Tag Archives: vegetables

Indian-ish feast

A good day's work in the kitchen!

A good day’s work in the kitchen!

It all started when Marc left town for two weeks. There I was on a Sunday night, opening and closing the fridge, asking myself, “What do I want to make?” and coming up with the inevitable answer, “Nothing.” Eventually I took myself out to dinner to a Vietnamese place around the corner and vowed that I wouldn’t let it happen again.

Monday I woke up with a plan. I had to go groceries anyway, and I’d just seen a lovely crock-pot recipe for lamb korma. I found some chicken thighs I decided to use instead of the lamb, but it seemed like the recipe would work regardless. From there, I found myself in a spiral of, “Well, if I’m doing it anyway…”

See, the chicken korma uses half a can of coconut milk. So what to do with the other half? There’s a recipe in The 4-Hour Chef by Tim Ferriss that I’ve been meaning to try for a while: coconut cauliflower curry mash. It’s sort of like the cauliflower version of mashed potatoes. It uses half a can of coconut milk. So I picked up a (rather overpriced) cauliflower at the grocery store too.

Of course, the recipe only used about half the cauliflower. So what to do with the other half? Roasting is always a safe bet, so I did that, along with a little garam masala, because I figured I had a theme going.

I also had a bunch of leftover root vegetables from a pot roast stew I made last week, and I figured I really should use them up before they started going bad on me. So I roasted up about two pounds of carrots, also with garam masala, and about a pound and a half of baby white-fleshed potatoes. (This time with thyme, because I like to be contrarian.)

I had about three cups of cut-up butternut squash that I had to use also, and I’d found a nifty recipe for that too. (Hence why I had the thyme on hand for the potatoes.) It wasn’t quite Indian, but what the heck, I felt like trying out the recipe and nothing as obvious as a themed dinner was gonna stop me.

Since I was doing all this work in the kitchen, I figured I might as well fry up the 3/4 of a package of bacon I had lying around, so I cut it into lardons and spent some time pushing it around the pan and draining it when there was too much grease at the bottom. (Probably about four times — there was a lot of grease!)

And, finally, some rice. I had one last tupperware of home made vegetable stock that I used instead of water, and I figured that since I was on an Indian kick anyway, I’d try to add some Indian spices and see how it went. Into the pot went a cinnamon stick, some ground cardamom, a few cloves, and about a half-tablespoon of cumin seeds.

The crock pot chicken korma happened on Monday night and got packaged up around midnight, and all the rest I did over about three hours on Tuesday. (Not counting the 45 minutes of making up my chart of what spices needed to go with which dish, what appliances needed to be in action at what time, and so forth. I may be a geek.) I’d also bought a pumpkin pie at my grocery store on Monday, because I’d never had pumpkin pie before and couldn’t find anywhere to buy just a single slice. So I had about 3/4 of that left.

Suffice it to say, there was a lot of food.

Tuesday morning, I put out the call to my friends, begging them to come over and eat dinner with me. I got four RSVPs, and one of them even brought wine, so we had an absolutely lovely time. The chicken korma was a big hit, and most of the vegetables were gone as well. (Mmm… roast vegetables.) The cauliflower mash was surprisingly tasty, definitely something I’d make again. My only sadness about the veggies is that the potatoes were nice and crispy out of the oven, but had gotten soggy by the time we ate them. So sad…

In any case, a good time was had by all, and I’ve got enough korma and rice leftovers to last me the rest of the week, I think. So… yay! Not sure if I’ll do a big cooking job again before Marc gets home, but you never know.

Steamed potatoes and kale (but not bok choy)

Ploughman's lunch, with a cameo by Marc's elbow

Ploughman’s lunch, with a cameo by Marc’s elbow

In the continuing saga of my Rouxbe adventures, it’s time for more steaming practice! Today’s lesson was supposed to be steamed potatoes, steamed kale, and steamed bok choy. Alas, my fridge runs extremely cold and the bok choy froze, making it inedible for cooking. (Or at least, I think so. Does anyone know if leafy green vegetables are okay to use after they’ve frozen? It looked pretty yucky to me, anyway.)

The steamed potatoes were finished with some bacon lardons (that’s “chunks” for the unenlightened — yay fancy cooking terms!), dried Egyptian thyme, olive oil, salt and pepper. The kale was more simple, with just butter, salt, and pepper. Oh, and I put some lemon slices on the bottom of the steamer because I had them lying around and it seemed like the sort of thing that might go nicely. In retrospect, while the kale was still tasty, this was a mistake. I forgot rule #1 of cooking green vegetables: no acid! That might explain a few of the brown bits on the kale when I took them out of the steamer. Oh, well. Live and learn. They were still tasty.

Potatoes took about 19 minutes in boiling-water steam, the kale was about 4 minutes in simmering-water steam.

Because this didn’t seem like enough food to make a meal on its own, I also added some homemade anadama bread and cheddar cheese, and Marc and I had a very tasty ploughman’s lunch. Even the kale, which I’m not generally fond of, was very tasty. All told, not bad for a half-hour in the kitchen!

Let there be steam! (Steamed chicken and broccoli)

Steamed chicken and broccoli

Steamed chicken and broccoli

The latest in my Rouxbe lessons involved steaming. Today in particular was steamed lemon-garlic chicken with thyme and steamed broccoli with soy and sesame oil.

Since the steamer basket I have is actually kind of dangerous to use — it’s the kind that opens up like a flower, but there’s no easy way of removing it from the steaming pot without risk of burn — I decided to buy myself a present of a new steamer insert for my pots. This involved a bit of running around and a mishap at the store where they’d set aside the wrong thing for me (steamer basket =/= double boiler), but it all worked out in the end. Conveniently, the “universal” steamer basket from Lagostina actually fits two of my pots. This means that I could, say, make rice in my big saucepan and steam the meal in a smaller saucepan. Except that I need the same lid for both jobs. So… pasta it is! Pasta doesn’t need a lid! Yay!

Surprisingly, this was a remarkably simple meal. Prep everything in the steamer basket, put over the water, cover, wait for a while, eat. I put the chicken breasts on top of sliced pieces of lemon (a trick I learned from the Rouxbe lesson on steaming) and then did the shorter broccoli after the chicken was done. I lost quite a bit of steam as it was going, but the steamer basket sits very high above the water, so I could put a lot in and not worry about it all boiling off.

I was worried about the timing for this, but in the end it all worked out. I turned on the burner for the pasta water the same time the chicken started steaming. It boiled around the time the chicken was done (remember how I needed the lid for the steamer?) and the pasta was done right around the same time as the broccoli. I was able to do the broccoli prep while the chicken was steaming and the plating while the broccoli was steaming. Yay for timing!

In this end this was a very tasty meal. Marc and I both enjoyed it very much. Definitely a keeper.

Avocado snack and boiling vegetables practice

I’ve been following along with my Rouxbe course pretty solidly for a few weeks now, and most of the exercises I’ve come to recently have been dealing with vegetables and specifically with boiling vegetables. (The next lesson will be steaming, but for now we’re at boiling and simmering.) I’ve learned a few very useful things. Did you know that vegetables are generally broken up into three categories? They are! Green vegetables, white and red vegetables, and orange and yellow vegetables. Boiled green vegetables should be cooked uncovered without an acid; white and red should be covered and have an acid added halfway through; and orange and yellow vegetables can go either way. (They’re the bisexuals of the vegetable world. Racy!)

In any case, I haven’t made a “real” recipe for this adventures in cooking lesson, even though I bought the ingredients for one. My house is full of leftovers and it just doesn’t seem like the time. So instead I present to you one snack and three exercises. Onwards!

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Pan-fried steak, roast vegetables, and tomato sauce

Another long day of cooking, courtesy of my Rouxbe course. I was going to do a long write-up of the stuff I did today (sweating practice using garlic cloves, tomato sauce, roasted brussels sprouts, roasted cauliflower, and pan-fried steak), but I’m tired and don’t really think I have anything deep and meaningful to contribute. It’s all techniques I’ve done before, for the most part, and just a matter of refining and practicing. I only have a few notes:

– As an exercise to demonstrate why sweating ingredients is important and distinct from browning, the course has us sweat a single minced garlic clove on low heat until softened, add a half-cup of water, simmer for 30 seconds, and then pour into a container. Repeat, but instead of sweating, brown the garlic. I will say this: pushing around a single minced clove of garlic on low heat for 15-20 minutes is probably someone’s textbook definition of hell. It might even be mine. So… boring…

– I have a very hard time figuring out when the beef is done properly. I aimed at 6-7 minutes a side, which seems to have lead to about medium-well, but I honestly have no idea how I’d know the done-ness before I cut into it and eat. Any suggestions?

– I still have not achieved “flow.” I’m calmer in the kitchen now, which is good, but things still take a very long time. All the food I mentioned above — which really isn’t all that much, in the end — took about four and a half hours. I don’t mind the long time, as I was home and not doing anything else anyway, but I’m really hoping it starts getting shorter as I gain more experience and know what I can multitask on and what requires singular focus. I’m still looking at my cooking practice the way I would a university class in which I get to eat my homework. And a 4-hour class a week is quite reasonable.

– I’m finding more and more that cooking is very holistic. Whereas I used to be very focused on timing (“It says cook for 5 minutes and it’s been 7! Oh, no!”), the Rouxbe course is helping me identify cues in the cooking process so that I don’t need to focus on the precise time. I’m now focusing more on the look of the food, how it sounds in the pan, what it smells like (admittedly difficult for me with my hyposmia, but I’m trying), etc. It’s very multi-sensory and immersive, and I now understand how people with more experience can get into a zen-like state while cooking.

– Dishes. Oh, my god, the dishes. I’m so glad I clean as I go, because I used a lot of dishes today.

– I was quite tired from my four-and-a-half-hour sojourn into the world of cooking. So what did I do? Made cream biscuits. Yes, in Julie’s brain, the way you relax after a long day of cooking is to do some baking. Sigh.

Roast vegetables and tomato sauce

As I mentioned last time, all the knife practice exercises I’ve been doing this week have left me with quite a lot of vegetables leftovers. Today my boss decided that it’s slow enough in the office that we were entitled to a one-day spring break, so I decided to put some of my newfound cooking skills to use.

Just over two hours in the kitchen resulted in the following:
– one and a half trays of roasted carrots (most of a 2-lb bag)
– half a tray of roasted zucchini (one zucchini’s worth)
– two trays of kale chips (half a bunch of kale, roasted)
– a small pot of tomato sauce (about a 15-oz can’s worth)

Now, this might seem like a lot, and indeed it looked like a lot before I went through the roasting / sauce making process, but by the end, it looked like a whole lot less. The roasted carrots were so good that I kept munching them. A lot. The entire bag of carrots, raw, make me think, “Oh, dear God, who could possibly eat so many carrots?” After roasting, it was more like, “Yeah, I could totally eat all of these right now.” Ditto for the kale chips.

So in the end, I’ve got about two cups of roasted carrots, a tiny amount of roasted zucchini (not as good as the carrots: still very mushy — I’ll have to find a better way of cooking them), and a soup-bowl of kale chips.

The tomato sauce did not turn out as good as the roast vegetables. It’s… okay. But it’s got that very acidic, “Whoa, I’m a TOMATO!” feel to it. I added some sugar, which cut the edge a bit, but not as much as I’d like. It might be because I added an entire can of tomato paste. See, I didn’t want more leftovers, and there was a whole lotta juice that needed to get thickened up, and… Yeah. I may have overdone it. Just a bit. *looks down shamefully*

In any event, I find it okay. Marc doesn’t really like it. I’ll probably spoon some over the pan-fried chicken that I’m making tonight as my next Rouxbe lesson, and then have the rest with some pasta or something.

I’m still amazed at what looked like so much raw vegetables turned into so little cooked vegetables. It’s barely enough for a couple of servings. I can’t imagine how many vegetables I’d need to buy if I wanted to have enough for a whole week! Am I the only one who feels this way?

Minestrone soup

Tonight was another practice night from Rouxbe. Today’s lesson: minestrone soup. Ostensibly, this was more knife skills practice, the last of the knife skills lessons before moving on to other stuff. (Next up: pan frying.)

The short version: Very tasty, but too finicky and long for me to make again. The long version is behind the cut.

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