For once in my life, I opened a new food magazine and actually made something out of it right away. I don’t know what came over me – the Ottolenghi cauliflower fritters on the last page of Food & Wine just sounded too good to pass up.
I made them more or less as written – I did leave out the shallots, because I really didn’t feel like chopping shallots, and I substituted ground coriander for the cinnamon, because I know from personal experience that there are very few things I like cinnamon in and cauliflower is not one of them. The recipe was easy to throw together, and really delicious. Leftovers were good, too, although no longer crispy.
I also made the yogurt sauce with lime juice and zest that the recipe called for. It was pleasant, although it gave the dish an overall Caribbean effect that I thought was a little strange. We preferred dipping the fritters (and accompanying lamb kebabs) into the curry mayonnaise that was left over from our starter of steamed artichokes.
Last year (by which I mean 2012, I guess), we had tourtiere for Christmas Eve dinner. I didn’t make it, it was a frozen pie left over from a cooking class we helped with, but it was wonderful and we decided that, although none of us is French Canadian, we would have tourtiere at Christmas from then on. So this year when the holidays came around, I realized that to do a really proper meat pie I needed lard for the pie crust. Fortunately I had some pork fat on hand.
My review of the Big Rock Cafe and Grocery is in this week’s Cascadia Weekly! Here are a few more photos to go along with the article. I really am sorry I haven’t yet ordered the mac and cheese-stuffed jalapeno poppers, but I’ll be sure to put up a picture when I finally do.
We finally made it up to the Green Frog this week to see Charlie Hunter and Scott Amendola play. Ten particularly awesome things from the evening:
1. The way Charlie Hunter does something kick ass and mind blowing on the 7 string guitar (he does lead guitar and bass at the same time), then looks around at the audience grinning like “damn, was that cool or what?”
Happy December! How was your Thanksgiving/Hanukkah weekend? We had one Thanksgiving dinner at home, another with friends, and a fantastically successful breakfast of leftover stuffing pressed into a waffle iron. It was a good holiday.
Last year we discovered how great a pork roast can be instead of a turkey. It goes with all the traditional sides, but cooks relatively quickly and and is very little fuss. I used David Tanis’ porchetta recipe, coating the pork with loads of garlic, fennel and fresh rosemary, and it worked perfectly once again.
I had another go at making Aunt Mary’s creamed spinach, but left out the cream of mushroom soup. It didn’t seem to matter at all, I just had to add some extra salt to the mixture. I also pre-cooked the onions, which I think improves the texture. My father made his famous buttermilk mashed potatoes, because you just have to have mashed potatoes. And we also made a simple salad of raw, thinly-sliced fennel in lemon juice and olive oil, as a foil for all the other gooey, dairy-rich foods. Continue reading
Last weekend I was craving oysters, so we picked up a couple of bags at Taylor Shellfish and invited some friends over. The quandary with oyster nights is what to serve for a main course – you don’t want something too heavy, but it needs to be interesting enough so you don’t just skip it and fill up on nothing but oysters. Not that there’s anything wrong with that. In any case, this time I tried a recipe for salmon chowder from Becky Selengut’s book Good Fish. The base is classic chowder, with celery, onion, potato and cream, but it also adds tomato for color and extra flavor, and the salmon (in this case, a piece of wild sockeye) is cut into small pieces and added just before turning off the stove so it cooks in the residual heat.
It turned out great. I often like the idea of chowder more than the reality, but this was what chowder should be: creamy and flavorful but not gluey, and the salmon was perfectly cooked and not at all fishy. We ate it with some addictive buttermilk rosemary crackers from Offshore Baking in Maine (owned by Neal and Kathy Foley, our hosts from Duckfest, who recently did an Indiegogo campaign to help pay Kathy’s medical bills – the crackers were our perk, and I highly recommend them).
For dessert there were chocolate chip/malted milk ball cookies from the freezer and glasses of good bourbon, making for a perfect winter evening by the fire.
Last weekend we squeezed in another supper club get together. This one was a South Indian theme, so we had a nice spread of curries.
We served all the main dishes family style. There was rice, Goan shrimp curry, Keralan chicken, a pot of mixed vegetable curry with sweet potatoes, and our contribution, a coconut milk curry with cauliflower and fresh spinach. We also brought several chutneys, which were made for our appetizer, bhel puri, but also worked nicely with everything else. Continue reading
That milk-braised pork I made last week for supper club? Here’s what I did with some of the leftovers: a lazy approximation of the roasted cauliflower pasta from one of my favorite cookbooks, Olives and Oranges. I sauteed garlic, anchovies, hot pepper flakes and breadcrumbs in lots of olive oil, then threw in capers, cauliflower florets roasted until sweet and golden, minced parsley and diced-up leftover pork, then added bowtie pasta and let it all simmer for a minute. Daaaaaang.
It was our turn to host supper club, but we hadn’t been sure what our theme would be. Then we heard the news of Marcella Hazan’s passing, and decided to have a dinner composed of her recipes to honor her work. I hope she would have been pleased. Continue reading
I got the Momofuku cookbook for my birthday! To break it in, we had some friends over to dinner and I made a bunch of things out of it: pork belly ssäm, pickled mustard seed sauce with pickled cucumbers (recipe below), sweet corn with miso butter, and steamed buns. Well, the buns were my own favorite bao recipe, but I shaped them based on David Chang’s process, folded over into little pockets before steaming, and it worked great. The sauce was killer. The salty-sweet roasted pork belly wasn’t bad either. There were very few leftovers. Continue reading