27.3.24

couple things.

 Hi. I am OK! 
Also, the thing I find myself coming here the most for is, invariably, this: 

+++

baked risotto.

3 tbsp olive oil
3 shallots, or one small red onion, finely chopped
1 cup Arborio rice
1/2 to 3/4 cup dry white wine
2 cups chicken or vegetable stock
4 fresh sage leaves, coarsely chopped

1-2 cloves garlic, minced or pressed
1 tsp freshly ground black pepper

up to 1 tsp salt, depending on saltiness of your broth
up to 1 cup grated parmigiano-reggiano (can also use pecorino romano sometimes)
chopped Italian parsley, for garnish

+++

Heat oven to 190°C.

In a medium ovenproof saucepan, heat the olive oil over medium heat. Add shallots and cook, stirring until translucent, 2 to 3 minutes. Add rice, and stir until grains are shiny and well coated with oil, about 2 minutes more. Add wine, and continue cooking and stirring until liquid is absorbed, 3 to 5 minutes.

Add stock, sage, salt, and pepper. Cover saucepan; transfer to oven. Bake until almost all of the stock is absorbed, about 25 minutes. Add cheese and return to oven. After 6-8 minutes, remove from oven, check salt level again and adjust if necessary. Serve immediately, topped with grated cheese and parsley.

Serves 4, sometimes less.

24.10.22

the tree was inside it all along, part 3.

Installment 3 of: just to be clear, because I used to hate it when I would find a blog that would talk about addiction struggles and then the blogger would disappear for two years: today is 993 days (minus 2) without alcohol.

31.8.22

ghost kitchen.

Yeah. Jotting this here because I can't find it online anywhere. 
The idea is that I've been baking with aromatics a lot lately, and these two Paula Wolfert variations seem like an interesting thing to add to a cake in place of "2 tbsp rum" or other alcohol. You can also flip the proportions of orange blossom water and Armagnac.

+++

basque aromatic mixture.

2 tbsp orange blossom water
2 tbsp anisette (not pastis)
2 tbsp dark rum
50 ml Armagnac
1 tsp almond extract
1 strip lemon peel

Combine. 



dill + peanut.

3 large aubergines (1.2kg)
some neutral oil
coarse salt

4 garlic cloves, peeled and minced
1 long red chilli, very finely chopped
2cm piece fresh ginger, peeled and grated

zest of one lemon
1/2 cup toasted coconut
2 tbsp tomato paste
2 tbsp tamarind paste
1 tbsp soft brown sugar, or more to taste
1 tsp ground cumin
¾ tsp ground turmeric

100g delicious peanuts, either pre-roasted and salted or you-roasted and salted
100g crunchy peanut butter

water to thin
salt and sugar and lemon juice to taste

Fried onions
Fresh herbs – a handful each of mint, coriander and dill, all chopped
Steamed rice and/or salad

2.6.22

pickled tomatoes.

PRUNE’S PICKLED TOMATOES actual recipe

400-500g cherry tomatoes, halved
2 scallions, greens and whites, sliced diagonally
1 green chile, chopped
½ cup white vinegar
⅙ cup brown sugar
2 tsp flaky salt
1 tbsp thinly sliced ginger
1 tbsp thinly sliced garlic
2 tsp mustard seeds
2 tsp black peppercorns
2 tsp ground cumin
1 bay leaf
1 tsp cayenne
1 tsp turmeric
½ cup blended oil (50/50 canola/olive)

In a pickling jar combine tomatoes, scallions, and chile. In stainless steel saucepan, bring vinegar to a boil, add brown sugar and salt and cook until dissolved, about 5 minutes. Remove from heat. In a bowl next to stove combine garlic, ginger and spices. Heat oil in stainless steel saucepan until hot, add ginger/garlic/spices and cook, stirring constantly, for 4 minutes, until “aromas are released”. Remove from heat and carefully stir in vinegar mixture. Immediately pour over tomato mixture. Wait at least a day to eat, lasts 5-7. 

8.5.22

dose.

1500mg turmeric
1 cod liver 

12.4.22

u n f e s t i v e.

"Ever stop and think about how many people you've already seen for the last time?" Actually yes, I do/have, and it's not really the worst thought of all time. How many still-living people in your life do you actually need to see again? I think my number is "less than 10". 

+++

31.12.21

f e s t i v e.

These things go together. 

+++

Ottolenghi
Caramelized Garlic Tart (thyme)
Cognac Pears with Fennel and Hazelnut

Anna Jones
Mushroom/Rice/Chestnut Roast (sage, rosemary)
Celery Root + Sweet Garlic Pie (mustard, sage, rosemary)
Roast Potatoes (rosemary)

Misc
Carrot Osso Buco (mushroom, red wine, vadouvan)
Rodekool (clove & bay leaf)
Aardappel puree (butter & nutmeg)
Spruitjes
Endive/Blue Cheese/Hazelnut/Pear/Honey/Mustard