March 27, 2012 § Leave a comment
J: A couple of weeks ago over my spring “break,” I had a conference to attend out of town, so Erik went home to visit his parents. While I was enjoying sunny Puerto Rico, he got the tail end of winter and was able to cook some new delicious recipes, which he told me all about and promised that we would make together soon. This is the first one we made, and even for 70+ degree weather, it was delightful. Honestly it is sort of what I had been hoping for when we made this a few months ago (but that dish ended up being a bit on the too-spicy end for me), and I have a sneaking suspicion that because it is easy, fast, healthy, and crazy delicious, it will become a staple around here. Seriously, with a recipe this unassuming — potatoes and asparagus! who knew?! — you will be amazed at how flavorful and filling this is, especially with a light sprinkling of cheese.
E: Don’t mind the salmon in the photo. This post is all about the sweet potato concoction on the left.
December 29, 2011 § 3 Comments
E: We came up with this recipe shortly before Thanksgiving when we wanted something with lots of vegetables in it to counteract a week of irresponsibility with pasta and cheese. It was sufficiently good (and sufficiently seasonal) that when we went to visit my parents for Thanksgiving we made it again for them. It is a testament to how good it was that we didn’t change anything from one preparation to the next except for reducing the amount of pepper we use. I thought it was great, but it turns out that a whole Hungarian wax pepper was too much spice for Joanna, almost to the point of making the dish inedible. So you should really adjust this to your spice tolerance. If you don’t like spice at all, you can still make this just by omitting the pepper. I think the spiciness is a great counterpoint to the sweet potatoes and apples, but it would still be good without.
Making this is really quite simple. It does take some time, but nothing here is really difficult. The instructions I’m going to give are for making it in stages, cooking ingredients and then removing them from the heat and cooking other ones. If you want to avoid that and do it all at once, just add the onions first until they soften, then add the sweet potatoes and cook until they are almost done, then add everything else and cook until done. « Read the rest of this entry »
July 6, 2011 § Leave a comment
E: We at Nombudsman felt like we were getting into a bit of a rut in terms of creativity. The food photo blog thing has a habit of reminding one of how easy it is to slip into the rut of making practically the same thing over and over and over again. Repeated bouts of gastronomic déja vu plus a solid helping of Iron Chef Masaharu Morimoto and a distinct lack of anything remotely Japanese on this blog led us to try something new, and invent our own version of butajiru (a.k.a. tonjiru i.e. miso soup with pork and lots of other stuff that miso soup doesn’t have). We aren’t really pork people, so we substituted chicken for the pork. We also found our local market to be not exactly overflowing with taro root, so we went the route of Japanese skiing soup and decided to substitute sweet potatoes. So if you are familiar with real butajiru, pardon us our liberties.