Paper Thin

Paper Thin is a mostly-private fiction and public cooking blog, moved from the communities imperfectsouls and rimonah on LiveJournal. If I know you from there, register and drop me a comment or an email so I can add you to the viewing list. If I don't, please visit the Library and have a look around to see if you're interested in my fiction.

2 sm onions, chopped
5 small/new German Butterball potatoes (a kind of yellow
potato), peeled and cut into 4-8 pieces, depending on size
2 small/new russet
potatoes, peeled and cut into 4-8 pieces, depending on size
2 red Marconi
peppers (a long, tapering sweet pepper - red bells would probably work too),
seeded and sliced
1 mostly green poblano chile, seeded, ribs removed, and
sliced
Kernels from 5 ears of corn (didn’t measure how much, but some of the
ears were a little small)
salt, white pepper and garlic powder to
taste
1/2-1 tablespoon butter
bay leaf
Milk

Melt the butter over
fairly low heat in a large skillet. Gently cook the onions until soft but not
browned with the salt, white pepper and garlic. Add the remaining ingredients
except for the milk, stir carefully, then add enough milk to just cover the
potatoes. Raise the heat until the milk simmers, then lower it and simmer until
the potatoes are done. Remove the bay leaf, scoop out a cup or so, puree in in a
jar with a stick blender, and scrape back into the pan; if not thick enough,
scoop out a little more and puree it. Check the seasonings and serve
hot.

This was supposed to be an attempt at a chowder, but it’s more of a
stew? Delicious, though. I’ll probably need to add some milk to reheat the
leftovers, since it’ll probably thicken up even more overnight in the fridge.

This was a happy accident;  I found potatoes and leeks at the farmer’s market this morning and had some fennel left in the fridge, and figured, ‘hey! fennel goes well with leeks and potatoes, right?’

1 pt small yellow potatoes (about 10 golf-ball sized), peeled and chopped
3 leeks (2 med, 1 small), cleaned and chopped (white parts only)
2 fennel bulbs (one med, one small) cored and sliced
3 cloves garlic, peeled
1 bay leaf
1 tb or so butter
chicken broth (not sure how much I used, probably 2-3 cups)
salt and white pepper (it’s a fairly light colored soup)

Melt the butter in a saucepan and cook the leeks gently with the salt and pepper until tender.  Add the potatoes and fennel, mix well, add the garlic cloves and bay leaf, and enough chicken broth to just cover the vegetables.  Cover, bring to a boil, and simmer 15 minutes or so until the potatoes are tender.  Puree with an immersion blender (you could probably use a regular blender or a food mill too) until thick and serve hot.

This was an amazingly rich and creamy soup and wonderfully flavored.

Juice from one large lemon (roughly 1/4 c)

2 tb butter
8 oz sliced white/button mushrooms
dried white onions to taste
1 lg leek, white and light green parts thinly sliced
1 bulb fennel, cored and finely sliced/chopped
5 cloves garlic, crushed through a press
salt and white pepper
fresh basil, chopped/sliced

48oz chicken broth, simmering (with bay leaf if desired)
3 tb butter
1/4 c dry sherry
1 1/2 c Arborio rice

1/4-1/2 c grated Parmesan

Cook mushrooms in large skillet until they have given off their liquid and begun to brown.  Add the 2 tb butter;  once it’s melted, add the dried onions, cook until golden, then add the remaining vegetables, salt and pepper.  Saute until tender/the rice is done.

Melt 3tb butter in large pan, saute rice until crackling.  Add the sherry, stir until absorbed, then add broth in increments (about enough to just cover the rice each time), stirring until the broth is mostly absorbed.

Add about half the lemon juice and the basil to the skillet with the vegetables, cook until the basil is wilted.

Add the lemon juice when the last of the broth has been absorbed, stirring to mix, then add the cheese.  Stir in the vegetables and serve.

Risotto:

1 1/2 cups arborio rice
2 green/knob onions, white part chopped, any tender green parts sliced
dried white onions to taste
~4 tb butter
5-6 cups boiling chicken broth
1/2 cup grated cheese (I used Kerrygold Ivernia, since it’s what I had - any hard grating cheese would be fine)

Vegetables:
Asparagus, trimmed and chopped (I think 1/2-3/4 of a pound, maybe), thicker stems are better
2-4 garlic scapes, white parts chopped, tender green leaves sliced
2-4 green/knob onions, prepared as above
a few tb olive oil
pinch saffron threads
salt and pepper

Crumble the saffron threads into the olive oil and put in a warm place to infuse.

Melt the butter in a large saucepan;  saute the green onions until tender, then add the rice and dried onions;  saute until the onions have started to brown and the rice is crackling/partly translucent.  Add stock to cover, stir frequently, and add more stock as needed.

Cook the asparagus in the boiling stock until easily pierced by a fork.  While the asparagus is blanching, heat the saffron oil in a skillet to shimmering.  Once the asparagus is ready, scoop it out of the stock with a slotted spoon or skimmer and add it to the saucepan, turning to coat and let it cook a minute or two before adding the remaining ingredients.  Cook until the green onions and garlic are tender-crisp.

When the risotto is nearly done, stir in the grated cheese, making sure it’s well-distributed.  Add the vegetables to the risotto and serve.

Rich, but delicious.  Also, I used the larger amounts for the asparagus, green onions and garlic scapes and ended up with some extra.

Just finished reading Strange Histories by Darren Oldridge, which is essentially about the intellectual/religious climate that led to things like hanging demonically-possessed pigs (the pig had eaten a small child), demonically-possessed or witch-contaminated apples, witch trials and heretic trials. His goal to present the context of these things, which seem absolutely extraordinary to modern eyes, and point out how they developed along rational, comprehensible lines from the basic assumptions and beliefs of the culture. He succeeds pretty well, though he does give a little too much credit to rationality and noble impulses; using (or creating) law and custom in the service of greed and malice is hardly a recent invention. The book also lacks any real gender and class analysis, which is a particular issue in the section on witchcraft and somewhat of an issue in the one on heresy.

The section on heresy in particular is fascinating, since it lays out the positive reasons for attempts to eradicate heresy, and how that arose out of compassion. The interrelations of demonic possession and divine inspiration are also interesting, particularly the accounts of how certain events shifted from one to the other, and occasionally back again.

Still, highly recommended to anyone with an interest in the period or in cultural history generally.

Dinner tonight:

2 tb or so kosher salt
2 cloves garlic, put through a press
generous amount fresh-ground pepper
6 chicken thighs (roughly 2lbs)

Mix the first three ingredients in a small bowl until a rough, reasonably uniform paste. Loosen the skins and remove all the easily-pulled-off fat from the chicken thighs, then rub the paste over the chicken, including under the skin. Refrigerate for 6 hours. [More would probably work; I borrowed the technique from Cook’s Illustrated’s cold picnic chicken recipe, which says up to 24.]

1-2 tb butter
1 large onion, roughly chopped
2 carrots, roughly chopped
3 ribs of celery, roughly chopped
3 cloves of garlic, put through a press
Generous shake <a href=”http://www.penzeys.com/cgi-bin/penzeys/p-penzeyspoultryseas.html”>poultry seasoning</a>
3 cups or so low-sodium chicken broth
noodles [I used Al Dente Roasted Garlic linguine]

In a 12″ skillet, brown the chicken thighs on both sides, then remove to a pan or plate lined with paper towels to soak up the grease. Pour off most of the fat and saute the vegetables and poultry seasoning until the onions are translucent, stirring to scrape up the browned bits from the chicken. Nestle the thighs into the vegetables, add the broth (the thighs shouldn’t be completely submerged), and bring to a boil. Reduce to a simmer, cover, and cook 45 minutes or so, until the meat is done. Remove the meat and set aside, remove the vegetables and set aside. Add more liquid if necessary, bring to a boil, and add the noodles; skin the thighs and pull the meat into bite-size chunks while the noodles cook. Return meat and vegetables to pan, heat through, and serve.

Even with the low-sodium broth, this ended up quite salty. Possibly I should cut the broth with water next time. Still, pretty tasty, and filling; I’ve got a lot left in the fridge.

*eyes news*

So. In the event of a world-ending (metaphorical and literal) catastrophe, assuming the ability to go anywhere, including alternate/fictional realities and take anything and everything needed or desirable to set up a new home/restart civilization, where do you go and what do you take?

Potential places

What to take

…I spend way too much time thinking about this.

1 lb black beans, picked over and rinsed
2 good-sized onions, chopped
2 chipotles in adobo, sliced, with a spoonful or so of sauce
8 or 9 cloves garlic, peeled
ground cumin
ground pepper
1/2 ts salt
1 tb or so butter

6 cups water
1 cup vegetable broth
15oz can diced fire-roasted tomatoes, drained
10oz can diced tomatoes with green chiles, drained

Melt
the butter in a 6qt pressure cooker. Add the onions and chipotle and
saute until softened, then add the garlic and spices and saute until
fragrant. Add beans, water and broth, cover and lock pressure cooker
lid, and bring to high pressure over high heat (took me about 10
minutes); cook for 25 minutes, then turn off the heat and allow to
release pressure naturally (about 15 minutes). Stir and taste beans for
doneness; if still hard, return to pressure and cook a little longer,
depending on how hard they were. When beans are tender, add tomatoes,
heat gently, and puree a cup or so to thicken (I used an immersion
blender).

Serve hot.

I had to cook mine another 10
minutes plus pressure release, because I think I turned the heat a
little too low and it just barely stayed at pressure. Still delicious.

Also, tried it again with pork neck bones with a garlicky ancho rub from Mexican Everyday (loosely; changed proportions) and a huge chunk of celery root. The celery root had turned to mush by the time the beans were done, though.

The Woods is now up on the main site.

Pumpkin Cranberry Bread

3 cups all-purpose flour
1 cup whole-wheat pastry flour*
5 teaspoons pumpkin pie spice**
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY’S® 100% Pure Pumpkin
4 eggs
1/2 cup vegetable oil
1/2 cup orange juice (or buttermilk, acidified milk, etc.)***
1 12-oz package fresh or frozen cranberries

*The recipe originally specified all-purpose flour.
**Or mix your own spices to get roughly the same amount:  1 tsp cinnamon, 3/4 tsp each ground ginger and cloves, and 1/2 tsp each allspice and nutmeg is a mix I’ve used successfully.  Vary proportions according to taste.
***I don’t like oranges combined with cranberries, so I substitute things for orange juice.  Powdered buttermilk works fine.

Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in (very) large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes* or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

*I have never had it cook this fast - test it around then, but it usually takes 75-85 minutes for me.

ETA: to make this into muffins, drop the vegetable oil to 1/4 cup, and continue as normal; you’ll probably need three standard muffin pans, though.

Originally got this from the cooking community on LJ.

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