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magidLast night I ended up making dinner for a couple of friends. Amazingly, there were no food constraints, but I did have to think about portability, since I was taking it elsewhere. Based on what I had from the farm share (this week and last), I started a vegetable stew: onions, then collards, already-baked sunshine and buttercup squashes, chickpeas, black pepper, and lots of cumin. Plus some water, to make sure it didn't stick.
I had some brown rice left over from yom tov, and that became rice pudding, using local eggs, the end of the raisins, cinnamon, and some local honey, since I seem to be out of brown sugar completely (oops).
And the tomatillos inspired me to make a salsa. I broiled the tomatillos, light green peppers, a jalapeno, three cloves of garlic in their skins, and a halved red onion, turning them so they'd get a bit charred on all sides. Towards the end, I added some corn I'd cut off the cob and frozen earlier in the season. Unfortunately, it was too late for them to char, though they did heat. Once they were done, I peeled the peppers, garlic, and tomatillos, and chopped them up with the rest of the veggies, then added salt and some lime juice. I bought some scoop corn chips to eat this with.
I had more of the stew than I could bring over, so that formed the basis for Shabbat dinner, with the addition of some TJs vegan sausage. While I was there, I picked up some rolls, and I have tons of grape juice, so the basics were covered. I got home, and realized I had some becoming-very-sad green beans, so I dry-fried them, salting them after with pink salt. I chopped up onions and potatoes, and they're roasting, to finish soonsoonsoon, given how close it is to candlelighting. I picked up some grape tomatoes, and will either use them in a green salad, or some kind of hummus-tomato sandwich (I've been thinking about food to bring to HONKfest, just in case I need something). I have a ton of pickles I could open, and there's a lot of boozy slightly-dehydrated apples left over from making liqueur* if I want an off-beat snack. Plus cheeses, of course. In other words, I have reasonable food around for Shabbat, modulo not hosting (again). I'm hoping I'll be able to host again very soon now.
Shabbat shalom to those who observe, and happy Columbus Day weekend to USians who get the holiday off.
* This week in preserving food: 33 pints of beet pickles (most of them chioggia, unfortunately; I prefer red for pickling), a quart of husk cherry liqueur, about 1.5 liters of apple-cinnamon-vanilla liqueur, and about 3 liters of apple-honey liqueur.
PS. Found at TJ's: peanut flour. No clue what I'm going to do with it yet, though something like peanut flour dumplings in some kind of West African peanut-sweet potato stew might be a first project. Thoughts?
I had some brown rice left over from yom tov, and that became rice pudding, using local eggs, the end of the raisins, cinnamon, and some local honey, since I seem to be out of brown sugar completely (oops).
And the tomatillos inspired me to make a salsa. I broiled the tomatillos, light green peppers, a jalapeno, three cloves of garlic in their skins, and a halved red onion, turning them so they'd get a bit charred on all sides. Towards the end, I added some corn I'd cut off the cob and frozen earlier in the season. Unfortunately, it was too late for them to char, though they did heat. Once they were done, I peeled the peppers, garlic, and tomatillos, and chopped them up with the rest of the veggies, then added salt and some lime juice. I bought some scoop corn chips to eat this with.
I had more of the stew than I could bring over, so that formed the basis for Shabbat dinner, with the addition of some TJs vegan sausage. While I was there, I picked up some rolls, and I have tons of grape juice, so the basics were covered. I got home, and realized I had some becoming-very-sad green beans, so I dry-fried them, salting them after with pink salt. I chopped up onions and potatoes, and they're roasting, to finish soonsoonsoon, given how close it is to candlelighting. I picked up some grape tomatoes, and will either use them in a green salad, or some kind of hummus-tomato sandwich (I've been thinking about food to bring to HONKfest, just in case I need something). I have a ton of pickles I could open, and there's a lot of boozy slightly-dehydrated apples left over from making liqueur* if I want an off-beat snack. Plus cheeses, of course. In other words, I have reasonable food around for Shabbat, modulo not hosting (again). I'm hoping I'll be able to host again very soon now.
Shabbat shalom to those who observe, and happy Columbus Day weekend to USians who get the holiday off.
* This week in preserving food: 33 pints of beet pickles (most of them chioggia, unfortunately; I prefer red for pickling), a quart of husk cherry liqueur, about 1.5 liters of apple-cinnamon-vanilla liqueur, and about 3 liters of apple-honey liqueur.
PS. Found at TJ's: peanut flour. No clue what I'm going to do with it yet, though something like peanut flour dumplings in some kind of West African peanut-sweet potato stew might be a first project. Thoughts?
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Date: 2010-10-12 11:17 am (UTC)Peanut butter mixed with sugar and butter and then dipped in chocolate is the usual recipe for buckeyes; I don't know how the flour would work.
(And I almost never make cookies; they require lots more precision than I'm usually willing to bring to the kitchen...)