Last night I made the pureed turnip with crispy shallots recipe, and it was amazing. I will definitely be making this one again. I didn't use as much oil as Ina suggests, probably about half a cup. At first I didn't have the heat high enough and my shallots weren't turning brown, but after turning it up a bit and with a little patience the shallots came out delicious. I had white turnips rather than yellow, so I was a bit worried about how it would turn out, but it was a really nice flavor. I used an immersion blender (best present ever), less butter at the end than the recipe suggests (3 tablespoons, rather than 6), only used a bit of milk (1%, not whole) and I tasted it before adding the salt and pepper and decided not to at all: the flavor was nice and clean and S. agreed that salt and pepper would have detracted. He literally licked his plate... Plate-licking good turnips: who knew.
In addition to the turnips I made some steaks. Meat is not my strong point. I had too much going on and overdid it a bit. Edible, certainly, but I need to remember that it keeps cooking after I deem it "done." I also cooked the turnip greens in a little bit of the leftover shallot oil and a little bit of cajun seasoning, and I liked that a lot too. I enjoyed the turnip greens better than the beet greens from a few weeks ago: much less bitter. Lunch today is last night's leftovers.
I have one item remaining from Week 3: scallions. Perhaps I will find a use for them tonight. I have two friends coming over for a cooking date, but we haven't decided what to make yet since it will depend what is in today's pickup.
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