Nov. 8
Breakfast: leftover corn with sesame, leftover rice, leftover palak paneer.
Lunch: bulgogi fried rice from the restaurant. Shared some of it with my daughter, who was hungry when she came home from tennis class.
As an aside, I must mention: last year, perhaps at Christmas, somebody appears to have purchased me a subscription to Bon Appetit magazine. However, everyone I can think of denies having done so. I have no idea why Bon Appetit just started showing up one day in my mailbox. It's glitzy, contains recipes that often don't appeal to me, and seems to assume that I throw a lot of parties and barbecue regularly in the summer. However, in each issue there are usually a couple of recipes that I do want to try. I've made some fabulous salads, for instance, and a lovely frozen dessert with black sesame seeds.
This late afternoon, I made the Blueberry/Pecan Galette from the July issue (I'm behind on more things than blogging). However, something was way off about this recipe. If I'd toasted the pecans as long as instructed, they would have been black; the ratios of flour, butter and water in the dough were completely wrong. Even adding only 2/3 of the water that the recipe called for resulted in a dough that was almost dripping wet, like clay for a potter's wheel. I added some extra flour to make it work. While the galette baked up edible, the proportion of butter to actual solids in the crust resulted in massive blueberry leakage all over the baking tray and hence a significant loss in dessert volume. This was, incidentally, the recipe featured on the cover of the magazine. Where are your recipe testers, Bon Appetit??
Dinner: Madhur Jaffrey's "Red-Cooked" Daikon, white rice, stirfried tofu along the approximate lines of her Ginger-Garlic Bean Curd, kale cooked with onions. I forgot to add the sesame oil to the daikon (this has suddenly become an issue with me, as with some otherwise delicious muffins to which I forgot to add the salt and spices, resulting in the need to sprinkle salt on each muffin before consuming)-- but the daikon ended up tasting so greasy anyway that I can't imagine wanting to add more oil. There was something about this recipe I found cloying. Galette for dessert.
Snacks: 4 cups of coffee, 2 regular, 2 decaf, with half and half. 2 dried figs. 1 Red Hook beer.
Breakfast: leftover corn with sesame, leftover rice, leftover palak paneer.
Lunch: bulgogi fried rice from the restaurant. Shared some of it with my daughter, who was hungry when she came home from tennis class.
As an aside, I must mention: last year, perhaps at Christmas, somebody appears to have purchased me a subscription to Bon Appetit magazine. However, everyone I can think of denies having done so. I have no idea why Bon Appetit just started showing up one day in my mailbox. It's glitzy, contains recipes that often don't appeal to me, and seems to assume that I throw a lot of parties and barbecue regularly in the summer. However, in each issue there are usually a couple of recipes that I do want to try. I've made some fabulous salads, for instance, and a lovely frozen dessert with black sesame seeds.
This late afternoon, I made the Blueberry/Pecan Galette from the July issue (I'm behind on more things than blogging). However, something was way off about this recipe. If I'd toasted the pecans as long as instructed, they would have been black; the ratios of flour, butter and water in the dough were completely wrong. Even adding only 2/3 of the water that the recipe called for resulted in a dough that was almost dripping wet, like clay for a potter's wheel. I added some extra flour to make it work. While the galette baked up edible, the proportion of butter to actual solids in the crust resulted in massive blueberry leakage all over the baking tray and hence a significant loss in dessert volume. This was, incidentally, the recipe featured on the cover of the magazine. Where are your recipe testers, Bon Appetit??
Dinner: Madhur Jaffrey's "Red-Cooked" Daikon, white rice, stirfried tofu along the approximate lines of her Ginger-Garlic Bean Curd, kale cooked with onions. I forgot to add the sesame oil to the daikon (this has suddenly become an issue with me, as with some otherwise delicious muffins to which I forgot to add the salt and spices, resulting in the need to sprinkle salt on each muffin before consuming)-- but the daikon ended up tasting so greasy anyway that I can't imagine wanting to add more oil. There was something about this recipe I found cloying. Galette for dessert.
Snacks: 4 cups of coffee, 2 regular, 2 decaf, with half and half. 2 dried figs. 1 Red Hook beer.