some food pix
I know, it’s a knitting blog…and I’m hoping to have more knitting content next week. But I have been cooking a lot, so here’s some food pix.
I made some ratatouille and stretched it out over three meals and not until the last meal did it reach its full potential.
This is from Vegetarian Suppers from Deborah Madison, with her accompanying semolina crepes. It was okay, but it was lacking something. (For those of your shopping along at home, this is our lovely everyday wedding china, One O One, by Eva Zeisel for Royal Stafford; Sasaki Asana flatware, designed by Vignelli Associates; and Riedel wine glasses. I am grateful for all of our wedding gifts, especially because I lived like a stereotypical bachelor before I got married and ate frozen lasagne over the sink with my one fork. Seriously. I only had one bowl. When Adam moved in, he brought two bowls. So we had three crappy bowls. But now I am truly grateful for being able to eat off nice plates and not my dollar store purchases. And we now have so many great kitchen tools! My most used gift, besides the plates and flatware, is, I think, the garlic press.)
Anyway, the next night I cooked it over rice, which Adam deemed a big improvement. And then finally, I had the idea to add beans. This finally elevated it to a truly tasty meal:
VOILA!! Here’s my recipe. I am including the brands not because I am paid (HA!) but because I think it might be useful.
(0.) Cook some dried black beans from scratch. They have much more texture and taste (and are significantly lower in sodium) than the canned ones. I put in a heaping teaspoon of Penzey’s Fox Point seasonings when it was cooking. This takes awhile, so budget out a few hours to get this part done.
(1.) THE RICE. I highly recommend using this short grain brown rice mix–it’s got some chew and a lot of flavor. It’s called Lundberg Jubilee. I bought it at the health food store and according to the package it is a mix of “Wehani®, Black Japonica™, short and medium grain red rice, short and long grain brown rice and sweet brown rice.” Okay, whatever. But it’s a crucial element of my recipe, in my opinion.
(2.) Put the rice (I used 3/4 cup for two people) and put double the amount of chicken broth into your rice cooker or pot. (So, here, I put in 1.5 cups of chicken broth. I use Imagine Organic, because that is what Cook’s Illustrated decided was the best after taste tests, and Chris Kimball is my lord and master. I would also try to use a lower-sodium brand here.) I also sprinkled Penzey’s Spices Old World Blend over the top and stirred it around before I started cooking. (We got the Penzey’s “Ethnic Milwaukee” set of spices from Adam’s Milwaukee cousins as a wedding gift and I have been using them with abandon.)
(3.) Cook the rice.
(4.) Form a mound: Put in a bunch of rice. Heap some warm beans on top. Put the reheated ratatouille on top. Ratatouille is tastier after a day or two in the fridge. As I said, this is from Vegetarian Suppers by Deborah Madison, but probably any recipe for ratatouille is fine. Fry an egg. Put it on top.