Archive for May 2012

Beet greens with sausage and caramelized onions

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Slice up an onion, add 1/2 chopped laap cheung (Chinese dried sausage), caramelize with a pat of butter, pinch of sugar, and a sprinkle of baking soda over medium-low heat for ~1 hr. Add chopped beet stems from 1 bunch of beets partway through the process. Add a small handful of raisins and pine nuts after the onions are soft; cook for a minute, deglaze with a splash of white wine, then add the washed and chopped beet greens and cook, stirring, until tender. I seasoned it with salt, pepper, and red pepper flakes as well. Umami explosion.

The first day, I ate it just like this; for the leftovers, I heated in a small cast-iron skillet and broke two eggs on top to cook till the whites were set and the yolks were runny.

If you don’t have beet greens, this would be equally fabulous with chard, of course.


Written by orata

May 24, 2012 at 2:27 pm

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for lunch: soba with beets, broccoli, furikake

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Peeled and chopped a beet I had baked wrapped in tinfoil with a bit of water until tender. Cooked soba and threw a head of broccoli in the water as well. Mixed up a dressing of soy sauce, sesame oil, and agave syrup, drained and mixed the soba and veggies in with it, and sprinkled the whole thing with furikake. Super delicious but there wasn’t enough of it and I ended up eating a bunch of shrimp chips, too.

Also, the other day I crushed my leftover nonfat gingersnaps in the food processor and used it to make crusts for cheesecake cupcakes.

Written by orata

May 23, 2012 at 6:44 pm

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Chia seed pudding, roasted artichokes

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Went to our first farmer’s market of the year Saturday the 12th–a week too late for morels, sadly (though we found an enormous one last weekend and ate it sauteed in butter) but I got some lovely asparagus, fresh spinach (which I wasted by disappointingly gratinating it in an unfortunately runny smoked gouda cheese sauce), and black popcorn.

I made roasted artichokes last night:
Cut off the top 1/3 of each artichoke. Cut off and save the stem.
Lay out a big square of foil. Stick sliced cloves of garlic between the leaves of the artichoke, along with slices of Meyer lemon peel. Sprinkle with salt and pepper. Drizzle with olive oil and squeeze lemon over the top. Place the stem in the bundle and wrap up the whole thing in foil.
Roast at 425 degrees for 1 hour 15 mins.

And today I made chocolate chia seed pudding with whipped coconut cream:
Place a can of coconut milk in the fridge (mine has been there for a week or two, not sure of the minimum wait time) to aid the solids in separating out.
Open the can and spoon out the top, solid coconut cream part into a bowl. Add about a tablespoonful of powdered sugar, a half teaspoon or so of vanilla extract, and beat with a hand mixer like whipped cream (starting slow).

Pour the remaining liquid into a bowl. Stir in 3 Tbsp of chia seeds (this would have been better with 4), 2 Tbsp of cocoa powder, 3 Tbsp of agave syrup, 1 tsp of vanilla, and let sit for at least 20 minutes to thicken.

Top with the whipped coconut cream.

Written by orata

May 14, 2012 at 12:01 am

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