May. 27th, 2017

kindkit: Two cups of green tea. (Fandomless: Green tea)
Something I've cooked recently: I finally got around to making the potato salad with anchovies and olives that I kept mentioning. It's delicious and as simple as can be: boil some waxy potatoes until tender, dress them with anchovy vinaigrette, add a few olives (pitted and chopped if you like, or whole) and maybe some parsley. I made the vinaigrette with one 2-ounce tin of anchovies (drained), a medium-sized minced shallot, a clove of minced garlic, a generous teaspoon of Dijon mustard, a substantial amount of olive oil (maybe 3/4 cup?), and red wine vinegar until it tasted right. There was of course quite a lot of vinaigrette left over, which I used during the week on various salads. It turns out that arugula with anchovy vinaigrette is fantastic. Keep the vinaigrette refrigerated and use it up within a week, though, because oil + raw garlic + storage can equal botulism.

Also last week I finished the last steps for the pickled cherries. The process is that you soak the cherries overnight in vinegar, then add spices and sugar to the vinegar and boil it and then soak the cherries in it at room temperature for three days, then boil the liquid yet again and pack it and the cherries into sterilized jars and refrigerate for at least a month. The leftover vinegar solution tasted really good, so I'm optimistic. If they taste good in a month I'll post the recipe.

I've started using the brandied cherries that I made a week or so ago. I can report that they are delicious with chocolate ice cream. You can also make a tasty spritzer by putting a few cherries and a good glug of the brandy into the bottom of a tall glass and topping it off with a 12 oz can of cherry-flavored unsweetened sparkling water. Lime flavored would probably be good too. ETA: No, definitely use cherry flavored.

Today I made a farro salad with roasted vegetables and arugula. I roasted a bag of mini-peppers, cored and quartered lengthwise, and a thickly sliced large onion in some olive oil at 400 F until everything was tender and sweet and just slightly charred at the edges. While the vegetables roasted and cooled I cooked about a cup and a half of farro in lots of boiling water--the same way you'd cook pasta--and drained it when it was tender but chewy. I added two minced cloves of garlic and the juice of a lemon to the hot farro, then mixed in the veg and let it cool down to room temperature. At that point I added a nice bunch of roughly chopped arugula and a few finely chopped mint leaves along with just a splash of oil, and then mixed in a couple of ounces of crumbled feta. The result is both pretty and delicious, though if you like lemon as much as I do you might want to use two, and don't forget to add the zest as well. Here, have a picture. )


Something I have concrete plans to cook in the near future: I've got chickpeas in the slow cooker, some to become hummus and some to be frozen for future use as who knows what? And later today I'm going to cook Amalfi-style zucchini/courgettes based on Marcella Hazan's recipe. It's basically fried zucchini dressed with garlic, wine vinegar, and mint. Hazan's recipe calls for the zucchini slices to almost deep-fry in a lot of oil, but I'm going to saute them in olive oil instead, because I have never had a good experience deep-frying at home and anyway I feel, with apologies to the doyenne of Italian cooking for Anglophone audiences, that they'll taste better that way.

I also have a hami melon I bought on sale. Depending on how it tastes I may eat it plain or dress it up a bit with lime juice, honey, and yet more mint. Actually the dressed-up option is extremely tempting regardless, because I recently bought some Turkish honey from Trader Joe's and it is so good that I went back and bought a second bottle just in case TJ's suddenly stops carrying it, as is their wont with many of my favorite products.


Something I vaguely plan to cook someday: I have no immediate plans to bake, because my freezer is still crammed with rhubarb coffee cake, orange and almond polenta cake, and half a recipe of uncooked dough for digestive biscuits. And yet I am longing to bake J. Kenji Lopez-Alt's Best Chocolate Chip Cookies, and now-ish is the time to do it so I can use up my chocolate before the weather gets too hot. Otherwise I seem to have switched into summer eating mode. I've got little multicolored tomatoes that aren't bad for out of season, and some ricotta to eat them with, and various salady things, and tons of pasta because whenever I see decent pasta on sale I buy multiple packages. I still have a piece of Spanish-style chorizo to use in something, and some calf's liver in the freezer, and chicken bones that should go into stock, and etc. etc. I want to try as much as possible to just do vegetables + pantry and freezer supplies for a while.

I would quite like to eat some Indian food, but cooking it is so labor-intensive that I don't know if a mere craving is sufficient motivation. Hopefully one of these days I'll have a weekend where I want to cook elaborate things, as opposed to one where I want to cook easy things and then watch cooking shows on Netflix and YouTube.

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

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