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I almost forgot I had this food journal thingy. School has been busy, in that kind of plodding way. It feels like we're not really getting anywhere, just marking time and preparing for the end. I should probably be working harder on studying and generally preparing for final exams, but...
A few random comments for today.
Turducken? This may be the most obscene thing I have heard of all year.
Fish Farming. I don't eat farmed fish, at all. Apart from it being of noticeably poorer quality, I think that finding ways to artificially increase production of fish is an odd, and shortsighted solution to the problem of over-consumption. Consume too much to be sustainable? Try consuming less. Simple. (But not exactly profitable for anyone)
Related to fish farming and over consumption in general, I am feeling more and more guilty about not being a vegetarian. I believe that vegetarianism is the most responsible way to eat, but truth be told, I just really don't want to be a veghead. So until the guilt gets to be too much, or I get a sudden burst of motivation, I'll continue to limit my consumption of animal protein and hang a "hypocrite!' sign around my neck.
A vegetarian recipe for today
Rustic Rapini Torta
Make a batch of pastry dough, enough for a top and bottom crust.
Pastry Dough is a simple formula, 3 parts flour, 3 parts fat, 1 part water. You choose the fat. (butter, veg shortening, lard) Mix the way your Grandma taught you. She knows best.
1 bunch rapini
2 shallots
2 T raisins
2 pears, peeled, cored and cut into 12ths
1 T pinenuts, or toasted walnuts
1/2 C of your favourite soft cheese. Something nice and pungent would be best.
Chop and saute the rapini and the shallots in olive oil. Cool.
Soak the raisins in warm water, or some white wine.
Mix the whole mess of rapini, cheese, pears, raisins, and pinenuts in a bowl.
Roll out the pastry into two circles. One about 1/2 again as large as the other.
Mound the rapini mixture in the centre of the smaller circle. Use the large circle of pastry as the top crust. (Think Rustic. Think Easy.)
Seal the edges with an egg wash.
Cut a couple of vent holes in the top of the pie and bake for ~20 minutes in a 380F oven.
Serve with a side salad and a nice glass of white wine.
Posted by sasha at 08:17 PM Comments (2)