August 2010 Archives

Meat CSA Installment #3

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It's the third installment of my Tangletown Farm Meat CSA!

Beef liver
Whole chicken
Pork center cut loin chop
Pork hot Italian sausage
Beef loin T-bone steak
Pork country spare ribs
Ground beef

Also:
Meat CSA Installment #2


Chorizo, jalapeño, and scallion breakfast burrito

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I'm leaving on a two week vacation soon so I'm trying to clean out my refrigerator. This breakfast is what starts to occur as I run out of staples, like eggs...

I didn't want to cut up an onion to make a breakfast burrito, so I used mostly the white parts of scallions, with some green parts. I added a couple small jalapeños, diced.

I could have added potatoes and/or cheese, but I'm pretty sure that was a major contributor to why I gained weight after eating my other breakfast burrito so I left them out. It still turned out to be quite tasty!

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Meatloaf

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Brandi made a meatloaf, and posted on Facebook that she and her friend sang Meat Loaf's "I would do anything for love" in anticipation of eating meatloaf. That got me thinking, "I'm hungry for meatloaf." Also, I had a 1.3 pound package from Meat CSA installment #2 and the next installment is due tomorrow and it's time to make space in the freezer. So meatloaf it is!

This is pretty much like Mom's meatloaf, though I hers doesn't have fresh garlic or fresh parsley in it. It doesn't have any ketchup or tomato in it; I presume this is the Japanese influence. Though I do eat it with ketchup.

1.3 lbs. ground beef (what I happened to have, and will make a small-to-medium meatloaf)
1 yellow onion, finely diced
2 cloves garlic, minced
1 handful of parsley, minced
1 egg
Worcestershire sauce
Freshly ground black pepper
Salt
Cayenne pepper
breadcrumbs

Heat the onions and garlic in a little olive oil over medium heat in a small sauté pan until softened.

Combine the ground beef, onion mixture, and the rest of the ingredients. Add breadcrumbs as necessary so the meatloaf isn't too moist. Form into loaf shape and place in a small, lightly greased roasting pan.

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Cook at 350°F.

After 20 minutes, add a small amount of water to the roasting pan and drizzle a little soy sauce over the top of the meatloaf. The water is there to prevent the juices from burning and will be the base for the gravy.

Check again after 20 more minutes. Add more water if necessary.

My meat loaf took a total of 50 minutes to be fully cooked; you can cook to an internal temperature from 140°F to 150°F depending on how done you want your meatloaf.
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Remove the meatloaf from the roasting pan.

Prepare a slurry of approximately 1/4 cup all-purpose flour and water to make 2 cups.

Put the roasting pan on the stove and add the slurry to the pan juices to make a gravy. Add a little soy sauce. Cook for at least 4 minutes, stirring constantly. If the gravy gets too thick, add water. Strain.

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I ended up with 15 oz. of gravy and a meatloaf that I cut into six slices, two slices per serving, so each serving gets 5 oz. of gravy (by volume).

Served with broccoli from CSA Week #9.

I eventually discovered that a proper serving of about 5.0 oz. is one and a half slices of meat loaf, which is kind of an inconvenient quantity.

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Update 11/23/2013: I discovered that a meatloaf made with 1.5 lb. of 90/10 ground beef (before cooking) divides well into 4 servings, each about 5.6 oz. (after cooking), and consisting of 1 1/2 slices. The trick is to cut two end slices, then cut the interior into 4 slices. Thus each package gets an interior slice and half of an end slice. Works perfectly!


Salad with tuna salad

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I've always made tuna salad this way, because it's mostly the way Mom makes it. It's tuna, mayonnaise and celery, as you might expect, except Mom adds Catalina salad dressing, which gives it a sort of pink hue and a vaguely Thousand Island dressing quality with the extra mayo. I further add salt, pepper, and cayenne pepper.

I do love a good tuna sandwich, but it's also good on a bed of lettuce with a little more Catalina dressing, and, in this case, tomato and croutons.

The lettuce and tomato came from CSA Week #10.

CSA Week #10

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This week...

Tomatoes
Green Leaf Lettuce
Watermelon
Green Peppers
Purple Peppers
Onions
Cherry Tomatoes
Carrots
Corn

No postings for Week #11 and Week #12 as I'll be on vacation, but there still should be a few more weeks of growing season after that still!

I ate some of the corn on the cob with a salad, and the rest I made roasted corn with and froze it,

I made a couple salads, including a salad with tuna salad with the lettuce and tomatoes.

I used purple peppers to make a purple version of Sausage and green peppers.

I also used purple peppers to make a version of Royal Orchid #24 Pad ga prao.

Also:
Week #9


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2.0 oz. (dry) rigatoni
2.0 oz. thinly sliced prosciutto, cut into strips
1 tomato, diced
broccoli, steamed
olive oil
2 cloves garlic, minced
red pepper flakes
1 oz. pepper vodka
0.5 oz. Parmesano Reggiano cheese, grated
0.5 oz. Pecorino Romano cheese, grated
2.0 oz. heavy cream
salt and pepper

Bring a pot of water to a boil. Salt the water and cook the pasta according to package directions.

Heat a sauté pan over medium heat.

Add add the olive oil to the hot sauté pan and briefly sauté the garlic, making sure it does not burn. Add the tomatoes and red pepper flakes and cook for several minutes.

Add the pepper vodka. I used my own jalapeño and habanero infused vodka, though a prepared pepper vodka, such as Absolut pepar, also works fine.

Push the contents of the sauté pan to the side to make room for preparing the cream sauce. Add a portion of the cream and the cheese.

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Stir to make a sauce. Adjust the consistency as necessary by adding cream. Mix into the tomato/prosciutto. Add the broccoli. Add the cooked and drained pasta. Salt and pepper to taste.

Serves 1, though it you scale up; first the pasta and tomato to serve 2, and then the other ingredients to serve more.

This compensates for the vegan broccoli soup which is delicious but has no cream or cheese. 

The broccoli and parsley are from CSA Week #9. Onions are garlic are also from the CSA.

Update: The calorie counts for this recipe are here.

Update #2: I reduced the rigatoni to 1.5 oz. (dry weight) and the cream to 1.5 oz.. That should cut the volume and calories a bit, and it's still delicious.

Update #3: I increased the pasta back up to 2.0 oz. because otherwise there's really not enough pasta. This really was delicious.

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Update #4: I've been gradually reducing the amount of cheese and cream so it just coats the pasta instead of forming a pool of it, and it's just as delicious!

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Update #5: I switched to using a couple handfuls of spinach instead of broccoli the last few times I've made it. I think i like it better this way.

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Update #6: It's also excellent with arugula instead of the broccoli or spinach.

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Vegan 'cream' of broccoli soup

veganbroccolisoup.jpgWhile my cheddar broccoli soup is rich, creamy, and quite tasty, it's also pretty far from healthy. Each small 7 ounce serving has 2 oz. of cheese and 1 oz. cream, among other things, like beer, butter, and flour.

Since I still had an abundance of broccoli from CSA Week #8 and CSA Week #9 I decided to try making a healthier vegan broccoli soup, without any cheese or cream.

After searching the net I came across this recipe, which looked so good I didn't really have any major modifications to make to it.

The vegetarian soup stock recipe on the page also looked really good, and I actually had everything for it, but I didn't want to spend 8 hours making it. I used More Than Gourmet Veggie-Stock Gold, which is made from actual vegetables and has no added starches, fats, and is low in sodium. It's much better than veggie bouillon cubes! For the 16 ounces of vegetable stock I added 0.8 oz. of stock base (1:20 ratio).

I used hemp milk instead of rice since my grocery store did not carry all permutations of soy, almond, hemp, and rice in unflavored, vanilla, and chocolate in sweetened and unsweetened. I decided go to with unflavored, unsweetened hemp for this recipe since neither sugar nor vanilla made any sense in this recipe. It's a little labor-intensive but making a vegan roux (olive oil + flour cooked at low for 10 minutes) and adding in the milk substitute makes a nicely textured cream substitute.

I also only made a half recipe, but it's quite good so I might make a whole recipe next time. The half recipe makes about 28 oz., which is 2 or 3 servings. It's very healthy, so a big bowl of it is probably in order. The quantities below are already halved (the original recipe was twice these quantities):

7.5 oz. broccoli (3 cups)
16 oz. vegetable stock
0.5 oz. chopped parsley (1/2 cup)
1/4 tsp. dried rosemary
1/2 tsp. dried thyme
freshly ground black pepper
2 tbsp. olive oil
0.2 oz. garlic, minced (1 clove)
1.9 oz. onion, small dice (half a small onion)
0.8 oz. celery (1/2 stalk), small dice
1 1/2 tbsp. all-purpose flour
8 oz. unsweetened, unflavored rice, soy, almond, hemp, or other substitute milk
salt

Peel the broccoli stems. Cut the stems and florets into small pieces. Some of the florets will be reserved and be in the soup directly, though most of the broccoli will be puréed.

Bring the stock to a boil. Add the broccoli. Bring back to a boil, reduce the heat to medium, and cook the broccoli until tender.

Remove about 1/2 cup of broccoli florets from the pan, reserve to add back into the soup at the end.

In a separate sauté pan, add a little olive oil and cook the onions, garlic, and celery over medium low heat until soft, being careful to not burn them.

Add the parsley, thyme, rosemary, and black pepper to the pot of broccoli and stock. I used whole dried thyme and rosemary, so I quickly ground them with a half dozen black peppercorns in a spice grinder before adding to the stock.

Purée the broccoli, stock, and spices. Set aside.

In a clean soup pan, add olive oil. Add the flour and cook over low heat for 10 minutes to make a vegan roux. Increase the heat to high. Stir in the milk substitute a little at a time, constantly whisking. Bring to a boil, whisking, until thick and free of lumps.

Add the broccoli purée and broccoli florets. Reduce the heat to medium and heat through but do not boil. Add salt if necessary. Serve.

The soup is a good broccoli soup that many people would like even if you didn't tell them that it didn't have any cream in it. It's an excellent vegan broccoli soup.

The soup is vegetarian and vegan. It's dairy free and lactose free. It's not gluten free, but it could be if you substituted for the flour in the roux. Veggie stock gold is gluten free and lactose free. Assuming you didn't use soy milk, it's also soy free which is somewhat uncommon for vegan 'cream' soup.


Yellow watermelon Sauza Hornitos margarita

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I had some extra yellow watermelon from CSA Week #8 so I puréed about 4 oz. of watermelon into a frozen margarita:

4 oz. watermelon (seedless, or seeds removed)
1.5 oz. Sauza Hornitos tequila
0.5 oz. triple sec
1 oz. lime juice
0.5 oz. simple syrup (sugar and water)
ice

Blend the ingredients together. Serve in a salt-rimmed glass.

Very refreshing!



PEI mussels in white wine garlic butter with linguini

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linguini, 2 oz. (dry) per serving
2 tbsp. butter
2 tbsp. olive oil
1 dozen small to medium mussels (0.55 lbs.)
1 large tomato, chopped
handful of fresh parsley, minced
crushed red pepper flakes (to taste)
3 oz. white wine
salt
pepper
fresh basil, chiffonade

Prepare linguini according package directions.

Clean and de-beard mussels. I used Prince Edward Island (PEI) mussels, and a dozen was about 0.55 pound. They happened to be on sale at my supermarket for $ 1.99 per pound, so this is a deal, indeed.

Heat butter and olive oil in a sauté pan over medium heat. Add the garlic and cook for a minute. Add the parsley and cook for a minute longer. Add the crushed red pepper flakes. Add the white wine, increase the heat to medium-high, and bring to a boil. Add the mussels. Cover and cook for 5 minutes.

Remove the mussels from the pan.

Add the tomatoes and cook for 2 minutes. (When I originally wrote the recipe I wrote it adding the tomatoes before adding the mussels, but I forgot to add them when I cooked the recipe. And I think it might actually work better to add them at the end as I did here.)

Add the basil and the cooked and drained pasta to the wine/butter sauce to coat thoroughly. (You'll also note that the pictures don't include the basil because I forgot to add it, as well.)

Add the pasta and some of the broth to a serving bowl. I used a plate here, which was probably not the best choice, either. Add the mussels on top.

Serve with crusty bread.

Serves 1 as a meal by itself or 2 as a small meal with other things. Could easily add 18 to 24 mussels and increase the amount of pasta to serve 2 or 3.

Not one of my better days of cooking, but it still turned out to be quite delicious.

The tomatoes, parsley, and garlic were from my CSA.

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Okay, it's a big plate of fried food. And homemade mayonnaise. Healthy? Not really so much, but soooo delicious!

Prepare the garlic aioli ahead of time.

Beer Batter

The beer batter is used for both the jalapeños and the zucchini. It's also common to make jalapeño poppers with breadcrumbs, but since I thought I'd go with a beer batter since I was making it anyway for the zucchini.

3.7 oz. all-purpose flour (3/4 cup)
1 egg, beaten
8 oz. beer

If you're making a large amount of beer batter, you can stretch it to 1 cup of flour and 12 oz. of beer, which might make more sense if you're not drawing your beer from a keg of Switchback beer and are using a bottle or can. Or you could just drink the remainder.

Steak fries

I prepared the steak fries, seasoned, with salt, pepper, garlic powder, and cayenne pepper as I did previously. This must be done first because the potatoes require a two-step frying process, first at 270°F and then a 360°F. The second stage of cooking can be done with other things.

Jalapeño Poppers with goat cheese, shallots, and parsley

I really like this recipe for jalapeño poppers. But fair warning: they're spicy hot!

Take jalapeño peppers, stem them, and split them in half lengthwise. I made six very small jalapeños but you may want to use bigger ones. Or make more.

Remove the seeds with a spoon. In most recipes, the seeds and perhaps even some of the ribs are discarded, but in this recipe I mince the seeds and ribs, then put them back in. That's why they're so much hotter!

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In a bowl, add the minced seeds and ribs, minced shallot, finely chopped parsley, and goat cheese (about 1.5 oz., though I had some left over). Season with salt and pepper. Mix together.

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Fill the halved jalapeños with the filling.

Dredge in all-purpose flour then in the beer batter.

Deep fry for 2 to 3 minutes at 360°F.

Zucchini

I used half of a large zucchini, cutting into 1/4" by 4" pieces. I discarded some of the edge pieces that were oddly shaped.

Season the zucchini with salt, pepper, and garlic powder.

fried4.jpgDredge in flour and then the beer batter.

Deep fry for 2 minutes at 360°F.
fried5.jpgMakes two servings.

The potatoes and poppers freeze fairly well. I reheated them in the oven on a lightly greased sheet pan at 400°F for 12 minutes. The zucchini does not freeze well at all, which was not really a surprise. Aioli, like all mayonnaise, cannot be frozen.

The potatoes, zucchini, and parsley were from my CSA. The jalapeños were local from the farmers' market. The goat cheese is from Vermont Creamery. The beer is local, from Burlington, Vermont.



Garlic aioli

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2 cloves garlic, chopped
1 egg
1 tbsp. lemon juice, freshly squeezed
4 to 6 oz. olive oil or vegetable oil
salt
freshly ground pepper

Add the garlic, egg, and lemon juice to the food processor.

Add the oil in a very slow stream and let it emulsify. I used canola oil, though olive oil is traditional for aioli where the egg might be omitted as well.

It should have the consistency of mayonnaise when done. Well, it is mayonnaise, so that's why it would look like it.

When it reaches the proper consistency, season with salt and pepper.

Also, it contains raw egg. In a commercial cooking situation you should use pasteurized eggs.

Keeps in the refrigerator for a several days.

Spicy Carrot Ginger Soup (Revisit)

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This is basically the same recipe that I used before, but this time I used one 32 oz. package of vegetable broth instead of chicken broth. This makes the soup vegetarian, and also makes 4 12 oz. servings.

This is a good thing, because the soup is quite labor intensive. But it is delicious and still an excellent way to use up excess carrots.

The picture is all four servings in their vacuum bags awaiting chilling, vacuum sealing, and freezing.

Cantaloupe and bacon

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A quarter of a local cantaloupe from CSA Week #9 with local bacon for breakfast.




Steak, steak fries, and sautéed arugula

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steakfriesarugula.jpgA Tangletown Farm porterhouse steak, steak fries, and sautéed arugula.

Cut the steak into three pieces and seasoned with salt, pepper, cayenne pepper, and garlic powder. Coat lightly with olive oil. Grill over very high heat for 2 minutes per side. Rapidly chill, then vacuum seal.

Sous vide for 30 minutes at 133°F.

The steak fries were prepared according to this recipe.

Heat a sauté pan over medium high heat. Add toasted sesame oil. Add the arugula. Add a clove of minced garlic. Cook until wilted. Add salt, pepper, and several dashes of hot pepper sesame oil. I like the slightly spicy arugula with the hot pepper sesame oil taste.

The steak was from meat CSA installment #2, potatoes from CSA Week #6, and the arugula from CSA Week #9.



Steak fries

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Cut potatoes in half, then into wedge-shaped steak fry sized pieces. I used thin-skinned red potatoes, which I left unpeeled. I used about 12.5 oz. of potatoes and cut them into 4, 6, or 8 pieces per potato, depending on the size of the potato.

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Blanch the potatoes in the deep fryer at 270°F for 4 minutes or until almost tender. Remove from the oil.

Increase the oil temperature to 360°F and cook for about 2 minutes to 2:30 until golden brown. Drain.

While still hot, season with salt, pepper, cayenne pepper, and garlic powder.

I made extra; I put the remainder in a vacuum bag in a single layer, separated as much as possible, and froze them solid. They then were vacuum sealed for future reheating in the oven.




Roasted corn

roastedcorn1.jpgMy CSA had four ears of corn on the cob. While I have been known to eat four ears of corn, I decided it would probably be best to only eat two.

I cooked all four ears when they were fresh and saved the last two for roasting on the grill. You can roast corn from raw, but it goes a little more quickly when they're pre-cooked.

I vacuum sealed and froze the corn. Roasted corn periodically shows up as an ingredient in Mexican cooking.
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Sardines, arugula, and rice

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This is basically the same dish as Sardines, spinach, and rice. I've also made it with kale. It's very good with arugula - I like it as much as spinach.

Add a little olive oil to sauté pan over medium-high heat. Add the arugula and cook until wilted. Season with pepper, garlic powder, hana katsuo, and soy sauce.




Salad and corn

salad22.jpgWith vegetables fresh from this week's CSA, a salad of Romaine lettuce, cucumber, and tomato with Annie's green goddess dressing and Olivia's garlic and herb croutons.

Through somewhat bad planning I had corn with yesterday's dinner, as well, but I can't turn down freshly picked sweet corn. I didn't take a picture, since it, well, looks like corn. I prepared it the usual way.





CSA Week #9

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This week's Wellspring Farm CSA small share had quite the variety:

cantaloupe
broccoli
sweet corn
parsley
potatoes
tomatoes
cucumber
squash
zucchini
carrots
arugula

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I used one of the tomatoes and half a cucumber in a salad, and ate the salad and the corn for dinner.

I used two of the ears of corn to make Roasted corn, which I froze for use in some Mexican dishes in the future.

I used part of the arugula to make Sardines, arugula, and rice.

I ate the Cantaloupe with bacon.

There are potatoes, parsley, and zucchini in Jalapenos stuffed with goat cheese, shallots, and parsley; beer batter fried zucchini; and steak fries. With garlic aioli.

There are tomatoes, parsley, and garlic (from Week #8) in PEI mussels in white wine garlic butter with linguini.


Also:

CSA Week #8






Ribs and corn on the cob

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Summer favorite: pork spare ribs and corn on the cob!






Pad ga prao (a.k.a. #24 at Royal Orchid Thai)

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It appears that authentic pad ga prao actually is not at all like #24 at Royal Orchid in Montpelier. It's apparently just Thai chili, Holy basil, and pork, served over rice. With a fried egg on top.

But I like the Royal Orchid version, so my recipe is more like that. And my grocery store does not regularly carry Holy basil, Thai basil, or Thai chili peppers, so I had to make some adjustments. I think it's pretty good, and I can whip up a serving in no time from ingredients that I usually have in my house. I make this quite frequently.

Toasted sesame oil
1 yellow onion, finely sliced
1 green bell pepper, diced
2.7 oz. Sliced cooked pork, chicken, beef, shrimp or tofu
A few cloves of garlic
Soy sauce
Thai chili sauce (I used Lee Kum Kee Chili Garlic Sauce in a jar)
Hot pepper sesame oil
A handful of basil leaves, stems removed, chopped

In a sauté pan add a little toasted sesame oil. Cook the onions until softened.

If using uncooked meat or tofu, cut into small pieces and cook for a few minutes.

Add the bell peppers and cook for a few minutes.

Add the garlic. If using cooked meat, add it here.

Add the basil leaves and a few tablespoons of chili sauce, to taste.

Add the soy sauce and hot pepper sesame oil.

Serve with rice. Serves 1 but multiplies easily.

Also:

A variation with mushrooms, scallions, and peppers.

A variation with cilantro.

Here's a picture of it with shrimp:

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Chorizo breakfast burrito

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This is a little bit of work to prepare, but the filling for multiple days' breakfast burritos can be prepared ahead of time, which helps. It's very delicious, however, and I think well worth the effort!

2 small potatoes
1/2 onion, minced
1 clove garlic, minced
1 jalapeño, stemmed and minced
1 small tomato, diced
1.5 oz. chorizo, diced
2 eggs, lightly beaten
2 flour tortillas
cheddar, grated
cilantro, chopped

breakfastburrito2.jpgPeel the potato. Boil for 15 minutes or until almost full cooked. Remove from the water then dice.

Dice or mince the vegetables as listed above. I like mine a little hotter so I stem the jalapeño and mince the rest including the seeds and ribs. If you don't want yours as hot you can just use the green outer part. I used a red onion, but any kinds of onion would be fine.

Sauté onion, jalapeño and garlic in a little olive oil until softened. Add the sausage and cook for a few minutes. Add potato and tomato.

Push the mixture to the side of the sauté pan. Add some butter to the pan and add the beaten eggs, tilting the pan a little to keep the eggs on the empty side of the pan until they begin to set up. Scramble the eggs.

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Once mostly set, mix all of the ingredients together.

Up to this point I made enough for 2 breakfast burritos, but since I was only going to eat one I set aside half of the sauté. It will keep in the refrigerator several days (probably a week).

Heat a flour tortilla, add the sauté mixture, cheddar cheese, and chopped fresh cilantro. Fold into burrito shape. Serve.
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This recipe used the tomato and onions from CSA Week 8 and garlic from CSA Week 6.







Hasenpfeffer

rabbit1.jpgI decided to make hasenpfeffer, German peppered rabbit. I'd never made, nor eaten, it, but I remember it from a Bugs Bunny episode ("shishkabugs").

Serves 1 or 2:

0.65 lbs. rabbit
2 oz. bacon, diced
1 shallot, minced
1 clove garlic, minced
1 oz. cognac (or brandy)
6 oz. beef and veal stock
2 oz. red wine
1 tbsp. red wine vinegar
1/8 tsp. dried thyme
1/8 tsp. dried rosemary
2 juniper berries
1 whole clove
12 black peppercorns, crushed
1 bay leaf
1 tbsp. butter

Season the rabbit with salt and pepper. Dredge in flour.

In a pot large enough to hold the rabbit in one layer, sauté the bacon to render its fat for a few minutes, then add the shallots and garlic over medium heat and cook until translucent. Do not brown.

(I actually used olive oil to cook the shallots and garlic then added 0.75 oz. of frozen pre-cooked bacon since I didn't have any raw bacon.)

rabbit2.jpgRemove the bacon, shallots, and garlic from the pan, leaving the rendered bacon fat. Add vegetable oil if necessary, increase the heat to medium-high and brown the rabbit on all sides. Remove the rabbit from the pan temporarily.

rabbit3.jpgReduce the heat to medium and add the cognac and reduce by half. Be a little careful, as it's possible that the cognac will catch on fire here.

For the stock I use More Than Gourmet Demi-Glace Gold at a ratio of 0.75 oz. (by weight, a little more than a tablespoon) to 6 oz. water.

To crush the peppercorns, I just set them on the cutting board, place the flat side of the knive over them, and whack the knife with the palm of my other hand.

Add the stock, red wine, vinegar, and spices to the pan. Add the rabbit back in, bring to a boil, then reduce the heat to simmer. Simmer for 1 hour. Turn the rabbit over occasionally. If the sauce like it's getting too thick, add some stock or water.

rabbit4.jpgRemove the rabbit from the pan. Add a tablespoon of butter to finish the sauce. Remove the bay leaf. Serve with the rabbit.

Served with spätzle and fried green cabbage. Blaukraut (braised red cabbage) would be more authentic, but I didn't have any red cabbage. And I made the spätzle batter too thin so the pieces that came out of the colander were too small. But it tasted fine.





CSA Week #8

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This week's Wellspring Farm small share CSA:

Broccoli
Beets
Watermelon
Lettuce (Romaine?)
Cucumber
Zucchini
Yellow Sqash
Red Onions
Green Pepper
Purple Pepper
Tomatoes
Garlic

Broccoli is just cleaned and stored in a ziplock bag in the refrigerator,

Lettuce is cleaned, cut, and vacuum sealed in pint jars.

Red onions, tomatoes, and garlic are stored in 55°F cool storage.

Cucumber is vacuum sealed with a paper towel and stored in the refrigerator. Update: I decided that I no longer like this technique. After two weeks the cucumber looks and feels normal on the outside, but gets a bizarre texture on the inside!

Green and purple peppers are vacuum sealed at a lower vacuum (20 second vacuum) and stored in the refrigerator.

Beets are vacuum sealed at normal setting (30 seconds) and stored in the refrigerator.

Zucchini and squash are just stored in a ziplock bag in the refrigerator.

csa8-2.jpgI made:

A jerk chicken Caesar salad with the lettuce.

There are tomatoes, onions, and garlic in a repeat of smoked pork tacos with salsa fresca.

I used a tomato, onion, and garlic in Chorizo breakfast burrito.

I used some of the broccoli to make Beef with broccoli and scallions.

There are green peppers, onions, and garlic in Pad ga prao.

The lettuce went into salads (of course) including this one.

In addition to eating watermelon, I made Yellow watermelon Sauza Hornitos frozen margaritas.

Also:

CSA Week #7


Tonkatsu

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This is just a quick meal of reheated tonkatsu (Japanese deep-fried thinly-sliced, panko breaded pork), rice with furikake, and stir-fried Napa cabbage.

Tonkatsu is fairly labor-intensive to make but it freezes well. I heat it on a lightly greased sheet pan for 12 minutes at 350°F.

To make the cabbage: Heat a sauté pan over medium high heat. Add a little olive oil and the white part of the cabbage and cook until soft. Add the green part of the cabbage and a clove of garlic. Season with salt and pepper.





Tingua poblana - Pork with smoky tomato sauce and potatoes

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I was in the mood for a Mexican stew so I decided to try this recipe from Rick Bayless' Authentic Mexican (20th anniversary edition), p. 248. This is roughly a half recipe which serves 2; the real recipe serves 4.

Update: I made a new batch of this in the full size of 4 servings and a new set of pictures.

It takes almost an hour and a half to prepare but the flavors are so great that it's definitely worth it.

8 oz. boneless pork
1/8 tsp. dried marjoram
1/8 tsp. dried thyme
2 bay leaves
5 oz. potatoes
14.5 oz. can of fire-roasted diced tomatoes
4 oz. chorizo sausage, diced
1 tbsp. vegetable oil
half a yellow onion, diced
1 clove garlic, peeled and minced
1/4 tsp. dried oregano
2 canned chipotles in adobo

The pork was a pork rib end chop from my Tangletown Farm Meat CSA that I deboned and cut into cubes.

The potatoes were small white potatoes from Wellspring Farm CSA Week #7.

The recipe was otherwise prepared as in the cookbook.

Bring water to boil in a saucepan large enough to hold the pork. Add salt. Add the pork. Skim off any foam that forms on the surface. Add the herbs and bay leaf. Lower the heat and simmer for 50 minutes. When done, remove the pork then strain the broth, reserving 1 cup.

Meanwhile, boil the potatoes in salted water for 15 minutes or until tender. Drain and chop into 1/2" pieces.

Boiling the potatoes and simmering the pork. Incidentally I love these Presto Digital Timers. They're inexpensive ($ 8.25 each) and extremely simple - just three buttons. I have four of them and set them next to the thing I'm timing. I definitely prefer this to the multi-event timers.
tinguapoblana2.jpgIn a sauté pan over medium heat add olive oil and cook the chorizo for 10 minutes. The caveat is that my chorizo was very hard, and didn't fall apart in the pan even with removing the casing. If this looks like it might happen to you, it's probably best to finely dice your chorizo. I only cut mine into 3/8" to 1/2" cubes which got really hard after cooking. Smaller chunks and a lower cooking temperature would probably help. Remove the chorizo from the pan leaving the seasoned oil.

Add the onion and pork. Brown thoroughly, about 10 minutes.

tinguapoblana3.jpgAdd the garlic and cook for a few minutes.

Add the chopped tomatoes, oregano, and the chorizo. Simmer for 5 minutes. Add the potatoes, 1 cup of reserved pork broth, chipotle pepper, and adobo. Cook for 10 minutes.

Season with salt and pepper.

Finished dish.
tinguapoblana4.jpgServed with tortilla chips and salsa verde.




Salsa verde

salsaverde1.jpg
I saw fresh tomatillos in the market so I decided salsa verde was the thing to make.

8 oz. fresh tomatillos (or one 13 oz. can)
2 jalapeños
a handful of cilantro
half a medium yellow onion
1 clove garlic

salsaverde2.jpgIf using the fresh tomatillos, boil for 12 minutes then drain. If using canned, just drain the can and use as-is.

Add the whole tomatillos to the food processor.

Stem the jalapeño and chop it whole. If you don't like your salsa verde spicy hot, remove and discard the seeds and ribs before chopping. Also chop the cilantro, onion, and garlic and add to the food processor.
salsaverde3.jpg
Purée the ingredients until smooth. It should only take less than 10 seconds, and never more than 20 seconds.

Unlike salsa fresca, salsa verde will keep up to 4 days in the refrigerator.

I just served this is a dipping sauce for chips as an alternative to regular salsa, but it can be prepared in many different ways, including a condiment or the sauce for green enchilladas.

This recipe is based on the salsa verde recipe in Rick Bayless' Authentic Mexican (20th anniversary edition), p. 43, but I didn't do the second cooking step.



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