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recipe weekend
Oct. 22nd, 2017 12:18 pm1) Something I've cooked recently
Yesterday, inspired by a pie that somebody (I can't remember who, Wikipedia isn't helping, and I'm too lazy to go back and rewatch) made on this year's Great British Bake Off, I made a butternut squash and blue cheese pie that turned out fairly well. The flavor is great, but I had some Onion Issues. ( details under the cut )
Today, inspired by a craving for soup, a craving for veggies, and a feeling that I should really use my bag of bonito flakes that is three months past its sell-by date, I'm cooking a soup of vegetables and eggs simmered in dashi. Right now I'm simmering the eggs in some dashi flavored with Japanese light (light-colored) soy sauce and some sherry (I didn't have mirin or sake). When the eggs are ready, I'm going to simmer yellow squash, some butternut squash chunks I didn't roast yesterday, a sweet potato, maybe some regular potato, and some Chinese cabbage in plain dashi and then add the simmered eggs--I'll keep their simmering liquid to eat with noodles another time--and some miso paste at the end. No tofu, alas, because I forgot to buy any, but basically this is a cross between a Korean soybean paste stew and a Japanese oden, and to further disrespect both traditions I'm probably going to eat it with soba noodles. I expect it to be deliciously wrong.
The last sweet baking I did was this upside-down pear gingerbread. I mostly followed the recipe, apart from adjusting the spices (more powdered ginger, no cinnamon, and a little nutmeg) and using blackstrap molasses. Blackstrap is the kind that recipes advise you not to use, because it's less sweet and more bitter and mineral-y than normal molasses. But I had some that needed using up, and I actually really liked the result. If, like me, you tend to find cakes too sweet, that's the way to go. The cake freezes quite well, by the way.
2) Something I have concrete plans to cook in the near future:
This fantastic apple cake, probably next weekend.
3) Something I vaguely intend to cook someday:
More apple things, such as apple dumplings, which I have longed to make for years but never have because I did not own an apple corer. But I do now!
I need to figure out some kind of way to use the peach-and-cherry compote that's taking up space in my freezer. And I should make a pie with the jars of sour cherries I bought a while back because they were cheap.
Plus I want to make all the soups and all the savory pies. I'm feeling enthusiastic about late autumn and winter cooking.
Yesterday, inspired by a pie that somebody (I can't remember who, Wikipedia isn't helping, and I'm too lazy to go back and rewatch) made on this year's Great British Bake Off, I made a butternut squash and blue cheese pie that turned out fairly well. The flavor is great, but I had some Onion Issues. ( details under the cut )
Today, inspired by a craving for soup, a craving for veggies, and a feeling that I should really use my bag of bonito flakes that is three months past its sell-by date, I'm cooking a soup of vegetables and eggs simmered in dashi. Right now I'm simmering the eggs in some dashi flavored with Japanese light (light-colored) soy sauce and some sherry (I didn't have mirin or sake). When the eggs are ready, I'm going to simmer yellow squash, some butternut squash chunks I didn't roast yesterday, a sweet potato, maybe some regular potato, and some Chinese cabbage in plain dashi and then add the simmered eggs--I'll keep their simmering liquid to eat with noodles another time--and some miso paste at the end. No tofu, alas, because I forgot to buy any, but basically this is a cross between a Korean soybean paste stew and a Japanese oden, and to further disrespect both traditions I'm probably going to eat it with soba noodles. I expect it to be deliciously wrong.
The last sweet baking I did was this upside-down pear gingerbread. I mostly followed the recipe, apart from adjusting the spices (more powdered ginger, no cinnamon, and a little nutmeg) and using blackstrap molasses. Blackstrap is the kind that recipes advise you not to use, because it's less sweet and more bitter and mineral-y than normal molasses. But I had some that needed using up, and I actually really liked the result. If, like me, you tend to find cakes too sweet, that's the way to go. The cake freezes quite well, by the way.
2) Something I have concrete plans to cook in the near future:
This fantastic apple cake, probably next weekend.
3) Something I vaguely intend to cook someday:
More apple things, such as apple dumplings, which I have longed to make for years but never have because I did not own an apple corer. But I do now!
I need to figure out some kind of way to use the peach-and-cherry compote that's taking up space in my freezer. And I should make a pie with the jars of sour cherries I bought a while back because they were cheap.
Plus I want to make all the soups and all the savory pies. I'm feeling enthusiastic about late autumn and winter cooking.
