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Last night's meal turned out tasty and not at all what I was expecting.
The couscous with sundried tomatoes and raisins turned out much more flavorful than intended -- I'd forgotten how powerful sun-dried tomatoes tasted. They definitely dominated the dish, and the various greens and spices could have just as well been left out. The roasted sweet potato slices were okay; some were a little tough, some a little over-garlicky. The tough ones had too little olive oil, and the garlicky ones had, well, too much garlic. :) Some of them, however, were just right. Finally, I learned that Very Large leeks should be treated rather differently than leeks half their size -- while the recipe I was using suggested that the leeks be boiled for five minutes, these required more like thirty. Eventually, with the addition of white wine, molasses, and veggie-sausage, I had a reasonably tasty dish...which was nothing like the tender, mostly-undressed leek salad I'd been aiming for. Nobody seemed disappointed but me, so I think that means the meal was a success.
On tonight's menu:
...maybe along with some leftovers. I'll let you know how it turns out. :)
I've combined 1.5 lbs potatoes with a about 1/8 c olive oil, 3 Tbl crushed dried rosemary, 1/2 tsp fennel seeds, six cloves of peeled garlic, four or five peeled boiler onions, and a dozen or so dried bay leaves in a 9x9 pyrex baking dish. Having preheated the oven to 425 degrees F, I'm expecting them to take about 40 minutes to roast (thanks to the recipes from the grower, Cinacia).
This gives me plenty of time to pour through cookbooks for ideas on how I'd like to make the wilted spinach salad happen. I'm currently thinking: cut the broccoli into small florets & steam them. In the wok, mix some of this convenient rasberry vinaigrette that someone has left (three bottles of) at my house, the broccoli, some thinly-sliced celery, and perhaps some orange segments. Or maybe I can add those later (though 'Recipes 1-2-3,' which I've been consulting to encourage me to stop mixing together so many flavors that everything is unrecognizeable, has this fried-citrus concept. I don't have enough time to do the hour-long marination she's suggesting, though...). At any rate, I'll add the spinach last, so it'll just have wilted and still be a nice shade of green right before serving-time.
Stay tuned.
Posted by sev @ 06:18 PM PST |