nothavanas: (Default)
Things I made which were good:

Grilled Mexican Corn, from Cooks Illustrated, with a spicy creamy sauce. They have you rub the corn in oil mixed with chile powder before grilling, which gives it a great flavor. I used the broiler, since we weren't grilling anything else.

Vegetable stock, two giant pots full. I didn't bother sauteing any of the vegetables this time. I have made stock ice cubes from some of it, and used some of it in...

Vegetable soup that was sort of supposed to be borscht. Mainly it had a couple beets in it. It ended up being your standard tasty veggie soup with carrots and celery and potatoes and things.

Squash dumplings with brown butter. Thank you, Alton Brown! These were fantastic. You bake some potatoes and some squash (I had delicata, not butternut) and mash their fleshes together. You add salt and nutmeg and flour, then shape into little balls. I couldn't get the dough to become non-sticky, so I just sort of hand-shaped some blobs. I refrigerated them overnight (okay, I left them out in the garage) and boiled them in salted water the next day, until they float. Then you cool them in ice water and toss them with a touch of oil. Before you serve them, you brown them in butter which has first been browned itself, with some sage leaves. So fantastic, rich and decadent and relatively healthy, as decadence goes.
nothavanas: (Default)
What’s in the Box:
Radishes
Bunch beets
Cameo Apples
Purple kohlrabi
Bok choy
Shell peas
Red Oak Leaf lettuce
Winter Density lettuce
Cilantro
Garlic flowers

I pick it up today around 5ish.
Unrelatedly, Cooks Illustrated recommends a gadget for stripping kernels off of corn. I may have to get one, 'cause it sure is messy with a knife.

Denial

Oct. 12th, 2008 01:32 pm
nothavanas: (Default)
It cannot possibly be fall if I am eating fresh corn on the cob and watermelon for lunch.

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