Saturday, December 26, 2009

And the tree comes down in 3-2-1...

Oh, so everything is now a kitten toy...
Chunkers has other priorities.

Friday, December 25, 2009

Sunday, December 20, 2009

Alien in the Kitchen - Leeks

Leek and Potato Soup From Cooking with Gil (Green Box)
  • 50 grams butter
  • 1 red onion, finely chopped
  • 3 leeks, white part only, sliced
  • 1 celery stalk, finely chopped
  • 1 garlic clove, finely chopped
  • 200 grams potatoes, roughly cut into 2cm cubes
  • 750mls chicken stock
  • 220ml cream
  • 2 tablespoons chopped chives

•Melt the butter in a large pan and add the onion, leek, celery and garlic, cover the pan and cook, stirring occasionally, over low heat for 15 minutes, or until the vegetables are soft, but not browned

•Add the stock and potatoes and bring to the boil, reduce the heat and simmer covered for 20 minutes

•Allow the soup to cool, and puree in a blender or food processor, or use a handheld blender

•If freezing, freeze at this stage, otherwise bring the pan of soup gently back to the boil, and stir in the cream.

•Season with salt and pepper and reheat without boiling, serve garnished with the chives

Produce Inspecktor LittleBit sez veggies is ok.

Alien in the Kitchen - Savoy Cabbage

Savoy Cabbage Gratin with Saint-Marcellin From All About Braising by Molly Stevens 3 T. butter 1 head savoy cabbage (about 1 1/2 lbs), quartered, cored, and sliced into 1/2 inch wide shreds 1 bunch scallions, white and green parts, sliced into 1/2 inch-wide pieces salt and pepper 1 1/4 c. chicken stock 1 ripe Saint-Marcellin cheese (about 3 oz) (substitute a good triple-cream cheese such as Brillat-Savarin, Saint Andre, Explorateur, etc) Preheat the oven to 350 degrees. Butter a large gratin dish. In a large skillet, melt the butter over medium-high heat. Add the cabbage and scallions, season with salt and pepper, and saute, stirring ofen until the cabbage is just beginning to brown, 10-12 minutes. Pour in the stock, bring to a steady simmer, scraping the bottom of the pan, and cook for about 2 mintues. Scrape the cabbage mixture and all its juices into the gratin dish. Cover tightly with foil then place in the oven and bake for 45 minutes. Remove the foil and contine to cook until the liquid is mostly evaporated, another 20 minutes or so. Cut or tear the cheese into small lumps and scatter across the gratin. Increase oven temperature to 375 and cook until the cheese is thoroughly melted, about 10 minutes. Serve hot or warm as a first course, side dish, or on its own as a light supper. Enjoy!


Green Box delivery usually has at least one surprise item. This week it's Romanesco. Looks like a broccoli from outer space, but is actually related to cauliflower. I admired it for a while; then what the heck, nuked it with mayo, mustard and cheese. Delicioso.

Frosted Cauliflower

  • 1 med. cauliflower (about 1 1/2 lb. trimmed)
  • 2 tbsp. water
  • 3/4 c. shredded cheese (I like Elemental, but even Velveeta will do.)
  • 1/2 c. mayonnaise (scant)
  • 2 tsp. Dijon mustard
  • Paprika or seasoned salt to sprinkle on

Cut off stem, leaving cauliflower whole. Put water and cauliflower in 1 1/2 quart casserole. Cover and microwave on high about 9 minutes, turning bowl 1/4 turn once. (Should be just tender). Meanwhile, mix other ingredients. Drain cauliflower then spread with topping. Cover and let stand 5 minutes until topping melts. Makes 6 servings.

What was more disturbing was the other alien in the box...

Sunday, December 6, 2009