The Gastronomist Manifesto

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Archive for the tag “dinner”

Pacific Northwest Pride With A Spanish Touch

I moved to Portland a little over two years ago. This burgeoning “foodie town” hasn’t let me down much, although I’m still skeptical as with all things Portland related that there isn’t a hype factor involved a bit. One thing I wont argue with is being so close to and surrounded by one of the agricultural Meccas of the United States. The produce! So good.

Felt like cooking up something special because it was a slow Sunday and I haven’t treated myself in a while. Thought maybe I’d play to the foods of my new home in the PNW, but add a little Spanish-French touch since, well, awesome + awesome…

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Salmon With Poblano-Hazelnut Pesto, Potatoes, Asparagus and a Garlic-Pimenton Butter

My inability to gauge portion sizes from raw ingredients lead to a rather hefty plate, which is fine by me when the food’s this good and it’s Sunday (I can nap, dammit!)

First thing is you want to start your potatoes. Depends on their size of course as to how long you need to cook them. Just stab ’em with a fork, ice pick or whatever you have handy after a while to test.

OH! But you think cooking potatoes is just that easy, do you?! Here’s the best trick I’ve learned for doing potatoes: never add potatoes to a boiling pot. See the heat and hot water that carries it takes time to travel from outside to in, when you apply that heat too fast, too hard it doesn’t make that distance very equitably. It’s a caloric class system. What you get is over-done outer parts and raw insides. Also, unless you have health reasons like hypertension, douse the water with salt. Not only does it flavor your potato but I believe something with the osmosis process makes for a more tender tater–least it seems that way to me but I’m not a scientist.

Now the fish… I got a nice bit of salmon, quintessential PNW staple. A sadly rare treat because I’m broke and I will not buy shitty fish (I used to be a fishmonger.) I went with a poaching method with this. Convinience, mostly, there were a lot of dirty dishes with this meal. One my potatoes were done I just popped the fishy right into the water, which was on a medium heat, not at a boil. Water boils at 212 degrees and fish should be cooked to 145 degrees to be safe. See what I mean?

The recipe I adapted this from suggested throwing white wine, garlic and parsley into the cooking liquid. Which is cool, but I find never adds enough flavor to be worth the trouble.

Asparagus. Blanch it for a few minutes. If you want to keep it extra green chill it in ice water after cooking. I’m told a little baking soda in the water also helps.

Now comes the fun part, the condiments!

Poblano-Hazelnut Pesto.

– One handful of hazelnuts (Oregon’s state nut!) Blanched if you want to put in the effort. Initially I was going to make this into a Romesco type sauce, but messed up my levels. But the pesto was a serendipitous result.

– One large poblano pepper, fire roasted. Don’t have a fire? A non-stick pan on the highest heat will burn that sucker black. I found putting our tea kettle over it for pressure got a nice blackness on the skin. You want black too. You can easily scrape off the burnt skin with cold, running water and a paring knife, and that’s the only way to get a soft, roasty pepper.

– Vinegar, just a capful. I like Sherry, but apple cider is more likely in your pantry and works fine.

– Cumin. Half teaspoon ground or about as many seeds.

Take food. Put in blender. Slowly add olive oil in batches or drizzle if your machine has an open top for such. Blend until you have a workable paste and, of course, season appropriately.

Garlic-Pimenton Butter

– Garlic. I used three cloves, small-medium sorts. You *could* just mince them. I have this super-handy toaster oven that I threw them in, in their jackets, for 18 minutes. Makes for a sweeter, less zingy garlic.

– Olive oil in a pain on med-low heat. Minced garlic in! Good dash of good paprika. And when I say good paprika I mean spend money on the real stuff. A lot of cheap brands are flavorless, basically coloring agents. I don’t normally advocate spending more for quality, but paprika’s an exception, the difference is night and day.

– So while your garlic slowly softens and the paprika/pimenton dissolve, how about a pat of butter? Nice texture, great depth, loves salmon.

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Serving is pretty evident I hope from the picture! Just sliced the potatoes into rounds (careful that they’re cool), fish, asparagus and distribute the pesto over and sauce around so you can get nice even bites.

Salmon, hazelnuts and asparagus! The only thing essentially Pacific Northwest not included were rain and handlebar moustaches. But that… that’s another post.

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First Post. Tonight: Peanut Butter and Jelly Tacos!

It has been suggested to me over the years once in a while by friends that I should start a food blog. But I kind of have the impression that having a food blog is like how people all wanted to have SUVs in the 1990s;¬† the number of people who think they need one is much smaller a ratio than those who actually should have them. Another analogy might be people’s pictures of their pets, a thing more people want to share than there are people who actually want to see it. But I’m having, because until now I’ve just been sharing recipes and cooking experiments on Facebook, which is just too frustrating with the way things display plus the annoyance of Facebook’s less-than-mediocre interface.

PEANUT BUTTER AND JELLY TACOS!

That’s right, you heard me. I had been thinking about the use of jellies and marmalade in savory cooking and this idea just popped to mind, why not use jalapeno jelly, a south-east Asian-esque peanut butter concoction and make tacos?

To make this you will need these ingredients and some good sense of portion because I didn’t do any measuring.

corn tortillas
1 jar of jalapeno jelly
peanut butter
3cups of cooked rice (brown or white)
red cabbage
carrot
onion (go with your preference for what you like raw – I picked yellow)
green apple
1 tsp fresh minced ginger
1 tsp of green curry paste (adjust to heat preference or sriracha could do fine)
1 tbsp of lime juice
cilantro, if you don’t have the “it tastes like soap” gene (which is an actual gene, FYI.)

First, get the rice cooking. If you have a bit of turmeric  add just a dash for color.

Next, get your peanut butter and a small bowl. Add the peanut butter to the bowl. I’m guessing I’d just just shy of a half a cup followed by the lime juice. Mince your ginger* and to the bowl along with the curry paste. Mix together, adding more lime or water if it’s too thick to mix, however, this is a spread and not a sauce so don’t let it get runny. This can just sit while the rice cooks to let the flavors mingle.

*Advice comrade: To mince ginger the easy way. One you have the skin off and a piece approximately the size of a soda bottle cap either place it on the cutting board and smash it with the flat-side of the chef’s knife and smash it, or if you’re not comfortable smacking a sharp knife, putting the ginger between cling film or wax paper and crushing it with something like a can of tomatoes works just as well. This will not only make it easier to mince, but smashing breaks the cell walls of the ginger root releasing a lot more flavor. Also works on garlic and even fresh herbs.

Once your rice is or is close to done, start prepping your vegetables. Best thing is to shred and julienne. Cabbage, apples and onions should be done with a knife. I think the large setting on a four-sided cheese grater do better for carrots, daikon and firmer vegetables. What I wrote down is what I used, but any vegetables you like can go in. Just keep it raw if you can, you’ll want the crunch.

Organize a station for setting up the tacos. Heat the tortillas in a microwave real quick to keep them pliant (5 sec for each tortilla. ) Spread your peanut base across the middle of the taco. Next lay down the jalapeno jelly. Rice and vegetables plus cilantro and you’re good.

Advice, comrade: I personally found my tacos were sweeter than I’d expected at first, but that didn’t bother me at all. Marinated onions would’ve been good. If you wanted to add meat to this I think you could really go just about anywhere. Grilled meats would all be perfect; this would also make a killer summer party meal. If you want to make it tasty and sound totally horrible, trade tortillas for nacho chips, use chopped cooked white fish, make the peanut sauce runny and just go with Peanut Butter, Jelly and Fish Nachos.

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