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I am now at about 75% of normal. Whew.
In my continuing quest to find good neighborhood restaurants, I visited Surfas, the new cafe that's par of an ultra-fancy gourmet food and cooking supply place. I was not impressed. Although the snickerdoodle was delicious, the strawberry-basil soda had so much ice that it drowned the delicate flavor almost immediately, and the pastrami sandwich had so much mustard that the bread was sodden. I might try it again for the baked goods, but it's not replacing Clementine. And although I now know where to go should I want a whole goose or foie gras, all the other ingredients I might have bought were priced triple what they would have been had I bought them at any Asian market.
On my way back, I discovered the Culver City farmer's market. Had I but known, I would have gone there for lunch. I decided to stop and buy some greens to stir-fry, but there were no stir-fry greens in sight, only salad greens. I asked the lady about her dollar-a-bunch greens, which had flat, broad, tapering leaves and bunches of buds and tiny yellow flowers. She informed me that it was "ha choy" (I think), that yes, I could stir-fry it, and yes, you eat the flowers. Has anyone heard of this? How do I cook it?
I also bought purple potatos (again, there was a language barrier, but I am pretty sure the guy told me that they were like fingerling potatos, which I believe you roast?), a blood orange, a grapefruit/orange hybird, a mandarin orange, a bunch of carrots, organic beef jerky, garlic, peas, onions, and hot pecan pralines. While inhaling the pralines I heard a familiar voice. It was Sensei Gary! I was very surprised to run across him, as one is when one runs across people one only knows from one location. Apparently he'd also been driving past, then pulled over.
Any suggestions on simple ways to cook all this stuff, together or separately, would be appreciated.![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
oyceter, what's the pea recipe again?
In my continuing quest to find good neighborhood restaurants, I visited Surfas, the new cafe that's par of an ultra-fancy gourmet food and cooking supply place. I was not impressed. Although the snickerdoodle was delicious, the strawberry-basil soda had so much ice that it drowned the delicate flavor almost immediately, and the pastrami sandwich had so much mustard that the bread was sodden. I might try it again for the baked goods, but it's not replacing Clementine. And although I now know where to go should I want a whole goose or foie gras, all the other ingredients I might have bought were priced triple what they would have been had I bought them at any Asian market.
On my way back, I discovered the Culver City farmer's market. Had I but known, I would have gone there for lunch. I decided to stop and buy some greens to stir-fry, but there were no stir-fry greens in sight, only salad greens. I asked the lady about her dollar-a-bunch greens, which had flat, broad, tapering leaves and bunches of buds and tiny yellow flowers. She informed me that it was "ha choy" (I think), that yes, I could stir-fry it, and yes, you eat the flowers. Has anyone heard of this? How do I cook it?
I also bought purple potatos (again, there was a language barrier, but I am pretty sure the guy told me that they were like fingerling potatos, which I believe you roast?), a blood orange, a grapefruit/orange hybird, a mandarin orange, a bunch of carrots, organic beef jerky, garlic, peas, onions, and hot pecan pralines. While inhaling the pralines I heard a familiar voice. It was Sensei Gary! I was very surprised to run across him, as one is when one runs across people one only knows from one location. Apparently he'd also been driving past, then pulled over.
Any suggestions on simple ways to cook all this stuff, together or separately, would be appreciated.
oyceter, what's the pea recipe again?
From:
no subject
Anyway, you can probably make twenty-clove garlic chicken now!! Get about five chicken thighs and rub them down with paprika (you can use breasts, but I like dark meat). You actually don't have to use the paprika if you don't have any, I just like it. Just rubbing down with salt and pepper is good too. Chop up the potatoes and carrots, peel twenty-some cloves of garlic (more if you like).
Preheat your oven to 425 degrees. Put all the veggies in a pan, sprinkle with salt and pepper to taste and olive oil. Put the chicken on top. Stick pan in oven and cook for approx. 45 min. or until the chicken looks done. It's nice because the chicken juices will run out on the veggies and soften them. This is also really, incredibly good when you substitute yams for potatoes, or any other root vegetable you like.
Here's the actual recipe: http://upsy-daisy.livejournal.com/259808.html