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KitchenKatalog: Blog 276
Wednesday, November 06, 2013, 10:19 PM
I had about 2.5 lbs of broccoli I was going to use for something else but I didn't have the time. So, I decided to make broccoli fritters. But, since I had so much broccoli, I decided to experiment. The idea was to make half using a method similar to the cauliflower fritters. I actually found a Smitten Kitchen Post(they also did the cauliflower ones) and I used that for inspiration.
The other idea was to finely chop broccoli and make it in the food processor. This idea was more a la falafel. I went as far as to also add half an onion for extra flavor.
Anyway, my recipe and procedures are below. I really had to bake them for a long time. It took 40 minutes on the one side for them to get brown and then 12 on the other. I wonder if the silpat made them brown less. Next time, I'll go back to non-stick aluminum foil or parchment.
The mashed version was better. The flavors were more what I liked which is probably from the broccoli being more cooked. And, maybe the onion was a bit too overpowering in the food-processor one. In both photos, the ones on the left are food processor and the ones on the right are mashed.
Broccoli Fritters 1 (Food Processor)
Combine in food processor
Pulse to chop and combine. You may need to use a spatula to help mix.
Form into patties on pammed tray with something to prevent sticking (silpat, non-stick aluminum foil, parchment). Pam other side of patties.
Bake at 425 for 35-45 minutes or until bottom is browned. Flip to cook other side (about 10-15 min)
Broccoli Fritters 2 (Mashed)
Chop broccoli and steam until tender (about 5-8 minutes). Drain and let cool slightly and mash with a potato masher.
Add the rest of the ingredients and combine. Adjust flour to desired consistency.
Form into patties on pammed tray with something to prevent sticking (silpat, non-stick aluminum foil, parchment). Pam other side of patties.
Bake at 425 for 35-45 minutes or until bottom is browned. Flip to cook other side (about 10-15 min)
Original Wordpress ID and Date: 6862, 2013-11-06_221958
Tuesday, November 05, 2013, 10:19 PM
So this really should be called "nabo sueco bravas" since "nabo sueco" is spanish for rutabaga. Anyway, I made the patatas bravas sauce inspired by what we have done in the past. I used a 14oz can of tomatoes and I just added the spices to taste. I also added some sriracha. I lightly used the immersion blender on the tomatoes in the can. I roasted the rutabaga for about 45 minutes at 425°F.
The dish was very good. Maybe a bit too spicy but still, lots of flavor from the onion and the paprika. Rutabaga is slightly sweeter and less starchy than potato but it wasn't too noticeable
Original Wordpress ID and Date: 6858, 2013-11-05_221902
Monday, November 04, 2013, 09:16 AM
I made corned beef hash using the basic idea of last time. I didn't really measure the ingredients but I added some ketchup and sriracha while cooking it. I microwaved the potatoes for 5 minutes and then added them to the onions and (3 small) poblano peppers being sautéd. Towards the last 10 minutes I added about 1/2 pound of corned beef cubes (asked for two 1/4 in. slices). After adding seasonings and then ketchup and sriracha, I pressed into the pan to let it crisp.
I also fried 4 eggs (two meals worth) to top on them. Finally, I roasted asparagus in the oven at 425 for 15 minutes. I think next time I do asparagus in the oven, I will cut it into smaller pieces first since it is so hard to cut once cooked.
Anyway, the hash was extremely flavorful. Lots of heat from the poblanos (and maybe Sriracha) but an incredible amount of flavor. Maybe a bit too much salt but not by much.
Original Wordpress ID and Date: 6849, 2013-11-04_091613
Saturday, November 02, 2013, 09:15 AM
Meredith and I were starving and wanted something fast. I defrosted wholewheat english muffins in the microwave and opened a can of pizza sauce. I also had pepperoni in the fridge. We made simple english muffin pizzas using the toaster oven on bake
Original Wordpress ID and Date: 6846, 2013-11-02_091500
Thursday, October 31, 2013, 09:14 AM
This was a quickly thrown together breakfast. I baked the bacon so I could cook it all at once. I fried real eggs and then I made cheesy egg-beaters. Finally, we had the rest of the toast and some feta cheese. We were largely trying to use up ingredients.
Original Wordpress ID and Date: 6843, 2013-10-31_091433
Tuesday, October 29, 2013, 09:14 AM
Meredith and I made Shakshuka. Pretty standard. It was too long ago for me to remember any specific details.
Original Wordpress ID and Date: 6840, 2013-10-29_091407
Tuesday, October 29, 2013, 09:13 AM
I made rocky mountain toast using whole wheat bread. I cut a hole and toasted the middles separately. I then pammed the bread and cooked it on a stainless steel pan (didn't have non-stick). I pammed the middle, added the egg and let it cook. I then broiled it for a bit just to help set the egg. I flipped them and again used the broiler to help set the eggs. For the one on the left, I put cheese on and broiled it for a minute.
Original Wordpress ID and Date: 6837, 2013-10-29_091342
Sunday, October 27, 2013, 10:37 AM
We made dinner while on vacation in Charleston SC. The main part of the meal was oysters. We bought oysters that are about as fresh and local as you can get. When we bought them, the guy showed us the boat he used to harvest them that morning! However, because of the weather conditions, he said they are not yet safe to eat raw. So, we steamed them!
It actually worked out well that we had to steam them because they were in all different shapes and sizes which would have been extremely difficult to separate, shuck, and eat without losing all the good parts.
We steamed them for about 5-10 minutes. To add a bit of flavor, we put a chicken bouillon cube in the steaming water. Most opened fine. There were a few clumps here and there that didn't open but when we pried them open, it seemed as if they were just cooked less and ate them anyway (hopefully we won't get sick!).
While less fancy feeling than eating them raw, we were more able to discern the flavor profile. We still served them with the normal sauces, etc
We also had steamed broccoli and a few links of chicken sausage (not pictured) since we didn't know how filling the oysters would end up being.
Note for the future: be careful cleaning the oysters. I got two cuts on my fingers from the sharp shells!
It was a fun meal. Certainly fresh and local!
Below is a picture of the boat:
Original Wordpress ID and Date: 6830, 2013-10-27_103706