We had about half a cup of lemon juice left from the Meyer lemons we’d found in the surplus basket at the CSA the other week. We thought about making a Lemon Sabayon Tart, but decided, instead, to make Individual Lemon Meringue Tarts. It isn’t much more difficult, and it uses those pesky egg whites left over from making the Lemon Sabayon.
Cabbage. It always seems to be maligned or denigrated as just peasant food. Many people have trouble figuring out what to do with cabbage. It just sits there in the refrigerator until you get tired of it and make coleslaw. Or, perhaps, you pass it by completely at the farmers’ market or grocery. Fortunately, we scratchers know that lowly peasant food is often the best tasting — when you know how to prepare it.
Often, when we go out to dinner at an Indian restaurant, we order a sampler appetizer, consisting of pakoras, samosas, and the like. Sometimes we like these even better than the meal; not surprisingly, because they’re usually deep-fried. Well, we don’t deep-fry here in the Scratchin’ It Kitchen, mainly because of dealing with all that oil, so, we figured, why not bake samosas instead?
Okay, all our readers in northern climes are probably going to laugh, but we’re going through a cold spell right now, with temperatures dropping near freezing. Yes, we know, many of you are excited when the highs for the day get to freezing, but, for us, freezing is a cold spell. And what makes a great dinner when it’s cold? Chili, of course. This time we made a butternut chili for dinner. It’s easy, and, if you have a butternut sitting around in the cupboard, as we had, you’ll put it to good use.
This week, we’re seeing some of the cool weather crops coming in from the farm, including a head of green cabbage and a head of broccoli. We haven’t decided what to do with either, but we’re leaning towards making a small batch of sauerkraut with the cabbage. It might seem daunting to make your own fermented vegetables, but it turns out to be really easy.
This week we picked up:
- Green cabbage (1 head)
- Broccoli (1 head)
- Navel oranges (4)
- Chioggia beets (1 bunch)
- Radishes (1 bunch)
- Braising mix (1 bag)
- Arugula (1 bunch)
- White onions (1 bunch)
Years ago, we read about Bagel Bombs® in Momofuku Milk Bar, by Christina Tosi, and thought that it was a great idea to make a cream cheese spread to use as a filling for round bagels. Now, we wouldn’t go as far as registering the name, but we aren’t in the business of selling these things; instead, we’re just trying to pass on great ideas to you. So, we choose to call ours bagel bomblettes (because we make them smaller; also, our name isn’t registered, so you can use it whenever and wherever you please), and say that ours are simply based on the idea of Bagel Bombs®.
We always like to add some texture to our soups. Often, it’s croutons, made by cubing bread, tossing it with olive oil, salt, pepper, and garlic, then baking it in the oven. It doesn’t take all that much effort, but, what about the times that you’re busy in the kitchen with other things, and just can’t fit in a batch of freshly-made croutons? Well, this post is an answer for you.