Foodie Tuesday: Mixed Grill Girl

I’m married to a person whose fondness for vegetables is, shall we say, somewhat limited. Fruits, yes; starches, yes; seafoods and meats, yes and yes. Veg, not so much. He’ll eat some quite willingly, but he’d make a fairly poor version of a vegetarian. Me, I love many kinds of vegetables, along with all of the other foods, but I am a pescetarian and carnivore as well, so I don’t mind having the occasional festival of meat kind of meal.photo

We had a friend join us for dinner today, a person whose leanings are not far different from my spousal-person’s, so it seemed like a fine time to indulge in a freezer-freeing festival of the mainly meat sort. I had a small but solid hunk of grass-fed beef waiting to be enjoyed, a quartet of all-natural bratwurst all ready for a taste test, and the goofy woven square of bacon lying atop my cheesy potato-mash dish in the freezer drawer in quiescent quiet to prepare for use as well. Now I have a lot of space that I didn’t have in the freezer. Of course, I’ve got quite a bit less space in my innards at the moment than before. Yup.photo

So we had our mixed-grill meal together and had fun. Bratwurst, simmered for a long time in a bottle of Shiner Bock, until the beer was syrupy and the sausages fully cooked. The potato mash was quickly heated through and ready to go to table. The beef got cut up into small steaks and pan-seared in avocado oil, with just a little sea salt. Yes, we did in fact have a vegetable, too: peas. Tiny peas, steamed and served with lemon-mint butter, sweet salted butter mixed with minced fresh mint leaves and grated lemon zest.

All of this certainly sated the hunger for savories. That can, in turn, trigger the sweet tooth response. So there was dessert. Probably the richest version of a chocolate pudding I’ve concocted to date, dressed with honeyed peach slices.photo

Rich Chocolate Pudding & Peaches

Pudding: blend 3/4 to one cup each of whole milk yogurt and coconut milk, about 1/4 cup of raw honey, a pinch of salt, a splash each of orange liqueur (homemade months ago from mandarins, juice and zest both, with toasted coconut and brown sugar and vodka), vanilla and almond extracts, and three large eggs, and cook them gently until thickened. Add a bunch of yummy dark chocolate pieces and melt them down. I used 14 pieces of Dove dark chocolate, and just let the residual heat of the thickened custard melt them as I stirred. The coconut milk left the mixture just a tad less than perfectly smooth, so I used the stick blender to make it all silky. A stint in the fridge before dessert time finished the thickening and glossing and it was all ready to serve.

With topping. I took 2 cups of sliced frozen peaches and cooked them gently with a pinch of salt, 2 tablespoons each of butter and honey, a teaspoon of almond extract, and spices to taste (I used allspice and cardamom). Spooned at room temperature over the chilled pudding, they gave just enough brightness and freshness to jazz up the rich pudding and fool me into thinking I wasn’t overindulging in dessert after overindulging in dinner. My style entirely, and I think you do know what I mean. Sorry? Not the teeniest whit.

Foodie Tuesday: Greenglorious

photoHow ’bout a vegetarian lunch? Whaaaat, me, sharp-fanged old carnivore that I am? Really? Oh, yes, my friends, sometimes the vegetarian route, even in my greasy old meatatarian hands, leads to a fine meal indeed. As an eater, I can always latch onto that old saying ‘I’m just happy to be here’. Whatever goodness is on offer.

Vegetarian meals, particularly in summertime, can be marvelously easy to prepare and not get me horribly overheated when I am fighting off the internal flames already. Let me be honest, my dearies, I am over fifty, a prodigy of sorts who got the great gift of hot flashes starting at the ripe young age of forty, so cookery that doesn’t require a whole lot of, well, cooking is a generally welcome thing these days. So, darlings, back to our regularly scheduled programming.

Salad. That’s always an easy start. So keep it easy. Romaine lettuce, diced ripe pear. Sliced almonds, white and black sesame seeds. A touch of lemon juice. Couple of spoons full of the pickling liquid from sushi ginger, a lick of Persian lime olive oil and a jot of toasted sesame oil. Fresh, fast, cooling, nice.photo

Not that I’m opposed to heated stuff. After all, the physiological truth is that eating and drinking warm treats is pretty good at starting the body’s cooling mechanisms to work. Cool! Really! So this time around, I went with one of those dishes that are basic throw-and-go foods. Oven roasted cauliflower, fine; oven roasted me: too much of a good thing. So in a lightly oiled casserole I put a couple of cups of broken cauliflower florets, straight from the freezer (not previously cooked), tossed on a few teaspoons of cold browned butter, a couple of tablespoons of pine nuts, a handful of brown mustard seeds, and a quarter cup or so of shredded Parmesan cheese. Into the cold oven it all went at 350°F, covered for the first fifteen minutes and then uncovered until browned, and lastly left covered again at table to keep steaming while the rest of the meal got set.photo

The rest included some good gluten-free crackers to spread with almond butter and peach chutney, a few of my homemade sesame crackers and smoked almonds, and some cornichons and pickled lotus for a touch further of pizzazz. My favorite part of the meal–not a huge surprise in this hot summertime, I suppose–happened to be the day’s beverage. I put a cup each of peeled and seeded cucumber pieces, chopped fresh celery, cubed honeydew melon and fresh mint leaves into the blender with about a pint of water and the juice of a whole lime and a tablespoon or two of raw honey, gave it all a thorough smash-up, and then strained it. When I drank the blended juices straight up, that was lovely, so if you want your zing without cane sugar or effervescence, just leave out added pop. I’d chilled it that way a couple of days before, but to serve it, I combined it with equal amounts of cucumber soda (Mr. Q Cumber, yummy stuff), and it made a good, refreshing accompaniment to the rest of the meal.

Best accompaniment, of course, is always the good companionship of a fine fellow eater at the table. Yes, thanks, this was a delicious day.photo