Random food blog interlude
How do the food bloggers do it? I'd go crazy. This is why Don't Trust Snakes Is Not A Food Blog®. But, occasionally I get some odd culinary-literary urge. Tonight it is probably because I'm sublimating my sudden interest in determining whether I can improve on the classic peanut-butter-and-jelly sandwich (idea below). Instead of doing more than some quick proof-of-concept exercises for that using some Wasa crackers, I thought I'd offer some random food ideas I've come up with or discovered over the years. All are beloved MWR originals unless otherwise noted.
Cracker Magic
- Saltines spread with butter and topped with Walker's Wood Solomon Gundy spicy fish paste
- Original Wheat Thins topped with good cheddar and a slice of cornichon
Flavor-rific Pizza-Topping Combo
- black pizza olives, strip bacon (not Canadian bacon) and fresh garlic
Amuse Gueule Formidable
Slice a tender Brussels sprout into thin tangles with a Japanese mandoline (or do your best "freehand"). Make a little mound, top with a few tarragon leaves and dress with new-harvest extra-virgin olive oil, a little squeeze of lemon juice, and some fleur de sel. This is surprisingly delicious.This is the time of year when the new-harvest olive oil is at its best. The very fresh oil has a distinct grassy-olive taste that fades away over time. The bottle must clearly indicate that it is from the 2006 harvest (95% of bottles don't state the year). I got a very nice and reasonably-priced one at this time last year, Neus Especial from Catalonia, a bargain at $15 for 350 ml.
SYP's Favorite Moghul-licious Soup
Oh, my goodness, I almost forgot to tell my idea for the better Pb&J (which is not replacing the peanut butter with delicious lead). It is to spike the grape jelly with some amount of pomegranate molasses.Lamb and Yoghurt Soup (Dahi Shorba) (from Moghul Cooking by Joyce Westrip)
1 tbsp butter
1 finely sliced large onion
1/4 tsp finely chopped garlic
8 oz lamb shank, meat cut up; reserve bone
1/4 cup dried yellow spit peas; cover with water and soak for 1 hour
1/2 cup well rinsed rice
1-1/2 tsp salt
1/4 tsp cumin powder
1/2 tsp turmeric powder
1/2 tsp ground black pepper
1/4 tsp chili powder
6 cups water
2 cups lightly-whisked yoghurt
A few finely-cut rings from the green end of a scallionHeat the butter in a heavy-bottomed saucepan, sauté the onion and garlic until light brown, add the meat pieces and cook until they turn brown. Add the soaked split peas, rice, salt, cumin, turmeric, pepper and chili powder and mix well. Add the water and the bone. Cover the saucepan and simmer gently for 1 hour, stirring occasionally.
Remove the bone and discard. Leave the soup on a gentle simmer. Remove the meat and grind to a paste in a food processor [bet you didn't see that one coming - MWR]. Skim off any fat globules that may have surfaced on the soup. Return the meat paste to the saucepan and gradually stir in the yoghurt. Overrun substantial portions of Indian subcontinent.
Serve hot, garnished with green onion.
Labels: food blog interlude
posted at 12:42 AM
0 Comments:
Post a Comment
<< Home