Weekend Notes Part 1: Food
Nov. 19th, 2007 08:46 amFriday night, I made a sweet potato curry with coconut milk and the addition of tofu browned in mushroom soy sauce, steamed bok choy, and crispy shallots. This was extremely good despite the number of pots it used. Totally worthwhile and I will make it again.
Sunday night, I made a very simple carrot soup for dinner, which we had with grilled cheese sandwiches and sauteed spinach. Carrot soup: cook two onions or leeks, plus a sprig of thyme, in butter until soft. Add a lot of carrots (about two pounds, maybe more), peeled and sliced, and cook everything together for another five minutes or so. Add about six cups of stock. Bring to a boil and simmer for about a half hour, until the carrots are soft. Puree and eat. It was so good! The carrots that the box brings me, I am told, are sweeter and more delicate than the usual commercial U.S. carrot, and maybe this made a difference. I am pleased at how easy this was. I fried a few cumin seeds in oil for a fancyish garnish; one could also swirl in some cream or yogurt (or creme fraiche) and garnish with snipped chives or tarragon or parsley.
P.S. While we're on the subject, a random note from two weeks ago (the goat feast): not peeling the carrots made the carrots have a more interesting, "concentrated" flavor. See above about the variety, however.
Also, G. cooks a mean cheese steak, which is why there is no Saturday entry here.
Sunday night, I made a very simple carrot soup for dinner, which we had with grilled cheese sandwiches and sauteed spinach. Carrot soup: cook two onions or leeks, plus a sprig of thyme, in butter until soft. Add a lot of carrots (about two pounds, maybe more), peeled and sliced, and cook everything together for another five minutes or so. Add about six cups of stock. Bring to a boil and simmer for about a half hour, until the carrots are soft. Puree and eat. It was so good! The carrots that the box brings me, I am told, are sweeter and more delicate than the usual commercial U.S. carrot, and maybe this made a difference. I am pleased at how easy this was. I fried a few cumin seeds in oil for a fancyish garnish; one could also swirl in some cream or yogurt (or creme fraiche) and garnish with snipped chives or tarragon or parsley.
P.S. While we're on the subject, a random note from two weeks ago (the goat feast): not peeling the carrots made the carrots have a more interesting, "concentrated" flavor. See above about the variety, however.
Also, G. cooks a mean cheese steak, which is why there is no Saturday entry here.