Tafelmusik

An Illusory Intertwingling of Reason and Response

Miscellany: I just like the sound of the word. Don’t you? “Mis cel lan e ous.” I could say it a thousand times a day. The miscellany is where anything in life worth having usually spends most of its time: would you like to hunt for something worthwhile among my miscellany?

Tafel :: miscellany :: recipes

Thursday, May 11, 2006

Pork Chops Pan-Fried with Kelp

Pork Chops Pan
Fred with Kelp

Serves one as written

  • 1 3 oz pork chop
  • 2 tbsp diced green bell pepper
  • 1 sliced green onion base
  • 1 1/2-inch diameter bunch of enokitake
  • 1 tbsp dried kelp, leek, and mushroom mix
  • 1 egg
  • olive oil
  • balsamic vinegar
  • fresh-ground black pepper
  • crushed red pepper
  • salt
  • 1/4 cu couscous
  • 1/6 cu thick kefir
  • 1/4 cu water
  • 1/4 tsp molasses
  1. Baste pork chop in full-strength balsamic vinegar.
  2. Drain, reserving liquid.
  3. Add salt and fresh-ground black pepper to chop to taste.
  4. Start frying pork chop, onion, enokitake, and bell pepper in olive oil over low heat. Stir continuously, flipping chop often.
  5. Reconstitute dried kelp mixture by simmering in a minimal amount of liquid, including vinegar drained from chop after basting.
  6. Add kelp mixture to frying pan.
  7. Prepare couscous with kefir and water.
  8. Top couscous with vegetables (well-drained back into the frying pan) and chop.
  9. Add molasses and crushed red pepper to remaining liquid and simmer. Pour glaze on chop.
  10. Crack an egg into frying pan (off heat) and beat it as evenly as possible.
  11. Ensure egg covers entire bottom of pan, and make the thinnest omlette you can.
  12. Garnish dish with quarter-folded omlette.

Couscous actually may be better prepared in a microwave than over a stovetop. When allowed to cook undisturbed, kefir will form a creamy froth in the center of each individually-cooked bowl of couscous.

Thursday, May 04, 2006

Sauteed Kale with a Boiled Egg

I made this for dinner tonight, and was pleasantly taken aback by the strong and "big" flavour. This is one side dish that can definitely hold its own as an entree.

  • 1 cu water
  • balsamic and red wine vinegars
  • 6 kale leaves, chopped, midvein removed
  • olive oil
  • 1/4 large yellow onion, diced
  • 1 large green onion, sliced very thin
  • crushed red pepper
  • fresh-ground black pepper
  • salt
  1. In a small saucepan, combine several tablespoons of each balsamic and red wine vinegars with water, salt to taste, and bring to a boil.
  2. Blanch kale in boiling vinegar for no longer than thirty seconds, stirring constantly.
  3. In a large frying pan, sautee kale, and onions in olive oil. Season to red and black pepper and salt prior to sauteeing.
  4. Bring vinegar to a light boil again, and crack an egg into it.
  5. When yolk is still liquid, but all the white has been cooked, remove egg.
  6. Serve kale in a wide, shallow bowl, topped with the egg, yolk cracked.

Strawberry Frappe

Had this for "dessert" tonight. However, it would make a great beverage near the end of a meal, I think. I didn't sweeten it, so it wasn't "dessert-y," really. It was still wonderful, though!

Serves two

  • 6-1/2 oz milk
  • 5-6 ice cubes, or 1/2 cu chipped ice
  • 1-1/2 tbsp powdered malted milk
  • 4-5 very ripe strawberries, tops removed
  1. Combine milk, ice, and malt in blender and blend intermittently until ice is ground. Some "hailstones" will probably remain, depending on your blender, if you use ice cubes.
  2. Add strawberries and blend at the highest setting until frothed.
  3. Serve in chilled glasses with straws, perhaps garnished with fresh mint.

Note: As the frappe sits, it will separate somewhat into a frothy upper layer and a liquid lower layer.

Saturday, April 29, 2006

Couscous with Kale

I made this for a cast party tonight: couscous is just about my favourite thing to eat. (Next, of course, to sushi!) however, I overestimated the appreciation folks around here would have for off-normal food in general, and vegetarian food specifically (not that I'm vegetarian, but I love vegetarian food!), as only three people that I know of actually tried any (though two of those — coincidentally enough, Californians — were very nearly ecstatic that someone had made couscous; which makes it more than worth it).

So now I have a pot of couscous to feed me for the next few days: I'm finding it difficult to be disappointed!

  • 2 cu water
  • 1/2 cu apple sauce
  • 1 large carrot, shredded
  • 1/2 large yellow onion, diced
  • 1 cu kale, cut small and packed
  • 3 tbsp parsley
  • 1/2 cu kefir
  • 2 cu couscous
  • olive oil
  • salt, pepper, and red pepper to taste
  1. Bring water to boil.
  2. Add apple sauce, carrot, onion, kale, parsley, salt, pepper, and red pepper to water.
  3. Simmer until carrots and onions are soft, then remove from heat.
  4. Add kefir to broth. It will coagulate finely when it mixes with the hot broth. (Kefir may be replaced by 1:2 water:sour cream.)
  5. Slowly stir in couscous, and allow to sit covered until all broth has been taken up by the pasta.
  6. Toss couscous with a liberal amount of olive oil.
  • May be served topped with sauteed kale. Kale blanched with a splash of balsamic vinegar and sauteed in olive oil goes nicely with this.
  • This ought to serve six people.

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