Jan. 20th, 2013

serinde: (food)
I am again overpressed with squash (not to mention other root vegetables), not having been home much in the last week or two to deal with the accumulation. So there will be some posts in the next few days.

Today's effort is loosely based on a recipe given out by the CSA, which is loosely based on something by Mark Bittman. I was a little dubious, but was in need of something I could take along as a side dish for lunches, so why the hell not.

1. In a saucepan, combine 1/2 c. cranberries, 3/4 c. orange juice, and 1 Tbsp of minced ginger. Simmer until the berries start a-burstin'.
2. Start peeling and eviscerating a squash. The original is for a butternut squash; I had a warty pumpkin, so used that. Be annoyed by the fact that it says "a squash", not "X lbs of squash" or "X cups of squash".
3. The berries have burst. Take the saucepan off the stove & stir in 3 Tbsp of oil and...
4. Realize you used up all the honey on the Xmas cake, so use 1 Tbsp of ginger syrup instead.
5. At this point you are supposed to be done with the squash. HA HA HA have these fucks never tried to peel a raw squash before? Go back to it. There is, by the bye, squash bits all over the kitchen at this juncture.
6. FINALLY. Whip out the food processor and enjoy that once a year when the shreddy wheel is the best thing you own.
7. Dump the shredded squash in a big bowl and add the dressing. Stir up real good.
8. Taste test. At this point it's a little disappointing; tastes like raw squash with some orange juice on it. Suspect that the annoyance in step 2 is to blame, and that we have too much squash to dressing--but even so, the other flavors in the dressing aren't really coming out, not even the ginger, which is pretty surprising. Need more sweet and less acrid.
9. Whomp in a quarter-cup of apricot preserves and maybe 1/3 c. of raisins. Yes, that helped a bit.
10. Hoping that a little sitting and blending will do the rest, bodge it into a glass bowl and put in the fridge for consumption at lunchtime.
11. Start making the creamy turnip soup (see next post).
serinde: (food)
Turnips are a rather fraught topic with me. I wouldn't eat them at all as a kid (except when Mom would sneak them into stew and say "no no, that's a potato"), and then, when I grew up and started having my own Thanksgiving dinners, [livejournal.com profile] audiovile felt that it was not truly T-day unless there was mashed turnip on the table. And thus I was at much labor and headache to make this happen. And only he would ever eat it, and not much of it, at that. Grump.

But, turnips I have, and therefore I must do something with them. Another CSA-provided recipe, thus:

1. Chop 3/4 c. onion, start sauteing gently in 2 tsp. butter.
2. Recipe calls for leeks. I have no leeks. How about a clove of garlic?
3. Peel and chop a turnip of ~1.5 lbs. (Or around 4 cups.) Put it in the pot when the onions have come along nicely, and let them saute for a couple minutes too.
4. Recipe says 6 c. of broth AND 2 c. water. This seems utterly insane for something described as "creamy", particularly since there is still milk to be added at the end. Let us start with 2 c. chicken broth and 1 c. water.
5. Throw in some fresh thyme because, as Hillary said of Everest, "it was there".
6. Let simmer, covered, until turnips are tender.
7. Immersion blend the snot out of it. Yeah, 3 c. liquid was plenty.
8. Stir in 3/4 c. milk, grind in some pepper, and...seriously? There's no salt in the recipe? I don't think so.
9. Let all that simmer for a bit.

Taste test: Not bad. There is a slight sweetness to it that you do not get with potato. I'll leave that on the warm until lunch as well. It's very virtuous, too.

30 min. later: Oops. The fire wasn't completely off. Mmmm, curdled milk!


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