Long-delayed tastiness
Oct. 29th, 2009 07:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nothavanasThings 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.
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.
