Tuesday, October 02, 2007

Fall and Its Associated Starches Are Here.















Not too much going on due to work and band practice. But a few high points.















Eggplant and Green Beans with fish sauce, soy, mint and sesame.
















Steamed Pac Choi and Steamed Jasmine Rice















Chocolate and Peach Clafouti















Rye Flour Cut Pasta, Roasted Sweet Potatoes, Arugula, Sauteed Shallots, Brown Butter, Olive Oil, Pecorino Romano















Rye Flour Pasta Ravioli with Zucchini-Shallot filling, Cranberry Beans, Roasted Japanese Turnip Chips, Raw Japanese Turnips, Warm Walnut-Oregano Mayonnaise, Oregano.















Apple Cider Soufflé















Roasted Broccoli and Onion Salad with Broccoli Leaf-Walnut-Sherry Vinegar Pesto, Ricotta, Polenta.















Roasted Poblano stuffed with Polenta, Cranberry Beans, Roasted Tomato and Onion. Poached egg, Ricotta. Arugula with Thyme Honey-Tomato Seed Dressing.















Pizza/Foccacia thing. Clockwise from top left: Broccoli, Garlic, Broccoli-Leaf Pesto; Capers, Cured Olives, Oregano, Ricotta; Zucchini, Green Shiso, Ricotta; Tomato, Arugula, Ricotta. Salt, Black Pepper, Olive OIl and Pecorino Romano over all. Crust almost there - recipe soon.















Arugula-Oregano Green Risotto; Japanese Turnip with Spanish Paprika; Sweet and Sour Fried Japanese eggplant.















Bagels. Sesame and Salt. After an earlier half-assed attempt, I took another stab at it with some prompting from a post on Smitten Kitchen. I made some Bialys as well. I have to say, the bagels are pretty great. And I'm not just saying that because of how long they took to make.
Anyway, time to make dinner.

3 Comments:

Blogger cathy said...

Uhh... you were busy and managed to make all that?? Bravo. I like the way you slice eggplants. Where do you get your Japanese turnip and green shiso?

2:41 PM  
Blogger masticator said...

Thank you. I like my eggplants to break down a little bit more, and with Japanese eggplants and other thin-skinned kinds I find they reduce more effectively if cut lengthwise instead of widthwise - maybe because the aren't trying to shrink against the stress of a ring of skin, just a strip? I don't know.
Japanese turnips are from my favorite Yuno's farm, which is at the Union Square Greenmarket Monday and Friday. The Green Shiso is from my own struggling Green Shiso plant, but Yuno's usually has it too. Sunrise Mart has it too, but it's not local and it was more expensive the last time I checked.

10:18 AM  
Blogger Matthew Mace Barbee said...

My brother Nick told me about your food blog and he was right on both accounts: the photos are sexy and the food looks scrumptious. I stole some ideas from you and last week made eggplant with fish sauce, soy sauce, sesame and mint, though I also added some spiciness in the form of a few peppers and a little bit of lime juice. I also tried the idea of sweet taters with pasta. I'd never made pasta before and the resulting noodles--wheat and whtie flour and some chard for color and nutrients--were closer to square dumplings.

Since I'm out in the dull-lands of NW Ohio, I've little access to the groovy veggies you get in New York. On Saturday at our tiny farmers market I did make out and get some homemade, unpasteurized cider and some huckleberries. I'm thinking of making my wife's favorite invention of mine, a dish I haven't made in years. Pork chops with a spicy berry sauce. Cook the huckleberries down and add a little wine, maybe some of the cider, and some garlic and paprika or chile powder. In the past I've served them with mashed potatoes livened up with orange, garlic and ginger. I don't know if that makes sense or is 'good' but it tastes good.

Come to think of it, I think Nick, a true lover of all things porcine, could get into my berry-chops as well.

2:50 PM  

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