Nattering on about Passover food
Apr. 6th, 2012 02:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI finally got the cleaning dealt with, and unpacked the dishes and food I put away last year. I'd checked last year's post to remind myself what I'd put away, and realized it included lemon-lime chutney, which I'm very excited about: I haven't made it before, and it's mellowed for a year, so it should be good. Plus some home-made carrot pickles, rhubarb applesauce, and cranberry chutney, which I'm also looking forward to.
I braved the Butcherie Wednesday night, and it wasn't that mobbed (I assume most people did their shopping earlier), though I did run into a couple of friends I don't often see. The guy who rang my things up complimented me on my choice of cheeses (a round of Brie, a wedge of Parmesan, a block of the Cabot sharp cheddar), and we ended up in a nice food conversation. This year's really-we-don't-need-that! product: kosher for Passover frozen dinner of mac and cheese (no, I didn't check what the mac was made of). I'm sure it's technically fine, but it's just not right, even so. Intriguing product: gluten-free panko-esque bits (which I need to remember to tell one gluten-free friend about, but not bother with the others, since there's egg in it, and egg is still on their allergy list).
I'm not sure why, but the things I'm was most interested in at the Butcherie, other than proteins, were eggplant-based spreads, plus interesting pickles and olives.
I guess it's the mood I'm in this year, but I really wish mustard weren't kitniyot; I keep wanting to put it into things.
Stop&Shop had a sale on kosher turkey, so I have a whole turkey defrosting in my fridge. It should be ready in a couple of days, in time for chol ha'moed. I don't have a big turkey roaster (even a foil one, though that could be acquired), which has got me thinking about cutting it up, as I did at Thanksgiving. Current thoughts about what to do with different parts: bake some with cranberry relish; bake some with mushrooms, sage, matza, onions, and chestnuts (or walnuts); soup with the bits I don't have other interest in; some sauteed or baked with red cabbage and rhubarb applesauce.
The Trader Joe's closest to me ran out of Israeli feta last night, so I don't know whether this year they got it kosher for Passover (though I can guess, with it being sold out). I'm annoyed at myself for not having gone there sooner. On the plus side, they had lots of organic citrus, so I have organic lemons, limes, grapefruit, and clementines. I suspect some of them will become booze after the holiday (especially the clementines); I need to remember I'm essentially out of vodka, so it's time for another case.
I baked two trays of chicken thighs today. Tray A also has garlic, diced eggplant, diced yellow tomato, dried herbs (basil, oregano, thyme), and black pepper. Tray B has onion, minced dried apricot, walnuts, diced sweet potato, bits of spicy green olives, diced lemon, cinnamon, and cayenne. Some of it is for lunches this weekend; some is for today, since I didn't have much around to eat, and I didn't want to default to a chocolate bar because it was convenient, just to have some calories.
Other thoughts for food to be made: green salad with kohlrabi and grapefruit; meatloaf, possibly with roasted veggies; baked Brie; some kind of matza-tomato-cheese dish; sauteed yu toy with the cutest baby shiitakes I've seen in a long time. (Realized at Russo's: I haven't had mushrooms much in a while, probably partly because they never come in the farm share, and I miss them.)
Oh, I'm not sure why, but at Russo's I bought a horseradish root (not sure why because (a) I'm out for both seders, and (b) usually I'd buy the prepared stuff rather than the fresh root). So, if anyone who's read this far has suggestions, how should I use it? In soup? With poultry? a little cooked in a fruit compote for zing?
Still to buy: olive oil, sugar, eggs, possibly raisins, probably more vegetables midweek.
I braved the Butcherie Wednesday night, and it wasn't that mobbed (I assume most people did their shopping earlier), though I did run into a couple of friends I don't often see. The guy who rang my things up complimented me on my choice of cheeses (a round of Brie, a wedge of Parmesan, a block of the Cabot sharp cheddar), and we ended up in a nice food conversation. This year's really-we-don't-need-that! product: kosher for Passover frozen dinner of mac and cheese (no, I didn't check what the mac was made of). I'm sure it's technically fine, but it's just not right, even so. Intriguing product: gluten-free panko-esque bits (which I need to remember to tell one gluten-free friend about, but not bother with the others, since there's egg in it, and egg is still on their allergy list).
I'm not sure why, but the things I'm was most interested in at the Butcherie, other than proteins, were eggplant-based spreads, plus interesting pickles and olives.
I guess it's the mood I'm in this year, but I really wish mustard weren't kitniyot; I keep wanting to put it into things.
Stop&Shop had a sale on kosher turkey, so I have a whole turkey defrosting in my fridge. It should be ready in a couple of days, in time for chol ha'moed. I don't have a big turkey roaster (even a foil one, though that could be acquired), which has got me thinking about cutting it up, as I did at Thanksgiving. Current thoughts about what to do with different parts: bake some with cranberry relish; bake some with mushrooms, sage, matza, onions, and chestnuts (or walnuts); soup with the bits I don't have other interest in; some sauteed or baked with red cabbage and rhubarb applesauce.
The Trader Joe's closest to me ran out of Israeli feta last night, so I don't know whether this year they got it kosher for Passover (though I can guess, with it being sold out). I'm annoyed at myself for not having gone there sooner. On the plus side, they had lots of organic citrus, so I have organic lemons, limes, grapefruit, and clementines. I suspect some of them will become booze after the holiday (especially the clementines); I need to remember I'm essentially out of vodka, so it's time for another case.
I baked two trays of chicken thighs today. Tray A also has garlic, diced eggplant, diced yellow tomato, dried herbs (basil, oregano, thyme), and black pepper. Tray B has onion, minced dried apricot, walnuts, diced sweet potato, bits of spicy green olives, diced lemon, cinnamon, and cayenne. Some of it is for lunches this weekend; some is for today, since I didn't have much around to eat, and I didn't want to default to a chocolate bar because it was convenient, just to have some calories.
Other thoughts for food to be made: green salad with kohlrabi and grapefruit; meatloaf, possibly with roasted veggies; baked Brie; some kind of matza-tomato-cheese dish; sauteed yu toy with the cutest baby shiitakes I've seen in a long time. (Realized at Russo's: I haven't had mushrooms much in a while, probably partly because they never come in the farm share, and I miss them.)
Oh, I'm not sure why, but at Russo's I bought a horseradish root (not sure why because (a) I'm out for both seders, and (b) usually I'd buy the prepared stuff rather than the fresh root). So, if anyone who's read this far has suggestions, how should I use it? In soup? With poultry? a little cooked in a fruit compote for zing?
Still to buy: olive oil, sugar, eggs, possibly raisins, probably more vegetables midweek.