Sunday, April 17, 2011

Burnt Greens

Last Thursday, I went to Revel with my cousin Amelia and ate what amounted to a broiled salad. It was a mixture of lettuces and other greens, blackened on top and raw on the bottom, and it was very good. I don't think I can reproduce it, but yesterday I made something similar. I used kale raab (kale that had started to flower). I think any tough green like kale, chard, or collards would work fine.

  • 1/2 pound bunch of kale raab
  • 1 tbs. peanut oil
  • 1 tbs. fish sauce
  • 1 tbs. garlic-chili paste
  • 1 tbs. fermented plum paste, or fermented soy paste, or soy sauce
  • 1 tbs. rice vinegar
  • 2 tsp. sugar
  • 1 tbs. water

Mix together all the ingredients besides the greens and the peanut oil. Blanche the greens for about five minutes (less if they're young and tender) in boiling water. Drain and run cold water over them to stop the cooking. Lightly squeeze the greens to remove water and lay them out in an inch-thick layer on a baking sheet. Dry the top of this with a cloth or paper towel as best you can, and drizzle the peanut oil on it. Put the greens right under a preheated broiler. Take them out after about five minutes, when they've just started to burn at the tips. Put in a bowl and toss with the sauce.

Burnt greens.

A bulb growing in our planter.

Saturday, April 09, 2011

Hummus Variant

Tonight for dinner I made hummus, and it only took me about an hour. I took my favorite hummus recipe, replaced the slowest cooking beans (chickpeas) with the quickest (black-eyed peas), and also threw in some leeks, because I've always wanted to put leeks in hummus. The results were pretty good. Nobody who ate it would bat an eye, but once you know it's not made with chickpeas, you'll notice the slight vegetal flavor of the peas. Or maybe that was just the leeks. Either way, I liked it.

  • 1 cup black-eyed peas
  • 1 large leek, cleaned and chopped
  • 1/2 cup tahini
  • juice of 1 1/2 lemons, or more
  • 3 cloves garlic
  • olive oil, salt

Cook the black-eyed peas in water to cover with about 1/2 tsp. of salt. You want to get them completely tender. Mine took about 45 minutes, but beans vary. While they cook, sauté the leeks in oil slowly with a bit of salt, stirring occasionally, until they've browned a bit. When the back-eyed peas are almost done, add the leeks to the pot with them.

Leeks and black-eyed peas cooking. Despite the picture, cover the pot of black-eyed peas.

In a food processor (or with an immersion blender, which is what I used), puree the garlic with the lemon juice, tahini, and 1/4 cup of water (use extra water from the beans if there's any). Add the black-eyed peas and the leeks and puree some more. Add olive oil to taste (I like about 1 tbs.), and puree some more. Add salt and more lemon juice if necessary.

More Home Improvement

When I was in New York a few weeks ago, I packed up 45 pounds of CDs and books of mine that were cluttering up my parents' house and mailed them to Seattle. Soon, they were cluttering up my apartment, and Lindsay and I set out to do something about it.

We went to the hardware store, bought some standard shelves and supports, found studs in our wall, and put everything up. The shelves look nice, and they feel sturdy. Success!

Me and Lindsay looking unusually glamorous in New York.