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pecuniumCG has started to take in a CSA box. So far it's been sort of dull, mostly winter vegetables, and not many. Some boring oranges, and avacados she doesn't care for. A butterut squash, etc.
This week included some chard, and a fair bit of young bok choy. She wondered what we could do with that and my mind started down some flights of fancy. Most people don't care for chard much, but I've had it, or collards, as filling in rolled roasts (very good when served cold in a picnic; sometime I must discuss the art of the picnic; a good place to start is The Wind in the Willows which has a splendid one, right there in in chapter one. It's enough to make one which it was spring, and one could just say, "Oh bother," and dash off to the river and spend the day messing about in boats), but I digress.
So we trotted to the market and bought some flank steak, a onion, some beers (an Anderson Valley Belgian style, "Brother David's Triple" and a bottle from Belgium, Lousberg).
Back home. I was going to make a variation on carbonnade. Set an onion to caramelise, and wilt some chard (sliced off the ribs, and then into thin strips) with a bit of chicken broth in the microwave. Roll a bit of flanken around the wilted kale and some minced onion. Brown that in some bacon fat (the bacon I added to the onion in the saucier). Add the Triple, and some russet potato (I wanted the russet to break down and add body to the beer/broth). Some new potatos, and another onion, cut large.
In a bit, add some carrots, and a tomato. Just before it was done (about an hour on a low fire) put some bok choy in to wilt, toss in the caramelised onions and open the Louberg to drink with it.
This week included some chard, and a fair bit of young bok choy. She wondered what we could do with that and my mind started down some flights of fancy. Most people don't care for chard much, but I've had it, or collards, as filling in rolled roasts (very good when served cold in a picnic; sometime I must discuss the art of the picnic; a good place to start is The Wind in the Willows which has a splendid one, right there in in chapter one. It's enough to make one which it was spring, and one could just say, "Oh bother," and dash off to the river and spend the day messing about in boats), but I digress.
So we trotted to the market and bought some flank steak, a onion, some beers (an Anderson Valley Belgian style, "Brother David's Triple" and a bottle from Belgium, Lousberg).
Back home. I was going to make a variation on carbonnade. Set an onion to caramelise, and wilt some chard (sliced off the ribs, and then into thin strips) with a bit of chicken broth in the microwave. Roll a bit of flanken around the wilted kale and some minced onion. Brown that in some bacon fat (the bacon I added to the onion in the saucier). Add the Triple, and some russet potato (I wanted the russet to break down and add body to the beer/broth). Some new potatos, and another onion, cut large.
In a bit, add some carrots, and a tomato. Just before it was done (about an hour on a low fire) put some bok choy in to wilt, toss in the caramelised onions and open the Louberg to drink with it.
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no subject
Date: 2010-01-28 08:10 am (UTC)no subject
Date: 2010-01-28 03:08 pm (UTC)You know how to find a Guaca mole, right? You use Avacado's Number.
no subject
Date: 2010-01-28 04:49 pm (UTC)If I had ever taken chemistry, I'd probably groan even louder.
I made an awesome salsa using avocados, cilantro, cayenne pepper, leeks, and fresh lemon pulp, blended together.
no subject
Date: 2010-01-28 04:50 pm (UTC)no subject
Date: 2010-01-28 08:14 pm (UTC)(My high school physics teacher had past Mole Day projects hanging on his walls.)
no subject
Date: 2010-01-28 08:28 pm (UTC)