I'm reading a couple of books about food and cooking:
* Eating on the Wild Side
* The Food Lab: Better Home Cooking Through Science
Both books seem interesting. Eating on the Wild Side focuses on vegetables and fruit. It will be most helpful when CSA season starts again in the spring. There are some useful tips on how to store items that I'm already putting into practice. For example, onions last longer stored in the fridge, but should be stored on a shelf - the vegetable bin is too humid and will cause onions to sprout.
The Food Labincludes recipes, and I already tried a few.
Pan-fried salmon with cherry tomato relish was more moist and tender than I usually prepare. However, I didn't manage to get crispy skin and will have to try again.
Pasta with shrimp scampi was a different way to serve pasta. Unfortunately, my shrimp were pre-peeled, so I didn't use the shells to add extra flavor to the oil.
Although The Food Lab includes recipes, it is more about the science of cooking. I'm looking forward to reading, learning, and experimenting.
What are your favorite non-cookbook books about food?
Back when I picked up the last basket of the CSA season, a chicken from the farm had wandered to their market.
A little girl kept chasing the chicken, so it jumped out of the way on the table of sauces and pickles.
There are a few last items from the CSA in my fridge, and more in my freezer and pantry.
Soon I'll finish the eggs. I have a modest amount of corn in the freezer. And jars of preserves in the pantry. Pictured above is peach butter. It's not overly sweet and delicious on toast.
It's hard to see way went into this stew.
The potatoes were from the supermarket. I finished the carrots from the CSA. What else came from the farm? Tomatoes and zucchini. I froze both during the summer and fall.
This year we mostly got giant zucchini. The large size is sometimes fun to serve stuffed. However, the flesh is not as flavorful as when small, and the peel becomes incredibly tough and must be tossed. I have too much zucchini in my freezer. The zucchini seemed to work out well in this stew, and next time I might try to use more.
Throughout the 20 weeks of CSA season, I enjoy fresh vegetables. But I freeze what I don't eat. After I finish the remaining fresh vegetables, I start cooking from the freezer.
Don't those beans look as fresh as summer? Unfortunately, that's it for local beans until next summer.
I still have a small amount of onion. Onions keep quite a while in the fridge. But I pulled eggplant out of the freezer and added it to this stir-fry.
My freezer is full of frozen vegetables.
Although the bright yellows and reds of summer corn and tomatoes are long gone, autumn food doesn't have to be boring.
This year, I got lots of purple potatoes from the CSA program. Here, I enjoyed them roasted with the last of the beets.
Squash is abundant in autumn.
One squash soup looks very much like another. This is butternut squash soup.
I mixed eggplant with shrimp and tomato sauce for this pasta dish.
Leeks and mushrooms accompanied chicken and potato.
The vegetable bins in my fridge are nearly bare, but I have a freezer full of the CSA bounty.
namastefreund posted a challenge on their FaceBook page:
the first person to complete this challenge (and tag namastefreund on twitter, facebook, or instagram with each book as they are crossed off the list) before this time next year (September 18, 2016) will win a custom designed bookmark and a gift certificate to get a second one to give away as a gift.
- a book you own but haven't read
- a book that was made into a movie
- a book you pick solely because of the cover
a book your friend loves a book published this year
- a book by an author you've never read before
a book by an author you love
- a book at the bottom of your "to be read" pile
- a book with a colour in the title
- a book set somewhere you always wanted to visit
- a book you started but never finished
- a book with a lion, a witch, or a wardrobe
- a book with a female heroine
- a book set in the summer
- a book of poems
- a book you learned about because of this challenge
- a book that will make you smarter
- a book with a blue cover
- a book you were supposed to read in school, but didn't
- a book "everyone" but you has read
- a book with a great first line
- a book with pictures
- a book from the library
- a book you loved. read it again
- a book that is more than 10 years old
- a book based on a true story
Books I Read
As I read books in this challenge, I'll update this post. I'll cross items off the list above, and provide details here.
a book your friend loves - Ready Player One, by Ernest Cline. Finished reading January 1, 2016. One friend really enjoyed this book and suggested that I read it soon. And while it was next in queue in my TBR pile, a couple of other friends posted that they really disliked this book. I went in not knowing what to expect. It turned out to be a fun fast romp, set in the future but filled with pop references to 1980s pop-culture (along with some 1970s and 1990s references), especially arcade games and early computer games, but also movies, tv, and pop music. The opening scenario hooked me, which kept me slogging through the next 50 or so pages until it really took off for me. But then I couldn't put it down.
a book by an author you love - Shattered Pillars, by Elizabeth Bear. Finished reading November 14, 2015. I love so much that Elizabeth Bear writes, although she often writes something new and different from what she previously wrote. Shattered Pillars is the middle book in her epic fantasy trilogy, set along a reimagined silk road. I prefer Elizabeth Bear's science fiction, but this story is gripping. I especially enjoy the animal characters - Hrahima, a tiger, and Bansh, a horse.
a book published this year - House of Shattered Wings, by Aliette de Bodard. Finished reading December 25, 2015. This story is poignant, haunting, and unusual. House of Shattered Wings is set in an alternate Paris. Fallen angels populate the city. They can perform magic, and their body parts can be used by mortals to perform magic. Paris is in ruins from a great magic war in the early 1900s. Woven into this tale are the colonial subjects from Viet Nam, subjugated by the French but with their own magic. The world is much larger than this book, and I look forward to reading more books in this series.
This fall, I got several pumpkins in the CSA basket. I start all my recipes by roasting the pumpkin.
Pumpkin pie is a favorite. I love using fresh roasted pumpkin. I get a slightly chunky texture that makes clear this is pumpkin.
What became of the pumpkin behind the pie?
Pumpkin soup! This recipe included coconut milk. Great combination.
I had slightly too much pumpkin. So, I saved the odd amount.
Mashed with apple chutney, it made a great side dish. I was glad to have a sweet side, as the jalapeño parsley cheese omelet was spicy and needed balance.
What are your favorite pumpkin dishes?
Last week, I picked up my last CSA basket of the year. Although I'll miss all the fresh fruit and vegetables, I have a freezer full of frozen veggies. And a few items still in my fridge and squash on my counter.
These food pictures are from over the past couple of months. I tend to make a lot of stir-fry with fresh veggies.
I made a succotash of corn, red pepper, and beans. The chicken is flavored with onion chutney.
This beef teriyaki might have been even better with a poached egg. But I'm having problems with poached egg.... by the time all the white is cooked, the yolk is firm.
Eggplant and other veggies combine in ratatouille. It's one of my favorite autumn dishes.
Shrimp pairs well with so many vegetables.
It's definitely autumn here, and the CSA basket is full of squash.
Pictured above are butternut squash, pie pumpkin, sweet mama squash, and acorn squash. It's hard to go wrong with winter squash. I roast the squash, and then serve in a variety of ways.
Even for butternut squash soup, I find it easiest to roast the squash and make the soup with roasted squash.
I prefer waiting for the squash to roast than to cut the raw squash from the rind. And after the squash is roasted, it takes only 15-to-30 minutes to turn it into soup.
It's a corn, tomato, edame salad! We're still getting a few tomatoes in the CSA basket. Corn stopped only recently, and we got some surprise edame the other week.
As I get eggs in my CSA basket, I've been making lots of omelets.
Not every egg dish is an omelet. This is a leek mushroom fritata. Eggs, leeks, and potatoes all came from the farm.
Now that it's autumn, I get squash in the basket. I paired this omelet with acorn squash. I drizzled the squash with maple syrup before baking.
Brussel sprouts are another autumn vegetable. I love fresh steamed brussel sprouts. Everything on this plate came from the farm.
I often keep a bag of peeled shrimp in the freezer as the starting point for a quick meal.
Here the shrimp were the minor protein in a hearty vegetable stir-fry. Veggies from the farm included eggplant, carrots, onion, and red pepper.
Instead of a heavy meat sauce, I dressed the pasta with shrimp, eggplant, zucchini, tomatoes, and a light tomato sauce.
And a lighter shrimp stir-fry with leeks and tomatoes.
What's your favorite shrimp dish?