africa (53) art (70) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (346) critters (93) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (593) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (173) nola (9) npr (304) nwc (15) ocean (61) onionav (134) oregon (70) photos (219) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Thursday, February 28, 2019

ABCs of Cooking in February #2


We did this once before. Feb 1 you eat 'a' foods, Feb 2 'b', and so on. I didn't look at the old list until I was done, didn't repeat much, although apparently "kinds of kale" struck my fancy back then, too. I did repeat one of the 'z' foods, a turkish dish involving carrots, lentils, and olive oil. The above photo is from 'n' day, noodles, nut sauce, nori, nasturtium. There were some good discoveries: I liked the Ethiopian dishes, the nut sauce on pasta was good, carrots good.

arugula, apple, almond salad with aceto balsamico and apricot preserve dressing; ajo blanco-ish soup with ancho, artichokes, and adzuki beans
Buckwheat, Bartlett pear pancakes with butter and blackberry preserves; beet greens, black bean sauce, balsamic glaze; beer braised bison brisket with broccoli on a bed of brown rice and bulghur
Carrots cooked with coconut oil, corriander/cumin/caraway/cinnamon/cardamom/crushed chile/celery leaves; collards with citrus juice and chipotle salsa; calzone with caramelized onions/capers/cheese; chocolate/dried cherries/cocoa nibs/Celtic sea salt
Dates dipped in dukkah; Dino kale; dal with dried chilies and duck fat; durum wheat bread; deep dark chocolate
Egg whites cooked with enchilada sauce and homemade Emeril hot sauce; Eiffel Tower pasta with evoo and elephant garlic; preserved eggplant
14 Fs: maccu -- Sicilian fava bean purée with fennel seeds and foraged fennel fronds; farro/freekeh/fregola with fresh fava tips and fava flowers; fermented milk; fig jam
Oat groats, ground ginger, Greek evoo, goji berries, gelatin; garbanzo bean flour polenta garnished with gremolata (garlic, lemon zest, parsley)
Hemp seeds; homemade hummus with habanero and herbs (including hummingbird sage) harvested by my friend/housemate Hunter in the hinterlands, with bison hamburger and homemade harissa
Indian imli Italian ice with icing sugar; incelium garlic in pesto
Sloppy Joes with Jamaican jerk spices, jalapeño, dried smoked jalapeño; chanterelle braised with busha brownes Jamaican jerk sauce
Kelp noodles with pesto from three kinds of kale and kinda kimchi
Lovely leftovers
Miso; mojito mint; mallow, meat, marinara sauce on millet; macadamia nut and maple syrup marzipan
Soba noodles with nine kinds of nuts (including noyaux) sauce, nori, nasturtium leaves
Orecchiette, onion, olive, oregano
Persimmon; pesto with pecans; popcorn pozole with pinto beans, pumpkin, and peppers
Quenelle of quinoa
Roasted romanesco; red creole garlic; winter ratatouille with red sauce, radicchio, and chanterelles; rum raisin rice pudding
Sorrel, sweet potato soup (also Sicilian garlic, toasted sesame oil) with smoked sockeye salmon and sage tea
Turmeric, Rosemary tea, toyon berry; Ethiopian food: bison tib's on teff, telba
Upma with umbellularia californica, urfa pepper and ume plum vinegar; urtica dioica (stinging nettle) pesto
Vanilla, virgin coconut oil; vegetables with a Vietnamese vinaigrette
Winter pesto with walnuts, white wine vinegar, whole wheats pizza
Xichuan eggplant, xichuan-style peanut sauce, xichuan pepper
Soung yahni; ye'abesha gomen; yassa au poisson; yogurt. Super yummy
Zucchini zarangollo; zeytinyagli havuc; zelbo gomen; truffle zest; Zaca Mesa wine (alas, not Zinfandel). Tired, zzzzzzz


 dates with dukkah
 fava 3 ways, freekeh, fregola, farro
 garbanzo polenta, gremolata garnish
 kelp noodles, kinda kimchi, kale pesto
sorrel soup, smoked sockeye salmon (color a bit weird, sorrel cooks up brown-ish, taste good)

No comments:

Post a Comment