Food post! Friday dinner: Seared Ribeye, prosciutto wrapped asperagus, and garlic mashed potatoes. I used a recipe from I’m Just Here for the Food by Alton Brown (called “Beef Rub”) for the seasoning on the ribeyes. The rub was surprisingly spicy, especially considering that the recipe called for powdered sugar as one of the ingredients. I like spicy, though, so this wasn’t a problem. The prosciutto wrapped asperagus was a recipe from Everyday Tapas by Terry Jeavons. This recipe actually called for serrano ham, but prosciutto worked great. The only disappointment were the garlic mashed potatoes. I added diced red pepper and Italian parsley, but I used elephant garlic (The really big, almost onion-sized, garlic) and flavor-wise elephant garlic just isn’t as intense as regular garlic. I’ll know next time.
Food post! Tuesday dinner: Duck with sausage and ham-flavored rice (Arroz de pato de Braga) and asparagus with egg. The duck recipe (from Portuguese Cooking by Hilaire Walden) called for a 4 to 5 pound duck that has been quartered. I instead used 4 pounds of shredded duck meat (from the legs and thighs). The rice was boiled in chicken stock before being combined in a casserole dish with onion, garlic, sausage, bacon, and the duck. It was a very hearty dish, and the flavor of the duck itself was very distinctive, even mixed in with all the pig products. The asparagus recipe (from Vegetarian by Linda Fraser) called for boiling the asparagus and serving it topped with parmesan cheese, pepper, and an egg fried over-easy. I instead steamed the asparagus, and topped it with parmesan cheese, pepper, and a poached egg. Fun dish, but the duck/pig/rice casserole took a little longer to bring together than I thought it would.
Food post! Friday lunch: Baked Chicken with potatoes and onions (Frango à moda do alentejana) and pastry wrapped asparagus. Yet again the main dish was from Portuguese Cooking by Hilaire Walden and the side dish was from Vegetarian by Linda Fraser. This is the third night in a row that this particular combination has occurred and I must state that it is completely unintentional (I promise, I own more than two cookbooks!) The baked chicken casserole called for sprig of fresh rosemary, but I had to settle for using dried rosemary instead. The asparagus was fun to make. Despite being from a vegetarian cookbook, the recipe called for butter, but I used olive oil instead (more authentically Greek). The sauce for the asparagus was made from butter, white wine, chives, parsley, and scallions. But I must confess, this photograph is not reflective of the truth; I actually dirtied a plate just for this picture. The truth is: I ate dinner last night at Wilhagen’s (Thursday Trivia!) But I remembered how unattractive it looked the last time that I took a picture of food in tupperware, so I “staged” this photo, then transferred the contents of the plate into a tupperware container to take for lunch today. Full disclosure!
Food post! Friday dinner: Italian omelet with vegetables (frittata di patate e zucchini) and prosciutto wrapped asparagus (asperagi al prosciutto). Recipes from Cuisines of the World: Italy by Miranda Alberti. The fritatta (an Italian omelet that is not folded) called for zucchini, but I used eggplant instead. There was also parsley, potatoes, onions, and garlic inside. I cooked it in a small cast iron skillet and it turned out great, it flipped perfectly and everything. I cut the whole thing in half; ate one half last night, ate the other half for breakfast this morning. The prosciutto wrapped asparagus is something that I’ve done before, but this was a different recipe that called for parmesan cheese on top and blanching the asparagus first. I like crunchy asparagus, so I skipped that step. Turned out fantastico. yeah, that’s the extent of my Italian. For a high school Latin teacher I’m embarassed how little Italian I know.
Food post! Saturday dinner: Chicken phyllo pie and steamed asparagus with tarragon hollandaise. The former recipe was from The Greek Cookbook by Sophia Skoura and the latter was from Vegetarian by Linday Fraser. The chicken phyllo pie, called “κοτóπιττα” in Greek (pronounced “ko-TOE-pee-tah”), was easy. The filling was made with chicken, onion, nutmeg, milk, parsley, and a couple eggs. The asparagus was topped with a hollandaise sauce made with melted butter, lemon juice, two egg yolks, sea salt, and dried tarragon. The recipe called for fresh tarragon, but that’s hard to find ‘round Tuscaloosa! I may have to start growing my own. Target had a sale on asparagus, and I bought a lot of it. I’m almost out, but asparagus is one of those veggies I just don’t get tired of, so no worries.
Food post! Wednesday dinner: Almond-coated asparagus (Esparagos fritos) with sausage and tomato soup (Sopa de salsicha). Recipes from Portuguese Cooking by Hilaire Walden. This meal was notable for couple of reasons, first I finally used up the last of that asparagus that I had. Secondly the batter for the asparagus (made with flour, eggs, cream, salt, and ground almonds) allowed me to use up the last of my all-purpose flour. A while back I bought a bag of gluten-free baking flour, and I’ve been wanting to go in that direction, but I also had a bit of the old all-purpose flour to use, and I felt bad about just throwing that out. So I’ve been slowing using that up (I don’t really bake cakes and such, so it’s taken a while). It is finally done, so from here on; it’s gluten-free for me. This dish is apparently served with mayonnaise as it’s traditional sauce. I made a tarragon mayonnaise, as I couldn’t justify serving it with a scoop of Hellman’s Mayo from the jar (and I don’t keep mayo in the jar around anyway). The soup called for bacon, smoked sausage, and black saugage (which I did not have) so I instead doubled the amount of bacon. The rest of the soup was onions, garlic, chicken stock, and lots of fresh tomatoes. Very hearty soup.
Thursday dinner: Shrimp skewers, asparagus, and Brussels sprouts. I steamed the Brussels sprouts, roasted the asperagus, and baked the shrimp on a skewer. Not a terribly complicated meal. Simple is often better.
Food post! Wednesday dinner: Pork shoulder roast, carrots with dill, and steamed asparagus. Amy brought over the veggies and I cooked the pork.
Food post! Thursday dinner: Eggs benedict and asparagus. Instead of an English muffin, I used two hash brown patties as the foundation. The hash browns were made with a grated potato, half a grated eggplant, and half a grated yellow onion. The Hollandaise sauce was made with egg yolks, olive oil, lemon juice, ground white pepper, ground mustard powder, and turmeric. I finished it all with a dash of chili powder.
Food post! Sunday dinner: Kofta with steamed asparagus. I made the kofta with grass-fed ground beef, an egg, curry powder, garlic powder, ground white pepper, tarragon, and dried oregano.
Food post! Monday dinner: Sushi! I made three rolls; from top to bottom they are: a salmon-avocado roll (hosomaki style), a veggie roll with asparagus, avocado, and pickled daikon (uramaki style), and an asparagus-salmon-avocado roll topped with sliced strawberries.