tag:blogger.com,1999:blog-4931444293872370252024-03-05T20:24:15.781-05:00Tinkering with DinnerA blog about the art and science of cooking with a particular focus on tinkering with recipes to create a more perfect dish. Also a fair bit about eating local, slow food and that sort of thing. Less about the ice cream these days.billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.comBlogger599125tag:blogger.com,1999:blog-493144429387237025.post-52452004364718085662011-12-23T14:38:00.002-05:002011-12-23T14:52:33.862-05:00Oh right, the blogI give up. I had been counting on a new CSA subscription re-igniting my interest in cooking from the low ebb it had fallen to, but the Teena's Pride gourmet box is...um...what's the opposite of inspiring? I'm going to go with soul-crushing. Another week of squash and eggplant and herbs. And three small beets. That's great; Thanks for that. There's always either too little or too much and it's never too much of something I actually want. <div><br /></div><div>Blogs always linger on too long either tapering off with apologies for lack of posts of bilious rants about what the blogger used to like. I'm cutting this off before I do any more of either. If I find I have something to share later, I'll try some new social media instead of putting it up here. Blogs are so 2008, anyway. </div><div><br /></div><div>I'll just end by wishing you all happy holidays and that you can enjoy cooking more than I can at the moment. If you've got a blog or somesuch you'd like to send whatever readers I've got to, please post it in the comments.</div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com6tag:blogger.com,1999:blog-493144429387237025.post-11376505170560339972011-12-16T21:08:00.007-05:002011-12-16T21:55:52.756-05:00CSA week five wrap-up, week six start-upNow then where were we? Oh yes, last week's share; Did I cook anything interesting with it?<br /><br />Well, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8jKdSF_dKvESuJgYymBlPMo7KqtQDBpwz8NlQeJUBnPhKpBSUq1sKbVKyz3tviBiAuEjGMpE9p4SaMGKH1Ez-F-5HAobu80ZehM6k3LQEpUaxfXUhiR1E6B62uWkE1ZrlTHVk338aWw/s1600/IMG_5394.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX8jKdSF_dKvESuJgYymBlPMo7KqtQDBpwz8NlQeJUBnPhKpBSUq1sKbVKyz3tviBiAuEjGMpE9p4SaMGKH1Ez-F-5HAobu80ZehM6k3LQEpUaxfXUhiR1E6B62uWkE1ZrlTHVk338aWw/s200/IMG_5394.JPG" alt="" id="BLOGGER_PHOTO_ID_5686925028841233346" border="0" /></a>there were the chile rellenos, but I have to admit I made them yesterday. They're actually quite simple, unless you go full-Bayless with them in which case they're extraordinarily complex and take all day. But if you just stuff the peppers with cheese and use enchilada sauce from a can, pretty simple. The one interesting thing is the batter which is made by whipping egg whites then mixing the yolks back in along with some flour. Whipping just two egg whites is difficult so I wasn't able to get quite the loft or stiffness I wanted, but you can see some light blobbiness in the results.<br /><br />As for the rest, I picked away at the squash and herbs. The best thing I did was roast the squash down along with some onions and peppers and blended it into sandwich spread to use with slow-braised turkey. I probably should have taken a picture of that. I may well make some more and pack it in a jar as it wasn't bad at all. If I do, I'll take a picture.<br /><br />On to this week, then.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oTTsL-BREOFRwNIgBjJ4yk7SXvrzMWe8DdXG7jh1rSfLnr8KU7Jrcf4vlado2kNDMvj0xUpoWumrRbi3muoV5ChRjzHueYBb65QpETfGVdoDJiytQ7WIPR-34fgW0N5PPy4r5v2FNQQ/s1600/IMG_5384.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 416px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5oTTsL-BREOFRwNIgBjJ4yk7SXvrzMWe8DdXG7jh1rSfLnr8KU7Jrcf4vlado2kNDMvj0xUpoWumrRbi3muoV5ChRjzHueYBb65QpETfGVdoDJiytQ7WIPR-34fgW0N5PPy4r5v2FNQQ/s400/IMG_5384.JPG" alt="" id="BLOGGER_PHOTO_ID_5686925456228588850" border="0" /></a><br />Oh joy. These squash and eggplant are going directly into the freezer in the hope that I'll be happy to dig them out in six months time. Next week's squash and eggplant are going directly into the trash. Scallions are a nice change of pace. I think I'll make a scallion shrimp stir fry with them as that's been successful in the past and makes good use of the copious green bits I've got.<br /><br />The<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4HPAxmw6YZVg1ww7sRAcWPzYCYmbfJJguWUZT7ezSibU4PpmjAOMT423BLM3NzATRp2uP92xnJT9YGxlVpQXdyCjYMvezdx-UAYuJbktNtVtGy9LQBX_60plKYLPitSxonlKEq2j66g8/s1600/IMG_5391.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4HPAxmw6YZVg1ww7sRAcWPzYCYmbfJJguWUZT7ezSibU4PpmjAOMT423BLM3NzATRp2uP92xnJT9YGxlVpQXdyCjYMvezdx-UAYuJbktNtVtGy9LQBX_60plKYLPitSxonlKEq2j66g8/s200/IMG_5391.JPG" alt="" id="BLOGGER_PHOTO_ID_5686925188883596386" border="0" /></a> best bit is the tomatoes, of course (although rumor has it I'll be cursing another batch of them soon enough). Slicing tomatoes plus basil (top right corner) means I'm breaking my mozzarella-making kit. I've used the kit once before and it makes cheese that's not quite as good as store-bought for only a slightly higher cost. I wonder if I can find a gallon of buffalo milk. That might improve it. I should probably hold back some eggplant to go with that too.<br /><br />Once again, I'll let you know if the muse happens by. In the meantime, you should go back to last week's post to read Meow's comment on how she used last week's share. She wasn't any more inspired than I was, but it's good to get another take on things.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com2tag:blogger.com,1999:blog-493144429387237025.post-33423852218292588422011-12-14T19:50:00.009-05:002011-12-14T20:09:27.057-05:00Cobaya dinner at AzulMy apologies to those who tuned in for your weekly dose of CSA dissatisfaction and regret. You'll have to come back tomorrow for that. Today, I've got my write-up of last night's Cobaya dinner at Azul in the Mandarin Oriental hotel.<br /><br />The event was filmed for the Bizarre Foods television series (unless Zimmerman's got another hosting gig I don't know about. The dinner wasn't particularly bizarre, but I haven't seen more than 15 minutes of the show so I don't know how closely it sticks to its remit.) but it wasn't disruptive at all so far as I could tell. The production crew did take notice of my note-taking and asked if they could film me, but I declined and apologize for depriving you of breathless footage of blogging action. On the plus side, the room was all lit up for the cameras so you'll be getting better photos here.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7N9QSWa2Mr5uXl8qg9C3Mp-LevTJgPp0WSw-FbF35fynnRLgQIcOG6W4xH97GbkQRsi_hsxRSNqCsALhUWpg5I2IngmTa2Vy8_V1vpzxe-1m7WnGCNjtsNFYWIfGwyoTCkuFeD-qQ40/s1600/IMG_5333.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 94px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhw7N9QSWa2Mr5uXl8qg9C3Mp-LevTJgPp0WSw-FbF35fynnRLgQIcOG6W4xH97GbkQRsi_hsxRSNqCsALhUWpg5I2IngmTa2Vy8_V1vpzxe-1m7WnGCNjtsNFYWIfGwyoTCkuFeD-qQ40/s200/IMG_5333.JPG" alt="" id="BLOGGER_PHOTO_ID_5686154168235230098" border="0" /></a><br /><br />We started with a couple cocktails concocted by the executive chef Joel Huff. First up was a champagne cocktail with green tea and Asian pear. It started blah, but the flavors came through as it warmed up. Sencha nose, fuity roundness and champagne bitterness. Not bad, but no real improvement over a decent glass of plain champagne to my mind. I didn't catch the multitude of ingredients that made up the second cocktail. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQmSOXQBdllcJn0kstMKrjq4yTrL4DOhRJ9IRF64odZ2rexTNOmox-Khl4p3-0Lt2pUYwx7JbazU9JWQmTLKV2DYpgUfzGZeO0Gd4-x9LiGNqi69v4xlorwdsmQhdsqAE4wHuuzHgVeM/s1600/IMG_5347.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 124px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyQmSOXQBdllcJn0kstMKrjq4yTrL4DOhRJ9IRF64odZ2rexTNOmox-Khl4p3-0Lt2pUYwx7JbazU9JWQmTLKV2DYpgUfzGZeO0Gd4-x9LiGNqi69v4xlorwdsmQhdsqAE4wHuuzHgVeM/s200/IMG_5347.JPG" alt="" id="BLOGGER_PHOTO_ID_5686154170960112610" border="0" /></a>Huff demoed how to make it, but the scrum of photographers was too thick for me to get near the front and I feel like a fool holding my camera overhead like a paparazzo. I can tell that that's frozen mint spuma on top, though. I'm no cocktail connoisseur, so I found it a whole lot of effort to make fruit punch. I do like the touch of vanilla, though. Perhaps there were subtleties lost on me.<br /><br />After<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VJRI1ArS9Bn6qbFpUMqB4w5Jdxjwq1-O8CHd8KirKOS3cZPxAs5W5zr7LW43JyKuB5lhz6K5qjv3GYONoAHyb7LiCLkVSLN4s8n42ifymX8BO9ETFxP-_Fmj_5cz9GYeMxqlxv1dEOA/s1600/IMG_5348.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3VJRI1ArS9Bn6qbFpUMqB4w5Jdxjwq1-O8CHd8KirKOS3cZPxAs5W5zr7LW43JyKuB5lhz6K5qjv3GYONoAHyb7LiCLkVSLN4s8n42ifymX8BO9ETFxP-_Fmj_5cz9GYeMxqlxv1dEOA/s200/IMG_5348.JPG" alt="" id="BLOGGER_PHOTO_ID_5686154175635065794" border="0" /></a> the drinks it was time to get seated. It's a nice space. The overly numerous and solicitous waitstaff made me rather uncomfortable. A sign of my lack of class, I'm certain, but I can put my own napkin on my lap, thank you. As we waited for the first course, We got a basket of some really tasty house-baked breads--crisp and slightly warm. The olive bread is especially nice as it is redolent of sweet olive oil.<br /><br />That<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-70Zh_pNFC_8QyGrmclJaDmfsdyzmADV12YM1mK4N3WU4VZ7IIABCvdYDExtieRElA40E36AMsqGozk8__lGwFa1g7QwlIPwSh-1vQ6PSekM4MLD9NnSuZneL3YVJ9EnQN0nNlegNOg8/s1600/IMG_5351.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-70Zh_pNFC_8QyGrmclJaDmfsdyzmADV12YM1mK4N3WU4VZ7IIABCvdYDExtieRElA40E36AMsqGozk8__lGwFa1g7QwlIPwSh-1vQ6PSekM4MLD9NnSuZneL3YVJ9EnQN0nNlegNOg8/s320/IMG_5351.JPG" alt="" id="BLOGGER_PHOTO_ID_5686153900338036834" border="0" /></a> first course was uni from Santa Barbara topped with a little fresh horseradish and sorbet made of monstera from Paradise Farms. I enjoyed the separate components, but the whole was much less than the parts. The sweet bubblegum flavor of the monstera makes great sorbet, but with uni? Ech. Maybe if there was more than a couple bites I would have figured it out, but it just did not work right off the bat and that's the only chance it had.<br /><br />The<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFhNUe-lRr8ssIpLlBZoY-H10vmd9HiPGnXRQbYnxpziu6p32y2helt7zS_HwGKM81SiBmM4BWW217mLijRivaUGGjxPVNetnUnw1M26jJIaePjeos_JrQO6_LWWgVurJfj6lZZNrYc0/s1600/IMG_5354.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinFhNUe-lRr8ssIpLlBZoY-H10vmd9HiPGnXRQbYnxpziu6p32y2helt7zS_HwGKM81SiBmM4BWW217mLijRivaUGGjxPVNetnUnw1M26jJIaePjeos_JrQO6_LWWgVurJfj6lZZNrYc0/s320/IMG_5354.JPG" alt="" id="BLOGGER_PHOTO_ID_5686153660929785362" border="0" /></a> second course was a pumpkin swordfish tataki. Apparently, "pumpkin" is the variety of swordfish as well as three different components on the plate. There's crisp fried green onion and a little pool of soy sauce (maybe) as well. Pretty presentation, but difficult to manipulate. Lovely flavors, though. Different combinations revealed different aspects, but everything together was the best with the sweet pumpkin jelly, salty sauce and tangy chutney (that's what I'm calling the stuff on the far right) all working with the fish in different ways. Nicely balanced.<br /><br />The third course--Pickled squash and pumpkin oil--never arrived. If that's because it didn't work and Huff decided not to present it, then good for him.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgscZ7QWTpOQKeWyVqsCC9Dt2l_9cjEQm5-7evixy-SOTV5TOY1-0hIoPFURBJaDSBGWHKNiYYhQfjYIsuAtgDuRAAehphP79EnI3olx-6ouo-oQcp-AMqpf0Xva4lmkbae3VV4LR0tpaY/s1600/IMG_5360.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 254px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgscZ7QWTpOQKeWyVqsCC9Dt2l_9cjEQm5-7evixy-SOTV5TOY1-0hIoPFURBJaDSBGWHKNiYYhQfjYIsuAtgDuRAAehphP79EnI3olx-6ouo-oQcp-AMqpf0Xva4lmkbae3VV4LR0tpaY/s320/IMG_5360.JPG" alt="" id="BLOGGER_PHOTO_ID_5686153654285610434" border="0" /></a><br />Instead we skipped straight to beetzanella: beets prepared in a half dozen different ways paired with four or five preparations of Wisconsin blue cheese. This wasn't my prettiest photo of the plate, but I wanted the overhead view so you could everything. Visually stunning and at least as good to eat. There wasn't a unpleasant flavor or texture or a combination that didn't work. A fabulous plate.<br /><br />And<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMngBDSSh3jOGW_Dipxg-yEs3e9yrolKMIkWGTHymkxcYtxKTJ2UbsRVLahWEBxGe4nm_sRfAm5wjMECxuaL5NGJjHCBZsQEg6cuCtAFQftwXCzB-VYnykJeeyizO-MgqNCPN6osPuvhU/s1600/IMG_5364.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 234px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMngBDSSh3jOGW_Dipxg-yEs3e9yrolKMIkWGTHymkxcYtxKTJ2UbsRVLahWEBxGe4nm_sRfAm5wjMECxuaL5NGJjHCBZsQEg6cuCtAFQftwXCzB-VYnykJeeyizO-MgqNCPN6osPuvhU/s320/IMG_5364.JPG" alt="" id="BLOGGER_PHOTO_ID_5686153334794472786" border="0" /></a> then there's this. Smoked octopus, cauliflower vadouvan. Like the previous course, this tastes as good as it looks. I'm assuming here that you understand that it looks unpleasant and off-putting. Some people at the table complained of tough octopus, but mine was tender which, combined with the overwhelming smoke, gave it the flavor and texture of a hot dog and not a particularly good one either. The big squeeze of mildly spiced goop only adds to the resemblance. Let's just move along.<br /><br />Now <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_JrklY7IoXjwfqK18G4DKLu5_pm_QnwbvOTTmwPbhSDGRNvN0Rb2zlnQImtgwwgIvXrlAL62UjT3OcRLubZON4EsGJ_3KlnRW9ztKizmuI_9YUawQ7ySTBNBIYyjNRkELUrMnidZ098/s1600/IMG_5365.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo_JrklY7IoXjwfqK18G4DKLu5_pm_QnwbvOTTmwPbhSDGRNvN0Rb2zlnQImtgwwgIvXrlAL62UjT3OcRLubZON4EsGJ_3KlnRW9ztKizmuI_9YUawQ7ySTBNBIYyjNRkELUrMnidZ098/s320/IMG_5365.JPG" alt="" id="BLOGGER_PHOTO_ID_5686153329717861522" border="0" /></a>this is much nicer to look at: Carnaroli rice risotto with chanterelles, snails (under the rice) and a poached egg over a bed of forest floor aromatics. The snails were fed on basil which we were told affects their flavor, but I can't say I could tell. Oh yeah, Huff came by to shave white truffle over top but my after-shot was overexposed. I tried to defend this dish to my fellow diners as an inoffensive mushroom risotto, but my table was in open rebellion after that last course. The bland truffle and actively offensive smelly junkpile under the bowl came under particularly harsh attack. The latter was matter of the chef's vision not being well received rather than a problem with preparation. Although, if you want that, the risotto was rather stiffer than I prefer and a touch underdone. The mushrooms were tasty, though.<br /><br />I should mention at this point that I had the wine pairing and all the wines were pretty good. The pairing with the next course, Morgon Beaujolais was outstanding--easy drinking, but still complex. Not boringly fruity or overly harsh. And a surprisingly good pairing with fish.<br /><br />The<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_cXYgo0AaK076NNEyjh-fcLjgi-3D8kZjeZzpfeRcotgoBmbjxiIRGdLDwoRR0vdrtZTotXvtcUkq1bLcvaW1-pLFdzwiD0azPS-XOStO7FIO4XhukC43YoYjB13I6a2j7JNVQroc_s/s1600/IMG_5372.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 294px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht_cXYgo0AaK076NNEyjh-fcLjgi-3D8kZjeZzpfeRcotgoBmbjxiIRGdLDwoRR0vdrtZTotXvtcUkq1bLcvaW1-pLFdzwiD0azPS-XOStO7FIO4XhukC43YoYjB13I6a2j7JNVQroc_s/s320/IMG_5372.JPG" alt="" id="BLOGGER_PHOTO_ID_5686152852841736898" border="0" /></a> aforementioned fish was turbot, served with preserved lemon, artichokes, sunchokes and a mild perfumey crumble of something we couldn't identify. This was a controversial dish at my table, but I liked it a lot. Every component on the plate worked harmoniously together and none of them, individually or together, overwhelmed the mild fish. Toning down preserved lemon without losing its identity takes a level of finesse that wasn't evident in some of the other courses (unless the octopus was supposed to taste like that).<br /><br />Next up, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nQrI-A7dNoVQqGYi5xe_Zfsh9B6vX3caB5DDlk3QRa353jGPgiXL7tTP2IZupYX9PBN86aCP3TO-eg14qf37B2IQecWLI3R6VafnnKsDuuqCOeUm2uOwXyh4_Sa6xXYPc_lBOA9uzGw/s1600/IMG_5376.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-nQrI-A7dNoVQqGYi5xe_Zfsh9B6vX3caB5DDlk3QRa353jGPgiXL7tTP2IZupYX9PBN86aCP3TO-eg14qf37B2IQecWLI3R6VafnnKsDuuqCOeUm2uOwXyh4_Sa6xXYPc_lBOA9uzGw/s320/IMG_5376.JPG" alt="" id="BLOGGER_PHOTO_ID_5686152841723349154" border="0" /></a>a beef duo. 72-second waygu New York strip loin and 72-hour braised shortrib served with seawater potatoes and dots of unidentified green and white stuff. The brown dust by the shortrib tasted of cinnamon which was an interesting choice. Both beefs were juicy and tender, modestly flavorful and distinctly different. They went well with the sauces, but the didn't deliver the wow I know these cuts can. I got they feeling they weren't intended to. The potatoes were about as good as potatoes get and there was a baby brussel sprout I liked too.<br /><br />Finally,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtXGdtmszsjLlfQVtYvgC8bx0I23BcxaSHe5U3cBzG2EwswvmHozPUTFsXJFYoksaGMKztQcYYfRuQHEeNRL779hmX7O9t2LJf9ntJwZr4irtBYAerop7gWlr6MJVkLElKV9XtWvp0Uw/s1600/IMG_5380.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRtXGdtmszsjLlfQVtYvgC8bx0I23BcxaSHe5U3cBzG2EwswvmHozPUTFsXJFYoksaGMKztQcYYfRuQHEeNRL779hmX7O9t2LJf9ntJwZr4irtBYAerop7gWlr6MJVkLElKV9XtWvp0Uw/s320/IMG_5380.JPG" alt="" id="BLOGGER_PHOTO_ID_5686152839418861458" border="0" /></a> dessert. There's a sesame butter cookie under the strawberry jelly sheet, also strawberry curd, thai basil anise, pickled cardamom sprout, a caramel soy strawberry and one or two other components too. Sorry, I was fairly pickled myself by this point so I didn't get the full explanation and my notes are semi-coherent. I think I liked the flavors but not all the textures if I'm reading this right.<br /><br />And that was it. It was an oddly schizophrenic meal with wide swings in quality between courses. I'm curious if that reflected responsibility by different teams in the kitchen. Overall, I'd say the highs were high enough that I can forgive the lows. Well, maybe not the octopus. If you were watching Twitter last night, you'll have seen swooningly positive response to the meal, including high praise of the octopus. I'm quite curious to read some alternative views if any get written up.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com2tag:blogger.com,1999:blog-493144429387237025.post-84782794837157174742011-12-07T19:11:00.004-05:002011-12-07T19:17:05.536-05:00CSA week 4 wrap-up, week 5 start-upI talked about the eggplant curry already; What else have I cooked?<br /><br />There<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKkjuy3PAsKP4x3UpxyjYxciXxugZdRZO4FLP_uQ-cAa52OgjLb3ccDljyUJ7WN_tXKY3kXHeD0RQr61w6NyNW0KH6rexlUApFE6MPUAAMnLHUS29XnrnWKmx-jO8vj8fuvaovjNlVfE/s1600/IMG_5294.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWKkjuy3PAsKP4x3UpxyjYxciXxugZdRZO4FLP_uQ-cAa52OgjLb3ccDljyUJ7WN_tXKY3kXHeD0RQr61w6NyNW0KH6rexlUApFE6MPUAAMnLHUS29XnrnWKmx-jO8vj8fuvaovjNlVfE/s200/IMG_5294.JPG" alt="" id="BLOGGER_PHOTO_ID_5683544349590962866" border="0" /></a> was the squash and chard quiche with ham and leftover herb chicken. Not bad, but nothing special.<br /><br /><br /><br /><br /><br />There <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2VPo9BpHX5upQ62DAY5L9f_rZlP4ak5XbvQRH0aUdOD9B9lVYZzseB4g1bNlCTc2yeGPEYMo9uZ_h1PBlLaB3MMeY0096x3jNaIs-wO2iLpKMwwrVRz6V_kJorFBGHrDHKRWNg9RT9Q/s1600/IMG_5326.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2VPo9BpHX5upQ62DAY5L9f_rZlP4ak5XbvQRH0aUdOD9B9lVYZzseB4g1bNlCTc2yeGPEYMo9uZ_h1PBlLaB3MMeY0096x3jNaIs-wO2iLpKMwwrVRz6V_kJorFBGHrDHKRWNg9RT9Q/s200/IMG_5326.JPG" alt="" id="BLOGGER_PHOTO_ID_5683544335457376402" border="0" /></a>was the Thai basil beef where I reduced the beef to a quarter pound and added pak choi, peppers, onions and cilantro. I managed to stir fry the vegetables to just the right level of tenderness and the basil flavor came through surprisingly assertively given how mild it seemed uncooked.<br /><br />And<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2jUFcrxQpiYz2mvQTWh7MIAejgMKvIY8SaiuYlpQkm_EFr3GHyan3tuTqeW8SES498mSGdb1O2tYX14rXyDTka94GrJbgeJWuv0cgh_CAFhVx9O3ogrAD2YXGxU3dP2TldKQFxKrwyY/s1600/IMG_5320.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG2jUFcrxQpiYz2mvQTWh7MIAejgMKvIY8SaiuYlpQkm_EFr3GHyan3tuTqeW8SES498mSGdb1O2tYX14rXyDTka94GrJbgeJWuv0cgh_CAFhVx9O3ogrAD2YXGxU3dP2TldKQFxKrwyY/s200/IMG_5320.JPG" alt="" id="BLOGGER_PHOTO_ID_5683544338608763682" border="0" /></a> there was the chili that started out as a green chili with the jalapeños, tomatillos and more cilantro, but turned at least as much red with the tomato paste and red dried peppers I added. Tasty, but seriously hot. It'll mellow in the freezer over time, I think.<br /><br />I've still got the cabbage and a little leftover eggplant and squash hanging around, plus plenty of herbs, of course.<br /><br />Let's see what this week brought:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_S6s-Pow8HbZmC-g36OWk6h9R34dhJXx75beY5frKVwDEDl5N5v5KYQnnE5Ep5U6ZjPjiyMlCREE_0VCJAcNhQ_5O-Jog99gnaulysiREsy_MGQa-MuADWX9C-Cv1uziWHq7eLgc5eo/s1600/IMG_5329.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 416px; height: 379px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV_S6s-Pow8HbZmC-g36OWk6h9R34dhJXx75beY5frKVwDEDl5N5v5KYQnnE5Ep5U6ZjPjiyMlCREE_0VCJAcNhQ_5O-Jog99gnaulysiREsy_MGQa-MuADWX9C-Cv1uziWHq7eLgc5eo/s400/IMG_5329.JPG" alt="" id="BLOGGER_PHOTO_ID_5683543887919947778" border="0" /></a><br /><br />Pretty much the same as the last couple weeks and so buyer's remorse starts to set in. More squash and the six more packs of the same herbs I've already got (basil, mint, dill, lemongrass, chives and parsley) are the last things I need right now. I'm going to start drying and freezing so they don't go to waste. I had to clean out too many remnants of rotty herbs to make room for this new batch.<br /><br />Greens are easy enough to find a use for, although I could live without the double dose of salad mix and a head of lettuce. The sugarcane is a useless novelty. But the tomatoes are good to see and those poblano peppers look stuffable which could be interesting.<br /><br />If I come up with something worth writing about, I'll let you know.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com1tag:blogger.com,1999:blog-493144429387237025.post-70088992110251493862011-12-04T14:10:00.004-05:002011-12-04T14:19:55.965-05:00Vankaya gasagasala kuraor eggplant poppy-seed curry. This strikes me as an odd combination, but it is, aparently, a standard Andhra-syle dish.<br /><br />Indian poppy seeds are a different sort than the European variety we use in the U.S. For starters, they're white and, although it's tough to tell scale from the pictures, I think they're bigger. That's why the dish can call for grinding them to a paste when all my efforts to grind my poppy seeds came to naught. I have no idea if they taste any differently. Or, now that I think about it, if Indian eggplants taste any diferently from what I'm using. In any case, the dish turned out OK even if it's entirely different from what the author (Sailaja of the <a href="http://www.sailusfood.com/">Sailu's Kitchen</a> website) intended.<br /><br />Ingredients:<br /><br />3/4 pound eggplant, peeled, halved and sliced 3/4-inch thick<br />2 Tablespoons oil<br /><br />3/4 teaspoons whole mustard seeds<br />3/4 teaspoons whole cumin seeds<br /><br />1 1/2 teaspoons cayenne pepper<br />1 1/2 teaspoons coriander powder<br />1/4 teaspoon fenugreek powder<br />1/4 teaspoon cumin powder<br /><br />2 cloves garlic<br />a knob of ginger of similar size to 2 cloves of garlic<br />pinch salt<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKyMRNzToi-gfchUAkb5ZreCFqBIJ3Hft2ftdJdwpb-E6DJKMbQAl7dcms9jyxKv-k43cVwy4BaqTP646rnyFla10Vkfiihi58cZcVylbk5h9ZJnV4h0VrblX1wLEbd-nqj3mri4vjsE/s1600/IMG_5305.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCKyMRNzToi-gfchUAkb5ZreCFqBIJ3Hft2ftdJdwpb-E6DJKMbQAl7dcms9jyxKv-k43cVwy4BaqTP646rnyFla10Vkfiihi58cZcVylbk5h9ZJnV4h0VrblX1wLEbd-nqj3mri4vjsE/s320/IMG_5305.JPG" alt="" id="BLOGGER_PHOTO_ID_5682353971270123634" border="0" /></a><br /><br />2 cups water<br />4 1/2 Tablespoons poppy seeds, toasted and a good-faith attempt made at grinding them into a paste<br />2 Tablespoons light brown sugar or that solid chunk sugar if you've got it<br />2 inch diameter lump of tamarind pulp, dissolved<br /><br />1. Heat <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfwL_l2dfGte_DfaEKFwHUkCXKzlj3S1paScd0HezYahhQY-WgPaCkBgLb5WgzlDQpT0M1URTeu41RlvUjSkR2pWLyfJEBD-9OQmpQb-AC54Di31-cETB0NqybNr8p_eUwa8hQNp8xUQ/s1600/IMG_5298.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 201px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGfwL_l2dfGte_DfaEKFwHUkCXKzlj3S1paScd0HezYahhQY-WgPaCkBgLb5WgzlDQpT0M1URTeu41RlvUjSkR2pWLyfJEBD-9OQmpQb-AC54Di31-cETB0NqybNr8p_eUwa8hQNp8xUQ/s320/IMG_5298.JPG" alt="" id="BLOGGER_PHOTO_ID_5682353981998491282" border="0" /></a>half the oil to shimmering over a medium-high heat and add the eggplant slices, in batches if necessary. Cook on both sides until well-browned and translucent. Set eggplant aside.<br /><br />2. Meanwhile, mix the cayenne, coriander, fenugreek and cumin with a judicious amount of salt.<br /><br />3. Grind<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH9gf7dJugmpYK3TGFwNEt_AIcbIP1deOcIBKze1vvp_-MqAyd6UuVTYSqcZUifG6Ld3kwJ3588VQKHTb1Sj57TeJ0PiKA5yWI8P_vjLYh-FK9ZhbloJfKzdBP8l9JEXhGFaVZC3q1RE/s1600/IMG_5302.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCH9gf7dJugmpYK3TGFwNEt_AIcbIP1deOcIBKze1vvp_-MqAyd6UuVTYSqcZUifG6Ld3kwJ3588VQKHTb1Sj57TeJ0PiKA5yWI8P_vjLYh-FK9ZhbloJfKzdBP8l9JEXhGFaVZC3q1RE/s200/IMG_5302.JPG" alt="" id="BLOGGER_PHOTO_ID_5682354581767276546" border="0" /></a> the garlic and ginger into a paste with a bit more salt.<br /><br />4. Reduce heat to medium low and add the rest of the oil to the pan. When the oil shimmers again add the mustard seeds. When they pop add the cumin. When those pop add the garlic/ginger paste. Cook, stirring, until fragrant or the garlic threatens to brown whichever comes first.<br /><br />5. Add the mixed spices, stir and cook until differently fragrant. Add the water, turn the heat back up to high, and bring to a boil. Add the poppy seeds and sugar. Strain in the tamarind. Cook for <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAsDD-0YLwfkZAsINdlj1U2MTGPU8dZMYxdjnIOxb8Eikt3CV31AOpIxj1NOsqjgTDNMKqnTmJKpxlqvx57woR7YlPaN8iYh9vlci2tpsJNB19owdv-6pu9-onPQKgdIQvop8Ep9kj38/s1600/IMG_5309.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 201px; height: 151px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFAsDD-0YLwfkZAsINdlj1U2MTGPU8dZMYxdjnIOxb8Eikt3CV31AOpIxj1NOsqjgTDNMKqnTmJKpxlqvx57woR7YlPaN8iYh9vlci2tpsJNB19owdv-6pu9-onPQKgdIQvop8Ep9kj38/s320/IMG_5309.JPG" alt="" id="BLOGGER_PHOTO_ID_5682353964534398210" border="0" /></a>8 minutes, stirring every few minutes to ensure nothing sticks to the pan. Be skeptical that this could possibly turn into a proper sauce.<br /><br />6. Return the eggplant to the pan, turn the heat down to medium-low and cook for 15 minutes until the eggplant is falling apart and, wonder-of-wonders, the sauce has thickened to a gravy-like consistancy.<br /><br />Serve with rice, roti, or, if it's all you've got, naan. Possibly you could get away with flour tortillas.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjRypujLa6fDW_1Od4OAxTKVMNmj-MzvViGDpTNixqSbec9tJtwTwVXxlx7ryfnagf_TnpFyJ_1_He34nUDOMxrmQElKhKkWdBlr_WWpPHtqSOAwRvg_E8CYUjlWVWfFx4w1JSz4BQVw/s1600/IMG_5317.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 418px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTjRypujLa6fDW_1Od4OAxTKVMNmj-MzvViGDpTNixqSbec9tJtwTwVXxlx7ryfnagf_TnpFyJ_1_He34nUDOMxrmQElKhKkWdBlr_WWpPHtqSOAwRvg_E8CYUjlWVWfFx4w1JSz4BQVw/s400/IMG_5317.JPG" alt="" id="BLOGGER_PHOTO_ID_5682354991824042658" border="0" /></a><br />Not the world's most attractive dish, but curries rarely photograph well. The eggplant is meltingly soft in a thick gravy. The rich flavors of sweet tamarind and mellow spice dominate but the eggplant adds earthiness and the poppy seeds give a toasty aftertaste. Using a piece of naan as a scoop brings out the toastiness and rebalances the flavors nicely. It also hides the gritiness of all those unground poppy seeds. Also, it's pretty cool how the dish makes its own spice-oil condiment as the oil absorbed by the eggplant in step 1 are released, pick up the oil-soluble flavors and float to the top.<br /><br />So, overall, tasty, but not really presentable to company.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com1tag:blogger.com,1999:blog-493144429387237025.post-2634672634142489432011-11-30T19:35:00.003-05:002011-11-30T19:46:40.631-05:00CSA week three wrap-up, week four start-up<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfQ8eqkEpWwYGUR1-770M14Va4SZHpl-1zlLiNKIjCpSvYqqV3kserX4Xfot_mxY_zOIVRAUKViVAhqb-mbNK9etilMaXg9yfat3P7j8IxmrOxHZPgSv8hyphenhyphenkkojjpRsSwdPN_ERYTbt4/s1600/IMG_5284.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div> As I predicted last week, I cooked a lot of stuff, but nothing so complicated or interesting it was worth it's own post. Mostly, I focused on using the herbs in quantity and in combination.<br /><br />First off, I had a few herb-heavy salad filled with basil, parsley, garlic chives and tarragon along with the salad greens, but that's boring to look at so I didn't take any photos.<br /><br />I herb <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAWOPD9xiTHixAvVrlj4Xxscq6RVqYBfKGu8KKzfzebjQCgGvimdtx8AfKkJY6_n1QGRXhayFpBBQodm5fTbhwEGMCt31aChLgLqPTiJ4E_vSBDcCKmzSRxwd8O8fB4gtNKsHq0y10tk/s1600/IMG_5263.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img style="width: 292px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKAWOPD9xiTHixAvVrlj4Xxscq6RVqYBfKGu8KKzfzebjQCgGvimdtx8AfKkJY6_n1QGRXhayFpBBQodm5fTbhwEGMCt31aChLgLqPTiJ4E_vSBDcCKmzSRxwd8O8fB4gtNKsHq0y10tk/s320/IMG_5263.JPG" border="0" /></a>crusted a pork chop and cooked some pole beans with that. If I recall correctly, that was tarragon, thyme and basil.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I stuffed <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_7swe-fF02WJw12kvhPM9EW2-Sro_S4WaY9tyMM7pcwZNVYYegja4Cx_85H9idwhRYxNQobFClhxEp-ULjPSNh_wmDL8AUuEjwJUKw0xSKujk2uE_lf1uQXDBBpsPE_rTj0lPHjKTEA/s1600/IMG_5275.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img style="width: 266px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEin_7swe-fF02WJw12kvhPM9EW2-Sro_S4WaY9tyMM7pcwZNVYYegja4Cx_85H9idwhRYxNQobFClhxEp-ULjPSNh_wmDL8AUuEjwJUKw0xSKujk2uE_lf1uQXDBBpsPE_rTj0lPHjKTEA/s320/IMG_5275.JPG" border="0" /></a>a bunch of herbs under the skin of a chicken and roasted it. I roasted the squash with it, but didn't get a picture. I used rosemary, bay and parsley for this. Too much really as the bird tastes as much of herbs as it does of chicken. The rosemary came out a too strong really, but it's not bad.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I topped<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnED19vPj-wYneY-hCIfDrsYDHHkv4-WMnkZIkGfBlPm3ejS9uRRESGB64HYgg_C6QtFId1gntQ-8qlSKUsHmiENPfNJS877XQtL2cczznD_77mgHOh7ekol3xL5UE6Vp0NNYUVADfR4/s1600/IMG_5269.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img style="width: 274px; height: 233px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwnED19vPj-wYneY-hCIfDrsYDHHkv4-WMnkZIkGfBlPm3ejS9uRRESGB64HYgg_C6QtFId1gntQ-8qlSKUsHmiENPfNJS877XQtL2cczznD_77mgHOh7ekol3xL5UE6Vp0NNYUVADfR4/s320/IMG_5269.JPG" border="0" /></a> pasta with sage, parsley and ham.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfQ8eqkEpWwYGUR1-770M14Va4SZHpl-1zlLiNKIjCpSvYqqV3kserX4Xfot_mxY_zOIVRAUKViVAhqb-mbNK9etilMaXg9yfat3P7j8IxmrOxHZPgSv8hyphenhyphenkkojjpRsSwdPN_ERYTbt4/s1600/IMG_5284.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img style="width: 279px; height: 209px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSfQ8eqkEpWwYGUR1-770M14Va4SZHpl-1zlLiNKIjCpSvYqqV3kserX4Xfot_mxY_zOIVRAUKViVAhqb-mbNK9etilMaXg9yfat3P7j8IxmrOxHZPgSv8hyphenhyphenkkojjpRsSwdPN_ERYTbt4/s320/IMG_5284.JPG" border="0" /></a>used half the dill to pickle the okra. There are a couple jalapeños, a small eggplant and a small squash in that jar too.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDPxP-S-VD_skwhNMJD0nsYVY3x7i8Cr7r3I4bTqjf-Vy7DXmgmfsOlL8BstckOpbEkcDcr4Bla19-tLwR8JWR6NKyM0Vzx3XNFsRTUipQ18aoinSIAmnQ5Kw0bXWYIAdRM-nJ1NKLkw/s1600/IMG_5289.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img style="width: 281px; height: 211px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqDPxP-S-VD_skwhNMJD0nsYVY3x7i8Cr7r3I4bTqjf-Vy7DXmgmfsOlL8BstckOpbEkcDcr4Bla19-tLwR8JWR6NKyM0Vzx3XNFsRTUipQ18aoinSIAmnQ5Kw0bXWYIAdRM-nJ1NKLkw/s320/IMG_5289.JPG" border="0" /></a>The other half I used for gravlax. Along with the dill, salt and sugar, I seasoned the salmon with a smokey, peaty scotch that added a lot of really nice flavor to it.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br />And I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuKwsPKWy3G9I30XiSrIVpHZO-KK_AhB1j0p5EffBJvhtYSPmElLH3YquSaPhl_JJ4HXSxhRzVhS5lhTntcT_1rkLLUlPcYPEbXG0VCBPBrjnBswxyjoQhhTnK37ZNoXUOAdCYldwrEc/s1600/IMG_5272.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img style="width: 158px; height: 278px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVuKwsPKWy3G9I30XiSrIVpHZO-KK_AhB1j0p5EffBJvhtYSPmElLH3YquSaPhl_JJ4HXSxhRzVhS5lhTntcT_1rkLLUlPcYPEbXG0VCBPBrjnBswxyjoQhhTnK37ZNoXUOAdCYldwrEc/s320/IMG_5272.JPG" border="0" /></a>made an agua fresca from a handful of mint, a cucumber, sugar and lime juice. With a sugar cane swizzle stick.<br /><br /><br /><br /><br />I left the cabbage alone. It'll keep until a really good application presents itself.<br /><br />On to week four then:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUr8zapYUAp4E4I4nn-ralAtSQpAPNmDwms8kLt_i9hFtIhF8XQ0gCntJGiqZASh1eJuwGu_mDlmmuvkqvA_CbyxVoUy4k3rE2H1W9nXOgFBqw4v_idn2JpxPd5FlwMubX_WZVVITdJIk/s1600/IMG_5277.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img style="width: 413px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUr8zapYUAp4E4I4nn-ralAtSQpAPNmDwms8kLt_i9hFtIhF8XQ0gCntJGiqZASh1eJuwGu_mDlmmuvkqvA_CbyxVoUy4k3rE2H1W9nXOgFBqw4v_idn2JpxPd5FlwMubX_WZVVITdJIk/s400/IMG_5277.JPG" border="0" /></a><br />Another herb-heavy week, but they're varieties easy to use in bulk so I don't mind.<br /><br />That's a big bag of basil in the lower left hand corner. It's a mild sweet variety, but I'm probably going to go Thai with it anyway. I'm just not a big fan of pesto.<br /><br />To the right is a bunch of cilantro. Along with the four tomatillos and the jalapeños center top, I could make a tiny batch of green chili. Or I could do some salsa.<br /><br />Above the basil is mint. That agaua fresca was mighty refreshing with a jigger of rum added so I'm definitely making that again. That uses the cucumber too. Actually, that cucumbers pretty tiny. I'll have to buy some supplemental cukes to match the mint.<br /><br />Above the mint is another squash and zucchini sampler. I want to pair that with the chard in the upper right corner as they both go so well with cheese and cream sauces. I could do a risotto, but it would be a big batch and it doesn't store so well. Maybe a bread pudding?<br /><br />A couple eggplants in the center there. I haven't been happy with the texture I've been getting out of eggplant recently by doing the salting, purging and squeezing method. I'd rather roast them until they collapse this time around. Maybe I'll make baba ganoush.<br /><br />And finally, in the bottom right are a small head of lettuce and a smaller head of pak choy. A salad and a ramen soup garnish respectively.<br /><br />Of all that, the basil dish might be worth writing up and possibly the squash. That's about it. I'll probably just end up with another wrap-up post.<br /><br />But, in the meantime, Friday UM's hosting a food truck night. They don't usually come this far south so I'm looking forward it. There's no info I can find on who will be there, but I've got my fingers crossed for Dim Ssam a Gogo and the GastroPOD. Even if I skip lunch I don't think I'll be able to try more than, say, four so I'd appreciate suggestions of which trucks to prioritize.</div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-7234601581294140352011-11-24T13:23:00.002-05:002011-11-24T13:27:21.501-05:00CSA week two wrap-up, week three start-upLots left unaccounted for from week two.<br /><br />To start, all that eggplant. I decided to split it up; half went into an Italian pasta bake sort of thing along with a fair bit of the basil. The other half, I tried to incorporate into Vietnamese sugar cane shrimp. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ECNRkuIS6vnZ5veAEdjxbsl_UJXQtpdmmsVIsgvaSYb_lr6H1SQ2BGC7d17tARV_1-8YMrNkeh-rEs34Kxrs8Ykww-fn3EVPvOTq7O0FtYvN-hDQ-yHDCCUTEL-2gd10aXLIb3gHi_s/s1600/IMG_5239.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 320px; height: 243px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ECNRkuIS6vnZ5veAEdjxbsl_UJXQtpdmmsVIsgvaSYb_lr6H1SQ2BGC7d17tARV_1-8YMrNkeh-rEs34Kxrs8Ykww-fn3EVPvOTq7O0FtYvN-hDQ-yHDCCUTEL-2gd10aXLIb3gHi_s/s320/IMG_5239.JPG" alt="" id="BLOGGER_PHOTO_ID_5678630521562058450" border="0" /></a>Unfortunately, the 50/50 shrimp/eggplant ratio made the resulting paste too soft to stick the sugar cane. Made quite respectable fritters, though.<br /><br />I left the avocado too long, let it over-ripen and it got watery and bland. It took me a long time to realize that that was my fault and not just the natural state of Florida avocados. They can be good, but you've got a really short window of time you need to use them in. My mistake was putting the avocado in a paper bag with some bananas which accelerated the process rather more than I was counting on. I got to the bananas just in time, but the avocado went to waste.<br /><br />I should mention the peppers, too. A couple went into the nachos the avocado was supposed to accompany and the others I'm saving to go with the okra. I don't think I've ever encountered jalepenos so fresh and crisp before. Very impressive.<br /><br />As I just implied, I haven't used the okra yet. I'm sticking with the pickling plan, but held off in hopes of receiving some fresh dill this week. And, hey, some arrived just as I had hoped. I'll be setting them up today, I think.<br /><br />And speaking of this week, let's take a look at what's newly arrived.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMOZM00aca3jd08VZFNRY5S1wj8czfGCefoQjZ7GB_z3JoyHPIIb2kIJaTle-onecwBh5zEXHj17_qvN39s_hdMhAB6V34rQDrSwqawWhyphenhypheneiG0cfx-RVD3blNgRIidBqx4a7jKk0dmTQ/s1600/IMG_5247.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 416px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCMOZM00aca3jd08VZFNRY5S1wj8czfGCefoQjZ7GB_z3JoyHPIIb2kIJaTle-onecwBh5zEXHj17_qvN39s_hdMhAB6V34rQDrSwqawWhyphenhypheneiG0cfx-RVD3blNgRIidBqx4a7jKk0dmTQ/s400/IMG_5247.JPG" alt="" id="BLOGGER_PHOTO_ID_5678630296715205938" border="0" /></a><br /><br />A rather better picture this week. Moving right under the florescent kitchen light and a tighter grouping on the square butcher block both helped quite a bit. You should be able to recognize most everything, I think.<br /><br />The aforementioned dill is on the bottom mid-left. To the right is lemongrass, mostly stems I have no use for and very little of the actual good stuff. Maybe it's good for making a tea? To the left is a big bag of rosemary, sage, thyme and oregano. Along with all the leftover herbs from the last two weeks (which are keeping up surprisingly well), this is officially way too much. I hope the herb to everything-else ratio goes down soon as this does not serve my needs.<br /><br />Above the herbs are some generic light greens, grape tomatoes and a cucumber. That's a salad right there to which I can add some of the herbs, I think. Basil, parsley, tarragon--those should all work. Maybe some mint, too. I can use a handful of sage with a brown butter pasta sauce. Rosemary and thyme I can use in bulk with a roast chicken. I'd throw in the tarragon, but I already did that and I've still got leftovers.<br /><br />The squash sampler pack would be nice roasted along with that hypothetical chicken.<br /><br />That leaves the cabbage, which I like with pork and/or yakisoba. And the pole beans which look so fabulous (although it's hard to tell through the plastic bag and, I just checked and their color's faded overnight in the refrigerator. I hope their flavor hasn't turned khaki too.) that I'm probably just going to steam them up and eat a big bowl full.<br /><br />Nothing really blog-worthy in that list, is there? This may be a slow week.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com7tag:blogger.com,1999:blog-493144429387237025.post-38034555297311070912011-11-22T20:41:00.005-05:002012-02-06T22:35:32.214-05:00Thit Heo Nuong Xa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdxDCirQwN2eWB3oareTomkuY1IXHoa2eA4X7Z2PubOHC6xc1jqhWOgVGBpfWdgqLOA4fUulGQ2PFv_XI0VJZV4bRhuXby-t2NyjsvFfjzfQH1u6w8yOFcg-41sPiR0PJ7xH56yXDE9k/s1600/IMG_5245.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 414px; height: 283px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPdxDCirQwN2eWB3oareTomkuY1IXHoa2eA4X7Z2PubOHC6xc1jqhWOgVGBpfWdgqLOA4fUulGQ2PFv_XI0VJZV4bRhuXby-t2NyjsvFfjzfQH1u6w8yOFcg-41sPiR0PJ7xH56yXDE9k/s400/IMG_5245.JPG" alt="" id="BLOGGER_PHOTO_ID_5678000983536475234" border="0" /></a><br />That would be lemongrass-marinated pork in English.<br /><br />From the picture it looks pretty complicated, but it's really very simple and easy to make.<br /><br />It's just a couple thick pork chops or a hunk of pork loin (not too lean!) marinated overnight in a paste of:<br />2 Tablespoons light brown sugar<br />1 Tablespoon garlic, chopped<br />1 Tablespoon shallot, chopped<br />3 Tablespoons lemongrass, white bits finely grated<br />1/4 teaspoon black pepper<br />1 1/2 teaspoon black soy sauce<br />1 1/2 Tablespoon fish sauce<br />1 Tablespoon neutral oil. Grill or fry them up and slice it it thin against the grain.<br /><br />Add grilled green vegetables. I had pak choy on hand. Also sliced tomato and cucumber and a poached egg are nice additions.<br /><br />Put those over a big bowl of coconut rice:<br />6 oz rice<br />1 1/3 cups coconut milk<br />1/2 teaspoon turmeric<br />1 bay leaf<br />cooked on a standard rice cooker cycle. <div>Plain white rice is OK, but the coconut rice does add a nice little something.<br /><br />and top with drizzles of:<br />Nuoc Cham<br />3 Tablespoons fish sauce<br />3 Tablespoons rice vinegar<br />2 Tablespoons sugar<br />125 milliliters water<br />heated until just about to boil and then mixed with<br />2 garlic cloves, minced<br />1 hot pepper, thinly sliced<br />2 tbsp lime juice<br />1 small carrot, shredded<br />and cooled<br /><br />and<br />Scallion and garlic chive oil<br />250 milliliters neutral oil<br />4 scallions, finely sliced<br />1 handful garlic chives, finely sliced<br />1 pinch salt<br />1 pinch sugar,<br />simmered briefly and cooled,<br /><br />and sambal hot sauce<br />from a bottle and better suited here than over-hyped Sriracha to my mind.<br /><br />OK, maybe it is a little complicated, but you don't have to do it all at once. You can make a big batch of the pork and keep it in the freezer, make the sauces a day or two before and cook whatever vegetables you've got to hand.<br /><br />It's as tasty as it looks. More tasty if you don't think it looks so good.</div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-62741068771205140502011-11-19T11:48:00.005-05:002011-11-19T11:55:17.219-05:00Sorrel tarragon frittataI went to the Slow Food Miami Lebanese Feast last night, but it was, let's say, problematic, so let's talk about the meal I threw together when I got home instead, OK?<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCig_u-I56MnfQ5-eM7cWdYpHmTHBjd7NiLidV9-suO_mMveT4OCWJM5GCGUdmeKeqB40PvmZ6Qd2GGnSigpkTD-10XKRw8bA_sSp8mc9lRb46wFoQbte7FG_xSm95qTwGG5I14TWLjqE/s1600/IMG_5162.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 188px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCig_u-I56MnfQ5-eM7cWdYpHmTHBjd7NiLidV9-suO_mMveT4OCWJM5GCGUdmeKeqB40PvmZ6Qd2GGnSigpkTD-10XKRw8bA_sSp8mc9lRb46wFoQbte7FG_xSm95qTwGG5I14TWLjqE/s200/IMG_5162.JPG" alt="" id="BLOGGER_PHOTO_ID_5676750880458160210" border="0" /></a>I knew I wanted to use the sorrel complete, but I was concerned that the leaves would cook down and I'd end up with a pan full of stems as I have too many times with other greens. Running it through the food processor with a little olive oil and salt seemed a good plan. I originally planned to just chop things up a bit, but went a little overboard and ended up with a sorrel paste, but I could make that work.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd8DKO750jca4hq-C__SYcq1cuinJ9WtzCkhjtHBqGd7_B-2UQGxS0TWaKpZtlE0Iri-7E8kmsQu5CY4gXd4pEWzn6I-9KqyYew4388tC1FqnF-M2kWiiboz7u7_Bhl-Hqi8U09neX7g/s1600/IMG_5169.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggd8DKO750jca4hq-C__SYcq1cuinJ9WtzCkhjtHBqGd7_B-2UQGxS0TWaKpZtlE0Iri-7E8kmsQu5CY4gXd4pEWzn6I-9KqyYew4388tC1FqnF-M2kWiiboz7u7_Bhl-Hqi8U09neX7g/s200/IMG_5169.JPG" alt="" id="BLOGGER_PHOTO_ID_5676750862481412738" border="0" /></a>After tasting the sorrel, I gathered a few more ingredients that I thought would go well with it: thinly sliced onion and bell pepper, roughly chopped green olives and a handful of tarragon. I briefly considered making this a pesto-esque pasta sauce, but went with eggs instead.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDQ0nshyphenhyphen1BEnjOHfH9TW9se8bJ3c35SXvYLVoMtzcqESvHQansSgy0YKU1DR443H2W0QfjJznXey0ZF_Aj-9Ht_7vh9y7meSmoqMXGXotYpsZSfjmduDosH_Q6nT5sMqMCTMUdffU38g/s1600/IMG_5171.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKDQ0nshyphenhyphen1BEnjOHfH9TW9se8bJ3c35SXvYLVoMtzcqESvHQansSgy0YKU1DR443H2W0QfjJznXey0ZF_Aj-9Ht_7vh9y7meSmoqMXGXotYpsZSfjmduDosH_Q6nT5sMqMCTMUdffU38g/s200/IMG_5171.JPG" alt="" id="BLOGGER_PHOTO_ID_5676750857879434754" border="0" /></a>Once I had the ingredients together, I kept the preparation pretty simple. I sweated the onion and pepper until soft, added the sorrel and olives and cooked out some excess moisture. Once I was happy with a fairly firm texture that wasn't releasing much liquid, I poured it out into a bowl and mixed in a little frozen butter to cool it down rapidly so I could add three beaten eggs, the taragon and a little salt and pepper without starting to cook the eggs.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN49mg_QQDtMDiz17U7Dcfd1Ji3QYeBXdTNZfejO1xZMd4EaZpNgU_Khfu4zzyD3DjKnAnsHRicRP2wRyTrFSJ3PWshaMyWokaQuAOkVgn1hJG3zISKvoQaix0UC49_0C_hiZuItc4HMo/s1600/IMG_5176.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN49mg_QQDtMDiz17U7Dcfd1Ji3QYeBXdTNZfejO1xZMd4EaZpNgU_Khfu4zzyD3DjKnAnsHRicRP2wRyTrFSJ3PWshaMyWokaQuAOkVgn1hJG3zISKvoQaix0UC49_0C_hiZuItc4HMo/s200/IMG_5176.JPG" alt="" id="BLOGGER_PHOTO_ID_5676750399950264546" border="0" /></a>I left the pan on the heat, hoping to get it hot enough to get a Spanish tortilla style puff out of the eggs, but it didn't work. That's why I'm calling it a frittata instead even though I didn't finish it off in the oven. Maybe it's just an omelet?<br /><br />Whatever it was, it turned out surprising well given its improvisatory nature. I was afraid the sorrel would be a bit harsh, as some greens can get when you treat them this roughly, but it kept its light citrusy herbal flavor. It blended well with the tarragon and countered the savory egg and mild olive tanginess and gave a pleasantly complex play of understated flavors over the course of each bite.<br /><br />Not the most visually attractive dish, I'll admit. The red sorrel is at least partially to blame for that, I think. Imagine a spring of parsley on top and I think it's presentable.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYDiX9Mw1TfBiEmaK5aOHVL87zIQsIbH6Al95w8lgo_XePq4BLrbF51UpXSnvk5dmhiVMn2ACa3W2Z2TwOSTSqWWZSt0WONHr_Tw3JbGRm1WOPqWlmwpFVO0Lgmtw4U2R0C0YXhQjcWQ/s1600/IMG_5179.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 414px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinYDiX9Mw1TfBiEmaK5aOHVL87zIQsIbH6Al95w8lgo_XePq4BLrbF51UpXSnvk5dmhiVMn2ACa3W2Z2TwOSTSqWWZSt0WONHr_Tw3JbGRm1WOPqWlmwpFVO0Lgmtw4U2R0C0YXhQjcWQ/s400/IMG_5179.JPG" alt="" id="BLOGGER_PHOTO_ID_5676751215832073138" border="0" /></a><br />The texture was light and buttery, just barely holding together, with a little chew from the onion and peppers and crunch from the olive-bread toast I served it on. Add a minerally dry white wine to cut the richness and it was a lovely late dinner.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-58176895772942223662011-11-16T19:02:00.006-05:002011-11-16T19:53:32.028-05:00It's alive!I'm as surprised as you are, but I'm back. It's for the same reason as last year's return; It's CSA season again, I'm cooking interesting stuff and I don't know anyone who'll sit still to hear me talk about it. I swear, if I ever develop a proper social life, this thing's gone.<div><br /></div><div>I ought to talk a bit about why I was gone so long before I talk about why I'm back. There's the too-hot-to-cook summer doldrums, of course, but I also moved to a new place with a kind of weird kitchen I had a hard time getting used to.</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNpC9S2LIfCfPw9UYWSAkRTQeZQp4_XmzLAU0qlvh4nuu_dGCoUYSdvT8N2zrG-T3JAB3Y4JqUoiiKA3XN0TwBOb_sIu6VEGuK9Z4rq0yt2Bnl_YUviNG9RDph__AH1aubfFqeman5Bs/s1600/IMG_5096.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 415px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfNpC9S2LIfCfPw9UYWSAkRTQeZQp4_XmzLAU0qlvh4nuu_dGCoUYSdvT8N2zrG-T3JAB3Y4JqUoiiKA3XN0TwBOb_sIu6VEGuK9Z4rq0yt2Bnl_YUviNG9RDph__AH1aubfFqeman5Bs/s400/IMG_5096.JPG" alt="" id="BLOGGER_PHOTO_ID_5675749819088899154" border="0" /></a></div><div><br /></div><div>OK, now that I look at the photo, it's actually quite nice. It's just the propane stove and oven that have been problematic. The oven runs about 70 degrees hot and doesn't cool down readily when you turn down the heat. It'll sometimes just keep getting hotter, but I've learned to keep an oven thermometer in there and readjust every 10 minutes.<br /><br />The burners have been harder to work around. They each have a very limited range. One goes from go from high to very high heat, one goes from very high to very very high and the last goes from too low to hold a simmer to off. I tried adjusting them but only managed to blow a fuse while looking for adjustment screws that aren't where they're supposed to be. Luckily I discovered that if you turn the knobs backwards, in the bit where the flame is just about turning off, if you're careful, you can get low and medium flames, so I can make it work.<br /></div><div><br />Back to the CSA. This year I decided to switch from Bee Heaven to Teena's Pride. There are a couple reasons, but mostly it's because they have a one-person box so I won't have to deal with the weekly vegetable onslaught I got from Margie. I just about managed to use it all, but it was a struggle and I really don't feel like struggling any more. Also, Teena's drop-off point is within easy bicycling distance to my new place which is nice.<br /><br />This is actually the second week of deliveries. Last weeks box was mostly greens and herbs. I made some chicken in a tarragon cream sauce, Thai lemongrass pork, a chard and sweet potato gratin, steamed some green beans and ate some salad. And I used the arugula in tacos.<br /><br />Here's this week's box:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEQeoE-8V9YqDDzKw69r56kZslfDuFmy_nzRxQwyDa_zJ8Z08cPmmYXM0goKDcZwHDsOi41LCiiogacRL-PL74AxEo2vQcg2xw19KAHjW10nIHwv1yjLLA7_KO-shhcuKjKTwZwfPFq0/s1600/IMG_5159.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 415px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTEQeoE-8V9YqDDzKw69r56kZslfDuFmy_nzRxQwyDa_zJ8Z08cPmmYXM0goKDcZwHDsOi41LCiiogacRL-PL74AxEo2vQcg2xw19KAHjW10nIHwv1yjLLA7_KO-shhcuKjKTwZwfPFq0/s400/IMG_5159.JPG" alt="" id="BLOGGER_PHOTO_ID_5675754877022610530" border="0" /></a><br />Hard to tell what's what with everything individually bagged like that. I'll try to do better next time, but I really don't want to take everything out. They'll be very hard to get back in.<br /><br />On the right are bunches of mint, basil and parsley. Then a small pak choy and a bag of okra, a stick of sugar cane, a bag of mixed salad greens, several jalapeños, red and plain old sorrel and a variety pack of eggplants.<br /><br />So, let's see, the basil is spicy, so, along with the mint, we've got Vietnamese condiments. Is sugarcane shrimp Vietnamese or Thai? Works either way since I've got some leftover nuoc cham from the lemongrass pork. I could do something Vietnamese with the eggplants; I think I'll want to use them together despite their differences. I wonder if I'll be able to tell them apart in the final dish. That'll likely use some of the hot peppers in that too.<br /><br />The okra, I'd like to pickle; that's the best of all possible uses for okra to my mind. I've had some not-so-good pickled beets sitting in my pickle jars for quite some time. Past due to toss them out.<br /><br />I have to admit I'm not familiar with sorrel. It looks like dandelion, but it's mild and lemony. The red sorrel is maybe a little tough to eat raw, but the plain sorrel is pretty tender. Might be good in a quiche. Maybe I'll just add it to the salad mix which seems a bit skimpy, although that may just be contrast to the lifetime supply of lettuce I'd get each week from Bee Heaven.<br /><br />Really truly skimpy is the pak choy. There's really not enough there to work with unless I use it as part of a stir fry. The leftover green pepper from last week might go into that too. Both should play well with a black bean sauce.<br /><br />Anything left? Just last week's avocado that just ripened. I don't see anything here that calls out to be used with avocado, though. Eh, I'll figure something out.<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /></div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com2tag:blogger.com,1999:blog-493144429387237025.post-71915345895023925962011-05-18T23:38:00.011-04:002011-05-21T16:42:28.323-04:00Cobaya dinner at Crumb with Michelle BernsteinLast <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93Clr1dTuSWrEDuCFaXh4ZlKa0w5swTwTtcz7XEbUeAthIQpErgv5SLTEkf8KW9EeT4d50sEJAVqCG46LB05DvE3w0UQf9b0HBNMnx9LQbnTaXHV6GbQymyk1ytbiWuHLqNXwdTW9V-w/s1600/IMG_5066.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 174px; height: 158px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj93Clr1dTuSWrEDuCFaXh4ZlKa0w5swTwTtcz7XEbUeAthIQpErgv5SLTEkf8KW9EeT4d50sEJAVqCG46LB05DvE3w0UQf9b0HBNMnx9LQbnTaXHV6GbQymyk1ytbiWuHLqNXwdTW9V-w/s320/IMG_5066.JPG" alt="" id="BLOGGER_PHOTO_ID_5608269350868097778" border="0" /></a>night (May 17th for those of you in the future) was the latest Cobaya dinner and I was lucky enough to get a seat. Like I said up in the subject, our chef was Michelle Bernstein. Frodnesor, in his introduction, said that he was interested in her participating in the Cobaya dinners from the start and approached her back in February and she agreed immediately. The timing, I presume, is due to the opening of her new venue, Crumb on Parchment, a few doors down from Sra. Martinez. It's not listed on her website, but they had menus and a special board up so it must be already open. <div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFpXIPCbQ9yKV9HuDMCamUYAYRkkHhZDtwtnaGoCoFeYc9spCngtSTiKzFyyGLn9bN9h6VTKSaExsOLpdSnAdjpaq6LuB6hwqi5m7LCXZlZNIiIucUGCrDQNzBFmaU5Ct0b0ZxQN0ZwE/s1600/IMG_5062.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaFpXIPCbQ9yKV9HuDMCamUYAYRkkHhZDtwtnaGoCoFeYc9spCngtSTiKzFyyGLn9bN9h6VTKSaExsOLpdSnAdjpaq6LuB6hwqi5m7LCXZlZNIiIucUGCrDQNzBFmaU5Ct0b0ZxQN0ZwE/s320/IMG_5062.JPG" alt="" id="BLOGGER_PHOTO_ID_5608269352262425010" border="0" /></a>No matter; this dinner bore little resemblance to what I saw on that menu, and Chef Bernstein had pulled staff from her other places for the evening so it wasn't even the same folks preparing it. I had problems with my pen so my notes are sparser than usual, but I do have down here that this menu was intended to be playful and she didn't want to kill us with too many courses (unlike Chef Hales of Sakaya Kitchen who comes to Cobayas with murder in his heart). So, just four savory courses, a palate cleanser and a dessert. I got the wine pairing too so I'll talk about those as I go along. </div><div><br /></div><div>First<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPvEBCaJET4h_GO8V2ViSe5hU8j2V2a_Ut9GF1ZkND11NiyFr1WJJZcG1PUmRvWg8CirgjimXV4bnonvroM5y0KW8ZSGKrnw6Hu40f65s0znPEUrxKVfe1T9oeYM-rhfNF52DSUwS3uM/s1600/IMG_5074.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPvEBCaJET4h_GO8V2ViSe5hU8j2V2a_Ut9GF1ZkND11NiyFr1WJJZcG1PUmRvWg8CirgjimXV4bnonvroM5y0KW8ZSGKrnw6Hu40f65s0znPEUrxKVfe1T9oeYM-rhfNF52DSUwS3uM/s320/IMG_5074.JPG" alt="" id="BLOGGER_PHOTO_ID_5608268657671757762" border="0" /></a> up, an oyster chawanmushi (in a steamed custard) topped with enoki mushrooms and paired with a scallop and uni ceviche. I found the oyster a delicate and nicely balanced little bite. The creaminess of the custard and chew of the mushroom gave it a nice variety of textures as well. The ceviche was also understated, mostly comprised of tender flavorful scallop accented by the rich uni. There was just a touch of citrus in either component which made the wine, Julien Fouet Saumur 2008 whose grassy nose belied a flavor not too far from sucking on a Lemonhead candy, a really nice pairing. I can't imagine that the folks who were drinking whatever bottle they brought with them enjoyed this course as much as I did. I think the guys across from me were drinking a Cotes du Rhone. I know they're serious gourmets and I don't know how they can play wine-pairing-roulette like that. I'd rather drink water.</div><div><br /></div><div>The <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEkSiUoPQK965T9TDeYZMtyfrOc1I9bZOUkKHf0oN9UqqGFj9dhKrKulzLtCaxj-8GM8kDZQ8QT-tB480StgNbqAnbFQLqDfoBgff3odQDhRktXv14rRa5LNS9ycairZDA9eARNRK6jI/s1600/IMG_5078.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrEkSiUoPQK965T9TDeYZMtyfrOc1I9bZOUkKHf0oN9UqqGFj9dhKrKulzLtCaxj-8GM8kDZQ8QT-tB480StgNbqAnbFQLqDfoBgff3odQDhRktXv14rRa5LNS9ycairZDA9eARNRK6jI/s320/IMG_5078.JPG" alt="" id="BLOGGER_PHOTO_ID_5608268655159330018" border="0" /></a>second course was slices of a whole foie gras cooked sou vide then roasted served over fava beans, diced carrot and turnips, I think--spring root vegetables anyway--with a carrot-orange reduction. This dish had something of a hearty meat and potatoes feel to it despite not being quite meat and no potatoes on the plate. All the components were well-prepared and the sauce tied the plate together. The wine, Kiralyudvar Tokaji Sec 2006, was mildly sweet and its fruity roundness cut through the richness easily. </div><div><br /></div><div>The <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTRKG0dOl0u5Fc62sGfmdLMI2_d6pxP_gyFxHeQunXaUMjawVTZIx9N8vTg1rwjWPe9yfiE280N1YleDY6KoB52AjOHj7wkQwHg0_c_YdO34Rk-WG-OCE_oqa5sFP5-HCnkltITw0lp8/s1600/IMG_5079.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 282px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdTRKG0dOl0u5Fc62sGfmdLMI2_d6pxP_gyFxHeQunXaUMjawVTZIx9N8vTg1rwjWPe9yfiE280N1YleDY6KoB52AjOHj7wkQwHg0_c_YdO34Rk-WG-OCE_oqa5sFP5-HCnkltITw0lp8/s320/IMG_5079.JPG" alt="" id="BLOGGER_PHOTO_ID_5608268653034681826" border="0" /></a>third course was chupe de mariscos, including a prawn cooked sou vide, a piece of fish I believe she said was paiche, clams, mussels, peas and purple potatoes (I could have sworn there were beets in there too but I have been persuaded that I was incorrect) topped with a fried egg and served with squid ink risotto croquetas and aoli (nearly cropped out in the upper right corner of the picture). The rich, flavorful spicy broth was the highlight here along with the crisp-outside creamy-inside croquetas. Nothing wrong with any of the other bits other than maybe the texture on the prawn, but those two components were knockouts. I wish I had been more mindful of the fish but I had forgotten that paiche is such a trendy big deal. A bit of a note problem for the wine for this course; I'm not sure if it was the Mas Sorrer Montant or the Mercy Pinot Noir. I think it was the Mercy. Anyway, it was sharp and tannic and paired nicely with the broth.</div><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PHDapQgKQFFL1KjvM3m8XdUFuY3fn_52yxeTZM6MA92yu2zDHySI1ccD91kv4d43u0ksoOlBaVrSlz6GHtGfd-X0BzViNbH3vnaLIHMYrHG4oiQFzbm9RRy-pM92fK66KLWGj6JuDIk/s1600/IMG_5082.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 230px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4PHDapQgKQFFL1KjvM3m8XdUFuY3fn_52yxeTZM6MA92yu2zDHySI1ccD91kv4d43u0ksoOlBaVrSlz6GHtGfd-X0BzViNbH3vnaLIHMYrHG4oiQFzbm9RRy-pM92fK66KLWGj6JuDIk/s320/IMG_5082.JPG" alt="" id="BLOGGER_PHOTO_ID_5608268649246380130" border="0" /></a>Fourth course was New York steak, very slowly cooked sou vide, with a truffle butter demisauce and ricotta gnocchi with celery leaf, chives buds and lily bulb. We were each given a syringe of sauce and instructed to inject small doses into <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZU4VPcGzSW7s-UcxpGJSCvB-VD3QnS0K8rO-y2-AwVoNUtpUNRI0IVb9_oonZ4UkwaXiDE3_M6aeTvsfrPo78jM1lqVpC7kLq5M6iAtUvnqKIYlcrNW6Tx2da8F3Djsk_lHodaKrWMd0/s1600/IMG_5084.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 227px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZU4VPcGzSW7s-UcxpGJSCvB-VD3QnS0K8rO-y2-AwVoNUtpUNRI0IVb9_oonZ4UkwaXiDE3_M6aeTvsfrPo78jM1lqVpC7kLq5M6iAtUvnqKIYlcrNW6Tx2da8F3Djsk_lHodaKrWMd0/s320/IMG_5084.JPG" alt="" id="BLOGGER_PHOTO_ID_5608268147652453778" border="0" /></a>various parts of the steak. Chef Bernstein described this as something she's always wanted to do and as "really cool". It was fun, I'll give her that, but the flavor was lost what with the puddle of the same sauce already on top of the meat. Personally, I thought it could a touch more salt, too. More problematically, I've come to the conclusion that I just don't like the texture of meat cooked sou vide. I like a little chew and various levels of doneness at different depths. It adds interest. Also, maybe it could have been warmer? Good gnocchi, though. I particularly liked the lily bulb with the truffle sauce. If the last wine was the Mercy, that means this was the Mas Sorrer. It was a tart black cherry and rather nice in either case.</div><div><br /></div><div>Next <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilo5j4jzR5OzzH_FlaiscWYBO8iHI0XYSRe0idiHRfLeNbdv8bn1ShVb4M3NzUwMJSuW_c1Jpnu8Yol2RaQrnhUx0hBaUfOjj9fU5ZlEYPhrlF_uMhbEXedPQDdupwy688QhEPhhLzg4k/s1600/IMG_5089.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilo5j4jzR5OzzH_FlaiscWYBO8iHI0XYSRe0idiHRfLeNbdv8bn1ShVb4M3NzUwMJSuW_c1Jpnu8Yol2RaQrnhUx0hBaUfOjj9fU5ZlEYPhrlF_uMhbEXedPQDdupwy688QhEPhhLzg4k/s320/IMG_5089.JPG" alt="" id="BLOGGER_PHOTO_ID_5608268143992150578" border="0" /></a>up was the palate cleanser, a calamansi soup with a chunk of pineapple and a small scoop of mint ice cream. The tartness of the soup was tempered by the slight bitterness of the ice cream and the sweet pineapple.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2etLesQVxesKDEX5ydSlnnbm3SFd8k6fKlsZRN1y7By2TlXbwkXi5bfH46_ay_t8d6bD5de9iNFPKcQuV2Hv9-3pKBWtQhkTEt0xQFzuYDiMafH_7yETwHzHfZUQuWrWuNZZxBCJlX4/s1600/IMG_5091.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 216px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn2etLesQVxesKDEX5ydSlnnbm3SFd8k6fKlsZRN1y7By2TlXbwkXi5bfH46_ay_t8d6bD5de9iNFPKcQuV2Hv9-3pKBWtQhkTEt0xQFzuYDiMafH_7yETwHzHfZUQuWrWuNZZxBCJlX4/s320/IMG_5091.JPG" alt="" id="BLOGGER_PHOTO_ID_5608268132698054882" border="0" /></a>This, and the final dessert, were prepared by the pastry chef of both Sra. Marinez and Crumb, Vanessa Paz. That's not her with the blowtorch, unfortunately; that's the head chef at Sra Martinez. Check Frod's write-up once he's got it up; he usually has well-labeled pics of all notable participants.<br /></div><div><br /><br /><br /><br /></div><div>Last up, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-KClP7OlfGiXmZIDx_MdE4kSoE8gu0SXUfFAKvRBzFxdJnG6qhUuXwp7OlOmU7EwL_wMaDvMLMlxzdhT4mGN4uHGcezreytp0qzej22SRftuCR_zbFW1dcLWe59Ntbij_ODYpPNklfk/s1600/IMG_5094.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-KClP7OlfGiXmZIDx_MdE4kSoE8gu0SXUfFAKvRBzFxdJnG6qhUuXwp7OlOmU7EwL_wMaDvMLMlxzdhT4mGN4uHGcezreytp0qzej22SRftuCR_zbFW1dcLWe59Ntbij_ODYpPNklfk/s320/IMG_5094.JPG" alt="" id="BLOGGER_PHOTO_ID_5608268133122807122" border="0" /></a>a disc of puff pastry made with caramel and chocolate, topped with roasted banana, saltay caramel espuma and a little scoop of nutmeg ice cream, served with a couple of chocolate-covered pretzels (one hidden around back) and one of whatever that thin wafer cookie is called. This, unfortunately, didn't really work for me. The pastry was soggy and tough and there was way too much banana which had a bitter edge to it. The rest of the components I quite liked, though, when taken on their own. The nutmeg ice cream was particularly pleasant. I'll have to try making some myself. The final wine pairing was Rock Wall Sauvignon Blanc 2008. It was syrupy sweet with a sour edge to it and I've got to admit I didn't really care for it either.</div><div><br /></div><div>Despite my faded enthusiasm at the end of the evening, I went away happy. The dinner had a better hit to miss ratio than the last few Cobaya dinners I've been to and those hits were palpable hits. I haven't been to any of Chef Bernstein's places; I really ought to make the effort to seek them out.</div><div><br /></div><div>I'll link to Frod's post when he has it up. He always has more detail than I can muster and nuanced opinions of the dishes well expressed, so do read his take as well. If anyone else who attended is reading, I'd be obliged if you could post your take in the comments.</div><div><br /></div><div>As promised, <a href="http://www.foodforthoughtmiami.com/2011/05/michybaya-cobaya-dinner-with-chef.html">here</a> is Frod's write up. And <a href="http://mangoandlime.net/2011/05/20/a-cobaya-dinner-with-michelle-bernstein/">here</a> is one from Paula of the Mango and Lime and Short Order blogs. No real differences of opinion this time around; we all had a great time.</div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com4tag:blogger.com,1999:blog-493144429387237025.post-27666100195613841022011-05-01T19:43:00.001-04:002011-05-01T19:43:59.491-04:00CSA year wrap-up<div>Once again I have failed you and brought shame to my family by not cooking anything interesting enough to blog about this week. I've roasted the carrots (yummy dipped in chipotle aoli), pickled the beets (using pre-existing brine. Not fabuluous one day after, but I'll need to give it a couple weeks to really tell how they'll turn out), used the sprouts and chives cold in sesame tofu and hot in duck soup, but none of it is worth more than a line or two to talk about. </div><div><br /></div><div>The closest to a blogable dish I made was kinpira and that's just thin-sliced carrots stir fried in sesame oil and glazed in soy sauce and mirin. Lovely on a piece of miso-glazed fish, but too simple to post unless I had a huge rigmarole of a story to go with it like the person I stole the recipe from did.</div><div><br /></div><div>Given all that, probably best to move on to the CSA season wrap-up. I'm not going to go back and review the last 20 weeks of posts so this is just going to be my subjective impression. And my subject impression is that the season went pretty well weather considered. I missed some of the variety we got previous years (beans other than green beans and corn particularly) and sometimes we got not quite enough of what we got, but overall I was happy with what showed up in my half-share. </div><div><br /></div><div>Part of it, I think, was that I stopped pushing myself to find new uses for everything so I could post three times a week. Relaxing on the blog let me repeat some dishes that I enjoyed having before, although not nearly to the extent that I had planned to do at the season's start.</div><div><br /></div><div>I cooked some interesting food along the way--the lucuma coconut custard pie was pretty good, the stuffed peppers a good experiment and chicken with grape tomatoes is the only dish whose recipe I routinely have to hand out at work when people smell me reheating it. Nothing as complicated or innovative as previous years, though. I guess that comes from the relaxing mostly, but maybe there was a lack of weird new produce this year. Or maybe not, it looks like I said pretty much the same thing last year.</div><div><br /></div><div>And, just like last year, I want to clear out my freezer before moving on to Summer cooking plans. To complicate matters, I hope to move to a larger apartment soon which likely means a smaller kitchen (I have kind of an odd set-up here). Whether I sign up for next year's CSA may well depend on how large my new refrigerator is.</div><div><br /></div><div>I don't think there were any other CSA bloggers this year. Were there any readers? I'd be interested to hear how you thought the season went.</div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com3tag:blogger.com,1999:blog-493144429387237025.post-1024395001951533252011-04-23T18:26:00.003-04:002011-04-23T18:27:52.192-04:00CSA week 18 wrap-up, final week start-upIt's been a while both since my last post and since I've done any serious cooking. Actually, that's not entirely true. While I was visiting my sister, I cooked Thai peanut noodles one night. I don't know that the results were all that interesting, but given the requirements that it not include dairy, pork or shellfish and have adjustable levels of spice, salt and complexity, I think I did well. I've used a few different recipes for peanut noodles in the past and had settled on the trick of switching out half the peanut butter for tahini which keeps it from tasting too much like, well, peanut butter. This time, instead, I used David Lebovitz's recipe which starts with roasted peanuts and has the unusual inclusion of black tea. Leaving out both the chili oil and cilantro caused some problems, but I was fairly pleased with the result and it did go over well with everyone but the 3-year-old. She won't eat anything so I didn't take that critique to heart.<br /><br />But that was in Ohio where it isn't 85 degrees. Here in Miami, I'm not so interested in spending a lot of time in the kitchen.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YSiEPm19YVgZQgJratg1dkMH3QevE_56_PRamL3bvpleuVikLW8N71NfCsbph9fTZs-y5TYvQQxpS9gk4wum70TsnQ2dbCSKInShV3OBPlwZsCPeeTMODlwdNVvYTHcTtf0_GKYLD2s/s1600/IMG_5056.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 412px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2YSiEPm19YVgZQgJratg1dkMH3QevE_56_PRamL3bvpleuVikLW8N71NfCsbph9fTZs-y5TYvQQxpS9gk4wum70TsnQ2dbCSKInShV3OBPlwZsCPeeTMODlwdNVvYTHcTtf0_GKYLD2s/s400/IMG_5056.JPG" alt="" id="BLOGGER_PHOTO_ID_5598909048897862658" border="0" /></a><br /><br />Still, this is the final week of the CSA so I should cook at least one blog-post-worthy dish. For that, my eye is on either the beets or the carrots, both of which we have in substantial amounts for the first time all season. Using them both in a cream soup might work, actually.<br /><br />Beyond those two, the sprouts and chives seem like they ought to be used together too. I could see them both in a cold noodle dish. I never did get around to doing that with the last batch of sprouts.<br /><br />I would like to plant the basil (in the plastic on the right) since it did come with roots still attached. I have another basil plant that sprouted up into shrubbery last autumn, but spent all its energy making flowers for me to pinch off over the winter and is wilting in the springtime sun and heat. I don't know if this new basil will do any better this season, but it's smaller so I can try keeping it indoors for a while.<br /><br />Another point of interest this week is the local sea salt (in the packet on the lower left). I just tasted it against the Italian, French, Spanish, Hawaiian and Californian sea salts I've got in the cupboard already and, yeah, the French fleur de sel wins, but the Florida Keys salt came in second. It has a good texture, relatively small crystal size and pleasant complexity to the flavor that cuts the intensity. It's a nice accompaniment to the grape tomatoes. Does anyone see the fact that I have seven types of salt in my pantry as an indictment of my lifestyle? No? Just me then? OK.<br /><br />In a week or so, after I've used the bulk of this share, I'll write a wrap-up of this CSA season and probably fade out as the summer progresses. If I decide to formally close up shop, I'll let you know.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com1tag:blogger.com,1999:blog-493144429387237025.post-17862454657389032342011-04-11T19:33:00.004-04:002011-04-11T19:37:34.500-04:00Southwestern kolokethokeftaideI didn't intend to make kolokethokeftaide. I hadn't heard of them until a moment ago. I just improvised some squash fritters and ended up making kolokethokeftaide accidentally. This Greek recipe isn't far off from the Turkish <a href="http://tinkeringwithdinner.blogspot.com/2008/03/csa-week-17-kabak-mucveri.html">kabak mucveri</a> I made three years ago but since I wasn't actually making it intentionally, I ended up with a Southwestern flavor profile which moves it a bit farther away.<br /><br />I apologize for the quality of the pictures; I ran out of AA batteries for my camera and have had to fall back on my phone's crappy camera. Also, I didn't expect to write this up, as I was just throwing stuff together, so I don't have any process pics to share. Or many measurements.<br /><br />So,<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMl8g5fAl4UVp7XfFaN0C9sAy3rBAKq95prYfS_Mu_xwZeg4GtakkEErEKDaIw6dgjPmx7pvBTfAToTMrxX-3xGTJF5h9fIJABv7PKS2BFSmcTMQenTWPaa_8isRZmJwJcWGJU20goDs/s1600/0410011354b.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxMl8g5fAl4UVp7XfFaN0C9sAy3rBAKq95prYfS_Mu_xwZeg4GtakkEErEKDaIw6dgjPmx7pvBTfAToTMrxX-3xGTJF5h9fIJABv7PKS2BFSmcTMQenTWPaa_8isRZmJwJcWGJU20goDs/s200/0410011354b.jpg" alt="" id="BLOGGER_PHOTO_ID_5594473721175267778" border="0" /></a> anyway, I grated the two CSA summer squashes, salted them, let them sit a few minutes and then squeezed out an enormous amount of water. I ended up with no more than a cup and a half of squished squash.<br /><br />To that I added about half a cup of pepper jack cheese, a dollop of caramelized onion confit (really just the caramelized onion I made last week mixed with a good bit of olive oil), a minced hot pepper, a dash of chili powder, one egg and enough breadcrumbs to make a dough that held together but wasn't wet.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3Ya8Oc-lmAU6-c0yoMeXf1eXlaTOkX0MsVpnmm76j1cCTuxZj7qtz9jdCgjNLKqxhPSVpgVf_MaXu1YgiUo_zt0xLPxWsbgA2LC1991Kcq8VIP9zR3rr-dKTqAKYo2W1vuah3nc3JtM/s1600/0410011354a.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiC3Ya8Oc-lmAU6-c0yoMeXf1eXlaTOkX0MsVpnmm76j1cCTuxZj7qtz9jdCgjNLKqxhPSVpgVf_MaXu1YgiUo_zt0xLPxWsbgA2LC1991Kcq8VIP9zR3rr-dKTqAKYo2W1vuah3nc3JtM/s200/0410011354a.jpg" alt="" id="BLOGGER_PHOTO_ID_5594473730013997826" border="0" /></a><br /><br />I heated my oil and made little Tablespoon-volume patties. Those got fried at just over medium-high heat until just over golden brown. More of a brazen brown.<br /><br /><br />Tasty stuff. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeyx1I9efDsp_asKq2ulY4OTUPjPvygSkLX8cMoojztGp2Jlqve-bUtPfd1rDqI-i4eAtN1L96_Olyo09rg-NvGUoRYU52U9dxbGdSCcfEx1XXhfDrll3m-Bz3zVbxnJv_8BatuvgqsM/s1600/0411011922a.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVeyx1I9efDsp_asKq2ulY4OTUPjPvygSkLX8cMoojztGp2Jlqve-bUtPfd1rDqI-i4eAtN1L96_Olyo09rg-NvGUoRYU52U9dxbGdSCcfEx1XXhfDrll3m-Bz3zVbxnJv_8BatuvgqsM/s320/0411011922a.jpg" alt="" id="BLOGGER_PHOTO_ID_5594473926009212706" border="0" /></a>And it tastes mainly of squash, not dough with a bit of squash in it like most fritter recipes make. A nice chewy/creamy texture inside and crisp outside too. Maybe they could use a dipping sauce just to mix the flavors up a little bit, but I didn't bother with one.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-18147792602794764562011-04-09T16:40:00.003-04:002011-04-09T16:45:24.453-04:00CSA week 17 wrap-up, week 18 start-upAnother week of low posting, but I did do some cooking worth mentioning.<br /><br />As <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoMOkMt9f0W_LANhtGutCxf5_kkgxkM1CzQl3_Bt61tR0XZQ8rJxhP9y_b6oGrFZ2uM4deVLt9XxlBKOCo1KdU_mB1zwgYcj0cPYX6ysLALQeHAJdii3rPdUGhRBHm8il7c0T3ytJs5g/s1600/IMG_5047.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaoMOkMt9f0W_LANhtGutCxf5_kkgxkM1CzQl3_Bt61tR0XZQ8rJxhP9y_b6oGrFZ2uM4deVLt9XxlBKOCo1KdU_mB1zwgYcj0cPYX6ysLALQeHAJdii3rPdUGhRBHm8il7c0T3ytJs5g/s200/IMG_5047.JPG" alt="" id="BLOGGER_PHOTO_ID_5593687545647286866" border="0" /></a>I thought I might, I made a kale and turnip gratin. Unfortunately, there was rather more of both than I counted on, and rather less cream and swiss cheese about than I thought. The results weren't fabulous so I decided to try a fix. Digging around, I found some dried mozzarella, a bit of cheddar a fair amount of pecarino romano and, to substitute for the lack of cream, some cream cheese. I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sOKizjFtk082pgCSmsIWnr3nu7l3ECZaP6QS7V3IMMq4imRtSQ6D-JiL56rYwlOs6fSvLvN166aGFWfTPkHql_bzeUN7zUDMAHBLCBkU7qYPQEP79927eljHANgiJaL5sDqV8p0_Sws/s1600/IMG_5052.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 128px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_sOKizjFtk082pgCSmsIWnr3nu7l3ECZaP6QS7V3IMMq4imRtSQ6D-JiL56rYwlOs6fSvLvN166aGFWfTPkHql_bzeUN7zUDMAHBLCBkU7qYPQEP79927eljHANgiJaL5sDqV8p0_Sws/s200/IMG_5052.JPG" alt="" id="BLOGGER_PHOTO_ID_5593687359340180818" border="0" /></a>disassembled the gratin, mixed all that in and put it back in the oven for a half hour. An improvement, but still more gooey than creamy so less than entirely satisfactory. The next day I attempted to melt the cheese down and dissolve it into a cream sauce by adding a cup of chicken broth and simmering on the stovetop. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYOySyjR702DRZZXZMXjGgGPLO3hDM5RBjm4xw-Mo92qFcDJXU5sGlNvkKchtCwdKk2M_DQLrg77Y7cG7xBoHZJEz06kaWzE2BJMi1vfa5putRUWdWC3XF_1O1eS6r2R3C2kiT7gL-ww/s1600/0407011958.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsYOySyjR702DRZZXZMXjGgGPLO3hDM5RBjm4xw-Mo92qFcDJXU5sGlNvkKchtCwdKk2M_DQLrg77Y7cG7xBoHZJEz06kaWzE2BJMi1vfa5putRUWdWC3XF_1O1eS6r2R3C2kiT7gL-ww/s200/0407011958.jpg" alt="" id="BLOGGER_PHOTO_ID_5593687547943315026" border="0" /></a>Instead, the mozzerella seized up into curds the texture of ground beef. Not bad, really. The turnips had gone soft at this point so I mixed in some noodles for texture and a couple beaten eggs to thicken up the sauce and I ended up with an odd but fairly palatable concoction. Too much of a haphazard mess to be worth a post, though.<br /><br />In<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5k3ZdVNqYCAgTenBcmV7shv4f9sX4IjKXOMTPxEnjgHzs_xJEcm8uBjUvTy5x2kXaodYVmFsUOINzlhY6Iaq-H0mGWIJGOPQQNxq9u_o69BfbXLC_UxNjdDGCH347i4GbYE1-qxPVI8/s1600/IMG_5055.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW5k3ZdVNqYCAgTenBcmV7shv4f9sX4IjKXOMTPxEnjgHzs_xJEcm8uBjUvTy5x2kXaodYVmFsUOINzlhY6Iaq-H0mGWIJGOPQQNxq9u_o69BfbXLC_UxNjdDGCH347i4GbYE1-qxPVI8/s200/IMG_5055.JPG" alt="" id="BLOGGER_PHOTO_ID_5593687361474740386" border="0" /></a> contrast, the pork chops in fennel and caper sauce I made was not worth a post because it's already written up quite adequately on Food.com. It's a Giada de Laurentis recipe that I didn't modify in any notable way. Pretty darn good, though. I do recommend it if you've still got your fennel around.<br /><br />I bailed on the dill curry I've been talking about, though. I figure that if I've got the ingredients in the house for two weeks and I still haven't made the recipe, then that's a recipe I don't really want to make. And I'm not going to cook something I'm not interested in just for a blog post. Not to please you lot anyway.<br /><br />On to this week then...<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1RbQROzE5-xmodyyrdhwgzgGGDeNTgNjPva-6EtANDJ8_uYExPOE1DXBvdIMnAeG2YG7OQrnKrhTqqoWq0EtMvj8D28E1NEgNAfcWEoIubow4n-6KG8lqUjwhcxRruyAxSpLbZbm9KA/s1600/0409011034.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 414px; height: 310px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh1RbQROzE5-xmodyyrdhwgzgGGDeNTgNjPva-6EtANDJ8_uYExPOE1DXBvdIMnAeG2YG7OQrnKrhTqqoWq0EtMvj8D28E1NEgNAfcWEoIubow4n-6KG8lqUjwhcxRruyAxSpLbZbm9KA/s400/0409011034.jpg" alt="" id="BLOGGER_PHOTO_ID_5593686762057321714" border="0" /></a><br /><br />That's callaloo on the right, traded in the extras box for the kale that was in the share. I don't need any more kale. I think I'd like to make mchicha with it again as it turned out quite well the first time.<br /><br />The green beans I'm going to pickle as the last batch I made turned out great.<br /><br />For the leeks, I want to do something with a cream sauce. I remember liking a chicken and leeks dish my mom used to make and I haven't done anything using cream with the CSA leeks I've gotten yet.<br /><br />That squash is the first we've seen in quite some time, isn't it? I know saved some squash recipes for CSA season that I haven't used. I'll have to look one up. I might go with fritters. I could go for fritters.<br /><br />Potatoes and parsley I'll save until I need them which just leaves the dandelion. Oh, I'll probably have them over pasta in something simple. We haven't had any turnip greens for me to do that with in a while and dandelion should work just as well after a quick blanch.<br /><br />One final note: I'm going to be out of town next weekend so my half-share is up for grabs. Nobody at work ever wants it when I offer. Do any of you? I use the Coconut Grove pick-up if that makes a difference.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com2tag:blogger.com,1999:blog-493144429387237025.post-2485666753430985482011-04-03T12:03:00.000-04:002011-04-05T14:18:18.266-04:00Roasted strawberry banana ice creamI had been thinking of making roasted strawberry beet ice cream, but, as I've actually been craving ice cream recently, I decided to go a route with a higher chance of creating something actually palatable. <div><br /></div><div>I started <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NZjBHBR5vwUUlB_W_dBo3VY-EF8uc932PGaIWQQY2GO6sgdkNc6iGEAoHeP2_iwvDWklRcc7gCqwNE-QJGDRoPFzHzdbbKkKmxWfIuz7eyzuWk4PZ4IWIENxQqcSu8YN3krHUv1NLR8/s1600/IMG_5024.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-NZjBHBR5vwUUlB_W_dBo3VY-EF8uc932PGaIWQQY2GO6sgdkNc6iGEAoHeP2_iwvDWklRcc7gCqwNE-QJGDRoPFzHzdbbKkKmxWfIuz7eyzuWk4PZ4IWIENxQqcSu8YN3krHUv1NLR8/s200/IMG_5024.JPG" alt="" id="BLOGGER_PHOTO_ID_5591516722974865602" border="0" /></a>by cleaning a pint of strawberries and cutting them into equally-sized small pieces. I added two medium bananas, sliced in half and roughly chopped, tossed them in a Tablespoon or two of demerara sugar, [For those unfamiliar, demerara sugar is essentially old-fashioned brown sugar. Modern brown sugar is made by returning some molasses to refined sugar. Demerara is made by leaving the molasses in.] and roasted at 375 degrees for 1 hour, with one stir in the middle. </div><div><br /></div><div>I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWGYpaJQKag7uijiMn0tTzm_HBmzYDdk-6PL37gsKyBuA4Xv5_BU0YpLYC3baYFBVlGzl1lHnjtGdIVTyEXHapIrBynIztoLPLJN1nZ09H-docwicLEpxpI0e0g_YNFQPoex38B5PRag/s1600/IMG_5027.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxWGYpaJQKag7uijiMn0tTzm_HBmzYDdk-6PL37gsKyBuA4Xv5_BU0YpLYC3baYFBVlGzl1lHnjtGdIVTyEXHapIrBynIztoLPLJN1nZ09H-docwicLEpxpI0e0g_YNFQPoex38B5PRag/s200/IMG_5027.JPG" alt="" id="BLOGGER_PHOTO_ID_5591516718526539250" border="0" /></a>used a fairly large pan and a fairly high temperature to make sure the juices would evaporate. The point here is to concentrate the flavors into a smaller volume so the final ice cream will pack more punch per spoonful.</div><div><br /></div><div>I blended the results with:</div><div>1/2 cup demerara sugar</div><div>1 pinch salt</div><div>juice from 1/2 lime<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K4ySuFZUS-n4TI1EL3pKC7lFQhMB7VayJJA7YdYgvFIf9qRVD4xvToQ3aQYx37D7eR_vYsIyA1jxLtxMRFS_p-2pkasZQlGU_rqwB84p-ioXp7D3iikLGrLHOUsIZKcc6vvKz-ACvso/s1600/IMG_5030.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6K4ySuFZUS-n4TI1EL3pKC7lFQhMB7VayJJA7YdYgvFIf9qRVD4xvToQ3aQYx37D7eR_vYsIyA1jxLtxMRFS_p-2pkasZQlGU_rqwB84p-ioXp7D3iikLGrLHOUsIZKcc6vvKz-ACvso/s200/IMG_5030.JPG" alt="" id="BLOGGER_PHOTO_ID_5591516713478751394" border="0" /></a></div><div>2 Tablespoon rum</div><div>2 teaspoons vanilla, and</div><div>1 1/2 cups cream.</div><div><br /></div><div>Without the juice to thin the cream out, the result was rather thicker at this stage than the other fruit ice creams mixtures I've made. To compensate, I added 3/4 cup milk. </div><div><br /></div><div>I was happy with the texture then, but it thickened up in the refrigerator overnight and it didn't seem quite sweet enough at that temperature. So, to thin it some more and adjust the sweetness back up without modifying the flavor balance too much, I added 1/4 cup agave nectar.</div><div><br /></div><div>That all <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWWt6HjzuWFO7joe0MbC5XuZogpG5aLq3o65ifujJLCCefekEkrZAGTf_IlhQUfzNs8FEWC-9AKgZisJnQlroDUZEKKgQpI1V5IiROO8XYEOlZwCInNmHlYrW3f3ifjesD8uoy1wnSzo/s1600/IMG_5032.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWWt6HjzuWFO7joe0MbC5XuZogpG5aLq3o65ifujJLCCefekEkrZAGTf_IlhQUfzNs8FEWC-9AKgZisJnQlroDUZEKKgQpI1V5IiROO8XYEOlZwCInNmHlYrW3f3ifjesD8uoy1wnSzo/s200/IMG_5032.JPG" alt="" id="BLOGGER_PHOTO_ID_5591516714726864210" border="0" /></a>went into the churn. My kitchen was hotter than I would have liked which have have affected the thickening, but the alcohol and fructose worked against that too. Either way, it was rather softer than I would have preferred when I ran out of cold 25 minutes into churning and it wasn't able to hold on to a lot of churned in air, so it's kind of dense. Well, it'll have to do.</div><div><br /></div><div>Since I had some on hand, I swirled in some Hershey's strawberry syrup. It's 100% artificial so it the flavor is less Strawberry than it is just Pink, really, so there's some contrast with the ice cream.</div><div><br /></div><div>Here it is after ripening:</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOkWYPXln76hfqPoFIIObji1O-Mg-OJ4HcK6fHmNHXWsWnTATvNF_XaJEUrWrggfN6iT_N94cgpitLTUKud-ivK5810KRA-dTNMd2yLLJmnr23yOe2tXB94OUQY0C948dFhxK0SKpcuk/s1600/IMG_5037.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 415px; height: 264px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOkWYPXln76hfqPoFIIObji1O-Mg-OJ4HcK6fHmNHXWsWnTATvNF_XaJEUrWrggfN6iT_N94cgpitLTUKud-ivK5810KRA-dTNMd2yLLJmnr23yOe2tXB94OUQY0C948dFhxK0SKpcuk/s400/IMG_5037.JPG" alt="" id="BLOGGER_PHOTO_ID_5591516441547707346" border="0" /></a><br /><br /></div><div>The texture is a little dense, but not hard even straight out of the freezer. If you're not going to have super-premium fat levels, denseness is a good second choice texturewise. I should have blended the mixture either a little more or a little less as there is the occasional tiny bit of fruit or maybe it's a little curdling from the citric acid in the cream. It's a minor unpleasantness. Roasting the fruit let me replace a lot of water with cream so it's richer than other fruit ice creams I've made and the tendency towards crystalization seems to be lower.<br /></div><div><br /></div><div>Straight out of the freezer the tart berry flavor really pops. After letting the ice cream soften a little, a more rounded fruit flavor emerges. The strawberry syrup brings the berry out above the banana a little bit. The result is reminiscent of the good quality strawberry syrup with pieces of fruit in it you get in ice cream parlors. And that inspired me to add chocolate syrup which creates a passable approximation to a banana split. If I had known it was going to work out that way, I would have roasted some pineapple too and added some candied walnuts. But it's just dandy as is.<br /></div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-7288692656897229662011-04-02T16:09:00.003-04:002011-04-02T16:10:58.985-04:00CSA week 16 wrap-up, week 17 start-upJust one recipe post for last week? Sorry about that. There should have been a second, but ice cream is a multi-day process and I got a late start. It was Friday evening by the time I actually ate it in its final form and it seemed pointless to post then. I'll get it up tomorrow. Also, when I went to make the curry I found that half my dill had gone grotty. This week's new batch fills the gap so I'll probably make it tonight. Finally, with the weather heating up the kitchen and my refrigerator full of leftover fried chicken, cooking just didn't seem like a great idea.<div><br /></div><div>On to this week then.</div><div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bnAwAAx1q5HUcUqFvDIxDyXm2WqcYrq9TsbfTD0GlReFAIFRGXFuDcDICQoNDS8u9So1-WcPiiJ0FWlZZKYbbuZQHk0idbcPjK7-jPvg_BGYgIkpHrRyHRX3_nIcyfFag5HnIros2ag/s1600/IMG_5039.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 415px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9bnAwAAx1q5HUcUqFvDIxDyXm2WqcYrq9TsbfTD0GlReFAIFRGXFuDcDICQoNDS8u9So1-WcPiiJ0FWlZZKYbbuZQHk0idbcPjK7-jPvg_BGYgIkpHrRyHRX3_nIcyfFag5HnIros2ag/s400/IMG_5039.JPG" alt="" id="BLOGGER_PHOTO_ID_5591081159743551378" border="0" /></a><br /><br /></div><div>As I said, the dill is going into a curry, if not today, then soon. I was thinking of doing a gratin with the turnips as I've got lots of cheese and just a bit of cream lingering in the refrigreator. That would likely use some of the spring onion and maybe the kale? I did a quick search just now and kale gratin is a thing. Not with turnips generally, but why not?</div><div><br /></div><div>The grapefruit, I might use for the unusual grapefruit and coconut milk shrip curry I made a couple years ago. I recall it turned out well. Or I might just juice them. I could go for some grapefruit juice.</div><div><br /></div><div>And finally, the fennel. I have very little experience cooking with fennel and a search turned up many options. I'll have to sort through them to see what appeals. </div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com3tag:blogger.com,1999:blog-493144429387237025.post-79723106891677997432011-03-29T21:32:00.003-04:002011-03-29T21:45:25.032-04:00Sukhamvit Soi Five fried chickenThis is a modified version of a recipe I found about a year ago in theatlantic.com's brief-lived food section. It's still in the archive, but it's hard to find and only one other blogger seems to have written it up. The article accompanying the recipe is by Jarrett Wrisley who attributes it to Mr. Pee, a Bancock street vendor whom he met selling chicken outside the Foodland Supermarket on Sukhamvit Soi Five in 2001.<br /><br />My only change was to use a whole bunch of cilantro instead of 10 cilantro stems and 4 large cilantro roots. I presume that made the marinade greener, but as I've never encountered a cilantro root, I don't know if there's any other differences.<br /><br />Ingredients:<br />1 head cilantro including stems, chopped<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuARgTjgFMwvZ0n6q6QNaTwqywBUtZSBPJy4v1pqtWsMUi27XXej8njB0qEvzS5-8B8Hxw5IxA0EETm9AUT0QIOKJ9GelAbrQLk0k2dnto8CibHLpwOX9DiDNt9DxpTVukP4hxOKNHj8E/s1600/IMG_5008.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 142px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuARgTjgFMwvZ0n6q6QNaTwqywBUtZSBPJy4v1pqtWsMUi27XXej8njB0qEvzS5-8B8Hxw5IxA0EETm9AUT0QIOKJ9GelAbrQLk0k2dnto8CibHLpwOX9DiDNt9DxpTVukP4hxOKNHj8E/s200/IMG_5008.JPG" alt="" id="BLOGGER_PHOTO_ID_5589682782107785442" border="0" /></a><br />14 (count'em) cloves garlic, peeled and crushed<br />1 Tablespoon black peppercorns<br />1/2 teaspoon red pepper flakes<br />2 teaspoons salt<br />2 Tablespoons fish sauce<br />2/3 cup chicken stock<br />3/4 cup plus 2 Tablespoons rice flour<br />1 chicken, butchered into serving pieces<br /><br />1. Blend <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFGK5GSYyF_MjNCEOAasGzaXHqFFkgP5gVQ_3is2LKVLOfHlKZTRJ-L5M23CGvrEWOnOQWkv7-pcUpWwWcgzs4f9J28GAaEllAonKjy1Srn7GkLQwe26i3wJt0KrIp2dIFBapGmX5ahE/s1600/IMG_5010.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaFGK5GSYyF_MjNCEOAasGzaXHqFFkgP5gVQ_3is2LKVLOfHlKZTRJ-L5M23CGvrEWOnOQWkv7-pcUpWwWcgzs4f9J28GAaEllAonKjy1Srn7GkLQwe26i3wJt0KrIp2dIFBapGmX5ahE/s200/IMG_5010.JPG" alt="" id="BLOGGER_PHOTO_ID_5589682776282283202" border="0" /></a>the cilantro, garlic, peppercorns, pepper flakes, salt and fish sauce until smooth. Add a little chicken stock to get everything moving around in the food processor. Remove to a large bowl, and stir in the rest of the stock. Add the rice flour gradually until a smooth loose batter forms. Add a little water if it gets too thick.<br /><br />2. Add<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiNsMVWZTJwK5kMb27exp3ZBypCaIX-oeYLHSpeD2ABYGKDlQSdBK4VYkQCggoChjteR3hXRauku7Md67iBWfMoYOEt1LpP_xuYPodhPZX-zJYp20cr9oe8Rwb5XK0iiJIjqUFDcHINM/s1600/IMG_5014.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmiNsMVWZTJwK5kMb27exp3ZBypCaIX-oeYLHSpeD2ABYGKDlQSdBK4VYkQCggoChjteR3hXRauku7Md67iBWfMoYOEt1LpP_xuYPodhPZX-zJYp20cr9oe8Rwb5XK0iiJIjqUFDcHINM/s200/IMG_5014.JPG" alt="" id="BLOGGER_PHOTO_ID_5589682769742091026" border="0" /></a> the chicken, coat well and refrigerate overnight.<br /><br />3. Bring chicken up to room temperature. [I laid the chicken out on a tray to speed the process along.] The batter will have thickened up to a paste so make sure it's spread on the chicken evenly. Or, at least try to do a better job of it than I did.<br /><br />4. Heat<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJeClas7bSxI3i6bVIa9Dov_jrJ0GYpn_ZJAMtvR5_IKqlNfBv8_TOlA5LMsarGdo_eJ9sSKJ-RySakcQAVDsqERKaTLSfnQcuC2de53yL8WunLWLtKiJm94njzcYMrqB-E3tcD7eZ9g/s1600/IMG_5017.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJeClas7bSxI3i6bVIa9Dov_jrJ0GYpn_ZJAMtvR5_IKqlNfBv8_TOlA5LMsarGdo_eJ9sSKJ-RySakcQAVDsqERKaTLSfnQcuC2de53yL8WunLWLtKiJm94njzcYMrqB-E3tcD7eZ9g/s200/IMG_5017.JPG" alt="" id="BLOGGER_PHOTO_ID_5589682770659861794" border="0" /></a> oil to 350 and fry around 5 minutes on each side until the center of the meet reaches 160 degrees. It should be more of a copper than a golden brown. [I had trouble cooking the chicken through before the crust burnt with my later batches so watch your oil temperature.]<br /><br />Let cool a few minutes and serve with sriracha.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEBObkRLzE6pkKSyGXJ-ndJa1LEzh7ZP99BD5D-S6_T357I_zayUiAQ1t3M-mAKT0GM91ArR9EHagm8tF_Lwr7YrZedvDUignVns20WvM2TWuID_kCjl1_G3HOvHTON0734oS7mspLXQ/s1600/IMG_5020.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 415px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEBObkRLzE6pkKSyGXJ-ndJa1LEzh7ZP99BD5D-S6_T357I_zayUiAQ1t3M-mAKT0GM91ArR9EHagm8tF_Lwr7YrZedvDUignVns20WvM2TWuID_kCjl1_G3HOvHTON0734oS7mspLXQ/s400/IMG_5020.JPG" alt="" id="BLOGGER_PHOTO_ID_5589683003309637714" border="0" /></a><br />The raw batter is spicy and harsh so it's surprising that the cooked crust is more prominently salty. And the spicy notes are more in the Colonel's 11 secret herbs and spices vein than anything notably Bancockian. That's a little disappointing, but it's very tasty for what it is. The meat is flavorful and juicy. The crust is crackly crisp while being well adhered to the meat and inextricably merged with the skin. Gorgeous stuff and very easy. The sriracha isn't necessary, unlike for a lot of mediocre Thai food, but it adds the missing heat and a touch of acid that pops the chicken's flavor nicely so give it or your favorite other hot sauce a try.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-332593107740117162011-03-27T13:02:00.004-04:002011-03-27T13:06:39.751-04:00CSA week 15 wrap-up, week 16 start-upMy cooking went mainly according to plan last week. I did do a stir fry using the tatsoi and mushrooms and I did bake a chicken with the grape tomatoes. I added some potatoes there too which wasn't a bad idea, although switching out the garlic for a shallot was. <div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijaDyzafuijh_HzNcL1yawshWJhRpyhmulFjGlWgbejvKo_5uLlGIpS2dJElIkEc77AhQglUqcNpTmJtl-YQaR0Fa-KrQ_CT7lDbVESUg_IkyoLD-G2VwTxWhOmxRBPk1Z8Qu25IxRrxo/s320/IMG_5002.JPG" style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 152px;" alt="" id="BLOGGER_PHOTO_ID_5588806343961235698" border="0" />I also made a leek pie as planned, sort of. I decided to use sliced potatoes for the crust but I sliced too many and put a layer in the middle too so it was sort of a gratin. Plus I added a couple eggs to the cream and cheese the recipe called for so it's sort of a quiche too. It's interesting enough for a post, but I didn't measure anything or take pictures while I was making it so I don't think it would work. </div><div><br /></div><div>Finally, I used the mizuna as a pizza topping which worked surprisingly well. I still haven't gotten around to making the dill curry, but I've got all the ingredients in hand and even have some naan, so it's just a matter of feeling like doing it.</div><div><br /></div><div>Well, there's also the matter of the full freezer and the lack of empty storage containers for the leftovers. I hopes of doing something about that, I left both the kale and the escarole behind this week. There's also the matter that, on Saturday morning, I hadn't used the mizuna yet, so I still had that plus half the collards so I really didn't feel the need to bring two close equivalents home with me.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSBwNPHexvbE9qYZ9cvMT2vj-rshR7bPvpM6aV9d6XmxV59cPys2DXD-fZyphdxhdsX_ERIm-W3DdA0R1kCzaKoSXMQP3Cuxi6-NYITGK2DrUzgdgtXS2ZuSNf0ZsKqDDQSyOc2kYBM0/s1600/IMG_5005.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 416px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSBwNPHexvbE9qYZ9cvMT2vj-rshR7bPvpM6aV9d6XmxV59cPys2DXD-fZyphdxhdsX_ERIm-W3DdA0R1kCzaKoSXMQP3Cuxi6-NYITGK2DrUzgdgtXS2ZuSNf0ZsKqDDQSyOc2kYBM0/s400/IMG_5005.JPG" alt="" id="BLOGGER_PHOTO_ID_5588806563676622978" border="0" /></a></div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixSBwNPHexvbE9qYZ9cvMT2vj-rshR7bPvpM6aV9d6XmxV59cPys2DXD-fZyphdxhdsX_ERIm-W3DdA0R1kCzaKoSXMQP3Cuxi6-NYITGK2DrUzgdgtXS2ZuSNf0ZsKqDDQSyOc2kYBM0/s1600/IMG_5005.JPG"><br /></a></div><div>For those remaining collards, I ought to use them as I've already got a big bag of them in the freezer. I don't want to make a traditional mess of greens but it's hard to find other recipes when search results are flooded with variations on the Southern standard. I'll have to put some more effort into it.</div><div><br /></div><div>As for this week, nothing remaining really needs a dish built around it. Maybe the green beans or beets, but there's not a whole lot of either. Those are side-dish amounts and that's easy.</div><div><br /></div><div>I do have a lot of cilantro already, but it doesn't look like it's holding up well, so this might just replace it instead of adding to it. There is a Bancock fried chicken that calls for cilantro stems and roots that I might make, though. Also, I'm considering a roasted beet and strawberry ice cream. </div><div><br /></div><div>If I don't go that route (probably because I didn't resist eating the beets immediately after roasting them), I might take another shot at a strawberry banana sorbet. My post on my first try two years ago is still getting Google hits, but I wasn't really happy with how it turned out. I'd like to give the searchers something more successful.</div><div><br /></div><div>The only thing I haven't got any ideas for is the sprouts. I've used them before with cold noodles and on sandwiches but I want to do something different. I'll have to give that one a bit more thought too.</div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-3119862803200983742011-03-23T16:12:00.007-04:002011-03-23T18:32:16.041-04:00Polenta-stuffed collard rollsThis is my Italianiated version of a grits-stuffed collards recipe from Southern Living's 1001 Ways to Cook Southern cookbook.<br /><br />Step<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTLmHSK5wGd_a1jJrnKfmif3WyID_6zvhEfawYKT8W9ULZFMvcP7RsgKXMb0dBIqbVPKFB74aQRoqIZzGWrz1i02a5DlsTkLl-rQA_qh4nVlRuM3AtJfQeqz7t7vChvT__KszJE4D-SE/s1600/IMG_4981.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDTLmHSK5wGd_a1jJrnKfmif3WyID_6zvhEfawYKT8W9ULZFMvcP7RsgKXMb0dBIqbVPKFB74aQRoqIZzGWrz1i02a5DlsTkLl-rQA_qh4nVlRuM3AtJfQeqz7t7vChvT__KszJE4D-SE/s200/IMG_4981.JPG" alt="" id="BLOGGER_PHOTO_ID_5587406496471301858" border="0" /></a> one is to soften the collard greens. I blanched them for one minute, but the original steamed them. That's probably a better idea as there's more steaming later and you don't end up with an extra potful of water to deal with.<br /><br />Step<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdq6Oyloafb8TvZ8UZAdnGzCQQT1J3Yw1wwHEXBZ3mPgIhXNbjQQvZyVuQM2L7PA3FQmCgiQbJARvOdNObEKl8TXyZ2wNlGxnB17MEVa9BoadXF3UXIQDx1yxhlbOHiwYFtrWnjcN6dDM/s1600/IMG_4986.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdq6Oyloafb8TvZ8UZAdnGzCQQT1J3Yw1wwHEXBZ3mPgIhXNbjQQvZyVuQM2L7PA3FQmCgiQbJARvOdNObEKl8TXyZ2wNlGxnB17MEVa9BoadXF3UXIQDx1yxhlbOHiwYFtrWnjcN6dDM/s200/IMG_4986.JPG" alt="" id="BLOGGER_PHOTO_ID_5587406268682336354" border="0" /></a> two is to make a fairly stiff batch of polenta. I included olive oil, garlic and prosciutto (actually Serano ham, but shred it, frizzle it and add it to polenta and I think you'd have a hard time telling the difference) and finished it off with copious Parmesan and a bit of dried mozzarella.<br /><br />While <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukA-ZExaB2m12hS5K1LnB4M4fXfbPlAsLAz1n8x_JNvexhiUJR9Wo9pAr3GyywGdjb5wYijpmpq2K5IIN6YAk7_tTxam34FA3bq9TDXEto8WcRlSeUeCMqi9xiSAxj65_YkvUTpvsQDk/s1600/IMG_4983.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhukA-ZExaB2m12hS5K1LnB4M4fXfbPlAsLAz1n8x_JNvexhiUJR9Wo9pAr3GyywGdjb5wYijpmpq2K5IIN6YAk7_tTxam34FA3bq9TDXEto8WcRlSeUeCMqi9xiSAxj65_YkvUTpvsQDk/s200/IMG_4983.JPG" alt="" id="BLOGGER_PHOTO_ID_5587406490583582946" border="0" /></a>that cooled to a workable temperature and a pliable texture, I cut out the tough stems from the collard leaves--six leaves for around 1 1/2 cups of polenta. These were big leaves so I could have used another half cup of polenta, really.<br /><br />To <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLrTLhI-XRErATWd0QRmLhrya64UOVAbT4ZnPqakOWNZPyRPvvs8i9NC71HtzcqVky4KFEl9RGpYmq5IElIJqpCYsi2wH7_Z2VXXNV1BXI2-H3S4X4n17TjzFzudzcNUNQpdnj60L1Xao/s1600/IMG_4990.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 127px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLrTLhI-XRErATWd0QRmLhrya64UOVAbT4ZnPqakOWNZPyRPvvs8i9NC71HtzcqVky4KFEl9RGpYmq5IElIJqpCYsi2wH7_Z2VXXNV1BXI2-H3S4X4n17TjzFzudzcNUNQpdnj60L1Xao/s200/IMG_4990.JPG" alt="" id="BLOGGER_PHOTO_ID_5587406261427578754" border="0" /></a>do the wrap, I overlapped the stem-end lobes of the leaf and placed a 3-Tablespoon dollop of polenta a few inches from the bottom. From there it was just a basic burrito fold--once over, fold in the sides, then a tight roll up.<br /><br />The <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jNO3728-kz-ox4Xr0XSqTu1zU0gtWL6zELhZu1mii8cpU2jreEomXAKmmlG90Krv1ZGAHFzgd_dobGCJltLJDTczH2GHNQe4h7ZZI2jQz3oj_EBTYKEFFEeMr5tDD4_8wGYSlciUaOY/s1600/IMG_4993.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5jNO3728-kz-ox4Xr0XSqTu1zU0gtWL6zELhZu1mii8cpU2jreEomXAKmmlG90Krv1ZGAHFzgd_dobGCJltLJDTczH2GHNQe4h7ZZI2jQz3oj_EBTYKEFFEeMr5tDD4_8wGYSlciUaOY/s200/IMG_4993.JPG" alt="" id="BLOGGER_PHOTO_ID_5587406257246578658" border="0" /></a>rolls went into a steamer for as long as it takes for the collards become as tender as you can expect them to get. It'll vary depending on your leaves; Mine took about 10 minutes.<br /><br />I served them halved with an herbed tomato sauce dip.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDNbr5U3HZH7Ul7Ui5aq39ox26suT1AtZ7j1lB6hTaGYErzXuIaVehMUz-_09cU9g82amugE9cOMtKw9Jq1hnqW6m1EFslVQditSaNrrXY_0ahF-WASHc4iiTJSS7Oh_3ldQ58wH_0Q0/s1600/IMG_4996.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 415px; height: 311px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJDNbr5U3HZH7Ul7Ui5aq39ox26suT1AtZ7j1lB6hTaGYErzXuIaVehMUz-_09cU9g82amugE9cOMtKw9Jq1hnqW6m1EFslVQditSaNrrXY_0ahF-WASHc4iiTJSS7Oh_3ldQ58wH_0Q0/s400/IMG_4996.JPG" alt="" id="BLOGGER_PHOTO_ID_5587406641105805602" border="0" /></a><br /><br />There are a couple small problems with this dish. First, because you have to cut so far up the leaf to excise the tough stem, the rolls want to split open at the seam. That's fine once you're plating and want to cut them in half anyway, but it makes them difficult to manipulate out of the steamer. Second, the flavor of the collards just doesn't mesh with the Parmesan or tomato sauce as well as I had hoped they would. I should have kept it Southern and used Cheddar or Monterrey Jack or some-such and served with hot sauce like the original recipe said to do. Well, it was worth a try.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-54652809091434958162011-03-20T22:14:00.005-04:002011-03-20T22:24:53.351-04:00Dandelion and spring onion french dipNow for the more interesting thing to do with dandelions and caramelized onions that I promised. But before going into the sandwich itself, let's talk caramelization. I've used the word before, but I've really just meant browning the onions or whatever. Real caramelization is something else entirely. It's kind of like how both grilling and slow smoking go by the name barbecue. Here's how I went about doing the real thing.<br /><br />First <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKj6RlA2u4gwusoSsv2PadQlCZu35Gf-mWib3r_L1EIbH53yW4VGzj8f8FFpqa2MZHCU-kcVGb2CfLmGe1dHvW_NxrUhsNdnCOlZglAYTSkIpth3N2pmr_IaeLVCVFKdLZP61h25Cf3E/s1600/IMG_4916.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXKj6RlA2u4gwusoSsv2PadQlCZu35Gf-mWib3r_L1EIbH53yW4VGzj8f8FFpqa2MZHCU-kcVGb2CfLmGe1dHvW_NxrUhsNdnCOlZglAYTSkIpth3N2pmr_IaeLVCVFKdLZP61h25Cf3E/s320/IMG_4916.JPG" alt="" id="BLOGGER_PHOTO_ID_5586352754362123906" border="0" /></a>I sliced up the spring onions, cleaned them well, and put them into my giant cast iron pot with just a little salt and a little oil. The angle's not good, but it's about 2/3 of the way full.<br /><br />After<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LTN1jrrYru62K9hJqvUwJXl67tCamtF7t_jQ1mrsIlNZkOgTtmLXQzL4km0CyHfOOdUWLEGxevaDwhOaaT9vkU14j6p4TErD72qaSaM4lPvBK_HSDx1haX0117k4v0LlmhJH9arruyU/s1600/IMG_4918.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1LTN1jrrYru62K9hJqvUwJXl67tCamtF7t_jQ1mrsIlNZkOgTtmLXQzL4km0CyHfOOdUWLEGxevaDwhOaaT9vkU14j6p4TErD72qaSaM4lPvBK_HSDx1haX0117k4v0LlmhJH9arruyU/s320/IMG_4918.JPG" alt="" id="BLOGGER_PHOTO_ID_5586352749501165938" border="0" /></a> 45 minutes covered at medium heat they're fairly well reduced and there's a good bit of liquid accumulated. At this point I removed the lid to let the liquid boil off.<br /><br />About <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQEKiWGUQ7c6WA-ctV_Yz0uGh3kKeL6QeuiU_zeUFrtLT6ChiJNtfjo8mS-qPEhwMY9JGrpApf8I70v_LVEV46b1nXFRdw9RQ5qSKsQXrj0XOwNixnX-Ju3Mu_4QgOzoaZR2hc0fXPAs/s1600/IMG_4921.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMQEKiWGUQ7c6WA-ctV_Yz0uGh3kKeL6QeuiU_zeUFrtLT6ChiJNtfjo8mS-qPEhwMY9JGrpApf8I70v_LVEV46b1nXFRdw9RQ5qSKsQXrj0XOwNixnX-Ju3Mu_4QgOzoaZR2hc0fXPAs/s320/IMG_4921.JPG" alt="" id="BLOGGER_PHOTO_ID_5586352743528243026" border="0" /></a>an hour later, the liquid's just about gone and the onions are starting to collapse. There's been a bit of browning [It's more attractive with white onions.], and the pot is starting to sizzle a little at this point. I turned the down to medium-low and started stirring more frequently, about every 10 minutes instead of every 20.<br /><br />A <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsisHIwt9mFj6lBSjgDePMaoO4wYyB7VZLKz9bHKXgWNXr_uT2T8xSNpWiBRddLlemLlUbZ6jrdlnKj-qTPHHxaOJJC2_PRpQhsdnLS2D07OVt_REPG1RU43CgGnKE-ChgDhhRFbuhHmM/s1600/IMG_4928.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsisHIwt9mFj6lBSjgDePMaoO4wYyB7VZLKz9bHKXgWNXr_uT2T8xSNpWiBRddLlemLlUbZ6jrdlnKj-qTPHHxaOJJC2_PRpQhsdnLS2D07OVt_REPG1RU43CgGnKE-ChgDhhRFbuhHmM/s320/IMG_4928.JPG" alt="" id="BLOGGER_PHOTO_ID_5586352736001948210" border="0" /></a>half hour later, the onions have cooked down even more, have browned appreciably and are melting into kind of an onion jam. Cooking longer would be better, but there's real danger of burning so I pulled them out at this point. The flavor is kind of like browned onions, but sweeter with a lingering mellow complex savoriness. Really lovely.<br /><br />Now that I've got my onions, on to building my sandwich.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzsxZ-UCyapbhjzN2dqbvWWLgaEmARCyGpY3rIsNRt_hMKOQiz1pScAw8SKARslx-jCY6bNard_0CTzvEyQO1JfjBtH46CibKjvNxcHovlFXDW-FeR-pfP7x-GOdPBO4HoL5S1AkB40U/s1600/IMG_4948.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUzsxZ-UCyapbhjzN2dqbvWWLgaEmARCyGpY3rIsNRt_hMKOQiz1pScAw8SKARslx-jCY6bNard_0CTzvEyQO1JfjBtH46CibKjvNxcHovlFXDW-FeR-pfP7x-GOdPBO4HoL5S1AkB40U/s200/IMG_4948.JPG" alt="" id="BLOGGER_PHOTO_ID_5586353031941357186" border="0" /></a><br />I started by stemming and blanching my dandelions. Then I put a cup of beef broth in a pan, cooked it down a little to concentrate the flavor, added a dollop of caramelized onion and then the dandelion.<br /><br />While that<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGx9j1XT7JkuMlIPU82WEQcBqQh3P0e1JpLJDyb2MuOvBw0kZJJZsiJT_-NA6qSlALeDLRBR1Cxb9oTwtqu6jdexZ53ini9bjP_k3RT6Sc_yA0_y0BEHiu33PLrk8evBmzv04UIGhqrE/s1600/IMG_4950.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiGx9j1XT7JkuMlIPU82WEQcBqQh3P0e1JpLJDyb2MuOvBw0kZJJZsiJT_-NA6qSlALeDLRBR1Cxb9oTwtqu6jdexZ53ini9bjP_k3RT6Sc_yA0_y0BEHiu33PLrk8evBmzv04UIGhqrE/s200/IMG_4950.JPG" alt="" id="BLOGGER_PHOTO_ID_5586353028269577426" border="0" /></a> simmered, I laid a few slices of roast beef on top to warm through and cook just a little. After the beef was warmed up, I grated some sharp cheddar cheese on top. And finally, I assembled the sandwich with all those components plus some tomato.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OmCIufGc7igQVPBrHSse7FY5wuj8IxRAJEzWPuYveI2u7PhTKMj645p_vua-l9tc9pqV0dH4sCE0gOu2RvfH1CCGJMBMU-9qiokgFWnnomhlZHtJZLDr4VhAGv4dAW_l59QkjsjOKk8/s1600/IMG_4955.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 412px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-OmCIufGc7igQVPBrHSse7FY5wuj8IxRAJEzWPuYveI2u7PhTKMj645p_vua-l9tc9pqV0dH4sCE0gOu2RvfH1CCGJMBMU-9qiokgFWnnomhlZHtJZLDr4VhAGv4dAW_l59QkjsjOKk8/s400/IMG_4955.JPG" alt="" id="BLOGGER_PHOTO_ID_5586353184594584226" border="0" /></a><br /><br />The dandelion is carrying a lot of beef broth so the bread got properly wet just after I took this picture. I had a little cup for dipping too, but I didn't really need it.<br /><br />You've got the beef's savoriness against the sweet onion, sharp cheddar, slightly bitter greens and the acid of the tomato--just a lovely combination of flavors. Would browned onions have worked as well? Not really. That would be good too, but it would be more a standard cheese steak flavor profile. This is something different; the caramelization brings out more of a pot roast aspect to the beef so there are different elements coming to the fore. I should make it both ways and compare and contrast, really.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-49675666126321352612011-03-19T18:26:00.005-04:002011-03-19T18:31:04.131-04:00CSA week 14 wrap-up, week 15 start-up<div>The only thing out last week's box that I've posted about is the hoja santa so I've got a fair bit unaccounted for. For the most part I did what I said I would last week. I made chips from the kale, which turned out a bit disappointingly as I overloaded the pans so they cooked unevenly. And I did do something interesting with the spring onions and dandelions as I had hoped--it's interesting enough for its own post which I'll probably have up tomorrow. I found a curry for the dill too, but I had it slated to make on Friday and I wasn't feeling it. I'll try to get to that soon. The tatsoi, on the other hand, I completely forgot about and only rediscovered as I was putting this week's share away. I intend to do a stir fry using it, this week's oyster mushrooms and the lobster tail I picked up at the market this morning. Probably with black bean sauce; that should go nicely with those ingredients.</div><div><br /><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlttLLX94riNfDnM5F7p78Wfje5Zbx8AKKJYztdRGmkuMIIY-F_TSS82zLYmMkGJl3wPXdPxpr1xneZtIDxdHRQlFUVx4N1B1QyEekminW9bWepYhGeuepAuYZPDfFHbn8fOYyQgb53X4/s400/IMG_4978.JPG" style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 412px; height: 246px;" alt="" id="BLOGGER_PHOTO_ID_5585921140360850674" border="0" /><br /></div><div><br /></div><div>What else have we got this week? I left the lettuce behind as I've already got a head sitting untouched in my refrigerator from two weeks back. No sense wasting another. </div><div><br /></div><div>I want to do a French leek pie or possibly use the leeks in a beef barley soup. I haven't settled on that. </div><div><br /></div><div>Mizuna's always tricky to deal with. Maybe a pesto? Probably with noodles one way or another.<br /></div><div><br /></div><div>Parsley will find itself used, so no worries there.</div><div><br /></div><div>I want to make the baked chicken with cherry tomatoes recipe again as it was so very easy and so very good last time. If I can stop snacking on the tomatoes, I'll do that.</div><div><br /></div><div>I've already mentioned my plans for the mushrooms so that just leaves the collards. They're so large I'm thinking they'd be really good to stuff. Just what with, I'm not sure yet, though. I could also see making hopping john as it's been some years since I've had that. We'll have to wait and see.</div><div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com2tag:blogger.com,1999:blog-493144429387237025.post-10134806097210546182011-03-16T21:54:00.006-04:002011-03-16T22:11:18.782-04:00CSA week 14 - Camarones verdesI found this recipe on the New York Times website with lots of basil with a bit of mint and tarragon substituted in to try to simulate the flavor of hoja santa. Well, no need for that for us lucky few. I traced it back to what looks like the original, from whence I got the Spanish name. It was buried on the third page of a Google search that ought to have popped it right up; Weird. Anyway, that page says it was published in the Dallas Morning News in 1998 as a preview of Diana Kennedy's cookbook: My Mexico. The NYT version only credits Martha Schulman, the author of the piece, but she did make some changes. For one, she broils the tomatillos rather than simmering them which seems an improvement to me. My version will mostly follow the NYT procedure with the big change of swapping out half the shrimp for potatoes, partially because the dish could use both a higher veg to meat ratio and partially because that's what I've got.<br /><br />Ingredients:<br />1/2 pound tomatillos<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iTzBIIEokF_xI76pigWhWrLbk2rMwUrO5l6jcl4Fa_ubj7EnRj9IkfXWL0HAi_KXBysUb9PNLiGiAPlFTNL3S7DZcKpUcT0YJAK-phBlLLQyUiC5jRIxOlfAA8EED9ZgwAZSDS2fLQI/s1600/IMG_4964.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5iTzBIIEokF_xI76pigWhWrLbk2rMwUrO5l6jcl4Fa_ubj7EnRj9IkfXWL0HAi_KXBysUb9PNLiGiAPlFTNL3S7DZcKpUcT0YJAK-phBlLLQyUiC5jRIxOlfAA8EED9ZgwAZSDS2fLQI/s200/IMG_4964.JPG" alt="" id="BLOGGER_PHOTO_ID_5584865094938013442" border="0" /></a><br />3-4 hoja santa leaves<br />2 smallish hot chilies, de-stemmed but not de-seeded<br />1 pinch anise seeds [substituting for maybe-poisonous avocado leaves]<br />1/4 cup water<br />5 large garlic cloves, crushed<br />1 large pinch salt<br />2 Tablespoons olive oil<br />1/2 pound medium shrimp, peeled and de-veined<br />1/2 pound something else like potatoes or zucchini or more shrimp<br /><br />1. Broil <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheW4keZx1o3hEjB5Zsc0PCWS1qSKDL-azsHj_WhDwhUx9H-7gXN9PQ2r0D86zRRCuyTgON5Y_8uwhh0pEoEUXFYQzc75pAzgmNXoRbue1xEGiCVhfStcKdGUNxX3_-NBXxPo5AU6QSbkw/s1600/IMG_4961.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheW4keZx1o3hEjB5Zsc0PCWS1qSKDL-azsHj_WhDwhUx9H-7gXN9PQ2r0D86zRRCuyTgON5Y_8uwhh0pEoEUXFYQzc75pAzgmNXoRbue1xEGiCVhfStcKdGUNxX3_-NBXxPo5AU6QSbkw/s200/IMG_4961.JPG" alt="" id="BLOGGER_PHOTO_ID_5584865092082502402" border="0" /></a>the tomatillos on a baking pan for 3-5 minutes on one side until charred [they'll start popping audibly at this point which is helpful], flip them over and broil 3-5 minutes more until that side is charred too. Remove to a blender or food processor making sure to keep the released juices.<br /><br />2. Tear<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghH7LmPVng6yr4s1QxIQY9KrLSOfpC-MLWDrtuZSyfEzibncCwHZUQnrUwQVvCqlo3Af9S1S2CTFZBN8XUuscLlIHT0mMEvv6ztDYgp-Neso5vwv9xDqaTCUOWA8Ooouh9vnh73R8ijN8/s1600/IMG_4959.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 141px; height: 172px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghH7LmPVng6yr4s1QxIQY9KrLSOfpC-MLWDrtuZSyfEzibncCwHZUQnrUwQVvCqlo3Af9S1S2CTFZBN8XUuscLlIHT0mMEvv6ztDYgp-Neso5vwv9xDqaTCUOWA8Ooouh9vnh73R8ijN8/s200/IMG_4959.JPG" alt="" id="BLOGGER_PHOTO_ID_5584865096908563314" border="0" /></a> hoja santa, leaving the bigger veins behind [pretty easy actually]. Chop the chilies. Add both, the anise seeds and water, to the tomatillos. [Note from after the fact: also add one canned or dried-and-reconstituted chipotle pepper] Blend until smooth. Taste and season conservatively. Set aside.<br /><br />3. Cook your something else <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQH3LJtEIZagVRx0PhDldz7MCMqW-VeFFVtTTuwlP_ozX3FD8my7KYTaha_eZsarCenhZrf3c5oSPZGUcunEVN9n1JUf-nHGftmPm7lRKZe3iMHcyeJ_AWc3xngma5-VjPaR4CFFSH5c8/s1600/IMG_4967.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQH3LJtEIZagVRx0PhDldz7MCMqW-VeFFVtTTuwlP_ozX3FD8my7KYTaha_eZsarCenhZrf3c5oSPZGUcunEVN9n1JUf-nHGftmPm7lRKZe3iMHcyeJ_AWc3xngma5-VjPaR4CFFSH5c8/s200/IMG_4967.JPG" alt="" id="BLOGGER_PHOTO_ID_5584864741759182418" border="0" /></a>until almost done [unless it's more shrimp].<br /><br />4. Put garlic and salt in a mortar. Crush. Add olive oil and crush some more until you form a paste.<br /><br />5. Add some more olive oil to a large pan and heat over medium-high heat. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o2YUmN4sayodY2p6thf_n7RWBVIfDpsAw_K7b3WThsdSij9_bRjb-YSXWpWIEwSXx6NirFOO7kKvXdgl6ZSpw4xaaeh2ukm87YrHpuZkgeLKwWQ2jwvmBqfgH4l824C3F1o7L1cwmAs/s1600/IMG_4965.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8o2YUmN4sayodY2p6thf_n7RWBVIfDpsAw_K7b3WThsdSij9_bRjb-YSXWpWIEwSXx6NirFOO7kKvXdgl6ZSpw4xaaeh2ukm87YrHpuZkgeLKwWQ2jwvmBqfgH4l824C3F1o7L1cwmAs/s200/IMG_4965.JPG" alt="" id="BLOGGER_PHOTO_ID_5584864745256097954" border="0" /></a>Add your something else if you want to get a bit of color on it. Season the shrimp then add it to the pan and cook about 2 minutes until not quite done. Remove both to a bowl.<br /><br />6. Add <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2CrXS1-dm55klSQLZec8iQI7Oz-5akUCGTEDWM7tR72sqC1eSHzzJ_HXiAcnS3U3a_Zx1Xz2MWYulIQ3mf7zcHDpseqim5tg402K3scsjTgDdaJVXdy63AUPWtP5gIYnNR_cTQxcHfY/s1600/IMG_4969.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD2CrXS1-dm55klSQLZec8iQI7Oz-5akUCGTEDWM7tR72sqC1eSHzzJ_HXiAcnS3U3a_Zx1Xz2MWYulIQ3mf7zcHDpseqim5tg402K3scsjTgDdaJVXdy63AUPWtP5gIYnNR_cTQxcHfY/s200/IMG_4969.JPG" alt="" id="BLOGGER_PHOTO_ID_5584864735397314642" border="0" /></a>garlic mixture to the pan and cook 30 seconds until aromatic. Add tomatillo mixture, bring to a boil, turn heat down to medium low, and cook around 5 minutes until the 1/4 cup of water has boiled out and the sauce has thickened slightly. Return the other ingredients and cook a few minutes more until everything is cooked through and the sauce coats the chunky bits.<br /><br />Serve with tortillas if your something else wasn't starchy.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqucFhFGOlKF8Pkzu7FxpW-ffBDijAHXV7srDxalDOniZItZUKS_5xENjbnZWD5AGTwbbpnd3WvpCiQrvG7_gDffhhLdQWf2a4vTd3f-CECfyhhE980pQ6LEzk3S5V9wBn0hCW1-LPno/s1600/IMG_4974.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 411px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicqucFhFGOlKF8Pkzu7FxpW-ffBDijAHXV7srDxalDOniZItZUKS_5xENjbnZWD5AGTwbbpnd3WvpCiQrvG7_gDffhhLdQWf2a4vTd3f-CECfyhhE980pQ6LEzk3S5V9wBn0hCW1-LPno/s400/IMG_4974.JPG" alt="" id="BLOGGER_PHOTO_ID_5584865333838990882" border="0" /></a><br /><br />The sauce has the same tart, oddly herbal/medicinal flavor that I had a hard time describing <a href="http://tinkeringwithdinner.blogspot.com/2010/04/csa-week-19-baked-fish-in-hoja-santa.html">the last time I made something using the combination</a>. I doesn't pair particularly well with either the shrimp or the potatoes, but it doesn't actively clash either. You taste it, then you taste the shrimp but there's kind of a disconnect between.<br /><br />Last year, I suggested adding some chipotle so I'm going to try that now to see if that helps matters... Yeah, it helps a whole lot. It lays a foundation for the tartness of the tomatillo and rounds out the hoja santa. It even makes the flavors blend with the shrimp. I can now honestly recommend making this dish if you add a chipotle or maybe some pimenton back in step two.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-61294861071660854132011-03-14T19:53:00.000-04:002011-03-14T19:54:07.147-04:00Canistel coffee coconut custard pieThis is a variation on a Minimalist sweet potato pie recipe. I particularly liked the addition of coconut milk which I thought would blend nicely with the canistel.<br /><br />The original recipe used a cracker crust but I wanted to try a vodka crust instead. Vodka pie crust, if you're not familiar with it, is <a href="http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html">a recipe that came out of Cook's Illustrated a few years back</a>. The vodka adds moisture that doesn't promote gluten formation so you end up with a wet dough that you can hand press into the pie pan without worrying about overworking it. Then the vodka evaporates away and you end up with a flaky tender crust without all the hassle.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66iTvwzwPj0Ok39oQDoG2ovP29Q_bgLQ7-xkme7HqYkZAC9TP6VHp9W_3-gmeePGtwweKMCEmZ-Fj-N5g0vEVSr0xxzHVg0hAoOv5rZjGt0MsmEWEJCxPqrZg-EDncr1IhZFrtm8_beE/s1600/IMG_4559.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi66iTvwzwPj0Ok39oQDoG2ovP29Q_bgLQ7-xkme7HqYkZAC9TP6VHp9W_3-gmeePGtwweKMCEmZ-Fj-N5g0vEVSr0xxzHVg0hAoOv5rZjGt0MsmEWEJCxPqrZg-EDncr1IhZFrtm8_beE/s200/IMG_4559.JPG" alt="" id="BLOGGER_PHOTO_ID_5584085129474498546" border="0" /></a> I was fairly happy with the results with the caveats that a) it's so wet it slumps if you try to blind bake it and I wish someone had made a note of that in the recipe and b) either my pie pan is a weird size (and now that I've measured it, I think it is) or the recipe makes rather too much dough for the two crusts it says it makes. I didn't care for the thick crust but other folks liked it. Maybe it's just me.<br /><br />One other thing. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHW1RDkpdbSybHvFrbWNQZhS69uwQNaPe_tHCMgJEHjG585cz2w5r8TZ7T2zeAMyW69UIox9QIhbsv53OguzRTk3J5tCDm8lH7rq7JfuOIxcy6rIDmulz5HTRTyz7qxQ3MRbZP2DMVQ4s/s1600/IMG_4550.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 156px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHW1RDkpdbSybHvFrbWNQZhS69uwQNaPe_tHCMgJEHjG585cz2w5r8TZ7T2zeAMyW69UIox9QIhbsv53OguzRTk3J5tCDm8lH7rq7JfuOIxcy6rIDmulz5HTRTyz7qxQ3MRbZP2DMVQ4s/s200/IMG_4550.JPG" alt="" id="BLOGGER_PHOTO_ID_5584085135292830706" border="0" /></a>I've made variations on this pie twice. The first time I used 14 ounces of lúcuma pulp and the second time pulp from three canistels which was more like 10 ounces. Either works, but adjust the number of eggs: four for 14 ounces, three for 10. The original recipe calls for 2 medium sweet potatoes which isn't really helpful in pinning down the amount. Oh, and lúcuma is a close cousin of canistel that's popular in Peru and Chile.<br /><br />Enough ado, here's the recipe.<br /><br />Ingredients:<br />2 Tablespoons ground coffee<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD3Cs3LzSCAcT5L3Uxu7sGVkMPRz79yElxuQY5y1aOwYVz0piKIb7i_4NhLsXn3iqSAYJ1JojAAYK9miquEWtQqzLOvgROIjcyvJ5d-d_3BLSfo4iIayP9c_beOqRigYZDpoT2Z1mm_0/s1600/IMG_4935.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqD3Cs3LzSCAcT5L3Uxu7sGVkMPRz79yElxuQY5y1aOwYVz0piKIb7i_4NhLsXn3iqSAYJ1JojAAYK9miquEWtQqzLOvgROIjcyvJ5d-d_3BLSfo4iIayP9c_beOqRigYZDpoT2Z1mm_0/s200/IMG_4935.JPG" alt="" id="BLOGGER_PHOTO_ID_5584086869488525346" border="0" /></a><br />1/2 cup water<br />3 or 4 large eggs<br />1/2 - 3/4 cups sugar, adjusted for the sweetness of your fruit [light brown if you'd like, but it makes the results taste more like pumpkin pie than canistel]<br />1 cup coconut milk<br />spices to taste [I used 1 teaspoon cinnamon and 1 teaspoon allspice but I could have used more.]<br />1 large pinch salt<br />pulp from 3 or 4 canistels<br />1 pie crust<br /><br />0. Preheat oven to 350 degrees.<br /><br />1. Add the coffee to the water in a small pot. Bring to a boil, turn off heat and let steep for 10 minutes.<br /><br />2. To a food processor<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWoLW7LP7hNsEivW5E179irMhEv8w5V0c_sRQbj2exrpE30E2SyR9GBLjOg0khQKnrqXpstwGy_B-t0RmZhGGza4kevr5L2hKqcNaLB3EDb61nAbzQ9ur6gdTukaIWFSH0DPZsT-Cg5o/s1600/IMG_4939.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeWoLW7LP7hNsEivW5E179irMhEv8w5V0c_sRQbj2exrpE30E2SyR9GBLjOg0khQKnrqXpstwGy_B-t0RmZhGGza4kevr5L2hKqcNaLB3EDb61nAbzQ9ur6gdTukaIWFSH0DPZsT-Cg5o/s200/IMG_4939.JPG" alt="" id="BLOGGER_PHOTO_ID_5584086871107703522" border="0" /></a> or blender add the eggs, sugar, coconut milk, spices and salt. Strain in the coffee. Blend until well combined. Add the canistel. Blend until smooth.<br /><br />3. Pour mixture into pie crust and bake for 40 to 50 minutes until it is mostly set but the center couple inches are still a little jiggly.<br /><br />Right [minus the coffee]:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2CI8AqKzmME2u8HbDK4cajeRR55wdeLN5rYyX9UbfKKPOyCZtOe7a4hhJxMuWunVrOpf6FHVFF6G4ZxJMeBI1_tb6fwW1-b5of1SqEki7H-Nf2mFqS8MiLZ0Niy-v93WzZxSYnNQ_dQ/s1600/IMG_4564.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy2CI8AqKzmME2u8HbDK4cajeRR55wdeLN5rYyX9UbfKKPOyCZtOe7a4hhJxMuWunVrOpf6FHVFF6G4ZxJMeBI1_tb6fwW1-b5of1SqEki7H-Nf2mFqS8MiLZ0Niy-v93WzZxSYnNQ_dQ/s200/IMG_4564.JPG" alt="" id="BLOGGER_PHOTO_ID_5584085131984477010" border="0" /></a><br /><br /><br /><br />Slightly overcooked:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1m3KryGaAhv_Bi5bDWS9okE54H9MwU59D-EjuAFaM8U3lhJbM5beVEMMqGx4MRJAzq-proPEc-S6mJnGdh0Exq1zdtiLQD4pykNIr4g3ttv_KyK9GtCy7RDffre6SGziGgA8rBTVSmo/s1600/IMG_4941.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEid1m3KryGaAhv_Bi5bDWS9okE54H9MwU59D-EjuAFaM8U3lhJbM5beVEMMqGx4MRJAzq-proPEc-S6mJnGdh0Exq1zdtiLQD4pykNIr4g3ttv_KyK9GtCy7RDffre6SGziGgA8rBTVSmo/s200/IMG_4941.JPG" alt="" id="BLOGGER_PHOTO_ID_5584086866216107842" border="0" /></a><br /><br /><br />Again, right [minus coffee]:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvM_DYiyUUM6t57ExZ-POliWqgFXZUTzLI6VeWsvk8eBWIw5nVppAaXanASc0NiAksHzcLEkPPgRKXTRVlySb1Nijm6VqrTe6BcfG9La-OyYHL4IZFqtDuWNQrbApUztUG_hhoavDG1E/s1600/IMG_4589.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 411px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCvM_DYiyUUM6t57ExZ-POliWqgFXZUTzLI6VeWsvk8eBWIw5nVppAaXanASc0NiAksHzcLEkPPgRKXTRVlySb1Nijm6VqrTe6BcfG9La-OyYHL4IZFqtDuWNQrbApUztUG_hhoavDG1E/s400/IMG_4589.JPG" alt="" id="BLOGGER_PHOTO_ID_5584087255805519938" border="0" /></a><br /><br />and slightly overcooked:<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNYIxKbJ5yFSo1Im9PJgNnNViO9mro1WI1T57FJBCAtXPREcp-_9eMaG9mVLfQDfQw1_YsLpdtE6KgARdkj-2kOTM3_jZWHjXtPzR4Ljzg3Q8OMrW1ne0Bsk_ODJgWLqIrnmSztMt7JM/s1600/IMG_4945.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 411px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFNYIxKbJ5yFSo1Im9PJgNnNViO9mro1WI1T57FJBCAtXPREcp-_9eMaG9mVLfQDfQw1_YsLpdtE6KgARdkj-2kOTM3_jZWHjXtPzR4Ljzg3Q8OMrW1ne0Bsk_ODJgWLqIrnmSztMt7JM/s400/IMG_4945.JPG" alt="" id="BLOGGER_PHOTO_ID_5584087258502966146" border="0" /></a><br /><br />The textures of both are very smooth and the crust came out nicely tender. The second is overcooked, so it's not meltingly creamy. The first pie had a much lower fruit to egg ratio and came out a little starchy. I've made the ajustments to the recipe so yours should come out just right.<br /><br />The second pie came out a lot more mild after baking than the mixture was raw, which I should have expected given my experiments with baking canistels. Still, the flavors are all still there. It starts with the canistel up front, maybe a hint of coconut and finishes with a bitter hit of coffee. It could use an extra quarter cup or so of sugar, but that's hard to tell going in. It tasted just fine raw so make it a bit sweeter than you think it should be. The combination of coffee and canistel works really well and is, I'd like to point out, my innovation, although I'd think it an obvious one for any pastry chef with any experience using canistels. It's really easy too, so well worth a try.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0tag:blogger.com,1999:blog-493144429387237025.post-63475489858101656242011-03-12T15:55:00.003-05:002011-03-12T15:59:33.617-05:00CSA week 13 wrap-up, week 14 start-upI have to say I appreciated not having too much produce to deal with this last week. I usual need a break around this time of the season. The only thing I made worth mentioning beyond the beet chili and radish chips is a radish-top pizza--<br />before:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEGlExOEmwmtq1H4Q3PyAur5qBSiP8joDreOckxmXT2BpOXOAELBoBIas0EIq_dW-dUPorZ2CJraN4mBJ5iO6FF5_m37tULS_eqT9m_Kiw6h5TmoSlWN9876jqqem4MJjBaPRIOyBlLk/s1600/IMG_4907.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 144px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTEGlExOEmwmtq1H4Q3PyAur5qBSiP8joDreOckxmXT2BpOXOAELBoBIas0EIq_dW-dUPorZ2CJraN4mBJ5iO6FF5_m37tULS_eqT9m_Kiw6h5TmoSlWN9876jqqem4MJjBaPRIOyBlLk/s200/IMG_4907.JPG" alt="" id="BLOGGER_PHOTO_ID_5583300390458393010" border="0" /></a><br /><br /><br /><br />after:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNO8XB3b5EwFZRF9DNQkJRSwYppa5dKkR_5s7nUk1n2VxAizNmat5CTaXcJodZE4jOiagQY7GQBuUMcn6rsAXSDikM3TRbyEZm7SEtnIOyffxvBcbJr6Z6WWi5YbSqzOjDToU_ZebYj8/s1600/IMG_4911.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 138px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJNO8XB3b5EwFZRF9DNQkJRSwYppa5dKkR_5s7nUk1n2VxAizNmat5CTaXcJodZE4jOiagQY7GQBuUMcn6rsAXSDikM3TRbyEZm7SEtnIOyffxvBcbJr6Z6WWi5YbSqzOjDToU_ZebYj8/s200/IMG_4911.JPG" alt="" id="BLOGGER_PHOTO_ID_5583300392213942226" border="0" /></a><br /><br /><br />Pretty good if you don't mind a little bitterness. The radish-tops were just hearty enough to wilt but not crisp during the 7 minutes in the oven so I was pretty happy with the resulting texture.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-R100bHF77FkPmWaHTpBCjFLozCXymMUlvCN_byjWAouIgzjRa9hXNBSZdG1wPhEkSNebN0lQ9g9Psm-1xunIqp-5QtZ3gw6iYHwPjlFwCnsMph31EKtaG_Ct_J4YLpdPYPJc42ptrA/s1600/IMG_4912.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 411px; height: 308px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhv-R100bHF77FkPmWaHTpBCjFLozCXymMUlvCN_byjWAouIgzjRa9hXNBSZdG1wPhEkSNebN0lQ9g9Psm-1xunIqp-5QtZ3gw6iYHwPjlFwCnsMph31EKtaG_Ct_J4YLpdPYPJc42ptrA/s400/IMG_4912.JPG" alt="" id="BLOGGER_PHOTO_ID_5583300575943415954" border="0" /></a><br /><br />Lots to deal with this week and I don't think I'm going to be able to take the easy way out and make chips. Well, maybe with the kale.<br /><br />If I don't make kale chips, I'll probably save the kale for later. It freezes quite well and is pretty versatile if you slice it thin.<br /><br />I'm thinking of cooking the dandelion greens with the spring onions which should caramelize up nicely if I can get my stove to cooperate. I know I've gone to that flavor combination several times previously, but it is really good. I will try to do something a little different with it this time around, though.<br /><br />I've got a shrimp and tomatillo recipe picked out for the hoja santa and a curry for the dill. That leaves the tatsoi which should make a nice addition to noodle soup or maybe fried rice. It seems sturdy enough to handle a stir fry without collapsing.<div class="blogger-post-footer"><script expr:src='"http://feeds2.feedburner.com/~s/TinkeringWithDinner?i=" + data:post.url' type="text/javascript" charset="utf-8"></script></div>billjachttp://www.blogger.com/profile/09260406336065905545noreply@blogger.com0