Absence Makes the Heart Grow Nauseated

I was texting with Andrew during intermission of his show Friday night, obsessing over the fact that I had made a quart-and-a-half of spinach pesto and still had a bunch of spinach left over. I sent him a link to a recipe on serious eats for vegan saag paneer that substituted tofu for the paneer. Our conversation went something along these lines:

Andrew: “Is the tofu still good?”

Me: “No, I threw it out yesterday.”

Andrew: “Paneer is fun to make!”

Me: “Great, let’s do it!”

Andrew: “Though I’ve had some bad experiences with saag paneer.”

Me: “What kind of bad experiences?”

Andrew: “It made me sick. But you should make it for yourself!”

Me: (…)

It’s taken a few years for me to accept an important hack of CSA-owning couple-hood, which is that we don’t necessarily need to eat the same thing, even if we’re cooking together. But with Andrew playing a show, the weekend is a perfect time for parallel recipe testing. He needed something to eat between shows on Saturday and Sunday, preferably a meal that didn’t make him nauseous. I needed to use up the spinach. So we went with a recipe for sausage and pasta that would use the CSA rapini for him. And I searched for a non-vegan saag paneer recipe.

Orecchiette with Sausage and Rapini

The recipe is from Cook’s Illustrated.

I made the anchovy paste while Andrew cooked the sausage and the pasta. I smooshed two anchovies, a tsp of garlic, a TB of lemon juice, and a TB olive oil all together.

You bring pasta water to a boil and put in a pound of orecchiette. While that’s doing it’s thing, you put oil in a skillet and heat it up, then throw in 8 ounces of mild Italian sausage, with the casings removed and broken into little chunks. Once it’s browned, you remove it from the skillet and put in a few more teaspoons of garlic and some red pepper flakes, and cook that in the sausage fat for a minute or so. Then you add the broccoli rabe, which has been chopped into 1/4 inch pieces. The rapini cooks for a few minutes and then you set it aside.

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Raw sausage makes any still life much less appetizing.

In the now empty skillet, you add a cup of chicken broth and 3/4 cup of pasta water. This comes up to a boil, and then you simmer it until it’s reduced a bit, 4-6 minutes. Then the anchovy oil goes in, along with 1 1/2 TB butter, the sausage, the broccoli rabe, and 1/2 cup of parmesan cheese (we probably put in like 2 cups, not really sure why Cooks Illustrated is sometimes stingy with the delicious parts).

CSA ingredients used: Rapini

Other ingredients used: mild Italian sausage, parmesan cheese, anchovies, olive oil, garlic, lemon juice

Saag Paneer

The only thing I really knew about saag paneer before making this recipe was that it used spinach and that it made Andrew nauseous. He later clarified that the last time he had saag paneer was quite a few years ago and he was on a bad date and he didn’t know if the nausea was related to the richness of the dish or the personality of his dining companion. The recipe I picked was from Saveur.

Reading over the recipe, I was overcome by a deep sense of sadness. Making ricotta cheese is one of my favorite things. How is that I had gotten this far in life without knowing that there’s a dish you can make that is basically the same thing as making ricotta, except that then you fry it in oil? And people are allowed to eat this?

As soon as the door closed behind my last student Saturday afternoon, I got to work.

First, take 8 cups of whole milk and put it in a large pot. Bring the milk up to around 200 degrees, right before it’s about to boil. Then add 1/4 cup of lemon juice. When you’re making ricotta, you usually add salt at this point too, but as previously mentioned you are about to fry this in oil so it’s not really necessary.

Let the cheese drain. (This is what cheesecloth is for, but I usually use paper towel and it’s fine.) After it drains for a while, you want to spread it out a bit, put another piece of paper towel on it, and then put a heavy pot over that to press it. Once it’s been pressed for about 30 minutes, you can cut it into chunks.

After that, you heat 6 TB of canola oil in a frying pan and fry the cheese for about 5 minutes. The cheese goes off to cool somewhere and the skillet gets saved for later.

Next, you put 4 TB of chopped garlic, a piece of chopped ginger, 1/4 cup of water, and a serrano chile (I didn’t have one, so I used a frozen thai green chile. It was fine.) in a blender. You blend it until it’s a paste, and then heat up the remaining oil in the skillet and fry the paste a bit. Mine was more of a liquid than a paste, but it didn’t seem to make a huge difference. After that, 6 cups of chopped spinach goes into the pan and cooks until it’s wilted, about a minute. Then you turn the heat way down and cook it until it’s very soft, about 15 minutes.

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Notice the tofu in the background that did not actually end up being part of the recipe

After that, you add 1/4 teaspoon cayenne pepper, 1/2 teaspoon of  garam masala, and 6 TB of heavy cream (in case you thought the fried cheese wasn’t enough). The cheese goes back into the skillet, and everything cooks together for another 15 minutes. I had mine over brown rice, but I bet it would be even more amazing with naan.

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CSA ingredients used: spinach

Other ingredients used: milk, lemon juice, heavy cream, garlic, ginger, a chile, cayenne, garam masala, rice.

This was exceedingly good, and exceedingly filling, and so far there hasn’t been any ill effects. Just in case, I decided to wash it down with a tamarind pisco sour (2 oz pisco, 1 1/2 oz tamarind concentrate,  1/2 oz simple syrup).

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Next: Week 1 Field Report

Operation Pesto

We were not remotely prepared psychologically for the arrival of the first box. Andrew was coming off an eight show week (this will be a common theme), and I had been out of town at a friend’s wedding all weekend.

The email from Nichols Farm came on Monday morning. Going on year three, we knew more or less what to expect in an early June box: spinach, kale, lettuce, rapini, potatoes, asparagus, radishes, and strawberries. I read the list to Andrew, and he stared into space for a few minutes and asked me to read it again (this will also be a common theme). Mondays are his day off, and after playing 5 shows in the span of 48 hours, he has difficulty with basic cognitive tasks and resembles a person who has recently awoken from oral surgery. It usually passes by mid-afternoon. Despite this, we came up with a plan that I was pretty sure Andrew had agreed to, and I went about going through the refrigerator indiscriminately throwing things out to make room for the contents of the box.

My friend Sammi was in town, and on Tuesday, the day the first box arrived, we were playing a recital together. We had our final rehearsal in the morning and then I headed off to pick up the box. It was around 1:30 PM when I got home with it, and I was already ravenous and a little light-headed. But having thrown everything out from the refrigerator, if I wanted lunch, I needed to make it out of the CSA.

Actually, this is not true: I could have run up the street for a sandwich, eaten it, warmed up for my concert like a responsible professional, and put off dealing with vegetables until the next day, but I was blindly determined not to fall behind on the first day of the CSA. These things can build up quickly, I said to myself as I struggled to stand. We need to make sure there’s space for when the 12 ears of corn arrive in late July. 

The recipe we had picked out for lunch was a potato salad from Smitten Kitchen.

Spring Salad with New Potatoes and Pickled Onions

First scrub the potatoes clean and cover them with an inch of water. Bring to a boil and cook for 15 min, or until they’re done. (It took mine 35 min because I was using russets instead of little ones…) While that’s happening, you can make the pickled spring onions. Mix together a half cup of warm water, a half cup of rice wine vinegar (recipe called for white wine vinegar, didn’t have any), 1 TB salt and 1 ½ teaspoons sugar and add 4 spring onions sliced thin. This goes in the refrigerator.

At this point, the potatoes weren’t done and I was getting desperate so I  made myself a smoothie. Things improved considerably after that.

When the potatoes were finally cooked, I dumped them in the sink and doused them with cold water. Then you’re supposed to refill the pot the potatoes were in with fresh water and bring it to a boil. Deb Perlman from Smitten Kitchen mentions that it’s nice to do this so that you have fewer dishes to clean, allowing me to entertain the delusion that my kitchen wouldn’t be completely destroyed after making this recipe. 

While waiting for the water to boil again, I made the dressing: ¼ cup olive oil, 2 TB mustard, 2 TB rice wine vinegar (white wine vinegar if you have it…) and salt and pepper. Once the water was boiling, I threw in the asparagus for a few minutes, then drained it and ran it under cold water. At this point, the potatoes and asparagus got chopped up and I threw the dressing over it.

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It’s worth noting that you’re supposed to let everything come up to room temperature, but I definitely wasn’t going to do that. A few of the pickled spring onions (how long ago did I make those? An hour? Last week?) went on top.

All things considered, this was pretty delicious and surprisingly filling too. I usually get bored of potato salad pretty quickly, but the pickled onions were a fantastic touch and I went back and added the rest of the spring onions to the brine so that we would have more for salads later on in the week. 

CSA vegetables used: potatoes, spring onions, a few radishes, a pound of asparagus

Other ingredients used: rice wine vinegar, sugar, salt, mustard, olive oil,

Spinach Pesto

There are few things I enjoy more than waking up the morning after a concert and knowing that I have the entire day off. I was up early to see Sammi off, and leisurely went about my morning cooking project with an uncharacteristic level of patience. 

The box came up with two pounds of spinach, which in case it doesn’t sound like it is huge amount of spinach. Neither Andrew nor I particularly like eating it raw, and we also still had lettuce, kale and rapini to go through, so I decided to make it all into spinach pesto. I used a recipe from Kenji Lopez Alt’s Food Lab cookbook, substituting spinach for basil. Based on the amount of spinach I had, I ended up quadrupling the recipe. I didn’t use up all of the spinach, either.

Kenji recommends blanching the greens in water so that they’ll stay bright green, rather than turn brown three minutes after you put them in the refrigerator. Usually I skip this step, but I figured since I was making about 6 cups of pesto I probably was going to have it around for a while. This meant blanching the spinach in two different batches, and then trying to cool it all off immediately before it turns itself to mush.

The spinach went into the food processor, along with a pound of grated parmesan cheese, an entire container of pine nuts, the zest of four lemons and the juice of two, along with a cup and a half of olive oil. We also added an assortment of basil, thyme, and sage from the garden to give the pesto a little more flavor.

The first day we had it on pasta. It was fine, but not spectacular – spinach pesto doesn’t have a lot of a flavor and we didn’t have a lot of extra things to add to the pasta. It was frankly pretty delicious by the spoonful, though, and the next day I had it on sliced ciabatta  for lunch which was delicious.

You can freeze pesto if you leave the cheese out, but I didn’t do that so now we have about 6 cups of pesto in the refrigerator. The internet seems to feel it will last 5-7 days, so we are going to be a eating a lot of pesto in the next few days, and perhaps giving it out to strangers as well.

CSA vegetables used: 3/4 of the spinach.

Other ingredients used: lemons, pine nuts, parmesan cheese, sage, thyme, oregano

Roasted Chicken & Lettuce with Buttermilk Dressing

Lettuce is one of the more challenging CSA ingredients to use up, because as far as I know it can’t be pickled, cooked, or blended. And in the order of going badness, it tends to be towards the top, so I was feeing some urgency with respect to the lettuce. We roasted a chicken, and served it with a salad made of lettuce, radishes, cherry tomatoes, blue cheese, and pickled spring onions along with a buttermilk dressing from Gabrielle Hamilton’s Prune.

The buttermilk dressing is 2 shallots, 1 garlic clove, 1 1/2 cups of buttermilk, 2 cups of mayo (she specifies Hellman’s), 1 tsp pepper, a pinch of salt, the juice of 1 lemon, 1 1/2 cups of mint, and 1 spring onion. It all goes together in a blender.

 

Not too bad for a dinner ready by 5:30 PM.

CSA ingredients used: lettuce, two radishes, one spring onion

Other ingredients used: chicken, herbs, buttermilk, mint, mayo, salt, pepper, herbs, cherry tomatoes, blue cheese, garlic, lemon.

Next: Sausage with Rapini and Saag Paneer

 

 

 

Week 1: A Rhubarb Compote Runs Through It

We went around in circles about what to do with the rhubarb: pie? tart? panna cotta? simple syrup? (I’ve done the simple syrup before and while it’s a pretty color, it doesn’t taste like anything.) At this point in the week, we were specifically looking for something that wouldn’t be too much work—especially since Andrew had been asked to make coffee cake for 30 people for a graduation on Sunday at the Alexander Technique school where he used to teach.

We finally settled on a rhubarb compote, which is sort of like not making a decision at all since you can put it on almost anything.

Rhubarb compote is really easy. You chunk up the rhubarb and mix with sugar. The recipe is from Martha Stewart; we did it with less sugar because I prefer my desserts as tart as possible.

  1. Mix the rhubarb and sugar together and let them stand for 10 minutes until they’ve released some juices. Bring the mixture to a boil, then turn down the heat and simmer for 5 minutes. The recipe has you stop while there are still chunks of rhubarb remaining.
  2. You grate a few TB of fresh ginger and then squeeze the juices out through a fine mesh strainer. It’s fun. Then you stir it into the rhubarb mixture when it comes off the heat.

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While resting on our laurels and turning our attention to the graduation cooking project over the weekend,  I mused that instead of making 2 coffee cakes, we could just make donuts instead. Andrew got suddenly excited, realizing we could fill donuts with the rhubarb compote. All plans of keeping it simple went out the window.

Rhubarb Compote-Filled Powdered Donuts

For a project like this—needing to deliver 30 donuts by 11 a.m. on a Sunday morning—Andrew decided to sit down and work out the timings the night before (you’ll notice that he magnified the challenge by deciding to make both yeasted and cake donuts.)

He also measured out most of the ingredients the night before, figuring that measuring ingredients when you’re half asleep at 5:45 AM might not be the best idea.

Andrew grew up baking, and he brings a baking precision to most of his cooking. He has a digital scale to weigh ingredients and gives impassioned speeches about why you need to weigh flour instead of scooping it out in cups. I stubbornly cling to my self-concept as a let’s-just-wing-it-and-not-act-like-a-crazy-person type cook, though I lack the knowledge and experience to pull it off. I’m not a bad cook by most standards, but when something truly challenging comes along I tend to sit back and let Andrew go nuts.

All of which is to say, this Chef Steps recipe is far above my skill level. I woke up at 6:00 AM and pulled myself out of bed in order to provide moral support and the occasional dishwashing chops, and to periodically check in to see how far behind schedule Andrew was.

6:00 AM—The First Mixing

The recipe makes a point of telling you not to turn your back on the mixer during the 20 minute kneading stage and they’re not kidding.

6:45 AM—Rising

At this point in the morning, Andrew was still on schedule. After kneading, the dough went into the fridge to rise for an hour.

When it came out of the fridge, it was somewhat obvious that the yeast was doing its thing.

8:00 AM—Cutting and Proofing

Andrew punched down the dough, rolled it out and cut out the donuts. The yeasted donuts proofed on the counter for another hour before they were ready to fry.

While the yeasted donuts proofed, Andrew worked to get the cake donuts together, forgetting to get the oil heating in the pot for frying.

9:15 AM—Frying and Making Glazes

By the time the oil was up to temperature, Andrew was running about fifteen minutes behind, maybe not too big a deal, except he was cooking in his pajamas and an apron, and the graduation ceremony was looming. While he got the donuts frying, I came into the kitchen to start working on the glazes.

Making glazes is amazing, because it takes exactly 15 seconds per glaze. I made a maple glaze consisting of confectioners’ sugar and maple syrup, a lime-tequila glaze with confectioners’ sugar, lime juice, and tequila; and a chocolate ganache glaze with confectioners’ sugar (you can see the pattern here), chocolate, and heavy cream. These glazes came from Saveur, although the lime-tequila glaze was heavily adapted from their orange glaze in that I used lime and tequila instead of orange and triple sec in an uncharacteristic act of rule-breaking. I also made a classic donut glaze from Chef Steps.

10:15 AM – Filling and Decorating in a Frenzied Panic

After the donuts had finished frying  we realized that we were about 45 minutes behind, the donuts had yet to cool enough for the glaze to stick to them, and Andrew still had to shower. There was very little time for thinking things through, and in his hurry Andrew was over-filling the donuts, causing the extra filling to splurt back out onto the counter.

While Andrew cursed and filled donuts and showered, I was busy dipping donuts into various glazes and trying to clean up enough so that the cats wouldn’t be covered in powdered sugar and lime-tequila glaze when we got home.

10:53—In Transit

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Luckily, graduation was only 7 minutes away and there was already plastic down on my backseat.

In the end, there was no need to panic: we made it on time and the donuts were greeted with tremendous enthusiasm. Conveniently, I had a sugar high from taste-testing glazes, which wore off just as the graduation party was wrapping up. When we got back home, we checked to make sure that no cats had been glazed and promptly slept for two hours.

Next: Week 1 Final Report.

 

Week 1: Hot Sour Sooty Sweet

The plan with the bok choy was to make ladna from Hot Sour Salty Sweet, a cookbook so beautiful and heavy that we have never cooked from it. Unfortunately, we were foiled by someone snatching up the last of the fresh rice noodle sheets at our local asian grocery store (just as we were about to figure out that they were the noodles we were looking for). I attempted to argue that we could probably use any type of rice noodle as a replacement, but neither Andrew nor the grocery store owner were having any of it. We decided on pad Thai instead.

Pad Thai with Bok Choy and Tofu

The entire time I’ve been with Andrew, I’ve been under the impression that he doesn’t like cooking stir-fries. A sample interaction:

Kyra: “Should we make this stir-fry?”

Andrew: *noncommittal grunt*

I never understood why, since he ate stir-fries at restaurants with great enthusiasm. But I discovered on Friday that Andrew was more than happy to stir-fry if we didn’t use a stove. Apparently, the stoves you have in your kitchen don’t get hot enough and the ingredients steam instead of brown, especially if you’re using a $10 wok from IKEA. But he’d seen Alton Brown make pad Thai on the grill and had always wanted to try it.

Stir-frying on the grill: this is a thing!

Our pad Thai recipe came from the big yellow Gourmet Cookbook, although we substituted bok choy for the shrimp. Like you do.

There’s some prep:

  1. To make the sauce, you break off a chunk from a block of tamarind and soak it for 10 minutes in a cup of boiling water, stirring and smooshing the tamarind a bit. Then you strain it and add 3 TB fish sauce and 3 TB light brown sugar to the tamarind water.
  2. Next, you dice up the tofu, spring onions, bok choy, anything else that’s going in.
  3. Beat two eggs in a bowl.
  4. Assemble everything else in little bowls so that you can get to them in a hurry once you’ve starting cooking.
  5. When it’s time to cook, the order is important. You cook each ingredient separately, beginning with the eggs, then onions and bok choy, tofu, then sauce. Simmer the noodles in the sauce until tender (we used fresh noodles that didn’t need to be soaked beforehand). Then you add everything back to the pot.

While Andrew prepped the ingredients inside, I went outside and lit the coals in the chimney starter. When the coals were coated in ash and flames were shooting out the top, we stuck the wok directly on top of the chimney. We started by roasting some peanuts, but realized that we’d accidentally bought blanched peanuts instead of raw peanuts and they took forever to brown, by which I mean they mostly released slightly off-putting liquid while the coals in the chimney slowly died.

We changed course, dumped the coals, and put the wok directly on the coals (my IKEA wok behaved admirably). This was much more successful, and we finished cooking in an enthusiastic frenzy.

We garnished with lime, bean sprouts, cilantro, and the sort-of roasted peanuts.

I found this method quite wonderful, since it combined my love of grilling with my love of using up random things we have lying around. The dish had no charcoal flavor despite being cooked on the grill, but the freshness of the vegetables and the pungency of the tamarind flavor in the sauce was pretty spectacular.

CSA vegetables used: half the bok choy, the rest of the spring onions.

Other ingredients used: fish sauce, tamarind paste, light brown sugar, two eggs, half an onion, noodles, tofu, peanuts, onion, limes, cilantro.

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Hot off the grill

Next: What happened to the rhubarb.

 

 

 

Week 1: Hitting the Arugula Sauce

This was officially make-up week in my cello studio and I had half the teaching load as usual. Thursday I had exactly nothing to do, and what better way to spend a day off than trying to figure out all of the ways a person can eat arugula?

Open Faced Sandwiches with Arugula Butter and Soppressata

Thursday’s lunch inspiration came from Cucina Rustica by Viana la Place and Evan Kleiman. The recipe calls for crostini, arugula, butter and bresaola, which is a dried salt beef. After investigating, we prudently decided that making our own salt beef was too much of an undertaking, and went for soppressata (an Italian sausage) from the deli instead.

To make the arugula butter, you put room temperature butter in a food processor along with a a few handfuls of arugula and a little salt. Seconds later, you have arugula butter. The upside: you get to eat butter and use up your CSA simultaneously. The downside: these pretty little sandwiches are not actually intended as lunch food, more an antipasto, so you may be hungry an hour after eating them.

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Not filling. Tastes great!

CSA vegetables used: half the arugula.

Other ingredients used: soppressatta, toast, butter.

Grilled Pork Chops with Rice, Asparagus, and (Italian) Salsa Verde with Arugula

With the weather perfect, a sense of vacation upon us, and a desperate need for protein, we decided to grill some pork chops for dinner. Andrew brined them for a few hours, and we grilled them along with half of the CSA asparagus and ate them with rice.

We made a salsa verde from Cooks Illustrated to go on top of the pork chops. This salsa involved mixing 1 cup oil, 1/4 cup lemon juice, 2 cups arugula, 2 cups parsley, 1/4 cup capers, anchovies, 2 cloves of garlic, and salt together in a food processor.

Andrew for some reason started this in a mortar and pestle, but was soon overtaken by a sense of the futility of his own existence and wisely finished it in a food processor. The original recipe called for adding a couple slices of sandwich bread into the salsa, something about keeping the sauce from separating, but we didn’t do it and everything worked out fine. We only made a half batch, but if I could go back I think we would have done the full recipe.

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Being a loyal Texan, this is not even remotely what I picture when I think of “salsa verde.” But this sauce is so delicious that it’s the kind of thing you might end up slathering all over everything you own.

CSA vegetables used: half the arugula, half the asparagus.

Other ingredients used: capers, parsley, garlic, lemon juice, olive oil, pork chops, brown rice.

Next: Ladna, interrupted.

 

Week 1: A Box, A Plan, An Ethnically Ambiguous Salad

I picked up the first CSA box Tuesday after an afternoon of teaching that culminated in a hail storm that stranded me at my student’s house for an extra 45 minutes. Earlier in the day, the City of Chicago Department of Revenue had decided to remind me of my need to update my license plate registration with a $60 ticket, but nothing could dampen (heh) our enthusiasm when I got the box home and we had a look at the first fruits and vegetables of the season.

We were determined to start the summer right. With the contents of the box safely wrapped and packed in the refrigerator, we sat on the sun porch and flipped through cookbooks and online recipes in a manner disturbingly resembling a getting-it-together montage in an inspirational film, if they made inspirational films about vegetables. We organized the box in rough order of perishability:

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Andrew has a tendency to bake pies, so I suspected that a strawberry rhubarb pie was in my future. But having just had friends over for a Memorial Day cookout, we consulted and determined that it was unlikely we could eat an entire pie by ourselves. Plus, why cook strawberries when you can just do this for breakfast?

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I mean, come on.

Salad Nicoise(ish)

For lunch the next day, we set out to put a dent in the potatoes, radishes and the lettuce with something resembling a Salad Nicoise. Andrew is particularly fond of a soft-cooked egg recipe from Cook’s Illustrated. You bring a 1/2 inch of water in a pot to a boil and cook the eggs covered—6.5 minutes for a runny yolk; a little over 8 minutes for something less drippy. They come out pretty luscious.

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Nicoise olives are a distinguishing feature of Salad Nicoise, but not this one.

CSA vegetables used: half the potatoes, the head of lettuce, half the radishes.

Other ingredients used: one can of tuna in oil, Kalamata olives, feta, eggs, bread. Also, red wine vinaigrette: red wine vinegar, lots of dijon mustard, a pinch of sugar, olive oil and salt & pepper.

Caldo Verde

Next on the chopping block (sorry) was the spinach, which we used for dinner in a Portuguese style soup, also from Cooks Illustrated.

  1. Chop up the chorizo (the recipe called for 12 oz, we used 16 oz. because it came in packages of 8 oz). A cat may attempt to intervene at this stage.
  2. Throw the chorizo in a dutch oven and brown for a bit, then take it out. Replace the chorizo with onions (we used half the CSA spring onions), garlic, red pepper flakes, a bit of salt, and cook until just beginning to brown.
  3. Add the potatoes, 4 cups of chicken broth, 4 cups of water, and bring to a simmer.
  4. Because Cooks Illustrated believes that it’s not dinner unless you have to wash at least one appliance, at this point you take 3/4 cup of broth and 3/4 cup of the solids and throw them in a blender, drizzling in 3 TB of olive oil until smooth. You add this mixture back into the soup at the end to thicken it.
  5. When the potatoes are tender, put the chorizo back in the pot. The original recipe called for collard greens, which were cooked for some 20 minutes, but we used spinach, which we dumped in right before we ate. The recipe also calls for two teaspoons of white wine vinegar, but Andrew forgot to add it and nobody noticed.

 

 

CSA items used: the rest of the potatoes, the spinach, half of the spring onions.

Other ingredients used: 16 oz Spanish Chorizo, chicken broth, garlic, white wine vinegar.

Given the picture above of the chorizo fat glistening in the dutch oven, it’s probably unnecessary to add that this was extraordinarily deliciously. Also, filling. There’s probably two meals worth left over.

Not bad for the first 24 hours, but it’s too early in the week to get cocky.

Next: How many sauces can you make with arugula in one day?