Surrounded By Scalawags
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Showing posts tagged broccoli
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Food post! Tuesday dinner: Phyllo-dough meat pie and steamed broccoli with lemon custard. I made the meat pie (κρεατόπιτα in Greek, pronounced: “Kre-a-TOE-pee-tah”) with ground lamb, onions, garlic, and bell pepper filling. The steamed broccoli was topped with a recipe from Alton Brown’s I’m Just Here for the Food called “Hollandaise Takes a Holiday”. As a preface to the recipe he writes that he doesn’t make hollandaise sauce anymore because of how easy it is to ruin, he instead makes a lemon custard that (he claims) tastes better, is easier to make, and sticks to food better than any hollandaise he’s every seen. Despite this claim, I was shocked at just how quick it was to make. The recipe called for wisking the mixture for 7 about minutes until it thickens. Since the recipe makes a cup (and I only needed half that) I halved the recipe. I figured I’d have to whisk it for about 3 and-a-half minutes… but to my shock it was done in less than two. It tastes wonderful too. I have always claimed that I’ll stick to making Hollandaise from the packet (largely because it takes longer to make than it takes to cook whatever you’re putting it on) but this is even quicker than using the packet. I think I’ve found a new way!
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Food post! Tuesday dinner: Pan-seared chicken breast, garlic mashed potatoes, and broccoli casserole. The chicken was rubbed with another recipe (called fittingly: “chicken rub”) from I’m Just Here for the Food by Alton Brown. I pounded the chicken flat with a meat tenderizer before adding the rub. The chicken came out a dark mocha color. The broccoli casserole was adapted from a recipe in Vegetarian by Linda Fraser for a broccoli and cauliflower casserole, but since I had no cauliflower, I used just the broccoli. The recipe called for covering the broccoli with a mixture made up of a cup of shredded cheese, a half a cup of plain yogurt, two tablespoons of mustard, salt to taste, and a covering of breadcrumbs. I’m pretty sure we used more than the recommended cup of cheese, but that only makes it better, right?
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Food post! Thursday dinner: Ground sirloin burgers and walnut broccoli with carrots. Recipes from the Paleo Diet by Loren Cordain. The beef was purchased yesterday from the Homegrown Alabama Farmers market and mere hours later converted into burgers. The side dish was simple, but I compicated it slightly by adding a parsnip into the mix (it already called for carrots, so it wasn’t terribly out of place).
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Food post! Sunday dinner: Crab-filled beef with sautéed mushrooms and steamed broccoli. I tenderized the steaks with a mallet and then spread a mix of onions, parsley, crab meat, and black pepper over the top, rolled them up, and then cut them into wheels. The mushrooms were cooked in the pan with olive oil, garlic powder, and a salt-free herb blend that I’d bought on St George Island.
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Food post! Saturday lunch: smoked sausage, broccoli salad, and carrot & parsnip medley. I love parsnips, it’s fun to cook them with carrots because of the way the look when paired. Parsnips were another vegetable eaten by the Romans. It fact, the Romans used the Latin word pastinaca for both carrots and parsnips. The scientific name for parsnip is pastinaca satvia. Both parsnips and carrots are in the parsley family, apiaceae, from the Latin word for parsley, apia.
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Likes
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Tennessee’s new locker room doors *facepalm*
It’s supposed to read “Opportunity is now here”
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I know where I get my obsession with bikes, my Grandfather was a motorcycle policeman in the 50’s....
