Blow me to Bermuda!
B is for Fish Stew, Dark 'n' Stormy's and Rum Cake with Pecans.
I'm skipping A is for Algeria because it didn't go so well.
I am told the Bermudan food went very well. I am forced to rely on the judgment of others because my taste buds have been incapacitated by the damn plants trying to have sex in my nose.
The fish stew was tomato based, with a home made fish stock. This was easier than I expected, although the Cod I was using as a base came all to pieces, because I couldn't find whole white fish for love nor money. Since the recipe I was using called for pureeing the finished soup I skipped that since it was smooth already. I wished the flavors were more robust tho. Despite a whole Jalapeno it wasn't the least bit spicy, I think next time I'll put in stronger pepper. It also might need something to boost the generous helping of rum that went in. Over the whole meal I used practically 3/4 a bottle of Gosling's. This calls for experimentation, and that's why you don't get a recipe this week.
Speaking of recipes, depending on what I'm doing I get them from the internet. It can be very hit or miss, but then I've had the same problem with books. I'm trying to not take my usual liberties with the recipes, this time, in an attempt to reproduce traditional flavor profiles. Oakland Library has a good cookbook section, so I may start doing that. Hooray for living in a diverse city.
I made an herb salad to go with because I wasn't about to serve Yucca fritters, delicious as they are. My folks hate fried food, and they're my audience. The vinaigrette recipe I found was mostly pineapple juice and sesame, which I thought was gross. Way too sweet. But the folks seemed to like it. It certainly went with the soup. I really wished the soup was spicy...
Dessert, of course, I can never skip that. I cheated on the rum cake. Instead of working from scratch like I usually do I used yellow cake mix and vanilla pudding. In my defense it would never have been done on time, and it was really good. So, shortcuts aren't all bad. The recipe called for pecans in the bottom of the pan before you put in the batter, which pleased dad who's a nut fiend.
I dont know that I'm a big fan of Carribean food thus far, it's very sweet. It makes sense, but it's not really what I'm looking for in dinner. We'll see when we get to Jamaica.
Next up, Croatia. I'm leaning towards meatballs, another thing I've always avoided doing. Croatia was on out potential travel list for Dad's birthday, hence the pick. But we're going to Kyoto/ Kansai instead. We'll be in Japan for J, so maybe I'll cook while I'm there.
Sorry, I'm a little ramble-y.
Skaal. M.
I'm skipping A is for Algeria because it didn't go so well.
I am told the Bermudan food went very well. I am forced to rely on the judgment of others because my taste buds have been incapacitated by the damn plants trying to have sex in my nose.
The fish stew was tomato based, with a home made fish stock. This was easier than I expected, although the Cod I was using as a base came all to pieces, because I couldn't find whole white fish for love nor money. Since the recipe I was using called for pureeing the finished soup I skipped that since it was smooth already. I wished the flavors were more robust tho. Despite a whole Jalapeno it wasn't the least bit spicy, I think next time I'll put in stronger pepper. It also might need something to boost the generous helping of rum that went in. Over the whole meal I used practically 3/4 a bottle of Gosling's. This calls for experimentation, and that's why you don't get a recipe this week.
Speaking of recipes, depending on what I'm doing I get them from the internet. It can be very hit or miss, but then I've had the same problem with books. I'm trying to not take my usual liberties with the recipes, this time, in an attempt to reproduce traditional flavor profiles. Oakland Library has a good cookbook section, so I may start doing that. Hooray for living in a diverse city.
I made an herb salad to go with because I wasn't about to serve Yucca fritters, delicious as they are. My folks hate fried food, and they're my audience. The vinaigrette recipe I found was mostly pineapple juice and sesame, which I thought was gross. Way too sweet. But the folks seemed to like it. It certainly went with the soup. I really wished the soup was spicy...
Dessert, of course, I can never skip that. I cheated on the rum cake. Instead of working from scratch like I usually do I used yellow cake mix and vanilla pudding. In my defense it would never have been done on time, and it was really good. So, shortcuts aren't all bad. The recipe called for pecans in the bottom of the pan before you put in the batter, which pleased dad who's a nut fiend.
I dont know that I'm a big fan of Carribean food thus far, it's very sweet. It makes sense, but it's not really what I'm looking for in dinner. We'll see when we get to Jamaica.
Next up, Croatia. I'm leaning towards meatballs, another thing I've always avoided doing. Croatia was on out potential travel list for Dad's birthday, hence the pick. But we're going to Kyoto/ Kansai instead. We'll be in Japan for J, so maybe I'll cook while I'm there.
Sorry, I'm a little ramble-y.
Skaal. M.