Cooking with Eowyn
Aug. 2nd, 2010 07:32 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
Well, fun as that feminism post was, how about something yummy and non-controversial? lol
I don't know why I decided to make pork chops. I hardly ever eat meat anymore, but I had them in the freezer and figured I ought to do something with them. I saw this marinade recipe on
cooking, but I didn't write down who posted it. I'm pretty sure it was a family recipe or something.
Pork Chop Marinade
1 cup vegetable oil
1/2 cup cider vinegar
4 1/2 oz soy sauce
4 TB dark brown sugar
2 tsp dry mustard
1 TB oregano
1 TB thyme
2 tsp garlic
Mix it all together and let the pork marinate for around 24 hours, turning to cover it all every 2-4 hours. The recipe is for about 12 pork chops, so I ended up cutting it way down. I also didn't have any dry mustard, so I used regular mustard instead (1 tsp dry mustard = 1 TB prepared mustard, I looked it up!). I baked the pork chops in the oven, but you can cook them any way you like. The marinade was really tasty, tangy and sweet. I ended up freezing the leftovers, since I didn't want to eat meat too many days in a row. Hopefully it'll still taste good later!
Now that broccoli is an "only for special occasions" food, asparagus has become my new go-to green vegetable. I also, on a whim, bought goat cheese at the supermarket (they had free samples! Wave something in front of me and I will buy it!) and so I decided to make this Creamy Fettuccine with Asparagus recipe from my cookbook. It was pretty yummers. One thing I will say, though, is that one cup of pasta water was too much - I ended up draining it out because it was so soupy (and then of course I had to add more cheese and mustard because I'd drained most of that with the water).
Another thing I've really been wanting to try is risotto. I actually bought arborio rice a while ago, but didn't have any specific ideas to use it. On a whim (are you starting to see how I shop? lol) I'd bought some scallops and I decided they might go well together. Here's the recipe for the risotto, which was on the back of the rice container:
1 cup uncooked rice
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped onion
3 cups chicken or vegetable broth
salt and pepper
1. Saute onion in oil and butter for 3 minutes.
2. Add rice, stirring for about 2 minutes.
3. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed.
4. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
Yields approximately 3 cups cooked rice.
Since this was all rather spur of the moment, I didn't have any onion, so I just threw the rice in with the butter and oil and went from there. Also, probably the ideal would've been to use fish stock with scallops, but since I didn't have any, I used half chicken and half beef stock (apparently, now that I don't really eat beef anymore, I can make do with beef-flavored rice, lol). I sauteed the scallops like I usually do, then deglazed the pan with a splash of white wine and added both scallops and wine to the risotto when it was just about done cooking. Mmmmm yummy in my tummy. Maybe next time, if I actually plan ahead, I might do something more adventurous with the risotto.
And right now, I am eating ciabatta bread with leftover goat cheese, topped with a sliced pear and walnuts and toasted in the toaster oven. Mmmmm!
I don't know why I decided to make pork chops. I hardly ever eat meat anymore, but I had them in the freezer and figured I ought to do something with them. I saw this marinade recipe on
![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-community.gif)
Pork Chop Marinade
1 cup vegetable oil
1/2 cup cider vinegar
4 1/2 oz soy sauce
4 TB dark brown sugar
2 tsp dry mustard
1 TB oregano
1 TB thyme
2 tsp garlic
Mix it all together and let the pork marinate for around 24 hours, turning to cover it all every 2-4 hours. The recipe is for about 12 pork chops, so I ended up cutting it way down. I also didn't have any dry mustard, so I used regular mustard instead (1 tsp dry mustard = 1 TB prepared mustard, I looked it up!). I baked the pork chops in the oven, but you can cook them any way you like. The marinade was really tasty, tangy and sweet. I ended up freezing the leftovers, since I didn't want to eat meat too many days in a row. Hopefully it'll still taste good later!
Now that broccoli is an "only for special occasions" food, asparagus has become my new go-to green vegetable. I also, on a whim, bought goat cheese at the supermarket (they had free samples! Wave something in front of me and I will buy it!) and so I decided to make this Creamy Fettuccine with Asparagus recipe from my cookbook. It was pretty yummers. One thing I will say, though, is that one cup of pasta water was too much - I ended up draining it out because it was so soupy (and then of course I had to add more cheese and mustard because I'd drained most of that with the water).
Another thing I've really been wanting to try is risotto. I actually bought arborio rice a while ago, but didn't have any specific ideas to use it. On a whim (are you starting to see how I shop? lol) I'd bought some scallops and I decided they might go well together. Here's the recipe for the risotto, which was on the back of the rice container:
1 cup uncooked rice
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped onion
3 cups chicken or vegetable broth
salt and pepper
1. Saute onion in oil and butter for 3 minutes.
2. Add rice, stirring for about 2 minutes.
3. Stir in 1 cup of broth. Continue cooking and stirring until liquid is absorbed.
4. Gradually stir in remaining broth 1 cup at a time, cooking and stirring until liquid is absorbed before adding the next cup.
Yields approximately 3 cups cooked rice.
Since this was all rather spur of the moment, I didn't have any onion, so I just threw the rice in with the butter and oil and went from there. Also, probably the ideal would've been to use fish stock with scallops, but since I didn't have any, I used half chicken and half beef stock (apparently, now that I don't really eat beef anymore, I can make do with beef-flavored rice, lol). I sauteed the scallops like I usually do, then deglazed the pan with a splash of white wine and added both scallops and wine to the risotto when it was just about done cooking. Mmmmm yummy in my tummy. Maybe next time, if I actually plan ahead, I might do something more adventurous with the risotto.
And right now, I am eating ciabatta bread with leftover goat cheese, topped with a sliced pear and walnuts and toasted in the toaster oven. Mmmmm!
no subject
Date: Aug. 3rd, 2010 12:04 am (UTC)no subject
Date: Aug. 3rd, 2010 02:17 am (UTC)no subject
Date: Aug. 3rd, 2010 12:10 am (UTC)You monster...
no subject
Date: Aug. 3rd, 2010 02:17 am (UTC)no subject
Date: Aug. 3rd, 2010 02:24 am (UTC)no subject
Date: Aug. 3rd, 2010 02:25 am (UTC)no subject
Date: Aug. 3rd, 2010 02:31 am (UTC)But, I ruv roo!
no subject
Date: Aug. 3rd, 2010 02:33 am (UTC)no subject
Date: Aug. 3rd, 2010 02:37 am (UTC)no subject
Date: Aug. 3rd, 2010 02:38 am (UTC)no subject
Date: Aug. 3rd, 2010 12:39 am (UTC)Usually you add about 1/4 cup and then additional if you feel it needs more.
no subject
Date: Aug. 3rd, 2010 02:18 am (UTC)no subject
Date: Aug. 4th, 2010 01:48 am (UTC)New Zealand is a cheese desert (unless you like 1kg block of tasteless cheddar) and I'm a French person who loves cheese, feel my pain!!!
Yummy food you're making!!
I once had pork chops cooked in orange juice and brown sugar and something else. Yummy too.
no subject
Date: Aug. 4th, 2010 05:39 pm (UTC)no subject
Date: Aug. 4th, 2010 09:41 pm (UTC)There are people making cheese but they're hard to find unless you live in Christchurch (http://www.cheesemongers.co.nz/)...
no subject
Date: Aug. 4th, 2010 10:27 pm (UTC)no subject
Date: Aug. 7th, 2010 08:42 pm (UTC)My favourite cheese is goat cheese and my mum knows to have plenty there for me when I get back for holidays. That's the first thing I eat when I get off the plane!!
These people here have no idea!! I mean, 1kg cheddar (plastic cheese) blocks!!