nothavanas: (Default)
I made Alton Brown's hash browns for breakfast a week or so back. You grate the
potato with peel (I used the food processor, because I have sworn an
oath not to hand grate any quantity of food over 1 tortilla-and-cheese
worth) and squeeze some of the water out. I cooked 13 strips of bacon in
my cast iron skillet, drained most of the grease (leaving a few mm of
liquid) and added the potato shreds, sprinkling with kosher salt. It
said to cook for a while and them flip the whole thing. That only sort
of worked, and I should have added more grease to fry the second side
in. Still, it came out delicious.
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.
nothavanas: (Default)
-I made twice baked potatoes, substituting bacon salt for actual bacon and freeze-dried chives for fresh. They came out fabulously; one whole potato per person worked out fine.

-That fancy Italian olive oil is beautiful with fresh sourdough bread and kosher salt. I ran an experiment out of laziness, and let the sourdough loaves rise overnight on the counter after shaping them. The texture is beautiful. There wasn't much ovenspring, if any, but the crumb is excellent and there's a nice crust. I may do that again on purpose!
nothavanas: (Default)
I'm planning to do something tasty with my collection of Savory Spice Shop blends and ingredients once a week this year.

This week I made Potato-Chorizo Tacos with Avocado-Tomatillo Salsa, and made the chorizo from the last of my chorizo spice blend and a pound of ground pork. I made a double batch of the salsa, since I bought roughly twice as much ingredients as I needed. That's what comes of deciding on dinner while I'm at the grocery store, without my recipes. I didn't remember to get any jalapeno peppers, so I threw in a little bit of the Honey-Jalapeno Hot Sauce from the Ballard Farmer's Market. The salsa turned out very mild and creamy, while the chorizo had a reasonable kick. It happily fed everyone; I mixed a separate batch with fake beef for the vegetarian.

Potatoes

Jan. 7th, 2009 09:56 am
nothavanas: (Default)
Some fingerling potatoes, from my CSA box, sliced around 1/4 inch thin, sauteed in olive oil. Some parmesan cheese and some Smoky Hills Cheese Blend added for flavor.

Good for dinner and for breakfast!

Chard!

Oct. 14th, 2008 08:06 am
nothavanas: (Default)
I made chard-saffron tart last night, from The Greens Cookbook. This is my favorite dish of all time from that book, including olive oil bread, and it is the only reason I own a tart pan. It's easy, the dough is beautifully flavored and textured, the custard is quick and tasty. And it makes an excellent breakfast.

I also boiled some various potatoes and mixed them with pesto, as if I didn't feel like making the pasta portion of pasta with pesto and new potatoes. And I blanched some yellow and green beans and dressed them with red wine vinegar, olive oil, and Wash Park seasoning blend. It was food processing evening.

Oh, and Sunday I made sourdough bread, which I ate with apple butter from Woodrings Orchard.
nothavanas: (Default)
1 russet potato, stabbed with a fork, rolled in canola oil and sprinkled with salt. Microwaved for 5 min on high, left in the microwave for a while, then wedged into the oven alongside a cookie tray for 20 min at 325. Potato split, buttered, and sprinkled with Smoky Hills Cheese Blend.
om nom nom. (Directions from Alton Brown. He says 350, but the cookies took precedence on that one.)

Also, Grandma Morton's Ginger Cookies. <3

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