terson: (Default)
That sure is a mouthful for a recipe title. Tonight's dinner was a wacky combination of Chinese and African cuisines. A couple years ago I made a Kwanzaa dinner. One of the entrées was a stuffed eggplant with peanut sauce. I was not that fond of the stuffed eggplant, but the peanut sauce was good. So today when I was trying to figure out what to cook for dinner, I ran across a tofu, spinach, and soba noodle salad. It was intriguing, but I didn't want a salad. For some reason, I thought the peanut sauce might work well with it. I think it turned out well. I should have halved the peanut sauce recipe. It also wouldn't hurt to put in a little more vegetables. Also, next time I'd like to try using only half a cup of peanut butter instead of the three quarter's cup.

Tofu and spinach soba noodles with an African peanut sauce )
terson: (Default)
The yeast in my sourdough starter is weak. Instead of the customary two to three hours that commercial yeast needs to rise in order to double in size, my yeast needs about 12 hours. I don't know if I will be able to sell any sourdough loaves to my coworkers, since I like to bake the bread in the morning before I leave to work. The second rise doesn't take as long; but it takes long enough I don't want to wake up that early.

This is probably easier than most of my bread recipes. These are actually accurate measurements. Of course, they are all in grams. I have started to make less stiff doughs, and that requires me to do more measurement than mixing by feel. I also get to exercise my seventh grade math. I have been doing long division and multiplication in the kitchen with pen and paper.

Pepitas and dried cranberry whole-wheat sourdough )

Sole food

Jan. 17th, 2007 10:41 pm
terson: (Default)
I have already gotten behind on my recipes. Last weekend I decided to cook a seafood chowder. The starts with a trip to J.P. Morgan's seafood shop at the marketplace in Alameda. The sole looked good and I also bought a quarter pound of medium peeled shrimp. When I got home, I discovered that they had given me three fillets of sole instead of the two I had ordered. So conveniently, that will lead to the second recipe below. It is no longer summer, so we do not have fresh corn. I tried using creamed corn as an alternative; but, the soup turned out a little too sweet. In the future, I would not bias cut the carrots, but cook them perpendicularly. The carrots for a little larger than necessary.

Seafood chowder )

I decided to make as salad with the leftover sole. I had fun breading the sole, which I had never done before. I created an egg wash, and used a combination of Japanese panko and leftover bread crumbs from a sourdough loaf of bread that I had baked. The salad was okay, I don't think the sole had enough taste to stand up to the salad greens and the light salad dressing. Probably, a heftier fish would work better. I had planned on using a carrot, we of hundreds of carrots, but I forgot. Those lucky carrots, will never get rid of them.

Sole salad )
terson: (Default)
We received a couple of Meyer lemons in our produce box this last week. Meyer lemons have become popular recently and I looked forward to experimenting with our Meyer lemons. I mixed together a recipe from bon appétit together with recipes from several books. I ended up with a lighter, moister scone. I don't know that scones are supposed to be moister; but still tastes good.

Scone
2 c. all-purpose flour
1 tbsp. Meyer lemon zest
1 tbsp. baking powder
three quarter teaspoon salt
half cup sugar
half cup butter
three quarters cup heavy whipping cream, whipped
1 c. dried blueberries

icing
juice from one half Meyer lemon
powdered sugar

The one unusual step in making scones was to shape the scones and then stick them in to the freezer for 15 minutes. These cooked at roughly 400° for 15 minutes.
terson: (Default)
I am not very good at cooking or baking something and later being able to re-create almost exactly what I cooked or baked the last time. I usually think this is good; not following a recipe, or rather not following a recipe well, guarantees that I try new things. However, I think I am beginning to enter a new stage. I want to keep track of what I have done so that over time I can compare notes. You all, will just have to suffer through my explorations of cooking and baking.

Yesterday, I baked spinach, eggplant, and carrot lasagna for Aneska's birthday. The beet noodles did not come out quite as colorful as I had hoped. The noodles on the bottom seemed to bleach out their colors. The ones on the top were a pale pink. I used the new mandoline that I received for Christmas to create paper-thin carrots and slightly thicker slices of eggplant. I didn't cook the eggplant before layering it into the lasagna. I think it would have been better to have cooked the eggplant. The sauce was good, however, I was worried about it being too runny, so only added a half cup of wine. I think it would have been better with a whole cup of wine.

Terson Lasagna

Noodles
three quarters cup semolina flour
three quarters cup all-purpose flour
dash of salt
three eggs
half of one small beet, minced

Sauce
one onion, sliced very thinly using a mandoline
four cloves garlic, minced
tablespoon of olive oil
one 28 oz. can crushed tomatoes
dash of dried basil, oregano, and thyme
7 oz. baby spinach, chopped
half cup red wine

Cheese filling
15 oz. ricotta cheese
one egg
dash of nutmeg

Veggie layers
one eggplant, sliced thinly using a mandoline
one large carrot, sliced paper-then using a mandoline

half pound mozzarella cheese
grated asiago cheese

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terson

August 2008

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