Dark Days Eat Local — Week III

Last night I made something vaguely resembling navratan korma and something not at all resembling either chapatis or parathas.

The “navratan korma” contained butter, tomatoes, curry powder, cumin, garam masala, fresh ginger, garlic, onions, potatoes, cashews, and brussels sprouts. Everything exept the dry spices, cashews, and ginger were local. Veggies were from the CSA (including home-canned tomatoes) adn the butter was from Maine. There’s probably a local source of cream somewhere, which would have resulted in something more closely resembling the Indian dish. Making this has made me realize that no, in fact, I do not really like brussels sprouts, no matter how appealingly they are cooked. We have a lot more brussels sprouts waiting to be eaten. Any suggestions on better ways to cook them?

The flatbreads were a basic whole wheat flour and water dough with some fennel seeds, fried in rather too much butter. I think I didn’t cook them quite long enough, but they were tasty. The flour was milled but not grown locally, because I need to use up the King Arthur flour before dipping into the Giant Bin of Local Flour.
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During the rest of the week, I made a quite delicious lentil soup with some of the red Indian lentils. I tried doing a standard French or Italian style soup with onions and herbs, and it worked very well. The red lentils gave it a distinctly lighter and sweeter tone than the usual brown ones, but I was quite pleased. I think that we’re going to get a larger thing of red lentils at the co-op and just stop getting the brown ones — the red ones cook much faster. Ben used the mandoline to make some very nice potato and sweet potato hash for breakfast on Tuesday. All local :-)

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2 Responses so far »

  1. 1

    Grandma Misi said,

    Hi Sarah, Misi here, from Riot… about another way to cook brussel sprouts… this is going to sound really weird but my family, loves, no LOVES what we called “burnt sprouts”. We put the sprouts in a pan with a little butter or olive oil, possibly some salt and pepper, drizzle with a tiny bit of lemon juice (we have stainless steel waterless cookware so we don’t really need any liquids to cook with but we love the lemon juice, or veggie broth, or?) then we put the lid on and let them cook, at a medium/high heat. We let them burn a bit even.

    When done through they are soft and yummy on the inside and crunchy-ish on the outside. just love ’em. Had to tell you since you asked, lol!

  2. 2

    limesarah said,

    Oooo…I’ll have to try that, Misi! We’ll almost certainly get more brussels sprouts at the pickup on Sunday, and I think there actually might be more in the fridge still that are hiding.


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