Sunday, September 14, 2014

putting up (notes)

Beautiful fall day here - mid-60s, sunny - perfect for heading to the farmer's market, picking some grapes from our grapevine, and then spending the rest of the day canning things. Because I always forget what recipes I use (and somehow it usually seems obvious to me, as though OF COURSE the sweet relish recipe I used will clearly be this particular one of the probably hundreds I have bookmarked) here's a list of what we made (some actually finished, some just begun):
- watermelon pickles
- Grape Conserve ("Summer in a Jar")
- Sweet Pickle Relish ("Better Homes and Gardens Special: Canning")
- Tomato Ketchup ("Food in Jars")
- Grape Ketchup ("Food in Jars")

Sunday, August 31, 2014

it's hot, but these noodles aren't the answer

My love of miso & soba noodles led me to this dish, but unfortunately it was a complete "never again" for us. It's possible that our choice of vegetables (there were a lot of radishes) or the previously-frozen ginger were to blame, but the dish was bitter and not very interesting. I could see something similar working, perhaps with some herbs (thai basil and mint?) and with 'sweeter' veggies (carrots and snap peas?).

Sunday, August 24, 2014

so many menus!

Week of June 22:
Su: Lynx game (Siobhan)
M: slivered asparagus pizza (Smitten Kitchen cookbook)
T: potato frittata
W: out
R: pesto pasta
F: out
Sa: out (Steve & Hannah)

Week of July 6:
Su: out
M: chicken with lemon & anchovies
T: out (Ghandi Majal with Dave & co.)
W: lamb sausages; pan-roasted tomatoes
R: pizza with red sauce & pepperoni
F: salad
Sa: out

Week of July 27:
Su: grilled corn & yogurt chicken
M: grilled sausages and raw broccoli salad
T: pasta with red sauce
W: out
R: steak and corn salad
F: pizza with mozzarella and basil
Sa: out
 
Week of Aug 3:
Su: strawberry gazpacho; grilled corn
M: Unideli ramen (Paul & Paige)
T: 'tandoori' yogurt grilled chicken; corn salad
W: "Nicoise" pasta
R: out (Heather)
F: takout
Sa: pizza with basil, mozzarella, and pepperoni [also made pickled beets and rhubarb chutney from The Joy of Pickling]
 
Week of Aug 10:
Su: "Korean BBQ" chicken; grilled corn
M: fancy franks 'n' beans
T: chickpea curry
W: pasta with red sauce
R: out (Heather)
F: potato frittata
Sa: Little Mekong Night Market (Andy & Jeanette)

Week of Aug 17:
Su: bulgur salad; tomato salad; grilled corn
M: breakfast for dinner
T: grilled yogurt chicken
W: potato frittata
R: pasta with red sauce
F: goosh buns & salad
Sa: John & Alyssa

Sunday, August 3, 2014

the perfect gazpacho for right now

At least, if your "right now" includes an early-August trip to a Minneapolis farmer's market where you can buy not-quite-overripe strawberries and perfectly ripe tomatoes. (Some really good olive oil helps, too. And we might end up adding a diced jalapeno, not sure yet.)

I'm looking forward to making more of these recipes, but for today the "tomato, strawberry, and basil" one was perfect: http://www.nytimes.com/interactive/2014/08/03/magazine/bittman-gazpacho-the-simple-chilled-soup.htm

(We'll be eating it for dinner with some grilled corn. Because summer!)

Friday, May 30, 2014

Greenery

Here are two things we made recently:

http://fiveandspice.com/2013/03/05/broccoli-salad-with-bacon-and-pecans/
This broccoli salad was delicious... but ended up being too watery. I think a spin in the salad spinner after cooking the broccoli would have helped tremendously. The dressing was tasty enough that I'll be trying that pretty soon here. (I love broccoli salad!)

http://backtoherroots.com/2011/11/21/heat-and-eat-quiche-breakfast-sandwiches/
I omitted the mushrooms when I made this (I hate cleaning mushrooms, and they seemed like they'd add extra moisture here w/o contributing a ton of flavor). The sandwiches are great, but they are incredibly soggy (yes, I did squeeze a ton of moisture out of the spinach and also cooked more out). Not sure if that's just the nature of reheated eggs, or what.

Sunday, May 4, 2014

buttermilk scones

This is my sister-in-law's scone recipe, producing what are to me the perfect scones: plain, very slightly sweet, terrific plain with tea. Not having to buy cream is an added bonus (I always have buttermilk powder on hand, which works wonderfully here).

Buttermilk Scones

Ingredients:
3 c all-purpose flour
1/3 c granulated sugar
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
3/4 c (6 oz) cold unsalted butter, cut into small pieces
1 c buttermilk

Directions:
1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper or grease it lightly and set aside.
2. Into a large bowl, sift together the flour, sugar, baking powder, baking soda and salt, then lightly whisk. Use a pastry blender, 2 knives, or your fingers to cut or work the butter into the flour mixture until it resembles fine crumbs.
3. Make a well in the center of the flour-butter mixture and add the buttermilk all at once. Stir the mixture until the dough pulls away from the sides of the bowl. Using lightly floured hands, gather the dough into a soft ball and turn it out onto a lighltly floured work surface. Divide into 4 parts and pat each one into a 3/4 inch thick circle. Cut each circle into four wedges.
4. Transfer the wedges to the prepared baking sheet, and bake in the center of the oven until the scones rise and are golden brown, 12-15 minutes. Remove and cool for 5 minutes on the baking sheet, then transfer to a rack. Serve warm, split and spread with jam. The scones are best eaten within several hours of baking.
Notes: Sometimes I chop up dried currants or raisins and mix in the batter after the buttermilk. Sometimes I also sprinkle raw sugar on the top of the scones right before placing in the over.
Yield: 16 scones.
Source: Holiday Baking by Sara Perry

Saturday, April 19, 2014

Garlicky Chicken

Not sure how I missed posting this before, but Melissa Clark's Garlicky Chicken is a new favorite in our house. Delicious and easy, I like to serve it with baked potatoes or oven fries.