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Tonight's menu:
Leftover turkey, simmered in a double recipe of Amber India's sauce for butter chicken; since there was no fenugreek on the shelves at Safeway, I started out the sauce by pushing several stalks of finely diced celery around in the melted butter until they turned translucent. I've never actually made the entire recipe wrt starting with raw chicken and faux-tandoori-ing it; I also don't know what fenugreek tastes like, but my refs say it's sorta maple-celery @_@
Yellow lentil dal, more or less from the 1997 Joy of Cooking; modified at the end by mashing in 1.5 baked yams plus adding about 2T each cranberry dipping sauce (from Alton Brown's recipe) and raisin syrup (from The World of Jewish Cooking.
Jasmine rice with a few strands of saffron. (I'm still not sure I see the point of saffron; I can't tell if it actually tastes like anything for such a pricey seasoning, and this after buying a small assortment of different saffrons from Penzey's to contrast with the usual pinches of powder in the supermarket spice jars.)
Still remaining: more cranberry dipping sauce (I think a followup episode of Good Eats converted it into jam), a few quarts of turkey stock, a half-pitcher of mulled apple cider, 1.5 containers of veggie dip, and a few little teeny bell peppers from the veggie tray. I suppose I could turn the veggie dip into mashed potatoes, if I remember to get potatoes within a reasonable timespan.
Entertaining anecdote: in an early interaction with the wombat-consort, his head briefly kersploded from the concept that mashed potatoes could be made by cooking potatoes and mashing them; his entire previous experience with mashed potatoes had been that they came out of a box in dry flakes that were mixed with hot water, or maybe hot broth on special occasions. He just couldn't connect the mysterious substance of "mashed potatoes" with real potatoes any more than if I'd suggested making spoon bread out of spoons. (Actually, I'm not sure how familiar he is with the concept of spoon bread; I suppose I can make a batch with the cornmeal that's been lurking in the fridge and the heavy cream left over from the "Butter Chicken" sauce. At least once we've finished eating this round of food.)
Leftover turkey, simmered in a double recipe of Amber India's sauce for butter chicken; since there was no fenugreek on the shelves at Safeway, I started out the sauce by pushing several stalks of finely diced celery around in the melted butter until they turned translucent. I've never actually made the entire recipe wrt starting with raw chicken and faux-tandoori-ing it; I also don't know what fenugreek tastes like, but my refs say it's sorta maple-celery @_@
Yellow lentil dal, more or less from the 1997 Joy of Cooking; modified at the end by mashing in 1.5 baked yams plus adding about 2T each cranberry dipping sauce (from Alton Brown's recipe) and raisin syrup (from The World of Jewish Cooking.
Jasmine rice with a few strands of saffron. (I'm still not sure I see the point of saffron; I can't tell if it actually tastes like anything for such a pricey seasoning, and this after buying a small assortment of different saffrons from Penzey's to contrast with the usual pinches of powder in the supermarket spice jars.)
Still remaining: more cranberry dipping sauce (I think a followup episode of Good Eats converted it into jam), a few quarts of turkey stock, a half-pitcher of mulled apple cider, 1.5 containers of veggie dip, and a few little teeny bell peppers from the veggie tray. I suppose I could turn the veggie dip into mashed potatoes, if I remember to get potatoes within a reasonable timespan.
Entertaining anecdote: in an early interaction with the wombat-consort, his head briefly kersploded from the concept that mashed potatoes could be made by cooking potatoes and mashing them; his entire previous experience with mashed potatoes had been that they came out of a box in dry flakes that were mixed with hot water, or maybe hot broth on special occasions. He just couldn't connect the mysterious substance of "mashed potatoes" with real potatoes any more than if I'd suggested making spoon bread out of spoons. (Actually, I'm not sure how familiar he is with the concept of spoon bread; I suppose I can make a batch with the cornmeal that's been lurking in the fridge and the heavy cream left over from the "Butter Chicken" sauce. At least once we've finished eating this round of food.)