Archive for October 2011

kale chips

leave a comment »


Toss kale with oil, bake at 300 degrees 20 mins or till crisp. I drizzled mine with soy sauce and sugar, too. They go well with furikake.


Written by orata

October 29, 2011 at 12:22 pm

Posted in Uncategorized

brussels sprouts

leave a comment »

Roasted brussels sprouts:

Preheat the oven to 400 degrees. Cut the sprouts from 1 stalk of brussels sprouts and cut each in half lengthwise. Peel and roughly chop one small yellow onion. Toss with grapeseed oil, salt and pepper. Roast on a Silpat for about 45 minutes, throwing in about a cup of walnuts after about 30 minutes.

While the sprouts are roasting, cook some whole wheat rotini according to package directions. Drain and toss with some of the cooked vegetables/walnuts. Drizzle balsamic vinegar and walnut oil over the top, sprinkle with red pepper flakes, toss together and enjoy.

I also roasted a butternut squash at the same time (it stayed in the oven about 45 mins longer than the sprouts).

Written by orata

October 29, 2011 at 12:20 pm

Posted in recipes

Tagged with , ,

Good thing pork pie is delicious

leave a comment »

…because I have been eating it FOREVER. God. The cupcakes, too, but I’m not complaining about those.

I used the rest of the jellied broth to make soup for me and Rahul (very yummy):
heat up broth, boil orzo in it, add spinach and chopped green onions near the end of the cooking time, beat 1 egg with juice of 1 lemon and add to broth just before serving.

And now I am making the second super-delicious meal out of those gribenes from the other night: cook whole wheat rotini, drain, add back to pan with gribenes and rendered chicken fat and a bunch of peas and a sprinkle of red pepper flakes. Unbelievably good. (Probably would also be good with just caramelized onions, sans chicken skin.)

Written by orata

October 12, 2011 at 7:31 pm

Posted in recipes

Tagged with , , , ,

remarkably acceptable

leave a comment »

Drop Biscuits Made with Oil (from Joy of Cooking)
“remarkably acceptable”

Preheat oven to 475 degrees.

Whisk together:
1 2/3 cups all-purpose flour
1 Tbsp baking powder
1/2 tsp salt

2/3 cup milk
1/3 cup vegetable oil

Mix in, bake about 8 mins.

Written by orata

October 2, 2011 at 9:06 pm

Posted in recipes

Tagged with , ,

Chicken pot pie! Cheese sticks! Melton Mowbray pork pie! Black bottom cupcakes!

leave a comment »

Made another chicken pot pie (1/2 whole wheat flour crust; used whole pie crust recipe and smaller cast iron pan, used extra hanging off the pan to make cheese stars by folding and squashing grated sharp cheddar into it, cutting into strips, and baking on parchment alongside the pot pie). Used chicken legs and poached them whole, then took off the leftover skin to make gribenes with.

Also, a Melton Mowbray pork pie following Tamasin Day-Lewis’s “Tarts with Tops On”
Made hot water crust:
4/5 cup water
3/4 cup lard
4 c. all-purpose flour
1/2 tsp sea salt
1 egg (optional)
beaten egg for glaze

Boil the water and lard, pour into the flour and mix together with the salt and egg. When the dough is still hot but cool enough to work with, press 3/4 of this into 8 or 9-inch springform cake pan.

Chopped up 1 lb. pork shoulder and about 2 slices bacon into 1/2 dice, ground other 1 lb. pork shoulder and 2 slices bacon in the food processor, seasoned with about 2 tsp chopped fresh sage, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves (I didn’t have allspice as the recipe suggested).

Pressed this into the hot water crust, then rolled out remaining 1/4 of the dough and topped the crust and cut a central hole. Baked for 30 mins at 400, then 2+ hrs at 350.

In the meantime, added 2 split pig feet and the pork shoulder bone to a stockpot, along with a huge bunch parsley, bay leaf, 2 halved and unpeeled onions, 2 sticks celery, a cup or so of frozen diced carrots, a spoonful of whole peppercorns. Added a tiny bit of puffball powder but Rahul scooped it back out again. Simmered this for 3 hours to make the jellied stock; after the chicken had been stripped off the bone, I took all the chicken bones and leftover poaching liquid and put them in the stockpot with the pork bones to make it extra-meaty-gelatiny.

After the pie was cooked, took it out and poured the stock into it with a funnel.

6 large leaves romaine, torn
Crumbled feta cheese
Juice of 1 lemon
spoonful whole-grain dijon mustard
Several Tbsp walnut oil
Olive oil to taste
1 clove garlic, diced
Mix all dressing ingredients together; pour over romaine and feta.

And! Black Bottom cupcakes following the Joy of Cooking recipe:
In a medium bowl, beat until smooth:
8 oz. cream cheese, softened
1/3 cup sugar
add 1 large egg, beat till smooth
Stir in 1 cup semisweet chocolate chips (I used chopped baking chocolate… however, it would be best added to the chocolate batter, not the cream cheese!)
Whisk together:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened nonalkalized cocoa
1 tsp baking soda
1/2 tsp salt

1 cup water
1/3 cup vegetable oil
1 Tbsp white vinegar
1 tsp vanilla

Mix together; fill muffin cups w/chocolate batter about half full, then place heaping Tbsp of cream cheese mixture into each. Bake at 350 for 25 mins until toothpick comes out clean.


Basically, put the poached chicken skin and fat bits into a pan set at low heat for about an hour, with thinly sliced onions, until brown and crispy. Will maybe cook with peas.

Written by orata

October 2, 2011 at 9:01 pm