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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.


Sep. 25th, 2009 03:15 pm
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The advantage of living with a vegetarian and someone who doesn't like fish is that I get to eat it all myself.
Loki Fish Co. has the best smoked salmon I've ever tasted. I suspect buying from the fishermen goes a long way, there.
I keep meaning to get a whole fish from their boat (F/V Loki. It makes me a little twitchy, buying from the god of chaos.) and grill it up some day.
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Xocolatl de David manufactures a "Raleigh Bar" containing pecan, nougat, bacon, caramel, and sea salt. It is amazing and exquisite.
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It doesn't get much better than raspberry apple cider that was made 4 days ago.
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So I was at Rockridge Orchards' stand at the U-District Farmers' Market, contemplating their rhubarb fiercely. The woman who works there (I believe she's the owner's wife/co-owner) asked if she could help, and I said I was trying to decide between pie and cobbler. She suggested stir-fry; just add the rhubarb in as if it were a vegetable. Which it is, technically, and it's only used in desserts with a ton of sugar. So I got a few sticks, along with some raspberry apple cider made on Friday.

(Diversion: Empire Ice Cream is back! They have bacon and hazelnuts, chocolate, mint, brown sugar, and rhubarb-oolong sorbet. All are delicious.)

Today I got some mixed stir-fry frozen vegetables, along with some fake chicken strips and some stir-fry sauce, and threw diced rhubarb in there. It came out quite well. The rhubarb was tart and crunchy, and some chunks got soft and sweeter. It went very well with the crispy broccoli and snow peas and such.
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A peach from Sunday's market, halved, pitted, and broiled in the toaster oven until warm and juicy and melty. It was amazingly delicious and sweet and fantastic.
And in about 45 minutes I'm going to snag a free bagel and toast that too. Mmmmmm.

Update: delicious crispy browned cinnamon-raisin bagel. I like this toaster oven concept.
nothavanas: (Default)
Strawberries!!! Because I was already in line to pay for the chiles. Strawberries on my Cheerios and on my oatmeal (plus cream and sugar) and just straight up.


Sep. 23rd, 2008 08:19 pm
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The siren smell of roasting chiles seduced me from halfway across the market this week.

So I had half a pound of Anaheims and half a pound of poblanos, freshly roasted, and no recipes in mind.

In Which Chile Peppers are a Vegetable, not a Seasoning

Around 1 tbsp ghee
5ish fingerling potatoes, sliced and cut into large chunks
roasted chiles, as above
Monterey Jack cheese, grated on the wide face

Saute potatoes in ghee until visibly cooked through. Peel chiles, slice, and add to skillet. (Remove as many seeds as you want to.) Saute until warmed through. Add grated cheese and stir until it melts. Serve on corn tortillas with more cheese. Lots of cheese.

Ice Cream!

Aug. 30th, 2008 01:11 pm
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Carrot/Chile Sorbet, and Shiro Plum Ice Cream.

Allow me to read you the ingredients lists for these:
Water, local carrots, sugar, lemon drop chiles.
Cream, milk, sugar, eggs, shiro plums.

The sorbet is reasonably spicy, and has a nice carrot flavor as well as the chile flavor. The ice cream is to die for. They've roasted the plums a bit to caramelize them, and the ice cream base they use is unbelievably delicious. (Obligatory William Carlos Wiliams reference goes here.)

Oh, and I got a most excellent green chile and cheese tamale, with corn and tomato inside as well, and a nice tomatillo/cilantro salsa on top.


Aug. 26th, 2008 07:41 am
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Giant peaches at the prime of ripeness, soft enough to melt off the fruit into your mouth and juicy enough to mandate a napkin. Or a lot of hand licking.

Also hazelnut cream chaiwalla from Trabant. That makes for a lovely morning.
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Blueberry apple cider, because the first jug was delicious.
1.5 pints of blueberries. I need two cups for pancakes and I wasn't sure what the conversion is. It's not like you can have too many blueberries.
Zucchini, 3 for a dollar. AKA "please dear god take them away" prices. I'm going to deepfry them with some Cajun spices.
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Spiced Blackberry Wine, from Rockridge
Thai Basil, Bill's Peach, and Blueberry/Lemon Pudding Cake ice creams from Empire ice cream. I said I was going to freeze some for a while, and he said "Don't keep it for more than two weeks." !!! I laughed and said I just wasn't going to eat it all that morning, and he allowed that was acceptable.
nothavanas: (Default)
radishes (the skinny kind that are good with butter)
Beets (not the same as last week’s)
golden raspberries (oh, wow)

Salmon (omg)
Blueberry apple cider
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July 12
marmalade, chocolate sauce, blackberry blossom honey, a lot of vegetables to stirfry, Rainier cherries.


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