes:
Posted by Greg Landrum at 8:51:00 AM
Saturday, May 28, 2011
Andrea and I independently ran across nice-smelling strawberries at the Coop and bought a box, so we had "too many". Fortunately for us (who knows what we would have done otherwise!) there was rhubarb in the fridge and I had just seen a really nice sounding recipe for strawberry rhubarb compote on Food52.
It's not all that often that we do steak and potatoes, but that's what needed to be eaten, so we forced ourselves to eat it. ;-)
Wednesday, May 25, 2011
There was plenty of broccoli in the biokiste, pairing it with beef seemed almost too obvious.
Tuesday, May 24, 2011
We grabbed a pre-made asian noodle salad for our hiking trip on Saturday and that gave me a powerful craving for a self-made one. :-)
Monday, May 23, 2011
To use up the chard in the fridge, I used a recipe from food52 that sounded pretty good. To go with it I broiled some chicken leg quarters (seasoned with salt, pepper, and piment d'espelette).
Posted by Greg Landrum at 7:30:00 AM
Sunday, May 22, 2011
Idea and recipe outline from the JPFF2 episode (don't have the book, but I watched the episode).
Posted by Greg Landrum at 7:21:00 AM
Friday, May 20, 2011
I found some nice-looking scallops on sale and did them really simply:
Thursday, May 19, 2011
What to do with the celery roots in the fridge? What to do? Ah! got it!
Monday, May 16, 2011
We got the first eggplant of the year in the biokiste and I ran across a recipe in Le Menu that looked like a good way to use it: Krapfen with a quark-heavy dough filled with eggplant, tomatoes, cheese, and fresh herbs. I added leeks to the filling and used a hard cheese instead of goat cheese, but otherwise I didn't monkey too much with the recipe.
Sunday, May 15, 2011
An idea from Le Menu to use up kohlrabi: Cook some small lentils in boiling water until they're ready to eat (~30 minutes), halfway through add some vegetable bouillon. Combine finely chopped lemon balm and chervil, chopped garlic, light cream, and salt and let simmer gently for a while. Peel some kohlrabi and slice 5-7mm thick. Saute these in butter until cooked through and lightly colored on both sides. Serve by layering the kohlrabi and lentils on a layer of the sauce; top with more herbs for color.
A quick one at the end of a warm day: a bed of dressed lettuce surrounded by diced cheese, olives, broad beans, strips of siedfleisch, thinly sliced speck pieces, grated carrots dressed with lemon vinaigrette, and steamed kohlrabi sticks. Served with good bread.
Posted by Greg Landrum at 6:02:00 AM
Tuesday, May 10, 2011
Monday, May 09, 2011
A variety of salads to go along with the hot weather and use up leftovers from grilling.
- Grilled peppers and green onions, macaroni, lemon vinaigrette.
- Potatoes from the hobo pack served at room temp tossed with the remaining baerlauch pesto and some additional olive oil
- Salt cod, broad beans, tomatoes, olives, red onion, parsley, red wine vinegar, olive oil (recipe from La Cucina de Mama)
- A standard green salad.
Posted by Greg Landrum at 6:17:00 AM
Sunday, May 08, 2011
Last night's grilling:
- Grilled peppers tossed with grilled spring onions. Served with a lemon vinaigrette
- Grill-roasted asparagus also served with the lemon vinaigrette
- Hobo pack with potatoes, onions, garlic, piment d'espelette, salt, and pepper
- A ribeye on the bone, seasoned with salt, pepper, and coriander. Served with a "pesto" made from baerlauch, toasted almonds, and olive oil.
I found this intriguing pancake recipe a week or so ago (just the picture is enough to make me want to make it!). Yesterday I got around to trying it.
Thursday, May 05, 2011
Another simple one:
Monday, May 02, 2011
[trying to get back into the rhythm of posting regularly]
Posted by Greg Landrum at 5:37:00 AM
Sunday, May 01, 2011
For this one I did a collection of recipes from Let the Flames Begin. I haven't used that so much in the past, so it was a lot of fun to go through and pick out new recipes and ideas.
- Chicken wings southeast asian style: coated with coriander, salt, and pepper; grilled; tossed with chile-bean paste, sriracha, lime, cilantro, mint, basil, sesame oil; served with a peanut-ginger-soy dipping sauce
- Grilled buffalo wings, twice re-imagined: coated with curry powder, salt, and pepper; grilled; tossed with oregano, garlic, white balsamico, olive oil; served with a gorgonzola, sour-cream, olive oil dipping sauce.
- Grilled potato steaks with sour cream, bacon, and chives
- Siedfleisch marinated with parsley, garlic, and olive oil; grilled; served with red onions killed and then tossed with corandier, white vinegar, and olive oil.
- Black bean, pineapple, chipotle salad.
- Dessert: slightly sweet drop biscuits topped with a compote made from rhubarb, grated fresh ginger, and candied ginger.
Sunday, April 03, 2011
A couple friends came over to celebrate the summer-like weather. Here's what I did:
- Shrimp : shell-on shrimp marinated with lime, coriander, cumin, and Old Bay, grilled on skewers, then tossed in a bowl with some more lime juice and another shake of Old Bay.
- Pork: a faux filet marinated with lemon, minced garlic, and olive oil, grilled whole, and then sliced and tossed with a bit more olive oil and lemon juice
- Chicken: chicken breasts grilled whole then sliced and tossed with pesto (no parmesan) and a bit of balsamico
- Grilled salad: peppers and zucchini
- Beets: diced, steamed, tossed with oil, balsamico, rosemary, salt, and white pepper
- A big green salad.
- Dessert: vanilla pudding topped with stewed rhubarb
Wednesday, March 09, 2011
There's still basil in olive oil in the freezer from last summer; that's an easy one to use: pesto!
To go with it I did a beet salad by tossing steamed diced beets with olive oil, feta cheese, white pepper, and piment d'espelette.
We also had thick slices of smoked ham that I quickly pan fried.
Posted by Greg Landrum at 5:29:00 AM
Saturday, March 05, 2011
The usual "let's use up tons of root vegetables" gratin:
thinly sliced celery root, potato, leek, bodenkohlrabi (at least that's what we think it is) and smoked ham with a sauce made from cream, milk, garlic, bay leaf, clove, salt, pepper, nutmeg, and a bit of cayenne. Topped with gruyere and then baked 40 minutes covered and 20 minutes open.
Posted by Greg Landrum at 5:25:00 AM
Monday, February 28, 2011
On Saturday we picked some corn tortillas up in Zurich, so tacos were a high priority.
The filling: brown some seasoned beef stew meat then set it aside and pour out most of the fat. Add diced onion and mashed garlic, freshly ground cumin and coriander, and some ripped up dried guajillo chiles; cook a few minutes until the onion softens. Add about a Tbs each of ketchup and tomato paste and cook another couple minutes. Return the beef to the pan and add just enough water to about cover it. Cover the pot and simmer for a few hours, until the beef is falling apart. Add a small amount of ground cloves and cinnamon, more cumin, and some freshly ground black pepper and serve.
The baked rice: cook diced onion and garlic with whole cumin until the onion is soft. Add a cup of rice and cook a couple more minutes. Add 2cups water and chopped canned tomatoes along with a tsp of sweet paprika and some chicken bouillon. Bring to a boil, cover, and bake at 175 for 15 minutes then let stand for another 10-15 minutes before serving.
- Corn salad: corn, diced red pepper, minced onion, minced garlic, cider vinegar, salt, rape-seed oil, chipotle tabasco, salt
- Cole slaw: napa cabbage and shredded carrot with a dressing from mayo, mustard, rape-seed oil, white balsamico, tabasco, salt, ground coriander
Posted by Greg Landrum at 5:28:00 AM
Sunday, February 27, 2011
Toss some dried white beans, onion, garlic, bay leaf, clove, chicken bouillon, sweet and hot paprikas, black pepper, diced smoked ham, and water in the pressure cooker. Bring to pressure and cook 15 minutes. Serve topped with good olive oil, chives, and parsley.
Posted by Greg Landrum at 5:36:00 AM
Thursday, February 24, 2011
It's great to have the pressure cooker and be able to do pea soup on a weeknight.
This was the usual: combine peas, onion, diced carrot, bay leaf, chicken bouillon, diced bacon, and herbes de provence in the pressure cooker, bring up to pressure, and cook for 12 minutes. Open the pot, add some wienerli, and cook another couple minutes until the sausage is heated through.
Serve with good bread and a green salad.
Posted by Greg Landrum at 5:39:00 AM
Tuesday, February 22, 2011
Definitely a garbage soup.
Cook diced onion, leek, celery root, carrot (yellow and orange), potato, and steckrueben in some neutral oil with salt for 10-12 minutes, until the vegetable soften. Add cooked rice, ras al hanout, and sufficient water, bring to a simmer, cover, and let simmer until everything is cooked through. Puree and adjust seasonings.
Sunday, February 20, 2011
Not the first time we've done this one:
Combine sauerkraut with small-diced bacon, medium diced smoked pork shoulder, and white wine and bake until it's ready.
Serve with steamed potatoes, grainy mustard, cornichons, and a big green salad.
The burgers were totally basic: beef, salt, minced onion, black pepper.
The rice was derived from the baked rice recipe in La Cocina de Mama; my variation this time was to use ras al hanout.
To go with this we had a salad made from steamed diced beets tossed with sherry vinegar, olive oil, salt, and white pepper.
Posted by Greg Landrum at 8:40:00 AM
Friday, February 18, 2011
A bit of a random one driven by the boskoop apples in the house along with leftover fondue.
Make the apple sauce: core the apples and slice them (could also peel them, but it's pretty easy to pick the peels out later if you don't mind a "rustic" dish) then toss them in a pot with a bit of butter, cover, and cook over low heat until it turns to apple sauce.
For the pork: season some pork steaks well, sear on both sides in the cast iron, then let rest a few minutes. Serve topped with the reheated fondue cheese.
Together with a big salad, this made for a nice meal.
Posted by Greg Landrum at 8:35:00 AM
Thursday, February 17, 2011
It's been a while since we did a fondue...
Once again I did a standard recipe (no need to vary when we do this so rarely): cheese mixture from the place around the corner, garlic, corn starch, white wine, kirsch, black pepper, and nutmeg.
Tuesday, February 15, 2011
Been bad about posting lately and I'm never going to catch up, so just some highlights from the past month so I can get started posting again
- Had dinner at the East Coast Grill in Cambridge... mmm, East Coast Grill
- Savory bread pudding with bacon and loads of paprika
- A salad of sliced belgian endive with a creamy, lightly spicy, dressing topped with mandarin segments and peanuts
- curried vegetable soup with ras al hanout
- steak au poivre
Posted by Greg Landrum at 6:30:00 AM
Monday, January 10, 2011
I had a craving for biscuits and a stew seemed like a good accompaniment.
For the biscuits I used the usual recipe from Bittman.
For the stew I used pork shoulder, smoked bacon, some turkey (remainders from the pot pie makings), leek, yellow carrots, parsnips, fennel, white wine, tomato paste, fennel seed, yellow mustard seed, and some beef bouillon.
To go with the rest of the goodness I did a chopped salad with spitzkohl and granny smith apples.
Posted by Greg Landrum at 6:45:00 AM
Sunday, January 09, 2011
A recipe from Alles Klar that needed to be made: beef filet in red curry with lemon-basmati rice. I pretty much followed the recipe aside from the cooking in jars part... I cooked everything normally. :-)
To accompany I made a salad of chopped napa cabbage, fresh mint, lime juice, fish sauce, and sesame oil.
Really nice food; moving the sour elements from the curry to the rice is an interesting shift.
Posted by Greg Landrum at 6:02:00 AM
Saturday, January 08, 2011
A simple pot pie:
Brown some diced turkey breast in neutral oil, set aside. Saute sliced leek, chopped onion, diced carrot, celery, potato, and parsnip, and minced garlic in the same pan. After a few minutes add white wine, some chicken bouillon, pepper, rosemary, sage, a bit of oregano, mustard, carrot juice (leftover from last week), and some water. Bring to a simmer and then add corn starch to thicken. Add back the turkey and adjust seasonings. Transfer to serving-size oven-safe containers (I used our french onion soup bowls), top with puff pastry, and bake at 175C until the puff pastry is ready, about 30 minutes.
Together with a big green salad, this made for a really nice winter meal.
Posted by Greg Landrum at 9:17:00 AM
Friday, January 07, 2011
There were a bunch of small potatoes from the biokiste that needed to be used...
Cut some new potatoes in half lengthwise and put them in a single layer in a hot pan with some olive oil. Cook ~5 minutes. Add a good quantity of sherry, salt, cumin, chopped garlic, chopped red onion, cover, and let simmer until the potatoes are done. Serve topped with parsley and chives.
For the pork: season pork loin chops well and pan-fry them. Drizzle with sherry vinegar and olive oil and top with parsley and chives before serving.
Serve with a big green salad.
Posted by Greg Landrum at 9:13:00 AM
Wednesday, January 05, 2011
I'm not really sure where this idea to use up the beef that didn't end up in the hotpot came from, but I'm definitely glad it came.
Make a vinaigrette from sherry vinegar, olive oil, salt, ras al hanout, black pepper, a bit of mashed garlic, and a pinch of of brown sugar.
For the beef: cut some steak into 2-4mm slices, sear the slices in a very hot pan, toss them with some vinaigrette and set aside.
For the beets: peel and slice them (1cm thick) and steam until tender.
Layer the sliced beets with, strips of beef, sliced goat cheese (we used a soft cheese with a rind for this), and vinaigrette.
As an accompaniment I made some basmati rice and served it topped with ras al hanout and chopped pistachios. That was a magical combination.
Posted by Greg Landrum at 9:02:00 AM
Sunday, January 02, 2011
When I was growing up we always used to do black-eyed peas on New Years day. I don't always succeed, but I do try to keep doing this.
This year's version was really simple: into the pressure cooker went black-eyed peas, diced onion, diced bacon, chicken bouillon, bay leaf, clove, thyme. After 15 minutes at pressure I served the soup with thinly sliced red onions that I killed with red-wine vinegar, salt, and a bit of brown sugar.
Posted by Greg Landrum at 5:38:00 AM
Saturday, January 01, 2011
This seemed like a good one for New Years Eve. As with last time, I stuck reasonably close to the stock recipe in Land of Plenty. This time I strained the stock before putting it on the table - definitely a nice refinement.
Things we had on the table to toss in the hot pot: thinly sliced beef, smoked bacon, strips of chicken breast, spring onions, sliced mushroom, broccoli, carrots.
For dipping sauce(s): soy sauce, sesame oil, black vinegar, garlic.
I also did a salad of very thinly sliced red cabbage, lime juice, sesame oil, fish sauce, salt, and a bit of sugar.
Really good eating.