State of the cooking
Oct. 17th, 2005 01:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
mamadebToday, I've made/am making two dishes I've never eaten and do not have recipes for, plus one of my standards.
Right now, cooling, I have a tsimmes of sweet potatoes and pears. I peeled and wedged six sweet potatoes and cooked them with salt, pepper, margarine and garam marsala in the microwave on high for 5 minutes. This way, I'd get a headstart on the sweet potatoes, since they'd take much longer to cook than the pears. While they were cooking, I peeled, cored and wedged the pears. Then I mixed the pears with the cooked sweet potatoes (all in the same oval casserole), more seasoning and more margarine. I added a couple more pats on top - using a bit more than half a stick. It's for yom tov. Then I sprinkled a handful of pecan halves on top and baked, covered, for an hour at 350F.
I also roasted celery, carrots and onions. These are now in my dairy soup pot along with several cloves of garlic, some bay leaves and peppercorns. I'm making a base for a spinach/garlic soup and I wanted it very rich in flavor. It's bubbling softly.
Next to it is a pan of my basic pasta sauce (onions, red pepper, garlic, mushrooms, pepper, Italian seasoning, bay leaves and balsamic vinegar and a 12 oz can of tomato paste, and an equal amount of water). When it comes together - I just added the paste and water - It will be the sauce for my lasagna.
Once that is in the oven and the soup base is strained and put away, I'll be finished with my cooking.
Right now, cooling, I have a tsimmes of sweet potatoes and pears. I peeled and wedged six sweet potatoes and cooked them with salt, pepper, margarine and garam marsala in the microwave on high for 5 minutes. This way, I'd get a headstart on the sweet potatoes, since they'd take much longer to cook than the pears. While they were cooking, I peeled, cored and wedged the pears. Then I mixed the pears with the cooked sweet potatoes (all in the same oval casserole), more seasoning and more margarine. I added a couple more pats on top - using a bit more than half a stick. It's for yom tov. Then I sprinkled a handful of pecan halves on top and baked, covered, for an hour at 350F.
I also roasted celery, carrots and onions. These are now in my dairy soup pot along with several cloves of garlic, some bay leaves and peppercorns. I'm making a base for a spinach/garlic soup and I wanted it very rich in flavor. It's bubbling softly.
Next to it is a pan of my basic pasta sauce (onions, red pepper, garlic, mushrooms, pepper, Italian seasoning, bay leaves and balsamic vinegar and a 12 oz can of tomato paste, and an equal amount of water). When it comes together - I just added the paste and water - It will be the sauce for my lasagna.
Once that is in the oven and the soup base is strained and put away, I'll be finished with my cooking.