Wednesday, September 30, 2009

Fall arrives, so do comfort foods

This evening I’ve been making two comfort foods for future meals. We’ve gotten a couple of bunches of mustard greens in our CSA basket and also got some bunches of tatsoi, an Asian cabbage that looks quite a bit like a bald African violet. I pulled out a couple of the last chunks of my home-cured pork belly and made a stock with it, just a quick 30 minute visit with some water. Half of the pork belly I sliced down and put aside to brown on Saturday, it is beautiful and will make a great entrée. The rest I cut into lardons (1/4x1/4x1”) and put back in the pot with onion, garlic, a couple of dried red chiles, and all of the greens. Cooked it the old-fashioned way, for a couple of hours. Have adjusted the seasoning and that “pot likker” is really good. I’m thinking to have that with some cornbread later this week.

The other item is a Mediterranean roasted veg soup. This is part of all the eggplant, squash, onions, and tomatoes I diced and roasted a while back. Six cups of that were in the freezer so I put it in a pan with a quart of concentrated chicken broth, oregano, thyme, bay leaf, and salt. It has simmered for a couple of hours also, letting the vegetables add flavor to the broth and vice-versa. That will get put into freezer containers for Dave’s lunches. Sometimes I don’t even label those; we use a specific 2-cup container for those so sometimes he just gets to grab a container and be surprised, always pleasantly.

It continues to feel like fall here. It came so suddenly three days ago - 78 degrees one day, 60 the next. I have a lot of friends on Facebook who are complaining about it, but I don’t really mind. You see, it really doesn’t rain all that much in Seattle (more in Boston and Chicago, in fact) but we have many more cloudy days.

I have included a photo of our dinner from Monday. Those potatoes were twice-fried so they puffed up quite nicely, I guess they are pommes souffle, kind of neat. The Spanish “tortilla” of course is known as a frittata in Italy. Filled with homemade sausage, onions, and jack cheese. Those orange heirloom tomatoes are just so full of flavor and were a perfect accompaniment, just enough acid to balance out the fat of the sausage.

Back to package up my kitchen results.

1 comment:

Anonymous said...

It is "sour cherry rice" or "albaloo polow" in Persian. You can make it with cherries or use sour cherry preserve instead of fresh sour cherries. Let me know if you cooked it.