Kathryn's Comments » Food

Southwest Potatoes with cheddar, corn, and patience

Kathryn Huxtable — Sun, 12 Sep 2010 01:24:56 +0000

I made Mark Bittman’s Southwest Potatoes from September 7th’s New York Times. Excellent! The recipe includes corn kernels, which you brown with chilis in oil, potatoes, which you cube and cook in oil, and then you add them together, along with some black beans and chili powder, and top with cheese.

I’ll be making this again, but I think I’ll use less oil, cut the potatoes just slightly smaller, and add a bit more cheese!

I modified a recipe

Kathryn Huxtable — Tue, 11 May 2010 00:20:20 +0000

I was in the mood for an old recipe I got from my Dad, a zucchini frittata with cream cheese, zucchini, and other miscellaneous vegetable plus soft bread cubes in a custard. But it wanted a cup of black olives and I’m rather off olives these days…

So I decide that pancetta would be a good change. cube and render it and press out as much grease as possible, reserving just a bit in lieu of the vegetable oil that the veggies would normally be sauteed in. Then proceed as with the old recipe.

It was great! I’ll make it again!

(I’m eating the last of it as leftovers. It’s better than the first day.)

Here is the recipe for what I made. The original recipe used 1 cup of sliced black olives instead of the pancetta and sauteed them with the other veggies in 2 teaspoons of olive oil.

The web page with the recipe is printable. The print margins are larger than the on-screen margins.

I made the cauliflower and caramelized onion tart from smitten kitchen

Kathryn Huxtable — Sun, 21 Feb 2010 18:31:19 +0000

There was this recipe recently on Smitten Kitchen for a cauliflower and caramelized onion tart, which I made last night. It was wonderful!

It’s actually a cross between a tart and a quiche, because it has a custard filling.

Very yummy. It made leftovers.

Multicultural stir-fry

Kathryn Huxtable — Fri, 19 Feb 2010 18:22:54 +0000

So I’m at home with some sort of sore throat and runny nose, and I wanted some good food to both fill me up and to ease my sinuses.

I made Kathryn’s multicultural stir-fry. This time it was British-American-Asian.

I started out British by chopping a turnip into 1cm cubes and sweating them in a small pat of butter mixed with rather more olive oil, some salt, and some thyme. (Butter and turnips go well together.)

When the turnips were getting tender I added some minced shallots and pressed garlic and let it just begin to release their aromas, I added some leftover brown rice, turned the heat up, and began to stir fry the rice in the residual oil.

After a few minutes I went all asian and drizzled some Thai chili-garlic sauce over it and stirred it through. Then I cleared a spot in the center of my skillet and cracked an egg into it and pan-scrambled it. When the egg was not quite set, I stirred it into the rest of the mixture and let it finish.

I transferred the mixture to my plate and topped it with some grated cheddar cheese. (Cheddar and turnips go very well together.)

It was great, although very non-traditional in any culture’s cuisine. I mean, cheese in asian food? Stir-fry in British? In any case, it was American because I’m American.