... what was I wanting to share about beer? I forgot. Other than I collected a multiple number of beer based recipes that I want to try, of course.
Anyway, I took a run out to Penzey's. Very soon I'll be off to Pennsic, and so I don't want to invest in too much as far as cooking spices go (saving my money for Auntie Arwen), but I did feel the need for smoked paprika, based on one of the beer recipes I've got hanging around. While there, I found a spice blend with the enchanting name of Tsardust memories. The ingredient list read like a typical period receipt (salt, garlic, cinnamon, pepper, nutmeg, marjoram--so, salt, garlic, marjoram, and poudre forte, all found in medieval European cooking) and so I had to bring a jar of it home with me.
This is what I did with it, that first try, and I quite enjoyed it. I do tend to throw vegetables into leftover rice for a quick meal--really, really often, as it happens. Like any bit of cooking that's really more a process than a measured out recipe, it's a little different every time, and, frequently, once the brassica family gets involved, so does some sort of oriental sauce--schezuan, usually, just a little something drizzled over the stir fry.
The usual sauce mix for it involves:
1 T nutritional yeast
1 T Maggi seasoning (or soy or worchestershire--vegan or regular)*
1-3 T olive oil
Into this goes an onion (and thence, sauteed), the rice, and whatever vegetables I decide will complete my meal today. Today, I tossed in a couple teaspoons of the Tsardust memories. It was nice! Nice enough for me to write it down to make sure I try it again.... and can find what I did when I am ready to try.
Many a tasty dish is lost to me because I forgot to write it down.
