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Deviled Eggs, Pickled Fennel, Kale, Squash w/ Sage Butter

11 Nov

CSA Week Two, a recent trip to City Beer, and a friend visiting from Boston inspired another little dinner party:

Deviled eggs (perhaps the best variant I’ve made: hard boiled eggs, the yolks mashed with quite a bit of olive oil (and no mayo!) and a little mustard, salt, and pepper, sprinkled with smoked paprika, and topped with crispy-fried capers, a crowning touch inspired by this printer & piemaker post).

Salami (Olli Napoli, smoked pork with red wide– fine but not remarkable, I probably wouldn’t buy it again).

Lightly-pickled fennel (two days earlier I boiled a mix of 1 part white vinegar to 2 parts water, with a few tsp of mustard seed, 1 tsp salt, and maybe 1/2 tsp coriander seed, then poured the hot liquid over a jar of sliced fennel and refrigerated it). I wasn’t sure anyone else would like it but we ate the whole pint.

Kale (minced shallots cooked in sesame oil over medium heat for 10 minutes until crisping. In parallel, kale boiled/steamed in about an inch of water for 8 minutes, rinsed in cold water and drained, then added to the skillet with the shallots for a few minutes).

Carrots brushed with olive oil and roasted for about 20 minutes at 400F.

Squash: a butternut squash and an acorn squash, each cut in half and brushed with olive oil and baked at 400F face down for about 40 minutes, until soft. I actually did this two nights before, scooped out the squash, and put it in the fridge, reheating it the night of the dinner. With a little salt and pepper and sage brown butter drizzled over it right before serving (5 Tbsp of butter melted over medium heat with maybe 1/4 cup of chopped fresh sage for 5-10 minutes). Quite good, and easy.

And the meal only took about an hour to make (not counting the prep a few days before).

Beer included Upright Brewing’s Six (a slightly malty rye beer, which I continue to love), La Fin Du Monde (a belgian-style tripel / golden ale), Upright Flora Rustica (from a Portland trip, saison-style but slightly vegetative and strange, in a good way), and La Trappe Dubbel. And Corona, but we won’t talk about that.

Fava Beans, Crabapples, Cod, Romano Beans, Fennel

7 Nov

I had dried fava beans, so for an afternoon snack made ful medames: soak the beans overnight, then boil them in a fresh set of water for about three hours until soft, adding enough water to keep them covered, they boiling it down and mashing them into a paste, with lemon juice, olive oil, fresh garlic, and a bit of salt. Like hummus, but earthier. Served with crumbled feta, fresh parsley, some sliced crabapples, and toasted pita bread. This was good– I’d make it again.

Then, a dinner for two: the final pair of artichokes from the CSA, cod (coated with pepper and salt, seared on both sides in a cast-iron skillet, then coated in a tahini + lemon juice mixture and broiled in the oven), and the romano beans (shallots, fennel, and cardamom seeds sauteed in a little sesame oil for 10+ minutes until translucent, mixed with from-the-CSA romano beans that had been steamed for a few minutes since they were getting tough). Not bad.

Artichoke, Kale, Fried Egg

3 Nov

Continuing to work through my first CSA box (which was kale, three artichokes, an acorn squash, a butternut squash, romano beans, sunchokes, and good eggs):

Kale, Sunchoke, Quinoa, Steak

2 Nov

I just joined a weekly CSA: an excuse to start up a rotating few-friends Tuesday dinner party to use some of it while it’s especially fresh:

Top: a bit of good ribeye steak.

Bottom: a kale, sunchoke, romano bean, onion, and quinoa hash loosely inspired by this online recipe. This turned out quite well– better than usual for messing around in the kitchen. Basically, each ingredient got cooked/boiled separately until just-barely-done, the boiled sunchokes got sliced thin and fried in some butter, then everything else got added to them. Salt and pepper were the only seasonings.

Garbanzos, Spinach, Spices

13 Oct

I just made the bottom dish: “garbanzos, spinach, bread crumbs, spices” from Moro via Smitten Kitchen, and with clarified butter instead of olive oil. It was quite good, though maybe I’d use even more spices next time.

Butternut, white beans, tahini

10 Oct

Basically this Smitten Kitchen recipe, with a few changes based on what the store was out of:

  1. Preheated oven to 425.
  2. Diced a butternut squash into 1″ cubes, tossed with 3 cloves crushed garlic, 2 Tbsp olive oil, and 1/2 tsp of a “Kashmir curry powder” blend I had around. Roasted in the oven for about 25 minutes.
  3. Made a tahini dressing (3 Tbsp tahini, juice of two lemons, 2 Tbsp olive oil, 1 crushed clove garlic, a splash of water).
  4. Let the squash cool about 5 minutes, then tossed with a can of cannellini beans. Drizzled with the tahini dressing, minced parsley, and pepper.

[ edit: It tasted great, but the texture was a bit boring– I think it would have been better with garbanzos as originally intended, or next to some crunchy fresh vegetables ]

I also opened a Firestone Walker Velvet Merlin (formerly Merkin) oatmeal stout with it… which didn’t fit at all (too strong a flavor).

Roasted tomato soup topped with grilled cheese

4 Oct

Basically this recipe, but with chipotle flakes instead of red pepper, with slices of baguette and irish cheddar broiled on top, and with a little fresh basil.

pasta, pesto, cranberry beans, fresh ricotta

28 Aug

Here’s a quick post-bike-ride dinner I assembled in 30 minutes from getting home to sitting down to eat (I say “assembled” because I picked up major premade components from Rainbow on the ride home– go ahead, think less of me).

1. Boiled water (slowly on my sad electric stove) and also heated milk on medium high with a few pinches of salt, stirring frequently to avoid scorching.

2. Shelled some fresh cranberry beans (they caught my eye after a recent conversation and a dinner at Camino).

3. When the milk started to simmer, I added about 1/2 Tbsp white vinegar to separate the curds and whey, reduced the heat, stirred for about 30 seconds, then poured it into a strainer to drain.

4. Tossed the shelled beans into boiling water for about 10 minutes.

5. While the beans boiled, sliced a tomato and drizzled it with olive oil and black pepper, and cracked open a beer (Oskar Blues Mama’s Little Yella Pils).

6. Tossed some store-bought ravioli (porcini mushroom, by the Pasta Shop) into the water with the beans, and cooked them about 5 more minutes.

7. Drained and tossed the pasta and beans with some pesto (from the bulk bin at Rainbow– sure, I could have made my own), and sat down to eat. It turns out, I really like the pasta + fresh beans combination.