Got a lot of washing up to do
Nov. 25th, 2010 11:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bluegargantuaHi,
Did a fair amount of cooking today for Thanksgiving. Did you know that I cook? Of course you didn't. I don't cook. But today I did (for me) a hell of a lot of cooking.
I made the stand-by: Butterscotch rolls. They were meant as breakfast, but I didn't make it over to the Thanksgiving house until 1pm so...they became dessert rolls eventually. These are stupid easy to make and would only require nuts to trip everyone's food restrictions -- big lumps of gluten swimming in sugar, fat, and dairy. But o-so-good! Since I've successfully made these in the past, they were my standby.
I wanted to put up a vegan dish of some kind. I've been meaning to play around with jicama for awhile after having it at a party this summer. Jicama (the "j" has an "h" sound), is a Central/South American tuber with a very mild, sweet taste. I found a number of recipes for jicama fries where slices of raw jicama are covered in spices and served. They went over ok, but I'm not entirely happy with how they turned out. I feel like I want to do something different with the flavor.
The final dish was very experimental -- a vegetable medley involving celery root, pearl onions and mushrooms with some garlic and bacon to round it out. There was a lot of prep involved and there were a fair number of stages in getting everything cooked up. I made a double batch to make sure there was plenty for everyone, but that meant I had to do two runs to make enough. I was pretty nervous as to how this one would turn out.
It turned out awesome. My kitchen still smells pretty wonderful, and the actual dish itself worked a treat. The flavors all came together really well and it was well received. A really tasty dish and now I sort of want to toss in some parsnip as well.
Anyway, lots of good food.
Tom
Did a fair amount of cooking today for Thanksgiving. Did you know that I cook? Of course you didn't. I don't cook. But today I did (for me) a hell of a lot of cooking.
I made the stand-by: Butterscotch rolls. They were meant as breakfast, but I didn't make it over to the Thanksgiving house until 1pm so...they became dessert rolls eventually. These are stupid easy to make and would only require nuts to trip everyone's food restrictions -- big lumps of gluten swimming in sugar, fat, and dairy. But o-so-good! Since I've successfully made these in the past, they were my standby.
I wanted to put up a vegan dish of some kind. I've been meaning to play around with jicama for awhile after having it at a party this summer. Jicama (the "j" has an "h" sound), is a Central/South American tuber with a very mild, sweet taste. I found a number of recipes for jicama fries where slices of raw jicama are covered in spices and served. They went over ok, but I'm not entirely happy with how they turned out. I feel like I want to do something different with the flavor.
The final dish was very experimental -- a vegetable medley involving celery root, pearl onions and mushrooms with some garlic and bacon to round it out. There was a lot of prep involved and there were a fair number of stages in getting everything cooked up. I made a double batch to make sure there was plenty for everyone, but that meant I had to do two runs to make enough. I was pretty nervous as to how this one would turn out.
It turned out awesome. My kitchen still smells pretty wonderful, and the actual dish itself worked a treat. The flavors all came together really well and it was well received. A really tasty dish and now I sort of want to toss in some parsnip as well.
Anyway, lots of good food.
Tom
