Friday, November 13, 2009

Glazed parsnips (p. 289) and Baked beans with bacon (p. 255)

The grocery store had cheap parsnips. Actually, it's possible that the grocery store always has cheap parsnips, I can't say I've ever looked for them before. In fact, I think I've only had parsnips once (at my aunt's fancy tennis club in Laurel Canyon, CA). Since I liked glazed carrots so much, I was hoping that Glazed parsnips (p. 289) would be as delicious.

Parsnips look almost exactly like carrots and you peel them the same way:

I cut the carrots "in half crossways" which I took to mean quartering them (it's very possible that isn't the correct interpretation). I then poured in some water, butter, sugar, salt, and pepper.

Reading the recipe again while blogging, I realize that I didn't finish this recipe correctly. I was supposed to bring to a simmer, reduce the heat, cover, and simmer for 10-15 minutes, which I did. I was then supposed to uncover, increase the heat to high, and boil until it's a syrupy glaze. I did not do that.

I don't think it really mattered because my parsnips were cooked and had a syrupy glaze anyway. They were good--parsnips taste sweet like carrots but definitely have their own flavor (ie if I was doing the blind taste test on Top Chef, I could tell the difference). I think they are much fancier than carrots and would make them for a dinner party.

I'm not sure what motivated me to make Baked beans with bacon (p. 255) when I didn't like the last TJOC baked beans recipe. I knew I didn't want to cook during the week (that may change, I often say that and then end up cooking a lot) and baked beans tend to heat up well. Plus I kind of like them, just not enough to really buy or make myself.

This was one of those vague recipes. It asks for a 28-ounce can of "beans". What kind of beans? Should I drain them? No answers. I used white beans and I didn't drain them because there is almost no other liquid in the recipe but I'm not sure if that was right.

I mixed the beans, catsup, onion, molasses, brown sugar, and cider vinegar in a bowl, then layered bacon on the top.

The baked beans were cooked with a lid on for a half hour and then with the lid removed for a half hour:

Not the best picture in the world but much much better than the previous baked beans. I liked the brown sugar and molasses flavor and the bacon fat --I would consider that the trinity for baked beans. Disgustingly, I think baked beans are best when mixed with coleslaw--and I'm usually one of those people who don't like my foods to touch.

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