venneh:

This was a quick little experiment that I did, as I had some leftover feta, and a desire to try it marinated. So, I cut it up into cubes, put in some cumin, coriander, oregano, marjoram, and crushed red pepper in the layers of cubes, and poured the olive oil over it. The result was quite tasty, especially with the roasted olives.

Miso and potatoes aren’t necessarily a combination I would think of off the top of my head, but honestly, the way this smelled coming together has made me a believer.  

A few notes. I used white miso as the recipe does not specify which kind of miso to use, but you could probably go red as well.  What I typically tend to do with my miso is purchase tubs of it (my brand of choice is Maruman, in the 26 oz tubs) and store it in my fridge until I need it.  I also got a variety of roasting potatoes from the farmer’s market, as we’re still in winter mode out here, and don’t have new potatoes available at a reasonable price just yet.  I also doubled the sauce portion of the recipe, as I got a bit closer to a pound and a half than the pound and a quarter the original recipe recommends, and I honestly like the miso glaze coverage more like this.

Spicy Miso-Glazed Potatoes
Lasts 4 lunches as a side

Ingredients

  • 1.25 lbs new potatoes (I got 1.5 lbs of a roasting mix at the farmer’s market)
  • 4 T miso (I used white, red would probably work as well, as well as a mix of both)
  • 2 T sake
  • 2 T water
  • 1 T brown sugar
  • .5 t Asian chili paste of choice (I used sambal oelek, original also recommends Doubanjiang)
  • 1 garlic clove grated (or if you’re feeling lazy like I was, a few dashes of garlic powder)
  • 2 T butter

Take a pot of water, add 2 T salt and your potatoes, and bring it to a boil before reducing it to a simmer, and then cook until fork tender (appx 15 minutes).  While your potatoes cook, whisk together your miso, sake, water, brown sugar, chili paste, and grated garlic, until you have a smooth sauce resembling picture four.  Once your potatoes are done, drain them and let them dry, until the skins become papery (mine sat an hour while OUaT was on, and they were papery by the time it was done).

Melt your butter in a skillet over medium high heat and fry your potatoes, until they’re lightly browned on each side.  Then add your miso sauce and coat the potatoes in the sauce, until they’re all covered (see pic 5), and continue to fry, until there is no longer liquid in the pan and the sauce on the potatoes starts to caramelize (see final pic for what they should look like at the end of the frying process).

These can be enjoyed hot or cold; either way, dig in and enjoy!

Tomato. Bacon. Chutney. Really, there’s no combination of these three words that doesn’t result in deliciousness, and the chutney that’s been simmering on my stovetop ever since I finished my marathon of all of House of Cards just proves it.  (Yes, I watched all of House of Cards, starting Friday night.  ALL OF IT.)

Made a few alterations to the original recipe, most notably, more detailed instructions, because really, you shouldn’t have to wing it and hope it turns out okay because of vagueness in the original directions.

Tomato Bacon Chutney

Ingredients

  • 1 medium onion, diced
  • 1 large leek, chopped
  • 12 large cloves garlic, diced
  • 2 T olive oil
  • 1/3 c honey
  • 1 28 oz can diced tomatoes
  • 1 jalapeno pepper, diced
  • 1 t smoked paprika
  • 1 sprig rosemary
  • salt and pepper to taste
  • .5 lb thick bacon (as always, go farmer’s market if at all possible)
  • 2 T rice vinegar

Heat your olive oil over medium-highish heat, and take your diced leeks, garlic, and onion, and sautee until tender, about five minutes.  Add your honey and stir until fully combined, and then add your rosemary, paprika, tomatoes, and jalapeno. Bring to a simmer, and then reduce to medium/medium-low heat, and simmer for an hour.

While your chutney simmers, take your half pound of bacon, lay it out on a baking sheet with foil, and heat your oven to 325 (mine was at 300).  Put your bacon in the oven, and cook for about 20 to 25 minutes (25 minutes got me the second picture).  Once done, remove the bacon from the oven, let it cool, and then dice it and set it aside.

Once your chutney has simmered for an hour, season with salt and pepper, and stir in your rice vinegar. Then, remove the rosemary sprig and stir in your diced bacon, and enjoy the sexy, sexy goodness.

Not really sure what to call these – the original calls them BBQ potatoes, but they’re not barbecued, they’re oven baked, and calling them broth-baked butter garlic potatoes just seems unnecessarily long, however accurate. So, simple oven potatoes these are.  😛  Threw them in after watching the 50th yesterday, and they were quick, simple, and delicious.  This recipe is going to be vague, too, as I didn’t really measure anything out, but this is one of those recipes where that’ll work well.

Simple Oven Potatoes

Ingredients

  • 1.5 lbs potatoes, peeled (I went with reds)
  • garlic powder
  • chicken stock
  • butter
  • salt and pepper

Get a 9 inch cake pan, and pour your chicken stock into it, enough that it’s about a third of the way full.  Sprinkle however much garlic powder you want on top of it, and let it sit.  Preheat your oven to 350 (mine was at 325 bc it runs hot). 

Meanwhile, peel your potatoes, and fit them into the pan so that they fit pretty snugly together (see pic 2). Sprinkle salt and pepper on top of them, and then add some little slices of butter on top of each potato (see pic 3).  

Throw the potatoes in the oven for about 40 minutes, until they’re fork-tender.  You can let it run for longer if you want a crispier bottom like in the original recipe, but these were pretty tender and tasted fantastic after 40 minutes.

So, the two most recent things that I cooked didn’t end up going quite right, but at least with this one, the recipe is pretty salvageable.  Also, I didn’t get as many process pics as I would’ve liked, but ah well.  The amount of heavy whipping cream that is used in this makes this a bit closer to liquid than a solid, so what I’ll probably end up doing next time is doubling the amount of potatoes.

This recipe comes from Everyday Harumi, and again, it could use a little bit of tweaking before it’s perfect, but it’s still pretty damn good.  I also used the homemade dashi recipe I used earlier for the chazuke, which added to it.

Mashed Potatoes with a Japanese-Style Mushroom Sauce
Lasts 4 lunches as a side

Ingredients

  • 1 2/3 c water
  • 1 inch piece dried konbu seaweed
  • 1 handful bonito flakes
  • 2 T soy sauce
  • 1 T mirin
  • pinch sugar
  • 1 container shiitake mushrooms, washed and quartered
  • 1 package enoki mushrooms, washed, roots cut off, and chopped into half-inch pieces
  • 1 pound potatoes, peeled and quartered
  • 2/3 c heavy whipping cream
  • (original recipe recommends 1 T corn starch to 1 T water as a thickener, I think you could go without it)

To make your broth, take your piece of dried konbu and soak a bit in the water in a pot, until it expands a bit (appx 5 mins).  Then, turn the heat on to medium high, and watch the pot until you start to see small bubbles around the konbu (see pic 2 on the chazuke recipe linked earlier). Remove your konbu from the pot, and then add your handful of bonito flakes and simmer for 8 mins.

While you make your stock, take your potatoes, soak them briefly in water in a pot, drain, and then bring the pot to a boil.  Boil your potatoes until they’re good and soft and fork tender.

After 8 mins of simmering your dashi stock, bring to a boil, and add the soy sauce, mirin, and sugar.  Once the sugar has dissolved, add your enoki and shiitake mushrooms, and boil until the mushrooms soften, then reduce the heat.  The original recipe recommends adding the thickener at this point, and I did, but honestly, all it did was clump the sauce.  Will probably skip it.

Once your potatoes are boiled, mash them (I used a mixer to do so), and then add the cream.  Be aware that the ratios given (1 lb potatoes to 2/3 c heavy whipping cream) will give you really silky potatoes; if you like more potato to your potatoes, I’d double the potatoes in here to 2 lbs.

Pour your mushroom sauce over your potatoes, and serve!

This is another recipe from one of the cookbooks I got recently, A Girl and Her Pig.  The recipes in here are all sorts of fantastic and simple, kind of English country cooking, and honestly, if I go out to NYC again anytime soon, I definitely want to eat at one of her restaurants.

All you really need for this is six ingredients: tomatoes, shallots, butter, white wine, sea salt, and garlic, but the result smells absolutely fantastic while it’s simmering/stewing.  The original recipe recommends saffron as well, but honestly, I don’t have the money for saffron (and if you do, come let me be your live-in cook), so I skipped it.  

Tomatoes Stewed With White Wine
Lasts 4 meals as a side

Ingredients

  • 1.25 lbs ripe tomatoes (I went with 5 medium tomatoes)
  • 4 T butter
  • 3 shallots, chopped finely
  • 4 small cloves garlic, chopped finely
  • .75 c dry white wine (I went with Cupcake Winery’s Angel Food)
  • sea salt to taste

To prepare your tomatoes, use the same technique that I posted about in the tomato-basil-feta soup and mizra ghasemi recipes – which, as it turns out, is called blanching.  Cut a small x on the bottom of your tomatoes, and prepare two pots, one set to boiling, and the other with ice cold water.  As soon as the first pot boils, add your tomatoes, and let rest for one minute, before adding them directly to the ice cold water.  This will take care of most of the peeling for you. Once you’ve peeled the tomatoes, core them and then quarter them, squeezing them gently to remove the seeds and juice.  Then, chop the quarters in half.

Meanwhile, empty your pot of the boiling water, and then add the butter, letting it melt and froth a little bit over low heat.  Add your chopped shallots and garlic, along with a generous dash of sea salt.  Cook the shallots are very soft, and reduce the heat if necessary to avoid them browning. This should take about ten minutes or so; I used this time to prep the tomatoes starting from the peeling forward.

Add your white wine, increase the heat to medium, and bring the mixture to a boil.  Add your tomatoes, give everything a good stir, and then bring to a simmer, and lower the heat to about medium-low to maintain that simmer just barely. Cook, but don’t stir, about six minutes, until the tomatoes are tender, but not mushy.  Add another T of sea salt, stir, and enjoy!

Another fun bread salad for the summer; I omitted a few things from the original recipe (capers, onions, and the anchovies), but except for the onions (I’m never a big fan of them raw), I’ll probably add them on another go through.

Greek Bread Salad with Tomatoes, Feta, and Capers

Ingredients       

  • 2/3 loaf of bread, chopped into bite-sized pieces (used the leftover roasted garlic loaf from the basil scalloped tomatoes + crouton)
  • 2 lbs tomatoes, cut into quarters
  • .5 c basil, torn
  • 2 4 oz packages of crumbled feta
  • 1 T dried oregano
  • 2 T balsamic vinegar
  • olive oil drizzled to taste

Take your tomatoes, slice them into quarters, and then put them on a lined baking sheet, and roast them in the oven at 400 (I did 375 cause mine runs hot) for about an hour. Meanwhile, chop up your bread, and put that down as the bottom layer in your container.  When your tomatoes are done, add them on top of your bread, letting the juices soak in.  Add your basil, and then your feta and oregano on top of it.  Mix the balsamic and olive oil, and then drizzle it over your salad.  Toss your salad to get the balsamic/olive oil all over the salad, and then enjoy!

So, I’m 99% sure that Tumblr is working the way it’s supposed to be now (this will be the test), so I’ll be posting a bit more tonight to get caught up!

I’ve been pretty effing stressed this last week at work, so this ended up being something really nice to stuff in my face while trying not to murder people. Naan is good.  Garlic naan is even better.  Garlic naan stuffed with cheese is fucking fantastic. Thus goes the heirarchy of the naan.

Significantly changed the recipe for this this time around, as it kind of made me give the original authors a bit of side eye.  Go for the good cheese for this – I used fresh mozzarella (pre-sliced), and some smoked cheddar from the local farmer’s market.  And if it’s getting too chilly to grill by you, don’t be afraid to fry it on the stove.

Cheese and Garlic Naan
Makes appx 10 naan, I switched sizes halfway through making them

Ingredients

  • 1 c warm water
  • .25 c sugar
  • 1 packet active dry yeast
  • 3 T milk
  • 1 large egg
  • 1 T garlic (original recipe says 2 t, vary however much you ❤ garlic)
  • 4.5 c flour
  • olive oil for frying
  • two different types of cheese (the cheeses you use are up to you, I did fresh mozzarella, appx 8 oz, and a block of smoked cheddar from the farmers market)

Take a bowl, and mix your sugar and water until the sugar is dissolved, and add your packet of yeast.  Let it sit for 10 minutes, until foamy like in the first picture. While that sits, whisk together your milk, garlic, and egg in a large bowl.  As soon as the yeast mixture is ready, add that, and then your flour, half a cup at a time, until you have a single ball of dough. If your ball of dough can’t absorb all the flour, don’t worry, add a bit of warm water to help it fully incorporate.  Knead in the bowl for ten minutes, and then cover with a towel and let it sit for an hour, until doubled.

After an hour, punch the dough down, and pinch off either pool ball or golf ball bits of dough, and roll into balls, and put either on a lined baking sheet, or a small container, with a few fingers’ space between each ball.  I started out with golf ball sized bits, but increased to pool ball sized about halfway through frying.  Cover with a towel, and let rise another half hour, till the balls double in size.

Meanwhile, prep your cheese!  If you’re using solid blocks of cheese, cut them up into small cubes.  For mozzarella, depending on if you use presliced or not, you’ll need to slice the cheese, and then depending on how large of a ball you use, either use the full slice or a half slice. 

Once your dough balls are risen, create a little divot in the middle, and then stuff your cheese in (see pic 5 for an idea of what I did with the smaller balls, just double that for bigger balls).  Reroll the dough to make a ball again, and then roll out into a circle to make a decent sized flatbread.

Heat your olive oil over medium high, and then add your dough circles, and fry!  The cheese may bubble up, so be careful of that, but otherwise, these are ready to go after five minutes a side, and fantastic besides.

It’s way too freakin’ hot to be using an oven, but hey, this is quick and simple enough that it’s worth it.  Mushrooms + garlic + butter = HELL YES, any day.

Garlic Butter Roasted Mushrooms

Ingredients

  • 1 lb mushrooms (I got whites from the farmers market)
  • 5 cloves garlic, minced
  • 2 T olive oil
  • 4 T butter, sliced into 1 T slices
  • 2 t lemon juice

Preheat your oven to 450 (425 if it runs hot), and toss the mushrooms with the olive oil and garlic in a baking dish, and a dash of pepper and salt, and top with the butter slices.  Cover and place in the oven, and roast for 20 mins, until the mushrooms are golden brown and there’s a bubbling garlicky sauce on the bottom.  Stir in the lemon juice, and nom on the amazing flavors.

And now, the last of today’s oven/postmageddon.  I could’ve done a process photo on this, but honestly, a) I’ve been cooking for almost seven hours, and I can’t be assed right now, and b) this recipe is pretty fucking simple. 😛  It’s also pure summer, and again, by my friend who has the awesome bath and body Etsy, Paintbox Soapworks.

Tomato Bread Salad
Lasts appx 5 lunches as a side

  • ½ loaf bread (I used roasted garlic)
  • 4 large tomatoes, halved
  • a large handful of basil leaves
  • one 2-3 oz ball of fresh mozzarella
  • ½ c olive oil
  • ¼ c balsamic vinegar

Take your tomatoes, and roast them at 400 (375, standard oven runs hot) degrees for a half hour.  As soon as they’re done, turn your oven down to 350 (325 if it runs hot), and tear apart your bread into small pieces, and put them in for about 20 mins, until they get crispy and start to the color at the very edges.  You could probably roast these both together for maximum flavor, but I’m not sure.

While this is happening, tear apart your basil and your mozzarella into small pieces, and put in your bowl.  Add your halved roasted tomatoes and all their juices as soon as they’re out of the oven, along with the olive oil and balsamic vinegar.  Let the bread cool a bit, and then add it to the bowl, and toss it all together.  Let it sit (in my case, it’s going in the fridge) to absorb all the juices.  And then, enjoy the noms!