20 November 2011

Simple Stir-Fry, Simple Soup, Simple Quiche

For this somewhat rainy, mostly dreary weekend, E and I crossed something off our list - cooking from Julia Child (Mastering the Art of French Cooking in particular). We couldn't decide on a meat dish. Well, we could, but it was Coq au Vin and I didn't have a heavy dish too cook it in. We decided on quiche, which it also turns out I didn't have a dish for. With that purchased, we prepared our dairies. Cream, butter, Swiss cheese, don't go this was if you don't eat those things. A few things went wrong when making this- the tart pan I purchased had short sides; on top of that, the crust itself got too thick on the bottom. This meant bites were at least a quarter dough, and with a slightly undercooked dough (that is, not crispy), it was an issue. When fresh from the oven and piping hot, the dish was delicious. Cold the next day, it tasted like a chunk of dairy fat which, honestly, it was.
To accompany it, I took Child's Brussels sprouts cooking method but not the ingredients. Roughly what I have always done, with an extra oven step at the end, viz. put an x in the base, blanch or steam quickly, fry in pan until sizzling, and, with the extra step, cook in the oven for 20 minutes. I wouldn't recommend the oven step unless the Brussels are bathing in butter; only a small amount of each was crispy.

There was also a stir fry with miso; I measured everything, but the dish wasn't a standout. The ingredients were a nice mix, aptly labeled "Mikey Food" by the illustrious E. Tofu lightly fried then sauteed with broccolini and a miso-based sauce, with oven-roasted yams added at the end. Yams in stir fry are quite good, it turns out
The soup was another dish that, while pretty good, was nothing to write home about. Onion "stock", canned diced tomatoes, wild rice, a smattering of carrots and zucchini. Seasoned with Herbes de Provence, I burned my mouth on it too quickly to tell if it was delicious or merely good. It shouldn't be too hard to create a similar dish at home; ours was light on water and hence stew-like.

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