Saturday, August 31, 2013

The Popular Culture Dinner

Oh my.  I've been so horribly bad about updating.

No..  truth be told, I've been horribly bad about actually cooking or baking or doing anything that would be blogworthy here.

Any news on the culinary side for me?  Not a ton.  But a few things.

I've discovered that the Pacific North West, or at least the Seattle area has discovered New Mexico Hatch green chile.  Yum. :-)   It doesn't tend to run as hot as I can get it back home, but at least I don't need to get it shipped in anymore if I'm just craving the good ol' flavor.  :-)

I found a nice 9-cup KitchenAid food processor on clearance recently, and am happy to finally have a better way to make things like pesto and what not. :-)  I've used my little 1-cup chopper to do things in the past, but it's a pain in the butt.  This instead is relatively compact and gives me what I need.  I recently used it to shred up some zucchini to make some bread, and also sliced other squash and things for dinner.  I'm enjoying it a lot and trying to make good use of it.

Another thing that has finally made it on my radar is the interesting fun of gluten-free cooking and baking.  So far, I'm less than impressed on the whole from the foodie perspective, but I do appreciate that it is possible to make reasonably tasting goods without gluten.  I've decided that given the variety I've both tried and had, that for one, there is no universal flour mix for everything.  Some things definitely work better than others.  But I think it will be an interesting challenge to see what does work out, and to maybe design certain combinations for specific things. Not as convenient as a do-it-all mix, but I'm all about taste here, so I think I'll forego the convenience in the name of flavor and texture.

As to Pop Culture Dinner Hour?  I'm a huge movie fan, and it has come up more than once recently that it would be interesting to make various dishes talked about on movies or perhaps certain TV series as well.  As such, I've been making a list.

Dilled Veal Balls with Squash Fritters finished with Tansy cakes with Peppermint Cream.  (though tansy being toxic, I'm less inclined to include it in the final recipe.) - A Knights Tale

Cinnamon Chicken - a la Almanzo Wilder via Little House in the Prarie

Liver and Fava Beans - chicken, I'm thinking. :-)   - The Silence of the Lambs

There will be lots more.  There are lots of interesting options.  And from Julie and Julia, just because we're talking about Julia Childs of course, there will be some boeuf bourguignon. :-)

I'll report back as I go.  We'll see what other interesting options I can come up with as well.  Should be good fun. :-)


  1. Do I need to get you a copy of A Feast of Ice and Fire? :) (As long as you promise not to make me the honeyed locusts, anyway...)

    1. yes you do. And no promises. Especially since you brought it up, and because we have such a wonderful international market. :-)

  2. Ha that's one of my favourite lines from A Knight's Tale, Wot saying "dilled veal balls with squash fritters - I'll take my five now"! Did you make a recipe for the squash fritters?

    1. I've seen recipes for squash fritters.. And dilled veal balls. I think it will happen sometime. :-)