nothavanas: (Default)
Saturday I went to the Farmers' market in the U district (after my eye doctor appointment) and got an entire sockeye salmon for $25, and a miscellaney of vegetables. I got squat rounded carrots called Thumbelina, golden beets (many of which were smaller than chocolate chip cookie dough portions), parsnips (which were labeled carrots, but I've never met a white carrot), and celery root. I diced up the veggies, adding in two potatoes and a number of garlic cloves, and tossed with olive oil and spices. The spices I grabbed were mixed peppercorns, juniper berries, bay leaves, sage, kosher salt, and a little mustard seed, plus a dash or two of apple cider vinegar. I roasted them at 350 for 20 minutes, then raised the heat to 450 (so I could bake biscuits!) for another 15-20 minutes.

Today I dumped the leftover veggies into a pot, heated them up, and added about half a jar of roasted red and yellow peppers, and a quart ziploc full of veggie stock. I diluted the stock with maybe 3.5 cups of water, enough to cover and seem souplike, and brought it to a boil. I pureed the resultant mixture in the blender, leaving a little texture behind. Final flavor adjustments involved a titch of garlic powder and some salt.

I like the soup better than the whole vegetables, honestly. They didn't get quite soft enough during roasting, but the heating and blending process softened them up nicely.

CSA Report

Jun. 23rd, 2009 08:13 am
nothavanas: (Default)
Bunch carrots
Sugar snap peas
Shell peas
Salad bowl lettuce


Last week's foods: misc salad with lettuce, radish, kohlrabi. Roast beets with feta, balsamic vinegar. Peas, strawberries, apples all eaten as-was.
nothavanas: (Default)
Eggplant is perfectly tolerable with a lot of feta cheese and some tomatoes. Pretty much everything is tolerable if covered in enough cheese, though.

Roasted beets with balsamic vinegar and feta are fantastic, though. I stand by that one.


Sep. 5th, 2008 12:22 pm
nothavanas: (Default)
Harvard Beets, quoth the 75th anniversary JOY.
In which I roasted 1 and a half pounds of beets (two very large ones), cut them into wedges (1/6ths) and then tossed them into a cooked sauce of sugar, white wine, cornstarch, salt, and cloves, letting them sit for quite a while. I added the butter and a splash of cider vinegar to the tupperware containers, so that it melted in "just before serving" when I microwaved them.

I had 1.5x the amount of beets, but I didn't need to increase the amount of sauce. I think I will cook up some chicken breasts and serve with the leftover sauce. And it could have used a touch more butter to thicken it, or perhaps whisking it in as I served it (like, you know, the recipe says to do) would have helped.

They are very tasty indeed. I didn't know I liked beets before this summer, never having eaten them, but now I do. :9


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