My Food Shelf...Installment #2...

Only a few years later, I'm following up on the "My Food Shelf...Installment #1..." post by adding installment #2.  What do they say?  Better late than never?

I have a confession.  My food shelf has been growing.  And it's not accurate to call it a shelf.  In truth, as I mentioned in the previous installment, it's a food section.  Some recent additions are:

Chicken A La King & The Buffalo Wing, Steven Gilbar
This isn't a cookbook.  If you can't read it, the subtitle is Food Names and the People and Places That Inspired Them.  Organized by the meals of the day (dinner, breakfast, and lunch) then type of dish (appetizers, entrees, beverages, etc.), it's a book of fun little stories that discuss the history of various iconic (and, in my opinion, sometimes random) dishes.  And while it's not technically what I would consider a cookbook, the back section includes recipe cards for selected items discussed within the book.

Some of the entries are more interesting than others (as, I'm sure, are the foods themselves).  But it's pretty easy to find a great little nugget of interest.  For instance, here's the entry for carpaccio:

Comprised of paper-thin slices of raw beef, served with salt, pepper, and olive oil, the dish was created in 1950 by Giuseppe Cipriani, the owner of the famous Harry's Bar in Venice, Italy, and named for the painter Vittore Carpaccio (1455-1526), supposedly because the red of the meat reminded Cipriani of the color often used by the artist.  The dish was inspired by the Contessa Amalia Nani Mocenigo, a frequent patron of the bar, whose doctor had placed her on a diet that forbade cooked meat. 

Bean by Bean; a cookbook, Crescent Dragonwagon
First off, what's up with that name??  Really??  And it sounds like she(?) hangs out with others of similar names.  In the Acknowledgements she thanks "Chou-Chou Yearsley" and calls her(?) a "strang of purls."  But I digress....

The chapters are equally kooky.  "Hummus, Where the Heart Is: Leguminous Starters" and "Beans and Grains: Earthy Soul Mates" as chapter titles don't exactly make me want to dive in, but the content is better than the names indicate.  I'm trying to eat foods to lower my triglycerides (all my other cholesterol numbers are fine), so beans with their high fiber and good protein are definitely on the list. 

I look forward to making some lentil soups and finding some good black eye pea recipes to perfect before next January (yes, I know I have time). :-)

This week's CSA box....a full fridge, indeed

I get a bi-weekly CSA box from Farmhouse Delivery.  In addition to the produce that are in their typical bushes, you have the ability to add on other products from local vendors.  I have asked to always have a chicken added to my order, so every other week, I get a locally raised chicken...just begging to be roasted. 

So, below is a list of what arrived in my CSA box this afternoon (in addition to my chicken).  The fridge is bursting at the seams because the boyfriend and I also each went to the grocery store (I had forgotten this was my week to get the delivery....oops).   Next step?  Organize ourselves to understand what we're going to make for the upcoming week.  Quite an undertaking....at least I know there will be kale chips this week.  Oh....and the latest issue of Edible Austin...hazah!

Spring onions

Oranges (3) and brussel sprouts

Spinach

Lettuce

Kale

Radishes

Rainbow chard

Broccoli

Dressing up Annie's

I like Annie’s Mac and Cheese.  I like that it’s typically somewhat healthier than the competitor’s boxed mac and cheese.  But today, I dressed her up.  Even better than the original. 

I had a bunch of vine-ripened tomatoes left over from something a week or so ago.  I also had a half a large yellow onion, some fresh basil, and some garlic.  I thought, if nothing else, I need to make a sauce, put it away in a jar and figure out something to do with it at some point in the future.  

I started by heating up some olive oil in a large sauce pan.  Once it got nice and shimmery, I put in the half onion that I had roughly diced.  I let that sweat a bit until it was translucent and then added a couple cloves of finely diced garlic.  The beginning of just about anything tasty had begun.

While that was getting all yummy, I took these vine-ripened tomatoes (bigger than cherry tomatoes, but not ovoid like Roma tomatoes) and cut them in 8ths.  I added all of those (probably close to 3-4 cups) including their seeds and juices.  As that was cooking down, I took the fresh basil that I had and I cut it up somewhat fine…sort of a backwoods julienne, if you will. 

I let that simmer on the stove top for a while.  It started smelling pretty good.  I added a bit of kosher salt, some dried oregano, just a touch of dried basil (to support the fresh), and a few dashes of red pepper flakes for some heat. 

Stir.  Simmer.  Stir.  Simmer.

Then I got to thinking, it’s about lunch time.  I’m hungry, but I don’t want to cook an entire thing of pasta (some spinach fettuccine that I’m saving for another dish) just to use this sauce.  And then it hit me – I’ve got some Amy’s!

So, I made the Amy’s pasta per directions. Drained it and added it to the sauce.  Then I added the cheese powder to the sauce as well.  Stir stir stir.  Lastly, I grated just a little bit of this cheddar-like cheese I had left in my fridge over the top. 

Delicioso.

It's a tie - Recipe: 1 Invention: 1

As you likely can tell, much of my cooking is done just by throwing in things that I happen to have around.  There's not a ton of pre-thought on what I'm going to do.  I often look at a recipe and then modify it as I'm inspired.  Tonight, I did that twice with dinner.  One was a success; one was a failure.

Roasted Beets.  ::sigh::  This was the failure.

I don't know why I didn't stick with the recipes I saw online for this one as it was the first time I had ever cooked beets.  I don't really like them (or haven't traditionally, though I am somewhat determined to grow to like them, especially since I'm growing them in my raised bed out back).  But I kept hearing great things about "roasted beets" and how the sugars in the beets make them sweet and tasty through a high temperature bake.

Most of the recipes talk about taking the whole beet, wrapping them in tin foil, and roasting them at a high temperature for 60 to 90 minutes.  After taking my CSA box beets out of the fridge and looking at them again, I thought...maybe I should do this differently.  You know, buck recipe convention.  Someone should have smacked that peeler out of my hand.  Here's what happened.

I cut off the greens (sorry folks, didn't keep them...too wilted) and the little root end.  I held a couple of the root ends to my head and wiggled them around.  I walked up to the boyfriend who was on the couch with the dogs and said, "take me to your leader!"  The boyfriend felt he had to console one of the dogs by saying, "don't worry, she's just kidding."  I'm not sure it was necessary.  He knows I'm an oddball. 

But I digress.

While the recipes included foil, I decided that I would peel the beets (sadly, removing their lovely scarlet color) and quarter them.  (The boyfriend and I decided that they smell like dirt.  More specifically, the smelled like top soil.  We were hoping that the cooking would, well, develop that scent into something more appealing.)  I then put olive oil, salt, and pepper on them and tossed them onto a baking sheet.  I put them in a 425 oven for about 35 minutes.  (I put the timer at 45 minutes to check on them, but they looked pretty pathetic once 35 minutes had passed.)  I took them out.  They had one really caramelized (read: burned) side and the rest of it looked sad.  Once they cooled, I tried one. 

Let's just say, Recipe: 1  Intuition: 0

The night was not yet finished.  Not too long after I had put the beets in the oven, I cut up the rest of a bag of red potatoes into quarters, put some olive oil, salt and Garlic Herb Mrs. Dash (yes, I realize the salt sort of defeated the purpose of Mrs. Dash) and tossed them into another baking sheet.  They went in with probably 35 minutes left on the timer.  I was trying to recreate some amazing roasted red potatoes that I had made earlier in the week.  They came out pretty dern tasty, but should have stayed in a little longer to really crisp up as they had the first time.  I should have probably left them in for 45-50 minutes, but they were just dandy.

The boyfriend wanted to consume some sort of meat for the protein.  The only non-canned meat we had were two pre-cooked chicken, apple, and smoked gouda sausages. That wasn't going to work the same way a regular spicy sausage would, so pasta with tomato sauce was off the table.  I tried to think about what I had that would support the apple flavor in the sausage.  I opened the fridge, and stared. 

I got it.  Grapes.  And...my salted caramel pear butter from Confituras.

I sliced the sausages lengthwise so there was a flat side.  I put a little bit of olive oil in a non..non-stick pan (as in, would brown up and caramelize nicely) and cranked up the heat.  Once the oil was shimmering, I put the sausages in, cut side down.  I let them brown up a bit and then flipped them.  After I got a little color on the other side, I put them aside on a plate and turned down the heat a little bit on the pan.  I then put about a cup of red seedless grapes into the pan. They immediately started getting a little brown, which was fine, but I realized they weren't going to be able to deglaze the pan if none of their juice was getting out. 

So, I grabbed my kitchen shears and started cutting them.  Thank goodness those things were sharp.  We had no flying grapes.  Once they had cooked a little bit, I started scraping the brown sausage bits off the bottom of the pan with my wooden spoon and smooshing the grapes at the same time.  I then added about a tablespoon and a half of the pear butter.  I stirred that around and made sure to get all the brown goodness off the bottom of the pan.  I squeezed a little bit of grapefruit juice into the sauce to brighten things up (and to avoid an over-sweet sauce).  While I was letting that cook down a bit, I put the sausages back in the sauce (to make sure they were heated all the way through and that they melded a little bit with the sauce). 

Because I wasn't 100% sure how successful the sauce would be, I decided to make sure the potatoes, which I knew were good, weren't going to be defiled.  I put the potatoes in a bowl and put that bowl on a large plate.  I then served up one sausage (two split halves) each and spooned the grape/pear butter sauce on top.  It worked.  It was rather tasty.  I'll likely try something like that again.  I think it would have been a really good sauce on a pork chop, or something like that.  If I had had some calvados or apple cider, that might have even been a great deglazing liquid to use prior to putting the halved grapes in the pan. 

Invention/Inspiration: 1 Recipe be damned.  :-)

...pictures to be posted at some point in the near future.

CSA box take...3?

I am a sucker for coupons.  I'm actually fairly sure I am on the verge of having an actual diagnosed problem.  These dern groupon-y things (coupons sent to you via email every day...yes EVERY DAY) really get me.  And lo and behold, there was recently one to start receiving a CSA box (either weekly or bi-weekly) from Johnson's Backyard Garden.  I have been a customer of theirs before, and while the produce is certainly lovely, you don't have the ability to add on any additional produce items (poultry, cheeses, etc.).  And then I remembered...you can with Farmhouse Delivery.  I couldn't refuse.  

So, I signed up to receive a bi-weekly CSA box from Farmhouse Delivery.  In truth, the concept of getting a bushel after bushel full of winter veggies I don't typically enjoy didn't excite me.  However, the ability to add a chicken onto my bi-weekly order was too appealing to pass up.  And, with my recent discovery of kale and how much I like it, I thought that I was bound to like other veggies that had before been on my "no fly" list. 

This first week contained the following:

• a SIX POUND roaster (I'll just roast it like I do chicken every time. Always turns out good)
• cauliflower (on the no fly list)
• beets (on the no fly list)
• chard (I figure it's pretty similar to kale, so it's probably ok)
• spinach
• two of the world's smallest avocados
• cilantro (on the no fly list, but I do like it in pho, so I might have to try to make some of that)
• lettuce
• a large grapefruit
• a cabbage (on the cusp of the no fly...but I like it in soup, so that's where it's probably destined to land)

I think that's it.  Stay tuned to see what I do with all this.