Last night I had a whole head of celery so I tried a celery gratin from fannie farmer (an older edition than linked). The sauce was great to dip bread in, but the celery itself…. not so exciting. I’ll have to look around more for something reliable, since I always have this problem (only need a couple stalks for whatever I’m planning, then I have most of a head left over). I suppose stock is always an option.
I also used up the green beans and the last of the bacon, quick saute with garlic and worcestershire, always works out. Finally, another quick saute of crab with butter, garlic, and lime (no lemon in the house). It was ok, nothing fancy. Next time I’ll try crab cakes.
Today for lunch I had one of those fun times when you think you have nothing but manage to throw something together, something good even! I dug up the beluga lentil leftovers, opened a nice can of tuna (ie. not water-logged shreds…), cut up a tomato and an avocado and added some olive oil, mustard, lime, and pepper (no salt since the lentils were over-salted to begin with). It was lovely with a little toast.
For dinner, going back to the SCforA testing with Swedish meatballs and red cabbage. The cabbage called for a bunch of steaming time and I don’t really have a good steaming setup at present, so I used this recipe instead which is pretty similar in ingredients. Didn’t have balsamic, so I had to use plain red wine vinegar. I haven’t tried it yet, but I have to say it doesn’t smell great…
So the Swedish meatballs. They call for a stiff egg white and continuous mixing for FIFTEEN minutes. I cut it a bit short. I used the leftover goat milk from the latest cheese fiasco (seriously, it was supposed to be whey, but it’s still so thick that after a couple of days it had a cream top!). I was amazed at how much liquid the meat and bread absorbed – the meat mix is super light. Looking forward to it.
>> Update: The cabbage was nasty and the meatballs totally fell apart. I’m sad to say that SCforA, though it means well I’m sure, is not a winner as far as I’m concerned. For the smorgasbord I’m putting my faith in Foods of the World…
