Food, sabbatical and otherwise
Apr. 14th, 2007 10:39 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidSomeday I might write about something other than food...
I wasn't feeling well yesterday afternoon, so it was a rush in the last hour to get anything made at all. I managed to make two dishes.
First was some chicken, to put into a hot oven and hope it cooked sufficiently in time, given that the pieces were frozen. Underneath I put some of the caramelized leeks'n'onions left from yomtov, then diced the two sweet potatoes from this week's box. Some black pepper, then the frozen chicken thighs. I topped them with the leftover cranberry-citrus compote (not my usual sort for having only citrus guts, no peel). As it turned out, there was just time enough for the chicken to be cooked, barely, but the potatoes were still less than fully soft. Edible, but not ideal. Another fifteen minutes in the oven should work. On the plus side, the tartness and the sweetness did work as I'd hoped.
The other dish was inspired by the package of apple sausages I'd gotten for Pesach and not used. The andouille sausage I'd had an easy time with, being used to spicy sausages. Apple was something else again (and I'll note that there are a bunch more kinds of sausages made by Neshama, including Sefardi kinds I hope the Butcherie will carry). I thought about making them for breakfast, with eggs, with maple syrup, but I hadn't gotten round to it, and a new plan emerged instead, inspired by the idea of sausage stuffing, sort of.
I sauteed an onion with half a dozen crushed garlic cloves, then diced up three apples to add to the mix. I had some white mushrooms that badly needed using, so they were diced as well. I added ground sage, some spoonfuls of the caramelized onions and leeks, and crumbled up a couple of slices of When Pigs Fly six grain and pumpkin seed bread. I peeled the sausages as I added them (I assume the casings are edible, but when they're that visible.... it felt better to peel them), then scattered a bunch of walnut pieces in. A bit of black pepper, and it was done, whatever it was. I can't call it stuffing, since it stuffed nothing, nor was it intended to. Sausage casserole, perhaps? I like it, but it needs more sage, and perhaps some apple juice, to perk it up a bit. And perhaps I'll use something similar next time I make a turkey.
I stopped at Harvest yesterday for a few things, and ended up getting much more than the three items I'd planned. First outing since Pesach and all that.
The first newness of interest was in the freezer case, where I found pints of gelato by Ciao Bella, including blood orange flavor. I checked, and it's hechshered (and pareve), though many other flavors aren't, and the flavor is lovely, though I have no idea how it compares to true Italian gelato (yet.... though I hope to change that someday). Obviously, I didn't resist, partly because of the homemade blood orange sorbet I was privileged to have at the second seder.
As I continued on, I saw that Celestial Seasonings now has tea-flavored ice creams (also kosher), which is intriguing, but not enough to get two pints at once (I'm not a true Bostonian in my frozen dessert consumption). Has anyone tried them?
And to close, I offer the poetry from the bar of Chocolove raspberry chocolate, by Charlotte Bronte:
I wasn't feeling well yesterday afternoon, so it was a rush in the last hour to get anything made at all. I managed to make two dishes.
First was some chicken, to put into a hot oven and hope it cooked sufficiently in time, given that the pieces were frozen. Underneath I put some of the caramelized leeks'n'onions left from yomtov, then diced the two sweet potatoes from this week's box. Some black pepper, then the frozen chicken thighs. I topped them with the leftover cranberry-citrus compote (not my usual sort for having only citrus guts, no peel). As it turned out, there was just time enough for the chicken to be cooked, barely, but the potatoes were still less than fully soft. Edible, but not ideal. Another fifteen minutes in the oven should work. On the plus side, the tartness and the sweetness did work as I'd hoped.
The other dish was inspired by the package of apple sausages I'd gotten for Pesach and not used. The andouille sausage I'd had an easy time with, being used to spicy sausages. Apple was something else again (and I'll note that there are a bunch more kinds of sausages made by Neshama, including Sefardi kinds I hope the Butcherie will carry). I thought about making them for breakfast, with eggs, with maple syrup, but I hadn't gotten round to it, and a new plan emerged instead, inspired by the idea of sausage stuffing, sort of.
I sauteed an onion with half a dozen crushed garlic cloves, then diced up three apples to add to the mix. I had some white mushrooms that badly needed using, so they were diced as well. I added ground sage, some spoonfuls of the caramelized onions and leeks, and crumbled up a couple of slices of When Pigs Fly six grain and pumpkin seed bread. I peeled the sausages as I added them (I assume the casings are edible, but when they're that visible.... it felt better to peel them), then scattered a bunch of walnut pieces in. A bit of black pepper, and it was done, whatever it was. I can't call it stuffing, since it stuffed nothing, nor was it intended to. Sausage casserole, perhaps? I like it, but it needs more sage, and perhaps some apple juice, to perk it up a bit. And perhaps I'll use something similar next time I make a turkey.
I stopped at Harvest yesterday for a few things, and ended up getting much more than the three items I'd planned. First outing since Pesach and all that.
The first newness of interest was in the freezer case, where I found pints of gelato by Ciao Bella, including blood orange flavor. I checked, and it's hechshered (and pareve), though many other flavors aren't, and the flavor is lovely, though I have no idea how it compares to true Italian gelato (yet.... though I hope to change that someday). Obviously, I didn't resist, partly because of the homemade blood orange sorbet I was privileged to have at the second seder.
As I continued on, I saw that Celestial Seasonings now has tea-flavored ice creams (also kosher), which is intriguing, but not enough to get two pints at once (I'm not a true Bostonian in my frozen dessert consumption). Has anyone tried them?
And to close, I offer the poetry from the bar of Chocolove raspberry chocolate, by Charlotte Bronte:
Watching and Wishing
Oh, would I were the golden light
That shines around thee now,
As slumber shades the spotless white
Of that unclouded brow!
It watches through each changeful dream
Thy features' varied play;
It meets thy waking eyes' soft gleam
By dawn - by op'ning day.
Oh, would I were the crimson veil
Above thy couch of snow,
To dye thy cheek so soft, so pale,
With my reflected glow!
Oh, would I were the cord of gold
Whose tassel set with pearls
Just meets the silken cov'ring's fold
And rests upon thy curls.
Dishevell'd in thy rosy sleep,
And shading soft thy dreams;
Across their bright and raven sweep
The golden tassel gleams!
I would be anything for thee,
My love - my radiant love -
A flower, a bird, for sympathy,
A watchful star above.
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Sausage creation:
Date: 2007-04-16 09:13 pm (UTC)4 chicken-turkey sausages w/apple, casing peeled off.
Tabachnik chicken soup (from a box, KP), app. 2-3 c?
sauteed onion, garlic, carrots, celery
matzah farfel - enough to soak up most of the soup.
1/2 large sweet potato, shredded
salt, pepper, cinnamon
Baked in disposable, lined loaf pans, 350, ~1 hr?
Extremely tasty, more like stew or nearly-brothless soup. I let the farfel soak up the soup before adding the meat, and the sweet potato and cinnamon pick up the sweetness in the sausage.
Re: Sausage creation:
Date: 2007-04-16 10:07 pm (UTC)