karohemd: (Chef)

I had picked up a nicely aged fillet steak from the Art of Meat but didn't fancy doing a lot of fancy cooking on the side so I just pan-fried it to medium, took it out, added about two tbsp of bruised green peppercorns, a small cup of double cream, a good pinch of salt (didn't salt the steak, only seasoned with white pepper) and let it reduce a bit. Served with steamed new potatoes and a mixed leaf salad with basil and a few cherry tomatoes (all of the latter from my box) with a simple dressing of EVOO, fresh lemon juice, salt and pepper.
The wine is a nice 2002 St. Emilion.
As I don't have the space for an elaborate place setting, here's just the plate:

karohemd: by LJ user gothindulgence (Naked chef)



Ingredients:
Chard leaves, cut into chunks
a good handful of podded broad beans
potatoes, cut into chunks and parboiled to not quite tender
streaky bacon, cut into bits
onions, sliced finely
garlic, finely chopped
a good olive oil, balsamic vinegar, coarse sea salt, freshly ground white pepper

Method:
Put a large, heavy nonstick frying pan on medium heat and cook out the streaky bacon, add the onions and garlic and fry those for a while. Add the potatoes and fry the lot for about five minutes or until the potatoes are tender. Meanwhile, steam/microwave the broad beans for about three minutes and then add them and any liquor to the pan. Mix thoroughly. Put the chard on top, drizzle with olive oil and balsamic vinegar and season with sea salt and white pepper. Put a lid on and let the chard wilt, about three minutes. Mix again and turn out on a plate. Yum.
Bigger photo )
Many thanks for your answers to my earlier question!
(cross-posted)

Yummy!

11 May 2006 09:29 pm
karohemd: (Chef)
I wanted to make something more interesting and omnivorous with the purple sprouting broccoli from my organic box so I made a blue cheese sauce with ham to go with it:


Ingredients:
1 bunch of PSB
salt, fresh nutmeg
for the sauce:
1 tbsp butter
1 tbsp flour
ca. .25l milk
ca. 80g blue cheese, crumbled
150g cooked ham, cubed

potatoes

Method:
Peel and cut the potatoes into chunks and boil them in slightly salted water.
Make a roux with the butter and flour, take off the heat and incorporate the milk bit by bit. Put back on a medium-low heat and bring to a brief boil while stirring continuously. Reduce the heat to below simmer and add the crumbled blue cheese and ham, season with white pepper and a pinch of freshly grated nutmeg (the blue cheese already has enough salt). Warm through until the cheese has melted. Add more liquid (water or milk) if needed.
Meanwhile, steam the PSB. It should be tender but still have a bite.
Arrange the potatoes and PSB on a plate and serve with the sauce. The flavours of the sauce were subtle enough not to drown out the wonderfulness of the PSB so it worked. Rar.
Bigger photo )
Now the beetroot for the salad are boiling.
Tomorrow's dinner will involve something with the nice and small pointed green cabbage or it'll go bad.

Yum!

11 May 2006 11:54 am
karohemd: by LJ user gothindulgence (Vegbox)
Last night, I made one of my favourite childhood snacks: fresh carrots, roughly grated and sprinkled with sugar. Let sit for a while and eat with a spoon.
I'm munching the last of last week's carrots now. Another bag today.

Vegbox joy

4 May 2006 10:38 pm
karohemd: by LJ user gothindulgence (Vegbox)
This week I have pointy green cabbage (not touched yet), two phallic courgettes, a box of portobello shrooms and the usual carrots, spuds and onions.

I was hungry and didn't have much inspiration for something more complicated so I just made a stirfry with one of the courgettes, three carrots, three mushrooms and an onion, served with mashed potato (odd, I know but I have too many spuds to get rid of). Still nice, though, the courgette was absolutely fab, you could have eaten it raw, it was that tender.

With all the potatoes and the gigantic apples to boot, I think I'm going to make Reiberdatschi with apple sauce on Sunday. Will be a first, too. ;o)
karohemd: (Chef)
My organic box on Thursday contained purple sprouting broccoli but this was the first time I saw some so asked on a couple of communities how to deal with it. The consensus was to treat it just like broccoli and use all the parts, including leaves.
The box also contained portabello mushrooms, three of which were rather big so I thought I could stuff them. Tesco had a buy one get one free deal on Boursin so I picked up one with herb/garlic and one with pepper.
I scooped out the brown gills and cut off the stem to get a little more volume, chopped the stems finely, and mixed them into a mix of herb and pepper boursin, filled the stuffing into the mushrooms, drizzled them with olive oil, packed them in foil and cooked them in a reasonably high oven for about 15 minutes.
I simply steamed the lightly seasoned (salt, pepper, nutmeg) broccoli in the microwave for about six minutes.
And lo, it was gorgeous. Another successful experiment. :o)



Bigger )
(crossposted to [livejournal.com profile] food_porn and [livejournal.com profile] organic_boxers)

Dinner

13 Apr 2006 09:59 pm
karohemd: (Chef)
I had loads of leftover potatoes and parsnips to use up so made this which I shall call
PotatoParsnipChilliMash
One onion sliced, three cloves of garlic chopped, softened in olive oil, add a handful of sliced chestnut mushrooms and soften for two mins, add the cubed potatoes and parsnips and fry the whole lot for 5 mins.
Fill up with a can of tomatoes, season with salt, pepper, herbs the provence and your choice of chilli sauce (I used Busha Browne's Pukka Hot Pepper Sauce - full of scotch bonnets - which I had bought for my birthday chillies), and let bubble for about an hour.
About ten minutes before the end, mash it all up with a potato masher, stir in a good tbsp of sour cream (I also added some chopped purple sprouting broccoli greens from my organic box at that time) and let simmer for 10 mins.
Serve with freshly grated parmesan sprinkled on top.



Bigger )
karohemd: (Chef)
This evening, I had the easiest, quickest and most wonderful stirfry EVAR!
My organic box contained this giant red pepper which was wonderfully juicy and sweet:

It was nice and ripe and as I won't be home over the weekend, I needed to use it right away. I wanted a bit more substance so picked up a sirloin steak which I cut into strips and marinated in soy sauce, chilli oil and white pepper while the rice was boiling.
Making the stirfry itself took not more than 5 minutes: First the beef strips, then the aromatics (sliced onion, garlic and ginger) and just a minute before the end, the sliced pepper. Seasoned slightly with soy sauce and sesame oil, letting the flavours of the meat and veg do the talking. The rice was spot on again!
It looked like this:

Bigger photos )

Dinner

25 Mar 2006 09:31 pm
karohemd: by LJ user gothindulgence (Koch)
I cooked a snake today. Well, not really but it looked like one. ;o)
I bought a fantastic boar sausage at Pete's today (a long, coiled up one) and when I put it in the frying pan, it actually moved and uncoiled. That was a bit disturbing.
Anyway, with cheesy mash, steamed cabbage and fried onions and leeks, it made a lovely dinner:

Bigger )
Apologies for the slightly crap photo, I was in a hurry and didn't find my flashgun in time...

Except for potatoes, onions and carrots, that was that for this week's organic box. Next week's has courgettes and parsnips.

ION, the bastards are stealing an hour from my precious weekend. Summertime change is tonight. :o(

Mmmmm

16 Mar 2006 08:51 pm
karohemd: (Chef)
My organic box today contained a huge bush of spinach, a head of cauliflower (yuk, going to a friend tomorrow), an enormous leek, carrots, potatoes and a sane number of onions. Due to the cauliflower not being used, there won't be much left to do, which is good as I have fewer cooking days this week. The leek and spinach will go into a creamy side dish on Sunday with some of the potatoes as second side and the carrots I'll eat as snack, anyway.

Spinach really shrinks a lot when cooked, I could have used all of it instead of just half...

Anyway, I made a risotto (basic recipe with garlic/onions in olive oil, Carnaroli rice, white wine and veg stock ladle by ladle) with the wilted ripped spinach leaves folded in in the last 20 seconds and it tasted lovely indeed. Slightly underestimated the rice so the two portions are a bit smaller than intended but I've got yoghurt and fresh fruit, too. :o)

No photo because the camera was packed away and I was too hungry to unpack and didn't want to let it get cold, either but imagine a creamy golden-coloured risotto with green streaks and freshly grated parmesan on top.

Yum!

13 Mar 2006 10:00 pm
karohemd: (Chef)
I have to say this organic box business has given a boost to my imagination in the kitchen. Previously, I would through the supermarket and pick something that looked nice and still end up making the same old tried recipes. Now with the box, I'm forced not only to cook more often but also try and do something with ingredients I usually wouldn't use.

Inspired by a recipe I remembered reading somewhere (but was too hungry to try and find), I made a gigantic (well, 30cm, as big as my frying pan) Rösti using potatoes, swedes, carrots and onions, two eggs as glue and some flour to soak up the wetness, seasoned with salt, pepper, nutmeg and rosemary. It tasted very yummy indeed but I should have left it a bit longer before flipping as it broke up, so presentation wasn't very nice (hence no photo). I'm still very happy with it as it was crispy and will include it in my repertoire, changing ingredients to whatever I've got available and maybe use a bit more flour next time and/or make several smaller patties rather than one big one.

I have left: two potatoes, a leek, a chunk of swede (couldn't face grating it all) and several onions. I believe I can find something to do with those tomorrow. :o)
karohemd: (Chef)
Yesterday: (apart from the usual potatoes, carrots and onions) head of very nice broccoli, two leeks and a gigantic swede.
The broccoli, three of the carrots and one of the leeks went into a lovely stirfry last night (with leftovers for lunch today) and using the other bits shouldn't be much of a problem, either but I'm slowly having problems with getting rid of all the onions.
Fruit bag contained a huge amount of plums plus the usual bunch of bananas and five apples.

The garlic I had ordered as a special this week was odd. Really small bulbs (I'm talking the size of a lollipop) which made peeling the cloves (being the size of large capers) really tedious. I think I'll lay off that until later in the year and get organic garlic elsewhere.

The eggs look fab, though. Kaiserschmarrn with plum compote on Sunday. :o)

Next week: spinach (yay!) and cauliflower (yuck!)
karohemd: (Chef)
Boxing Day 2 saw a stir fry made with half of the cabbage and two of the fat carrots. Very simple, just ginger and garlic to start off with, then the cabbage and carrot strips, stir fried until wilted and warmed through, seasoned with dark soy sauce, freshly ground pepper, a few splashes of chilli sauce and finishd off with sesame oil. After failing to cook rice in a satisfactory manner a few times, I steamed it and it came out very nice indeed, yay. Just need to get a proper steamer instead of a sieve over the saucepan. Good contrast to last night which was a bit on the rich side.
The rest will be lunch tomorrow (or dinner, depending on when I get up)

No photo because it wasn't very photogenic.

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