Someone Else's Farm

September 16, 2010

New Recipes

Filed under: what we did — Tags: , , , , — M @ 15:15 PM

We made some new dishes this week with our CSA share. We even made two recipes for the same little squash!

The squash started out in a recipe from the most recent issue of Fine Cooking, for a braised acorn squash with rosemary. The squash was the little carnival or sweet dumpling or whatever it was, and the rosemary came from the next-door neighbor’s bush. Casey made it, we tasted it, and it was pretty much meh. We aren’t sure whether this particular squash variety doesn’t have a huge potent flavor to begin with, or if it wasn’t cooked as much as it should have been, but for whatever reason it didn’t float our boat. Instead, we put the wedges of (par-)cooked squash in the fridge for later, and went out for dinner that night.

A couple of days later, it was time to do something with the squash. I cut it off the rind, and cubed it. And then I cooked a pound of whole-grain shells (Barilla brand), mixed them and the squash cubes together with a cheese sauce that I zinged up with plenty of cayenne, and baked up a mac and cheese with squash. This worked well. My mac and cheese recipe is mostly from Cook’s Illustrated, but I never bother with a crumb topping. In this case, I topped the pan with caramelized onions, which worked really well with the dish. And although I’m not generally a fan of most whole-grain pasta, it worked fine in this dish.

We also found something new to do with mustard greens! This recipe came from the December 2000 issue of Fine Cooking (and I apologize for the locked link; I couldn’t find the recipe elsewhere.

Noodle soup

We used a package of sirloin strips that we’d found marked down at Wegman’s that morning as the meat, some somen noodles from the Asian market in Syracuse, and the mustard greens. We used some boxed chicken broth as the base for the soup, but next time we might try using some of the Thai broth to further Asianify the flavors with no extra effort on our part. We also think this would probably do well in a shabu-shabu type treatment with thin strips of beef, or possibly like some kinds of pho where very thin slices of raw meat are placed in a soup bowl and very hot broth is poured on top. Either variation would be a fun dish for the right kind of company!

And finally, last night I made mujadarah (or megadarrah, or whatever name you want to call it). We first had this dish at the Aladdin’s restaurant in Hudson, OH, with our friends Dan and Emmy. I followed Claudia Roden’s recipe, which I have in both her New Book of Middle Eastern Food and her Book of Jewish Food, and is also available on line. It’s basically lentils and rice, with lots and lots of caramelized onions. I used green French lentils, because I like the way they hold their shape when they’re cooked, and basmati rice, because I love the flavor and texture and it’s what I keep on hand. And caramelized onions are always good. Aladdin’s serves their mujadarah with a salad of tomatoes, cucumber, green onion, and parsley, with a dressing of olive oil and lemon juice. I did the same, except for the parsley because I didn’t have any and I forgot to get some when I went shopping. I even went so far as to get really good yogurt…which I then forgot about in the fridge. I guess that means we have it to eat with the leftovers this weekend. Oops.

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