A Few Nights Ago

It’s hard to keep track, but on Tuesday night I grilled up some of our Bastrop Cattle Company grass-fed local (round) steaks. I also wanted to get rid of some new potatoes and a big ass pile of collard greens. I mashed the potatoes with salt, pepper, and buttermilk and stewed the collards in the Kashmiri fashion, which involves asafetida, chiles, cumin, coriander, and turmeric. The collard greens were more bitter than I would like, and the meat was a little tough (in the near future I want to get the Grassfed Gourmet cookbook). But boy, was this meal local!

We were on our way out the door to see The Business of Being Born so we probably spent about ten minutes eating dinner. Now we know what it’s like to be Graham.

Cabbage Conquered

My mission tonight was straightforward, but not easy: to dispatch a head of cabbage without us having to hold our noses while we ate it. Lately it's common to find a big beautiful head of cabbage in our Greenling Local Box™ delivery, but they run the risk of going to waste in our fridge.

Madhur Jaffrey to the rescue! I made Turkish cabbage and seasoned rice from her "World Vegetarian." When done properly, this layered dish is supposed to slide out of your pan like a cake. I didn't even bother. I just stuck a spoon in it and said "I'm done! If you're hungry, you'll eat it."

It's got onions, pine nuts, currants (for which I cleverly substituted raisins), cinnamon, and dill.

This would have gone great with some braised lamb or something cool like that. Too bad I didn't have the energy or the food on hand. We are such a one-dish family!