ravenously

food.

A red-letter food day

leave a comment »

Dinner:

Larb

Adapted from this recipe

1 onion, chopped

1 package ground turkey

1 1/2 bell peppers, chopped

1 jalapeno, minced

10 mint leaves, chiffonaded

5 basil leaves, chiffonaded

3/4 bunch cilantro, chopped

5 green onions, chopped

1 clove garlic, minced

4 Tbsp fish sauce

Juice and zest of 1 lime

2 Tbsp brown sugar

Romaine lettuce

Fry the onions and ground turkey, chopping with a spatula, until the turkey is cooked through. Add the jalapeno and 1/2 of the bell peppers and cook a little longer. Stir in the herbs and reserved raw bell pepper.  Mix together the garlic, fish sauce, sugar, and lime juice/zest to create a dressing; pour this over the larb and mix well. Serve with romaine lettuce.

I also served this with:

Brown rice mixed with moong dal and cooked in the rice cooker; I chopped tomatoes, stirred them in, and pressed “cook” again to bring them up to temperature; finally stirred in chopped cilantro and green onions.

Earlier in the day, I had gathered mulberries from the tree along the property line in our yard, and black caps (black raspberries) where they were growing wild along the Southwest Commuter bike path–they started down near Parman Dr. and I was scratched by brambles and eaten alive by DEET-resistant mosquitoes trying to gather enough black caps for a pie. It was still a pretty scanty haul, especially considering I mangled a lot of the mulberries trying to take off the little stems, but I stretched them by making an absolutely delicious custard pie, adapting the recipe Mom sent me for persimmon custard pie:

Make 1/2 pie crust recipe (it is an open-faced pie) and blind bake (20 mins at 400 degrees). I screwed up the crust by making it too wet, then further by shoving a pie pan on top for the blind baking that didn’t really fit, so there was a ring of no crust where the top pie pan was too wide, and then a very puffy bottom layer where it didn’t even touch.

Preheat the oven to 350 degrees. Make the custard mixture by whisking together:

1 Tbsp cornstarch

1/4 cup sugar

3/4 cup whipping cream

2 eggs (original recipe calls for 3 large egg yolks)

1 tsp vanilla

Zest of 1 lemon (my addition)

Rinse the fruit and squeeze fresh lemon juice over it. Arrange in an even layer in the blind-baked crust. Pour the custard mixture over and bake for 30-40 minutes or until the custard is set. Let cool for at least 30 mins.

Holy crap, this was probably the best pie of my pie-making career, despite the pie crust screw-up. If black raspberries and mulberries are not an option, it would also be delicious with blackberries and store-bought red raspberries.

Anyway, I also made chocolate chip almond cookies that we brought downstairs to our new neighbors, and this morning I made cottage cheese pancakes (1 container nonfat cottage cheese, 4 eggs, separated, 3/4 cup flour; beat whites to stiff peaks, mix yolks, cheese and flour, fold in the whites, cook the normal pancake way).

Advertisements

Written by orata

June 27, 2010 at 12:58 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: