Foodie Tuesday: I’m Roasting! No, I’m Frying!

 

photoOh, I know, you all thought I was having hot flashes again. [Not that I wasn’t.]

But it’s Food Fun day again, and I’m referring to cooking edibles this time. Old broads still gotta eat.

And since much of the time I am thermostatically challenged myself, I generally try to find ways to make the hot foods I’m preparing require the least possible amount of time putting me in near contact with the oven or cooktop. Why risk further overheating, of either myself or my preparations, should I need to stray far afield from the heated zones of the kitchen.

One fairly easy solution, though it seems somewhat counterintuitive to me, is to roast or fry food. Yes, they’re relatively high heat methods of cookery. But by using them, I can usually evade the stand-and-stir duty: do all of the prep before even turning on the oven, then tuck the food into the would-be fiery furnace, set the temperature and timer, and head off to cooler climes until the alarm sounds for my triumphant return to check and/or finish the dish, and serve and/or eat it. Simple as that.

Roasted beetroot, for example, a nice way to enhance the flavors and textures of a cool late-summer salad, gets cleaned and quartered and then needs nothing more than a small amount of fat and perhaps a tiny bit of seasoning before it pops into the tanning booth. Goat cheese is delicious when lightly coated and shallow-fried, even if like me you’re not quite the culinary artist to present it with perfect Cordon Bleu pizzazz, and it takes no more than a couple of minutes, tops, at the cooker to brown that fine crumb crust.photo

Roasted Beetroot and Goat Cheese Salad

Scrub and quarter a handful of medium-sized beets. (Clean and save the greens and stems.) Toss the beetroot pieces with a little fat (oil or melted butter; I used coconut oil to keep its noticeable flavor to a minimum), salt and pepper and scatter them in or on a baking or roasting pan. Since I was making such a small (2-person) meal, I just made a pseudo-pan out of heavy aluminum foil to keep any juices from dripping around the oven. Roast the roots at 350°F just until tender–10-20 minutes, depending on your oven and the size of the beet pieces.

Meanwhile, pat 1/2-cup batches of cold chèvre (goat cheese) into patties and coat them with coarse almond flour, pressing it in on all sides. Quick-fry these in a little butter in a nonstick pan over medium heat. You can see from my photos that I am far from adept at this part, so mine look less like haute cuisine than like something unearthed at Herculaneum, but I assure you, they taste quite fine.

Using in tandem these two homely yet highly edible items plus a small assortment of others, you can quickly assemble a presentable version of some hotshot chef’s beetroot-and-goat-cheese concoction and your stomach will not be critiquing the view anyhow. My version, this time around, consisted of a few of the tenderer, prettier beet greens pared down to the leaf and laid on the plate, a bit of peeled cucumber slices arranged in a green frame around the rest of the plate, and all topped with the chèvre rounds and roasted roots and a sprig or two of fresh dill. I’m sure that roasting any sweet enough veg or tuber–sweet potato, carrot, pumpkin, parsnip for example–would make a similarly fine complement to the bright, fresh taste of the cheese, which in turn could be substituted for with any nice salty/sour cheese, undoubtedly.

Which of course leads me to another hot-weather or hot-mama advantage of this preparation: the leftovers (if any) lend themselves to innumerable variant cold, cool or room temperature dishes that can be popped out of fridge or freezer next time the climate or one’s overheated innards require such things. Behold tomorrow’s dish: minced beet greens and stems, steamed quickly in the microwave while the beetroot was roasting, and now blended with that remaining diced vegetal goodness, some leftover quinoa, some diced dried apricots, a few pine nuts, a little orange dressing . . . and the beet goes on . . .photo

 

Call Me Thomas–No, *Really*

 

 

graphite drawingIn some areas of experience, I am admittedly as credulous as a baby, but generally I suppose I tend toward the skeptical. If American political, religious and social rhetoric can’t turn anybody into a skeptic I don’t know what can, but I find there’s plenty of fodder for the mill in endless other realms. ‘The Most Delicious Boeuf Bourgignon You’ll Ever Eat!’ Truly? Then why does your [self-] acclaimed dish look so convincingly pre-digested and taste exactly like I would imagine cheap dog food to taste? (Just so you know, the idea that I’ll never want to eat Boeuf Bourgignon again after yours doesn’t count as its being the best I’ll ever eat.) No such thing as Climate Change? Feel free to run around in your skivvies while half of us are bundling up for the lowest temperatures in forty years and then mummify yourself in a zeppelin-sized parka while the rest of us try to keep a modicum of cool somehow–all I can say is, I learned how to read a thermometer when I was smallish, and the patterns on that alone have changed plenty in my brief time stomping around the planet to convince me that the weather’s different from what it once was.

‘Organic’ food? Great! But know thy USDA regulations–and what many needful things they may well lack. ‘Green’ energy from windmills? Well, yeah, I am fully persuaded that the simple movement of our breathable atmosphere is far more reliable and consistent and predictably present for generations than, say, vintage Pleistocene joy-juice (a.k.a. stinky petroleum-based fuels)–as long as we also keep in mind that there are offsets: the parts for contemporary wind farms are produced and serviced in very few locales yet and are often therefore shipped across the continent by truck–teams of semi tractor-trailer drivers plus guide cars are required for shipping a single giant blade of one of those behemoths several days cross-country–both to their workplaces and to be repaired. Yet I wouldn’t say wind power isn’t one of our better currently available alternatives. I just think the inquiry must be made, and honesty and transparency are useful all along the way.

Question authority? How about questioning everything and assuming nothing!

All the same, none of us is equipped to investigate every single experience, idea or item that comes our way so thoroughly as to fool ourselves we’re magically well-informed. We must assume, trust, take chances and hope or we will surely stultify and die. Not to mention that it’s very easy, especially for those who, like me, have any tendencies toward insularity, NIMBY attitudes, fear of change, anxiety disorders, allergies or eccentricities that don’t fit nicely with the communal norms to simply hole up and hide from unpleasant and unpredictable reality. And when you boil everything down, I find I’m not actually the least bit attracted to being a conspiracy theorist, aggressive activist for or against anything, or to adopting the kind of narrow, mean-spirited and curmudgeonly attitude that I find repellent in other people.

So I may pry a little bit at the lid of the shipping crate to see what’s really inside it or nag you a little to justify your claims that you’ve invented the world’s most astonishing miracle product, but beyond that, I’m content to believe that the universe is generally fairly benign and most of the people in it rather pleasant and honest, after all. Clearly, you needn’t take offense at my insistence on your being straightforward with me and my preferring to be forthright with you, although I still believe in the value of a certain few little white lies, so you’ll never know absolutely whether I do or do not think those summer pants of yours make your backside look like the White Cliffs of Dover.

Meanwhile, you may call me a bit of a Doubting Thomas, or better yet, just call me Thomas, which was in fact the name my parents had reserved for me in case I turned out to be a boy-child. Because, let’s face it, their previous one-child history of producing girls didn’t prove anything, and their doctor certainly wasn’t able to guarantee my girly-tude in those ancient days, so it was more practical to assume that the little Kathryn Ingrid sprout could possibly show up and be a Thomas Lauren instead, or even have the personality of a Katrina (another option they kept open) rather than a Kathryn, whatever that meant. It’s just best to know that we can’t always guess how things are going to turn out and we don’t always know everything, at least unless we do the homework and get lucky. And if it all catches us by surprise, that might not be an entirely terrible thing, either.graphite drawing