This evening, Zoji is cooking polenta. This is new for us: for years it’s been cooking rice, and steelcut oats. (After this experiment, I found it best to make polenta on the stovetop, stirring frequently.)
Category: Cook
Basil Pesto
Fresh basil for a salad. Soon Dwight will process all the basil into a pesto which we will then freeze.
Multicultural Ingredients
Enjoyed the fruits of my Tuesday multicultural walk. For dinner: sautéed Chinese broccoli with risotto (bitter versus sweet), Japanese Kit-Kats for dessert. For lunch: Norwegian-style lefse, butter, no sugar, with stinky cheeses.
Tip-the-Fridge Rice Bowl
Dwight produced a satisfying rice bowl for dinner, using whatever we had to hand.
Harvest Time
Our first microgreens harvest, just in time for Thanksgiving dinner.
Flat-Bottomed Wok
The nonstick was wearing thin on my favorite pan, a flat-bottomed wok, so I replaced it today. We could live well with just this one pan and a bamboo steamer.
Celeriac
Picked up (and purchased) celeriac at the local farmers market at Mill City Museum (a former flour mill). I used to be wary of this craggy root, but now happily add it to a braise or gratin.
Filling the Fridge
Started filling the fridge.
Tip-the-Fridge Week Finale
Prepared the final meals for Tip-the-Fridge Week: strata, ready to bake; risotto patties, ready to fry; vegetable soup. Stale bread, leftover vegetables, homemade stock, and leftover risotto all came from the freezer. I used up all our eggs and most of our milk.
Tip-The-Fridge Week
It’s Tip-the-Fridge Week. You can hide a lot in a pot pie.