Everything from Buffalo were losers this weekend - the Bills, the Sabres, my wings.
We haven't even gotten to Knick season and I'm sick of losing; maybe I can thank the Mets for that. At least the New York City doesn't really have a signature food I can screw up - maybe a knish? pizza? I've definitely screwed up pizza before...
Coffee French ToastPositive - Working on finishing up the crappy cinnamon raisin bread from the day-old section from Stop n Shop. I added some of that syrup you use to make Coffee Milk. I like coffee milk, but I can't seem to bring myself to just drink a glass of milk; so I've been trying to find an alternative use.
Negative - The french toast was fine, but not really coffee flavored.
Grilled Tomato, Arugula and Scallion Salad
Positive - After reading the chapter in 'The Man Who Ate Everything' I was feeling anti-raw salad, so I grilled this tomato and some scallions, sauteed some arugula and ate lunch.
Negative - Every week I buy two 'heirloom' tomatoes from S&SO - but they don't label the varieties; so I have no clue what the hell I'm buying. This was a yellow variety that had almost a fishy quality raw - so if anyone knows what it was let me know.
Buffalo Wings (pickle-brine)/Sake-Brined Chicken Tenders
Thyme Buttercup Squash Puree, Roasted Green Beans
Positive - I pretty much hated this.
Negative - Wings were not crispy and the crust on the chicken fingers was tough. The wings looked browned, but weren't crispy and the chicken fingers looked like they were never going to brown.
Not sure what the point of deep frying is when it's going to turn out soggy. It's my own fault, I have a tendency to use too deep a pot to deep fry in - at least I think thats the problem. When I use a shallow pan I don't have a problem with crispness; but I think it will be less messy if I use a deeper pan. All that deeper pan does is trap that moisture in; and I think that the skin browned on the chicken because of some of the sugar in the pickle juice I brined them in (but there wasn't a lot of sugar in that brine - it was from pickled jalepenos).
Whatever - this was crap; just like the Sabres game we watched while eating them.
Churros
Positive - After the wing debacle, I had to fry something else to at least feel ok about myself. These things were light.
Negative - They may have been a bit too egg-y; I think one egg instead of two in the choux paste would have made the texture better too. They were too puffy; churros normally have a tighter crumb than these.
Onion, Cheddar, Salad Turnip Green Omelet
Positive - The CSA gives us japanese salad turnips all the time. They really don't taste like anything - but I really am into the greens. During 2009 I wrote down everything I ate (OCD?) into a spreadsheet; that way I could track everything I cooked. I added notes occasionally and I think the most positive note for the entire year were for a sauteed turnip green omelet, served with braised turnips. I mean, how were turnip greens the best thing I made all year?; but apparently it was. I remember when I ate it too. I was in a rush trying to get out the door to band practice one Sunday morning.
Negative - This was pretty good; not much to complain about.
Fresh Ricotta
Positive - A couple years ago I started making ricotta and paneer at home all the time. I really slowed down, but I feel like a fool spending way too much money on fresh ricotta and mozzerella. For the first time in a while I made ricotta; and it was ok.
Negative - This was supposed to be mozzarella; but I broke up the curds way too finely, so I was having no luck kneading this into mozzarella. I really suck at the mozzarella part anyway.
Negative - This was supposed to be mozzarella; but I broke up the curds way too finely, so I was having no luck kneading this into mozzarella. I really suck at the mozzarella part anyway.
Fennel, Kale, Bacon Pizza
Tomatoes, Ricotta on Kolsch Crust
Positive - I got this damn thing off the peel. It tasted OK; the crust had a decent crumb.
Negative - Jumped the gun on another ingredient. Fennel showed up at the market, so I bought it. It tasted weird, not enough anise flavor. I even tried to use it two ways; braising some in pernot and a fennel stock made from stalks and fronds, and then topping the pizza thing with some shavings.
I went back to adding a little honey to the dough to encourage a little more browning. I didn't add that much, but it still seemed to brown faster than the toppings did. I probably could have run it under the broiler to finish it.
The crust could have had more sourdough tasts.
The crust could have had more sourdough tasts.
Also - the whole thing could have use less toppings; flavors got a little muddled; and made it really hard to slide off the peel.
Eggplant and Cauliflower Curry
Farro, Tomato Salt, Cliantro, Lime
Positive - After watching that terrible Bills game at the beer garden (at least it was nice out), we came home and I basically threw this together. I had a basic idea of what I wanted; my new goal is trying to finish spices so this helped. It tasted pretty good; I may have over done it with the fenugreek.
Negative - Gretchen suggested the addition of golden raisins (which I usually use in more Thai curries), so we added regular raisins which provided some nice sweetness. I forgot some other ingredient too; but I can't remember what it is right now. This probably could have used more cumin too.
The eggplant got overcooked; it broke down and made the whole thing more stew-y, but I could have used a little more texture.
Overall this was more successful than the fryer bullshit - and more successful than that Bills game....I'll take it.
CSA
Baby Arugula
Butternut Squash
Buttercup Squash
Green Beans
Carrots
Toscano Kale
Cabbage
Baby Salad Turnips
Cilantro
Apple
Pears
CSA
Baby Arugula
Butternut Squash
Buttercup Squash
Green Beans
Carrots
Toscano Kale
Cabbage
Baby Salad Turnips
Cilantro
Apple
Pears
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