Today in food
Sep. 13th, 2011 09:31 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidBreakfast ended up being an onion and a poblano diced and sauteed with half of the buttercup squash I baked yesterday, with some feta added.
An acquaintance offered me the chance to pick the end of the fruit trees in her yard, so I picked some purple plums (the yellow-fleshed kind) and some pears, then stopped at a farmers market on the way home, picking up some tomatoes and purple cabbage, as well as some broken cocoa nibs and a baguette from When Pigs Fly.
Home again, I macerated the diced plums with sugar and some star anise, with the intent to make the combination into jam (once the star anise pieces were taken out); the pareve pot has been in use long enough that I suspect this won't happen until tomorrow.
I roughly chopped some of the pears to start a quart batch of liqueur, then added a couple of teaspoons of Taza light'ly crushed roasted cocoa nibs (based on a flavor poll on FB; no clue what the appropriate amount of nibs is that won't overwhelm the pears, so this is a totally random quantity). I diced the rest of the pears with some spoonfuls of local honey to start a batch of pear sauce/butter, to which I later added some powdered ginger.
Meanwhile, I chopped the purple cabbage, Napa cabbage, and two remaining hot peppers from the farm share, salting it, then packing it into my sauerkraut container for a batch that should be available in about a week or so. I was foolish and didn't wear gloves or use plastic bags to cover my hands for any of the hot peppers, so they were burning for hours.
I had some people coming for dinner, so I started prepping something other than a one-pot meal for the evening:
An acquaintance offered me the chance to pick the end of the fruit trees in her yard, so I picked some purple plums (the yellow-fleshed kind) and some pears, then stopped at a farmers market on the way home, picking up some tomatoes and purple cabbage, as well as some broken cocoa nibs and a baguette from When Pigs Fly.
Home again, I macerated the diced plums with sugar and some star anise, with the intent to make the combination into jam (once the star anise pieces were taken out); the pareve pot has been in use long enough that I suspect this won't happen until tomorrow.
I roughly chopped some of the pears to start a quart batch of liqueur, then added a couple of teaspoons of Taza light'ly crushed roasted cocoa nibs (based on a flavor poll on FB; no clue what the appropriate amount of nibs is that won't overwhelm the pears, so this is a totally random quantity). I diced the rest of the pears with some spoonfuls of local honey to start a batch of pear sauce/butter, to which I later added some powdered ginger.
Meanwhile, I chopped the purple cabbage, Napa cabbage, and two remaining hot peppers from the farm share, salting it, then packing it into my sauerkraut container for a batch that should be available in about a week or so. I was foolish and didn't wear gloves or use plastic bags to cover my hands for any of the hot peppers, so they were burning for hours.
I had some people coming for dinner, so I started prepping something other than a one-pot meal for the evening:
- I shelled and steamed all the edamame I'd gotten in my farm share (last week and a few weeks ago), adding them to some rice noodles with a sauce of almond butter mixed with sesame-soy sauce.
- I made a green salad with mesclun, diced sweet peppers, and tuna chunks marinated in mustard mixed with home-made strawberry vinegar and roasted, the whole salad then dressed with some olive oil, black pepper, and more of the strawberry vinegar.
- I sliced some of the baguette, toasting some slices in the oven with olive oil, a bit of salt-cured olive, and slice of tomato.
- There were dilly fridge cucumber pickles.
- For dessert, I made a vegan chocolate cake (defaulting to this because I actually had all the ingredients, rather than a gingerbread I'd've had to have gone to the market to be able to make) using some of the gingery pear sauce instead of most of the oil, and more powdered ginger as well, served with more of the pear sauce, now thick enough to be approaching butter. (Ideally, I'd can the batch tonight, but I'm tired enough that I think this, too, will be deferred until tomorrow.)