Apr. 30th, 2017

kindkit: Two cups of green tea. (Fandomless: Green tea)
Something I've cooked recently: This is stretching the definition of "recently," but I wanted to give a bit more detail about the potato, cheese, and greens pie I mentioned in my last food post, since it turned out quite well.

It was based on this recipe by Paul Hollywood, but with a few modifications. I used only butter in the crust, since that's what I had, and I only used 113 grams (1 US stick of butter) rather than the 150 called for. I didn't want to thaw out a second stick of butter, and it seemed to me that the dish was pretty rich already. It worked fine, and also, because I baked the pie in a deeper, narrower dish than the original recipe called for, I only used a little more than half the pastry (the rest is in the freezer awaiting its destiny). In the pie itself, I used a mix of cheeses--cheddar, Cantal, Parmigiano-Reggiano, and feta--because I thought that would be more interesting, and also because British-style mature cheddar is hard to find in the US and expensive. I also added a big bunch of dandelion greens, blanched, squeezed, and chopped fairly finely. Be sure to squeeze all the water out of the blanched greens, and maybe cut back the milk a little; I wasn't as careful as I should have been and the filling was a bit runny as a result.

The pie was very tasty. The greens add earthiness and texture, and make the pie pretty much a meal in itself.

Since then I haven't done a ton of cooking, as I've been trying to use up some of the leftovers in my freezer. Today, though, I made something that turned out well, probably better than it deserved to, so I'll talk about that.

Mung Bean Stew with Grains, Greens, and Beef )

Something I have concrete plans to cook in the near future: Well, I bought some pears the other day and in a little while I'm going to make a pear crisp with almonds and toasted sugar. I also want to make an almond-and-polenta cake with orange, but probably not until next weekend. I have some tomatoes that I want to slow-roast in the oven for pasta sauce or something. I'll probably roast them once the pear crisp is out of the oven, but I'm very full from the stew so I doubt I'll actually use them until tomorrow or later.


Something I vaguely want to cook eventually: It's all a bit vague. The recent cold snap has made me crave stews, soups, polenta, beans, and sausage, but it's going to warm up again soon, so who knows? I definitely want to use a lot of pantry staples, though, because they're accumulating.

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