Wednesday, August 12, 2009
Sometimes The Allergenius isn't such a genius when it comes to technology. Take this particular post. If you had checked it but mere hours ago, you would have come across some pretty gorgeous pictures indexed by my amusing short hand:
Enthusiastic, certainly, but perhaps a bit confounding. I’m still getting the feel of the blogger’s digital tools. Luckily, I’m much more adept with the tools in the kitchen, and love experimenting with them.
The other day I started out with some russet potatoes from my local food coop, intending to make mashed potatoes. I like my mashed potatoes especially garlicky, and I threw in a couple cloves of raw garlic before tackling the crumbly boiled potatoes with my hand blender.
Though I hadn’t added any butter, margarine or cream, the blender (which is also appropriately called a “wand” blender) was churning my potatoes into a creamy consistency, sans dairy!
My lactose intolerant stomach was thanking me before I even put the fork to my lips, and I assembled a gorgeous veggie spread with other fodder from my CSA.
Creamy Mashed Potatoes
1 LB (4-6 small or medium sized) diced potatoes, with skins on
2 cloves raw garlic, chopped
2 sprigs thyme
Salt and Pepper to taste
Chopped green onion
Drop diced potatoes gently in a pot of boiling water, and let sit for 25 minutes, or until the pieces just begin to crumble when you poke them with a fork.
Drain the potatoes in your sink, and let cool.
Place potatoes in a medium sized bowl with garlic, and tackle them with your hand blender until they are the desired consistency, then add salt and pepper to taste
Top with chopped green onion to garnish
Braised Purple Carrot and Fennel Salad
1 bunch carrots, peeled and sliced on the bias
1 medium sized fennel bulb, cut across the bulb (to prepare chop across the top to remove fronds, you can peel the bulb's outer layer if desired, but I usually leave it intact)
¼ cup apple cider vinegar plus more as needed for braising
1 bunch reserved fennel fronds
Set stove top burner to medium-high heat, drizzle 1 TB olive oil on oven safe skillet or pan
When oil is hot, toss in carrots and fennel, and let brown
Add apple cider vinegar and deglaze pan
Cover and reduce heat to medium-low. Let vegetables cook until tender, when they can be easily pierced with a fork
Uncover vegetables and set heat back to medium-high, cooking off excess braising liquid, tossing vegetables frequently
Add reserved fennel fronds
Serve and Enjoy!
Garlicky Green Beans
½ LB green beans
1 clove garlic, thinly sliced
Salt and Pepper to taste
1 TB juice from fresh lemon
Drizzle one tablespoon of olive oil in a skillet or pan, drop the sliced garlic and follow swiftly with the green beans. Cook for three to five minutes on medium high heat, tossing lightly every so often.
Squeeze juice from half a lemon onto skillet, season with salt and pepper to taste
Each of these dishes can be served as a delicious accompaniment to a main course, or served together for a hearty and nutrient rich meal!