Sauerbraten with Braised Cabbage
December 30, 2009
The curious may wish to view my comparison of sauerbraten recipes, which I used extensively to develop a recipe of my own.
Yellow Dal Puree
December 28, 2009
When I attended USC, there was a lunch shop across the street called A Taste of India. The fare was hardly haute cuisine, but it was warming, tasty, and very inexpensive for a budget-challenged college student. It was also my first real exposure to food from that region of the world. At the shop, they served a mellow, but delicious yellow dal mixed with spinach and diced tomato. This recipe attempts to recreate that dish, with a slight change in texture.
Christmas 2009 in Review
December 25, 2009Comments are not yet completely assembled. Standby for future updates.
Conceptually, my idea for this menu was to introduce an international element while also reminding us of the comfort and flavors of holiday fare. I can’t speak much for the cohesiveness or overall "progression" of dishes here. The acidity peaks at the sauerbraten, and I flirt with varying levels or elements or sweetness in every menu item. But, Tyler and I thoroughly enjoyed ourselves!
Appetizer: Yellow Dal Puree
Spiced with fresh ginger, coriander, cumin, turmeric, garam masala, and a hint of cayenne. Served with wilted spinach and fresh chopped tomato.
Christmas Preparations: Part I. Cookies, Cookies, Oh My!
December 22, 2009
So in between Christmas shopping and discussions on the potency of Maui Wowie (the catnip, not the pot, you delinquents), I’ve been busy in the kitchen. Unfortunately, as soon as I finish one project in the kitchen, I have an article to write plus another project. So my pile of things-to-do just increases. To avoid the long delay between articles, I’ve split up Christmas Preparations: Part I into two parts. This segment is purely about cookies. And baking. And goat blood. Okay, maybe not that last one, but you get the point.
Many Chile Red Chili -- In Your Face, Space Coyote!
December 22, 2009Guest article by Tyler
Chili is a dish made from chiles that is wonderful to eat when you are chilly.
Chili is one of those dishes that nobody ever agrees on how to cook, so if you’ve ever cooked chili before you are guaranteed to hate this post and be very angry at me for all the mortal sins against southwestern gastronomy that I surely have committed in your eyes.
The reason nobody agrees how to cook it is because it is a dish of low origins. Originally, chili was a Mexican stew made from whatever meat was available, and heavily spiced with local hot chiles to hide the taste of the often spoiled meat. These days, thanks to the wonders of refrigeration, we no longer have to worry about covering up rancid flavors, but the spiciness of the chile peppers is still something that can be appreciated on its own merits.
Christmas Menu 2009, Hutzelbrot, and Musings on Baking
December 9, 2009For the last several days, I’ve snubbed Christmas menu preparations for earthier delights: shopping, reading, listening, and posting in my less kosher blog Caput Lupinum (closed to the public). But alas, the time for dalliance is at an end. Christmas is just two weeks away, and if I’m going to execute a Devious, Masterful Plan, The Plan must be given form!
Christmas and New Years are perhaps my favorite "food holidays" because there are less stringent expectations concerning what ought to be served. Thanksgiving is a straight-jacket for the creative menu. Iconic dishes, like roast turkey, green bean casserole, mashed potatoes, pumpkin pie, etc, limit how far one can deviate and experiment. Serve something aside from the usual staples and you’re likely to hear uproar. But is there a classic winter menu? Well, for one, nobody can agree on the main; is it ham, beef wellington, a rib roast, or deep fried Jewish latkes? This year in foodie publication, I’ve seen all of the above and more, including lamb, duck, cornish hens, and, yes, roast turkey. The confusion is a blessing, if you ask me. My husband has only one request of the Christmas menu: cookies, and lots of them. We’ll revisit that subject later.
Sesame Pork Tenderloin with an Apricot-Port Sauce
December 6, 2009
In recent weeks, Creative Comestibles has featured the heavier, classic sauces and stocks of French-influenced cuisine. But today I mutinied and embarked in a new—or should I say old?—culinary direction. So-called "modern" sauces are popular, mainly because they are considered lighter, healthier, and less preparation intensive. The apricot-port sauce featured here generally fits these characteristics; the sauce can be assembled in minutes, is devoid of fat, and in appropriate quantities accents (not overrides) the savory with an aspect of sweet. I pair the sauce with marinated pork cooked to juicy perfection and sliced into medallions. Pork pairs very well with apricot and, as a tenderloin, is just as easy to finish as the sauce itself.