Introducing a new installment of posts here at the urban homestead: all the good stuff we’ve eaten in the last week! Please attempt to contain your excitement.
I reserve the right to use the term “week” loosely, as it may include a period of time anywhere between 2 and 47 days.
The last few weeks have been very full-fat dairy-heavy. And by full-fat dairy I mean heavy cream, half and half and whole milk. I have a Master’s degree in Nutrition, and have never been one to cook with butter or full fat anything.
All of that has changed.
I still believe in moderation, but believe that even moderation should be practiced in moderation. Back in September I picked up a copy of Food Network Magazine and Fine Cooking for some light reading on our way to New Zealand, and I’ve been working through the recipes I picked out ever since. I’m happy to say that I’m finished, because I’m pretty full-fat dairied out.
Please believe me when I say that it’s not possible to exaggerate the delectability of these twice-baked potatoes. Charlie used the words “decadent” and “fudge” to describe them. They are easily in the top five of the best foods I have made, ever.
I’d never used fresh horseradish before, and it did burn my nose hairs for a second while I was grating it, but MAN was it worth it.
The cornbread was meh. It was decent cornbread, but I didn’t think the flavour was any better than the recipe I usually make from the side of the cornmeal package. And it was a lot more work.
Really, really good. The sauce made from dried chiles is really what made the dish. I substituted our homegrown butternut squash for the pumpkin.
Thursday: Cauliflower Sformato and Cornbread
This was pretty good. The recipe called for pureeing all but 1/2 cup of the cauliflower, and this was way overkill. It made it too much like baby food. If I made it again I’d easily keep out half of the cauliflower and puree the other half.
Friday: Spiced Couscous and Chicken
Great dish, and it was quick. This one is definitely a keeper.
I left out the raisins because I don’t like fruit with my savory. I used leftover chicken that I’d frozen from the last time we cooked up one of our local birds.
This week: healthy veggie-focused dishes. The dairy fun’s over. Time to get back on track.
(P.S. We got a new macro lens. Can you tell the difference?)