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recipe Friday
Feb. 7th, 2014 10:27 amSomething I've cooked recently: For most of the last week I've been living on leftovers from the freezer, so I haven't done a lot of new cooking. Yesterday for dinner I soaked some rice noodles, fried up a few dried shrimps, cooked some green onions in the pan and then added the noodles, fish sauce, and chile-garlic paste, then added an egg when the noodles were heated through. I topped the noodles with the dried shrimp, a squeeze of lime, and some cilantro. Tasty and very easy.
This morning for breakfast I attempted to make rava dosai (thin crisp semolina pancakes) from a mix, but they stuck to the pan and I ended up with dosa bits. Still, they tasted okay and I ate them anyway with some yogurt, hot lime pickle, sweet and sour lime pickle, and some sweet mango chutney. All the pickles and chutneys are store-bought, because I'm not that ambitious.
Something I have concrete plans to cook in the near future: Well, this morning I've already started some green chile stew with posole. For Southwestern food traditionalists this is probably heresy*, because green chile stew is one dish, and stewed pork with posole is another dish, and ne'er the twain shall meet. But I wanted green chile stew and I wanted posole, so. Basically it's this recipe with some posole (dried hominy) added to it. I sort of forgot that posole is supposed to be soaked overnight before using, but hopefully that will be okay since the pork cooks for a really long time anyway. The pork and posole are in my slow cooker doing their thing, and I'll add the chiles--hotter ones than in the recipe, since I'm only cooking for me this time--in an hour or so.
*The internet pulls up a bunch of recipes for green chile posole, but the posole I've eaten locally has always been made with dried red chiles, not fresh green chiles, and certainly not tomatillos.
This week's bread is Buttermilk Pot Bread with Coarse Salt, another recipe from Nancy Baggett's Kneadlessly Simple. I haven't tried this one before, because it wasn't until yesterday that I finally bought the buttermilk powder the recipe calls for. I also bought some dry milk powder, which a bunch of Baggett's other recipes require, so I'm looking forward to a greater variety of bread in the future.
And finally, yesterday before I went shopping I had pulled out some pork chops to thaw for vindaloo, because it turned out that, contrary to what my memory told me, all of Raghavan Iyer's vindaloo recipes call for chops rather than pork shoulder. But then I went shopping and bought the green chile posole ingredients (I've been craving tomatillos so much! and it turns out they're only $.99 a pound!) so the vindaloo will have to wait until tomorrow after work. This week will be a festival of pork, I guess. Mmmm, pork.
Something I'm idly thinking of cooking in the future: Continuing the pork theme, yesterday I bought some polish sausage and some smoked ham hocks. These will keep, which is why I bought them, but I think their eventually fate will be as components in red beans and rice.
I also want to try a recipe from The World's Greatest Stews for tripe with chickpeas. It's less involved than the tripe a la mode de Caen that also interests me, and so probably a good starting point. I've eaten tripe before and I really like it in pho, but I'm not sure if I'll like it as much long-stewed, so it's probably best to start small.
I still badly want to make the polenta, almond, and lemon cake I talked about last week, but until almonds go on sale it's not going to be possible. Nigella Lawson has a recipe for a loaf cake with lemon syrup that might satisfy some of the same cravings.
Looking over this post, I can see that the things I'm craving are either meat (ALL THE MEAT) or sharp, bright, vitamin-c rich sour flavors. I think winter may be getting to me.
This morning for breakfast I attempted to make rava dosai (thin crisp semolina pancakes) from a mix, but they stuck to the pan and I ended up with dosa bits. Still, they tasted okay and I ate them anyway with some yogurt, hot lime pickle, sweet and sour lime pickle, and some sweet mango chutney. All the pickles and chutneys are store-bought, because I'm not that ambitious.
Something I have concrete plans to cook in the near future: Well, this morning I've already started some green chile stew with posole. For Southwestern food traditionalists this is probably heresy*, because green chile stew is one dish, and stewed pork with posole is another dish, and ne'er the twain shall meet. But I wanted green chile stew and I wanted posole, so. Basically it's this recipe with some posole (dried hominy) added to it. I sort of forgot that posole is supposed to be soaked overnight before using, but hopefully that will be okay since the pork cooks for a really long time anyway. The pork and posole are in my slow cooker doing their thing, and I'll add the chiles--hotter ones than in the recipe, since I'm only cooking for me this time--in an hour or so.
*The internet pulls up a bunch of recipes for green chile posole, but the posole I've eaten locally has always been made with dried red chiles, not fresh green chiles, and certainly not tomatillos.
This week's bread is Buttermilk Pot Bread with Coarse Salt, another recipe from Nancy Baggett's Kneadlessly Simple. I haven't tried this one before, because it wasn't until yesterday that I finally bought the buttermilk powder the recipe calls for. I also bought some dry milk powder, which a bunch of Baggett's other recipes require, so I'm looking forward to a greater variety of bread in the future.
And finally, yesterday before I went shopping I had pulled out some pork chops to thaw for vindaloo, because it turned out that, contrary to what my memory told me, all of Raghavan Iyer's vindaloo recipes call for chops rather than pork shoulder. But then I went shopping and bought the green chile posole ingredients (I've been craving tomatillos so much! and it turns out they're only $.99 a pound!) so the vindaloo will have to wait until tomorrow after work. This week will be a festival of pork, I guess. Mmmm, pork.
Something I'm idly thinking of cooking in the future: Continuing the pork theme, yesterday I bought some polish sausage and some smoked ham hocks. These will keep, which is why I bought them, but I think their eventually fate will be as components in red beans and rice.
I also want to try a recipe from The World's Greatest Stews for tripe with chickpeas. It's less involved than the tripe a la mode de Caen that also interests me, and so probably a good starting point. I've eaten tripe before and I really like it in pho, but I'm not sure if I'll like it as much long-stewed, so it's probably best to start small.
I still badly want to make the polenta, almond, and lemon cake I talked about last week, but until almonds go on sale it's not going to be possible. Nigella Lawson has a recipe for a loaf cake with lemon syrup that might satisfy some of the same cravings.
Looking over this post, I can see that the things I'm craving are either meat (ALL THE MEAT) or sharp, bright, vitamin-c rich sour flavors. I think winter may be getting to me.
