Just to prove I haven't totally forgotten our awesome food blog even though I haven't cooked anything worth sharing in a while, we're cooking salmon tonight and I'm telling you about it. That's right, I'm learning to cook fish. I've been rethinking a lot of stuff lately and how there are some things that I do more because I've been doing them a long time than because I actually care about them deeply. And I decided to go flexitarian, I guess. I still like all the vegetarian food I make and it's a great way to be healthy, but it really is nice to order a regular hamburger at a restaurant or not be confined to side dishes at potlucks and such.
But that means I have to get my meat cookin' skills back, and today it's gonna be salmon. I haven't googled recipes or seasoning ideas yet, but I'll let y'all know how it goes and whether I ruin a nice piece of fish or not. :)
Monday, October 17, 2011
Tomato and Sweet Potato Stew
Made a new recipe out of the crock pot cookbook that Akiko got me last year. It came out really well, so here it is, with only the minorest of modifications.
Assumes a 5-qt slow cooker. Makes enough for 2 people to eat for two or three days, or more people to eat for fewer days. YMMV.
Ingredients:
2 large or 3 small chicken breasts
2 large sweet potatoes
2 medium Yukon Gold potatoes
1 carrot
1 parsnip
1 28-oz can whole stewed tomatoes
1 tspn salt
1 tspn paprika
1 tspn celery seeds
1/2 tspn black pepper
1/8 tspn ground cinnamon
1/8 tspn ground nutmeg
1 cup chicken broth
basil to taste
1. Cut the chicken into bite-sized pieces and put in the crock pot.
2. Peel the potatoes and sweet potatoes and cut into large chunks. Put in crock pot.
3. Peel carrot and parsnip and cut into smaller chunks than the potatoes. Put in crock pot.
4. Add the tomatoes with liquid.
5. Add spices EXCEPT basil.
6. Add chicken broth and stir.
7. Cook on high for 5 hours.
8. Serve. Sprinkle basil on to taste.
Couldn't be easier to make, and the result was heavenly. The sweetness of the sweet potatoes and the parsnip seep into the broth and blend perfectly with the heat of the paprika and the aromatic flavor of the celery seeds, and the cinnamon and nutmeg supply a nice richness. The basil adds the perfect finishing touch. (I used dried from a bottle. The recipe calls for fresh, but I have a feeling that might overpower it.)
It's edible after 4 hours, but the extra hour made the veggies nice and tender.
Assumes a 5-qt slow cooker. Makes enough for 2 people to eat for two or three days, or more people to eat for fewer days. YMMV.
Ingredients:
2 large or 3 small chicken breasts
2 large sweet potatoes
2 medium Yukon Gold potatoes
1 carrot
1 parsnip
1 28-oz can whole stewed tomatoes
1 tspn salt
1 tspn paprika
1 tspn celery seeds
1/2 tspn black pepper
1/8 tspn ground cinnamon
1/8 tspn ground nutmeg
1 cup chicken broth
basil to taste
1. Cut the chicken into bite-sized pieces and put in the crock pot.
2. Peel the potatoes and sweet potatoes and cut into large chunks. Put in crock pot.
3. Peel carrot and parsnip and cut into smaller chunks than the potatoes. Put in crock pot.
4. Add the tomatoes with liquid.
5. Add spices EXCEPT basil.
6. Add chicken broth and stir.
7. Cook on high for 5 hours.
8. Serve. Sprinkle basil on to taste.
Couldn't be easier to make, and the result was heavenly. The sweetness of the sweet potatoes and the parsnip seep into the broth and blend perfectly with the heat of the paprika and the aromatic flavor of the celery seeds, and the cinnamon and nutmeg supply a nice richness. The basil adds the perfect finishing touch. (I used dried from a bottle. The recipe calls for fresh, but I have a feeling that might overpower it.)
It's edible after 4 hours, but the extra hour made the veggies nice and tender.
Wednesday, October 12, 2011
Mimolette
Got a hunk of mimolette at the cheese counter the other day.
Me and mimolette go way back. Akiko and I together have developed a taste for good cheese since getting married, and one of the things we discovered when we lived in Japan a few years ago was that you can't get good cheese in Japan.
Not very easily, at least. Cheese is eaten in Japan, widely, but for the most part it's a cheese so mild that it makes Velveeta taste real in comparison. But a few hoity-toity supermarkets carry a few reasonably flavorful imported cheese, in miniscule quantities at gagworthy prices to be sure.
It so happened the neighborhood we lived in had a couple of hoity-toity supermarkets within walking distance, and so every once in a while we'd splurge on some real cheese. And that's where I discovered mimolette. The bright orange, almost red, color made it look like the most potentially flavorful cheese on the shelf.
The wiki says it tastes like parm, maybe with a hazelnut sheen. I guess. I always thought of it as a really dry, really sharp cheddar - but that's probably the color playing with me. Maybe imagine a really dry sharp cheddar crossed with a gouda, and divided by parm? Anyway, it's a good muscle-y cheese.
Me and mimolette go way back. Akiko and I together have developed a taste for good cheese since getting married, and one of the things we discovered when we lived in Japan a few years ago was that you can't get good cheese in Japan.
Not very easily, at least. Cheese is eaten in Japan, widely, but for the most part it's a cheese so mild that it makes Velveeta taste real in comparison. But a few hoity-toity supermarkets carry a few reasonably flavorful imported cheese, in miniscule quantities at gagworthy prices to be sure.
It so happened the neighborhood we lived in had a couple of hoity-toity supermarkets within walking distance, and so every once in a while we'd splurge on some real cheese. And that's where I discovered mimolette. The bright orange, almost red, color made it look like the most potentially flavorful cheese on the shelf.
The wiki says it tastes like parm, maybe with a hazelnut sheen. I guess. I always thought of it as a really dry, really sharp cheddar - but that's probably the color playing with me. Maybe imagine a really dry sharp cheddar crossed with a gouda, and divided by parm? Anyway, it's a good muscle-y cheese.
Wednesday, September 21, 2011
Roast chicken and cherry tomatoes
We had a bunch of cherry tomatoes and I wanted to know what to do with them besides eat them raw. Actually I do a lot of things with them besides eat them raw, but I wanted a new idea... And I found this recipe. I found it here, but the blog post in question says she didn't follow the recipe exactly, and I guess neither did I. What follows is my modification. As usual, it's so simple that it hardly qualifies as cooking, but it tastes good.
Ingredients (serves 2 people generously):
two boneless chicken breasts, large
2 cups or so cherry tomatoes (basically a whole plastic pac from the supermarket, or blue cardboard carton from the farmer's market)
2 cloves garlic
1 tbsp or so fresh marjoram
crushed dried chipotle pepper
1/4 cup olive oil
salt
pepper
Directions:
1. Remove any stems from the cherry tomatoes, wash, put in a big bowl.
2. Drizzle the olive oil over the tomatoes.
3. Chop the marjoram and sprinkle half over the tomatoes; reserve the other half for later.
4. Crush the garlic cloves and sprinkle over the tomatoes.
5. Sprinkle 1/2 tbsp or so of crushed dried chipotle pepper over the tomatoes; more or less to taste. Mix until tomatoes are thoroughly oiled and spiced.
6. Cut the chicken breasts into large chunks, 2 or 3 per breast depending on how big they are.
7. Put the chicken in a glass baking dish. Pour the tomatoes over and arrange them so that they're in a single layer around the chicken. Make sure the oil and spice mix drizzles over the chicken. Grind salt and pepper over the top liberally.
8. Roast at 450 degrees for 35 minutes or so.
9. Serve with the rest of the chopped marjoram sprinkled on as a garnish.
The recipe describes crispy chicken and caramelized tomatoes; what I got was really juicy chicken (but not crispy) and tomatoes that were shriveled but not yet caramelized. That was better, I think: they were juicy in a really concentrated way that really made the dish.
Careful with the chipotle pepper: I only added a little, probably less than what I describe above, and it came out nice and spicy. Next time I'll try it with the rosemary variation the blogger mentions, but I really liked the marjoram effect: it didn't counteract the spiciness of the pepper, but added a kind of aromatic halo to it.
We had this dish with corn on the cob on the side, and it was real good.
Ingredients (serves 2 people generously):
two boneless chicken breasts, large
2 cups or so cherry tomatoes (basically a whole plastic pac from the supermarket, or blue cardboard carton from the farmer's market)
2 cloves garlic
1 tbsp or so fresh marjoram
crushed dried chipotle pepper
1/4 cup olive oil
salt
pepper
Directions:
1. Remove any stems from the cherry tomatoes, wash, put in a big bowl.
2. Drizzle the olive oil over the tomatoes.
3. Chop the marjoram and sprinkle half over the tomatoes; reserve the other half for later.
4. Crush the garlic cloves and sprinkle over the tomatoes.
5. Sprinkle 1/2 tbsp or so of crushed dried chipotle pepper over the tomatoes; more or less to taste. Mix until tomatoes are thoroughly oiled and spiced.
6. Cut the chicken breasts into large chunks, 2 or 3 per breast depending on how big they are.
7. Put the chicken in a glass baking dish. Pour the tomatoes over and arrange them so that they're in a single layer around the chicken. Make sure the oil and spice mix drizzles over the chicken. Grind salt and pepper over the top liberally.
8. Roast at 450 degrees for 35 minutes or so.
9. Serve with the rest of the chopped marjoram sprinkled on as a garnish.
The recipe describes crispy chicken and caramelized tomatoes; what I got was really juicy chicken (but not crispy) and tomatoes that were shriveled but not yet caramelized. That was better, I think: they were juicy in a really concentrated way that really made the dish.
Careful with the chipotle pepper: I only added a little, probably less than what I describe above, and it came out nice and spicy. Next time I'll try it with the rosemary variation the blogger mentions, but I really liked the marjoram effect: it didn't counteract the spiciness of the pepper, but added a kind of aromatic halo to it.
We had this dish with corn on the cob on the side, and it was real good.
Thursday, August 11, 2011
Green(ish) Curry
We tried a new curry recipe and the sauce turned out really nice--light and mild. It was supposed to use Panang curry paste, but I didn't want to make a special trip to the Asian grocery so I went with green curry paste and just a touch of red (maybe 1/2 tsp at most) to spice it up.
Green curry paste (I used most of a 4-oz can of Thai Kitchen green)
1 13-oz can light coconut milk
1 1/2 tsp grated lime zest or 3 kaffir lime leaves (I cheated and left this out but it'd probably be nice to have)
1 1/2 tsp soy sauce
several shredded basil leaves or a generous sprinkling of dried basil
1/4 cup chopped cilantro
2 tsp lime juice
Heat a large pan on medium and mix together the curry paste, coconut milk, lime zest, and soy sauce. Simmer for 5 minutes or so and add whatever veggies or pre-cooked meats you want. Add the basil, cilantro, and lime juice at the end and serve over rice. Yum.
Our recipe called for red peppers, cucumbers, and tofu, but those felt a little bland to us, so next time I think we'll go for something stronger like broccoli and peanuts.
Green curry paste (I used most of a 4-oz can of Thai Kitchen green)
1 13-oz can light coconut milk
1 1/2 tsp grated lime zest or 3 kaffir lime leaves (I cheated and left this out but it'd probably be nice to have)
1 1/2 tsp soy sauce
several shredded basil leaves or a generous sprinkling of dried basil
1/4 cup chopped cilantro
2 tsp lime juice
Heat a large pan on medium and mix together the curry paste, coconut milk, lime zest, and soy sauce. Simmer for 5 minutes or so and add whatever veggies or pre-cooked meats you want. Add the basil, cilantro, and lime juice at the end and serve over rice. Yum.
Our recipe called for red peppers, cucumbers, and tofu, but those felt a little bland to us, so next time I think we'll go for something stronger like broccoli and peanuts.
Tuesday, August 9, 2011
Froyo?
So are frozen yogurt stores all the rage across the country, or just around here? In the last year or so we've seen about three or four places pop up selling frozen yogurt. Not TCBY-type places. These are all self-serve and the gimmick is that they have a topping bar with everything from nuts to little pieces of mochi. Like this place, which is going in about a block from us. Get a load of that list!
We're crazy about it. Is this a nationwide fad?
We're crazy about it. Is this a nationwide fad?
Wednesday, August 3, 2011
Inarizushi is Yummy!
I finally got around to making inarizushi (稲荷寿司) this past Monday. Basically, do the following:
Cook 1.5 cups of sticky white rice (that is 1.5 cups dry), which was at least a cooked cup too much.
Cool the rice off. Traditionally, I suppose you just set it out, but I sped up the process by putting the rice in a big bowl, spreading it out as much as possible, and putting the bowl in the fridge for a while.
Mix together about 3 tablespoons of rice vinegar with 1.5 tablespoons of sugar and 1/2 teaspoon salt. If needed, nuke the mixture for a few seconds to help the sugar dissolve. I actually used closer to 4 tablespoons of rice vinegar and about 2 tablespoons of sugar. A mug works great for this mixture, as it is microwavable.
Anyway, once your rice is cool enough to handle comfortably (as in handle with your hands), mix it in with the rice until you feel like all the rice has some mixture on it.
Open a can of inarizushi-no-moto, which is the preseasoned fried tofu envelopes that make inarizushi so yummy. Carefully open each tofu envelope with your fingers and stuff with the rice mixture, leaving room to fold over the side so the rice doesn't fall back out.
Snarf your fantabulous inarizushi! You can eat the leftover rice plain or you can roll it in nori (seaweed) for other sushi yumminess.
The cost of this yummy treat is not too bad when compared to buying inarizushi from a store (even from Lawson's outside the embassy compound in Tokyo, which is where I used to buy it as an occasional treat). The rice and rice vinegar are relatively cheap, since most of you will have them on hand already. The inarizushi-no-moto costs about $4.50 from your local Japanese market (um, I mean the Japanese market in your American city, not the market in your Japanese city).
P.S. - Reese LOVED the leftover juice from the inarizushi-no-moto can.
Cool the rice off. Traditionally, I suppose you just set it out, but I sped up the process by putting the rice in a big bowl, spreading it out as much as possible, and putting the bowl in the fridge for a while.
Mix together about 3 tablespoons of rice vinegar with 1.5 tablespoons of sugar and 1/2 teaspoon salt. If needed, nuke the mixture for a few seconds to help the sugar dissolve. I actually used closer to 4 tablespoons of rice vinegar and about 2 tablespoons of sugar. A mug works great for this mixture, as it is microwavable.Anyway, once your rice is cool enough to handle comfortably (as in handle with your hands), mix it in with the rice until you feel like all the rice has some mixture on it.
Snarf your fantabulous inarizushi! You can eat the leftover rice plain or you can roll it in nori (seaweed) for other sushi yumminess.
P.S. - Reese LOVED the leftover juice from the inarizushi-no-moto can.
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