With all of my spare time I decided to make some breads, which I usually don’t have a lot of patience for. The best recipe I found in terms of convenience was this one. I like that you can leave the dough in the fridge for a couple of weeks and then bake a loaf whenever you want it. That is usually why I avoid making bread, as timing fresh bread with a meal never seems to work out with me when there are rises involved.
The first loaf was made immediately after making the dough and the second loaf was after the dough had sat in a tupperware in the fridge for 3 weeks. The first one I made inside the dutch oven to try for a really crispy crust, and the second I made on a cookie sheet. Both were delicious. There are surely better loaves to be made, but in terms of convenience I will probably stick with this recipe, as having fresh bread is much more delicious than no bread.
I made a “moroccan stew” which I’ve made similarly before, mostly using the combination of tomato, cinnamon and lemon for flavoring, and using cabbage and chickpeas for substance. This time I also decided to make a side of carrots and apricots marinaded in a mix of apricot jam, sriracha, and a bit of cumin. I’ve been trying to cook with fruit more and this turned out really well, as the dried apricots really absorbed the marinade flavors. I served it with some full fat greek yogurt to cut the spice.
Continuing with the “fruit” theme… when I went to the “big city” and got special groceries like goat cheese, I wanted to make a nice spread for an appetizer for guests visiting. I melted goat cheese, butter, and de-pulped grapefruit and then cooked it all down for a while, then spread on toasts. I like the bitter grapefruit with the sharp goat cheese, I think the flavors flow together well.
I used the last of the season’s 79c/lb roma tomatoes to make a simple dish with tomato, potatoes, and navy beans, spiced pretty heavily with thyme and paprika, which turned out well. On future reheats I mixed in some goat cheese which made it even more delicious. But I think I maybe just really like goat cheese. Everything is better with goat cheese.
Recently I read that you can grate or food processor cauliflower to make a cous-cous like substance. I think a lot of gluten free or paleo people are really into it as a grain substitute. I did half with the grater and half with the food processor and they turned out about the same. I loved what came out- a while and fluffy mass. But then I mixed it in with some vegetables, brown miso paste and white pepper and while it tasted really good, I overcooked it and it kind of all turned in to a mush. I think the cauliflower cous-cous only needs to cook for a couple minutes.
In my continuing effort to cook more with fruit, I have been buying pounds of beautiful local Washington apples and cooking as many as I can and juicing the rest. (APPLE LIME JUICE! It’s delicious. Juice something like three apples to every lime! I didn’t take a picture, because… it just looked like normal juice. But it’s delicious.)
This was onions, apples and purple cabbage cooked in butter.
I can’t take credit for this grilled cheese with a sauteed apple patty grilled in butter, as it was George’s invention and execution. Although I did add the spinach to mine for color (George is notsomuch on the spinach).