It all started when I got a subscription to Blue Apron. My cooking has changed and above you see in example of one of my meals. It’s meatballs over rice and asparagus. It is a Blue Apron meal however I’ve learned to do some adaptations so they are more my own these days.
The biggest change though has been my overall approach to food. When I started it was followed the recipe and get it on the table which was how I had worked when I was working. Know that I am retired a different mindset began to take hold.
I have learned to approach food in a different way. For instance, when I was preparing this meal I have learned it to take pleasure in the small parts of preparing a meal. The smell of fresh cilantro is absolutely intoxicating. The crunch of the fresh asparagus well it is being prepared for cooking and how it smells is wonderful. Watching it turn greener as it cooks is an amazing transformation. Adding raisins to the ground meat mix adds just a little bit of sweetness to the meatball jus as the olives add a bit of salt. I tasted the rice mixed with the other ingredients and added the lime wedges for an amazing change in the taste of the dish.
Cooking has become for me almost a Zen experience.
Warren Wolf on vibes.
I went to The Dirty Dog Jazz Café last Wednesday night. I have been working long hours and have been exhausted since January but I have seen Warren Wolf before and had to see him again. I saw him at the Detroit Jazz Fest in 2014. Before I saw him I didn’t like vibes. His performance that they turned me around. He played a great set and I’m glad I made it.
The evening was made better by the return of the Grand Marnier Chocolate soufflé with vanilla cream sauce. It had been off the menu for a bit and was my favorite dessert at the Dirty Dog.
It was a great evening with great music and unexpectedly wonderful food.
This one is a Blue Apron meal. I am finding with the Blue Apron meals that I am often tweaking the meals to reduce the fat. I up the aromatics to preserve the flavors. On this meal, there were enough new things that I cooked the meal as suggested by Blue Apron.
I had never had a salsa verde and it was really a great flavor addition to the salmon which really does not need any assistance. The salsa verde was made with garlic paste, almonds, capers and parsley. The garlic was surprisingly pungent and tasty. The almonds added a bit of crunch. The capers added a bit of sour and the parsley freshened the overall taste. Adding olive oil made the salsa a paste. It brightens the salmon considerably.
I have now had Farro a couple of times and it is a wonderful grain. It is remarkably filling with a lovely nutty flavor. The Farro was warm when I added the pickled shallots, spinach, orange zest and orange pieces. Even with seasoning, the flavor was not quite bright enough for me. The orange was too sweet for my taste so I added a bit of rice vinegar.
It was an extremely satisfying meal.
Spiced catfish, braised greens and cheesy grits with poblano pepper.
There are some foods in my life that I don’t eat because of past experience, poor expectations or dietary sensitivity. Cat fish falls I to the poor expectations category.
During World War II, my father was stationed in Ft. Leonardwood, MO and my mother was there. I remember during my childhood my mother talking about her experiences there. She talked about going to the farmers market and buying catfish. It was alive when she took it home in a bucket. She talked about how it was a bottom feeder and had the flavor of the muddy Mississippr river. We never had it when I was a child.
So, it was a shock when I liked it. Granted, I didn’t have to kill or filet the fish. I think it was farm raised and the muddy taste was not there. The grits had cheddar cheese and cooked poblano pepper added. The collard greens were braised. The meal was above average. I do thank Blue Apron for introducing me to another new food.
Winter has finally arrived here in Michigan. It is cold outside and I fully expect it at this time of year. But, for me the last two days, I have been stuck in freezing inside situations.
Yesterday, on Monday, I had an endoscopy to see how my ulcers were doing. Unfortunately, they’re doing well so we’re trying a different treatment. I entered the place where I was having the procedure and there was no heat. Everyone in the waiting room was bundled up against the cold and the staff was handing out heated blankets while we waited. After waiting for an hour, my designated driver and I went to the room where we get wheeled into the procedure room and where we recover. Still no heat and in a hospital gown with a heated blanket the lost its heat fast. I had a very fast recovery so I could get into the cold car and get to my warm home. It took a couple of hours to warm.
Today, I started back to work in my seasonal job. The office had no heat all day. Hopefully, my next day at work there will be heat.
Curtis Taylor Quartet l to r: Nate Winn(drums), Curtis Taylor(tpt), Marion Heyden (bass) and Kamau Kenyatta (piano) photo by Mark Brown
I went to Cliff Bells that night with certain expectations. I had never heard Curtis Taylor. The other three musicians are well known in Detroit although Kamau Kenyatta does not live in Detroit.
My favorite of the evening was Freddie Freeloader, an old standard. Curtis Taylor played a wonderfully melodic version of this and all songs during the evening. Nate Winn is an articulate was, as usual, able to raise the performance level. I had expected to get “smooth” jazz from Kamau Kenyatta and instead got a fierce and passionate performance.
It was a good musical evening.
Spicy Chicken Soup
This was supposed to be chicken tortilla soup. Things started well and then just went awry. This was a Blue Apron offering and I ended up changing it quite a bit.
As you can see, there are no tortillas slices. I burnt them. They would have added a layer that would have cut down on the spicy flavor of the broth. When I tasted the broth, it was just too spicy for me. I didn’t like the flavor. The broth was not thickening probably because I rinsed the cannellini beans too much. The chicken was good. The rainbow chard and beans were good.
I ended up adding a tablespoon of tomato paste which made it less spicy. It did really change the soup. I also added a spoonful of crème fraîche to ease the spiciness as well.
So, I have no idea how this was supposed to taste but I liked the flavors after I made my unexpected alterations.