Winter melon! Never heard of it (have you?), but I want to eat it again. Here's what it looks like. I bet it would be equally delicious in a stir-fry.
PS: Don't they look like little sugar cubes? Kind of darling.
Showing posts with label new to chefty. Show all posts
Showing posts with label new to chefty. Show all posts
Sunday, December 09, 2007
Bring on the new foods.
I went for sushi on Thursday night and had some very tasty miso soup. Therein were these perfect little cubes of...something. They were nearly translucent, but still had some bite and a sweet, barely starchy kind of flavor. I was confounded. Chefty, I asked myself, is this potato? Some sort of radish? What it is?! I decided it must be daikon and asked the waitress and she said, "It's winter melon."
Winter melon! Never heard of it (have you?), but I want to eat it again. Here's what it looks like. I bet it would be equally delicious in a stir-fry.
PS: Don't they look like little sugar cubes? Kind of darling.
Winter melon! Never heard of it (have you?), but I want to eat it again. Here's what it looks like. I bet it would be equally delicious in a stir-fry.
PS: Don't they look like little sugar cubes? Kind of darling.
Sunday, December 02, 2007
Mulled is a good word.
I made some mulled wine last night with some leftover Zinfandel. Heated up today, it's ten times better. I took a mug of it into the shower with me! How's that for a rainy day treat? (Fortunately my shower has a handy little shelf that's out of the way of the nozzle and any errant soap suds.)
Anyway, mulled wine is really easy if you've never made it: just red wine, a few heaping teaspoons of sugar, a couple cloves, a cinnamon stick, star anise if you have it, a few black peppercorns, and a few peels of orange zest. Turn it on low, cover, simmer for half an hour, then strain and sip. There are recipes that include brandy, which seems like a bit much to me (also I don't really like brandy). Some people add hunks of apples and orange and pear along with the spices--I like that, too, but the fruit doesn't hold up for long. Which is fine because honestly, would a delicious wine-poached pear or apple get left behind? Not by me. I think you could probably use any red (save for maybe a light red like pinor noir)--I've seen a lot of recipes that recommend rioja or merlot. This zinfandel tastes pretty good to me!
Alright, off to lunch (grilled cheese and Campbell's tomato soup...mmm) and then to work. I did venture out into the rain today and picked up some goods at the market. Nothing too interesting, except for kohlrabi--a new ingredient for Chefty! I had some kohlrabi soup a few weeks ago that came with a grilled scallop, it was a really interesting flavor, kind of nutty but with a tang that tasted a little like turnip (minus the sour). Yum. I'm planning to roast this with some acorn squash as a side dish for my birthday dinner this week.
Anyway, mulled wine is really easy if you've never made it: just red wine, a few heaping teaspoons of sugar, a couple cloves, a cinnamon stick, star anise if you have it, a few black peppercorns, and a few peels of orange zest. Turn it on low, cover, simmer for half an hour, then strain and sip. There are recipes that include brandy, which seems like a bit much to me (also I don't really like brandy). Some people add hunks of apples and orange and pear along with the spices--I like that, too, but the fruit doesn't hold up for long. Which is fine because honestly, would a delicious wine-poached pear or apple get left behind? Not by me. I think you could probably use any red (save for maybe a light red like pinor noir)--I've seen a lot of recipes that recommend rioja or merlot. This zinfandel tastes pretty good to me!
Alright, off to lunch (grilled cheese and Campbell's tomato soup...mmm) and then to work. I did venture out into the rain today and picked up some goods at the market. Nothing too interesting, except for kohlrabi--a new ingredient for Chefty! I had some kohlrabi soup a few weeks ago that came with a grilled scallop, it was a really interesting flavor, kind of nutty but with a tang that tasted a little like turnip (minus the sour). Yum. I'm planning to roast this with some acorn squash as a side dish for my birthday dinner this week.
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