chaiya: (shul)
[livejournal.com profile] hakamadare made blintzes for breakfast, and last night's homemade cheesecake (Steve's first!) was set for this afternoon's snack. It was amazingly tasty, particularly with my homemade applesauce from last fall.

This isn't the way I'd planned to celebrate Shavuot, but it is pretty damn nice, all the same. :)
chaiya: (cooking and medieval oddities)
I may or may not have worried that we'd run out of food. ;)

The obligatory food orgy is behind the cut! )
chaiya: (cooking and medieval oddities)
Because someone asked for it recently, I reproduce for posterity. This isn't a recipe we made up ourselves, but something we've experimented with from Myla's kitchen for a year or more, at this point. It's always ended up coming out crack-alicious. :)

Take 5 big cans of butter beans. Drain the extra liquid out.
In a big fry pan, fry up something tasty like: a couple of onions (chopped), sliced mushrooms, minced garlic, tasty sliced carrots ... use your imagination.
Always use a bit of sesame oil in the mix, and preferably a bit of butter, but mostly olive oil for the fat of choice (because it makes the beans stick less to the pan, later).
Let saute or simmer in the pan for a bit.
When the above options are mostly thoroughly cooked, add a spicing theme. Ones we've tried with success are: zatar spices (with sesame seeds), Chinese five spice, Italian herb blend, cinnamon/cumin/clove, curry, shallot salt ... We usually go for savory rather than sweet on this recipe, but butter beans are awesome no matter what you do to them.
After mixing in the spices, add the butter beans and mix everything again. Add water or veg broth if more liquid is needed. Don't let the beans utterly dry out.
The beans don't actually need to cook all that long, they just need to warm up, basically. Somewhere between five and twenty minutes, or after the liquid has mostly cooked off, you should be good to go.
chaiya: (cooking and medieval oddities)
Deviled eggs & challah to start.
Stuffed hubbard squash with homemade fruit compote.
Ginger-saffron carrot soup.
Baked asparagus with balsamic. (by [livejournal.com profile] hotpoint)
Baked potatoes. (by [livejournal.com profile] eldrad)
Roasted cauliflower with garlic and lemon juice.
Bagel-fruit-nut stuffing.
Saute'd greens with garlic. (by [livejournal.com profile] metahacker and co.)
Morrocan carrots.
We're roasting 2 or 3 ducks on the rotisserie, plus a large turkey.

Finally, for dessert, we have PIES (by [livejournal.com profile] olivetree): pumpkin coconut, pear butterscotch, blueberry with almond crumble, and pecan maple. And 5 kinds of sorbet made by [livejournal.com profile] eldrad: lemon, vanilla, cinnamon, chocolate, and beet-ginger.

I know we're having tons of leftovers, but that's part of the plan. We're hosting a small "fancy leftovers" Shabbat dinner Friday night. My plan is to make some roasted vegetables if we run low on food. ;)
chaiya: (coconut drink)
Accomplished tonight:

huge batch of banghan bhartha (including 8 large eggplants, 5 large tomatoes, 5 sweet peppers from the farm share)
additional 10 eggplants roasted (possibly for baba ghanoush, possibly more banghan bhartha)
over 1/2 bushel (possibly 3/4?) of yellow farmshare tomatoes for
- oven-roasted dried tomatoes
- insides & seeds reserved & used to make yellow tomato marmalade
halfway done with making at least a few jars of pickles

Steve also made a tremendously awesome fresh corn pudding, which was a suggestion by [livejournal.com profile] mtolan and [livejournal.com profile] naufiel. He did it in the style of my Gramma, which is a fabulous comfort. :}

All in all, today wasn't a waste of time, after all.

Not that I've managed to write the Rosh Hashana/Yom Kippur post I intended, but I do hope that anyone who wants to talk with me about my actions knows that I am generally up for it. I love to talk. ;)

Now if only I could get onto the normal sleep schedule of someone who lives in this part of the world ... :P
chaiya: (cooking and medieval oddities)
Currently on the stove:
borscht with kohlrabi and chioggia beets
pickle juice for making radish pickles
cheese raviolis for lunch

Currently in the stove:
[livejournal.com profile] hakamadare's ginger-ginger-ginger buckle for tomorrow brunchings

Not yet in the stove:
kale chips made with kale, beet greens, and kohlrabi greens
eggplant lasagne crack (but made with farm share squash instead of eggplant)
roasted kohlrabi, beets, and fennel (not sure if we'll get to this today or not)

Currently in the freezer:
tons of yellow carrots
tons of chioggia beets
tons of pesto made by [livejournal.com profile] eldrad


Yes, listing it out does make me feel more productive, even if I'm taking time out from veggie prep to do so. ;)

Beef Stew

Dec. 20th, 2009 07:40 pm
chaiya: (cooking and medieval oddities)
I make an excellent beef stew, when it's cold out! With lamb stock and port wine and everything. :)
chaiya: (cooking and medieval oddities)
Chop beets, celeriac, parsnips, carrots, and potatoes in approximately equal amounts. If you don't have many hours for cooking the soup on the stove, pre-cook the raw veggies in the microwave for 5-10 minutes, with a bit of water in the bottom of the bowl to make sure they don't burn (can cook separately if the chunks are significantly different sizes).

In the bottom of a stock pot, saute minced onions and garlic in olive oil with a bit of sesame oil, then add the above veggies and saute them, too.

Deglaze the bottom of the pot with apple cider vinegar, then add a bunch of veggie stock. Also some leftover squash soup, if you have it. Add seasonings at this point -- curry works well, as does shallot salt and white pepper.

Use the immersion blender to make the soup reasonably uniform in texture.

Chop up broccoli rabe (if you have it) and cook for the last 20 minutes of the cooking time, before serving.

I think the start to finish took us about two hours, but it was so worth it.

My Gramma was a really good cook.
chaiya: (cooking and medieval oddities)
Cheese plate (partially made with local cheeses)
Farmshare stuffed peppers (stuffed with arborio rice and farmshare mushrooms, saute'd in garlic)
Farmshare turnip/parsnip mash (probably also some potatoes in it, to make the right consistency)
Roasted farmshare beets with ginger
Borscht made from farmshare veggies
Apple buckle (made by [livejournal.com profile] hakamadare, using local apples)

Yup. It's official. We're hippies. ;)
chaiya: (cooking and medieval oddities)
15 large jars of applesauce (two different batches for spicing)
3 pint jars of peach butter (spiced with Wuxiang)
2 bags of beets, prepped and in the freezer
2 bags of turnips, same prep
2 bags of carrots, same prep
3 bags of peaches, peeled and in the freezer

Also, a round apricot challah finished, dipped in chocolate

[livejournal.com profile] devoken, [livejournal.com profile] nimr0del, [livejournal.com profile] hakamadare, [livejournal.com profile] salvbard [livejournal.com profile] crazybone, and [livejournal.com profile] yuggoth are awesome. :)

Still need to prep huge amounts of broccoli for freezer, cucumbers for pickling, and another bushel of apples. But still. Awesome progress. :)

Borscht!

Jul. 6th, 2009 11:34 pm
chaiya: (cooking and medieval oddities)
We made farm share borscht tonight. Of course, it's only now really ready to eat. But it's tasty! :)
chaiya: (cooking and medieval oddities)
Juicer combined beets, carrots, ginger, limes into a fantabulous juice. Then I added a bit of Italian blood orange soda. Amazing. :)
chaiya: (cooking and medieval oddities)
... Because don't you all want to know what kind of food we've been eating? :P

The actual seder menu:
Ritual items (including awesome charoset made by [livejournal.com profile] hakamadare)
Deviled eggs by [livejournal.com profile] cintyber
Baby lamb chops (earthy-crunchy, grass-fed, organic, etc. via [livejournal.com profile] malkaesther) with mustard-honey glaze
Roasted root veggies with fresh parsley, sage, rosemary, and thyme
Garlic quinoa
Orange-spinach toss salad with avocado
Baked sweet potatoes with rosemary
Matzah ball soup
Fruit compote
Flourless chocolate cake with strawberry sauce drizzled on top (a bit gooey, but tasty)
Homemade macaroons dipped in pareve chocolate glaze

Fri night menu:
Big lamb chops marinated in Teal Lake Shiraz and fresh herbs
Roasted brussel sprouts in salt and white pepper
Spinach-orange toss salad
Leftover garlic quinoa mixed with chopped roasted root veggies
Matzah ball soup
Matzah
Wine
Screwdrivers made with Chopin potato vodka (upon request only)
Dessert was Failed Chocolate Mousse (very tasty) layered with fruit compote and strawberry sauce. Also there was a grilled pineapple dessert option, which was quite tasty.

Saturday night menu:
Matzah with apricot stilton cheese
Bell peppers stuffed with quinoa, apples, nuts, and raisins
Mojito borscht
Asparagus with balsamic garlic drizzle
Fried fresh coconut in Indian-style spices

The plan for Monday night is:
Beef kebabs with cherry tomatoes on the grill
French potato salad
Greens salad, possibly with avocado
Matzah
Grilled pineapple for dessert
chaiya: (knitting in progress)
We discovered this morning that we were out of (or unable to find) cooking twine. We needed to bind that 20-pound bird!

So we've substituted my wholesome cotton yarn that I was saving for kippot-making.

There are times when it's good to be a crafty person. ;)
chaiya: (sunhat of dorkitude)
They burn it. :P

I have made on the order of 35 quarts of applesauce this season, plus 20ish quarts of pickles, plus various butters and sauces in small batches.

Applesauce sometimes got left on minimal heat on the stove for a day while I went off to do other things and could recruit others to help grind it out later. And when I did that, the sauce universally became redder and less sweet. Now I know, eh?
chaiya: (cooking and medieval oddities)
I have successfully canned another 10 quarts of applesauce. Time to call it a day, before I lose the opportunity to go to work tomorrow. *yawn*
chaiya: (cooking and medieval oddities)
I have spent an uncanny (pardon the pun) amount of time over the past week prepping vegetables. On the one hand, yay veggies that are organic (usually) and inexpensive (partially bartered for) and high quality. On the other hand, it's to the point where I'm having trouble getting them frozen/canned/pickled/cooked/whatever before they're going bad. Some things have had to be composted before I could get to them.

But this week, we've canned purple carrots, beets, cucumbers, squash, and onions. And that's without having made it to [livejournal.com profile] ceelove's pickling bee. So mostly, I'm proud of us.

And I lovelovelove Steve for finding and obtaining the purple carrots for me. :)
chaiya: (cooking and medieval oddities)
[livejournal.com profile] vibrantabyss made us kosher ceviche for dinner last night. We ate it over popcorn [livejournal.com profile] hakamadare popped. It was definitely the most adventurous meal I've had in a while, and I really enjoyed the novelty. Thanks again, Jonathan!

Also, we are drowning in veggies. I wish I'd been able to go to [livejournal.com profile] ceelove's pickling bee the other day. Instead, I waited for medical care, the end result of which was a doctor drawing a pen line around my inflamed scrapes from last week's klutzy fall on the sidewalk. :P
chaiya: (Default)
We had zucchini from my Grampa's garden for dinner tonight. Monster stuffed zucchini, literally larger than my forearm in all dimensions. Cooksillustrated.com saved us. :) Stuffed Zucchini recipe. )
chaiya: (cooking and medieval oddities)
I am quite enamored of my stuffing. It changes every time. I usually use bagels for the bread product, but didn't like the bagel choices at Whole Foods this year. So two kinds of toasted bread (whole wheat and 7 grain) make up about half of the mass of the dish. And the rest is up to my creativity and resourcefulness.

This year, I have saute'd leeks, fennel, and celery from the farm share in a mixture of (Greek) olive oil, cinnamon, nutmeg, allspice, clove, and ground ginger. Added to that pumpkin seeds, sunflower seeds, sliced almonds, a sliced apple, dried dates, figs, apricots, cherries, currants, and ... actually, I think that's it. So all of that goes in with the bread, which gets a small amount of egg for sticking together. Oh, and leftover duck stock for moisture.

Made. Of. Awesome.

Profile

chaiya: (Default)
chaiya

January 2015

S M T W T F S
    123
4 5678910
11121314151617
18192021222324
25262728293031

Syndicate

RSS Atom

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 21st, 2017 02:01 pm
Powered by Dreamwidth Studios