What’s To Eat: Shakshuka
Here are a couple of attempts at making Shakshuka. I adapted some of the elements of Melissa Clark’s Shakshuka With Feta recipe.
What’s To Eat: CSA Fish, Black Back Flounder, Cod
I joined the Cape Ann Fresh Catch CSA for a 3 week subscription. They have “whole fish” and fillet options, and I chose the former. They don’t tell you what kind of fish you’ll get until the morning of your pickup (because they don’t know). Details after the break.
What’s To Eat: Afternoon Snack, Nella Pasta Ravioli and Poached Egg
Nella Pasta is available at the Lexington Farmers’ Market.
What’s To Eat: Quiche
While waiting for E’s eyes to dilate at a doctors appointment, I stumbled across 6 Convenience Foods You Can Make Yourself which has this mini quiche recipe. I stashed it in an email to myself and finally got around to doing something about it.
Enjoy Eggs Everyday. Eggs truly are a superfood, but that doesn’t mean you should indulge in the egg sandwich from the deli everyday. Pair eggs and veggies to maximize their health benefits and to keep your tummy satisfied. On Sunday, make mini veggie quiches in a muffin pan, and store them in the fridge for the week. First, whisk six eggs and 1 1/2 cups of low-fat milk in a bowl. Then add your favorite chopped veggies and 2/3 cup of low-fat cheese. Pour the mixture evenly into a lightly greased 12-cup muffin tin so that each cup is about 3/4 full, and then bake at 375 degrees Fahrenheit for 25 to 30 minutes. Grab one every morning and reheat for the perfect start to your day!
Rather than use a muffin pan, I just went for the full-blown quiche figuring that the rest of the family would want more substantial portions. For the “mix ins” I used the leftover pork chop & lamb riblet braise vegetables from the night before (the meat had already been scavenged from the leftovers leaving only the tomatoes, onions, celery, but still plenty of meaty flavor).
L and I agreed that the result was pretty satisfying and the final piece tasted pretty good a day later for breakfast.
Wine and Cheese
Notes from Wine and Cheese with B and D. Pictures and notes after the break.
What’s To Eat: Smokey Polenta With Shrimp
Smokey Polenta With Shrimp
The smoke was from using a small amount of Benton’s bacon to sautee the shrimp. The polenta was Bob’s Red Mill polenta. I finished off the sautee with some tomatoes then through the whole thing into the polenta. Pretty rich, but satisfying.
What’s To Eat: Strawberries
What’s To Eat: McBitty’s (a/k/a Mark Bittman) Black Bean Burgers
Bittman recently posted this recipe for Black Bean Burgers. I was a little skeptical, but this really worked. I came pretty close to the right texture and consistency the first time. Next time I’ll use a little bit more of the rolled oats to firm things up. I might also add some diced onion to the mix. This is a reasonable vegetarian dish, worthy of serving to guests.
What’s To Eat: Pickled Vegetables
My experience with Black Market Charcuterie motivated me to buy Ruhlman’s “Charcuterie: The Craft of Salting, Smoking, and Curing”. His “Pickled Vegetables” recipe seemed interesting and the results satisfying. Ruhlman’s recipe repeated verbatim after the break. I liked the carrots, scallions, onions, and radishes. The celery and sunchokes were not all that interesting.
Pickled Vegetables (CW from lower right): radish, carrot, scallion, sunchoke, onion
The Boulder Dushanbe Tea House
For the trip to Boulder, L picked out The Boulder Dushanbe Tea House as a destination. It did not disappoint. Details after the break.