Cooking Notes
Jul. 9th, 2003 03:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
pameladeanThe abnormally cool weather and continuing financial anxiety have contributed to my continuing to clear out the larder.
I have made broccoli and tofu with spicy peanut sauce, from The Enchanted Broccoli Forest (thanks to Jon Singer, who gave it to David and me as a wedding present). Even without the scallions and crushed raw peanuts for topping, it was quite nice over brown rice.
Yesterday I made tempeh in a more or less standard curry sauce -- sauteed onions, ginger, and garlic, with added tumeric, coriander, cayenne, whole cumin (after Lydy found it in the morass that the spice shelves have become), and garam masala. I added five carrots, julienned, and when the sauce tasted bland I put in about two tablespoons of tamarind and some black pepper. We agreed that it could have used something like raisins, but it was fairly tasty. Eric was here working, which gave me the idea of putting it over the last of the brown basmati rice he had contributed to the household some months back.
Today it's amazingly cool -- seventy degrees at a quarter to four in the afternoon, on July 9th! -- but pretty sticky. I don't feel very much inspired. I thought of pasta, only that's something that David likes, and he's out of town on business, so I should make something he doesn't like.
It would actually be possible to turn on the oven for a while. I can hardly credit it.
Pamela
I have made broccoli and tofu with spicy peanut sauce, from The Enchanted Broccoli Forest (thanks to Jon Singer, who gave it to David and me as a wedding present). Even without the scallions and crushed raw peanuts for topping, it was quite nice over brown rice.
Yesterday I made tempeh in a more or less standard curry sauce -- sauteed onions, ginger, and garlic, with added tumeric, coriander, cayenne, whole cumin (after Lydy found it in the morass that the spice shelves have become), and garam masala. I added five carrots, julienned, and when the sauce tasted bland I put in about two tablespoons of tamarind and some black pepper. We agreed that it could have used something like raisins, but it was fairly tasty. Eric was here working, which gave me the idea of putting it over the last of the brown basmati rice he had contributed to the household some months back.
Today it's amazingly cool -- seventy degrees at a quarter to four in the afternoon, on July 9th! -- but pretty sticky. I don't feel very much inspired. I thought of pasta, only that's something that David likes, and he's out of town on business, so I should make something he doesn't like.
It would actually be possible to turn on the oven for a while. I can hardly credit it.
Pamela
