Food

This is a slight change from the previous posts, but we’re in the process of deciding what we’re planting in the garden this spring, and it’s time to review how our frozen veggies turned out.  We really like the freezer pickles, but keep forgetting that they are there.  The regular frozen cucumbers (which we sauté) are really good, too, so we’re going to plant and freeze those guys again next year. 

The frozen tomatoes, surprising, also turned out really good.  However, those are definitely only for use in stews, soups, etc.  Basically, it seems to me that they can be used anywhere you’d use canned tomatoes.  We just put them under some running water, skin them, chop/slice them a little (or not), and we’re done.  The frozen chard is good, but not as good as fresh chard.  The pole beans are fine, but I think they have the same issue as the chard:  we waited until they were too old before we froze them.  They were past their prime already.

The shredded zucchini turned out really good.  The sliced, frozen zukes, on the other hand, suck.  They may be good in a stew or soup (I’m going to try them tomorrow in some ratatouille), but just sautéed, they are rubbery and horrible.  We haven’t tried the beets yet, but because they were pretty lame in their original unfrozen state, I’m not holding out a lot of hope. 

Speaking of ratatouille, that has been my “usual” homemade lunch for about 8 years now.  I make a huge pot at the beginning of the week, divvy it up into containers, take it to lunch and make my coworkers jealous.  Even the folks who don’t like veggies are hard pressed to resist the smell of all these stewed yummies in their herbs.  I’ve changed, however, my technique at making it.  I’m incorporating some hints from a recent Food And Wine on cooking quickly: Chop and Drop.  No more mise en place in any of my cooking.  I turn on the stove, heat the pan and start chopping.  I’ve really reduced my prep time a lot, and only a few times have 1) the veggies had to wait or 2) the dish has had to wait for the veggies.  It’s a boatload faster and clean up seems easier.  And really, don’t all good recipes start with either an onion or garlic sautéing? 

I’m also trying to be more imaginative and not rely so much on recipes.  I do find that this means I have to have more general food things lying around (enough fresh ginger, jalapenos, green onions, peppers, shallots and basic meats) to not have something completely lame, but so far, this strategy is meeting my requirements of quick and easy. 

That said, I am going to try out one new cookbook this year (unless I get Jacques Pepin’s new book Fast Food My Way).  The one cookbook I’m going to follow more regularly is:  Everyday Dining with Wine.  Saturday night, we had a flank steak in herb dressing with a “matching” Zinfandel.  I’m not a big zin fan, but this was really good.  The cilantro/mint/basil mix of the herb marinated steak brought out the cilantro/mint/basil herbs in the wine.  I would have never thought it so, but I’d take a bit of the steak and a sip of the wine and the cilantro/basil/mint taste was the same.

OK.  No more discussions of food.  I have to go to work and return early to meet the folks to install our new washer and dryer!  Yes, we’ve been 10 days without adequate in home laundry.  I can’t wait to wash and dry and wash and dry and wash and dry our stinky ash clothes!  

7:41:34 AM