Sort of a combination of things we’ve been eating recently; the rest of the brats needed eating, and polenta is really working right now in the hot weather. So more herb polenta, grilled brats, and a head of Boston lettuce tossed with grated carrot, scallion, and some of Jo’s bottled ginger dressing which you get in on your salad in almost every sushi joint in town (for a reason- it’s yummy, and sometimes there’s a…
Month: July 2006
We had some leftover tofu, and a few different veggies (peas, carrots, spinach, zucchini) in need of cooking, so they all went in the big pan along with a lot of quartered new potatoes, onion, water, curry pastes and powders, salt, basil leaves and coconut milk. It all simmered until the potatoes were just tender. Finished with a few scallions and cilantro. No prizes for guessing what we drank.
Raffetto’s on Houston makes fantastic fresh pasta, and their saffron is one of my favorites. So I got fettucine, and then some fresh scallops and squid on the way home. Seared the seafood, then threw in onion, garlic, and herbs, then deglazed with wine, followed by a whipped mixture of greek yogurt and avocado. Let bubble for a minute, then tossed the pasta to coat and stirred back in the seafood and their juices. Finished…
The rest of the uncooked saffron pasta got a simple sauce made from a bratwurst, onion, garlic, herbs, and a can of tomatoes. Simple, but pretty deep; I cooked the sauce for a while to deepen the flavors and thicken it up, and the sausage and onion had caramelized really well. I love the creamy richness of the fresh pasta, and saffron has such a wonderful perfume which melded nicely with the sausage flavor. To…
Kind of a lighter take on fried chicken, grits, and greens: pan-roasted chicken, rubbed with herbs, went on polenta laced with more herbs, parmesan, and pepper, and a pile of purple kale blanched and tossed with lemon, olive oil, and ponzu. Really simple, and just right on a hot day with a chilled Sinskey vin gris (100% Pinot Noir.)