Sunday, May 29, 2011
Casserole 911
Wednesday, May 25, 2011
Shanghai Vegetable
Tuesday, May 24, 2011
Skinny Southwest Soup
Thursday, May 19, 2011
Slimgolemono
Tuesday, May 17, 2011
Sandwich of the Big Shoulders
Beef and Broccoli
Sunday, April 03, 2011
Borderline
Sunrise Cleaners
Saturday, March 26, 2011
Hiatus
Tuesday, September 14, 2010
Something Hidden
Wet Down
The Nature of Man
Golden Lakes to Ipsut Creek Camp
9-6-2010
Ten miles around and down the South Mowich basin, then four thousand feet up to Mowich Lake and my first food cache, then down Ipsut Pass to the camp. Longest day yet, sixteen miles. When I imagined food caching on the WT, I have to admit I was coming at it from a somewhat spoiled Easterner's perspective. I imagined rosy-cheeked rangers inside heated offices, handing out the buckets we mailed so lovingly weeks before. "Here ye go, mi'lad", they'd say. "Be careful out there!". It turned out to be a bit of a search in the rain around a car campground. I found a side trail on the east side of the lake that led to a patrol cabin that looked like a bomb had gone off in it. In front was a plain metal box. Clumsy chilled fingers explored the edges of the box, lifting. Locked. A sign on the other side of the box. FOOD CACHE. Latches to deter bears. They're stuck and my arms are weak. Lever it with the pole, gently, don't break your trekking pole for god's sake. It clicked, I got my first food drop, and the rain broke. It was a happy time. The food shortage had finally ended. Would the rain?
I climbed around the lake and met my first daytrippers. Mowich has road access, which means it was also the first place I was tempted to get off the mountain. Some car campers offered a ride to Carbon River ranger station. Logistics more than anything else kept me from saying yes; getting from Carbon back to the car at Longmire would be a four hour drive even if I had a car, and I don't know how easy hitching is out here. Besides, "it's going to clear up tomorrow". I'd keep going. I wouldn't be taking the scenic route through Spray Park, though, because it's not going to be that scenic since it's above the five thousand foot cloud deck.
Ipsut Pass, just beyond Mowich Lake, was genuinely impressive. It's as if someone went to Tuck's Ravine on Mt. Washington NH and put trees all over it. The trail just drops down a grand and a half in a couple of miles, then another two thousand in another couple of miles. One older lady hiker I met earlier near Pyramid Creek scoffed at this section. "I don't know why they make that the route then spend all their time making Spray so pretty. If they want people to go through Spray they should just tell them to go through Spray". I'm of a different opinion, as this is the best view I've had in days, since it's entirely under the deck. Ipsut camp should be nice, also, as it's an old car camp abandoned after the 2006 floods. Should have a toilet with a roof. I am living the high life here, people.
The lesson for the day was, "stop fretting". I spend, and I'm pretty sure most people spend, too much of themselves worrying about how they feel about something, how they are supposed to feel, and whether they should feel anything. Feelings are rubbish. It's this doing that matters. Striving, moving. Don't fall! It's the heart of the world. So, I say to the internal worrywart. What about me? I hike. What about you?
Some Wilder Heaven
Only the kind hurts kill
Sunday, September 12, 2010
Earth Made God
The attitude of Seattlites regarding the mountain is unmistakeable. He's feeling grump today,they might say. Look at him showing off. Or when the tip peeks out of the cloud they might say he is feeling shy. In all ways and forms Rainier is a demigod of sorts in this area and like all gods he has a very nice makiroll named after him. Rainier is earth made God. The MT. Rainier roll is delicious, though.
It becomes more and more apparent why this is so as you drive closer. At fifteen miles the mountain makes up much of the sky. I had to concentrate to stay on the road.
Today had been a very lazy day. Three and a half miles to pyramid creek from longmire. I am feeling fairly strong but I underpacked on food for this leg. Not much of a problem as I am carrying Aaron decent amount of food in my belly. Some of the bagels have molded which is another pinch in the larder.
The rangers also very nicely agreed to split up a twenty mile day from sunrise to nickel creek. Now it only sunrise to summerland then summerland to nickel. Hooray.
Well it is time to turn in. The new shires contrail tent is very cozy the sleeping mat is full and the bag is fluffy. The privy is without walls however meaning that precautionary calls of POTTY CHECK will echo throughout the night.
Thursday, September 02, 2010
Seattle
Steve and Jen agreed to take me in and generally cart me around before and after my hike on the 93 mile Wonderland trail. I shall make them musaman tofu and other good things in exchange. They are also showing me Seattle. It's gorgeous. There's the Boeing plant with its possibilities and the air with its magical low humidity and salt tang. There is Rainier ominous and huge though it is seventy miles away. Tomorrow I go there and start walking at its feet. It is one giant huge thing. At this distance you could barely make out katahdin, but then again miss k is one third the size.
Jen reminded me that Seattle is wearing its party dress when visitors are about, however, just like Florida in January. It's not always like this but seems to like acting this way when out of towners drop by. This time of year it puts on its nice things and sidles up to you while putting rufies in your drink. Then when you wake up it's December and Seattle is in a paisley nightgown with a bent cigarette clamped between frosty seadamp lips. "HI THERE SAILOR" she growls cancerously, as you grip sheets in horror and wonder if you can remember what the sun looks like. So it's good to remember that every place can have its good sides and down sides.
The people here are pretty awesome though. I lost track of times when I thought I Steve would get run over as a pedestrian, but traffic stopped as if by magic, or even by traffic law. It is a strange sight for a visitor from the savage south. I feel like I should be carrying a super soaker loaded with sausage gravy so I could hose down vegans with it. HOW YA'LL DOIN'?
Probably won't get a chance to post again for at least a week, either from Sunrise or when I get back to Jen and Steve's, when the walk is done.
EDIT:
I actually met the real Ms Seattle while walking to get mexican food from a place near Saltwater Park. From across the road, a bulbous humanoid in a mumu intoned, "Do ya wanna DO IT?!". I laughed. She started belting out Broadway songs. Belted them out pretty well, actually. Think of a genetic melange of Steve Perry and Ethel Merman. As my host identified, "Ah. Not so much street walker as street crazy person". I wish Sarasota street crazies sang Broadway tunes. It would beat the current habit of swinging around lampposts with their winkies out.
Monday, August 23, 2010
Layered Ratatouille
I've made this dish often enough that I don't remember the exact recipe anymore, and was able to make it for Pacer (GA-ME 2006) and his sister Cari on a break from the Appalachian Trail in Washington, D.C. Wow, that was more than 4 years ago. Whoosh.
Anyway here we go.
2 medium sized eggplants, peeled, sliced into .5" rounds
3 good-size zucchini, ends removed, sliced into long strips.
4 or 6 nice yellow squash, sliced into rounds.
1 green bell pepper, seeded, halved
1 yellow bell pepper, seeded, halved
1 big yellow onion, peeled
8 roma tomatoes, stems cut out.
A handful basil
A handful parsley
6-12 cloves garlic, minced
Tbsp paprika
1 heaping tsp red pepper flakes
Some kosher salt
An awful lot of extra virgin olive oil
Medium sized casserole dish, 2.5 quarts, maybe a bit bigger.
Salt the eggplant rounds on both sides and lay out on a very thick layer of paper towels. Wait 30 minutes, then flip them, and wait another 30 minutes. They should be very limp, very meaty. Rinse any excess salt from the rounds and keep them handy. This is called purging the eggplant and it rids the berry of its nastier flavors. Try and pick boy eggplants and not girl eggplants. Boy eggplants have a round belly button, girls have an oval belly button. The boys have fewer seeds and are thus less bitter.
Get the sauce fixings ready while the hopefully boy eggplant is bring purged. I like to get the sauce components ready in the cuisinart because this is a time sucking recipe, and I don't want to give this recipe more time than it already demands. In your food processor, pulse the onion until very coarsely chopped, then add the bell peppers (seeded, please), pulse until they are coarsely chopped. Reserve in a separate bowl. Put the tomatoes in the food processor, whir until everything is smoothed out, reserve. Finally, whir the basil and the parsley until chopped, reserve.
In your biggest skillet, heat a couple of tablespoons of the extra virgin until shimmering on medium-high heat. Brown the eggplant, turning once. You might need to add more oil between batches, especially with the eggplant, because that stuff sucks up oil like nobody's business. If stuff starts turning black in the bottom of the pan drop the heat to medium. Reserve all those fine browned vegetables, eggplant in one bowl, squishes in another.
Now that you are done with the eggplant and squishes, add some more oil to the pan and throw in the onions and green peppers. Just a bit of salt to help them sweat, but be careful with the salt, as there's enough in the eggplant already. Cook on medium heat until everything is softened. Add the garlic and red pepper flakes, cook about 30 seconds. Add the tomato mixture, stir to loosen all brown bits from the bottom of the pan. If it doesn't look red enough add paprika. Cook this mixture down on medium heat until it is almost dry, like thick oatmeal. Add the chopped basil and parsley, then remove from the heat.
Heat the oven to 300.
In the casserole, put down a third of the tomato mixture, then a third of the eggplant, a third of the squishes. Repeat until all ingredients are used up.
Put in the oven for anywhere between 30 minutes to 1 hour. Watch the casserole carefully to make sure it doesn't scorch on the sides or on the top. Pull from the oven, allow to cool to just warm, then slice into rectangles and serve.
This dish gets much, much better when it is stored for a few days in the fridge. It is also surprisingly good cold, and works well as a pasta topping or savory crepe filling. It's also low-carb, and makes a good subsitiute for potatoes when you are serving roast beast of some form.
Monday, August 02, 2010
Creamy Tomatoes
Even if you aren't cleaning out the pantry, this is some pretty good pasta. It's also surprisingly quick and can be whipped up on a weeknight after work.
3 tbsp butter
1 oz prosciutto (I used the lean parts of some slab bacon and it worked fine.)
1 small onion, minced
1 bay leaf
.5 tsp red pepper flakes
4 cloves garlic, minced
2 tbsp tomato paste (Incredibly I didn't have any tomato paste, but I used some tomato puree I'd reduced until dark)
2 oz sun dried tomatoes (I didn't have these, but normally I use the sun-dried tomatoes from Sam's, which are packed in olive oil).
.25 cup white wine
14 oz canned diced tomatoes, whirred in the food processor until smooth (Hunt's diced tomatoes are very good, Muir Glen is supposed to be good also)
1 pound penne
.5 cup heavy cream
.25 cup fresh basil leaves, chopped (I used the squeeze tube of basil, about 2 tbsp)
Fresh grated Parmesan (I used sheep milk Pecorino as we entertain a lot of lactose-intolerant folk)
Put a big pot of salted water on to boil for the pasta.
Melt your butter in a big saucepan on medium heat. Add the bacon, cook until it's gotten some color. Make sure the butter doesn't turn brown. If it does, turn down the heat. Add the onion, bay leaf, pepper flakes, pinch of salt, cook until onion is soft and a bit brown. Add garlic, cook until aromatic. Crank the heat up to medium-high, add the tomato paste and sun dried tomatoes. Cook, stirring, until darkened. Frying tomato paste like this is something you see a lot of in Creole cooking, it adds a certain long-cooked tomato flavor without the actual long cooking. Add the wine and cook until liquid is evaporated, scraping the bottom for any stubborn paste bits. Add the whirred tomatoes, but reserve, eh, .25 cup for later. Bring to a boil, then turn down the heat to low and simmer, stirring occasionally, until the sauce is quite thick. You know it's thick enough when you pull the spoon across the pan and you can see the pan.
While it's simmering cook the pasta until al dente. Drain and refresh in the colander with some cold water so it doesn't overcook.
Back to the sauce. It's thick now, right? Take out the bay leaf. Add the cream, the .25 cup reserved whirred tomatoes, a splash of white wine, and heat until the cream is warmed through. Try to not let it come to a boil. Add the basil, stir to combine, then add the pasta and toss to coat. Serve with the fresh grated cheese.
Monday, July 26, 2010
Grilled Salmon
Doesn't sound like much, I know, but it's a compliment from someone who generally doesn't roll with the pleasures of the sea.
Grilling fish can be problematic. The borderline OCD Cook's Illustrated recipe advises you to be able to spy your reflection in the grate before trying this. Packaged with advice to clean your coffee grinder for use especially as a spice mill, maybe right after you organize your pans by capacity . . for the day . . before you disappear in a Zoloft haze. Anyway, spit shining your grill isn't necessary, and you can even grill fish in a smoker as filthy as mine. The filthiness is necessary for delicious smoked pork, ask the nearest Southerner. You can grill your salmon in your filthy pork smoker. It's OK.
First and probably most important, you must use salmon filets with the skin on. These will be side cut filets, with the skin on one side and flesh on the other. This can be a problem in the winter, when wild salmon isn't generally available. Farmed salmon, the kind you get in the winter with no skin and lots of blobby fat, have no skin. They have to skin farmed salmon because their skin is a carnival of pathogens thanks to the industrial-grade antibiotics they have to swim around in. So if you have to use farmed salmon it's going to need a little savvy. More on that in a second.
Second, grilled fish needs a marinade but not too long and not too acid. Either will change the structure of the waterlogged proteins and make them more delicate, which you definitely do not want. I haven't wandered far from the soy sauce reserve on this one. Stick the filets in a gallon ziplock and submerge in teriyaki sauce for 30 minutes to 1 hour. Definitely don't take it over an hour. Don't have any teriyaki? Fine. Whisk together 1 cup soy sauce, 1 tbsp rice wine vinegar, 1 tbsp honey, 1 tsp sesame oil, 1 tsp red pepper flakes, and 1 tsp garlic powder, pour over fish, marinade as with teriyaki. That will work fine.
Start your fire as close to the grilling surface as you can get it. This is the third rule. Fish needs hot fire fast, to firm up the outside of the fish before the inside gets a chance to overcook. Spread the coals out, put the grates on, and heat the grate 5-10 minutes.
While that's going on, remove the salmon from the marinade, dry with paper towels, and lay flesh side down. Spray the skin side with nonstick cooking spray. If you are doing this with skinless filets, lay the salmon flat side down on some aluminum foil, and trim the foil around the edge of the filet so that it makes a fake skin. If you use this technique be warned that the fish will probably not be cooked all the way through. More on that in a second.
Using tongs, wipe down the grill with some paper towels soaked in canola or peanut oil. Any oil with a high smoke point will do.
Immediately slap the salmon down on the grill, skin side down. Put the thickest pieces in the middle of the file, and the smaller tail sections around the edges.
Grill 5 minutes, 7 minutes for the aluminum-clad salmon at the outside. Always error on the side of rare for seafood, because it cooks while sitting on the counter after you pull it off the grill. Overcooked fish, however, stays overcooked. I've served medium rare farmed salmon to a lot of people at a lot of events and haven't sickened/killed anyone yet. So go 7 minutes with the aluminum salmon if you're a fraidy cat.
At the end of that time, spray the flesh side with non-stick cooking spray. There will be some flame here. Try to not let the flame ride back into the can and explode. Shrapnel wounds can stifle even the best of dinner parties.
Using tongs and a spatula, flip the filets. If some of the skin sticks don't fret, just pull the filet off the stuck skin, pull the skin off the grill, and flip the now skinless filet. The skin's done its job, but don't throw it out. Keep that bad boy. It's quite good, like fishy grilled bacon, and is a favorite scooby snack of mine. If you're using foil and the filet comes away from the foil, well, you can toss the foil. It won't taste like anything, really, except maybe LSD. Not that I would know what LSD tastes like, mind you.
After flipping, grill for 2 more minutes, until the flesh side gets nice grill marks. Carefully remove with spatula and tongs and place on platter.
Serve with some other healthy things. Salad lettuce is either a crunchy bore or wilts after ninety seconds. For salads made from raw materials that last longer than a fool's whimsy, I like slicing up 2 cukes, 2 tomatoes, and half a red onion, tossing with .25 cup extra virgin, 2 tbsp vinegar, 1 tsp black pepper and 1 tsp kosher salt. Throw in some mint if you have it.
Sunday, July 25, 2010
Szechuan Stroganoff
Tempeh Chili
Roast Broccoli
Sunday, July 11, 2010
Chocolypse Now
Wednesday, July 07, 2010
Tamale Time
>Tamale dough is basically biscuit dough made with masa, lard, and chicken broth instead of flour, shortening, and buttermilk. I had to use masa, shortening, and veggie broth for vegetarian guests
>Tamales are wrapped from the wide end of the husk to the narrow end, with the filling/dough at the wide end. One end is left open to allow the filling to expand, which it will as it is chemically leavened with baking powder.
>Tamales just need about 30 minutes in a pressure cooker
>Since I was feeding lactose-intolerant vegetarians and had one guest with an unknown spice tolerance, the filling was a simple strip of sheep milk manchego and a strip of poblano.
First soak your corn husks. You'll need, eh, about twenty. Depends on how big the husks are and how good you are at making these things. I suck at it, so I used quite a few. Stick the husks in boiling water and weigh them down so they sit in it for an hour or so.
Make up the masa. In a bowl mix 2 cups masa flour, 2 heaping tsp baking powder, 1 tsp salt. Mix in .25 cup shortening into the flour until the mixture resembles coarse crumbs. Use your fingertips if you can. Slowly add 1 cup veggie broth, stirring, until mixture is sort of like mashed potatoes.
Lay out a corn husk. Put down 2 tablespoons of masa dough at the wide end of the husk, sort of to one side. Lay down the cheese strip and the poblano strip into the filling, then sort of roll the masa around the filling with the husk. Fold one of the long sides over the dough/filling, then roll it up the long way. Tie off the bundle with string. There is probably a much better howto video out there somewhere, accessible to folks with better internet.
Repeat this process until you run out of something. I ran out of masa dough first, which is fine, leftover manchego and poblano will certainly not go to waste.
Put down the steamer tray in the pressure cooker and fill the sucker up with tamales, open end facing up. Pour water down the side, avoiding the tamales, until the water level is right up to the bottom of the basket but not touching the tamales. Cover and steam on high pressure for 30 minutes or until the husk can be pulled away from the dough without a huge mess. These tamales are a little gooier than a meat tamale because of the cheese filling.
It's a testament to how forgiving this dish is that you can make it without having made it before, without even having a decent recipe, and still have it come out pretty damn good. As it is, I can't wait to do them again with pork filling and a proper recipe.
Tuesday, July 06, 2010
Steak au Poivre
2 6-8 oz filet mignon, 1.5" thick
1 cup heavy cream
2 big shots cognac
Lots of black peppercorns
Salt
1 tbsp butter
1 tbsp oil
12 oz Haricotes vertes- I'm not sure if I'm spelling this properly, but they're very very skinny green beans. They're really good.
Some more butter
.5 lemon
3 tbsp chopped parsley
12 oz mushrooms. White button are fine here. Rinse them off in the colander.
Good baguette
Salt the filet on both sides with large-grained kosher salt. Let it come to room temperature. Just let it sit for an hour, it's OK. Crush the peppercorns using a mortar and pestle or a frying pan and a brick. You don't want powdered pepper. Just sort of crack them. Press the cracked peppercorns into both sides of each filet. The juices drawn out by the salting should provide enough moisture and protein to stick the peppercorns on.
Put a giant pot with a gallon of water on high heat. Add a quarter cup kosher salt.
Crank the heat to medium high and put the oil and butter in the saucepan. Let the butter melt. When it starts to smell a bit nutty, maybe the foam starts turning a little brown, put the steaks in. Four minutes later, flip using tongs. Four more minutes on the other side. Take the steaks out and put on a dish. Tent loosely with foil. I hope you've got a decent hood system. If not, you can loosely cover the pan while cooking, it cuts down the smoke some.
Put the mushrooms in the pan, put the heat to medium. Cover the pan if things are looking a little too burnt in there; the liquor given off by the mushrooms will prevent burning if they're allowed to condense in there. Cook the mushrooms until tender. Try and time it so the pan is dry when the mushrooms are done. No mushroom water should remain. Remove the mushrooms to the steak plate. Put the pan back on the fire, crank it back up to medium high.
Take a shot of cognac. Take another shot and put it in the pan. Ignite the cognac with a fire device of some kind and swirl the pan until flames subside. Put in your heavy cream, stir until liquid is reduced a bit and very thick. Taste and correct seasoning.
The giant pot should be boiling merrily by this point. Dump in the haricotes and boil for 3 minutes. These little guys cook lightning quick, so be careful. Drain into colander, put back in pot with parsley, 1 tbsp butter, and the juice from the .5 lemon. Toss delicately.
Put the steaks in the sauce, turn to coat.
Plate steaks surrounded with green beans and mushrooms. Serve with baguette and the cooking pan with remaining sauce, for scoopin' and dippin'
Tuesday, June 29, 2010
Eggplant and Meatballs
Eggplant:
Peel 2 medium size male eggplants and slice very thin, about .25 inch. Male eggplants have tiny round navels, females have the big oval ones. Males have less seeds and are less bitter. Use them. Liberally dose both sides of eggplant with kosher salt, put slices on a healthy bed of paper towels. Allow to purge for one hour or until the eggplant slices are all floopsy. Wash off the salt, then squeeze the moisture from the slices. You can use your hands. Just pretend it's one of those stress-relief balls. You can squeeze a couple of slices at a time. Finely slice the squeezed and purged eggplant into long ribbons like fettuccine noodles. Set aside.
Tomato sauce:
Whir a half a green pepper, a medium onion, and 4 oz of mushrooms in the food processor until coarsely chopped. Heat some olive oil in a big pan on medium heat until shimmering, then cook the chopped veggies in the oil until the onion is translucent and the mushrooms have given up much of their moisture. Add 2 tbsp tomato paste and fry the paste until it takes on some color. Add 4 cloves garlic, minced, fry for 30 seconds. Add 1 tsp red pepper flakes. Cut out the stems from 4 good vine ripe tomatoes, throw in food processor, and whir until roughly chopped. Throw in pan, heat until bubbling, then cut heat to low, cover vessel and cook for 30 minutes. Swirl in .25 cup chopped basil at the end of cooking. If it's too tart, which it probably is, adjust with Splenda or sugar.
Meatballs:
Clean out the food processor, and stick in 3 slices sandwich bread, 4 tbsp plain yogurt, 2 tbsp milk, a handful parsley, 4 cloves garlic, 1 oz Pecorino, and 1 egg yolk. Pulse until this is a homogenous mixture. Thow in some more red pepper flake if your are so inclined. Add 1 lb ground beef (meatloaf mix would be better) and 2 ounces of cooked crumbled bacon (you can substitute finely diced ham, diced prosciutto would be perfect). Pulse until combined. Form 12 balls from this mass and refrigerate for 30 minutes. Or not. Chilling them just makes them easier to handle in the pan. My mistake was to chop the cheese instead of grate it, leading to bits of melted cheese stuck to the bottom of the pan. Make sure the cheese is ground into bits to keep this from happening. As it turned out the crusty melty cheese didn't burn enough to ruin the dish. Lucky.
Final Countdown:
Your sauce should be well and truly cooked, so spoon it out to a bowl and set aside. Clean out the saucepan with paper towels until virtually no tomato sauce remains. Medium heat, another tbsp olive oil in the pan until it is shimmering. Add the meatballs and fry until they are brown on more than one surface, 3 minutes on one side and 3 minutes on another works for me. Work carefully, especially if you didn't chill the meatballs beforehand. Remove the meatballs to a plate and reserve. Add the eggplant to the oil and accumulated drippings and fry until the eggplant has absorbed a good deal of the oil. Add the sauce to the eggplant, stir to incorporate. Put the meatballs around the periphery of the eggplant. You want the eggplant to cook, and the meatballs just want to simmer, so make sure the eggplant gets the lion's share of the heat. Dial the heat down to low, cover the vessel, and simmer, eh, about 30 minutes. Maybe less, maybe more. It's done when the eggplant is just a bit gushy and not too firm to the bite. Serve in big bowls. It gets better after a day in the fridge.
Monday, June 28, 2010
Great Balls of Fry
The day before, make up some risotto. I think I blogged risotto before but hey, it's easy, we can do it again. In your food processor, pulse 4 oz crimini mushrooms, .5 of an onion, 1 carrot, 1 rib celery, and 10 basil leaves until everything is coarsely chopped. Melt 3 tbsp butter in your pressure cooker on medium-low heat. Add the chopped veggies to the butter, fry until the mushrooms have quit giving up liquid and are quite dry. Add 2 cloves garlic, minced, fry 30 seconds. Add 2 cups arborio rice, stir, frying, until the rice grains turn sort of translucent at the ends where they absorb the oils. This is a pretty critical part of risotto making. It provides a little oily waterproofing for the rice grains so that they do not absorb too much moisture and get gushy. Good risotto is a blend of creamy sauce and al dente grain, not gush in gush sauce. Once the rice has been pumped with butter in this way, add .5 cup dry white wine or vermouth and 1 tsp salt. Cook, stirring, until the wine is absorbed. Add 4.5 cups chicken stock, stir to combine, then lid the vessel and set on high pressure for 6 minutes. At the end of the 6 minutes, dump the pressure, unlid the vessel, and set to simmer. Add .5 cup more stock while stirring, allow it to get creamier, absorbing more of the liquid, then add 1.5 cups shredded Parmesan, freshly grated. Stir until the cheese is melted and integrated into the sauce. Pecorino romano works here as well but makes it a bit saltier. Don't use the Kraft pregrated stuff unless you like grit; anticaking agents in pregrated Parmesan also prevent it from melting smoothly. Pour off 3 cups of the risotto and put it in the fridge to make the suppli. Serve the rest for dinner. Hey, look at that, two suppers in one.
The thing about suppli is that it almost certainly was invented to use up leftover risotto, which is notorious for degrading in taste and quality when stored. By stuffing small quantities of risotto with soft cheese, breading them, and deep frying, some of the risotto's original creaminess is brought back from the grave, this time with a crispy coating.
Put your 3 cups of leftover risotto into a big bowl and add 3 eggs, beaten, stir to incorporate. In a big plate, put about 2 cups panko bread crumbs. Dice 8 oz of mozzarella into .5" cubes. You'll want to use supermaket block mozzarella, the hard stuff, not the buffalo or fresh mozzarella from the gourmet deli, it's too mushy to work with here. Wet your hands. Grab a heaping tablespoon of the risotto egg mixture in your hands, then kind of push a mozzarella cube into the mass, making sure the risotto mixture completely covers the cheese. Shape into a sphere. Roll the sphere in the panko until it isn't sticky anymore. Put on a baking sheet lined with saran wrap. Repeat this process until you are out of something. You should have a full cookie sheet of ready-to-go suppli. Gently wrap the cookie sheet full of suppli with saran wrap. Don't crush the balls! Slide into the refrigerator for 30 minutes or overnight.
When you're ready to fry, unwrap your balls. If any got crushed, roll it around in your hands until spherical again, making sure no cheese is exposed. If there is it is an awful mess. Heat some oil up to 350, or as close as you can get. 300 seems to be the limit of an electric burner/big pot combination; if you have a purpose built deep fryer you can probably do better. 300 worked for me. Carefully, gently plunk each ball into the oil. Just hold the ball right over the surface of the oil, let go, and get your hand out of the way as fast as you can without knocking shit over. Think "feeding a tiger sardines". Fry the balls until they are deep golden brown all over. Skim them out with your spider. A spider's one of those wide mesh devices you'll see a lot of in Oriental food and gift shops. They're like three bucks, go and get one. Once the balls are crispy and delicious, remove and set the ball on paper towels to drain. Serve with good marinara sauce for spoonin' and dunkin'. Probably be a good idea to serve some Tums too.
Thursday, June 17, 2010
Begun Pora
Heat the oven to 400.
Slice a male eggplant in half, then into .5" semicircular slices. How do you sex an eggplant? A boy eggplant's stem is round instead of oval, and it tends to be longer and skinnier. Male eggplants have less seeds than their girly counterparts, and are hence less bitter. You can make this recipe with two eggplants if one isn't big enough.
Line a couple of baking sheets with foil, lube them up, then put in the eggplant in a single layer. High temp oil please, extra virgin or butter will burn at this temperature. Flip the eggplant in the oil so it has oil on all surfaces. Roast until brown on the bottom.
Chop up 1 big bunch green onions, 6 cloves garlic, and 14 oz of tomatoes (or open a can of tomatoes). Might as well chop up a handful of cilantro while you're at it, about 1 cup chopped.
Melt 3 tbsp butter in a big skillet. Add 1 tbsp dry mustard and 1 tbsp garam masala. You're supposed to use black mustard seed here, but it's not something I often have around, while I always have dry mustard around for vinaigrette, mayonnaise, bechamel . . all sorts of things, really. Fry the spices for 30 seconds. Add onions, garlic, 1 tbsp tumeric, 1 tbsp chili powder, 1 tsp cumin, 1 tsp coriander, and 1 tsp salt. Add a chopped fresh chili if you have one, if not, add 1 tsp red pepper flakes, or more depending on spice tolerance. Fry until the garlic is aromatic. Add the tomatoes and a bucket of sliced mushrooms (white button or crimini, about 8-12oz), toss to coat everything in gravy, then put a lid on it and simmer until mushrooms are soft. If the mushrooms have given off too much liquid, or if the gravy is just too watery, cook it down uncovered until thick.
Make sure you're not burning your eggplant. I always end up burning some of it. If it's done, scrape it into the gravy, add the chopped cilantro, and toss to combine. There's your begun pora.
Make up some raita. Finely chop 1 cucumber, 2 stalks mint, 1 tiny white onion. Combine with 3 heaping tbsp greek yogurt or sour cream and 1 tsp salt.
Serve the eggplant and raita with papadoum (low carb option) or some naan and basmati rice (delicious option).