It’s cold! And I don’t like it.
I made soup, yesterday! It’s marvellous. Tonight, I had it was bacon instead of toast (and added a splash of cream). I highly recommend it. Anywho, a recipe!
I did a pile of chopping, then a pile of cooking. I’m pretty sure the two can overlap; but not entirely.
I had 1 leek, 1 bulb of fennel, and three red onions chopped into slices; 1 red capsicum diced relatively finely; half of a pumpkin chopped into 1-2″ chunks*; about 8 medium-small potatoes, quartered and a half dozen slices of bacon roughly chopped up.
Bacon goes into a pot first, and is cooked until browned; then the capsicum is added and cooked until it softens up; then the leek/fennel/red onions join in. Once those have cooked down (uh, they 2/3 filled the pot when I added them, and when they were down to about 1/3 I continued onwards..); add the pumpkin and potatoes, and add enough water to just cover the potatoes/pumpkin.
Cook it until the potatoes and pumpkin are cooked; then point a stick blender at it until it’s smoooothish.
*I peeled the first half of the pumpkin with much suffering; and cut the other half into chunks and roasted it in a 200°C oven until the pumpkin was just starting to soften up. It made the skin vastly easier to get off; and probably helped make the soup tastier. Next time, I’d roast all of the pumpkin to avoid the pumpkin peeling.
The weather is being very unseasonal at the moment;Â therefore:Â soup for dinner.Â Made from summer vegetables.
In the beginning,Â take two capsicums, peeled and finely diced and saute with about a half dozen crushed garlic cloves over a medium-low element.Â Once it smells like it’s “getting there”,Â get three spring onions, slice, and add to the pot.
Next, take five tomatoes, and chop coarsely.Â Once you’ve finished chopping, add those to the pot, too. Â Lower the temperature just a little.
Next-next, take a head of broccoli,Â and chop it so there are teeny little florets.Â Big florets are no good in unpureed soup.Â Trust me.
Almost finally, add a can of cannellini beans which have been strained.Â Continue heating until the beans have been warmed through.
Finally, assault the soup with salt and pepper until it is just so;Â then serve with grated parmesan on top (You can grate the parmesan while waiting for the beans to warm through.Â Efficiency at its finest).Â I made a line of parmesan across the middle of bowls.Â It looked extra-swank.Â However, my dig’ camera is missing at this time.Â So you will just have to imagine it.
We had a thing with tofu for dinner tonight! It involved…
1 package of firm tofu, 1 capsicum, 1 red onion, 6 button mushrooms, a small handful of sugar snap peas, most of a bunch of silverbeet, and teriyaki sauce (Equal parts mirin, soy sauce and brown sugar).
The tofu was sliced, wrapped in paper towels, and squished for about 40 minutes. Then diced and marinated in the teriyaki sauce until the rest of the veges were prepped.
The capsicum, onion and mushrooms were sliced thinly; and the sugar snap peas and the silverbeet were chopped a little more chunky.
I heated a wide pan with a coating of peanut oil; and browned off the tofu. Next, the capsicum and onion were added until mostly done. At this point, the remaining teriyaki sauce was added to the pan. Next, add the mushrooms and sugar snap peas; and when those are almost done, add the silverbeet and continue cooking until just wilted.
And that’s it (:
But first, what we had for dinner!
It was just a simple ol’ green Thai fish curry with rice. It was made as follows (serves 2): Put three handfuls of rice into a medium pot. Cover by a finger-joint depth of hot tap water. Put on the stove on high.
Take a wide frypan, and add about a teaspoon of peanut oil. Put on medium-high heat. Once it has warmed up; add a heaped teaspoon of green curry paste. Stir it around to distribute.
Chop up two smallish fillets of fish (Terakihi in our case) into biggish chunks, and add to the curry paste. Once the fish has browned off a little, add a small can of coconut cream; and simmer gently until the rice finishes cooking, adding additional water if required. Pile rice into bowls, and top off with curry.
Mmm. Yummy and delicious!
This was my first time cooking Tuna! And subsequently, I seem to have overcooked it; so instead of a nice rare interior, it was… not.
Anywho, put two tuna steaks, in the hottest pan you can muster; and cook for about a minute on each side.
We had rice and spinach to accompany. Aside from the not-rare-enoughness of the tuna, all was good.
Cyrus and myself have been eating our way through a pot of chili con carne. We used the Alton Brown pressure cooker chili recipe, sorta, as a general guide.
There were two principle differences: We didn’t make it in a pressure cooker; and we didn’t use chipotle peppers or adobo sauce (there are rumors that I may have forgotten to include tomato paste as well, except I don’t think it ended up being a principle difference).
Instead of the pressure cooker; we cooked the chili in my spanky le creuset casserole pot in a 170C oven for about 4 hours.
Instead of chipotles and adobo sauce, which we would have included if we had been able to find any, anwhere; we had two chilli peppers diced finely.
It’s definately something that we’re going to make again in future (:
Roast Duck with Pomegranate Molasses (and rice pilaf).
This was delicious the first time around, when we made it last night; and the leftovers were just as good tonight. Instead of making a rice pilaf, however, we used the rendered duck fat to roast potatoes, kumara and mushrooms that turned out fabulous.
Carrots, potatoes, parsnips, mushrooms and capsicum roasted together.
Potatoes and parsnip go in first; carrots 15 minutes later; mushrooms another five minutes; then capsicum five minutes later. After another ten to fifteen minutes, roast veges are go!
I have been thinking about the sorts of things I might cook over Easter weekend, and rabbit is something that seemed just perfect, in a perverse sort of way (don’t hit me!). I had a poke around some recipe books to see what I could see; and nothing I saw was compelling.
I thought some more. Stroked my chin; and pondered. Then it struck me: I could prepare rabbit loins using a tried and true method that I devised for chicken!
First: Create a marinade using a combination of verjus and honey with salt, and marinate the loins for an hour or so, stirring occasionally. I used two heaped teaspoons of honey and about 1/4 c of verjus making this dish for two people; but by all means vary this as you see fit.
Second: After the loins have finished marinading, heat up a cast iron fry pan. Once the pan is hot, take each of the loins out of the marinade, and place in the pan. Hold on to the rest of the marinade! Brown each of the loins.
Then: Once all of the loins are nice and brown; and the honey is starting to caramelise, add the rest of the marinade back into the pan, and continue to cook until the marinade is all caramelised and the rabbit is coated in a delicious sticky glaze.
That, is all there is to it.
Of course, every dish needs a name. With this dish, however, the name came first. This, will be forever known as….