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YouTubeMmmm... that reminds me, I like scrambled eggs, with kale sauteed in garlic and olive oil. Not very complex, I know, but damned good and cheap too.
This thread makes me too hungry.
Columbus Underground Messageboard » General Columbus Discussion » Everyday Chit Chat
What's Cooking?
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Bear
The woods
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Well, CU is definitely moving up in the world. We already knew that the Dispatch is keeping one jaundiced eye on the collective musings of the affluent ilk; what we didn't realize was that other newspapers apparently have been as well:
michaelcoyote wrote Posted: Tue Jun 17, 2008 1:28 pm
Braised scapes served on the side
Bear wrote Posted: Tue Jun 17, 2008 1:40 pm
I'd never tried garlic scapes before a couple of nights ago. We got them from Just This Farm at North Market and Colleen grilled them up...
shmack wrote Posted: Tue Jun 17, 2008 2:14 pm
oh oh oh!!! scapes!! my mom does two inch pieces and wok stirfried with sliced cured pork.
The New York Times wrote
A Garlic Festival Without a Single CloveBy MELISSA CLARK
Published: June 18, 2008
When I was growing up, no meal was complete without several of the odoriferous cloves: from the omelets at breakfast to the garlic butter popcorn as a snack before bedtime. And if my dad never did get around to making garlic ice cream, it was only because he was perfecting his garlic-laced gazpacho sorbet.
Given this history, it was no surprise that the first time I came upon a cascading pile of vivid green, curling garlic scapes at the farmers’ market, I had to buy some, even though I had no idea of what do with them.
Their graceful form gives few clues about their function. Garlic scapes are pencil thin and exuberantly loopy, and emanate a clean and mildly garlicky scent. At the top of each is a tightly closed but bulging bud. I contemplated sticking them in a vase with the peonies, but ultimately realized I’d rather eat them.
Check out tomorrow's paper for an op-ed on asshats.
Posted 3 years ago # -
Manatee
The eternal present
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Speaking of asshats, we need to bring back Beavis-and-Butthead-style insults.
I'm looking at you, bungholes :)
Oh... and I cooked some sort of Tex-Mex leftover-O-copia yesterday. I know it sounds horrible, but its amazing what a little cumin and coriander can do.
Who's excited for the grillfest at the Market?
Posted 3 years ago # -
columbus_local
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I've been making tons of homemade pesto lately.. Putting it on about everything.
I also tried taking the Kroger's brand Grilltime marinate - the Chipotle pepper one, and mixing it up with the water/oil in the bottom of my crock, putting in 5-6 chicken breasts on low for about 9-10 hours.. chicken just falls apart
Posted 3 years ago # -
Bear
The woods
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Courtesy of the Gourmand, I had a rare opportunity to engage in cannibalism this evening.
Of a sort.
He dropped me a line and told me that he had managed to lay his hands on a few bear sausages and that he immediately thought of me. Colleen fired up the grill, we added some brats of our own, scapes we brought home yesterday from Just This Farm, some of the last of the rocket goat for an appetizer, potato salad that Colleen whipped up, a little Red Stripe and then some wine, cupcakes for dessert, and we were good to go. The G. called Roland to round out the group and he proved ready to serve on a moment's notice.
The sausages were pretty lean, but not particularly dry, and very flavorful. Quite a bit of spice had been added, so we strained to try to discern the actual flavor of the meat; my impression was that it was actually somewhat rich -- reminiscent of a moose stew that I had as a child, one of my first (and fondest) culinary memories.
Our fondest thanks to the Gourmand for thinking of us when such a treasure fell into his hands!!
Posted 3 years ago # -
Ndcent
OTE
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I made a variation of this last nite, with angel hair instead of spaghetti and a few other changes, but damn was it good!
Pesto alla Anna:
3/4 pound (about 2 1/2 cups) cherry tomatoes, rinsed and patted dry
12 large fresh basil leaves, rinsed and patted dry
1/3 cup of whole almonds, lightly toasted
1 plump garlic clove, crushed and peeled
1/4 teaspoon peperoncino or to taste
1/2 teaspoon coarse sea salt or kosher salt, or to taste, plus more for the pasta
1/2 cup extra-virgin olive oil
1 pound spaghetti
1/2 cup freshly grated Parmigiano-Reggiano or Grana Padano
1. In a blender or the bowl of food processor, combine the tomatoes, basil leaves, almonds, garlic, peperoncino, and salt. Blend for a minute or more to a fine purée; scrape down the bowl and blend again if any large pieces remain.
2. With the machine still running, pour in the olive oil in a steady stream, emulsifying the purée into a thick pesto. Taste and adjust seasoning. If you’ll be serving the pasta within two hours, store the pesto at room temperature. For longer storage, refrigerate for up to 2 days. Let it return to room temperature before cooking the pasta.
3. To cook the spaghetti, bring 6 quarts of water and 1 tablespoon salt to the boil in the large pot. Scrape all the pesto into a large warm serving bowl. Cook the spaghetti al dente, lift it from the cooking pot, drain briefly, and drop onto the pesto. Toss quickly to coat the spaghetti, sprinkle with the Parmigiano-Reggiano or Grana Padano, and toss again. Serve immediately in warm bowls.
Posted 3 years ago # -
Bear
The woods
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Mercurius wrote One of my favorite websites looks like a goner :( Notcot.org ran tastespotting which now says shut down because of recent legal complications. Sad face.
Take another look, Merc.... :)
Posted 3 years ago # -
somertimeoh
Harrison West
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I'm watching Alton Brown make gyro meat right now and I'm absolutely making my own this weekend. Anyone know where I can get ground lamb meat? Yuuuuuuum!!!
Posted 3 years ago # -
columbusfoodie
West Side
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Bear wrote
Mercurius wrote One of my favorite websites looks like a goner :( Notcot.org ran tastespotting which now says shut down because of recent legal complications. Sad face.
Take another look, Merc.... :)
But think twice about submitting pics to the new Tastespotting - they make you agree to a new terms of service, which puts any pics that you submit to their site in the public domain...
Posted 3 years ago # -
columbusfoodie
West Side
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somertimeoh wrote I'm watching Alton Brown make gyro meat right now and I'm absolutely making my own this weekend. Anyone know where I can get ground lamb meat? Yuuuuuuum!!!
Bluescreek, Whole Foods, Giant Eagle for sure. I made some delicious grilled lamb burgers yesterday (on a toasted bun with black olive mayonnaise, onions, roma tomatoes, cucumbers and tzatziki sauce - the only thing that would have improved it would have been having pitas to serve it in instead).
Posted 3 years ago # -
columbusfoodie
West Side
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Bear wrote
Manatee wrote Who's excited for the grillfest at the Market?
I am!! I even got an early start on 'em:
(Click the pic for the full details -- photo-intensive, didn't want to post the whole thing here.)
OMFG. You suck, Bear - really you do. ;)
Now I'm going to be obsessing over smoked goat shoulder. Sigh. It sounded good when you described it a few weeks ago, but seeing it? Like that? Pure friggin' torture. Kill me now.
Posted 3 years ago # -
Bear
The woods
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swampkitty wrote OMFG. You suck, Bear - really you do. ;)
Now I'm going to be obsessing over smoked goat shoulder. Sigh. It sounded good when you described it a few weeks ago, but seeing it? Like that? Pure friggin' torture. Kill me now.
I do regret torturing most readers.
For you, my dear, on the other hand, I consider it payback.
I could go on, but I think I've made my point....
Posted 3 years ago # -
TheOtherZach
Zackass
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The real victim here is us hungry insomniacs.
Posted 3 years ago #
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