Later On

A blog written for those whose interests more or less match mine.

Dinner tonight: Chicken hearts with mushrooms, spring onions, and a bamboo shoot

with 2 comments

This is the “before” photo, of course. I halved the chicken hearts as an experiment. Spring onions have a short season so I try to use them as often as possible while they’re around. I used only a little of the red onion.

The garlic here comes from Spain, and it’s a wonderful variety: can can peel a clove just by twisting it. It’s as though the clove can’t wait to jump out of its skin.

The bamboo shoot definitely requires peeling: skin is tough and fibrous, interior is brilliant green and somewhat like a good summer squash in density.

The crimini mushrooms I chop rather than slice, and I chop the peppers including core and seeds (though I do cut off and discard the caps). Kalamata olives are included because I have quite a few on hand.

The Field No. 12 is heating in the oven. I’ll sauté the spring onions and the bit of red onion in EVOO, then add chopped garlic and cook a minute, and then the rest, probably with some black pepper and perhaps some marjoram and/or mint.

The half-bottle of wine will accompany the dinner. I imagine there will be leftovers. I though to include 1/2 yellow bell pepper, diced, but turns out that I didn’t have one on hand.

Update: Here it is cooking — and yes, lots of leftovers.

I should have skipped the little red peppers — it was a little too hot (but still edible). I’ll have another couple of meals at least from this. — Interesting: as the dish cooled in temperature, it also cooled in spiciness. Not bad when I had a bit more after cooling.

Written by LeisureGuy

10 March 2020 at 5:00 pm

Posted in Food, Recipes

2 Responses

Subscribe to comments with RSS.

  1. El mejor ajo español es el de Pedroñeras, Cuenca, es de color azul morado, la piel … no es frecuente verlo y poder comprarlo .. pero es el mejor


    12 March 2020 at 12:05 pm

  2. This is a white garlic, but it does peel easily.


    12 March 2020 at 12:36 pm

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.