coraa: (more food love)
Dinner tonight was kalbi (which Wikipedia tells me is also also called galbi), or Korean short ribs, with sauteed bell peppers and rice. I'm not going to give you a recipe for the short ribs, because I wasn't that happy with how they came out (tough; I cooked the wrong). And I'm not going to give you a recipe for the sauteed peppers, because I just chucked a bag of frozen peppers and onions into a sautee pan. And the rice came from a rice cooker, so, tasty, but not through any fault of my own.

But I really like how the sauce came out, so I'll share that. While it's intended for use with short ribs, I think it would be delicious on any kind of meat, or tofu, or just as a sauce for vegetables or stir fry. It's just plain tasty, as a sauce--spicy, tart, salty, sweet, and savory (not to mention garlicky!), in an excellent balance.

Ob!Disclaimer: While this sauce was inspired by the sauce/marinade that comes with/on kalbi, I make no pretense toward it being authentic in any fashion.

Sauce/Marinade for Kalbi )
coraa: (food love)
I make no claims to authenticity for this recipe. I just like it.

It's both vegetarian and meat friendly, and, AFAIK, is also gluten-free friendly, as long as you use a gluten-free soy sauce. I think it's also kosher-friendly (but not vegan).

Fried Rice, Totally Non-Authentic Style )
coraa: (more food love)
This Alton Brown recipe is really good: Roasted Edamame Salad

Vegetarian, vegan, and, as far as I can tell, friendly to both kosher and gluten-free diets.

I modified it slightly (used a whole chopped leek instead of diced scallions, roasted an extra 10 minutes to account for the extra moisture in the leek, and used parsley instead of basil and white wine vinegar instead of red wine), but not enough that I think it made much difference. Very tasty.

(The one suggestion I would make is: don't do what I did. I used edamame in the pod—they were what I had on hand—and shelled them, which took for-freaking-ever. I'd recommend buying pre-shelled frozen edamame.)
coraa: (more food love)
Snow day pot roast! Because I wanted something hot and hearty and comforting.

Not a proper recipe, but:

snow day pot roast )
coraa: (more food love)
This was dinner yesterday. Well, half of dinner: I wanted tomato soup and grilled cheese sandwiches, but my nostalgia soup (canned Campbells, and yes, judge me if you want) wasn't in the house. So with some help from Cooks Illustrated and some invention, I came up with this, which was ready in half an hour.

The herb I used was rosemary, because this time of year I have plenty of it. Another time of year I would use basil, or tarragon, or savory. If you're using one of those more delicate herbs, add it with the cream rather than before the heavy simmering.

Not a low-calorie tomato soup, but a lovely, comforting one.

Tomato Soup )
coraa: (tasty science)
On Tuesday, I made roast duck with apple glaze for [ profile] jmpava and [ profile] bellwethr. The method was cobbled together from several recipes I found in Cook's Illustrated or online (and thank you for all of you who provided links!).

It came out quite nicely: crispy rendered skin, nice moist meat. The breast does wind up well-done rather than medium rare, but that was an acceptable trade off for the excellent skin.

It's not a particularly complicated recipe, but it does require a deep roasting pan that is stove-safe, and a bit of time.

At the end of this, you will have a roast duck's worth of duck meat, plus rendered duck fat, plus a quart or so of duck stock.

Roast Duck with Apple Glaze )

I remembered that I was going to get pictures about ten minutes after we finished devouring the bird, so no pictures. But it was quite good!
coraa: (cooking)
I decided not to call this 'pasta e fagioli' because I basically took the idea of 'pasta with beans' and did what I wanted with it.

It's also not properly a recipe because, frankly, the amounts and ingredients don't matter all that much. So I wrote it up in a 'if you have some of this, throw it in, and if you have some of that, throw it in, and then cook it until it smells good' way.

I made this "meat-light" (one slice of bacon for flavor), but it could be easily made meatless, and I included adjustments if you want to go that way. I'm pretty sure, if you do it vegetarian, it's also vegan.

Pasta with Fresh Beans )
coraa: (cooking)
No pics this time, because, uh, we ate it too fast. Which does say something, I guess!

Fish a la meuniére literally means "fish in the style of the female miller," sometimes interpreted "miller's wife:" simply put, it's fish rolled in flour and then fried in butter, then sauced with butter, lemon and parsley. Named, I guess, on the principle that the miller has plenty of flour. Anyway, it's a simple sauce. As I understand it, it can be made with pretty much any kind of fish, although I would stick to milder-flavored fish as opposed to, say, tuna. We used rainbow trout, partly because it's generally considered to be sustainable.

Anyway, the recipe itself was easy. The difficult part was actually filleting the trout. (I usually buy my fish pre-filleted, but I'm experimenting more with breaking down whole fish.) It took some poking and experimenting, but I got the fish filleted, and only one piece (of four) was noticeably bony. Yay!

Trout Meuniere )

So I wanted some kind of starch to go with the fish, and we had some red potatoes, so. And then I remembered something I read in Cook's Illustrated (I think), a way of cooking potatoes in water that is ludicrously heavily salted. The potatoes wind up nicely seasoned rather than too salty, and with a very silky, creamy interior. So I tried it. And sure enough, it worked as directed! The potatoes ended up beautifully seasoned without being too salty, and with a smooth and creamy interior that wasn't quite like any other red potatoes I'd ever had. A bit of googling indicates that these are Syracuse Salt Potatoes, and they're very easy and very good.

Syracuse Salt Potatoes )
coraa: (ace rimmer)
So we got this whole big flat of heirloom tomatoes from the produce box. They are delicious, and we've mostly been eating them by making a salad of sliced tomatoes and a little salt. No other ingredients. Whenever we finish with the salad for the day, I put the bowl back in the fridge; the next day I slice up more tomatoes and toss them in with the leftovers.

Since tomatoes tend to weep liquid, especially when salted, by the end of the week I had a big bowl of tomato juice. So, gazpacho!

This is my 'made-with-what's-in-the-fridge' gazpacho, which accordingly is a bit variant. I had no bell peppers, so I subbed Anaheim peppers. I had no cucumber, so, for crunch, I added tomatillos and radishes instead. It's also more big pieces and less liquid than the gazpachos I've had (ie, it's almost like a very wet salad), although looking at gazpacho pics on Google Images, it looks like the almost-a-salad style is not uncommon either.

This gazpacho recipe, like most, is pretty easy because all it requires is chopping and mixing, and the active time it takes is maybe 15 minutes (although it does need to sit). Being gazpacho it is highly acidic and contains both raw green onions and raw garlic, but it's vegan and, assuming you don't use a gluten-y vinegar, gluten-free.

Anyway, recipe below the cut! This serves two as a meal (alongside bread) or four as an appetizer.

A picture! )

Recipe: Ad-Hoc Gazpacho )

(25 bonus points to everyone who understands why I used that icon with this post!)
coraa: (cooking)
This is what I made for dinner tonight. It was a Saturday dinner for a guest, and so it's got some of the "stupidly complex" about some of the steps, but, eh.

The dutch oven chicken is adapted from a Cook's Illustrated recipe, as is the salad. The watermelon is a fairly standard recipe, but the direct inspiration was from Vegetarian Times.

The tomato and etc. salad is vegetarian but not vegan; the minted watermelon is vegan.

Dutch Oven Lemon-Garlic Chicken )

Tomato, Cucumber and Etc. Salad )

Minted Watermelon )
coraa: (food love)
This is one of those recipes where there's no good reason to make it except that spending a little time messing around in the kitchen sounds fun. That said, if messing around in the kitchen sounds fun, this makes some really very tasty fresh lemony ricotta, and the active time is pretty short. It's also not too difficult, and it's a cheesemaking process that requires no specialized equipment (and no rennet or bacterial cultures), although you do need some cheesecloth or muslin or a clean non-fuzzy dishtowel.

This makes a couple of cups of ricotta, ish, but you can scale it up just fine.

fresh lemon ricotta )

I'm serving mine crumbled over a fresh tomato and cucumber salad, and if there's any left, I'll drizzle it with honey and serve it alongside the watermelon for dessert.
coraa: (more food love)
...well, fresh except for the roasted red peppers. And no cooking required except for the pasta itself.

Vegetarian; vegan if you leave off the cheese.

Summer pasta sauce )
coraa: (cooking)
Dinner tonight! This was inspired by the fact that a) I had some nice chicken breasts, b) I hadn't used the sous vide in a while, and c) the spinach really, really needed using before it got sad.

Poached Chicken with Mushroom and Spinach Orichette )
coraa: (cooking)
I was going to post the recipe for my linguini with sweet potato concasse, but the sweet potato concasse actually did not turn out all that well, so no-go, or at least not well enough for me to want to post it. If you're interested in hearing what I did and why it didn't work, though, let me know.

What did work out was the salmon with rhubarb sauce, which I will describe here!

The thought process behind it was that I wanted a sweet and sour-type sauce for the salmon, but I didn't want something with one of those really sticky-sugary sauces. A comment [personal profile] ceph had made a few months back, plus the realization that stewed rhubarb is usually both sweet and tart, led me to try this.

To give it a less dessert-y flavor, I used leeks as well as rhubarb—two small leeks (white and pale green only) to two large stalks of rhubarb. I'd say a ratio of about one part leek to two parts rhubarb.

I chopped up the leeks by splitting the stalk and then cutting it into half-moons, then rinsed thoroughly to get all the grit out. Then I heated about a tablespoon of vegetable oil in a pot over medium-high heat and cooked, stirring constantly, for about five minutes. Turned down the heat and added a pinch of salt, and let sweat until the whites were translucent and soft but not starting to brown yet.

I chopped up the rhubarb into smallish pieces and threw it into the pot along with the leeks, let the whole thing sweat about five minutes more, then covered with water and added a smidge more salt and a tablespoon of sugar. Then I simmered the hell out of the whole thing for, like, an hour, stirring very occasionally and reading a book in the meantime. (It was a very low simmer, but if the pot starts to get dry, add more water.)

Once the rhubarb has softened to the point where it's pretty much falling apart in the water, give it a taste and adjust seasonings. You will probably want more sugar, although if you like things sour/astringent, you might not. You may want more salt. You may decide that a pinch (or more than a pinch) of cayenne, or a few drops (or more than a few drops) of Sriracha, will make it even better. Or a squirt of lemon juice. Or a grind of cinnamon. Or a splash of sesame oil. Or whatever sounds good!

I served it over poached salmon, but I think it would also be lovely over fried tofu, or grilled chicken breast, or anywhere else a nice, not-too-sticky sweet and sour sauce would be appropriate.
coraa: (food love)
So last night I made glazed chicken (glazed with an apple cider, maple syrup and smoked paprika mixture), rice, roasted beets, and broiled asparagus.

I'll make linguini with sweet potatoes tonight, and salmon tomorrow. Or possibly the other way around, but I think linguini tonight makes sense.

Recipes, for the interested. )
coraa: (food love)
Thought I'd put up one of my quick and easy go-to recipes.

I'm pretty sure I stole this recipe from [ profile] greensleeves_ years and years ago. It takes only a handful of inexpensive ingredients, ten minutes of prep time, and thirty minutes of baking time. And you can dress it up or down.

It's so simple that it's not even really a recipe, and I'm a little embarrassed to post it. But I really like it! And it's easy! So.

Spaghetti Bake )

I'm making it tonight with a very simple red sauce, whole-wheat spaghetti, mozzarella and parmesan. Yum.
coraa: (cooking)
The boy and I really like macaroni and cheese as a staple easy dinner—it's warm, filling, and comforting, and even if one or both of us is feeling ill or finicky it's usually on the list of things that are okay to eat. The problem is that while it's not hard to make from scratch, it's not the fastest thing in the world.

A few days ago, I was planning to make it for dinner, and it occurred to me to make extra and freeze it, since it's no harder to make twelve servings of macaroni and cheese than it is to make four. I was trying to figure out the best way to do it (make a big batch in a pan and then slice it up? freeze it in a big block and then chisel off pieces? what?) when it occurred to me that I could make it in a muffin tin and have individual macaroni and cheese servings ready for whenever, that I could warm up for a quickie dinner or the boy could warm up on his own when I'm not around.

This worked far better than I would have expected! I decanted the frozen blobs from their muffin tins today, and they're now in the freezer. I'm including the method I used under the cut, in case you want to try this yourself.

Single-Serving Prepare-Ahead Macaroni and Cheese )

I'm also experimenting with making steel-cut oatmeal in the rice cooker. If it comes out nicely, that will solve my steel-cut oatmeal dilemma. (The dilemma, in short: it takes longer to make than I want to spend in the morning. But if I can use the delay function on my rice cooker to get it to start my oatmeal automatically at 7am....) Will report back on how that works!

EDIT: The oats cooked up with a beautiful texture, but an odd, bitter flavor. On a hunch, I sniffed the can of uncooked oats; same odd aroma. I think I've had these too long and they've started to go rancid. Oh well. Will call the cooking method a success and buy a new tin of oats!
coraa: (food love)
When I mentioned buying cranberry beans for my cranberry beans and rice dish, [ profile] vom_marlowe asked for my recipe. So here it is! Coincidentally, I'm also making it tonight.

Beans and rice (of which cranberry beans is one of my very favorite variants, although you could sub in dried black or kidney beans if you don't have cranberry beans handy) is one of those dishes that I have made so often I can make it on instinct—my family growing up ate various bean and rice dishes often, since we liked them and they're inexpensive, and then when I was in college I made them whenever I had a stove, because, again, cheap and tasty and filling.

Because I've made it so often, it's also one of the dishes that I make without a recipe, by ear, adjusted for what I happen to have, or not have, in the pantry. So the recipe has a lot of 'if you happen to have this, then use it; otherwise, use this other thing.' It's a good recipe to play with to suit your own taste.

It can be made with meat (although the meat amount is pretty light even so) or vegetarian, or, as I am making it today, vegetarian with meat on the side, to be added by those who like it.

Cranberry Beans and Rice )
coraa: (cooking)
These are cookies my mother makes -- actually, I think she got the recipe out of Victoria magazine, many many years ago -- that I love. They are a perfect balance of rich and sweet and nutty, with the added advantage that they're easy to make, hard to mess up, travel well, and store well (and if you want to freeze them, they last half of forever, with no discernible difference in quality). They taste like caramel and nuts and shortbread, sort of like a hybrid between pecan pie and pralines -- quite a bit less gooey and sweet than pecan pie, but softer than pralines -- with the pecan topping layered on a firm but tender buttery crust. (You can also make them with walnuts, if you prefer, or if your budget stretches more easily to walnuts.) They take about an hour to make, including baking time, and require neither special tools nor special skills. I love them. I make them every year, for myself and to give away.

For those of you who work with me, these are the cookies I brought to the office last week. Actually, I got some very flattering comments about them at the time, including 'best cookies ever!', which I appreciated very much. :D

Gold Bars )
coraa: (tasty science)
Parsnips with lemon-butter, warm German potato salad, and salmon mi-cuit. With pictures.

Also, a dose of personal nostalgia. ;)

food neep beneath the cut )

(It's been feeling really weird to write these -- I've been so pleased with the sous vide, which makes me excited and I want to share it, but the only way I can really do that is to talk about how well the food has come out, which basically means squeeing about my own dishes. Which feels awkwardly self-congratulatory! But the sous vide supreme really is pretty darn awesome, and a lot of the amazing things -- like the super-juiciness of the meat dishes, and the way the flavors meld -- are more it than me.)


coraa: (Default)

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