Friday, October 17, 2008

That's Corny

All right, ladies and gents, tonight was back to the basics. After some holiday fare it was time to return to our largely vegetable-based way of life. On Tuesday we got another big batch of vegetables that we hadn't gotten around to using due to our surplus of Thanksgiving leftovers.

I started by using one of our giant, orange-purple carrots alongside some ginger miso dressing. You can tell the carrots are huge since they are cut more into large wedges rather than long skinny sticks. They also happened to be remarkably flavorful with a softer texture than your average supermarket carrot.

If you're wondering how many more times I can cop out by combining beets with feta cheese then the answer is: at least one more time. I added some dill which has been in our fridge for a remarkably long time. So long, in fact, that I'm a little scared to actually research it and see when we initially purchased it. That being said, it's in excellent shape. I think I can probably get a few more months out of it.

After our salad we were able to enjoy some of the Piave which I foolishly forgot to put out for Canadian Thanksgiving. Our guests' loss became our gain as we devoured an unhealthy amount of the delicious cheese before moving on to our main course.

Our freezer is pretty full and about 50% of it is corn which I have cut form the cob and frozen for later use. The tomalito we made last weekend used some up but there's still more corn than you can imagine, with little indication that it will be stopping any time soon. I used some of the onion, garlic, peppers and three ears of the corn to make a corn bisque. I added some shrimp and scallops at the last minute and gave it a little heat with some very potent cayenne.

One of the ears of corn was cooked with the peppers and onions while I pureed the other two ears with the immersion blender, cooking it in a little vegetable stock. At the end I put in a tiny amount of half and half.

For dessert we had some roasted potatoes with ketchup. When you're dealing with the amount of produce we have on hand you need to start getting creative about how you define dessert.

Today was my first day off in a long, long time. At least the first day that I did not have to travel out of state, attend a wedding, or fulfill some obligation I had. Therefore I used it doing chores but mostly by just hanging out and doing nothing. So unfortunately I only started dinner about 20 minutes before Jen came home.

I guess it could have been worse. We'll see what tomorrow brings as far as inspiration. Right now I'm feeling inspired to sleep in.

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