Baked Mushrooms, Parsnip Puree and Steamed Cabbage
Image by avlxyz
Another lazy dinner, this time with Baked Mushrooms, Parsnip Puree and Steamed Cabbage, and chestnut and parsnip soup.
The parsnip puree was unbelievable smooth! But I think it was a bit on the slimy side for my liking, maybe it was the dollop of butter i used :P
I couldn't get any big portobello mushrooms at Safeway QV! Despite their size, they seem to stock only very basic foods.
The mushrooms were baked like su-lin's, but I used fresh thyme and oregano from the garden and olive oil. Quite good, but i would have preferred more roasting juices to drizzle over my parsnip puree!
Tomato Paella
Image by Pabo76
Yet another awesome home cooked meal made by HyeRyung and inspired by "the Minimalist" (Mark Bittman). Definitely something to try , especially if you can get some farm fresh tomatoes. And as is, the recipe is vegan as well!
Recipe: Paella With Tomatoes
Time: 30 minutes
3 1/2 cups stock or water
1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
Salt and freshly ground black pepper
1/4 cup extra virgin olive oil
1 medium onion, minced
1 tablespoon minced garlic
1 tablespoon tomato paste
Large pinch saffron threads (optional)
2 teaspoons Spanish pimentón (smoked paprika), or other paprika
2 cups Spanish or other short-grain rice
Minced parsley for garnish.
1. Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.
2. Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.
3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.
4. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.
Yield: 4 to 6 servings.
Jacinta runs a trader shop in the village of Nachukui, Kenya
Image by Oxfam International
Jacinta runs one of 5 trader shops in the village of Nachukui. She started her business selling basic food supplies (flour, beans, corn) in 1994. She is a widow, and the main breadwinner for her family.
"Since the drought, I've been giving food to help people. I used to buy a sack of flour at 16,000ksh (US 7) but now it's 23,000ksh (US 6). The price of goods has become more expensive but with Oxfam's help I can buy in bulk. With the money given to me by Oxfam, I will go and buy goods with the profit and can stock the shelves. A few days ago the shelves were bare but now they've been re-stocked. When the goods are finished, I'll go back to the wholesaler.
"With the income from my shop, I can pay for my children's school fees. Now I can buy fish from Kitale and I feel more capable. Before I couldn't do anything as I didn't have the capital," says Jacinta.
Photo: Caroline Berger/Oxfam
Read more
East Africa food crisis: Oxfam's response
it's a cake ... it's a salad ... it's a cake salad!
Image by bunchofpants
So someone else already has dibs on bringing Ring-Around-The-Tuna to the potluck? Don't fret! Thanks to the Southern Living Meats Cookbook (1971), you can one-up everyone else with this "Danish Garden Salad." (Can we really blame the Danes for this?) It's got Brussels sprouts and lima beans, so it'll be a big hit with all the kids!
I'd make this, but I'm far too lazy. Still, someone needs to make it and post photos in the interest of improving the internets. Here's the recipe:
5 10-oz. packages frozen Brussels sprouts
8 envelopes unflavored gelatin
1-1/2 cups cold water
5-1/2 cups hot chicken stock
1 cup bleu cheese
4 cups sour cream
1/4 teaspoon pepper
1 teaspoon basil
1/2 cup cooked sliced carrots
2 cups sliced zucchini
2 cups cooked lima beans
3 cups cooked ham strips
Cook the Brussels sprouts according to package directions, the drain and chill. Soften 6 envelopes gelatin in 1 cup water in a saucepan. Add 3-1/2 cups stock and cooki over low heat, stirring constantly, until gelatin is dissolved. Chill until thickened. Mix the bleu cheese and sour cream until smooth and fold into gelatin. Add seasonings, carrots, zucchini and lima beans. Reserve 15 Whole Brussels sprouts for garnish. Cut remaining Brussels sprouts in half and add to gelatin mixture. Turn into lightly greased 15 x 4-1/2 x 4-inch loaf pan and chill until firm. Soften remaining gelatin in 1/2 cup water in a saucepan. Add remaining stock and cook over low heat, stirring constantly until gelatin is dissolved. Chill until thickened. Arrange hame over congealed mold to cover top completely. Spoon gelatin over ham and chill until firm. Unmold onto chilled serving platter and garnish with reserved Brussels sprouts. May garnish with piped softened cream cheese, slices of hard-cooked egg, sliced truffles or rolled anchovy fillets, if desired.
Seabass with pickled cabbage in broth (酸菜魚) at Royal Palace (香得利), Surrey Quays, London SE16
Image by Kake Pugh
This one (酸菜魚/suān cài yú) is made with seabass — they also have a slightly more expensive version called 酸菜鯽魚 (suān cài jì yú), made with a fish that they told me doesn't have an English name (CantoDict suggests it's crucian carp).
The way you eat this dish is to fish out the fish (heh) and eat it with your rice, and drink some of the broth separately (you probably won't want it all). The broth is made with (I think) chicken stock, and has a nicely sour flavour. I noted a good ginger flavour in it, but no spice to speak of (it's very different from e.g. the version at Red & Hot). They buy in their 酸菜, and recommended I go to Chinatown to buy it if I wanted to make the dish myself (I found some suitable in See Woo on Lisle Street).
Links:
Royal Palace website
Randomness Guide to London
酸菜魚 on my Reading Chinese Menus blog
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