Finally available up here; I’ve been craving them since it’s that time of year and the white beans we’ve been eating call out for them. So I bought four, and one got chopped up and added to the soaked beans along with onion, garlic, a bit of turkey bacon, herbs, and white wine, and simmered for two hours until the aromatics had disintegrated and the beans were tender. Meanwhile the other three artichokes got the…
Year: 2007
Turkey meatballs, with minced turkey bacon, onion, garlic, herbes de provence, and a pinch of flour, in a tomato sauce with chiffonaded kale, piquin peppers, more garlic and onion, oregano, and a splash of wine. The spaghetti in question was organic whole wheat pasta, and the wine a 2003 Raymond Usseglio Châteauneuf, which was just right, since its relative lightness kept its youth from interfering with the expression of all the nice fruit, herbs, and…
Our neighbor, Kenny, is a bow hunter, and gave us some meat from an animal he killed a while back. So the stew meat from him, browned, became the base for another fridge-clearing stew. Carrot, parsnip, onion, and celery root went in, plus some tomato sauce from Friday, plus the rest of the sweet potato cakes and green curry sauce from the scallops, plus the last of the quinoa and some leftover pinto beans. It…
But with a Peruvian slant- stuffed with leftover blue potatoes and quinoa, plus grated cheese, cumin, and a bit of cayenne. On the side, a mango/avo/red onion salsa, and plantains fried in a little olive oil. I broiled the peppers for a couple of minutes first to get the skins off, than baked them for a few more to heat the filling through. Along with a nice cold beer, the winter mess outside receded pretty…
Milo was asking for fish, so I bought some wild salmon, and while at the store also saw some wasabi peas. Ground up, they made a nice crust for the fish, which was accompanied by mashed purple potatoes, steamed broccoli, and a pan sauce of orange juice, red wine, soy sauce, and a drop of agave syrup. A good looking plate of food, and it tasted even better. We finished the Volnay from the night…
Big, beautiful scallops were the only new ingredient in this one; the sauce was leftover collards, steamed kale, a bit of spinach, a few canned tomatoes, and the last of some coconut milk. The little cakes were red quinoa and steamed sweet potatoes mashed together. I also made a pan sauce once the scallops came out with a splash of wine and dribbled it over all once plated. We opened a 2001 Volnay “Carelles” by…
Back from the city, where we did some good eating (I’ll try to get to it in a future post,) and pretty tired, easy won out. Nice big burgers with shiitakes caramelized in smoked fat and spinach wilted with garlic on top, as well as just a bit of ketchup and mustard since I was too lazy to caramelize onions or make mayo. We finished the Pleiades that Christine opened while I was gone, and…
Today I happily bought some monkfish, which we haven’t seen in a while, and wrapped it in blanched collards, then put it in the iron pan with a bit of duck fat and olive oil. While it was cooking, I peeled, cubed and steamed an acorn squash. Once cooked through, the rolls came out and a pan sauce ensued: some of the carrot/burdock purée from yesterday, juice of half a grapefruit, a pat of butter,…
Purée #1: kidney beans, canned tomatoes, kale pesto, collards from a few nights back, coconut milk, and some extra spices to round it out. Purée #2: burdock, carrots, and ginger cooked until soft in a bit of water with ume vinegar and two dried mushrooms. Last, basil tofu with a thick nam pla/rice vinegar/ponzu sauce and lots of basil and scallions. All of this went on my patented fake enjera, made this time with whole…
Chris is briefly back from tour, so they all came over for a hearty winter dinner. I put a wild boar roast in the oven at 9 AM and by 6 PM it was a divine pasta sauce. Since I had a full day in the studio, I finely minced the aromatics that went into the boar- carrot, onion, garlic, dried porcini- so they would disappear in the final sauce. Once the boar roast had…