May. 1st, 2014

sacredchao: (Default)
Ok, so people have asked me to blog the food I cook. I suspect that it's going to be more repetitive than people think but I like the idea that I have this as a record so that I can go back and take a look for my own reference later. At this point I'm scrolling backwards through Facebook and extracting all my food porn posts with a decent description and embellishing them slightly. Future cooking adventures might be better documented. Don't expect quantities of anything, I don't cook that way. I'll used the tag "foodporn" because I've already used the tag "food" and can't remember what's in there.

Ok, so barley pottage. Thanks to the lovely Steph for documenting the lunchpack I gave her because otherwise there'd be no photo for this entry. As it is, we have this:




This was partly inspired by a soup I made recently. It started with a bunch of spring onions and a small brown onion chopped small with a generous amount of garlic, pepper, cinnamon, paprika, oregano and sage all swooshed around in melted butter until it made smells. Really quite epic smells. This is a fairly typical mix for a lot of things I make – there will be repetition in a few of these posts. The thing with this, as with the soup is that it’s not sizzling, it’s warmed just enough to the butter to melt. Once it’s infused through and thoroughly aromatic with the onions getting translucent, you can throw in some chopped mushrooms – I used Swiss brown here but I also love portobellos in the same place, and then wind the heat up so the butter and onion just start to brown. At that point I poured in some red wine to deglaze (get the not-quite burnt bits off the bottom of the pot) and then toss in sun-dried tomatoes, silverbeet, veggie stock and rather a lot of pearl barley. Sub out olive oil for the butter and you’ll lose a little of the nuttiness but gain a little sharp fruitiness and it’ll be vegan. The stock in this case had inadvertent jalapeno offcuts as part of its contents and so this had a notable bite. It’ll work nicely with or without added chilli.
sacredchao: (Default)
This is really all about the bread. And the photo of omnomnoms.



So some of that is just plonked on a plate. I've done nothing with the bocconcini or the olives. The haloumi is just sliced and fried although anyone who's had it knows that there's no such thing as "just" fried haloumi. The rest of what's on the plate is some small home-grown tomatoes cut in half, some Swiss brown mushrooms, likewise just thrown into a pan with olive oil, black pepper, garlic and basil leaves, some of which were chopped fairly small but mostly torn into big pieces. I wound the heat up and waited until the garlic started to brown at which point it was all done. There's also one of my favourite things which is a red capsicum placed directly onto the gas hob until the skin is charred all over. I need to wind up the exhaust fan for this game or the smoke detector in the kitchen loses its shit completely. Once it's charred, let it sweat in a bag for a little while, After that the skin rubs off really easily if you run it under the tap. It gives the capsicum a wonderful smoky flavour and I love it either by itself, as it was here or as an ingredient in a dish.

The bread though...that was what I was really playing with here. I'd tried making herby bread and it was a bit tentative so I decided to try making it a bit more characterful. Basic bread is four parts flour to three parts water by weight, at least as far as mixing the dough to start with goes, so I put the requisite amount of water in a jug the night before, bruised a generous amount of basil and thyme and shoved it in the jug with a pinch of salt to steep. A day later, it looked like a swamp but smelt amazing. The water and flour was mixed up with another small pinch of salt, more fresh herbs (they were selling a packet of mixed fresh herbs at the supermarket that looked about right. Thyme, rosemary, sage and other things I can't remember) and a teaspoon of yeast and allowed to rise while I got on with shopping and otherwise faffing about. I'd ideally liked to have given this a couple of hours to rise but in the end it still worked out well. I kneaded it, divided it into four balls, put them onto a floured tray, let them rise just a little more and then into an oven at about 190° until they were brown and crusty and made bread smells. Butter for the bread, wine in the decanter. Decadent, slightly over-generous dinner for two.
sacredchao: (Default)
I almost passed this one by but on reflection it was actually good, if rather buttery food. (I do cook without butter sometimes, I promise)




The kipfler potatoes are cut in half lengthways and then sliced at about 5-6mm intervals but not quite all the way through so they remain as a piece. Rubbed butter all over them, covered with salt, rosemary and grana padana and onto a baking tray on a sheet of baking paper. The corn is simple wrapped in alfoil, leaving the husk in place. The whole lot goes into a medium oven for about 40 minutes. When it comes out the husk comes off the corn quite easily. Pepper and more butter because apparently I couldn't stop myself on this evening. The fresh green beans and snow peas were topped and tailed and steamed just to the point of being bright green but still very much crunchy and then quickly stirred through a pan with yet more butter, fresh garlic and a dribble of sesame oil. There wasn't actually a great deal of butter in the pan, once the greens were coated there was nothing left behind and the slightly browned garlic clung to the greens. I really liked this one as a slightly more enthusiastic version of my regular low effort roast tuber and corn dinner.
sacredchao: (Default)
Marinated olives, Montagnard des Vosges, camenbert, Shropshire blue, sourdough. Henney's Dry Cider. Utter indulgence.


sacredchao: (Default)
Sometimes this mood hits me. Like a lot of things I cook, there's a basic mental template and then I dance around it according to how I feel. This is the coconut cream enriched curry template.



So, as usual, spices warmed into oil. In this case it was cardamom, cumin, turmuric, pepper, allspice, cinnamon, fresh coriander, garlic and chilli with an onion sauteed in it, I added a package of frozen spinach, some cauliflower, steamed pumpkin and a mango because they were in the supermarket and shouted at me - that's what inspired me to cook this in the first place. I stirred through a can of coconut cream and let it simmer for a while. Coconut cream has a way of absorbing and transferring flavours into other foods so letting it go for a while is a good thing. I served it over basmati rice and put more uncooked coriander and flaked almonds that I toasted while the rest was simmering on top.
sacredchao: (Default)
No photo for this one although it wasn't the most photogenic thing I've ever made anyway.

Someone made mention of broccoli soup and with the weather just turning cool I sort of seized on it as a cosy idea. That may also explain the frankly ridiculous amount of dairy in this. Vegans should look away now.

This is what started my love of simmering spring onions in butter. Again, not sizzling, just a good sized slice off the long side of a block of butter in the bottom of my enormous Soup Pot of the Apocalypse™, barely melted and greedily absorbing the flavour of whatever you put in it. In this case, that was a good sized bunch of spring onions, garlic, thyme, marjoram, nutmeg and black pepper. Don't be too shy with the nutmeg. I let that go for quite a while. Them I gradually stirred in a litre (yes, I wound up just using the whole litre!) of milk a bit at a time so that it never wound up actually cold in the pot. As that simmered for a bit, a positively cheesy smell started to come up out of it. I mean that in a good way. From there it was just diced Pontiac potatoes and a chopped up head of broccoli simmered for ages and eventually made smooth with a stick blender.

Profile

sacredchao: (Default)
sacredchao

April 2017

S M T W T F S
      1
2345678
9 101112131415
16171819202122
23242526272829
30      

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Powered by Dreamwidth Studios