Apr. 7th, 2017

kindkit: A late-Victorian futuristic zeppelin. (Airship)
Something I've cooked recently: I've been eating a lot of meals that are basically bread + cheese + salad. One salad I've made recently is cooked fresh fava beans, lightly cooked asparagus, and thinly sliced radishes, dressed with olive oil, lemon juice, and some grated lemon zest. I got the idea of combining favas and radishes from one of Yotam Ottolenghi's recipes; the asparagus was my own addition and tasted very good. The salad is best slightly warm or at room temperature

Today, however, I roasted a chicken, having bought a nice air-chilled chicken on sale yesterday. All very simple--I rubbed the chicken with some olive oil and salt, stuck it in a pan on top of fingerling potatoes and some wedges of fennel, and roasted it, back side up for the first half hour and then the normal way for the rest of the time. I've actually never eaten fennel before, and I wasn't sure I'd like it but I did.

The reason for the unusual presence of fennel in my kitchen is that I had a coupon from Whole Foods for 50% off fresh produce. So I went there yesterday and shopped my little heart out. I had intended to buy some lovely expensive mushrooms, but I wasn't impressed with what I found, so instead I bought a bulb of fennel, some rapini, a bag of fingerling potatoes, some golden beets, a butter lettuce, some black radishes (another thing I've never eaten before), a big container of mixed cherry tomatoes, and a truly ridiculous quantity of muscat grapes, which I am eating like a mad grape-eating fiend. They're the closest to scuppernongs (which I have eaten twice, years ago when I lived in Washington DC, and have longed for ever since) that I've found, and I am trying not to think about the carbon footprint caused by them having been flown in from Chile.

Something I have concrete plans to cook soon: Tomorrow or Sunday I'm going to make a sort of fancy pot pie with the leftover chicken, dried porcinis, and cream, topped with a super-flaky pastry crust made from the scraps I have left over from the asparagus and smoked salmon pie I made a few weeks ago.

I'm going to make yet another fava bean salad (I have a bag of frozen favas--the fresh ones are too troublesome and expensive for me, and I don't think they taste that much better), this time with the black radishes and the fronds from the fennel. I need to do something with the beets as well, but I haven't decided what yet. I'll probably have the rapini with pasta; if I'm feeling energetic and practical I'll cook the rapini with some garlic and then stick it in the freezer for a day when I'm definitely not feeling energetic.

Tomorrow I also plan to make scones, because I have strawberry jam languishing in the fridge and lemon curd in the freezer.

Something I'm vaguely thinking about making someday: Mostly I just crave vegetables and berries. And pickles and preserves, because I've been looking through my cookbooks on this topic and wanting to make half the recipes. Preserved lemons, anyone? Pickled cherries? Homemade kimchi? Rhubarb and apricot jam infused with Earl Grey tea? Of course it's too early in the year for most of this, but I'm keeping my eye out for rhubarb.

Addendum: in news from the sugar front, discussion of dietary choices )


kindkit: A late-Victorian futuristic zeppelin. (Default)

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