cooking up a… storm?

This has been the week of snow. So much snow that the sidewalks are still covered in a foot of it, classes were cancelled (again!), and we’ve been hibernating. And eating, of course. We made it to the grocery store in a moment of calm, and to Food for Thought – the health food store – which is not anywhere near Sobeys (but we did it anyway), and stocked up on ingredients. Also, an article I just read advised that the one thing people forget when prepping for a storm is toilet paper (who knew?), and it should be included on ’emergency preparedness’ lists. Crazy stuff.

And so we had a delightfully productive week of meal planning, and much eating. Carrot and Celery Salad (p. 45) was by far the simplest – literally just carrot, celery, oil, and lemon juice.

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I was a rebel and added some red onion, which I thought was necessary, maybe our carrots and celery aren’t as flavourful as Mr. Bittman’s are.

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The Potato and Leek Soup – blended –  (p. 106) was not quite as good as some other recipes I’ve had for it, but there was nothing wrong with this one. Pretty straightforward, just make sure if you’re using a blender to whip it smooth, the soup has to be really, really cool. Otherwise, it makes an unattractive mess, which I’m not going to show you the picture of. You’ve been warned.

It was going so well, and then it fell apart. Those falafels man. Those are tricky. We did our chickpeas from scratch, cause they’re cheap like nothing else. Soaked for 24 hours, drained and rinsed, half frozen, the other half in the blender for the Falafel – with Za’atar – (p. 625 ).

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First, our spice cabinet had been raided, and we were out of everything, except for a suspicious looking bag of what we hope was coriander (if it wasn’t… no idea what we consumed). Then, of course we don’t have a food processor, so a blender it was. For future reference, that doesn’t work.

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It does not blend, or smoosh, or anything it’s supposed to do. Finally, the little balls of chickpea and spice did not stick together, and required additional flour to make them resemble anything.

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They weren’t bad by the end of it, but truly, it was not worth that. We have seen falafel hell, and to it we do not wish to return.

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Perhaps, the cooking could not get any worse after that. But the food could! Under Rachel’s direction, I made Kale Pie (p. 403). Sounded like a good idea – a pastry crust, filled with all that kale you know you’re supposed to eat but never know how to cook, baked in the oven with fresh herbs. Definitely seems like it would be tasty. Turns out, the innards of the pie included three hard-boiled eggs (bizarre??) and the pastry was more souffle-like than anything else.

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Rachel said it was the strangest thing she’s ever eaten, took almost no pictures, and had no more than one serving. I ate it for days, but was told never to make that again.  Never. Ever. End of story. I think it was the hard-boiled eggs that did it.

That was a long week. And it’s only just now Friday. What did you cook up during this week of weather? Leave us a note in the comments or find us on Facebook. Happy hibernating!

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