tasty nom nom an exception to the daily meal

25Jan/140

Jerusalem

Dear E,

For the holidays this year, my mom and I bought one another the same cookbook, Jerusalem. This cookbook has quite the cult following -- people have been having Jerusalem parties where each person invited brings a different dish from the book and it was the top-selling cookbook in the summer of 2013.

It's not a cult party, but I decided shortly after Christmas that I would make the roasted cauliflower salad and kofta for our next game night. That's just what I did.

roasted cauliflower salad
roasted cauliflower salad

I really liked this roasted cauliflower and hazelnut salad. I roasted the cauliflower and toasted the hazelnuts in the morning, then put the rest of the salad together later.

The salad has a head of cauliflower, roasted. I tossed it with the spices -- cinnamon, allspice, salt and pepper. It is tossed with celery, toasted hazelnuts, a ton of flat parsley, and pomegranate arils. I let this sit for a few hours at room temperature before adding a touch of the dressing -- sherry vinegar, maple syrup, and olive oil. I really liked this salad a lot and think is a great winter salad.

You'll have to let us know how it held up overnight, since you took the leftovers!

Along with the salad, I made kofta. I used half local grass-fed lamb (it was VERY lean) and half local grass-fed beef. I wanted to cook the kofta medium-rare, so I was a little particular about the ground meat I picked up. I probably would have cooked them a little more if G wasn't under the weather at home!

The recipe in Jerusalem is a little different from other kofta recipes we've made. There's no binder but it does include onion, garlic, pine nuts, parsley, a medium-hot chile, and more spices.

Sunflower oil
sunflower oil

I made the meat mixture and formed the kofta in the early afternoon, then set it in the fridge to chill and firm up. I believe this helped them hold their shape without a binder. Then I seared them in sunflower oil, per the recipe. This took a little longer than I expected. I pulled them out of the pan at 120-125°F, then placed them on a platter with tahini sauce, and popped them into the oven, just for a few minutes, taking them to medium-rare without losing their crust.

kofta b'siniyah
kofta b'siniyah

I'd give both recipes a thumbs up. I've made about five or six recipes from Jerusalem now, and there hasn't been a bad one yet. Not bad!

Before dinner, I had wanted us to try Tzolk'in for the first time. But I didn't have enough time to learn the game in advance, so we fell back to the old standby, Settlers of Catan.

three player catan
three player

With just three players, there was so much space on the board. It was like stretching out in a huge hotel bed. I tried to fly under the radar as I picked up grain and ore resources and upgraded my settlements. I managed to pull off the win! Yay me!

Next time up here I hope we can try Tzolk'in (BGG). It looks promising! This video of the gameplay might be worth watching in advance.

17Jan/140

Little victories

Hi J - Happy New Year!

After the leisure holidays and short work weeks, I endured a very long work week. I must have woken up and though it was Friday at least three times. I was very much looking forward to the weekend. For our first take of the year, I decided on a simple repeat - meatballs, anchovy pasta, and kale. And a 'cake', for the small victories like running water and the mobile you.

Untitled

Simple and hopefully tasty. High carbohydrate meals so this is a real treat. I am hoping to clean out my pantry so I used angel hair pasta instead of the usual spaghetti. I forget, but I thought someone prefers spaghetti? (or I imagined it.) Oh hey, I found this handy chart on When Pasta Meets Sauce. I should try all the pasta shape, how fun.

The meatballs were an equal mix of pork, beef and Italian sausage. Seasoned with Parmesan cheese, anchovy paste, generous amount of red pepper flakes (oops)  and black pepper. I opted to bake them in the oven instead of browning them on the stove top (lazy). Pasta was tossed with olive oil infused with garlic and almost a tube of anchovy paste, lemon zest and chopped parsley.

After dinner and a little lolly gagging, we started Ticket to Ride.

 a wreck of a hand of train cards 

What? I forgot we have to match the train card colors to the track track colors. After I got the hang of it and juggled my cards, someone blocked me. sigh

Untitledfini

I remember the last time running of of train pieces, so I carefully counted before I kept another route card. And the long way around to Phoenix actually forced me to realize the longer way around may not always be detrimental.

Untitledcake, not real cake.. cake with a k? 

For the 'cake' - boxed yellow cake with lemon jell o. The unnatural shade of yellow cracked me up. It matches the yellow GIR spatula you gave me 🙂  I think I prefer the version that adds jell o after the cake is bake vs this version with jell o baked with lemon icing. N is so right that it is as sweet as a donut. Yikes.

Stay warm and see you soon,