Aug. 9th, 2004 04:34 pm
Back to everyday trivialities
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muckefuckLast night, I took advantage of the cooler weather to have ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
monshu over for quesadillas. At least, it was cooler when I issued the invitation; by the time he arrived, it had gotten warm and sticky again and hot food cooked at home seemed less of a genius idea.
But what else could I do? I tend to have so few ingredients on hand that flexibility is out of the question. That morning, I couldn't even scrounge anything for breakfast; I ended up finishing up a package of crackers to give me the energy to go out and shop.
For the first time ever, I saw fresh favas for sale. I love reading my Catalan cookbook but, unfortunately, many of the "basic" ingredients it calls for are unfindable. I've been wanting to make the canelons recipe for years, but even my half-Italian SIL wasn't sure where to find fresh pasta sheets around here.
I still can't make my favourite favas dish, faves a la catalana, because there's no place to buy the botifarra, but there's a recipe for amanida de faves amb menta that looks quite tasty.
Of course, before I can make that, I have to figure out how to cook the favas properly. Worried I wouldn't get to them before they want bad, I plucked the beans from the 3/4 lbs. I bought at Delray Foods and ended up with a small handful, which I blanched, shelled, and stuck in the freezer.
Sometime soon, I'll pull them out and complete the cooking. The huge discrepancy in the relative size of the beans (the smallest one is lima-bean size, the largest as big as the head of a shitake mushroom) causes me concern about even doneness, though.
The quesadillas came out a bit better than last time, I think.monshu thought the whole wheat tortillas somewhat overwhelmed the ingredients, but I thought my idea of making a sofregit of cebollitas and scallion whites and cooking it down with salsa ranchera and cubed pork to make a savoury filling worked rather well.
monshu over for quesadillas. At least, it was cooler when I issued the invitation; by the time he arrived, it had gotten warm and sticky again and hot food cooked at home seemed less of a genius idea.But what else could I do? I tend to have so few ingredients on hand that flexibility is out of the question. That morning, I couldn't even scrounge anything for breakfast; I ended up finishing up a package of crackers to give me the energy to go out and shop.
For the first time ever, I saw fresh favas for sale. I love reading my Catalan cookbook but, unfortunately, many of the "basic" ingredients it calls for are unfindable. I've been wanting to make the canelons recipe for years, but even my half-Italian SIL wasn't sure where to find fresh pasta sheets around here.
I still can't make my favourite favas dish, faves a la catalana, because there's no place to buy the botifarra, but there's a recipe for amanida de faves amb menta that looks quite tasty.
Of course, before I can make that, I have to figure out how to cook the favas properly. Worried I wouldn't get to them before they want bad, I plucked the beans from the 3/4 lbs. I bought at Delray Foods and ended up with a small handful, which I blanched, shelled, and stuck in the freezer.
Sometime soon, I'll pull them out and complete the cooking. The huge discrepancy in the relative size of the beans (the smallest one is lima-bean size, the largest as big as the head of a shitake mushroom) causes me concern about even doneness, though.
The quesadillas came out a bit better than last time, I think.
monshu thought the whole wheat tortillas somewhat overwhelmed the ingredients, but I thought my idea of making a sofregit of cebollitas and scallion whites and cooking it down with salsa ranchera and cubed pork to make a savoury filling worked rather well.