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Archive for October 2009

sunday recipes

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Cooked up a storm today:

Grape pie!

Pie crust out of Joy of Cooking. I bought about 1.5 lbs Concord grapes at the farmer’s market, peeled them (squeezed them out of their skins), cooked the pulp for about 5 minutes, sieved the pulp to strain out the seeds, pureed the skins in the Magic Bullet, mixed skin and pulp, a bit of lemon juice and about 10 large spoonfuls of sugar, a bit of cornstarch mixed with cold water, and poured it into the blind-baked bottom crust of the pie; baked for about an hour at 400 degrees with top crust applied. I had a lot of leftover filling and made an extra 1/2 recipe of pie crust to cook a second pie in the 8″ cast-iron skillet.

Roasted broccoli

this was intended to be according to the Cook’s Illustrated recipe but it came out as charcoal.

Chicken soup

1.5 lbs chicken drumsticks

about 5 ribs celery, chopped

several carrots, chopped (about the same amount as the celery)

1 onion

1 bay leaf

Put everything together and cover with lots of cold water. Heat on high and then turn the heat down to a simmer for an hour or so.

At appropriate times during the cooking time, add wild rice, 2 peeled and diced Yukon gold potatoes, and 1 package crimini mushrooms, sliced. Remove the drumsticks, discard the skin, pull the cooked meat off the bones and add back to the soup. Discard the bones and the bay leaf. Add salt to taste.

Mashed potatoes

Cut up 3 Yukon Gold potatoes, cover with water, simmer till tender (about 25 minutes)–add a couple spoonfuls of creme fraiche, mash.

Sauce

My usual tomato sauce recipe with about 4-5 lbs. of tomatoes (Sungold cherry tomatoes, Roma, regular red, yellow); started with a few slices of applewood-smoked bacon pan-fried with fat used to brown the onion, celery, carrot, and garlic; deglazed with soy sauce and dry sherry; add tomatoes and a squeeze of anchovy paste, simmer. Seasoned with bay leaf and oregano.

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Written by orata

October 12, 2009 at 12:11 am

Posted in recipes

Pasta with roasted vegetables

with one comment

Preheat oven to 450 degrees. Cut up and toss with olive oil, salt, and pepper:

1 medium head cauliflower

1 red bell pepper

1 large sweet onion

1 small Russet potato, peeled

Spread out on a Silpat-lined roasting pan and let roast while you prepare the pasta. Put a couple of Tbsp pine nuts in a cast-iron pan in the oven at the same time and toast them until golden brown, then remove while the vegetables finish roasting.

Pasta:

Cook 1 package TJ’s egg fettucine according to package directions. Drain and toss with:

A drizzle of olive oil

Two generous spoonfuls of creme fraiche

Red pepper flakes

2 cloves fresh minced garlic

Black pepper

Salt

Soy sauce

Zest and juice of one lemon

Once the vegetables are done roasting, toss everything together.

Written by orata

October 10, 2009 at 10:41 pm

Posted in recipes