So, I cannot claim that things are settled yet, but yesterday night I powered through unpacking the kitchen so I can cook again. So I have cooked the past two nights – more info on this will follow later in this post. But first, I must discuss my new favorite thing – using the xbox 360 to view downloaded vidoes over the network. Quite simply it is able to access video files stored on a windows PC (or another computer that runs the windows media player sharing protocol) and then show them on your TV. This is cool because I have a lot of British TV shows in .avi format. Historically I watched these mostly on my macbook pro, usually lying on my bed. Occasionally I would hook the laptop up to the TV via HDMI and watch specific things, like Doctor Who episodes, like that – but it’s sort of a pain. This is quite seamless, and simple, and great. The 360 is the best console I’ve ever owned.
Ok, on to food. Last night I made carnival squash with chili-maple oil:
1 small squash (acorn, carnival, small butternut)
2 tbsp butter
2 tbsp maple syrup
1 small dried chili
1) Preheat oven to 350 degrees
2) Cut the squash in half (crosswise for roundish squash, lengthwise for butternut). Scoop out the seeds. Spray the cut side with cooking spray. Bake face down on baking sheet for 45 minutes, or until flesh is soft when poked with skewer
3) While the squash is baking, seed the chili and cut in to thin strips. Melt the butter and mix with the syrup and chili strips.
4) When the squash is done, allow to cool slightly, then either brush the halves with the butter and serve whole, or scoop out the flesh and mix with the butter.
Tonight I made some garlic cooked shrimp with “BBrazilian style” collard greens. The shrimp were just cooked in olive oil, garlic, salt, pepper and a little bit of wine until done – simple. The recipe for the greens, which I got from wohali (I halved it):
1 1/4 pound collard greens, stems and center ribs discarded and
leaves halved lengthwise
3 garlic cloves
1 tablespoon olive oil
1) Stack half of collard leaves and roll into a cigar shape. Cut crosswise into very thin strips (1/16 inch wide). Repeat with remainder.
2) Mince and mash garlic to a paste with 3/4 teaspoon salt. Heat oil in a
12-inch heavy skillet over medium heat until it shimmers, then cook garlic, stir
ring, 30 seconds. Add collards with 1/4 teaspoon pepper and cook, tossing, until
just tender and bright green, 3 to 4 minutes.