- pepper jelly
- tomato sauce for the freezer
- blueberries for the freezer
- vanilla plum galette
- rotis with a potato curry; green goddess sauce
- ciabatta with sautéed beet greens
- quiche / tart of some kind with squash, kale, bacon
- some lunch dal
2009-08-29
the bag was very full: and we’re gone half the week
2009-08-15
A very tasty week indeed
- Brussery, and mustard greens with sweet corn [660] (a picture and adaptation of the former is in order)
- Eggplant biryani, salad
- Lecsó, bread, cucumber salad
- Frittata with potato and zucchini
- Hyderabadi black-eyed peas with wilted mustard greens [660]
- Sweet corn cupcakes with brown butter honey frosting
- Upside-down sweet cherry cake
2009-08-08
Colorful and delicious
- Caramel peach grunt
- zucchini cake/muffin type thing
- calzones with peppers, onions, rocket, and tomato
- cauliflower gratin
- texmex salad with corn, tomatoes, sourcream lime dressing
- brussery, some dal
- hummus
2009-08-01
my counter is full of summer
my counter is full of summer
Originally uploaded by gay.goy.gourmet
- Zucchini risotto, salad with fennel, blueberry, and sungold tomatoes.
- jerk lamb-beef burgers, grilled corn, tzatziki
- peppers stuffed with my favorite tamal filling (plus rice)
- cabbage and potato with fennel and chiles [660]
- pesto with all the basil (most or all to freeze)
- chinese noodle with cabbage and scallion, black bean sauce
- peach frozen yogurt
- apple dessert? (apple-black currant brown betty; maple-apple cake)
- lunch: gujarati-style black and yellow chickpeas [660] (also has black lentils and kidney beans and tomato)
2009-07-21
Fedex Kinko’s is now Fedex Office
But nothing about it has really changed. I had to go there to print my Polmeth poster (ugh) and figured I might as well have a batch of cards my name & email on them. I dropped my files on a CD, biked up to the nearest friendly Fedex Office where I had the following exchange.
Me: (holding CD) I have two files on this CD I need printed — one is business cards that I need a few of on cardstock and cut; the other is a large format, 24×36.
Kara: Where are the files?
Me: On this CD.
Kara inserts the CD on her computer and clicks several times. I assume she has a file-browser window open and is viewing the contents of the CD.
Kara: Which one is the business cards?
Me: The one named Malecki-cards-10up-color.pdf
Kara: Is it color or black and white?
Me: Color.
Kara: OK. What is your last name?
Me: Malecki.
Kara: (still looking at her computer) How do you spell that?
2009-07-20
Instead, I will be eating conference food. BLAH!
Some things for Scott to make while I am at polmeth.
- one of the indian ‘dumpling’ recipes (with yogurt, maybe tomato paste) where instead of besan dumplings you use up the TJ meatless balls. there are several recipes near the end of the legumes chapter and in the appetizer section.
- sautéed chard (garlic, balsamic) ; and the grilled tofu thing i bought on sale at wf quickly cooked with garlic and parsley as if it were chicken.
- something indian with cabbage; raita or other cucumber salad (there are at least 2 giant cucumbers)
- macaroni and cheese and salad
- Tabbouleh (we have lots of parsley. Even better with zucchini!
2009-07-18
fresh cherry and chocolate scones
Inspired by this recipe and this cook's illustrated one with blueberries. I cannot believe that the grated frozen butter trick was new to me, but it is perfect for scones. These have white and dark chocolate, half whole wheat flour, and lots of fresh cherries.
Ingredients
- 2¼ cups flour
- ½ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 egg
- ¾ cup milk
- a stick of butter, frozen
- 1 tsp vanilla
- 1 cup of fresh cherries
- ½ cup chocolate
Method
- Grate most of the stick of butter. Half a stick is ok, 6tsp is better, 7 is better. Return the grated butter to the freezer.
- Pit and chop the cherries. Stick them in the freezer too.
- Chop the chocolate into chunks. Or just use chocolate chips.
- Combine dry ingredients and wet ingredients separately, then stir together to combine roughly. Add the butter and stir some more. Last, add the frozen or part-frozen cherries and the chocolate. Avoid overworking the dough, but fold it together a few times on a floured surface and then pat it into a rectangle.
- Cut into whatever shape you think scones should be.
- Brush with cream or milk and sprinkle with sugar or oats.
- Bake at 400° for about 25 minutes.
2009-07-12
For Nick: Mousse au chocolat au Cointreau
A long while ago Nick asked for my input regarding chocolate mousse. I haven’t made it in quite some time but for years my recipe has been this very rich and creamy version from the French Cordon Bleu book Desserts.
Cette mousse fondante, facile à préparer, mariant les parfums de l'orange et du chocolat, apportera toujours une note finale magique à un repas. Préparation: 40 minutes + 1 heure de réfrigération; Cuisson: 5 minutes. Pour 4 à 6 personnes
Ingredients
- 125g de chocolat noir de qualité supérieure
- 50g de beurre
- 70mL de jus d’orange
- 2½ cuillers à soupe de poudre de cacao
- 2 œufs, blancs séparés des jaunes
- 25mL de Cointreau
- 100mL de crème liquide, à fouetter
- 1 blanc d’œuf supplémentaire
- 1½ cuillers à café de sucre en poudre
- Quartiers d’orange et crème chantilly, pour le service
Method
- Mettez le chocolat, le beurre, et le jus d’orange dans un bain-marie. Une fois le chocolat et le beurre fondus, incorporez le cacao. Retirez du feu et ajoutez tout en fouettant les jaunes d’œufs et le Cointreau. Laissez refroidir
- Dans un saladier glacé, fouettez la crème. Recouvrez et réservez au réfrigérateur jusqu’à l’utilisation.
- Dans un saladier propre et sec, montez tous les blancs d’œufs en neige. Ajoutez le sucre et battez jusqu’à l’obtention d’un mélange lisse et glacé.
- Incorporez délicatement les blancs d’œufs à la préparation au chocolat refroidie. Avant de les avoir complètement incorporés, ajoutez la crème fouettée. Transférez dans des coupes individuelles et placez au moins 1 heure au réfrigérateur. Servez décoré de quartiers d’orange et de chantilly.
2009-07-04
I need ham hocks!
I need ham hocks!
Originally uploaded by gay.goy.gourmet
- southern stewed collard greens with smoked pork, and cornbread
- pad prik khing, green beans and pork
- crack pepper beef with steamed broccoli
- lamb and beef jerk burgers with queso fresco
- cucumber raita
- thai cabbage salad (basil, tomato, chiles)
- szechuan cabbage salad (green beans, fermented black beans, chili oil)
- some kind of okra curry
- some kind of chicken curry
2009-06-27
Rainbow chard for pride weekend :P
coconut cabbage (p.469); kohlrabi and greens in cream sauce (p.514); radish parathas; chard+bacon+garlic+balsamic (possibly as bruschetta); crackpepperbeef + steamed broccoli; pasta with proscuitto/broccoli/cream sauce; rice with cashews, almonds and fresh mint.
2009-06-20
a very green week
a very green week
Originally uploaded by gay.goy.gourmet- Crumbled paneer with mint, cilantro, and chiles
- Yellow split peas and spinach in yogurt-peanut sauce
- Garlic-flavored pigeon pea broth with asparagus and kokum
- Asparagus in spicy yogurt sauce with roasted besan
- Penne with cashew-dill sauce and fresh peas
- Radish parathas
- fior di latte gelato with strawberries
- toasted kale “chips”
2009-06-14
some of stuff to make
- stir fried asparagus with oyster sauce
- mexican-ish spinach chorizo quiche
- more mesclun with green lentil
- rhubarb lentil dal
- turnip and radish greens with miso & sesame
- strawberry sorbet
- salad with sherry vinaigrette and sliced turnips
- basque garlic parsley chicken
2009-06-06
2009-05-17
wine / cheese / salad night
- bleu de gex
- tomme bleu (looks to be goat/sheep, aged 2–4 months, lots of veins)
- brebis de pyrenées (see Murray’s on this)
- brebis frais, 25% fat
- chèvre de launay (an example of a marvelous spring goat cheese)
- maroilles fermier
- emmental
- vieux comté: 12 mois & 18 mois
- my favorite beurre
- eric kayser breads: pain aux ceréales, “pain du bac” (levain); baguettes tolbiac, ceréales, et pavot
- salad of raw beets, feta, fennel, and orange
- thai cumumber–onion–chili–basil–fishsauce salad
- wilted beet greens with garlic and balsamic vinegar
- wilted beet greens with garlic and balsamic vinegar and bacon
- wine
- kir
- poiré
- champagne
- fresh raw whole milk
2009-05-13
2009-05-10
hmm
- yogurt-tart chick peas and mustard greens (sorshe chana)
- linguine all’amatriciana with Desnoyer pancetta iberico for the guanciale
- more eggplant biryani
- something paella-like with my chorizo? or, my favorite soup.
2009-04-13
to make with stuff in the fridge
- black bean eggplant; bok choy with oyster sauce
- asparagus omelet/fritatta
2009-04-02
La Ferme des Coteaux
We went by the always-strange Égide yesterday to get paid, and then walked back down Bl Villette / Ménilmontant, through the Couronnes Wednesday market. Again like all farmer’s markets the world over, it’s hit or miss. This time, though, we found a true gem: a farm 30km south of Paris, who come to two markets. Their card: “Nous vous proposons des légumes de plain champs et de nombreuses variétés de légumes oubliés ou traditionnels suivant les saisons.” And indeed they are true to their word.
I first spotted the variegated lettuce and baby beet greens. Then I saw the young garlic. It has formed a head but the top was still soft enough to slice like a leek and add to my ma po tofu. Finally, I saw their black greenhouse tomatoes. Black crimean/krim are among my favorites for their perfect balance of sweet and tangy, and when perfectly ripe, an exquisite balance of firmness and juiciness. When past ripe, they still make a nice sauce, instead of turning mealy.
While I was fully occupied by the veggies, Sara and Heather whisked on through the market; Sara was excited to find fresh hummus sold by the 100g, and Heather was ogling some cheese. Then I showed Sara a perfectly ripe black greenhouse tomato. So we went back to get some. The farmer laughed at me a little, asked where we were from, said that the vegetables in the USA weren’t very good. I said the vegetables in the rest of the market weren’t very good compared to theirs, and that you only had to know how to find the good stuff. And then we were on our way.
We stopped in an Asian store and I had to rearrange my purchases in my bag. It was then that I tasted the baby beet greens (pousses de betterave, beet shoots).
It was the fullest expression of a beet plant. The earthy redness, the green vegetalness, the sweet sugars that would eventually collect in the root — the beet shoots were as good as Vicki’s arugula, which still ranks as the best I have ever had. These had clearly been picked within a day. Sara and Heather had to have some. So we went back.
When I told the farmer we’d all just been astonished by the beet shoots were, she nodded knowingly, and insisted that we try some arugula and Sara took a mixed bag (some 2.50€ I think, same price as Vicki).
We asked where else they sell, and they are only at two markets (the other in the 12e or 14e, this is definitely the easiest). I’ll be going back every Wednesday.
La Ferme des Coteaux
Fabrice Guilchet
10, route de Chasse – 91700 Villiers-sur-Orge
01 69 46 39 74 / 06 82 97 89 43
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