Bite Me New England

Vegan Brown Rice Bowl...Yes you heard ME right

2012-02-14T12:41:00.002-05:00

Where do I start. Ok, I will start with Saturday. Saturday was a lets just slop around the house day. What should we cook day. We decided that we would make some Chawanmushi. No, that wasn't a sneeze. Chawanmushi is a Japanese savory custard with shrimp, chicken and a surprise in it. It is one of my very favorites and really a winter food. That is why I decided that we better hurry up and make it because Winter is never really gonna happen anyhow.

First thing that has to happen is that Dashi has to be made. It is made with seaweed and bonito flakes. Oh grow up and expand your taste buds a bit before you wrinkle up your nose and click off of this blog.

This is the bonito flakes.

This is the dashi after being strained. It now is used as a soup base.

The dashi gets put in some whipped up eggs.

A few cubes of chicken and a shrimp are put into these cute little cups. There is the secret ingredient!

Ginko Nuts! I love them. When we lived in the Bay Area I could get them fresh. Now I have to resort to canned which are not very good. Dr. Food hates them. When he chews into one he makes this really weird face. So, I put them into his anyhow and he gives them to me to eat.

They are then steamed.

Very good. I know that I posted this recipe before but I had to show it again.

We also made a little Dyna-mite! Yum. I love this stuff.

This recipe has all kinds of seafood in it. It is served in Japanese restaurants although I don't know if it is just an American thing or if it really is served in Japan. I got the recipe from RasaMalaysia.com. It turned out great and tasted just like in restaurants.

Then Dr. Food went out of town and I was on my own for a couple of nights. I had just seen this Macro Brown Rice Bowl in Food and Wine and was dying to try it out. It was so good I wanted to cry.

No meat kids. JUST Quinoa, Brown Rice and Vegetables.

Just love kale!

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I will definitely be making this again.

I could eat this every night. No, I swear.

This bowl of good has a Tahini dressing which makes it a bowl of even better.

So night two of Dr. Food being gone was my beloved Kimchi Rice Bowl.

You know it had to have an egg on top of it.

SLURP!

Quinoa and Brown Rice Bowl with Vegetables and Tahini
Food and Wine Magazine

Printable Version

1 cup long-grain brown rice
1 cup red quinoa
1/4 cup extra-virgin olive oil
1 small onion, finely diced
1 carrot, sliced crosswise 1/4 inch thick
1/4 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 small zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
Salt
1 head of broccoli—stems peeled and sliced into coins, heads cut into small florets
One 12-ounce bunch kale, large stems discarded
1/4 cup tahini, at room temperature
1/2 cup fresh lemon juice
2 garlic cloves, minced
2 tablespoons warm water
1/4 teaspoon crushed red pepper
1 ripe avocado, cut into 1/2-inch dice
1 cup mung bean sprouts

In a medium saucepan, cover the brown rice with 2 inches of water and bring to a boil. Cover and cook over low heat until the rice is just tender, about 40 minutes. Drain and return the rice to the saucepan; keep covered.

Meanwhile, in a small saucepan, combine the quinoa with 2 cups of water and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, 20 minutes.

In a large skillet, heat 2 tablespoons of the oil. Add the onion and cook over moderate heat until translucent, about 4 minutes.

Add the carrot and cook until starting to soften, about 3 minutes. Add the shiitake, cover and cook until tender, about 4 minutes. Add the zucchini, season with salt and cook, stirring a few times, until tender, about 3 minutes. Transfer to a bowl.

Add the remaining 2 tablespoons of oil to the skillet. Add the broccoli, cover and cook over moderate heat, stirring a few times, until deep green, 5 minutes. Add the kale, cover and cook, stirring a few times, until the broccoli and kale are just tender, 4 minutes. Season with salt. Stir in the other vegetables.

In a small bowl, whisk the tahini with the lemon juice, garlic, warm water and crushed red pepper. Season with salt.
Transfer the brown rice and quinoa to bowls. Top with the cooked vegetables, diced avocado and bean sprouts. Serve, passing the tahini sauce at the table.

A Cheesecake Cookie from my past

2012-02-09T12:31:00.000-05:00

When I saw that Abby Dodge's #Baketogether was cheesecake I flashed on a recipe and a story from my past. Eon's ago in another life, I had a sister-in-law that was a chef. She could make something out of nothing. She awed me with the way that she grew all her own food. She created things that my kids would come home after a visit and tell me about. Back when Annie was little she came home and begged for Sorrel.

When I was dating her brother (Mr X-husband) she made us cookies that I never forgot. So what did I do? When Annie went to visit her years later I asked her to get the recipe for me. When Annie has a mission she doesn't quit until it is accomplished. That is my girl! The recipe is written in Annie's writing and I treasure it.

This recipe actually is a healthy one. Little sugar considering it is a cheesecake. I used toasted sesame seeds in the crust but you can also use walnuts.

The filling uses honey instead of white sugar. Did I tell you that this is my very favorite honey EVER. I am a honey connoisseur. Shut up I am SO.

So cheesecake pictures are boring when they have no fruit on it. Let me restate that... MY cheesecake pictures are boring. I need a favor from all of you.

This is the picture that I took of the cheesecake cookie. Just my everyday plate and a picture of an ole cheesecake cookie. Then I had second thoughts and had a convo with myself

Janis: The damn white plate is good enough.

Myself: Come on Lard ass, beautify it a little bit.

Janis: Don't call me Lard ass.

Myself: Just put the damn thing on a pretty plate already...

This is after I put it on a pretty plate but still my substandard photography. Which one do you like better? You can say neither. I can take it.

Why am I showing you a picture of brussel sprouts in my Cheesecake cookie post? Well you see I am not good at keeping things until later to post about. Once they happen I have to tell you right away. I am so not OCD!

These Brussel sprouts were really good. All it is is olive oil (2 Tbl) with Fish sauce (1 Tbl). Squish the brussel sprouts around in it and saute until brown and crispy in spots

Oh, and this is the shiken that I made. I took the Peruvian Chicken buttermilk soak and used that. Then I took the Chourmoula recipe from Paula Wolfert's new book "The Food of Morocco" and rubbed it all over the chicken.

Good dinner. I used a regular plate to show you. Maybe I should have used a fancy one...

Cheesecake Cookies (2" squares)

1/3 C butter
1/3 C brown sugar
1 C whole wheat flour
1/2 C chopped walnuts or toasted sesame seeds
1/4 C honey
8 oz cream cheese
1 egg
1 Tbl milk
1 Tbl lemon juice
Grated peel of 1 lemon
1/2 tsp vanilla extract
1/2 tsp nutmeg

1. Blend together with a pastry cutter to make crumbly texture: whole wheat flour, brown sugar, and butter. Mix in chopped nuts. Reserve 1/2 C of nuts for top.

2. Press remainder into an oiled 8" square pan and bake at 350 degrees for 12-15 minutes.

3. Soften cream cheese with mixing spoon. Blend in honey. Blend in remaining ingredients and beat well.

4. Spread over crust and sprinkle with reserved crust. Bake at 350 degrees for 25 minutes.

I need a Korean Halmoni

2012-01-31T12:48:00.001-05:00

Halmoni is Grandma in Korean. Why do I need a Korean Grandma? Actually I would take any grandma that would cook for me and make me feel like the most important person in the world.

I miss my grandma very much. She really was someone that treated me like I was the most special human on earth. The reason I want a Korean Grandma is because I want homemade Korean food all the time. She would bring me into her kitchen and feed me bulgogi. She would make me Kimchi (the radish kind that I like). She would hand feed me Dolsot Bibimbap.

So since this fantasy isn't going to come true in this lifetime I have to take care of my own cravings. I decided to take a recipe for chicken wings from Kimchi Chronicles Cookbook and use the marinade for a whole chicken.

I stuck the butterflied chicken into a bag with the marinade.

I made some Kimchi and rice thingy.

I channeled my Korean Halmoni.

HALMONI CHICKEN
recipe adapted from Kimchi Chronicles Chicken Wing Recipe

Whole 3lb Chicken

1 tablespoon of sugar
2 tablespoons of fresh lime juice
2 tablespoons of soy sauce
1 tablespoon of fish sauce
1 tablespoon of toasted sesame oil
1 tablespoon red pepper paste (gochujang)
3 cloves of garlic minced
1 tablespoon of ginger minced

1. Butterfly chicken (or you can use chicken parts)
2. Make marinade with all listed above (except the chicken)
3. Bake at 350 until internal temperature of the chicken is what it is suppose to be.

Some times you need a Boule Babka in your life

2012-01-24T10:43:00.001-05:00

This worked. This was my hairbrained idea for a Boule Babka! I thought that instead of taking the Boule that I have been making for Abby Dodges #baketogether I would make the same dough into a savory "Babka". Not sure this still would be a Babka if it is savory but I liked the name "Boule Babka".

So what I did was this...

I made the Boule dough. I roasted a head of garlic. I removed cloves of garlic from their skin and I mushed it up with a stick of softened butter. I spread on the dough that I had divided into two balls (which I let rest for 10 minutes) and rolled out. I then sprinkled (liberally) Gruyere cheese and italian herbs. I rolled each of the two rolled out doughs into a log.

I cut each log in half and fit into a 9" cake pan. I then let rise again until the dough was above the top of the pan.

Voila. Then I baked at 350 for about 30 minutes. This was a huge success. Just look what you bite into when you take your first bite.

Ok, the picture is a little blurry but you get the idea. This bread was awesome.

We made lamb chops to go with the bread. Sad part is that we have used all our lamb. Good news is that Leyden Glen Farm has another one for us (waving to Kristen). The recipe we used was from Pure Simple Cooking by Diana Henry. This is one of my favorite cookbooks and I have made almost everything in there. This recipe was Harissa Marinated Lamb Chops with Bean Chickpea Puree.

Dinner was awesome.

So Sunday was to be the hand rolled couscous that we didn't make last weekend because Dr. Food had the stomach flu. I had every intention of doing it this last Sunday but by the time we went grocery shopping and ran errands my body hurt. I know that I have been whining a lot about "hurting" but this compressed disc thing sucks. Luckily I am going for a cortisone shot on friday (ouch) and I am hoping to be like new again. Well maybe that is overstating it a bit. Why am I blabbing on about my ailments? It is because I backed out of the hand rolled couscous because of pain. I still went ahead to make the goat tagine that we wanted to make.

So it started off well enough...

and turned to this. Ew. I then asked my ~~idol~~ ... um, ~~BFF~~ uh, amazing source of all things tagine...Paula Wolfert, what I did wrong. She then told me about Fava beans and how you cook them. These were dried beans and I did a quick soak on them. Paula told me that you really can't do that with old world beans. Live and learn.

I will leave you with a picture of a happy customer in my kitchen. My P-man loves Gamma's cooking. Shut up, I didn't feed him the dried out goat. That is brisket and "braplie" on his plate.

Harissa Marinated Lamb Chops with Chickpea Puree
adapted from Pure Simple Cooking - Diana Henry

Printable Version
2 1/2 tbsp harissa
3 cloves garlic, crushed
1/2 C olive oil (I used 1/4 C)
juice of 1/2 lemon
a good handful of mint leaves, torn
salt

chickpea puree
1 (14 oz) can chickpeas, drained
1/4 C olive oil, plus extra if frying onions (calls for 3/4 C but I used 1/4)
juice of 1 lemon
1 clove garlic, crushed
1/2 tsp cayenne pepper
1 tsp ground cumin
salt and pepper
1 onion, coarsely chopped
2 tbsp chopped cilantro leaves

1. Mix harissa with garlic, oil, lemon juice, and mint and put the chops into it, turning them over to get well coated.
Cover and put them in the refrigerator. Leave them to marinate for 1 1/2 hours to overnight, turning them every so often.

2. To make the chickpea puree, simply chuck everything (except the onion and cilantro) into the food processor, with salt and pepper to taste, and blend. The mixture doesn't have to be absolutely smooth. Fry chopped onion in a little oil until golden brown and slightly singed in some parts. Sprinkle onion and cilantro over the puree.

3. Heat a grill pan for the chops. Salt the chops at the last minute and then cook them over high heat for about 3 minutes on each side, until browned but still pink in the middle.

4. Serve with chickpea puree.

I can so cook like a normal person - Enchilada Casserole

2012-01-19T15:46:00.001-05:00

I know you think I am odd. No, really...it is ok. I know that you think I cook weird things and say things that are a bit "off". I know that when I am not around you gossip about me making weird stuff out of meat. I am here today to clear my name. I have turned over a new leaf. I have reformed. I am saying that I can cook a basic meal that doesn't have anything weird in it and that all the ingredients are easy to get. OH and it was from Cooking Light so it is healthy too.

But first let me tell you about the Migas that we made that does have weird things in it and was in a Spanish cookbook and not from Cooking light. This was before we turned over the new leaf. We turn over a new leaf all the time.

I made this Peasant Boule that I learned how to make and used it for the breadcrumbs.

Lots of vegetables. Look how pretty.

Ok, so there was some homemade MEAT. Shut up. I know I said that this was going to be me being a normal person without dried meat.

But look how pretty!

My trusty companion was by my side and supports my decisions.

I loved this dish. I loved it even better because...

It had a duck egg on it. What? You don't buy duck eggs?

The next day Dr. Food got the stomach flu and I don't think he is ever gonna want this dish again. That is all I am sayin.

We also made lambchops that were awesome. That was an in between recipe. Not odd at all, other than the fact that it has lamb in it and I know for a fact that some people think lamb is weird. That is ok because I find people who think lamb is weird to be weird themselves.

kl

I loved this dish and would make it again.

This is hamburger meat. Ordinary no fat ground beef. It was layered with tortillas and a sauce. It actually was fantastic. I just had to pretend that it bored me.

For dessert we had Strawberry/Banana stuff made with the Yonana machine that I got Dr. Food for Xmas. He took one taste and it looked like how he looked the morning after he ate the Migas. I liked it.

Braised Lamb Shoulder Chops
Food.com
Printable Version

1 tablespoon olive oil
4 shoulder lamb chops
1 large sweet onion , cut in half,and each half quartered
3 medium carrots , cut in half inch circles
3 large celery ribs , with leaves,cut in half inch lengths
1/2 lemon , unpeeled,cut in very thin slices
1/2 cup red wine (sherry or port is good) or 1/2 cup beef broth
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1 (14 ounce) can tomatoes , diced
1 tablespoon curry powder
1 teaspoon cumin
1 teaspoon coriander
4 cloves garlic , smashed
1 tablespoon light soy sauce
1/2 cup cold water
1 tablespoon cornstarch
3 -4 sprigs fresh mint , leaves removed and rolled up,cut in thin strips
Directions:

1. Trim fat from chops.
2. Heat oil in large deep non stick frypan or Dutch oven; brown chops on both sides, about 5 minutes each side; remove from pan, set aside.
3. In the same pan, add onion chunks, saute until soft, about 5 minutes.
4. Add carrots, celery, salt and pepper and lemon slices, saute until caramelized, 15 to 20 minutes.
5. Stir in wine or broth, bring to simmer and deglaze pan.
6. Meanwhile, empty tomatoes, undrained, into a bowl, add curry powder, cumin, coriander, garlic and soy sauce.
7. Stir to mix, pour tomato mixture into pan; stir to mix with caramelized veggies.
8. Return chops to pan and spoon mixture over them.
9. Bring to boil, reduce heat and simmer covered for 1 hour or until chops are fork tender.
10. Make a slurry of cold water and cornstarch, stir into pan and bring to boil, simmer until juices are thickened.
11. Sprinkle with chopped fresh mint.
12. Serve over mashed potatoes or rice or noodles.

Enchilada Casserole
Cooking Light - January 2012

1 pound ground sirloin
1 cup chopped onion
1 tablespoon butter
1 tablespoon minced garlic
1 1/2 tablespoons all-purpose flour
1 cup fat-free, lower-sodium beef broth
1 tablespoon 40%-less-sodium taco seasoning mix (such as Old El Paso)
1 (8-ounce) can no-salt-added tomato sauce
4 (8-inch) whole-wheat flour tortillas
1/3 cup (1 1/2 ounces) shredded Monterey Jack cheese with jalapeño peppers
Preparation

1. Heat a large nonstick skillet over medium-high heat. Add beef and onion to pan; cook 6 minutes, stirring to crumble.
2. Preheat oven to 400°.
3. Melt butter in a medium saucepan over medium-high heat. Add garlic; sauté 1 minute. Sprinkle with flour; cook 30 seconds, stirring constantly. Add broth, taco seasoning, and tomato sauce to pan. Bring to a boil; cook 2 minutes, stirring occasionally. Add 1 1/2 cups tomato mixture to beef mixture; reserve 1/2 cup tomato mixture.
4. Place 1 tortilla in a 9-inch pie plate. Top with 1 cup beef mixture. Repeat layers, ending with tortilla. Spread reserved tomato mixture over tortilla. Top with cheese. Bake at 400° for 10 minutes or until cheese melts. Cool slightly. Cut into 4 wedges.

A Tale of Three Breads...#Baketogether Peasant Boule

2012-01-13T16:10:00.000-05:00

I joined another "thing". I couldn't help myself. Abby Dodge does #baketogether and this month it was a Peasant Boule. I love making bread. I jumped on the baking bandwagon and I am sure glad that I did. I started off by making the recipe "as written so I could taste what it was suppose to taste like.

My first attempt went fairly well. Well, maybe not totally but I will show you what I mean...

It sort of burped up a bubble and I stood there looking at it and talking to myself:

Janis: Bread, why do you always do crap like this to me? Why can't you ever just be pretty?

Bread: No answer

Janis: I did everything exactly as the recipe said.

Bread: No answer

Janis: Oh forget it. I bet you will taste good anyhow.

It did. I also tried to take "professional pictures" of it. Dr. Food bought me a new flash and also a tripod and little tent thing.

What? I am not suppose to take a picture of the whole set up? Pffft. Do I look dumb? (don't answer that). I didn't like the picture in the circus tent sent up.

Shhh. Play along with me here... Dr. Food, I love my little photo tent that you bought me. You are the best husband in the world... Ok lets move on.

I made Bread number 2 and decided to add my own twist. I did everything the same but I added a roasted garlic and dill. This bread was awesome. I loved it.

This bread will most certainly be a staple in the house from now on.

I took it one step further and activated "Goo" my sourdough starter.

I made a sponge and then reduced the amount of flour to include what was in the sponge when I actually went to make the bread. I had let the sponge sit in a warm place for 5 hours.

Prettttty! It tasted good too but #2 bread was my favorite.

I saved some for Dr. Food for when he comes back from Switzerland tonight. REMEBER...ixnay on the photo tent-ay.

Abby Dodge's Peasant Boule
Printable Version
Makes 1 round loaf; 8-10 servings.

3 1/3 cups (15 ounces) all purpose flour

1 packet (1/4 ounce) instant yeast (Rapid Rise)

2 tablespoons granulated sugar

1 1/2 teaspoons table salt

1 1/2 teaspoons baking powder

1 1/3 cups very warm water (between 115 and 125 degrees)

3 tablespoons unsalted butter, melted

1. In a large bowl of electric stand mixer, whisk the flour, yeast, sugar, salt and baking powder. Clip the bowl into the mixer stand and fit the mixer with the dough hook.

2. Check that the water temperature registers about 120 degrees on an instant-read thermometer. (In order for this type of yeast to grow, the liquid needs to be between 115 and 125 degrees.)

3. With mixer on medium-low speed, slowly pour the water into the flour and mix until the flour is completely incorporated. Increase the speed to medium and beat until the dough is smooth and pulls away from the bottom and sides of the bowl, about 6 minutes. Don’t venture too far away while it’s mixing as the mixer might dance around on the counter.

4. Scoop up the dough and shape it into a ball. Lightly grease (using some of the melted butter or spray release) the bottom and sides of the mixing bowl and pop the dough, rounded side up, back into the bowl. Cover the top securely with plastic wrap. (I like to use a large rubber band to hold the plastic in place.) Let the covered dough rise in a warm spot until doubled in size, about 45 minutes.

5. Using some of the melted butter, generously butter an 8-inch round cake pan. Turn the dough out onto a clean work surface (there’s no need to flour—the dough is soft but not sticky) and press to deflate it. Shape the dough into a 7-inch-wide round and place it, smooth side up, in the center of the prepared pan. Generously brush the top and sides with some of the melted butter. You may not need all the butter.

6. Let the dough rise (no need to cover it) in a warm spot until doubled in size, about 25 minutes. It will fill the pan.

7. About 15 minutes before the dough is ready to bake, position a rack in the middle of the oven and the oven to 375°F. When the dough has risen to about 2 inches above the edge of the pan, bake until the boule is well browned and sounds hollow when tapped about 40 minutes. Transfer the pan to a rack and tip the baked bread onto a rack and remove the pan. Set it right side up and let cool completely.

Grains and Chicken and this and that...

2012-01-10T09:30:00.001-05:00

I have to say that I have been cooking and cooking and cooking, but I have switched the focus to healthier foods. For now Pork and I have broken up. We used to be BFF. No more.

There has been an elephant in the room and I want the big oaf out of here already. I haven't said anything here and I think I need to say it. I wasn't one of the last 2 of the Charcutepalooza finalist. I got to the last 10 and then was out. Thanks to all of you that laughed at my jokes and prankster(ish) approach to something that I put my heart into. It was a lot of work for all that participated and Peter of Cookblog won the trophy (or rather a trip to Gascony). It was well deserved. Ok, enough of the long face on my part. The only reason I shared is because now I can tell you that I really don't like meat all that much :--) I really don't.

So, we went to our friends house for New Years. They had cooked us a Goose and other amazing dishes. The two things that I seemed to go nuts over was the Cumin Scented Quinoa and Black Rice dish and also the Green Beans with Miso and Almonds. I loved them.

So when I was grocery shopping I picked up the stuff to make them during the week.

Of course there was a chicken in the mix too. I have made so many chickens that I am embarrassed to say that I have no idea what I did to this one. Give me a break, it was last week. You expect me to remember? Dr. Food, do you remember? No? I didn't think so. A chicken is a chicken is a shiken. I butterflied (SPATCHCOCKED) the bird and then did something to it and then roasted it. Lets move on...

Did I tell you how much I loved these green beans? I loved them.

The Cumin scented black rice and quinoa will make you into a convert if you don't like quinoa.

Cumin-Scented Quinoa and Black Rice
Printable Version
You can substitute any color of rice or quinoa to make this gorgeous (and healthful) salad, which works as a vegetarian main course or hearty side dish.
6–8 servings

Recipe by The Bon Appétit Test Kitchen

(Black rice and red quinoa are available at better supermarkets and at natural foods and specialty foods stores)
1/2 cup short-grain black rice
1 cup red quinoa, rinsed well
1 bay leaf
1/4 teaspoon kosher salt plus more
4 tablespoons extra-virgin olive oil, divided
1 small onion, finely chopped
3 large garlic cloves, minced
2 teaspoons cumin seeds
3 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro
1/4 cup chopped flat-leaf parsley
2 tablespoons 1" pieces chives
Freshly ground black pepper
1 avocado, peeled, pitted
1 lemon, cut into wedges

Bring rice and 1 cup water to a boil in a small saucepan. Cover, reduce heat to low, and cook until water is absorbed and rice is tender, 25–30 minutes.

Meanwhile, combine quinoa, bay leaf, 1/4 tsp. salt, and 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15 minutes. Drain; return quinoa to hot saucepan. Cover and let sit for 15 minutes. Discard bay leaf, fluff quinoa with a fork, and transfer to a large bowl.

Heat 2 Tbsp. oil in a large skillet over medium heat. Add onion and cook, stirring occasionally, until soft, about 8 minutes. Add garlic and cumin and cook, stirring often, for 2 minutes. Add to quinoa. Add rice; mix well. Stir in remaining 2 Tbsp. oil, fresh lemon juice, cilantro, parsley, and chives. Season to taste with salt and pepper. Cut avocado into wedges. Serve salad with avocado and lemon wedges.

Green Beans with Miso and Almonds
from Bon Appetite by Anita Lo
2 1/2 pounds fresh green beans
Kosher salt
1/4 cup white miso (fermented soybean paste)
3 tablespoons thinly sliced scallions, dark-green parts only, divided
3 tablespoons unseasoned rice vinegar
2 tablespoons Japanese prepared hot mustard (not wasabi), or 1 Tbsp. English mustard powder mixed with 1 tablespoon water
2 tablespoons vegetable oil
1 tablespoon sugar
1/4 cup almonds, toasted

Working in 3 batches, cook green beans in a large pot of boiling salted water until crisp-tender. Transfer to a large bowl of ice water to cool. Drain well. Trim beans; cut in half on a sharp diagonal. DO AHEAD: Can be made 8 hours ahead. Arrange cooked beans in batches in paper towels, roll into cylinders, and transfer to plastic bags; seal and chill.

Whisk miso, 2 tbsp. scallions, vinegar, mustard, oil, and sugar in a small bowl. Season dressing to taste with salt. Place green beans in a large bowl. Pour dressing over; toss to coat. Garnish with almonds and remaining 1 Tbsp. scallions. Serve warm or at room temperature.

Korean Food, Goat Dish and a Whole lot of Cute

2012-01-03T13:08:00.002-05:00

Lots of life has been going on around here. Annie, Tim and Parker were visiting and we had more fun than I can tell you about. Too much fun to try to recapture here. So, when they left I was sad. Ok, I was more than sad. I turned to cooking comfort food to make myself feel better.

My go to comfort food is Korean food. Kimchi. This dish was from the Kimchi Chronicles and it was called Korean Baeckeoffe. It was a Korean version of a Alsatian dish. It was really good.

On Sunday Matt of Wicked Random brought over some goodies. He brought us some of his Lobster Bisque, some amazing homemade sweets, and last but not least Coquito. Coquito is a Puerto Rican Egg Nog. Matt used Sofito Gringo's recipe. This was so good and so strong. Made me feel all woozy. I love that word WOOZY.

So Sunday nights dinner was going to be something with goat. Dr. Food keeps saying "I want something with goat" "Lets make something with goat" "Can we have something with goat?" Ok ok, goat it is. No better place to look than in "Goat" by Bruce Weinstein and Mark Scarbrough.

This dish is so easy and so good.

The last step of grating hard goat cheese on top takes it over the edge (We used Beemster).

Comfort on a plate but it didn't stop me from missing my peeps.

Goat Ragu With Pappardelle But I Used Other Noodles
Goat Meat Milk Cheese
Bruce Weinstein and Mark Scarbrough

Ingredients:

1/4 cup olive oil
2 1/4 pounds boneless goat shoulder meat or other goat stew meat, cut into 2-inch chunks (see headnote)
1 large yellow onion, coarsely chopped
4 medium cloves garlic, minced
1 teaspoon ground allspice
1/2 teaspoon ground coriander
1/2 teaspoon fennel seeds
1/2 teaspoon salt
1 cup dry red wine
3 1/2 cups canned no-salt-added diced tomatoes, drained
2 cups low-sodium or no-salt-added chicken broth
2 tablespoons chopped fresh sage leaves
1 1/2 pounds fresh pappardelle pasta, cooked and drained per package directions (may substitute 1 pound dried pappardelle)
Aged goat cheese, such as a hard cheese or a house-aged crottin, for garnish

Directions:

Heat a large Dutch oven over medium heat. Swirl in the oil, then add the goat chunks, in batches as necessary to avoid crowding the pot. Brown them on all sides for 7 minutes or so per batch. Some dark brown blotches are a good thing.

Transfer all of the goat pieces to a bowl or platter, then add the onion to the pot. Cook for about 4 minutes, stirring often, until it softens. Stir in the garlic, allspice, coriander, fennel seeds and salt. Cook for about 1 minute, stirring.

Add the wine; use a wooden spoon to scrape up any browned bits in the pot. Cook uncovered for about 20 minutes, until the wine has been reduced by half.

Add the tomatoes and broth, then stir in the sage. Return the goat pieces and any of their accumulated juices to the pot.

Once the mixture begins to bubble at the edges, cover and reduce the heat to medium-low or low; cook for 2 to 2 1/2 hours, until the meat is falling off the bone and meltingly tender.

If your ragu seems thin, uncover the pot and increase the heat to medium or medium-high; cook at a steady boil for 5 minutes to thicken. Taste, and adjust the seasoning as needed.

To serve, ladle a little of the ragu into a large serving bowl. Top with the cooked pappardelle, in a nest-like mound. Then pour the rest of the ragu on top. Grate a little of the hard goat cheese over the whole bowl.

Printable version of recipe

Korean Baeckeoffe
Kimchi Chronicles
Marja Vongerichten

3 large Yukon Gold Potatoes, cut into 1/4" slices
Course salt
2 carrots, coarsely chopped
3 scallions, thinly sliced
4 garlic cloves, thinly sliced
1 small onion, thinly sliced
2 C coarsely chopped sour kimchi
2 lbs lamb shoulder, cut into 2 inch pieces, large pieces of fat discarded
1 tsp gochugaru (red pepper powder)
1 bottle (750ml) white wine, preferably an Alsatian Riesling
gaguette and/or cooked rice, for serving

Preheat oven to 400 degrees

Place half the potatoes in the bottom of a 4 quart baking dish and sprinkle with a little salt. Top with half of the carrots, scallions, garlic, onion, and kimchi. Season the lamb with some salt and the red pepper powder and arrange it on top of the kimchi. Cover the lamb with the remaining potatoes, carrots, scallions, garlic onion and kimchi. Pour on just enough wine to cover the ingredients (you probably won't use the entire bottle so just drink the rest). Cover the dish and bake for 2 1/2 hours, checking the liquid level every now and then and adding a splash of wine or water if it is looking very dry, until the vegetables are soft and the lamb is meltingly tender.

Printable Version of Recipe

To finish it all up here is a slideshow so you can see what I am missing. The other children in this video are Debritu and Habtamu. I am lucky enough to be their neighbor.

A Guest Post From Parker's Mommy and Salted Caramel

2011-12-29T13:59:00.000-05:00

Annie and Tim are here visiting with my Parker. I knew that Annie would be the baker during their visit because she got the baking gene that her mama doesn't have. She rocks at baking. Annie is guest posting here for me. Yes, she is the one with the brains in the family so take it away Annie...

----------------

My mom is really good at a lot of things: Cooking, knitting, weaving, throwing a party...the list goes on. There are some things she isn't so good at (believe it or not), most notably, baking (and sewing but that's for another post). We knew we were in for some great meals when we arrived from Oakland to visit for the holidays. I had some legitimate concerns that Parker would never want to eat my cooking again and grammy may have to ship meals from MA. Mom asked if I could make something for dessert for Christmas/Hanukkah dinner. I actually like to bake and am not the best cook, so we make a good team. I asked around to see what everyone felt like. Grandpa food was quick to chime in: he wanted cheesecake. My husband Tim confirmed this was the only choice. I've been on a caramel kick this season and I'd been wanting to make a recipe I saw on pinterest from The Modern Apron for Salted Caramel Cheesecake. It was just as glorious as it sounds.

First, we decided we needed some drinks, to set the mood of course. Egg nog it was. Mom said only the real stuff from the farm would do.

Then time to grind some graham crackers in the food processor and add all the ingredients for the delicious crust. I did find the crust slightly over salted and might add a tad less salt next time. Everyone else thought it was perfect.

While the crust was baking, I made the dulce de leche cheesecake filling and mom kept drinking. It sure was nice using a big kitchen with everything at my fingertips I could ever want to bake. It seems to go much faster..

Once the crust was done, we let it set overnight in one of three of my mom's refrigerators. Yes. You heard me correctly - she has three.

The next day I took the cake out to get ready to make the caramel sauce. I was very upset about the cracks. Of course, my mom said it was beeeautiful and called me obsessive compulsive. Pot calling the kettle black, eh?

I sucked it up and made the caramel. It made me a little nervous not using a candy thermometer, but it came out perfect!

caramel before

caramel ready to come off the stove!

Poured in on the cake, let it set in the fridge and, as mom would say, voila! Salted caramel cheesecake.

Parker approved (but he still likes grammys salty meats better).

Double-cooked Red Chicken, Marrakech-Style is my new BFF

2011-12-20T10:06:00.001-05:00

What can I say that I haven't said before? Paula Wolfert's recipes are amazingly good. There I said it for the millionth time. No, I don't get paid to say it and no she isn't a relative. She is just awesome and I want to share. We picked another recipe from her new cookbook "The Food of Morocco" to make this past weekend. I am sure glad that we did.

It called for a Spatchcocked chicken. You know, that is where the backbone is taken out? I love doing chicken this way.

A garlic and cilantro paste is made and rubbed on chicken. It then sits at room temperature for an hour.

The recipe calls for Moroccan cumin (you can use any cumin but this is suggested). Dr. Food and I had ordered some online because we were curious to see the difference. There is a big difference.

Spices are mixed together to rub on the chicken.

Then you do a bunch of other stuff. Shut up, I am not a weirdo. I just get tired of goin on and on. What? Yeah, I know this is a FOOD blog but did you get the memo that I don't get paid for doing this? I will post the recipe and you do it yourself. Come on, I can't do everything for you.

Oh, one more thing! I took part in a Austin to Boston Food Swap. I was lucky enough to get Mike Galante of Austin to swap local food with. He is a great guy and a runner. He is healthy. He runs. I am a slug and I don't. We made it work though!

Mike sent me Trailer Food Diaries(and it was even autographed by the author for me). I want to make everything in there!

Torchy's Hot Sauce - I would have been a bit disappointed if there weren't hot sauce in this package. I have a ton of things I want to make with this.

Mike had done his homework and knew that I was a fan of all that is meaty. He sent me Sopressata Salume from Salt & Time I am ashamed to say that I ripped into this right away. Ok, I am not ashamed. It was fantastic.

Last but not least he sent me Confituras apple & rosemary jam. I think Mike wanted me to like sweets. I think that I will smother a pork loin or some lamb with this. What do you think Mike? Thanks so much for all the great stuff. I love it.

So, that is it. I sent Mike a box of goodies from Massachusetts. Go over to Mikes blog to check it out. I am too tired to go into it here. Remember! I don't owe you meatheads a thing.

Double-Cooked Red Chicken, Marrakech-Style
The Food of Morocco - Paula Wolfert

NOTE: To Remove backbone from chicken use shears or large sharp knife to cut dowm both sides of the backbones to remove them. Rise the chickens and at dry; trim away any excess fat. Re-form the chickens and tie them with kitchen string.

5 cloves garlic
1 Tbl coarsely chopped cilantro
1 1/4 tsp coarse salt
2 Tbl saffron Water (1/2 tsp crumbled strands heated in skillet and soaked in 1 C water)
2 Tbl unsalted butter, melted
2 3lb chickens, backbones removed and reserved
1 1/2 tbl sweet paprika
1 tsp ground cumin, perferable Moroccan
Pinch of ground ginger
Cayenne
1 small onion, grated

1. Mash or pulse the garlic, cilantro and 1 tsp of the salt to a coarse paste in a mortar or mini food processor. Transfer the paste to a bowl and stir in the saffron water and melted butter.

2. Rub the garlic paste all over the chickens. Cover loosely with plastic wrap and let marinate at room temperature for 1 hour.

3. Cut up the chicken backbones and put in a large enameled cast-iron casserole. Add the chickens, breast side up. Combine 1 Tbl of the paprika, half the cumin, the pepper, ginger, and a pinch of cayenne in a bowl. Sprinkle the spice mixture over the chickens. Cook over medium-low heat until steam begins to rise, about 5 minutes.

4. Mix the onion with 1 1/2 cups water and pour around the chickens. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer until the juices run clear when the thighs are pierced near the bone with a knife, about 1 hour. Transfer the chickens to a cutting board and remove the strings; keep the chickens intact. Discard the backbones. Skim off the fat from the sauce, reserving 3 Tbl fat. Boil the sauce until it is reduced to 1 cup, about 15 minutes. Transfer to a small saucepan and keep warm.

Preheat the broiler. Stir the remaining spices into the reserved chicken fat. Add the remaining 1/2 tsp salt. Put the chickens in a roasting pan, breast side up, and rub with the spiced fat. Broil 8 to 10 inches from the heat for 10 minutes, or until browned. Carve the chickens and pass the warm sauce at the table.

Potatoes rule! or I am a potato addict

2011-12-15T08:44:00.001-05:00

I was sitting in my "Big Girl Chair" aka "Lard Ass Chair" tweeting when one thing led to another (which in reality I don't remember what happened) when Justin Marx told me that he was going to send me some heirloom potatoes. All I had to do was pick the kind I wanted. I have to say that I adore Marx Foods. It isn't just because the people there are amazing. It isn't because Justin sent me Potatoes. It is because if you go to their website (which you have to do) you will see that they sell the most awesome ingredients that you can't find elsewhere. These are the awesome people that sent me my Geoduck and changed my life (waving to Justin).

So, I mulled over what I wanted to make with my Bintje Potatoes. Of course I did a little research on these puppies. I read that they make the ultimate french fry. BINGO! I had been toying with the idea of Potato Pancakes since Hanukkah was coming up. I would practice my potato pancake skills. Everyone goes crazy for my potato pancakes so I didn't really need to practice but pretend that I didn't say that.

So, I decided to go with simplicity. I wanted to taste the potato itself. I got out my gadget that makes ribbons out of food (remind me to tell you about my zucchini spaghetti some day) and made some potato ribbons.

These Bintje potatoes made the lightest and best chip I have ever tasted. No really.

Next up were much coveted potato pancakes. I shredded about 2lbs of potatoes on a box grater. As I grate I put into a bowl of cold water to keep the potato from turning brown. I then have Dr. Food put the shredded potatoes in a towel and twist to get all the water out (this is a very important step to the "FPP" (Famous Potato Pancake).

Hot hot oil is another important step.

There ya have it! Oh, what did we have with it for dinner? Well, I was pooped so I just got something out of the freezer to reheat. Just a simple Balantine.

Bintje Potato Pancakes

2lbs Bintje Potatoes, grated
2 Eggs
1 Onion, grated
2 Tbl flour
Vegetable oil

Grate potatoes and put into a bowl of cold water as you go. Grate onion and add to bowl. When done grating drain potatoes and onion and place on a clean tea towel. Twist towel to get out as much water as you possibly can.

Place potato/onion mixture into a bowl and add eggs and flour. Mix well. Form into thin patties.

Heat vegetable oil (about 1 1/2 ) until 350 degrees. Fry patties. Drain on paper towels and season with salt.

Maybe I'm not Souper Woman but this is the SouperBowl

2011-12-12T13:23:00.000-05:00

When Sharon of Nickel Moon announced that there was going to be a "SouperBowl" and that every month someone would pick a nationality and 3 ingredients and then all participating would make a soup and post it, I thought "I can do that". Seems to be a theme that I am always thinking "I can do that". Well time slipped by and when I got a message from Sharon asking if I could do a roundup of everyone that made soup I froze. What? Isn't the deadline next week? No? Uh oh. So being the kind babe that she is, Sharon extended the deadline and I jumped on it. I was going to make a soup. I didn't want to do anything normal. Oh no. I wanted to try something new. I had a dream... No really I did. I dreamt of the soup that I was going to invent. I would become a famous soup maker. The three ingredients that I had to use were 1. White Beans 2. Eggplant 3. Orange Peel Easy easy easy...so I thought.

I started off with the idea of making "Bean Balls" out of the white beans and the orange peel and breadcrumbs and stuff. I then thought I would smoke and roast the eggplants and make a cream soup out of it. All the while planning that I would float the elequant little balls of beans on the top. Bzzzzzzzzzzzz wrong. I spent most the day working on it and when Dr. Food came home I said "Honey, try this soup. It has our homemade bacon in it" (I thought that would make him like it for sure). What happened next was shocking. I mean this is the man that has eaten chicken lips and dog and well other things that are pretty disgusting. He screwed up his nose. "Ew, this is not my favorite" (which he has learned to say instead of "that taste like dog" which apparently wasn't his favorite either)

An innocent leek. A picture of the leek on a wooden table near a window. I had to make something look pretty because hold onto your hats folks. A whole lot of ugly is coming up.

I charred the eggplant on a burner and then roasted it with some tomatoes.

Browned up a little homemade bacon.

Uh, I am so sorry about having to show you this slop. I just kept trying to "fix" it and it just got worse and worse. Here comes the ball part so hang onto your hats (I know you don't really have a hat).

Doesn't look bad does it? White beans and fresh parsley and a little breadcrumbs.

Now for the worse looking food ever. It looks like elephant poo.

They actually tasted really good. They had a heavy overtone of orange. Problem was that when put into the soup (that tasted ew) they melted. Lets move onto people that were more successful than me.

Pasta, White Bean and Tomato Soup with Eggplant Meatballs"

Minestroni using Eggplant, Beans, & Orange Zest

Cannellini Bean Soup With Beef, Roasted Eggplant and Orange Gremolata

Ceci & Squash Soup with Eggplant Caviar

Italian Wedding Soup with a Twist

Roasted Eggplant & White Bean Soup with Tangerine Gremolata

Now without further ado I am going to pick this weeks 3 ingredients and Ethnicity!

Culture: Moroccan

Special Ingredients: Garbanzo Beans, Ginger, Pasta

Post & share your results on December 21, 2011.

So, follow the rules that Nicklemoon has set up in her first post and use these three ingredients with a Moroccan influence! Have fun.

Crispy Chicken Fes-Style - Ohmy good!

2011-12-08T08:24:00.001-05:00

When I opened up Paula Wolfert's new book "the Food of Morocco" I knew I was in trouble. As I turned the pages I wanted to make every dish in this book. So, I thought to myself..."self, you can do whatever you want. If you want to cook every recipe in this book you can!" I decided on the "Crispy Chicken Fes-Style, with Spices, Honeyed Onions, and Sauteed Almonds" to start with.

No, not this kind of Fes.

THIS kind.

l

I have just finished "Charcutepalooza" and I sorta am sick of meat. This was a factor in my choice of making a chicken dish although I didn't need a reason. It didn't hurt that the recipe also called for a spatchcocked chicken! You know I love flattening out those little devils.

A marinade was made up. This is done the night before you are going to make the actual dish.

This marinade would be awesome on a simple roasted chicken as well.

This dish was pretty easy to make. It does take time but so do all good things. See? *I* can be deep.

There ya have it. Dr. Food and I absolutely adored this dish and gave it 10 thumbs up. Wait.. that doesn't work. We gave it a 10 slurp rating!

Crispy Chicken Fes-Style, with Spices, Honeyed Onions, and Sauteed Almonds
The Food of Morocco - Paula Wolfert

One 3 1/2 lb Chicken, air chilled, backbone, neck and wing tips removed and reserved for some other purpose, liver reserved

Marinade

1/2 red onion, grated (about 1/4C)
2 Tbl chopped flat-leaf parsley
2 Tbl chopped cilantro
3 garlic cloves, chopped
1 tsp coarse salt
1 Tbl La Kama Spice Mixture (recipe below)
1 Tbl olive oil

2 Tbl saffron water (1/2 tsp crumbled strands heated in skillet and soaked in 1 C water)
3 Tbl red onions, halved and thinly sliced
1 to 2 tablespoons floral honey, such as orange blossom, acacia, or lavender (I used Tasmanian)
Salt and freshly ground black pepper
2/3 C blanched whole almonds
2 Tbl clarified butter

La Kama Spice Mixture

1 tsp each ground ginger and ground tumeric
1 tsp freshly ground white pepper
1/2 tsp ground cinnamon
1/2 tsp cubeb pepper (optional)
A good pinch of grated nutmeg

Mix the ground spices. Sift through a fine sieve and store in a closed jar in a cool, dark place.

1. The day before: Rinse the chicken and pat dry; trim away excess fat. Slide your fingers under the skin to loosen it from the flesh.

2. To prepare the marinade: combine the grated onion, herbs, garlic salt, spices and olive oil. Rub the mixture under and over the skin of the chicken. Place in a bowl and refrigerate, covered, for at least 45 hours and up to 24.

3. Next day: Bring the chicken to room temperature.

4. Remove the chicken, and add the saffron water and 1/4 C water to the marinade in the bowl. Spread 1 Tbl of the olive oil and the sliced onions over the bottom of an 11 to 12 inch tagine set over heat diffuser and place the chicken breast side up on top. Pour over the marinade. Cover with a piece of parchment paper and cook, without disturbing, over low heat for about 1 hour and 15 minutes. The chicken should be very tender, with the flesh just about to fall off the bone. Carefully transfer it to a side dish, cover with foil, and let it rest and firm up.

5. Dice the reserved chicken liver and add to the onion sauce. Raise the heat to medium and cook, stirring occasionally, for about 10 minutes, Add the honey and correct the seasoning with salt and pepper.

6. Meanwhile, fry the almonds in 1 tbl of the oil and 1 tbl of the butter until golden brown. (The recipe can be prepared to this point up to 2 hours ahead)

7. Gently reheat the onion sauce in the tagine.

8. Meanwhile, heat the remaining 1 tbl oil and butter in a large skillet over high heat, or set an oven rack about 8 inches from the heat source and turn on broiler. Divide the chicken into 4 to 8 portions; discard any loose bones. Add the chicken, in batches if necessary, to the skillet, to brown and crisp on all sides. (use a spatter screen to protect yourself from the hot fat.) Or baste the chicken with the oil and butter and broil on both sides. As the chicken pieces brown, transfer them to the tagine.

9. Transfer the hot tagine to a wooden surface or folded kitchen towl on a serving tray to prevent cracking. Let the tagine stand with its top on for 5 minutes. Remove the cover, scatter the browned almonds on top, and serve at once.

Charcutepalooza 12: My swan song or we are the world

2011-12-04T17:26:00.000-05:00

Where do I even begin? My hands are sweaty and my heart is beating fast. This is the last post. A year of meat has come to its end. I am feeling anxious and relieved and a little bit verklempt. So let me tell you a story...

I agonized about what I would make for my last Charcutepalooza dish. I really had a deli's worth of meat to work with. We have a freezer with a pig that we took from live to dead to butchered (as seen above. That is MY pig) to in our freezer to product.

Being exhausted from watching meat dry for weeks for our Charcutepalooza challenge 11 I fell asleep and started to dream of all that had passed through my kitchen.

Meat and more meat. What am I going to do? We did a cassoulet already. Wait... Do other cultures have the equivalent to a cassoulet? Why don't we take my favorite Paula Wolfert (from The Cooking of Southwest France) cassoulet recipe and translate it into a Mexican dish?

So I had seen a recipe by my favorite Mexican Cook (Rick Bayless) for Duck Leg Carnitas. Hey, if he can use duck for carnitas *I* can use Sous Vide duck leg carnitas. Easy! Here it is marinading happily.

We sealed them up with a little more duck schmaltz (you can never have too much duck schmaltz)

Dr Food rigged up his old crock pot (the schmutzy one that he had before we got married which he refuses to get rid of even though I have a pretty Cuisinart one...but I digress) with a regulator that kept the whole thing at an even temperature.

We made this ahead of time so that it would be ready when we went to make our dish.

So Thanksgiving night after I cooked dinner and guests had left, I started soaking Tarbis beans for the "Mexican Cassoulet in the Style of Toulouse" for Saturdays dinner. Yes, it takes 3 days to prepare this dish.

Meat was salted and left over night in the refrig.

We defrosted the Tasso ham that we had made.

Friday we made Chorizo. We were using Chorizo instead of Toulouse sausage. We made this batch of Chorizo very very mild. We didn't want this dish to be overboard on the Mexican spicy side. We wanted a delicate balance of French and Mexican to get the eater thinking.

Oh, yeah... in the middle of it all I made Pork Rillettes. We were making Rillette Tamales for appetizers. I made a standard Pork Rillette for this.

Meanwhile the meat was simmering away.

Gratuitous bacon shot. Yes, it went into the pot too! Our homemade bacon went into the Rillette mix.

BUT WAIT THERE IS MORE! It was 8:00PM and I had only been cooking all day when Dr. Food said "I think we should make the tamales tonight"

Janis: Noooooooooooo. I can't do anymorrrrreeeeeee.

Dr. Food: We have too much to do tomorrow. If we don't do it tonight we will be sorry.

Janis: Nooooooooo. I want to sit in my big girl chair and knit and watch Housewives of some city and eat a cookie.

Dr. Food: Lets just make them now, Janis.

So we made Masa and we had the Rillette that I spent the day simmering. We also had gotten the corn husks so we went ahead and started making tamales.

I loved these little guys. I am going to make these mini tamales with other fillings again.

Next morning we were up and cooking our hearts out. We started assembling our Mexican Cassoulet and the rest of the dinner had to be made. We started by lining our dish with a layer of pork skin which is traditional in a cassoulet and seems very Mexican foodish.

A layer of the beans and then a layer of Yummmm....duck carnitas confit.

While all of that was cooking I was making a Jicama and Cucumber Salad. I wanted something very light to go with the cassoulet.

Some cilantro and oil and lime juice and there ya have it.

Chorizo was being browned to cook the last hour in the Mexican Cassoulet.

I fried up some corn tortillas for chips. I also made salsa to eat the chips with.

We used crushed tortilla chips instead of bread on the top of the cassoulet.

The Mexican Cassoulet has been baking and now it is ready for the final touch. Yeah, like 3 days of messing with it isn't enough. It has to go one more hour.

The table was set and I had made a chili pepper/cranberry centerpiece that had served well for Thanksgiving and now this party. I am schmart.

It was down to the wire so I gussied up. I put on my Charcutepalooza apron.

We put together a Charcuterie plate that consisted of our homemade Breseola, Noix de Jambon, Fricandeaux of Madame Chapolard, and Pate de Foie with fresh pork liver, potatoes and pork belly

The platter was put out with chips and salsa as well as our homemade bluefish rillette and our pork rillette.

We put out the mini tamales.

We made up some Champagne Margaritas. Our time was up and the first of the guests arrived.

Drinks were handed out and the Charcuterie noshing began. I held my breathe. Guess what? They liked it. They liked the Breseola and the Noix de Jambon. They liked the Rillettes and the pates. They liked the Rillette Tamales. They liked it all.

Dinner was done. Here is what a years worth of cooking looks. Shut up it doesn't look like franks and beans.

I kept dessert really simple. I bought the dessert because I am not very good at making them. You mocking me? I could have told you I made it.

I had parting gifts of Rillets for my guest. They left happy.

MORAL OF THE STORY: It was a year of learning and sharing. It was about sharing food with family. It was about sharing with old friends and new friends and it was about the incredible people I met along the way. With a wistful grin that Charcutepalooza has come to an end, I leave you with these recipes.

Champagne Margarita
adapted from Rick Bayless

INGREDIENTS
The finely grated zest (colored rind only) from 1 lime
1 cup fresh lime juice
1 cup Cointreau
1 cup silver tequila
Superfine sugar, if needed for added sweetness
1 lime, cut in half, for serving
Coarse (Kosher) salt, for serving
1 bottle Champagne or other sparkling wine

DIRECTIONS
In a pitcher, combine the lime zest, lime juice, Cointreau, tequila and sugar if you are using it. Cover and refrigerate until cold, at least 1 hour).

Just before serving, strain the mixture to remove the zest, and pour enough salt into a saucer to cover the bottom. Rub a lime half over the rim of each champagne glass and upend into the salt to crust it lightly. Pour about 3 ounces of the tequila mixture into each glass, fill the rest of the way with Champagne or sparkling wine

Mini Pork Rillette Tamales

Masa for Tamales
Ingredients:
2 cups MaSeCa Instant corn Masa Mix
2 cups chicken broth
1 tsp baking powder
1/2 tsp. sea salt
2/3 cup duck fat

Directions:
Combine the MaSeCa masa mix, baking powder and salt in a bowl. Work in broth with your fingers to make a soft moist dough. In a small bowl beat duck fat until fluffy. Add masa and beat dough until it has a spongy texture. Prepare tamales with Rillette

Pork Rillette Filling

11 oz lard
2 1/4 white wine
2 onions, sliced
1 bay leaf
2 1/4 boneless fatty pork, diced
7 oz homemade smoked slab bacon, diced
salt
pepper

Put the fat, white wine, onions and bay leaf in a pan and heat gently until the fat has melted. Add the meat and cook over very low heat, stirring frequently, for 3 to 4 hours, until the meat breaks up. Using a slotted spoon transfer the meat to a bowl of a food processor (discarding the herbs). Season with salt and pepper and pulse to break up meat. Do not over pulse.

Tamales:
1 package dried corn husks
masa (see above)
rillettes (see above)

1. Soak corn husks in water to cover for a few minutes and then rinse.
2. Spread a small amount of masa on wide end of husk (we made the mini version so we cut the husk in half)
3. Place a dollop of rillette in middle of masa.
4. Roll and fold top down.
5. Steam for 1 hour.

The leftover rillette was potted to give as gifts. We simply put rillette into small jars (pressing down well) and spoon melted lard on top to seal.

Mexican Cassoulet in the style of Toulousse

1 fresh ham hocks (it was from our pig and it was a large one)
1 pound boneless pork shoulder, cut into 1 1/2-inch cubes
6 ounces fresh pork skin with 1/4 inch of fat attached
Salt and freshly ground pepper
2 Tbl ground cumin
2 Tbl Mexican Oregano
2 pounds dried Tarbais Beans (you can substitute another white bean in here)
2 ounces homemade guanciale
1/3 cup duck fat
3 small carrots, thinly sliced
2 medium onions, diced
1 Tbl of tomato paste
5 oz Tasso Ham
8 oz homemade ventreche
1 head of garlic, unpeeled + 4 peeled garlic cloves
2 cups mexican beer
2 quarts chicken broth
Bouquet garni: 4 parsley sprigs, 3 small celery ribs, a handful of cilantro and 1 bay leaf, tied with string
Duck leg carnitas confit (recipe below)
1 tablespoon vegetable oil
1 pound homemade chorizo
1/4 cup crushed homemade tortilla chips

Day 1
Put the ham hock, pork shoulder cubes and skin in a large dish; season lightly with salt and pepper and 1 Tbl cumin. Cover and refrigerate overnight.

In a bowl, cover the beans with 3 inches of water and soak overnight.

Day 2
In a medium saucepan, simmer the pork skin in water to cover until it is supple, 10 to 20 minutes. Drain and cool. Cut the pork skin into 5 long pieces, roll each piece into a bundle and tie with string.

Dry the ham hocks and pork shoulder cubes. In a large, enameled cast-iron casserole, heat the duck fat. Add the pork cubes and cook over moderately high heat until lightly browned all over. Add the carrots and onions and cook over moderate heat, stirring occasionally, until the onions are golden. Add the ham hock, whole piece of ventreche, and tasso ham and brown a little. Add head of garlic and the tomato paste and cook, stirring, for 1 minute. Add 2 quarts of the broth, the bouquet garni, pork skin bundles and bring to a boil. Cover the casserole and gently simmer over low heat for 1 1/2 hours, stirring occasionally.

Drain the beans. In a large saucepan, cover the beans with water and bring to a boil over moderate heat. Simmer the beans for 3 minutes, then drain. Add the beans to the meat mixture and simmer until the beans are just tender, about 2 hours. Let cool, then refrigerate overnight.

Day 3
Remove as much of the solidified fat as you can from the surface of the meat and beans and reserve 1/4 cup of the fat. Let return to room temperature. Pick out the ham hocks, ventreche, and tasso. Cut the meat into bite size pieces; discard the bones, skin and gristle. Pick out the pork skin bundles and the head of garlic and reserve. Discard the bouquet garni.

Preheat the oven to 400°. Bring the meat and beans to a simmer. Cut the guanciale into small pieces. Squeeze the cooked garlic cloves into a food processor. Add raw garlic cloves and guanciale and and process to a smooth paste. Stir the paste into the meat and beans and simmer over low heat for 15 minutes, stirring occasionally. Stir in all of the cooked and cured meats.

Meanwhile, arrange the duck confit legs in a baking dish and roast just until heated through, about 15 minutes. Remove the meat from the bones in large pieces. Cut the skin into strips. Discard the bones.

Turn the oven down to 325°. Untie and unroll the pork skin bundles. Line the bottom of a 5- to 6-quart earthenware casserole with the pork skin, fat side down. Using a large slotted spoon, transfer half of the ragout to the earthenware casserole. Top with the duck confit in an even layer, then cover with the rest of the ragout. Add the 2 cups of beer to the cooking liquid in the cast-iron casserole and season lightly with salt and pepper. Pour the liquid over the ragout and drizzle with 2 tablespoons of the reserved skimmed fat. Bake the cassoulet for 1 1/2 hours.

Heat the vegetable oil in a medium skillet. Add the sausages and cook over moderately high heat until browned all over. Let cool, then cut the sausages into 3-inch pieces.

Reduce the oven temperature to 275°. Gently stir in the skin that has formed on the "cassoulet". Nestle in the sausages and drizzle with the remaining 2 tablespoons of reserved fat. Sprinkle with the tortilla chips. Bake the "cassoulet" for 1 hour longer, until browned. Transfer to a rack and let rest for at least 20 minutes before serving.

Duck Leg Carnitas Confit
adapted from Rick Bayless
4 Large Moulard Duck Legs
4 teaspoons salt
2 teaspoons dried oregano, preferably Mexican
2 tablespoons fresh lime juice
6 cups fresh, rich-tasting pork lard
8 garlic cloves, peeled and halved
Crunchy Tomatillo-Avocado Salsa

DIRECTIONS
1. Marinate the duck. Lay the duck legs in a 13 x 9-inch non-aluminum baking dish. Sprinkle with half the salt and oregano, then drizzle with half the lime juice. Flip them over and sprinkle with the remaining salt and oregano; drizzle with the remaining lime. Cover and refrigerate for 24 hours, turning a couple of times.

Charcutepalooza #11 - Curing or "Don't get your pantyhose in a knot"

2011-12-01T07:29:00.000-05:00

Deep breath. I am so conflicted right now. This is challenge 11 with only one more to go. I want it to end and I don't want it to end. In real life the last challenge has taken place. I have fought with myself on these last two challenges. Self doubt has seeped in. I am not doing enough. I am not clever enough. I forgot something. People are bored with my hijinx. Then I pull up my big girl panties and think "for god sake J, it is only meat" Exhale.

Lots of meat this month. There was Jambon Noix, Breseola, Spanish Chorizo and Coppa.

Once again we turned to our trusty wine refrig. It didn't let us down.

Here is the Breseola that we cured. It had to sit around for a while before we could hang it. It also was the first piece of beef that we have cured.

We gently smoked our Jambon Noix.

Here is the Spanish Chorizo. My conversation with Dr. Food went something like this:

Janis: "Hey will you take a picture with the chorizo on my arm like a braclet?"

Dr. Food: "Why?"

Janis: "It is funny"

Dr. Food: (talking in his I am being patient but not really voice) "My hands are covered in meat"

Janis: "(whine)"

Dr. Food: "Ok ok, give me the camera"

Ok Dr. Grump. The Chorizo got finished and *I* got a Chorizo bracelet.

Last but not least came the Coppa. I call these guys the Three Tenors. I don't know why. If we could figure out why I think of 90% of what I think about we could ...we could... I am not sure what we could do.

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The Coppa was rubbed down with salt and then sat around for 9 days. Resalted and 9 more days. When it came time to hang these puppies my partner in all things meat was in China. How could he do this to me? I was nervous that the three tenors wouldn't cooperate. Dr. Food assured me that he ordered the casing and all I had to do was soak and rinse the casings and shove the Coppa inside of it.

Um, as I started to soak I had that feeling in the pit of my stomach that there was no way on earth that I could shove that hunk of meat into that casing. Panic set in (I really need to get a life) and I started tweeting. Things like:

@MrsWheelbarrow @KatedeCamont @ruhlman @BobdelGrosso @anyone - I cant fit my Coppa in the casing what do I do?

I got back answers quickly. I got back suggestions from just tying it to putting it in a netting (which I didn't have). Finally, Kate said "Stuff it in a nylon"

I CAN DO THAT!

Ok, stop checking for what size they are. Yes, I know they are shapers. I am not as young as I used to be and can use all the help that I can. I should bring up the fact that these were new pairs of nylons because I refuse to wear them. I have heard that clear nail polish will take care of a run in them though. What? I should be talking about meat and not be giving beauty advice? Ok ok.

Look how cute they are. It worked.

Here they are hanging out.

I could hear them singing in the basement kinda like this.

So, that is pretty much it. We have been munching on meat. I have to say that Jambon Noix is my favorite as is the Spanish Chorizo. Don't tell the others.

I know you have seen me do many Paella's. It was my duty to do another one. I had made my own Spanish Chorizo and I was going to use it by golly.

I just used the freshest I could find.

I usually use whatever is the freshest at the time I am shopping.

It has become a standard at our house and now that we make our own Spanish Chorizo it is a snap. Before we had to drive into Cambridge to buy the Chorizo we like. I like the stuff we made just as much so no more having to drive.

This dish is such great company food. It is fun to eat and there is something for everyone in it.

Did I tell you that I made my own Spanish Chorizo for this dish? Oh, I did?

One more dish made with our meats new and old (well that doesn't sound too good but hang with me)

We found a recipe for Caldo Gallego in a Bittman book and decided to make it our own. We adapted the recipe and used our Charcuterie.

I adore turnips and everything else in this dish.

Simple fare but so satisfying. Yes, I will give you the recipe but one more thing before I go. I want you to meet "Wooly Bully" my Bresaola.

Handsome slab of meat...

With that I will leave you with this

Caldo Gallego
Adapted from Mark Bittman

2lb Ox tails
1/4lb Jambon Noix (homemade)
1/4 lb Ventreche (homemade)
1 C. dried white beans soaked overnight and drained
1/2 lb potatoes, peeled and cut into chunks
1 onion, sliced
1/4 lb turnips, trimmed, peeled, and diced
1 Spanish Chorizo (homemade)
1 small head cabbage
2 Tbl oil
salt and pepper

1. Heat oil in heavy saucepan. Add the pork oxtails and ham and brown, then stir in the beans. Pour nough water to cover the beans by 3 inches and bring to a boil, then lower the heat, cover and simmer for 40 minutes or until the beans are nearly tender.

2. Add the potatoes, onion, and turnips and simmer until the potatoes are tender, about 20 minutes. Then add the chorizo and cabbage and cook until the chorizo is heated through and the greens are soft, 10 to 20 minutes more. Season with salt and pepper and serve.

Paella
Handout from "The Spanish Table"

½ cup uncooked Valencian Rice per person or 1/3 cup if using Bomba
1 cup chicken stock per person
5 threads saffron per person dissolved in a little white wine
4 tablespoons, or more, olive oil, to cover bottom of pan
1 piece of chicken, such as a thigh, per person
½ to 1 soft chorizo, such as Bilbao or Palacios, per person
½ teaspoon Spanish sweet pimentón (paprika) per person
1 clove garlic per person, minced
¼ cup chopped onion per person
c cup grated tomato (cut in half, grate and discard the skin) per person
2 shrimp or prawns per person
2-4 small clams and/or mussels per person
red piquillo peppers cut in strips
artichoke hearts, green beans or peas
cooked white Spanish beans such as alubias de la granja or judión
lemon wedges for garnish
salt to taste

Heat stock in a separate stock pot. Crush saffron and add it to stock or a little bit of white wine. Heat paella pan over medium heat, add olive oil and fry chicken until it begins to brown. Next add garlic and onions and saute until translucent.
Add chorizo and cook until heated. Add the rice, stirring until well coated with oil. Add the paprika and grated tomato. Stir while cooking for a few minutes.

Add saffron flavored wine and hot stock. Bring to a boil while scraping the bottom of pan. Now the rice should be level and you will not need to stir from this point on. Adjust heat to maintain a nice simmer. When the rice has absorbed a good amount of liquid but still has a soupy appearance add the mussels or clams. Once the rice is cooked add the shrimp or prawns tucking them down into the rice, then the piquillo peppers, artichoke hearts, green beans, beans and peas. During this time the rice should be caramelizing on the bottom of the pan or creating what is called the socarrat. It will make a faint
crackling sound and smell toasty sweet but not burnt. Set aside to “rest” for 5-10 minutes. Sprinkle with chopped parsley, garnish with lemon wedges and serve.

You can also use an oven if you find that your pan is too large to cook on the stove top, even with occasionally moving the pan around on the burner(s). Begin your recipe on the stove top but after adding the liquid carefully move your paella pan into the oven (350/-400/). Once rice is done return it to the stove top to create the caramelized layer of rice on the bottom of the pan.

A salmon that tastes like pastrami and foie gras that turns into a soup

2011-11-21T15:58:00.001-05:00

Have you all heard about Chefs Bruce Weinstein & Mark Scarbrough's The Complete Quick Cook? You should. I am not just saying this, because I happen to think these two are terrific, but I am saying it because it is true. I got the chance to cook from this cookbook and the first thing that caught my eye was the Grilled Pastrami-Style Salmon.

I love this recipe because it is so easy. One of those meals you can make after work and it really tastes good enough to serve to people who drop by for dinner. What? People don't do that at your house? Hmmm. Well make this for your family.

Mix a few spices and rub on salmon. That really is how easy it is.

It was cold outside so I used a grill pan. It would be awesome on the grill too. Then again, we probably won't be seeing our grill for a long long time. Living out on the frozen tundra is not good for grilling.

I loved this dinner. I made quinoa that came out of the freezer section of Trader Joes. Please! Like YOU make everything from scratch. Um, liar.

So, the "light" dinner might have come right after our Foie Gras foray (FGF). We scored some Foie Gras and decided to do a couple of things with it. My favorite was the Foie Gras Soup with Lentil Gnocchi and Balsamic Onions. I can't tell you how much I loved this.

The gnocchi was made out of lentils.

I had never made gnocchi before and it was fun.

Now I want to try other gnocchi flavors. 31 gnocchi's. Yeah, I will open up a 31 Flavors Gnocchi. I will call the shop GNOCCHI!

This is my high tech gnocchi maker!

Here they are floating around for a while.

Here is the chicken I was roasting while I was inventing gnocchi. Ok, I didn't invent it. I pretended that I was a great Foie Gras chef (that owned GNOCCHI!) and I invented all thing Foie Gras. I wouldn't hurt any animals either. They would just hand over their livers to me because I was so famous.

The Gnocchi are then browned in butter because the Foie Gras soup wasn't really rich enough.

Yumm! Gnocchi is my new BFF. The soup was incredible. Now for the chicken. I have to tell you a secret. I know that the chicken gravy had Foie Gras in it but I don't remember where I got the recipe AND I wouldn't waste Foie Gras on it again.

Yeah, here is the eh chicken.

Oh and I finished the blanket that I raffled off. I am a famous knitter too. I really did own a yarn shop called YARN! so see? It isn't out of the question owning GNOCCHI!

Grilled Pastrami-Style Salmon
Cooking Light: The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough

1 Tbl dark brown sugar
1 tsp kosher salt
1 tsp garlic powder
1 tsp ground ginger
1 tsp ground coriander
1 tsp coarsely ground black pepper
1/2 tsp ground allspice
1 (1 1/2lb) Center-cut salmon fillet
1/2 tsp olive oil
Cooking Spray

1. Preheat grill.
2. Combine first 7 ingredients. Place fish, skin side down, on a cutting board or work surface; brush evenly with oil. Sprinkle spice mixture evenly over fish; gently rub mixture into fish. Cover lightly with plastic wrap, and chill 15 minutes.
3. Place fish, skin side down, on grill rack coated with cooking spray; grill 10 minutes or until desired degree of doneness.

4 Servings (serving size: about 4.5 ounces)

Foie Gras Soup with Lentil Gnocchi and Balsamic Onions
Food and Wine (Contributed by Pierre Gagnaire>

GNOCCHI
3 tablespoons unsalted butter
2 thick slices of lean bacon, finely chopped
1 small carrot, thinly sliced
1/2 small white onion, finely chopped
1/2 cup brown lentils
2 cups water
1/3 cup plus 1 1/2 tablespoons all-purpose flour
1/3 cup plus 1 1/2 tablespoons freshly grated Parmigiano-Reggiano cheese
1 large egg, beaten
1 large egg yolk
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

BALSAMIC ONION WEDGES
1/2 small red onion, cut into thin wedges
1 tablespoon white balsamic vinegar

FOIE GRAS BROTH
1/3 cup ruby port
1 cup chicken stock or low-sodium broth
One 3-ounce slice of pure foie gras pâté, cut into 1-inch cubes
Salt and freshly ground pepper
Aged balsamic vinegar, for drizzling

MAKE THE GNOCCHI: In a medium saucepan, melt 1 tablespoon of the butter. Add the bacon, carrot and onion and cook over moderate heat, stirring, until the onion is softened, about 4 minutes. Add the lentils and water, cover and simmer over low heat until the lentils are tender, about 30 minutes. Uncover and boil over high heat until most of the water has evaporated, about 5 minutes.

Set aside 1/4 cup of the lentils. Transfer the remaining lentils and any liquid to a food processor and puree. Pass the puree through a coarse strainer into a large bowl; you should have about 1 cup.

Bring a large saucepan of salted water to a boil, then reduce the heat so the water simmers. Set a large bowl of ice water nearby. Add the flour, cheese, egg, egg yolk, salt and pepper to the lentil puree and stir until a dough forms. Transfer the dough to a resealable plastic bag. Using scissors, cut a 1/2-inch diagonal opening from a corner of the bag. Working over the simmering water, pipe out and cut 1/2-inch pieces of the dough, letting them drop into the water. Cook the gnocchi until tender, about 4 minutes. Using a slotted spoon, transfer the gnocchi to the ice water to cool. Drain, gently pat dry with paper towels and transfer to a bowl.

In a large nonstick skillet, melt the remaining 2 tablespoons of butter. Add the gnocchi and cook over moderate heat, stirring a few times, until lightly browned, about 3 minutes.

PREPARE THE BALSAMIC ONION WEDGES: Put the onion wedges on a microwave-safe plate and drizzle with the white balsamic vinegar. Cover with plastic wrap and microwave on high power for 1 minute.

MAKE THE FOIE GRAS BROTH: In a medium saucepan, boil the port over high heat until reduced by half, about 4 minutes. Add the chicken stock and bring to a boil. Pour the mixture into a blender and add the foie gras cubes. Puree until smooth, then pass the foie gras broth through a fine strainer into the saucepan. Warm the broth over moderately low heat, whisking constantly; do not boil. Season with salt and pepper.

Rewarm the gnocchi. Spoon the gnocchi and the reserved lentils into 6 small bowls. Ladle the foie gras broth over the gnocchi and garnish with the onion wedges. Drizzle each serving with aged balsamic vinegar and serve right away.

MAKE AHEAD The boiled gnocchi can be lightly tossed with oil and refrigerated overnight.

Sourdough Cinnamon Babkka

2011-11-15T08:38:00.001-05:00

Why do I get involved? Why when there is something cooking related and someone says "hey lets all do this" I do it. I am so not a follower. Shut up! I am not. I am a rebel. I live on the edge. I cook with no fear. Ok, in this case I followed. It all started when Linda (better known as Salty Seattle)started #Doughvember. I can do that! I have a four year old starter and the will to bake.

I took my starter "Snot" out of the refrig to wake him up with a feeding. To my dismay I had neglected him for too long. There was no mold and he smelled fine, but I am afraid he was in a coma. He is 3 years old and I thought that maybe this time he was a goner.

I fed and waited fed and waited and it paid off. Bubbles appeared and all was right with the world (wait, that may be a little overly dramatic...all was good? My day got better?...whatever)

I had an idea that I wanted to make a Babbka. I wanted a sourdough Babbka. I would invent a Jewish Cinnamon Sourdough Babbka. I would sell them to all the deli's in New York, and L.A. There are not many deli's in New England so I would ship. I would name my company Sourpuss Babbka! I would get Jerry Seinfeld to endorse them.

I could do Chocolate too but I hate chocolate so I did the cinnamon. When I become famous I will offer Chocolate and maybe even other flavors. It will be the new Whoopie Pie, the new Cupcake, the new Macaron! The Babbka Craze. I will be the "Babbka Queen"

Yeah. There it is all rolled up. Um, there may have been a small problem. There may have been no more butter for the center. Someone (cough) like the "Babbka Queen" may have used Ghee instead. Ok ok, it wasn't bad but I recommend using butter.

The recipe is great!

The pans are put into plastic bags to rise.

I was very proud because I used all of my sourdough starter and no yeast.

It was a thing of beauty. So when you see "Sourpuss Babbka Brand" you know it is good. I won't use Ghee next time. I promise.

Babbka Queen Sourdough Cinnamon Delight

Dough:

1/2 C. water
2C Sourdough starter (I used this srecipe 3 years ago to start)
2 eggs
2 egg yolks
2 tsp. vanilla
2 drops almond extract
1 tsp. lemon juice
3/4 C. sugar
1 tsp. salt
1/3 C. Milk
1 C. unsalted butter or margarine - softened and cut into small pieces
5 C. unbleached all-purpose flour or half bread flour/half all-purpose

Cinnamon Filling:

3/4 C. unsalted butter or margarine
1 C. dark brown sugar
2 T. maple syrup
4 tsp. cinnamon
1 C. chopped walnuts (optional)

Egg Wash:

1 egg, beaten
Sugar for sprinkling

Directions:

1. Measure out sourdough starter and put in bowl.

2. Add eggs, egg yolks, vanilla, almond extract, lemon juice, sugar, salt, and milk.

3. Add the softened butter and flour to the mixture by folding it into the batter. Knead with a dough hook or by hand for about 8-10 minutes, until smooth and elastic.

4. Place dough in a well greased bowl and cover with plastic wrap or cover the entire bowl with a plastic bag to ensure that it's thoroughly sealed. Allow to rise for about 45-90 minutes. (You can refrigerate this dough overnight, but you must allow it to return to room temperature before continuing.)

5. Divide dough into two equal parts. Cover with a towel and allow it to rest for 10 minutes.

6. Butter two 9-inch springform cake pans or two loaf pans, or, if making only one large babka, butter a 10-inch bundt pan.

7. Roll dough into a 16x16 inch square on a lightly floured board.

8. Spread the filling over the entire surface.

9. Roll lengthwise into a large roll, then cut in half.

10. Place both halves in the prepared pan, beside each other (it doesn't matter if they are pressing against each other).

11. Brush with egg wash and sprinkle with sugar.

12. Place the pan(s) in a plastic bag and let rise until babbka has come up to the top of the pan.

13. Repeat with other half of the dough.

14. Preheat over to 350 F.

15. Bake babka for 35-40 minutes (50-70 minutes for the one large babka) until medium brown.

16. Cool for 15 minutes in the pan before putting on a cooling rack.

Cranberry Horseradish and a Vegan Dish. Yes Vegan

2011-11-10T09:12:00.000-05:00

I know that it sounds gross. Yes, I know. The fact of the matter is that I always make this and it really is because it is so good on the leftover turkey. I got the recipe years ago and it is still one of my favorites.

Mama Stamberg's Cranberry Relish
NPR

2 cups whole raw cranberries, washed

1 small onion

3/4 cup sour cream

1/2 cup sugar

2 tablespoons horseradish from a jar ("red is a bit milder than white")

Grind the raw berries and onion together. ("I use an old-fashioned meat grinder," says Stamberg. "I'm sure there's a setting on the food processor that will give you a chunky grind -- not a puree.")

Add everything else and mix.

Put in a plastic container and freeze.

Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. ("It should still have some little icy slivers left.")

The relish will be thick, creamy, and shocking pink. ("OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. It’s also good on next-day turkey sandwiches, and with roast beef.")

Makes 1 1/2 pints.

So the picture above is Lily my Saint Bernard that is no longer with us. She used to speak her mind. Not like Dakota who keeps pretty quiet but is sneaky.

What? You want another great Thanksgiving recipe? Ok. Ok! I can't believe that I am saying this but this is a Vegan recipe that I made for a friend that joined us one Thanksgiving. It was so good that I ate this and pretty much snubbed the turkey.

Vegetable tarte tatin
The Ultimate Book of Vegan Cooking
Tony and Yvonne Bishop-Weston

2 tbsp sunflower oil
1 1/2 tbsp olive oil
1 eggplant sliced lengthways
1 lrg red bell pepper seeded and cut into long strips
10 tomatoes
2 red shallots, finely chopped
1-2 garlic cloves crushed
2/3 C white wine
2 tsp fresh basil (I used Herbes de Provence) because I didn't have basil
2 C cooked brown long grain rice
1/3 C pitted black olives (I didn't use these because they didn't seem to go)
12 oz Vegan puff pastry (I bought already made and it was fine)
ground black pepper

1. Preheat the oven to 375. Heat the sunflower oil with 1 tbsp of the olive oil in a frying pan and fry the eggplant slices, in batches if necessary, for 4 to 5 minutes on each side until golden brown. As each slice softens and browns, lift it out and drain on several sheets of paper towel to remove as much oil as possible.

2. Add the pepper strips to the oil remaining in the pan, turning them to coat. Cover the pan wit a lid or foil and sweat the peppers over a medium high heat for 5 to 6 minutes., stirring occasionally, until the pepper strips are soft and flecked with brown.

3. Slice two of the tomatoes using a sharp knife and set aside.

4. Plunge the remaining tomatoes into boling water for 30 seconds, then drain. Peel off the skins, cut them into quarters and remove the core and seeds. Chop them roughly.

5. Heat the remaining oil in the frying pan and fry the shallots and garlic for 3 to 4 minutes until softened. Add the chopped tomatoes and cook for a few minutes until softened.

6. Stir in the white wine and the fresh basil (or whatever herbs you like), with black pepper to taste. Bring the mixture to a boil, then remove from the heat and stir in the cooked rice and olives, making sure they are well distributed.

7. Arrange the tomato slices, cooked eggplant slices and peppers in a single layer over the base of a heavy, 12" shallow ovenproof dish. Spread the rice mixture on top.

8. Roll out the puff pastry to a circle slightly larger than the diameter of the dish and place it on top of the rice. Tuck the edges of the pastry circle down inside the dish.

9. Bake the tatin for 25-30 minutes, or until the pastry is golden an risen. Leave to cool slightly, then invert the tart on to a large, warmed serving plate.

So that is it. Both these recipes are really worth making.

Halloween, Snow, and Paula Wolfert Short Ribs

2011-11-03T11:18:00.000-04:00

It all started with me being sorta festive. We didn't decorate this Halloween which is weird for us. We have an arsenal of spooky. So, I decided to get my spook on and cook. Dr. Food was in on it with me.

So I got the new Paula Wolfert Cookbook The Food of Morocco I know I say this all the time but I love Paula. I want to be Paula. Why do I love her so much? Well, I think it is because not only are her recipes amazing but she is a damn good writer. I am always interested to actually read what she says about food. I think that she makes people stretch their taste buds but not in a lambs brain kind of way.

Once again this recipe was pretty simple and so good. It is Short Ribs with Roasted Cauliflower

I don't think I ever have had roasted cauliflower. It is my new favorite.

See? I have a Tagine and everything but then I didn't have the diffuser. I didn't want the tagine to break so I didn't use it. I used a saucier that I have.

As far as *I* was concerned it made no difference. It was so good.

A little couscous with preserved lemon. I know I know. You don't serve couscous with a tagine because it is a whole dish in itself but this one was because I wanted it damnit. In case any of you haven't heard I live in New England and not Morocco (although I may as well live in Morocco as far as how far away my family is from me).

I was in ignorant bliss eating this. Little did I know that the next day would bring this:

Uh yeah. It is October. We got 8" of snow and then lost our power. So, to show what a good sport I was I cooked dinner in the dark.

Yes I am wearing two sweatshirts but I am being a trooper. I stopped being a trooper and stopped taking pictures of this dinner. It was Chicken and Chorizo and to tell you the truth I don't remember the rest of what happened. The cold got to my brain and I wasn't laughing anymore. We can all laugh at it now because the electricity is back.

You laugh for real and I will come punch you in the shoulder. It wasn't fun or funny. I still have residual grumpiness.

Beef Tagine with Cauliflower
Paula Wolfert

Coarse salt
½ teaspoon freshly ground black pepper
¼ teaspoon ground turmeric
5 tablespoons extra virgin olive oil
3 pounds beef short ribs or 2 pounds bone-in beef shoulder, trimmed of excess fat and cut into 1- to l!4-inch chunks
1 teaspoon sweet paprika
½ teaspoon ground ginger
½ teaspoon ground cumin, preferably Moroccan
1 medium white or red onion, grated
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped flat-leaf parsley
One 2-pound cauliflower
Pinch of red pepper flakes or cayenne, or to taste
12 ounces Roma (plum) tomatoes, peeled, halved, seeded, and chopped
Juice of 1/2 lemon

NOTE: I used a Saucier instead of a tagine because I didn't have a diffuser for the tagine that I DO have.

Heat a tagine, preferably flameware, set on a heat diffuser over medium-low heat until warm. Mix 1 teaspoon salt, the pepper, and turmeric with 1-1/2 tablespoons of the olive oil and add to the warm pan.

Add the beef and saute gently until golden on all sides. Place a crumpled piece of parchment directly over the meat, cover tightly, and cook for 15 minutes, without lifting the cover. (The meat will cook in its own juices, drawn out by the salt over low heat; do not add water.)

Add the paprika, ginger, cumin, grated onion, half of the herbs, and lli cup water. Cover again with the parchment paper and the lid, and simmer gently for 3 hours, until the meat is very tender and has fallen off the bones.

Meanwhile, preheat the oven to 400°F.

Cut the cauliflower in half, then cut each half lengthwise into ½ inch-thick slices. Lightly brush a jelly-roll pan with 3 tablespoons of the olive oil. Mix the remaining 'A tablespoon oil with 1/2 teaspoon salt and a pinch of red pepper flakes and gently toss with the cauliflower. Spread the cauliflower out in one layer on the pan and roast for 15 minutes. Use a spatula to turn the slices over and roast for another 15 minutes, or until lightly caramelized. Remove from the oven, cover loosely with paper towels or a kitchen towel, and set aside.

Remove the meat from the tagine and remove and discard the bones. Return the meat to the tagine and lightly brown in the fatty juices. Tilt the pan and spoon off and discard the excess fat. If necessary, add a few tablespoons water to make a smooth sauce.

Scatter the cauliflower, tomatoes, and the remaining chopped herbs over the beef. Bring to a boil to reheat. Correct the seasoning with salt, black pepper, red pepper flakes, and the lemon juice, and serve at once.

Fish: The other white meat

2011-10-25T10:22:00.000-04:00

I know I know it isn't the other white meat. I just ran out of titles for my blog post and "Fish" didn't have that je ne sais quoi. Ok, so we went to Wegmans. Don't hate me but I didn't see what the fuss was about. They are expensive and they didn't even have kimchi when I went to go get it. Every market around here has kimchi. What is with that? No chicken gizzards? You have every kind of pate but you don't sell chicken gizzards? I do admit that their cheese selection, meat selection and fish selections are awesome. Then again you pay for that awesome. I did buy a whole fish there. Fresh fish. It was a red snapper. I had a recipe from the Kimchi Chronicles that I wanted to make. It called for bass but Wegman's didn't have it. So, snapper it was.

The recipe was great. We loved it. The pictures not so great. Hell, making a dead snapper look snappy just doesn't work. I don't care if you put a French tablecloth under it.

Ohcomeon! You know what I am talking about and you know who you are. The cute cliche picture of the slab of meat that you made for your adoring family and that you served on your best linen. Oh wait! It also had that ever so precious old looking cutlery in the photo too. You know which one I mean. The one that would give you lead poisoning if you ever really used it. Once again I digress.

Ok, here is a picture that I pulled from my archives of crab at Pikes Place in Washington. Even THEY look better than a snapper.

Here is another one I took. Ok, maybe I just didn't get a good picture of the snapper. I need some lessons on picture taking. I am winging it here folks. My interests are elsewhere.

Wait! One more.

Ok ok... Dinner was great.

Whole Grilled Bass with Makgeolli and Doenjang
adapted from The Kimchi Chronicles

NOTE: I substituted Red Snapper for Bass. I also used Saki instead of Makgeolli.

2 whole black sea bass or striped bass (about 1.5lbs each)
3 Tbl doenjang (soybean paste)
3 Tbl rice vinegar
1 Tbl soy sauce
1 Tbl toasted sesame oil
1/2 C makgeolli, sake, white wine, or water
2 Tbl finely diced shallots
2 Tbl finely chopped ginger
5 Scallions, thinly sliced

Cut diagonal slashes into the flesh on both sides of the fish and arrange in a large, shallow dish. Whisk together the doenjang, vinegar, soy sauce, sesame oil, makgeolli, shallots, and ginger. Pour over the fish, making sure to get the marinade into the slashes. Cover and marinate for at least 20 minutes at room temperature and up to 6 hours in the refrigerator.

Preheat grill to medium-high or preheat a ridged cast iron grill pan over medium-high heat. Place fish on the grill, brush with some of the marinade, and grill until browned and crisp on the first side and the flesh is easily pierced with a paring knife, 7 to 10 minutes, depending on thickness. Carefully turn the fish and baste with more of the marinade. Grill on the second side until the flesh is easily pierced with a paring knife, another 7 to 10 minutes. Transfer the fish to a large pan or platter, let rest for at least 5 minutes. Served sprinkled with the scallions.

A $36.00 Chicken and a Culinary Journey in Massachusetts

2011-10-21T11:28:00.001-04:00

So what is for dinner? Why do I always feel like that is what I am asking myself on my days off of work. Work days I feel no obligation to come up with something good but the days I am home I feel like I am a sluggard if I don't come up with a culinary delight.

So enter a 8lb chicken that is in the freezer and has some ice on it. This is no ordinary chicken. It is a $36.00 chicken. I told you the story before so I won't repeat myself. I am getting ahead of myself again though. You see, I had a Skype date with Cathy (Mrs. Wheelbarrow) to teach me how to tie the Deux Rag (French Schmatta) that she sent me. I was honored because it is all part of a Meat Girl thing. Kate Hill of Kate Hill's Gascon Kitchen is the true grand Poo Ba of Meat and Gascony, and French, and and... everything.

So see her Deux Rag Schmatta? That is the one that Cathy sent to ME. So I waited until the agreed upon time and we Skyped. Cathy taught me how to tie my hair up. I don't know why she kept laughing when I did it. Dr. Food was looking at me like I had a problem or something. Then he laughed and laughed. This is me in my new Schmatta.

Wait, I look more like a Lopear rabbit than a Meat Girl.

Ok, I am working on it.

So in honor of Kate and Deux Rags and Chickens, I pulled out Kates book A Culinary Journey in Gascony and decided on "Vetou Pompele's Classic "Poule au Pot"

I was very happy that the recipe called for prosciutto and ventreche. HEY! I have both of those in my freezer.

See? The chicken and the ventreche.

Herbs and stuff.

Stuffing a chicken is a bit weird. I don't think I have ever done this before.

Sewing a chicken closed is even weirder. You know how hard it is to get through that tough skin and have it all slippery and stuff. Not easy holding onto a needle. I had to hold the chicken against me to sew it up. Ew, I had chicken schmootz all over my good sweatshirt (read: good sweatshirt is the one that has holes in it from washing it so much. I love sweatshirts so so much. You can ask anybody that knows me. I even stole all my son-in-laws sweatshirts. The bigger they are on me the better. I am a Hobo at heart).

I shoved stuffing under the skin too. Mr. Chicken got a little top heavy and decided to recline. I did NOT pose this chicken for a picture people. This was candid I swear.

Into the pot it went. I then cut up more vegetables to be added later.

and even more vegetables (see? not everything is about meat of some sort)

After soaking in the hot tub for about 3 hours (this is a LARGE chicken and it takes a while) Mr. Chicken is done.

So although it looks a bit anemic I have to say that it was Tres Bonne! (is that how you say it?)

It was chicken, stuffing and vegetables all in one pot. I feel so french.

Oh, by the way... I practiced the Deux Rag thing.

Now I look like Aladdin and not a bunny.

POULE AU POT
[from Kate Hill. A Culinary Journey in Gascony.(Berkley: Ten Speed Press,2004)]

(serves 6 to 8)
1 6 to 8 pound stewing hen
salt and pepper

Stuffing
1 thick slice salt-cured, air-dried ham--jambon de Bayonne or prosciutto
3/4-inch slice ventreche, pancetta or salt port
chicken gizzard,heart and liver
1 loaf stale French bread, crust removed
1 cup milk
1/2 teaspoon nutmeg
freshly ground pepper, to taste
1 handful fresh parsley, chopped
1 onion, chopped finely
2 cloves garlic, chopped finely
2 shallots, chopped finely
some chicken fat from under the skin, minced very finely
4 eggs

bouquet garni (thyme, bay leaf, and parsley)
1 pound leeks
1 pound carrots
1 pound onions
1 bunch celery
2 to 3 turnips
2 to 3 zucchini
3 to four tomatoes
1 handful short vermicelli or other small pasta

1. Wash and dry the hen, then salt and pepper its cavity. Next, prepare the stuffing, as follows.

2. Chop the meats into small pieces. After soaking the bread in the milk and nutmeg, squeeze out the excess liquid and drain. Season the bread with pepper (salt isn't necessary because of the ham) and parsley. Add the onion, garlic, and shallots. Add the chopped meat and minced fat. Beat the eggs and ad to the mixture. Work the stuffing well with your hands (like kneading dough) until all has been carefully mixed.

3. Stuff the chicken's cavity. After loosening the skin from the breast meat, stuff under the skin as well.

4. Sew the cavity openings together with a large needle and heavy thread. The hen should be carefully closed with no stuffing escaping. Take small stitches, pulling the skin over the openings carefully as you sew.

5. Put the stuffed and sewn hen in a very large stockpot half-filled with hot water. Add enough water to cover the bird. Add a generous bouquet garni. Bring to a boil then simmer gently over medium heat for 30 minutes. Add the leeks and carrots.

6. Cook slowly for an hour, then add the onions, celery,turnips and zucchini. When the bird is nearly done (2 1/2 to 3 hours total time), add a few tomatoes to give the broth a rich golden color.

7. Pour some of the bouillon, enough for a soup, into a large pot and bring to a boil. Add a handful of pasta or tapioca. When the pasta is cooked, serve the soup as the first course.

8. After removing the chicken from the remaining broth, let drain, carve, and serve on a platter with some of the vegetables and with the stuffing cut into slices.

Pumpkin and Pork Stew

2011-10-18T13:47:00.002-04:00

It is Fall. I love Fall. I love Fall in New England. Fall in California isn't so special but in New England it is beautiful. Really beautiful. All the trees are turning colors and it nearly takes me breath away. Um, yeah... I have a huge case of homesickness for the never changing California, but if I have to choose the season I want to be here most it is Fall.

So, I decided that I wanted Pumpkin Seeds. I bought a couple of little pumpkins. I wanted to make my Abracadabra Pumpkin Seeds. They are addictive so be careful. There was no way that I would let the pumpkin go to waste so I made a pumpkin stew for dinner.

I used pork ribs for this dish. They get parboiled to get some of the schmootz off of them for a cleaner taste.

Then cooked in magic sauce. Oh stop, I will give the recipe for the "magic".

In my book these got an A+++ Not sure that Dr. Food felt the same. Then again he doesn't like pumpkin all that much.

The next day I opened up my preserved lemons. I am a hoarder. I hoard my canned goods. Opening these was hard for me to do. Yes, I can make more but I dunno. Makes me feel weird actually using them. I didn't say that I didn't have issues. If I was going to open them it had to be for something great. Since I got the new Paula Wolfert cookbook I had to make something from it. I decided on the Roasted Chicken with Preserved Lemons, Carmelized Onions and Olives.

This dish did not disappoint. You need to get out there and get this cookbook. I love you Paula!

Note: I grew these plymouth potatoes. They are amazing. Ok, I just had to tell you that.

Ohonemorething.... I might have bought a "As Seen on TV" Gizmo. It was supposed to make hardboiled eggs with no shell to peel. Shut up! It sounded good.

Imagine my surprise when the instructions said that you had to grease the gizmos (not spray) with oil. Um, well isn't that as much of a pain as taking the shell off? Not only that but my feeble little brain didn't want to believe that there were other issues.

Like they don't really look like an egg? Ok, so this gizmo will go in the cabinet with the other gizmo that makes square hard boiled eggs. Sigh.

Abracadabra Pumpkin Seeds
2 cups Pumpkin Seeds
2 Tbl Melted Butter
Garlic Salt
1 Tbl Worcestershire Sauce

Preheat the oven to 275 degrees F.

Clean pumpkin seeds and spread onto pan. Put in oven to dry for about 15 minutes.

Stir the pumpkin seeds and butter together, in a large mixing bowl, and add the other ingredients. Stir until everything is well combined, then again spread the pumpkin seeds in one layer on a baking sheet.

Bake for 30 minutes and then turn seeds. Bake for another 30 minutes and then remove from oven and let cool.

These roasted pumpkin seeds can be refrigerated in an airtight container for up to 6 weeks.

(Makes 2 Cups)

Braised Pork Ribs with Pumpkin
adapted from Food Endeavours of the Blue Apocalypse

Printable Version

Peanut oil
2.5 Pork spare ribs (cut into pieces or boneless cut into pieces)
Pork stock or water (to just cover)
3 Star anise
Garlic, 3 cloves smashed
Ginger, 2 slices with skin left on
10-15 small dried red chillies, soaked until softened
Curry powder, 1 tablespoon
Hoisin sauce, 1 heaped tablespoon
Ground Bean paste, 1 heaped tablespoon
Dark soy sauce, ½ tablespoon
Shaoxing wine, 1/3 cup
Salt, 1 teaspoon
Sugar, 3-4 teaspoons
Pumpkin, quarter of a whole pumpkin chopped into bite sized pieces

1. Par-boil the pork cubs and rinse with cold water.

2. Heat peanut oil in a wok. Add in garlic, ginger, star anise, chillies, Hoisin sauce, Chu Hou paste, Ground Bean paste and fry over medium heat for 1-2 minutes until aromatic.

3. Add the pork cubes into the wok and fry for 7 minutes until the pork pieces are browned and coated in the sauces/pastes.

4. Then add in the curry powder and dark soy sauce and fry for 1 minute.

5. Add in the Shaoxing wine to deglaze the wok and fry for 1-2 minutes.

6. Transfer the pork to a pot and add in hot stock or water to just cover the pork.

7. Bring to boil and then simmer on low heat for 1.5 hours until the pork pieces are tender.

8. Bring to boil again to season with a little salt and sugar to taste.

9.Then add in the pumpkin pieces (move to the bottom of the pot) and cook for 15-20 minutes until tender.

Serve with rice

Charcutepalooza 10: Galantines or I kissed a duck and I liked it.

2011-10-13T10:31:00.001-04:00

Where do I start? I guess at the begining. It all started when I saw Cathy post the Charcutepalooza challenge 10. Rillettes, Roulades, and Galantines oh my! I read through it with my mind racing. I am going to make a Galantine or is it a Balantine or is it a Roulade? Eh, doesn't matter. Start with a chicken she said. Me? Start at the begining? NEVER. I know that Cathy knew what she was talking about when she said "Start with a chicken first" but that was just like daring me to start with a duck.

I searched for tutorials on how I was going to get the skin away from the meat without tearing it. I had Dr. Food behind me saying "Don't tear it". Thanks, honey.

Got down to the meat. Yay! This isn't so bad. I can do this.

Skin is ready to go into the freezer for a while so that it is easier to get the fat off of the skin.

Meantime I was making my own five spice powder. Don't we all?

Really if you haven't ever tried it you won't believe how much better it is than the stuff you buy already made.

Next we let the the duck meat marinate in the marinade.

Flash forward and here is the frozen duck breast. I go to scrape the fat off with my sharpest knife. Dr Food is behind me saying "Scrape away from yourself. JANIS scrape away from yourself" Yeah, yeah wa wa wa waaaa wa wa is all I heard. I was intent on scraping the damn fat off the damn duck.

I was on a roll. "Janis, scrape away from yourself" Aw be quiet you big baby, Dr. Food. waaa wa waaa waaa wa.

OUCH! Oh no, here it comes.... "I TOLD YOU. Didn't I tell you? How many times do I have to tell you" SHUT UP!!!!! I have a duck to deal with.

Grinding commences. Dr. Food had to do this part because I was saying stuff like "Ow" "Think I need to call 911?" "My thumb hurts" "If you tell me I told you so one more time I may have to put YOU through the grinder".

Meat was put through the grinder twice.

Skin was covered with forced meat and vegetables and then the duck breast were put on top.

Roll and tie and voila! Through time lapse photography here is the cooked and chilled Galantine in all its glory.

Yum. This was my favorite so far.

Served with spicy mustard and cornichons.

Next day all 6 burners were going. I was making stock and I decided to make Rillettes out of some pork that we had left from the Galantine.

Really easy making these rillettes because they just cook without much interaction. I got this recipe from Pork and Sons

I have so much of this stuff around the house these days. Please come visit and help us eat it all.

Ok, this is the part of the post that I didn't want to tell you. You see, It all started when I went to visit my favorite farm (sort of a Friday ritual after work)

I was buying vegetables when I overheard that the farm was taking orders for fresh chickens. I quickly jumped in and ordered 2 of them. I was so excited. Months went by and chickens finally were at the farm for delivery. Dr. Food and I headed over there and as I leapt out of the car I saw an area set up to pick up MY chickens. I went on over and the woman looked up my name. "Janis?" "Yes, that is ME" "Here are two chickens, let me weigh them. Ok, they are 8lbs each" WHAT? 2 eight pound chickens? Free range and heritage too I will remind you. Um, then I looked down at the sticker that said 65.00 10.00 deposit. I had told Dr Food that I already paid for them because I remember paying for something. Uh, it was the deposit. Uh oh. Dr. Food doesn't say a word because by now I think he is speechless. We pay and schlep the Sumo chickens to the car. We drive away and all I hear is Dr. Food say "65.00 for CHICKENS"? Ok, I goofed. A. Never asked how much a pound (how much can a chicken cost?) and didn't ask average weight (how much can a chicken weigh?) The rest of the ride home was "65.00 for a chicken? Why would you have done this?"

Ok, so we are going to make a Balantine out of an expensive chicken that weighs 8lbs. Jacque Pepin teaches me how to debone zee chicken. I didn't make zee looolipops that he shows how to do out of the wing. I did learn how to debone zee chicken though.

Take THAT you 35.00 Shiken!

Heh heh. Ok, so by this time we had been doing 15 other things like smoking Bluefish in the smoker to make a rillette.

It was stuck in a marinade and then Dr Food set up his drying chamber on the counter to dry it a bit.

All smoked. Wrapped it up to make Bluefish Rillette out of it the next day. So, we hunkered down to make some

Goat Mole. We also made some Margaritas and one of us might have drank too many. One of us ended up drunk tweeting and that is why when asked to sing I made this video and tweeted it to the person.

Ok ok I didn't have to share that but I am nothing if not honest.

Next day I sauteed onions and wilted chard.

I browned some chicken livers.

Seasoned the boned out chicken.

I put down a layer of the vegetables and then the ground meat.

Chicken livers on top and close her up.

I sewed the bird up and now instead of being "Big Expensive Chicken (BEC) it was Frankenchicken.

I then roasted until the right internal temperature was reached.

Not bad! Not bad at all.

Next time I would stuff it with no meat and maybe vegetables and goat cheese or something like that.

I then made the BlueFish rillette. Oh man you guys should come visit. So much good stuff around here that I could serve you. One more thing... Don't tell anyone how much I paid for that chicken OR that I cut myself.

Goat!! Taste like chicken. Oh and a Chicken recipe too

2011-10-11T10:34:00.003-04:00

I got a hankering for a Persian dish called Tah-chin (Tahcheen) ba Morgh. It is a Persian chicken and rice dish that has a layer of crispy rice on the bottom. If I am going to be honest the reason I wanted it was for the crispy rice. This dish is tricky and can be difficult.

It is also pretty time consuming because you have to soak the rice for a couple of hours. You need time to make this.

I made this in my Bram clay pot. I love Bram. Oh lookie there. One of my idols is on the homepage. I love you Paula Wolfert (waving wildly).

Really tricky turning it over and having it come out in one piece. We didn't do bad for our first time.

So the verdict is that it absolutely had no taste. The rice wasn't crispy it was rubbery. I hated it. Why did I give you the recipe that I adapted then? Because I want you to go and try this dish on your own. I swear that it is a tasty dish and *I* just messed it up.

Lots of cooking has been going on. Let me tell you a little story of how we procured our goat. I wish I had stories of farms and local and frolic but I don't. I have stories of a seedy neighborhood in Worcester, MA and a Halal market. Imagine my excitement when I saw a small store front with a sign that said "CAMEL and GOAT MEAT" Camel! Dr. Food they have CAMEL. I want to make CAMEL. What does CAMEL taste like? Why am I using all caps for the word CAMEL? Well Dr. Food didn't stop and we didn't buy camel. So weeks go by and Dr. Food wins Bruce Weinstein and Mark Scarbrough's cookbook GOAT. The whole scenario changes. Dr. Food is all "Lets go get GOAT. I want GOAT. I want to cook GOAT this weekend. Goat Goat Goat. So being the exceptional wife that I am I said "Ok Dude. You have to take me to get Pho first though" So we went to get Pho and we schlepped back to the Halal market that said CAMEL and GOAT. The moment we opened the door I knew that we might have a bit of a problem. This market wasn't really a market. It was a shop with rice bags in the middle of it and men wearing traditional garb sitting on them. We walked in and there was a little boy at the cash register playing some kind of handheld game. The men were chatting. This all stopped when we entered. We walked around the market and I could hear clicking of tongues which to me signified the dissatisfaction of one of the men that we were there. We then asked what seemed to be the owner "Do you sell goat?" His face lit up and he took us to the back where he opened a deep freeze. He took out a bag and said 26.00. Dr. Food said we only need two pounds and the guy again said $26.00. Dr Food said "How much meat is there"? It ended up being 6lbs for 26 dollars so we made the deal and left. What no Camel? I wasn't about to get into that with the guy. We had a bag of goat and that would have to do.

Roasting chili's ensued.

Browning goat occurred.

Mole makings! No chocolate. I hate chocolate. I detest chocolate. I despise chocolate...ok ok, sorry. The recipe doesn't call for it anyhow.

The recipe did call for Plantains however. I like Plantains. I love Plantains. I adore Plan...ok nevermind.

Good color combo.

Someone was still waiting for something to fall on the ground.

Uh some Margarita's may have been happening with a Galantine snack. We were also pushing the Margarita's over the fence to the neighbors so the chipped in some better Tequila.

I might have drunk tweeted and even made a video of me singing "Mares Eat Oats and Does Eat Oats" for someone asked that I tape myself singing. Maybe I did that.

Dinner was fantastic.

Oh, one more thing...well maybe two more things.

We dug up our Plymouth potatoes that we grew.

I harvested my shiso. I even saved the seeds.

Ok, that is all. Carry on.

Tah-chin (Tahcheen) ba Morgh
Adapted from Persian-Recipes.com

Ingredients:
1 medium onion - chopped up
3 cups rice — rinse and then soak in water for at least 1-2 hours…add salt to the water
skinless/boneless chicken breast cut up
oil
turmeric
1 cup water
salt/pepper
1 cup yogurt
4 eggs
1 tablespoon liquid saffron (I put about 20 threads of saffron in about 1/4 of a cup of boiling water)

In a frying pan (that has a lid), saute the onion in oil until tender. Then add the chicken pieces and stir around. Add salt, pepper, and turmeric. Add the 1 cup water and place the lid on the pan, leave the stove on a medium-low heat. Allow the chicken to cook for 30-40 minutes. After the chicken is cooked, place the chicken pieces in a dish to cool. Then use a strainer to separate the onions from the chicken stock. Keep the chicken stock for later.

In a bowl of some sort mix together your yogurt, 3 eggs, salt, pepper, and some of the saffron. Once you do this, take a few tablespoons of the mix and put it in another small bowl, add the left over egg, a tablespoon of oil, a tablespoon of the chicken stock, and a little more saffron to it and stir. Place the second bowl in the fridge. Once your chicken is cool, place all the chicken pieces in the first bowl and coat it. Place the bowl in the refrigerator as well and allow the chicken to be marinaded for awhile. I only do this for an hour or so, but some people even make the chicken the night before and allow it to sit in the mix overnight.

When you are ready to make the rice you will place a pot on the stove and fill it half way with water. Once the water is brought to a boil add the rice (after pouring out the water covering the rice). When the rice is boiled and ready, drain the water (use a strainer).

Set the oven to a temperature of 350 °F. In an oven safe round dish (needs to be deep as well) pour some oil and coat the sides. Take 2 spatulas full (2 kafgir) of the rice and mix it with the small bowl of yogurt mix you previously had in the fridge. Now pour that rice into the oven dish and flatten it with the spatula. take out all your chicken pieces from the yogurt mix (previously placed in fridge) and place them on top of the rice/yogurt layer. Pour the remaining rice (white rice in strainer) over everything else in the oven dish and flatten with the spatula. Take the chicken broth left and add the remaining saffron to it (if you wish) and pour it over everything. Cover with foil and place in the oven for approximately 1 1/2 to 2 hours. Tah-chin is almost ready. This last note is very important for making a good looking Tah-chin.

Note: When you want to flip it over place the serving dish on top and then slowly flip over. Wait a few minutes for the dish to cool before doing this. Also, if you find that the crust is stuck you may have to use a knife around the sides to make sure it comes loose.

Goat Mole Rojo
Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough

Red mole is not necessarily as complex as the black stuff—no chocolate and no blend of chiles—but it's also made with oregano and thyme for a more herbaceous finish.

6 ancho or dried New Mexico red chiles, stemmed and seeded
Boiling water
4 tablespoons (1/4 cup (60 ml) rendered bacon fat, divided
1 small yellow onion, chopped
4 medium garlic cloves, chopped
1-1/2 pounds (680 kg) boneless goat stew meat, cut into 1-inch (2.5-cm) cubes
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon ground cloves
1/2 teaspoon freshly ground black pepper
1 bay leaf
1 cup (240 ml) reduced-sodium chicken broth
1 tablespoon red wine vinegar
2 ripe plantains, peeled and cut into 1-inch (2.5-cm) pieces
1. Tear the chiles into large pieces, then cook them in a dry skillet set over medium heat until lightly browned and very aromatic. Transfer them to a large bowl, cover with boiling water, and set aside for 20 minutes.

2. Meanwhile, melt 2 tablespoons of the bacon fat in a large Dutch or French oven over medium heat. Add the onion and garlic; cook, stirring often, until wilted, about 3 minutes.

3. Push the onion and garlic to the sides of the pot, then add the meat chunks in batches, browning them well in the residual fat. As they brown, transfer them to a plate and add more until all are nicely done.

4. Take the pot off the heat. Scoop out the onion and garlic and place them in a blender or in a food processor fitted with the chopping blade. Drain the chiles in a colander set in the sink, then add them to the blender or food processor. Also add the Worcestershire sauce, thyme, oregano, cloves, pepper, and bay leaf. Blend or puree until smooth.

5. Melt the remaining 2 tablespoons bacon fat in the pot set back over medium heat. Scrape the chile paste into it and fry for 3 minutes, stirring almost constantly.

6. Return the meat and any juices on the plate to the pot. Also add the broth and vinegar. Bring to a simmer, stirring occasionally; then cover, reduce the heat to very low, and cook, stirring occasionally, for 1 hour.

7. Add the plantains to the pot and continue cooking, stirring once in a while, until the meat is falling-apart tender, 1 to 1-1/2 additional hours.

Big O Brownies

2011-10-06T10:03:00.000-04:00

No really, if you stay with me there will be Barb's Orgasmic Brownie Recipe. I will tell you why later. For now lets talk about chicken feet. I bought these so that I could make chicken stock.

It was week 2 of the Bitter experiment and I needed to move on to step 2 of the process. Goober and Gretchen have been a bit incognito these past days. You know how newlyweds are.

So the stock it was a simmering.

and a simmering. Wait, what accent am I using? I am suppose to be channeling my Grandma and she wouldn't have said "a simmering and a simmering". She wouldn't have called it stock either. She would have called it Chicken Soup and she would have left it at that.

So here is the stove with all 6 burners going. That doesn't happen very often. Oh wait. It was only 5. I lied.

I had leftover pork from the Balantine we made and I didn't want it to go to waste so I made Pork Rillettes. This was an all day process. Very easy if you happen to have a pig in your freezer but it does take most the day simmering and a simmering.

It also had some of our homemade bacon in it as well.

Yum! Come on over and you can have some. Really. I will make you take home a pig nose though.

You see, I bought 60 pig noses for the "Charcutepalooza Pig Roast" Since there were only 10 people that showed up (ACKNOWLEDGMENT: I know it wasn't your fault because of the stupid Hurricane) I have 50 pig noses left. Give or take a few that I pawned off on people.

Oh yeah, lots of lard too.

Ok, so you want the Big O Brownie recipe? It is a recipe that has been all over and back. It is my friend Barb Schaller's recipe. She is the Jam queen of Minnesotie (still with the accent?)

I have made these brownies before and they are really good. I didn't make them for this post so I don't really have a picture (other than free clip art that I didn't steal). I am posting this recipe because it seems that meat meat meat isn't really making the masses happy. O brownies will though.

Barb Schaller's Orgasmic Brownies

Recipe By: Barb Schaller
Serving Size: 24
Preparation Time: 0:45
Categories: Bars

1 cup unsalted butter (8 oz)
4 ozs unsweetened baking chocolate
2 cups granulated sugar (15 oz)
4 eggs
2 tsp vanilla extract
1 tsp almond extract
1 cup chopped nuts, optional (walnuts or pecans)
1 1/3 cups cake flour (6 oz)
1 tsp baking powder
1/2 tsp salt

In microwave oven, on medium-high power, melt butter and chocolate in 2-quart microwave-safe bowl, about 3 minutes. Stir until smooth. Mix in granulated sugar, then beat in eggs, one at a time, with wire whisk. Mix in vanilla and almond. Stir in nuts. Combine cake flour, baking powder, and salt and fold into chocolate. Spread batter in 9x13" pan lined with baking parchment and bake in preheated oven at 350°F for about 33-35 minutes. Do not overbake; toothpick may have fudgy crumbs on it, but not wet batter.

Notes from Barb: First Place, Plain Brownies, 1997 Minnesota State Fair. Adapted from recipe in Cook's Illustrated magazine, March/April 1994. Please note that I do use real chocolate, unsalted butter and cake flour. If you do not, don't complain to me about it. And I don't believe the nutritional analysis at the bottom of this page!

Um, let me know if you want the Rillette recipe. I will send it to you.

Hank Shaw Dinner and a Diagram

2011-10-04T09:22:00.000-04:00

When I saw that Hank Shaw was coming into town I could barely contain my excitement. Then I saw that it was happening at a time we couldn't make it. Then I saw that he was also coming to Rhode Island to Farmstead and Laiterie. Afterall, a dinner made by Farmstead 's Matthew Jennings and New Rivers, Beau Vestal could not be missed. Especially if it were Hank Shaw inspired. I grabbed reservations for Dr. Foods birthday. I can't tell you how happy I am that I did.

I need to tell you that it is my policy that when I go to dinner I don't take pictures. A) My pictures never do the food justice and I don't wanna hurt the chef's feelings and B) I don't want to fiddle around while my food gets cold and I am not just enjoying it in the moment. Ok, so I am lazy. You have stuck with me this far. No use turning back now. So, I will describe the course and then draw you a picture. Ok?

So, let me paint the first picture for you. We get to Farmstead and walk into the room. Right off I see Hank Shaw. I also see a table of wild mushrooms. Before I know it I am eating appetizers that thrill me and sipping on Elderberry Spritzer. This is what the stuff looked like:

Amazing. I have to say that my favorite was the waffle with the mushroom. Wait, I also loved the clam. The spritzer tasted fantastic. We continued to learn about the mushrooms and schmooze. Hank signed books (which Dr. Food told me to bring mine and I didn't and I should have) and chatted with all of us.

Time for dinner!

First course was "Pasture and Knoll". It was Connecticut Pheasant Terrine and Rhode Island Rabbit Mousseline. It was served with spicy ale mustard, Concord grapes, and American Chestnut bread. I have to say that they were a notch above certain Charcuterie that I may have tasted in the past few weeks. No, I will not divulge any names but it may be someone that I know VERY well...

Course II was amazing as well. "Coast and Shoreline" It was Wild Spiced Swordfish Belly with rosehip puree, smoked ham and Sea lettuce dashi, and periwinkles and sea beans.

I don't know how to say this so you can see me swoon. The periwinkles were something new to me and now they go on my list of new obsessions. Right up there with the Geoduck. They look like snail but taste like clam. They were hard to pick out of the shell but I would have smashed that shell to get to the morsel. Oh wait, I did. I wanted to steal the little fork thingys that were given to get the perwinkle out of the shell. It was a silver pig pick. No, picture and I couldn't draw it but WAIT! I stole a shell to show you. See what I risk to share with you all? I could have gotten in trouble from Hank or the chefs for this.

Ooops, a little blurry. Ok shut up. It was a wine pairing and I may have had some wine. This shell is now proudly displayed in my kitchen next to Goober and Gretchen.

Main Course. Woodlands and Forest! Pan Roasted Guinea Hen with hen of the wood, wild rice, pickled autumn berry and ramp bulb, and egg yolk and horseradish powder. It was all so good that I am running out of adjectives.

And last but not least there was dessert "Sweet and Savory". I had the Peppergrass Ice Cream with warm, salted sassafras caramel and Biscotti. Dr. Food had the Selection of Three New England Farmhouse Cheeses with spicebush berry and candied nuts. I might have stolen most of the spicebush berry from him because it was one of the most unusual but pleasant tastes. It was new to me. Obsession #2 of the dinner. Uh oh. If you see someone in your backyard looking through your weeds, just ignore the short woman rooting around. She is harmless.

Booze and Birthdays... and some recipes too!

2011-09-29T12:44:00.001-04:00

I haven't been cooking much lately. We were in California for a week and spending time with Annie, Tim and Parker. So I present to you stream of consciousness. Uh oh.

Why am I showing you a picture of Everclear? Because Dr. Food brought it back to me from New Jersey. Of course you can't get it in New England. As you know New England is a bit backwards when it comes to booze. I needed this Everclear to start the bitters we are making.

One of the bitters is made with Coriander and Keffir lime leaves. The base is Everclear. Other stuff also goes in it. I will give the recipe at the end of this post.

I am going to call this one "Swamp Bitters". I may get rich off of it. Or not...

Second Bitter is made with a base of high proof Bourbon. I also used orange rind and figs.

Most importantly we went to visit Annie and Tim and Parker for Parker's birthday. Ohmygod how I love this kid. Oh Annie, I love you too but you already know that.

I can't tell you how much I loved just watching Parker do everyday stuff. He is eating an Avocado here.

He is eating squash here. He is a good vegetable eater.

Ok, enough... I will get on with it. Annie made all the stuff for Parker's birthday and it all was awesome.

There were hats and chocolate mustaches.

I baked some apples for what was going to be Caramel Apple Cupcakes.

Annie did an incredible job making all the decorations. I don't know how she did it all along with taking care of Parker and work.

I got to play with my little squiggy LOTS!

Check out these cupcakes that look like popcorn. They reallllly looked like popcorn.

Caramel Apple Cupcakes

Here is a timeline of Parker every month for a year

Back to food... Pulled Pork Mini Sliders were made.

Parker got the first taste of cake.

The little guy led us all in a round of "If you're Happy and You Know it Clap Your Hands"

He then sang "New York, New York" while riding the lion that Grammy and Gramps gave him.

He negotiated with his mommy for a snowcone.

He was a real trooper and didn't disappoint his appreciative audience. I love him so much.

Ok, here are your damn recipes.

Keffir Lime Bitters
Adapted from www.make-martinis-at-home.com

Allow four weeks to prepare this bitters recipe.

4oz Dried Orange Peel, Chopped Very Fine
4 oz Keffir Lime Leaves, Chopped Very Fine
1 Teaspoon Cardamom Seeds (taken out of their pods)
1/2 Teaspoon Caraway Seeds
1 Teaspoon Coriander Seeds
1 Teaspoon Quassia Chips
1/2 Teaspoon Powdered Cinchona Bark
1/4 Teaspoon Gentian
2 Cups Grain Alcohol
4 1/2 Cups Water, Divided Into 1/2 Cup, 3 1/2 Cups, and 1/2 Cup
1 Cup Granulated Sugar

Place the peel, cardamom seeds, caraway seeds, coriander seeds, quassia, cinchona bark, gentian, grain alcohol, and 1/2 cup water into a half-gallon mason jar and push the ingredients down so that they are covered by the alcohol and water. Seal the jar.

Shake the jar vigorously once a day for fourteen days.

Strain the alcohol from the dry ingredients through a cheesecloth. Gather the ends of the cheesecloth to form a pouch and squeese tightly to extract as much alcohol as possible. Place the dry ingredients in a strong bowl or mortar; reserve the alcohol in a clean mason jar and seal tightly.

Muddle the dry ingredients with a pestle or strong spoon until the seeds are broken.

Place the dry ingredients in a nonreactive saucepan and cover with 3 1/2 cups of water. Bring to a boil over a medium-high heat, cover, turn the heat down, and simmer for 10 minutes. Allow to cool, still covered (about 1 hour).

Return the dry ingredients and water to the original mason jar that contained the alcohol, seal, and leave for seven days, shaking vigorously once a day.

Strain the water from the dry ingredients through a cheesecloth. Discard the dry ingredients and add the water to the alcohol.

Put sugar in a small nonstick saucepan and place over a medium-high heat. Stir constantly until the sugar becomes liquid and turns dark brown. Remove from heat and allow to cool for two minutes.

Pour the sugar into the alcohol-and-water mixture. At this point the sugar may solidify, but it will quickly dissolve.

Allow the mixture to stand for seven days. Skim off any bits that float to the surface and carefully decant the clear liquid to separate it from any sediment resting on the bottom.

Measure the bitters; thee should be about 12 fluid ounces. Add 6 ounces of water, and shake thoroughly. Pour the bitters into a bitters bottle. Store for up to twelve months.

Figgy-Orange Bitters
Contributed by Brad Thomas Parsons to Food and Wine

2 cups overproof bourbon (such as Wild Turkey 101)
1 cup dried figs (about 6 ounces), halved
8 green cardamom pods, crushed
4 cloves
2 fresh figs, halved
Strips of zest from 3 oranges
1 tablespoon cinchona bark
1/2 teaspoon gentian root
1/4 cup dried orange peel
One 3-inch cinnamon stick
1 vanilla bean, split
2 tablespoons rich syrup (see Note)

1. In a 1-quart glass jar, combine all of the ingredients except the syrup. Cover and shake well. Let stand in a cool, dark place for 2 weeks, shaking the jar daily.

2.Strain the infused alcohol into a clean 1-quart glass jar through a cheesecloth-lined funnel. Squeeze any infused alcohol from the cheesecloth into the jar; reserve the solids. Strain the infused alcohol again through new cheesecloth into another clean jar to remove any remaining sediment. Cover the jar and set aside for 1 week.

Meanwhile, transfer the solids to a small saucepan. Add 1 cup of water and bring to a boil. Cover and simmer over low heat for 10 minutes; let cool completely. Pour the liquid and solids into a clean 1-quart glass jar. Cover and let stand at room temperature for 1 week, shaking the jar once daily.

Strain the water mixture through a cheesecloth-lined funnel set over a clean 1-quart glass jar; discard the solids. If necessary, strain again to remove any remaining sediment. Add the infused alcohol and the syrup. Cover and let stand at room temperature for 3 days. Pour the bitters through a cheesecloth-lined funnel or strainer and transfer to glass dasher bottles. Cover and keep in a cool, dark place.

MAKE AHEAD The bitters can be stored at room temperature indefinitely. For best flavor, use within 1 year. NOTES To make simple syrup, in a small saucepan, dissolve 1 cup of granulated sugar in 1 cup of water over moderate heat; for rich syrup, use 2 cups demerara or turbinado sugar and 1 cup of water. Let cool before using, and reserve the rest for another use.

Carmel Apple Cupcakes
Adapted from http://cupcakeblog.com

9 regular cupcakes / 350 degree oven

2-3 apples, granny smith
2 cups all-purpose flour
1/2 cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup oil
1/4 cup apple juice
1 teaspoon vanilla

1. Rinse and core the apples. Place them on an ovenproof pan or baking sheet and bake for 30-40 minutes until soft.
2. Remove the apples from the oven, let cool slightly, then remove peel and mush the apple with the back of a fork. Measure out 1 cup of apple mush and set aside to cool.
3. Combine flour, sugar, ginger, cinnamon, nutmeg, baking soda, and salt in a medium sized bowl and whisk to combine.
4. Crack the eggs into a separate, medium sized bowl and beat with a form to break up. Add the oil, apple juice, vanilla, and cooled apple mush and mix to combine.
5. Combine the wet and dry ingredients until all ingredients come together.
6. Scoop into cupcake papers about 3/4 full so cupcakes will have a significant dome. Bake at 350 degrees for 20-22 minutes, rotating the pan after 15 minutes, until a toothpick comes out clean.

Thick Caramel

1/2 cup butter
1 cup packed brown sugar
1/2 cup light corn syrup
6 ounces sweetened condensed milk
1 tablespoon heavy cream
1 teaspoon vanilla
1/2 teaspoon salt

1. Bring the butter, brown sugar, corn syrup and sweetened condensed milk to a boil over medium-high heat stirring to combine.
2. With a wooden spoon, stir all ingredients together and then slowly add the heavy cream.
3. Continue to stir for about 20 minutes until the caramel reached 248 degrees. It is important to continuously stir the mixture and to allow it to reach temperature.
4. Remove from heat and stir in the vanilla and salt. Transfer to a bowl and continue to stir for 2-3 minutes allowing the caramel to cool slightly.

Final Assembly
1. Using a small offset spatula, frost each cupcake with the caramel.
2. If desired sprinkle warm caramel with any number of toppings, like coconut or crushed nuts.
3. Transfer the cupcake into the freezer to allow the caramel to set without dripping over the edge of the cupcake paper.
4. Continue frosting and topping the cupcakes and try to work fast. As the caramel cools, it becomes less spreadable. If possible work in pairs and let your helper top the cupcakes and transfer them to the freezer. By the time you reach the last few cupcakes, you will not longer need to freeze them and you can take all the cupcakes out and transfer them to the counter.
5. Top off each cupcake with a popsicle or craft stick to finish off the look.

For the Popcorn Cupcakes go on over to Duhlicious's site. It gives all you need to make these.

Steak and Stilton Pies and other stuff

2011-09-19T17:05:00.000-04:00

Boy did I make a lot of stuff this weekend. Fall is in the air. It is beautiful and cool outside. Trees are just starting to change and apple cider and cider doughnuts are at all the farms. I couldn't help but get into the mood of cooking fallish type of stuff. I saw this Steak and Stilton Pie recipe in Saveur Magazine and knew I had to make it.

It takes time but nothing about it is difficult. It was nice smelling it cooking most the day.

At the same time I was boiling Apple Cider that we got at the farm. I was making Apple Cider Molasses. I got the recipe from Foodie with Family so you can mosey over there if you want the recipe.

The stove was working overtime. I also was making bitters for fun but that is a whole other post.

So back to the Steak and Stilton pie. There were vegetables.

There was beer. Some for the dish and some for Big Mama Janis.

Mushroom and stout taste good together. No really.

Ah how I love the Stilton. It isn't too Blue Cheesy. It is just right.

We didn't have 6" pie tins so used dol sot bi bim bap bowls and only made 2 instead of 4.

I gotta say that these really were good. Go ahead and make them on a cold Fall day.

Who are these children and why did I put them on a Steak and Stilton Pie post? Welllll, these are my 2 kids and my two nephews. This was when they were little. We took the same picture when they were much bigger.

Why am I sharing this? I don't know. Could be that I am just insane. Yeah, that is it. Old and insane. Insane and old.

Um. Ok, now that I confused you... Check out this video of my favorite baby in the entire world. His name is Parker and I am his Grammy.

Steak and Stilton Pie
Saveur Magazine - October 2011

Printable Version

1/4 C olive oil
1 1/4 lb beef chuck, cut into 1" cubes
3 cloves garlic, finely chopped
2 large yellow onions, sliced
2 ribs celery, thickly sliced
2 small carrots, thickly sliced
2 tbsp minced rosemary
1 12 oz bottle stout beer
1/4 C flour
2 C beef stock
2 tsp. mustard powder
1 bay leaf
1 tbsp unsalted butter
10 oz mushrooms, quartered
6 oz English Stilton, crumbled
1 10 oz package frozen peas
1 14 oz package puff pastry
1 egg, lightly beaten

1. Heat oil in an 8 qt saucepan over medium-high heat. Season beef with salt and pepper, and cook until browned, 10-12 minutes; transfer to a bowl. Add garlic onions, celery, carrots, and rosemary to pan; cook until soft, 10-12 minutes. Add beer; cook until almost dry, 18-20 minutes. Add flour; cook, stirring, until smooth. Return beef to pan along with stock, mustard, and bay leaf; bring to a simmer over medium-low heat. Cook, coverd partially, until beef is barely tender, about 1 1/2 hours; set aside. Heat butter in a 10" skillet over high heat. Add mushrooms; cook, stirring, until browned all over, about 8 minutes; stir into beef mixture along with cheese and peas.

2. Heat over to 375 F. Divide beef mixture among four 6" pie tins (12 oz. each). Roll pastry into a 14: square; cut out four 6" circles. Brush tin edges with egg; place 1 circle over each; press to seal. Cut slits into pastry; brush with egg. Bake until browned, about 40 minutes.

Charcutepalooza - Packing (no I am not going anywhere)

2011-09-15T08:20:00.000-04:00

This is September Charcutepalooza challenge. This month it was all about "Packing". I trembled at the thought of having to make a pastry dough. I can not tell you how just hearing the word "dough" sends me into fits.

We chose to make a Pate en Croute from a recipe I saw on Canadian Living. It called for duck and pork. How can you go wrong? Throw in chicken livers and pork belly and well....need I say more?

So, I put on the "Big Girl Panties" and dug in to the task of making dough. I have to say that I started to really get into it. It wasn't too bad.

Did I ever tell you how much I love chicken livers? Oh, I did? Hmmm.

I can't tell you how amazing and lucky I feel to have Pork from Neal Foley. I feel privileged to have meat in our freezer that was raised lovingly by friends.

So, grinding up pork belly is my middle name. "No it isn't Janis. Your middle name is Diane. Not only that but you are talking to yourself out loud"

Dough! I made pretty pretty dough. Doh.

Heh, this next picture ALMOST makes up for my rambling. No? Ok, well I swear that if you came over and hung out with me that it would make a lot more sense this rambling of mine. I swear. Dr. Food only gives me dirty looks once in a while. What? What is that you said? He is NOT a saint.

And just for you I made Pig cutouts. They sorta look like Aardvarks but they are pigs.

This doesn't look the prettiest but boy did it taste good. I almost (I said almost) cried.

Goober climbed Mount Pate en Croute!

So the collection of charcuterie is growning. As if we didn't have enough I decided to go for another Pate en Croute that I saw in Garde Manger. It is a textbook from the Culinary Institute of America. Amazing book. I decided I had to make the Salmon en Croute.

We needed Crayfish and we found them at H Mart.

It isn't all glamour around Chez Janis ya know. I had to shell those little crawdaddys.

The dough was a Saffron dough.

Me with the dough again. Argh.

We made a mousseline-style forcemeat by processing the salmon and shrimp and folding in the crayfish, chives, and basil.

My friends Monty and Peter had given me (well they gave it to Dr. Food for his birthday but what is his is mine too. Sorta.) a Le Creuset terrine. It is an old old one. We packed that puppy up. We layered the mousseline with strips of salmon and then another layer of mousseline.

We encased it in dough and put the little chimney's in there.

We baked for prescribed amount of time and then took out to cool. I could have not shown you what this looked like when it came out but then you wouldn't be impressed when you saw what it looked like by the time it cooled all the way down.

Voila! No joke. When it cooled it shrunk and looked perfect. Now was the time to put the aspic in. I don't have pictures of this because both of us were needed to actually do this procedure. The aspic was made out of toasting the shrimp shells and using some clam juice. We also added wine to it. We then added gelatin. After it was piped in and cooled overnight we had a pretty fancy pants looking Pate en Croute.

Came out of the terrine unscathed (well, I won't show you the side that got a little bit wonky).

Look how clear our aspic is? Almost looks like it isn't there. We floated a raft on the aspic to clarify it. Aspic must be very clear and clean.

There you have it! Packing. This was sent to Dr. Foods work for all to enjoy. Don't YOU wish you worked with Dr. Food?

Pate en Croute (Duck Breast and Pork)
Canadianliving.com

Ingredients

2 boneless skinless duck breasts, (each about 8 oz/250 g)
1 boneless pork loin centre chop, (about 6 oz/175 g)
3 tbsp (45 mL) brandy
1 tbsp (15 mL) chopped fresh thyme
3/4 tsp (4 mL) pepper
1 pinch ground allspice
2 tbsp (25 mL) unsalted butter
1 onion, finely diced

4 oz (113 g) duck or pork or chicken livers, finely chopped
2 bay leaves
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) nutmeg
1/4 cup (50 mL) dry white wine
1-1/2 lb (680 g) pork belly
2 eggs
1/4 cup (50 mL) whipping cream
1 egg yolk
2 tsp (10 mL) water
Pastry:
2-2/3 cups (650 mL) all-purpose flour
1/2 tsp (2 mL) salt
2/3 cup (150 mL) cold unsalted butter, cubed
2 egg yolks
1/4 cup (50 mL) sour cream
1/4 cup (50 mL) cold water
Preparation:

Pastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter until in fine crumbs. Whisk together egg yolks, sour cream and cold water; drizzle over flour mixture, tossing with fork and pressing with hands to form ragged dough. Divide in half; press into squares. Wrap each and refrigerate until chilled, about 30 minutes. (Make-ahead: Refrigerate for up to 24 hours.)

Thinly slice 1 of the duck breasts across the grain; place in bowl. Slice pork thinly across the grain; add to duck. Stir in brandy, 2 tsp (10 mL) of the thyme, 1/4 tsp (1 mL) of the pepper and allspice; cover and refrigerate for 30 minutes or for up to 1 hour.

Meanwhile, in skillet, melt butter over medium heat; cook onion until softened, about 6 minutes. Add liver, bay leaves, salt, nutmeg, and remaining thyme and pepper; cook for 5 minutes. Stir in wine; cook until no liquid remains, about 2 minutes. Transfer to large bowl; let cool completely. Discard bay leaves.

Cut pork belly and remaining duck breast into chunks; transfer to food processor and purée until smooth. Add to onion mixture. Stir in eggs and whipping cream until combined, using hands if necessary.

On lightly floured surface, roll out 1 of the pastry squares to scant 1/4-inch (5 mm) thickness; cut into 14- x 5-inch (35 x 12 cm) rectangle. Place on parchment paper–lined baking sheet. Spread with half of the pâté mixture, leaving 1-inch (2.5 cm) border. Lay strips of marinated duck and pork lengthwise over pâté; spread with remaining pâté. Turn pastry border up sides. Whisk egg yolk with water; brush some of the egg wash over pastry.

Roll out remaining pastry to 14- x 8-inch (35 x 20 cm) rectangle. Place over pâté, pressing to seal. Trim any excess.

From pastry trimmings, cut out decorations for top. Using egg wash, stick onto pastry top. Refrigerate for 1 hour.

Cut 2 circles in top. Insert rolled-up parchment paper “chimneys” into holes for steam vents. Brush with egg wash. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake, covering with foil if necessary to prevent browning and removing any fat that seeps onto pan with turkey baster or shallow spoon, until digital instant-read thermometer inserted into centre reads 170°F (77°C), about 50 minutes.

Using 2 spatulas, transfer to clean parchment paper–lined baking sheet; let cool. (Make-ahead: Cover and refrigerate for up to 3 days. Bring to room temperature to serve.)
Additional Information:

Tip: Keep pâté refrigerated while rolling the pastry to prevent the mixture from becoming too soft.

Korean Pork Neck Stew made with ribs not neck.

2011-09-12T17:03:00.002-04:00

Hi Readers! I wanted to share with you my new favorite recipe. You know that I am madly in love with Korean food. You didn't know that? Well, that means that you don't read this blog enough because I am always using run on sentences to describe this passion.

I also am madly in love with Perilla. It is also known as Shiso. I planted in my backyard last year and to my surprise it came back. Not only did it "come back" but it grew in weird places. Sorta reminds me of when old men have hair growing out of their ears and places that it shouldn't be. Well sorta like that.

Not only is it getting pushy with my basil, but it is growing everywhere it wants.

It is growing in the rocks. Rocks! Now I have more of this stuff than I know what to do with. I mean really... How does one preserve Shiso? Hmmm. Shiso jam perhaps.

Oh, I also grew mushrooms (See Dr. Food? You think you are so smart snickering at me telling me that it "never works"). I won this Back to the Roots Mushroom Growing kit from Rebecca at Foodie with Family (Waving to Rebecca! Hi Rebecca I love my mushrooms) however...

I let them go a little too long. Shut up, I wanted them to get REALLY big. Pfft. You know you would have done the same. Anyhow I decided to use them in the Pork Neck Stew Made with Ribs Instead of Pork Neck. I couldn't get the necks this week. We went to H Mart and they were out of them so we bought pork riblets.

I think that I liked the ribs in this better than neck because the stew then had a bit more meat in it.

This is the Umma Paste that I also posted in the chicken recipe that I made from this same cookbook.

Perillo cut into ribbons. This stew was so good that it almost made me tell it that I loved it more than I loved Dol Sot Bi Bim Bap but I didn't.

See that picture? I made an omelette in my coffee mug! You are impressed I can tell. I just put the egg in there with some smoked turkey and a drop of cheese and put it in the microwave. Why am I telling you this in the middle of my blog post about Korean food? I don't know. I felt like it.

Pork Neck Stew with Potatoes and Perilla
Marja Vongerichten Kimchi Chronicles

Printable Version

2 lbs pork neck bones (I used 2lbs of ribs)
4 medium boiling potatoes, peeled and quartered
1 yellow onion, chopped
1 tbl soju, sake, or vodka
Umma Paste (see below)
3 Tbl doenjang (soybean paste)
2 dz perilla leaves, sliced into thin ribbons
2 tbl perilla seeds (couldn't find this time but that is ok it was fine without it)
1 tbl roasted sesame seeds
6 scallions, thinly sliced

Umma Paste
4 large garlic cloves, peeled
3 tablespoons gochugaru
(red pepper powder)
3 tablespoons fish sauce
3 tablespoons soy sauce

3 tablespoons gochujang
(red pepper paste)
3 tablespoons soju

Combine all of the ingredients in a blender and puree to a smooth paste.

Place bones in a large, heavy pot with enough cold water to cover them by 6 inches. Bring to a boil, reduce the heat, and skim off any foam that rises to the surface. Return to a boil an cook for 5 to 6 hours, checking periodically to be sure the water doesn't completely evaporate. Broth will be cloudy and white and heady.

Stir in the potatoes, onion, soju (or sake), Umma paste, doenjang, and perilla leaves. Crush sesame seeds (with perilla seeds if using) in a mortar and pestle and add to soup. Boil until the potatoes are completely tender but not falling apart, 15 to 20 minutes. Serve the soup sprinkled with scallions.

Serves 4 to 6

Stuffed Leg of Lamb...aren't you glad I didn't say pork?

2011-09-06T09:29:00.000-04:00

I might be crying uncle on pork products now. I will be back to them but for now I think I have had enough pork for a lifetime. So when we wanted to make something good Dr. Food suggested this recipe and we ran with it. It is a Stuffed Leg of Lamb. What is it stuffed with? Pork! No, just jokin.

I just so happen to have most of a lamb left in my freezer. The best lamb ever. You know how I feel about Leyden Glen Lamb (waving to Kristen, Mark and Julia). If you are new to this blog I will tell you that I am crazy about these guys.

Since we were smoking this leg of lamb in the smoker Dr. Food decided to throw in a bacon and a pastrami. We also threw in a turkey breast to smoke for lunch meat.

This pastrami was an experiment. We had bought a corned beef that had been in the freezer. We thawed it and dried it out a bit then we smoked it (after I rubbed pastrami magic stuff on it. Well, not really magic. Just some spices.) Haven't tasted it yet but will let you know when we do if it is any good.

So leg of lamb is rubbed with garlic and oil mixture. It then sat overnight.

I was lucky enough to receive a sampler of Cypress Grove cheese. Man o man is it good. I used the Ms. Natural in this dish. The stuffing for the lamb was spinach, goat cheese, and pinenuts.

We stuffed the boneless leg of lamb and then tied it up. Well, we had a "discussion" how to tie it up and well...nevermind. It wasn't pretty.

After we got it secured we seared the outside of it.

Did I ever tell you I have 2 cats? I actually do. This is Jasmine. She is old. She kills lots of mice and brings them to the door. Most the time she has eaten most of the mouse. She is really obnoxious but I love her. The other cat is not so old but she weighs 100lbs and is really dirty. She annoys me too but I feel sorry for her. Dr. Food is nice to both of them even though they annoy him too. Ok, I got off the subject again.

So the smoker is loaded. From the looks of that photo so was I... but I wasn't.

Fast forward...

Bacon out of the chamber!

Um...this is either the pastrami or the lamb. Meat is meat and I don't know which one this was. Hey, this blog is free don't complain. You get what you pay for. You are stuck with my memory.

Here is the stuffed lamb. I know this for sure on this one. That is corn (har har).

Dr. Food quit rolling your eyes. I know you are reading this and rolling your eyes at me because you think I ramble and don't make sense and that the people reading this won't know what the hell I am talking about. YOU married me didn't you? See? I make sense.

Luscious Leg of Lamb
From: Smoke & Spice, by C.A. Jamison & B. Jamison
Printable Version

LUSCIOUS PASTE

10 garlic cloves 1 1/2 tablespoons olive oil
2 teaspoons kosher salt
5-pound to 5 1/2-pound boned leg of lamb

FILLING

1 tablespoon olive oil 8 ounces mild goat cheese [we used feta]
1/2 medium onion, chopped (we used more) `1/3 cup chopped fresh parsley
2 garlic cloves, minced 1/4 cup dried currants or chopped raisins
1/3 cup pine nuts or chopped walnuts 1 teaspoon anchovy paste (optional) [we omitted, Marty hates anchovies!]
1 1/2 pounds spinach, cooked, drained, and chopped

LUSCIOUS MOP (OPTIONAL)

2.1/2 cups beef stock 1 teaspoon anchovy paste (optional)
1/2 cup red wine vinegar 2 tablespoons olive oil
Serves 6 to 8

The night before you plan to barbecue, prepare the paste. With a mortar and pestle, or in a mini-food processor, crush or mince the garlic with the salt. Add the olive oil in a stream until a thick paste forms. Rub the paste very lightly over the lamb. Place the lamb in a plastic bag and refrigerate it overnight.

Prepare the smoker for barbecuing, bringing the temperature to 200 degrees F.

Remove the meat from the refrigerator and let it sit at room temperature for about 30 minutes.

To make the filling, warm the oil over medium heat in a small skillet. Add the onions and garlic and sauté until softened. Add the pine nuts and continue to cook for another minute or two. Spoon the mixture into a bowl. Add the spinach, cheese, parsley, currants, and the anchovy paste, and blend well. Spread the filling evenly over the lamb. Roll the meat up snugly from one of the long sides. totally enclosing the filling. Tie as needed with kitchen twine to secure.
If you plan to baste the meat mix together the mop ingredients in a sauce-pan and warm the mixture over low heat. [Note: we mopped.]

Warm a heavy skillet over high heat and sear the lamb quickly on all sides. Transfer the lamb to the smoker. Cook for 35 to 40 minutes per pound, until the internal temperature o fhte meat is 145 degrees F, rare to medium-rare. Baste the meat with the mop after 30 and 60 minutes in a wood-burning pit, or as appropriate for your style of smoker.

Remove the lamb from the smoker and let it sit for 10 minutes. Slice the lamb and serve it warm.

A Tale of Two Fantastic Chicken Recipes

2011-09-01T09:59:00.000-04:00

First off does anyone know what plant this is? Are these edible? If I channel my inner Hank Shaw and forge and eat one will I die?

One more thing... My Concord grapes are growing. I love how the insides pop out of the tough skin. I have a whole lot of them growing and I want to do something other than jelly or juice. Any ideas?

I lied, one more thing for real. I love this bug. I saw one of these when I was a kid and never saw one again. I had thought that I made it up in my head until this morning when this little guy was right on my door to my house. "Hi little stick guy!" That is what I said to him. I wish I could keep him for a friend but Dr. Food would probably um...I dunno what Dr. Food would do. It might throw him over his limit of what he can tolerate from me and he would cry. That would be scary.

Ok ok, two fantastic chicken recipes (along with some description)

I cut up my own chicken and I think that I invented parts that no one has ever heard of before. It did call for 10 pieces and there were 10 pieces but not the "usual" 10 pieces. Oh, there was a wing in there somewhere.

This recipe was in "The Kimchi Chronicles: Korean Cooking for an American Kitchen" a new cookbook that we bought. I can't tell you how much I love this cookbook and want to make everything in it.

This one was called "Easy Braised Chicken" and it was easy and good.

The Umma Paste is spicy so add less or more depending on taste.

Moving on to Chicken recipe #2! I loved this one so much that it is now one of my very favorites. I got it because I was Tweeting with Cathy (Mrs Wheelbarrow) and she said that she was making it for dinner. She said that if I made it too it would be like we were eating dinner together. I made it and boy am I glad that I did!

The spices are really pretty together (although the turmeric did turn my pretty manicure to yellow).

How beautiful is this? It is so easy to make and I swear you wont be sorry.

I also made with roasted brussel sprouts but...

I kinda got distracted and kinda let them burn.

Didn't matter because this was an awesome dinner! I better go "tweet" to see what I will be making tonight. Mrs Wheelbarrow? Any more suggestions?

Easy Braised Chicken
Kimchi Chronicles
Printable Version

One 4-pound chicken
Coarse salt and freshly ground black pepper
2 tbsp vegetable oil

*Umma Paste
1 tbsp soju, sake, vodka, or water
1 tbsp honey
1 tbsp roasted sesame seeds

8 small boiling potatoes, peeled
2 medium yellow onions, coarsely chopped
2 carrots, cut into 1-inch pieces
2 bunches scallions, cut into 2-inch pieces
1 fresh green chile pepper, thinly sliced (optional)
1 fresh red chile pepper; thinly sliced (optional)
Cooked white rice, for serving

Cut the chicken into 10 pieces (2 wings, 2 drumsticks, 2 thighs, halve the breasts).

Season the chicken pieces aggressively all over with salt and pepper. Heat the oil in a large, wide heavy pot over high heat. Working in batches if necessary, add the chicken, skin-side down, and brown on both sides, 6 to 7 minutes per side.

Meanwhile, whisk together 1/2 cup water, the Umma Paste, soju, honey, and sesame seeds. Set the sauce aside.

When all the chicken is browned, add the potatoes, onions, carrots, scallions, and reserved sauce to the pot and stir everything together. Reduce the heat to medium-low, cover, and cook, stirring now and then, until the chicken is cooked through and yielding and the potatoes are tender, 1 hour to 1 hour 15 minutes.

Sprinkle with chiles if you’d like and serve with rice.

*Umma Paste
Makes 3/4 cup

4 large garlic cloves, peeled
3 tablespoons gochugaru
(red pepper powder)
3 tablespoons fish sauce
3 tablespoons soy sauce

3 tablespoons gochujang
(red pepper paste)
3 tablespoons soju

Combine all of the ingredients in a blender and puree to a smooth paste.

Peruvian Chicken
Mrs Wheelbarrow

Printable Version

Buttermilk Soak:

3 cups buttermilk
2 crushed garlic cloves
4 tablespoons white wine vinegar
2 tablespoons Kosher salt
one - 3 - 3.5 pounds chicken, rinsed and tidied up

Peruvian Style Rub:

1 medium head of garlic
1 teaspoon olive oil
4 tablespoons softened butter
1 tablespoon hot Hungarian paprika or smoked paprika, or a combination. depends how spicy you like your chicken.
1 teaspoon turmeric
1 teaspoon cumin powder
1/2 teaspoon salt
2-3 limes
3-4 sprigs fresh thyme
1/2 cup chicken broth

1. Soak the chicken in the buttermilk brine for 3-4 hours. I use a ziplock bag as it's easier to get the buttermilk all around the chicken.
Roast the head of garlic. Slice off the top of the head, exposing all the cloves. Drizzle the oil in between all the cloves, and wrap the whole thing up in foil. Bake for about an hour at 350.

2. Squeeze all the tasty roasted garlic out into a small mixing bowl. Add the butter and spices, and the juice of one of the limes, and make a paste.

3. Remove the chicken & brine from the refrigerator. RInse the chicken and pat it dry. Rub the paste under the skin of the breast and thighs and then over the entire chicken. Tuck one or two quartered limes in the cavity and truss the chicken loosely.

4. Allow the chicken to come to room temperature, and the paste to season the chicken, for about 30 minutes.

5. Preheat the oven to 475 with the rack in the bottom third of the oven. In good weather, I use my outdoor gas grill as an oven. It heats up faster and hotter then the oven.

6. Get out a heavy cast iron skillet.

7. Heat the skillet for 3 minutes on high heat. Add a shimmer of canola or other oil and get that good and hot, too. Another minute or two.
Slip in the chicken, back side down, into the skillet, and then place the skillet in the oven. (Or on the grill.)

The chicken will take about 50 minutes to one hour. The only reliable test is a thermometer reading of 160.

Remove the chicken from the oven/grill and put it on the stove, over high heat, and add thyme and 1/2 c chicken broth, then spoon the broth over the chicken. Allow the bird to rest for 10 minutes, then quarter and serve.

I don't feel like doing this but... A Pig Roast

2011-08-30T08:33:00.003-04:00

So, where do I begin? I begin with the above shot. This is what it looked like outside my window in the days leading up to "The" Pig Roast. This Pig Roast had been planned for months and months. My pals were coming in from out of town. Kathy was coming in from Washington D.C. and Amanda and her husband were coming from Pennsylvania. RSVPs were coming in and the count was in the 50 range. Not bad. Pig was ordered and all was beautiful. As the week of the event came into sight the threat of a Hurricane also arrived. Pfft. No Hurricane was going to stop this. Dr. Food and I took off of work on Friday to get ready and to go pick up our pig. This is where I say "If you don't want to see a whole pig in all states of being do not read any further.

This is one of the best babies in the world. His name is William and I fell in love with him.

Leave now if you don't want to see graphic pig shots.

So, as I was saying we picked up the pig.

Can I tell you that lugging a 100+ pound pig is not easy. Dr. Food and I really had our hands full.

Enter Friday night...

I start getting messages that there is no way that out of town guests can attend. I totally agree with them that according to the forecast they should not travel. I am heart broken that they aren't coming but ya know stuff happens and I am an adult and I need to carry on.

Saturday morning... It is raining but really no big deal at all. I carry on with preparation for the Pig Roast.

Umbrella is set up to protect the almighty pig. I am in the kitchen getting stuff ready and keeping an eye on tweets coming in. People are tweeting me that they are not going to be able to make it. I am getting pretty disappointed but I still have my game face on. Hell, we have Mai Tai's and Pig and smoked chickens and well I still feel thankful for what I do have.

Jeff (waving to Jeff! "We love you Jeff. You always there to help") helped Rich get the pig into the Caja China.

My friends start to arrive and I have to say here that I love them. They came with smiles and food and ready to eat some pork and swig down a Mai Tai or two. Amanda had overnighted these adorable name tags.

She also surprised me with Gretchen. A gal pal for Goober.

Here they are in front of a reminder of home. Jarlsberg is where their hearts are.

We have put out a sample of much of our Charcuterie for our Charcutepalooza friends. Know what? Not one of them were there. My disappointment is palatable by this time.

Pig is done and I just want to get this post over with so I am going to go fast here. Stay with me.

Dr. Food and Jeff getting rid of hot coals.

Dr. Food with a pig head in his hand.

Yum.

Chickens out of smoker.

Sides that my buddies all brought.

Me with a cleaver in my hand ready to attack the pig.

Amazing Pork (which I have tons left in my freezer)

Amazing dessert with a piggy on the top of it. This cheesecake was awesome as was the flan and brownies.

So, I have to say thank you to all my buddies that came through in the rain. I don't know what I would do without you.

Note: Next day we were without power for the day and we couldn't clean up. Can you imagine what it looked like around here?

Oh and Mrs Wheelbarrow sent me enough tattoos so that I don't ever have to get a real one :--)

Again thank you Dr. Food for being such a good sport. Thank you Jeff and Cathy for helping so much. Thanks to our friends who made it through the rain to be here with us. Get ready for our next adventure because you will all be invited :--)

Channeling Jacques Pepin - Seafood Stuffed Bread

2011-08-24T10:12:00.006-04:00

I am going to share this recipe with you because I love you all and it is one of my very favorite recipes. Do not wrinkle your nose at it. I swear it is fantastic. It is not all that hard to make either.

I baked a bread to use but it came out too small.

So, I swapped it out for this one. Shut up. I am not perfect ya know.

We are really lucky to get very fresh fish at H-Mart.

Fresh mushrooms too (even though I AM growing my own I bought these)

I made the herb butter and then spread it inside the hollowed out bread.

1/2 of the cubed seafood is put inside bread and seasoned. Then the mushrooms go on top of that. Another layer of seafood and then more herb butter.

Last the breadcrumbs made out of the bread that was taken out when loaf was hollowed.

Now ready for the oven. Meantime we gnawed on some Crawdads! Ohhh baby.

There is a reason they are called "Mud Bugs" but they were so good.

Time for bread to come out of the oven. Damn, this was just as good as I remembered.

Seafood Bread
Jacque Pepin

INGREDIENTS:
1 large, round country-bread loaf

GARLIC-HERB BUTTER
1/2 cup herbs (I used tarrigon, basil and thyme)
3 large cloves garlic
3 Tbs sliverd almonds
1 1/2 sticks butter, softened
1/2 teaspoon freshly ground black pepper
2 TBS dry white wine
5 oz haddock, cubed
5 oz tuna, cubed
5 oz salmon, cubed
7 oz squid, chopped
1/2 pound wild mushrooms
Salt and freshly ground black pepper to taste

METHOD:
Preheat the oven to 400°F. Cut off the top of the loaf of bread and remove. Remove interior of bread for bread crumb mixture. Do not tear bottom or sides of loaf in removing interior. Leave approx 3/4 inch of sides. Whir up bread in a food processor to make 2-1/2 to 3 cups of bread crumbs. Set aside.

For the garlic-herb butter: Put the all herbs, garlic, and a pinch of salt atop in the food-processor and chopped ingredients fine. Add almonds, softened butter, salt, pepper, and white wine. Process until well blended. Using a spatula, coat the inside of the hollow loaf with about a third of the garlic-herb butter.

Cut fish fillets into 1-inch pieces, squid into strips, and slice the mushrooms. Put half the fish in the bread. Put all of the mushrooms on top of seafood. Add the last of the seafood. Add a layer of garlic-herb butter. Top with the breadcrumbs patting into butter. Sprinkle with wine.

Place entire loaf on a ridged cookie sheet and bake for about 1 hour.

Let the dish rest for 10 minutes after you take it out of the oven and cut it into large chunks or smaller pieces for an appetizer

A Blanket of Comfort

2011-08-23T08:46:00.003-04:00

I don't really know where to start. This isn't about food and I don't have words how to explain. There are so many things that are hard to put into words here. First off is the matter of "friends" on the internet. You know. Friends that you have never met face to face but that you swear that you know. The kinds of friends that send you surprise packages of fun things. The kinds of friends that listen to you. Maybe you don't know but I swear that I do. Some of my favorite people are people that I met on a computer eons ago (ok, 25 years maybe...waving to Tabby and Lee). I digress. The matter at hand is one of sadness. I woke up to a tweet that Jennifer Perillo, someone that I admire just lost her husband. So young. The girls are very young. It struck too close to home. I sat frozen because I didn't know what to do. There was a blog post For Mikey asking the blogging community to make Mikey's favorite Peanut Butter Pie. I couldn't do it. I hate peanut butter and I can't bake worth beans. Mikey would have hated it (I just know this) What is it that I can do? Jennifer and the girls are going to be in a tight spot. So #AFundForJennie* has been created and this is one of the fundraisers that this nonprofit, Bloggers Without Borders started by Shauna Ahern and Maggy Keet is running.

When all else fails I knit. No, I don't cook. I knit. I started a blanket for Jennifer to wrap around herself in days to come. Then I started reading about the situation and realized that if I could sell the blanket the money would help Jennifer and the girls more than the blanket itself. So please bid. I am starting off with a minimum bid of 100.00. This blanket is made out of Noro Silk Garden which is a silk and wool blend. I am knitting now and it is soft. Leave your bids in the comment section. If this is too much for you please consider making a donation through PayPal.

On a different note, I am making a Bobbka for Mikey today.

Ok, so it isn't that pretty but it tastes really good and THIS time it will be pretty damnit!

It kinda fell last time but it tasted really good. I will keep you posted.

Now go bid on my blanket. Please. Highest bidder will be announced on Tuesday August 30th.

Charcutepalooza Binding and I love Bahn Mi

2011-08-15T10:00:00.002-04:00

I have to say that this month was a long road from ingredient to finished product. We were going to make the headcheese (again) if it killed me. Finding a pig head was no easy matter this time around. I am stubborn. We drove 2 hours away to a farm. We bought and brought back. We conquered.

First off I have to start at the beginning. I am not good at doing that. I usually just blah blah blah without any real coherent stream of thought. Ok, I will breathe. Asafoetida. No, I didn't sneeze. It is one of my favorite Indian spices. From Wikipedia:

"Asafoetida (Ferula assafoetida), alternative spelling asafetida,( /æsəˈfɛtɨdə/)[1] (also known as devil's dung, stinking gum, asant, food of the gods, giant fennel, hing and ting) is the dried latex (gum oleoresin) exuded from the living underground rhizome or tap root of several species of Ferula, which is a perennial herb (1 to 1.5 m high). The species is native to Persia (Iran) and India[2]. Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks."

What? unpleasant smell? No way. I love the smell. No matter that it is also called devil's dung. Ok ok, I need to move on because this post is going to be long enough as it is.

So here is where the warning comes in. Leave now and don't scroll down if you are offended or grossed out by pictures of pigs heads and livers and stuff like that.

{Waving wildly to my baby Parker} Hi little Parker. Grammy loves you!

Starting off tame here. These are chicken livers.

I made a Terrine out of it. It is one of my favorite recipes that I have made many times before. It is a recipe from Vij's Indian Cookbook.

It is pretty straight forwarded. It is made with kale, chicken livers, onions and lots of Indian spices. It is spicy but oh so good. I did change it up a little to make a terrine out of it. Normally it is more of a pate.

I served this to friends (waving to Matt and Marj and of course Sam). I don't think they loved it but that is ok because Dr. Food took the rest of it to work where I think it got eaten. Not everyone loves chicken livers.

It is also really hard to make it look pretty but I did the best I could damnit!

Ok, so there ya have it. You really do have to try it.

Here is Dakota. I will give you one more chance not to look. You are about to see a pig's head in all states of being.

As I said, we drove to Adams Farm to pick up the pigs head. When I called I said "Do you by any chance have a pigs head?" and she said the words that were so sweeeeet. "I just put one in the freezer". Bingo. We drove there the next morning and got it.

Um, yeah. This one got to me. It had such a cute face. The last one we had that we butchered wasn't so cartoon looking. Hm. It did bother me more this time than the first time. The first time we made straight up headcheese. This time I wanted to do something different and seeing that I adore Vietnamese food I decided that that I wanted to make Gio Thu or Vietnamese Head Cheese to go on Bahn Mi.

I saw a couple of recipes online but I ended up winging it. I did loosely follow the recipe on The Ravenous Couple but I added my own stuff to it to cook the head. Lots of ginger, and garlic, Shaoxing wine, and other stuff I can't remember.

Meat done and now time to sort through it for the tasty stuff to be made into headcheese.

After the meat was collected we put it in a pan to heat up and incorporated a few other ingredients.

We actually found fresh woodear mushrooms at H-Mart. I love H-mart because they have everything you could possibly want for Asian food.

We kept the broth for other uses. I am sure we will find other things to use it for.

We then added some scapes, garlic, and the mushrooms. As I learned on Ravenous Couples website cans are lined with plastic bags and packed full of the meat.

We then put weight on it to compact it further as it sat overnight.

I used my blood orange jam to do this since I really don't eat jam anyhow.

Next day we took out of the cans.

I had told my manicurist (shut up, I do get manicures) that I made this. I thought she was going to cry. I promised to give her one of them. I wrapped hers in Banana leaves.

So I was armed with Kewpie Mayo, Maggi Seasoning sauce, homegrown Cucumbers, Daikon and Carrot Pickles that I made, and cilantro and jalapeno. I was ready to make the sandwich. I thank Viet World Kitchen for teaching me how to make the ultimate Bahn Mi.

Luckily the Brazilian market near us sells the perfect roll. They were still hot when I bought them.

I wish I could describe how good this was. I wanted to cry when I tasted it.

But WAIT, there is MORE! So, I had a dream. The dream was putting the headcheese in a won ton wrapper and frying it up.

We bought the won ton wrappers. Give me a break. I was tired. We used the first headcheese we made and also the Vietnamese headcheese we made this time.

We did the obvious. Wrapped and fried.

We only made a few for demonstration and testing purposes.

Were they good?

Yup.

The second best chicken recipe ever and making weird stuff

2011-08-08T16:05:00.003-04:00

I have so much to tell you and little energy to tell it. So, here is the condensed version. You know I put enough stuff in one post for 3 blog posts but that is because I don't like to string it out. I want to show you what I did this weekend.

First off I have to tell you the recipe I made on Friday night because it was so easy and good. It was the Second Best Chicken Recipe in the world. The FIRST best Chicken Recipe EVER is here

This SECOND best Chicken Recipe ever is easy easy easy too. Just coconut milk, brown sugar, and Red Chili Paste.

Flatten a chicken by cutting the backbone out (or you could use chicken parts)

Rub all over chicken and grill.

Make it. You will like it.

Next off I started making Soy Sauce. Yes, Soy Sauce. Someone happened to say to me "Next thing you know you will be making Soy Sauce" and that was all I needed to hear. I was going to ferment and make soy sauce damnit.

So, I found organic dried soy beans at the local health food store and I brought home 500g and soaked them overnight. Next day I boiled them until they got soft.

Made quite a mess on the stove at which point Dr. Food said "um, do you realize that you paid more for making it than a damn bottle costs at the store? (he didn't say damn but I heard it).

I mumbled as I cleaned up the mess that buying it isn't as good. His reply was "So you think it is going to be THAT much better?" I pretty much think that it will be THAT much better or I will be poisoned by the bacteria that I am growing.

Soy beans are smooshed into a paste and a log is made.

Then discs are cut and laid out.

They are covered with wet paper towl and plastic wrap and left to mold.

Check back often for updates. May take months and months but I will still be here.

Saturday night we were making a dish from Rick Bayless called Tangy Yucatecan Grilled Pork with Roasted Onions and Fresh Garnishes

This recipe was fantastic and pretty easy to make.

I made some salsa to go with it. The ingredients are simple and tasty.

The Weber was used to grill the onions and the meat.

Thin slices of pork.

Served with some tortillas it was a perfect dinner. Dr. Food made some beans that I forgot to eat.

So Sunday came around and I found a recipe in Kate Hill's cookbook A Culinary Journey in Gascony: Recipes and Stories from My French Canal Boat So simple and so good. It will be made again in the Winter.

A simple chicken stuffed and stewed.

Lots of vegetables.

The broth on this dish is amazing and is meant to be served as first course (We saved it for another time)

Oh oh! One more thing. I was watching TV and Mark Bittman came on and showed this cabbage salad. I loved it and it is also really easy to make.

Ok, so I am a bit out of breath from so much info. 2 fantastic 2nd Best Chicken Recipes Ever. 1 Amazing Cabbage Salad Recipe and a tale of soy sauce making. Ok now go cook something.

Grilled Red Curry Chicken
Food and Wine Contributed by Melissa Rubel Jacobson

One 3-pound chicken, wing tips removed
1/4 cup unsweetened coconut milk
2 tablespoons red curry paste
1 teaspoon dark brown sugar
Salt and freshly ground pepper

Light a grill. Using kitchen shears, cut along both sides of the chicken backbone; discard the backbone. Turn the chicken breast side up and press down firmly on the breast bone to crack and flatten it. Using a sharp knife, cut deep slits to the bone 1/2 inch apart along the chicken legs and thighs. Transfer the flattened chicken to a medium baking dish.

In a small bowl, whisk the coconut milk with the curry paste and brown sugar until smooth. Rub the curry mixture all over the chicken, into the slits and under the skin; season with salt and pepper.

Grill the chicken skin side down over moderate heat until the skin is browned and crisp, about 10 minutes. Turn the chicken skin side up, cover and grill over moderate heat until cooked through, about 20 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Carve the chicken and serve.

Print Recipe

Tangy Yucatecan Grilled Pork with Roasted Onions and Fresh Garnishes
Rick Bayless

2 medium white onions, unpeeled
1 1/2 pounds well-trimmed, thin-cut, boneless pork steaks, cut from the shoulder or leg
OR 1 1/2 pounds thin-cut, boneless pork chops
3/4 cup fresh sour orange juice, plus a little more if needed
OR a generous 1/2 cup fresh lime juice, plus a little more if needed
Salt and freshly ground black pepper, for seasoning the meat and vegetables
3 cups thinly sliced cabbage
1/3 cup roughly chopped cilantro, plus a few sprigs for garnish
1 pound (2 medium-large round) ripe tomatoes, cored and sliced 1/4-inch thick
1 large avocado, peeled, pitted and sliced 1/4-inch thick

DIRECTIONS

1. Roast the onions. Light a charcoal fire and let it burn until all the coals are medium- hot and covered with gray ash. Nestle the onions directly in the coals and let them roast until charred on the outside and soft within, about 20 minutes.

2. Prepare the meat and vegetables. While the onions are roasting, pound the meat with a flat mallet to about 1/8-inch thick. Drizzle with 1/4 cup of the sour orange (or 3 tablespoons lime) juice, cover and set aside. Cool the onions until handleable, peel the charred outer layers off, then cut what remains into 1/2-inch squares. Toss with 1/4 cup of the sour orange (or about 3 tablespoons lime) juice and season with salt and pepper. Toss the cabbage with the cilantro and the remaining 1/4 cup of the sour orange (or 3 tablespoons lime) juice; season with salt and pepper. Spread onto a large serving platter about 14-inches or so in diameter. Decorate the perimeter with alternating slices of tomato and avocado, and sprinkle them with salt and pepper.

3. Grill and serve. Stoke your fire with new charcoal and let it get really hot. Sprinkle both sides of the meat generously with salt and pepper. Working with a couple of pieces at a time, grill the pork: let it sear about 2 minutes on one side, then flip it over and sear on the other. (The total cooking time for 1/8-inch pork steaks over a very hot fire will be no more than 3 or 4 minutes.) Lay the meat slightly overlapping down the center of the platter and strew the onions over the meat. Decorate with a few cilantro sprigs and serve without delay, accompanied by salsa and baskets of hot tortillas.

Print Recipe

Cabbage Salad
Mark Bittman

Recipe: Cabbage Salad Time: 10 minutes, plus 1 to 2 hours for salting

Time: 10 minutes, plus 1 to 2 hours for salting

1 small head white cabbage, about 1 pound, cored and shredded

1/2 small head red cabbage, about

1/2 pound, cored and shredded

1 or 2 carrots, peeled, trimmed and shredded

Salt as needed

Extra virgin olive oil to taste

Vinegar or lemon juice to taste

Black pepper to taste

Chopped fresh parsley leaves, optional.

1. In a colander, combine cabbages and carrots. Toss with at least 1 tablespoon salt, enough so that leaves exude moisture within 10 or 15 minutes. If they do not, add a little more salt. Let sit an hour or two, pressing out moisture out with your hands once or twice.

2. Taste, and if mixture is too salty, rinse and dry. Toss with oil, vinegar or lemon juice, and pepper; you may even need a little salt. Serve, garnished with parsley if you like.

Yield: At least 4 servings.

Print Recipe

Preserving Scapes

2011-08-05T09:47:00.003-04:00

This is going to be short and sweet. Wha? Janis is going to be short and sweet?

I might have a scape problem. I never really saw scapes around when I lived in California or maybe I just didn't notice or care. Since I have gotten to New England I have this addiction to them and go nuts in the summer when I see them. Dr. Food says "You buying MORE scapes? You haven't even used the ones you have" I say "Dr. Food, mind your own beeswax" I love having them for the winter when everything is dreary and I don't have enough vitamin D in my body and I mope around feeling glum. I pull my scapes out and they make me feel like a itty bitty part of summer is there. So, I bought about 4lbs of scapes to freeze. Weeks went on and Dr. Food would say "Uh, you need to do something with those scapes". I didn't feel like chopping them up and putting them in the food processor wasn't appealing because I didn't want a paste I wanted hunks.

So I read that you could salt them and be done with it. We will see if it works. If not this is going to be a long grumpy winter.

Goober goes international...or "my first poutine"

2011-08-02T09:21:00.003-04:00

We were all set. Goober had his passport. A little back story first. Goober is really from Norway. My friend Nella won him for me from the good folks at JarlsbergUSA Cheese. He is now a part of our family so he became an American citizen. Hence the passport (I love saying things like "hence" that is why I wrote that sentence).

One of our first stops was in Vermont. We stopped at the Maple Museum. Goober was very excited.

I couldn't get a picture of him AND the sign because he is too small. Goober did beg us to buy him this Maple tap so that we can tap our maple tree and see the sap come out.

He begged to have his picture taken with this sculpture.

Next stop was Burlington Vermont. Little did we know that it was orientation day at the university. Hotels were packed. We ended up in a hotel that Goober hated. Ok, I might have hated it too. It was right off the freeway for gods sake.

Goober stood on the ledge and pretended like he would jump if Dr. Food ever dragged ~~her~~ I mean him to a crappy hotel off of the freeway again.

Goober liked jumping on the bed.

Thank god we got up the next morning and got to move on.

Before long we were on the road again. We stopped more along the way but I didn't get pictures. We stopped at an amazing antique store where the woman was psychic and had a photographic memory (the memory we saw for ourselves, the psychic...um, well who knows).

(picture borrowed from wikipedia)

We stopped in Montreal for lunch at a dive. It was so late already that we didn't really want to eat lunch so we shared a dish of Poutine. It was my first taste of it. First few bites were amazing and then it wasn't. I did love the cheese curds though.

We drove for miles and miles while Goober slept. We finally arrived in Quebec City. We were staying at the hotel Pur Really ultra modern and cool hotel.

Goobs loved the art.

He loved the bed.

He thought the lighting was cool.

He really went wild over the candy they left on his pillow at night.

So the next morning we woke up ready to go visit Isle d'Orleans where there are wineries and artisanal food stuff. I especially wanted to visit the Vinegar making place. We found that poor Goober had a case of the "Travelers Two Step". He was in the bathroom all night and opted to stay back at the hotel while we went out to explore the island.

We went to a Goose and Duck farm which had amazing rillettes and pates. The owner/chef explained to us his passion for an artisanal approach with all things duck and goose. We planned on coming back for dinner for a 12 course tasting menu.

Later that night we did go back. I have to say that dinner was amazing. We got there at 6:30 and there were only 2 other groups that were being served that night. One was a party of 5 and the other was another couple having the tasting menu as we were.

I didn't get pictures on my camera of the meal because I thought that was a bit uncouth in such a small setting. However, Dr. Food did chronicle each course on his cell phone camera (will post another time). I will just say that the chef used no seasonings other than a bit of salt on his food. It was pure poultry and vegetables from his garden. We had a wonderful time, but by 11:00 we were a bit burnt out from sitting there. Yes, we were there for 5 hours. It was only chef and his wife doing everything. Great meal but a one time only sorta thing.

When we got back to the room poor little Goober was awake. He assured us that he felt better.

We did have to stop him from racking up a huge bill off of the mini-bar. He couldn't believe that they left all these goodies in the room for us.

He was getting rambunctious so I knew he was feeling better.

We walked into the old section of Quebec.

While walking I saw this phone pole. It was all leather strips. One of the reason I love walking is because you get to see stuff like this (but don't be fooled, I complained the whole time that we didn't take the car. It was HOT).

We went into Maison Jean-Alfred Moisan. The oldest grocery store in North America. It was beautiful. Here Goober is checking out the spices.

We were ready for lunch and Goober thought that maybe he would find a girlfriend at this restaurant. It was called "Hobbit" and it was really good. Poor Goober has been trying to find a girlfriend for a long time to no avail. If you think of someone to set him up with his number is 000-124-5678.

He was ok hanging with Dr. Food though. The food was really great at this restaurant. Goobers stomach was still a bit "off" so he stuck with the bread.

After lunch we watched a street show that was really funny. These two were hysterical. Goober laughed and laughed.

Goober found this stuffed animal in a shop and begged for me to buy it but I didn't give in.

Lots of pretty things but in this neighborhood things were touristy and expensive. I liked the neighborhood we were staying much better.

Of course Goober got a kick out of these.

Here is Goober in a fountain in front of Chateau Frontenac. We walked around a bit more than headed back to the hotel. No more pictures from that point. So, that was it. The time went too fast. The next morning we blasted back home without stopping much. Goober was exhausted and so was I. I was happy to find that I had cucumbers that had grown while I was gone.

Goober was excited to try out the new Vinegar urn to make our own vinegar that we bought.

He was also very happy to be back in his spot in our kitchen

Poutine
By Rebecca Franklin, About.com Guide

Ingredients:

4 large potatoes, peeled
1 teaspoon salt
Oil for frying
1 cup cheese curds
1 1/3 cups beef gravy, heated
Preparation:

Cut the potatoes lengthwise into thin strips, about 1/3-inch in width. Soak the potatoes in ice-cold water for 1 hour, drain, and pat completely dry. Heat the oil in a deep fryer or deep skillet to 325F and fry the potatoes, in batches, for 3 minutes, until they turn dark white-yellow, but not brown. Drain the fries on fresh paper towels and allow them to rest for a few minutes.

Bring the oil back to 325F and fry the potatoes again, in batches, for 4 to 5 minutes, until they turn crisp and medium golden brown. Drain the fries on fresh paper towels, salt them, and divide them onto 4 serving plates or bowls.

Add 1/4 cup of the cheese curds and 1/3 cup of the hot beef gravy on each serving of fries. Serve hot.

This poutine recipe makes 4 servings.

A recipe from the archives and stuff that you probably don't care about

2011-07-26T08:59:00.002-04:00

This is my old kitchen in California. You probably can see that we had been entertaining. We don't use that many dishes by ourselves. I miss this kitchen even though it isn't half as good as the kitchen I have now. I loved this kitchen because it was the epicenter for our whole living space.

I could stand at the stove and see this.

I miss my small (way smaller than now) vegetable garden where the vegetables really grew and didn't wither and die because it was either torrential rain in the summer or sweltering hot.

I miss cooking for my family (Hi Annie, I miss you)

I miss thinking it was cool when it hailed. I had never seen 5 feet of snow and I wasn't missing anything there.

I miss my old backyard.

I miss my old backyard.

I miss my chair in the corner.

I just miss the house all together. Although it was not a very comfortable house at all. It was 1300 sq feet AND it didn't have ONE closet.

I miss my family (Hi Ev)

I miss Lily. She was our first Saint Bernard. She died on the way out to our new home (which isn't new anymore).

I miss my old Yarn Shop. Uh, wait...no I don't.

I really miss Lily.

I miss my carniverous plants. Ok, maybe I should stop here. It may be going a little overboard.

One more one more...

I miss my miniature cow.

So this is what we had for dinner last night. I can't talk about the Headcheese and going to go get pig heads. Ok, I can tell you that we went and got a pig head this last weekend, but that is all I can tell you.

We have been eating healthy salmon and beans and chard. Whoo Hoo!

Will make my mother happy but makes for some pretty boring blogging.

There may have been a "Steak sighting" this weekend as well.

So it is time for "From Out of the Archives". I pulled out a recipe from my collection from the 80's. I think I am going to give it a try tonight because I don't even remember it.

Chickpea-Lemon Chicken Stew

1 whole chicken
3tbsp veg oil
1 onion, finely chopped
4 cloves garlic, minced
2 tsp turmeric
1/2 tsp eah salt and pepper
1-2 qts chicken stock
1- 15oz cn chickpeas
Juice of 2 lemons

Truss chicken. In dutch oven heat oil to med-high. Add onion and garlic and saute until translucent. Add 1 tsp turmeric, salt and pepper. Cook 1 more minute. Rub chicken w/remaining turmeric. Add chicken to the pot and sear on all sides until golden yellow. Add enough stock to cover chicken. Add chickpeas and lemon juice. Bring to a boil and then reduce heat and simmer 1.5 hours.

NOTE: I don't know where I got this because it is in my writing. I am pretty sure I have never tried it. I am going to use 2 cans of chickpeas because 1 can seems like it will get lost. Wish me luck. I will let you know.

I miss my family.

A little bit of this and that and a Goat Cheese surprise

2011-07-21T09:29:00.003-04:00

Most Fridays after work I go visit two farms that I buy my vegetables and meat from. One is Spring Dell Farm which sells about anything you could want. The other Spring Brook Farm also has vegetables and meat but the store is filled with antiques and adorable stuff which usually distracts me way too much. I like the diary items at Spring Brook. I also belong to this farm. Next year I am going with Spring Dell. Anyhow, on this Friday I got some just picked vegetables and I couldn't resist baby onions for the grill. I also scored a Tri-Tip which isn't easy to find in these parts. They know I am from California when I ask for it.

This was our dinner on Saturday night. Nothing fancy on the Tri-Tip. Just the Santa Maria type stuff.

Ms. Dog was not getting her hopes up that we would share.

The next morning we were on a BBQ mission. We were smoking a turkey breast for lunches, a pork butt for pulled pork for Matt, Margie, and Sam; and bacon. We were all out of bacon. This bacon had been soaked in Jim Beam for 3 days and then cured. It was ready for the smoker.

I started some homemade hamburger buns for the pulled pork.

I started making an appetizer because it needed to sit in the refrig. I chose this one because it is a favorite and also because I figured it was good for the Goaterie Month that I have been taking part in. This is a recipe that a friend posted on rec.food.cooking (which for you youngins was a newsgroup on Usenet. This was before the Internets). Susan Hattie Steinsapir wrote this recipe. Susan could always make me laugh with her sharp tongue and her sense of humor. Susan passed away in 1996. It was a great loss to the universe. This always goes over big at parties and I can't tell you how many times I have made it.

There is nothing tricky about it. I even used store bought pesto this time around (I shouldn't have because I didn't end up liking it but oh well)

Hattie's Goat Cheese Torta with Pesto and Sun-dried Tomatoes is my secret weapon for when I don't know what else to do.

Meantime hamburger buns were done.

Bacon came out of the smoker and smelled amazing.

Torta was served after we swam for a few hours.

We waited and waited for the pork to be done for our pulled pork sandwiches. It took longer than expected. It also did not come out as "fall apart" as I would have liked. It still tasted great though (I love you Dr. Food and you did a good job. You can't help it if the meat doesn't fall apart. You did everything right. I am not dissing your pork. Oops, that doesn't sound good.)

Finally it was done! Matts expressive hands in the shot once again (look at the finesse. Only professional hand modelers can do this so do not try it in your own home)

Ok, so once again I didn't get shots of the finished pulled pork sandwich. Oh well. I don't get paid for this you know.

She never judges me...

Hattie's Goat Cheese Torta with Pesto and Sun-dried Tomatoes
Susan Hattie Steinsapir

6 oz goat cheese
4 oz cream cheese
Garlic, peeled, smushed, and chopped (I usually put in lots and more, at least 8 cloves. It's up to you.)
1/2 cup pesto (at least)
1/2 cup chopped up fine oil-packed sun-dried tomatoes, including 1 - 2 tsp of the marinade
Decorate with fresh herbs, such as branches of thyme, oregano, rosemary, parsley, and sliced baguettes.
Mix goat cheese and cream cheese, add the garlic. Check the taste. Add salt and black pepper if you want.

Line a small glass bowl (about 2 - 3 cups) with plastic wrap. Put about 1/3 of the goat cheese mix into the bowl. Top this with the pesto. Put another 1/3 of the goat cheese mix on top of this. Put the sundried tomatoes on this. Top with the rest of the cheese. Put plastic wrap over the top of this. Refrigerate for at least 2 hours, and up to four days.

To serve, invert bowl on a serving dish. Carefully remove the plastic wrap. Serve with baguettes.

A Geoduck walks into a bar...

2011-07-18T09:47:00.005-04:00

I have to say that sometimes even *I* think I have gone off the deep end. So when the Nudie Foodies site mentioned winning a Geoduck I raised my hand. What was I thinking? I was thinking that it would be fun to have a Geoduck delivered to me in the mail. I was thinking that maybe they tasted good. I was thinking that it would be a hysterical picture of me holding this really obscene looking mollusk. Maybe I wasn't thinking at all.

So imagine my surprise when Salty Seattle wrote me to tell me that *I* had won. I have to say that I was in shock. I didn't really expect to win it. So, now to break the news to Dr. Food.

Me: "Honey, I won a Geoduck and I sorta have to pose with it for a picture and cook something with it"

Dr Food: Oh, I could tell you had something to tell me. THAT was it?

Me: Yep. I am sorry.

So, the Geoduck arrived. My heart started beating faster, my palms got sweaty, I tweeted to my seafood peeps about my new acquisition. I searched the internet for recipes. I thought of poses that wouldn't make my family disown me if they ever saw the picture of me with the Geoduck. I thought of pictures that would not get me fired from my job. I started to worry. I am old. I really shouldn't be doing this. Then something came to mind. Something that I always think of when I think "I shouldn't do that"... why not? Why not have fun? Why not keep an open mind and trying something new?

Ok, so the geoduck arrived and I ripped open the box. Inside was a well wraped geoduck. I unwrapped and this is what I found.

It didn't take long to think that maybe I was out of my league. Self doubt started taking over and I had to talk myself down:

Inside Me: You are a complete idiot. What made you do this? Are you so needy that you have to resort to Geoducks for attention?

Outside Me: Shut up shut up shut up {fingers in ears}

Inside Me: You idiot, you can still hear me because I am the inside of your brain. What made you do this?

Outside Me: I dunno, I am an idiot.

So, this in no way is my fault that this Mollusk looks like this. Hell, I have handled many disgusting things up until now and haven't been embarrassed to share. This one was a bit rough.

So the moment of truth came when I decided to start cutting Mr Geo up for dinner. First words out of my mouth to Dr Food were "Honey, can you make me a Manhattan?"

(some images my appear smaller than in real life)

I started to follow the instructions that I found on the Internet. My pal on Twitter (Thanks Jon) tried to talk me through it. Also I want to stop here and thank my new BFF Marx Foods for giving me my new friend "Geo". Justin you are the best! You really are. Last but not least I love you Linda. You always make me laugh. You are the Saltiest. I mean that in a loving way.

So the instructions were to cut away shell on either side of the um..."Siphon thingy" This was easy to do.

Ooops blurry there. Taking pictures was the least of my problems or maybe it was the "liquid courage" that made for a blurry snapshot.

I loved how this looked. I kept saying to Dr. Food "Is it edible"? He kept saying "Don't know". I kept saying "You think we should eat it"? He kept saying "I don't know". I finally stuck me finger in it and when green bile came out I took that as my answer.

So here we had the meat. BUT WAIT! There is more...

We dunked in hot water for 10 seconds and then ice water so that the um...cover thingy, skin? came off.

This is what we had to work with.

To my complete surprise this piece of seafood amazed me. It had the sweetest most clean ocean smell that I have ever smelled in seafood. Floods of emotion from memories flashing through my head. Made me practically tear up. I am being completely serious here. You see, the beach was a huge part of my life. So was fishing with my family and well, lots of things. Ok, didn't mean to get emotional and all serious. Afterall we are talking about seafood that looks like a penis.

This is what it came down to. I was off and running and ready to cook. At this point I was excited to be eating this. I was told that the siphon could be eaten as sashimi (known as mirugai in sushi bars). I would have had no problem with that but Dr. Food and I decided that it might be best to try this in a sushi bar).

So out into the garden for a little thyme.

Just call me "Edward Potato Hands" I grate potatoes at lightening speed.

Mixed with green onions and some horseradish, dijon mustard, sour cream.

Brown it up and there you have it. Geoduck Hash. It was amazing. It makes me crave another Geoduck. Maybe if I do something else obnoxious and crazy someone will give me another one. It is my new favorite food.

The recipe that I decided to make wasn't something that I created. I didn't want to mess around with an ingredient that was so "special" and that I didn't know what it taste like. I kept it simple for my first experience.

and finally...

To Annie: I am sorry that I sent you that picture of me with the Geoduck. Mommy didn't mean to scar you for life. I didn't post it.

Geoduck Hash
GeoduckRecipes.com

1 cup sour cream
1/4 cup Dijon mustard
1/2 tsp horseradish
1/2 tsp each salt and freshly ground black pepper
1/2 tsp grated lemon zest
1 1/2 tbsp chopped fresh thyme, or 1 t. dried thyme
1 1/2 cups coarsely ground geoduck meat
1 cup sliced green onions, including some of the green
1/2 cup mixed chopped bell peppers
3 cups peeled, coarsely grated russet potatoes
3-4 tbsp olive oil
Slivered green onion, minced cilantro and lemon wedges, for garnish

Directions
1. In a large bowl, combine sour cream, mustard, horseradish, salt and pepper, lemon zest and thyme; mix until evenly combined.
2. Add clams, green onions, bell pepper and potatoes. Stir mixture until all ingredients are lightly coated with the sour cream mixture.
3. Add the olive oil to a heated, large nonstick skillet. Add the hash to the pan, cover and cook over med. heat for 7-10 min, or until hash begins to brown on the bottom.
4. Turn it over. Cook, uncovered, on the second side until browned on the bottom, 5-7 min.
5. Turn hash out onto serving platter, garnish with minced cilantro and slivers of onion and put lemon wedges around edge.
Ashley's Recommendations: You can make smaller individual hash cakes also, which are easier to flip and serve.

Printable Version

Secret Recipe Club - Chicken Sausage Pasta Bake

2011-07-18T07:00:00.001-04:00

This month for the Secret Recipe Club, I was given Barbara Bakes site to stalk. As I have probably whined to you before about the fact that I am not a sweets person, I opted for one of Barbara's savory dishes. I picked the Chicken Sausage Bake.

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I have to say that I switched up the recipe quite a bit for the sauce, but you can see the original recipe over on Barbara' site.

I added wine to the sauce and Italian seasonings. I also added quite a bit of garlic and perhaps a bit of anchovy paste for a hit of umami.

I also used whole wheat pasta because I really am trying to keep white out of the diet.

I must say that this was pure comfort food. I loved it. So did Dr. Food.

I just had to throw in my new Gnome "Goober" into this post. Nella won him for me from the JarlsbergUSA folks. I love him and you can bet you will be seeing him here often.

Chicken Sausage Pasta Bake
Adapted from Barbara Bakes Recipe

2 teaspoons extra virgin olive oil
1 large onion, diced
3 cloves garlic, minced
1 lb chicken sausage, sliced
1 teaspoon salt
3 15 oz can Muir Glen Fire Roasted Tomatoes
3 t. Italian herbs
1 t. red pepper flakes
1 lb dry wheat penne pasta
3/4C Dry Red Wine
1 tsp sugar
1C. Mozzarella Cheese, shredded
1C. Cheddar Cheese, shredded

1. Preheat oven to 350 degrees F. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic and cook for 1 minute. Add chicken sausage and salt; cook until cooked through.

2. Add to Tomatoes, red pepper flakes, sugar, Red Wine, and Italian herbs. Reduce heat to low and simmer for about 1 hour (adding more wine or water as needed if getting too thick).

3. Cook rigatoni according to packaging directions. Drain and transfer to sauce. Transfer to a 9×13 inch baking dish and sprinkle with shredded cheese. Bake for 20-25 minutes or until cheese is melted.

IF YOU HAVE a WordPress hosted blog (meaning you don't pay for hosting yourself) then you will probably need this code instead:

Brats and Bungs and Mortadella Charcutepalooza!

2011-07-14T09:18:00.008-04:00

I am in it for the long haul. This is Charcutepalooza July Challenge It is all about emulsification. This means blending meat into hotdog like texture. I smugly thought it would be a cinch but I was wrong. Dr Food and I decided to make the brats the day before a BBQ we were having with friends. Between grinding and being nervous that everything was being kept cold enough and stuffing and cleaning, I was tired. Sunday came and I could imagine my butt parked by the pool having my pool boy (ok, so I don't have a pool boy but Dr. Food is pretty good about getting up) serve me frosty adult beverages.

The grinding. I thought about using the same ONE grinding picture we took for all the challenges and meantime be sitting by that POOL, but nooooo. I had to be honest.

Pretttty brats.

They look like they are happy.

They filled the bill for our BBQ and I loved the taste of them. But that is not all! I decided to put them in a dish that I found on the Intertubes. It was completely up my alley. It is called Hadrian Style Strata. It was beyond good.

Some good rye bread.

Some good Sauerkraut. I could lie and say I made this, but I didn't make it myself this time.

Of course the star of the show, Mr. Brat.

I have to stop here to say that the Brats were suppose to be sliced thinly. I never could do this with my sausages. It oozes out and so I just end up crumbling it in the dish. That makes me think that stuffing was a waste of time but I won't say that outloud because I want to be a good Charcutepaloozer. Oh wait, I did say it out loud.

A strata is layers of yum with an egg mixture thown on top and all the layers submerged. Best part is it is made the night before and refrigerated.

Here it is ready to be put away for the night. Onto the Mortadella!

Hehe... and let me just say that I did not take MORE pictures of grinding, emuslifying and stuffing. First off it was a two person effort with no hands free for a camera. Second off you can see by Dr. Foods shirt that it was a bit intentse to begin with (look at the schmootz on his shirt)

As any proud mama I was thrilled when the process was all done.

Here is Mort in his water bath.

What did we have for dinner after that whole mess and dishes and a day of meat?

You got it! We had the Brat Strata that was patiently waiting in the refridge.

I really have to get some lighting in this house. The shadow effect only goes so far.

Ok, so there ya have it! Oh wait. I need to finish up the Mortadella fiasco.

We got out the slicer and began to slice. I popped a piece into my mouth and I was transformed from a meat loving woman into a gagging person. EWWWWWW. Not my favorite.

Dr Food said "It taste like Baloney". Good for Baloney I still hate it. I have 6lbs of this stuff and I started having an anxiety attack. What am I going to do? Well, called our neighbor Jeff to come over "Hey Jeff, you like baloney?" He did and he is the proud owner of about a pound of Mortadella. Dr. Food took some to work for the folks he works with. "Honey, you did take it work didn't you?"

I even tried frying. Nope, I still feel like a 1 year old trying broccoli for the first time. Spit.

Anyone want some Mortadella?

Wait! There is more. Since I am no damn quitter I decided to make this Mortadella and Cheese Studded Bread. What the heck did I have to lose other than all that perfectly good cheese.

I still can't get over what a thing of beauty the Prosciutto is. That also went into the bread. So did Emmental cheese and Fontina.

The dough is split and put into two pans.

They rise in a 1 quart plastic bag.

When they come out they look like this.

I have two of them. I haven't tasted it yet because I am waiting for Dr. Food to come home. I will let you know if it is good. I will let you know if I am a Mortadella convert. On the other hand I will let you know who I give it all away to.

Hadrian Style Strata
adapted from Bratwurstsausagerecipes.com

4 slices rye or white bread
1/2 c. well drained sauerkraut, snipped
1/2 tsp. caraway seed
1/2 lb. cooked Polish sausage or bratwurst, thinly sliced
1/4 c. sliced green onion
4 oz. thinly sliced Mozzarella cheese
4 beaten eggs
2 c. milk
1 tbsp. all-purpose flour

Diagonally halve bread slices to make 8 triangles. Arrange half of bread triangles in an 8"x8"x2" baking dish.
In a small mixing bowl stir together sauerkraut and caraway seeds and set aside.

Cook bratwurst sausage and onion for 3 to 4 minutes. Drain. Spoon sauerkraut mixture over bread, top with sausage mixture and cheese slices. Arrange remaining bread on top of cheese. Beat together the eggs, milk and flour; pour over strata. Cover and chill in refrigerator for 3 to 24 hours.
Bake, uncovered in a 325 degree oven for 1 hour. It is done when knife inserted in center comes out clean. Cool for 10 minutes before serving.

Cheese-and-Mortadella-Studded Bread
Gourmet | September 2006
Ronnie Venturoli, Bologna

Read More http://www.epicurious.com/recipes/food/views/Cheese-and-Mortadella-Studded-Bread-235789#ixzz1S7DrAZ1H

7 tablespoons unsalted butter, cut into pieces and softened slightly, plus additional for greasing pans
1 cup warm water (105-115°F)
1 (1/4-oz) package active dry yeast (2 1/4 teaspoons)
1/2 teaspoon sugar
4 cups all-purpose flour
2 oz finely grated Parmigiano-Reggiano (1 cup)
1 teaspoon salt
3 large eggs
3 1/2 ounce Emmental cheese, cut into 1/4-inch dice (2/3 cup)
3 1/2 ounce Italian Fontina, cut into 1/4-inch dice (2/3 cup)
3 1/2 ounce sliced imported mortadella (preferably from Bologna), cut into 1/4-inch pieces (3/4 cup)
3 1/2 ounce sliced prosciutto cotto or baked ham, cut into 1/4-inch pieces (3/4 cup)

2 (8-inch) round cake pans (about 2 inches deep) or 1 (12-inch) round cake pan

Butter cake pans, then line bottoms with a round of parchment or wax paper, and butter paper.

Stir together water, yeast, and sugar in a small bowl and let stand until foamy, about 5 minutes. (If mixture doesn't foam, start over with new yeast.)

Blend flour, parmesan, softened butter, salt, eggs, and yeast mixture in a food processor until combined well.
Transfer mixture to a large bowl and stir in remaining ingredients with a wooden spoon until evenly distributed. Divide dough between pans, spreading evenly, then enclose each pan in a large (1-gallon) heavy-duty sealable plastic bag and seal bags. Let stand at warm room temperature until dough has risen to about 1/2 inch from rim, about 1 1/2 hours.

Put oven rack in middle position and preheat oven to 350°F.

Remove pans from bags, then bake bread until tops are golden and bread begins to pull away from side of pans, 30 to 45 minutes.

Transfer tortas in pans to racks to cool to warm, 1 to 2 hours. Run a thin knife around edge of each pan and invert rack over pan, then invert bread onto rack. Remove paper and use same method to invert bread onto a platter. Cut into wedges.

Goat, Ethiopian Food and my Jarlsberg Gnome...Goober

2011-07-12T09:49:00.003-04:00

You know that I joined the Goaterie group this month so it has been lots of goat. Since Dr Food and I cook Ethiopian food every so often I decided that this was a perfect chance to use goat in a dish. The dish we were making here is called Alicha.

I started off by feeding my Injera starter (that will be a whole other post since I have been asked how I make it).

I then made some Niter Kibbeh which is Ethiopian spiced butter. I usually have some in the refridge but I was all out.

I got this lamb at Springdell Farms and it was amazing. The farms that are available to me are something that I never take for granted. I grew up in a big city and have always lived in urban areas. The fact that the people here think that Marlborough is a big city is just not right. So, I love the fact that I don't live in a big city and that there are farms around.

The spices from Ethiopian food are intoxicating. I love how it all smells. Toasting spices is the same as when you cook Indian food. As a matter of fact cooking Ethiopian food is much like cooking Indian food.

"Clean up on Aisle 5" I can always count on my trusty clean up dog. I love my dog. She is the most patient girl in the world. She will sit for hours watching us cook hoping that the "magic food genie" will make food magically appear on the floor. I didn't say she was smart. I said she is sweet.

One of the other dishes we made was a potato and cabbage dish called Aleecha.

We also made a Brown lentil dish but when the lentils didn't cook we put them in the pressure cooker. They still were taking too long so we threw beans (I think Garbanzo's) into the dish instead. I didn't like this dish.

So, let me stop here to tell you something that has nothing to do with this post. Shut up, I DON'T always do this. I stay on course and don't veer. I do too! Ok, so this is the Jarlsberg Gnome that Nella won for me. I introduced you before. His name is "Mr Rogers aka Goober". He now has a friend. "Moose Monkey". They help me cook and I think it annoys Dr. Food that I have them sitting on the counter. I think he thinks I am weird. No, I am not.

Back to food...

Here is a sneak peek at the injera. This was a really good dinner. Wish you would have been here.

Ethiopian Cabbage - Aleecha
Allrecipes.com

Ingredients

1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Alicha
ethiopianrecipes.net

Ingredients
1 cup onion, sliced
2 tablespoons corn oil
2 lbs beef or lamb or goat meat, with bone, cut in 3 inch pieces
2 garlic clove, sliced
1 teaspoon salt, to taste
1 fresh hot green chili pepper, sliced
1/4 teaspoon gingerroot, crushed fresh
1/4 teaspoon mustard seeds, crushed
1/4 teaspoon caraway seed, crushed
1/4 teaspoon turmeric, ground
1 1/2 cups water

Directions
In dry pan over medium heat, stir fry onions for 2 minutes
Add the oil and stir fry 1 minute longer. Add the meat and brown 5 mins, stirring frequently. Add all of the spices and seasonings at one time and stir well.
Add the water and bring to a boil. Cover the pan and cook over moderate heat for about 45 mins, or until the meat is tender.
Should the curry dry out too quickly, add another 1/2c water.
At the end of the 45 mins, there should be very little sauce.

1/2 cup olive oil
4 carrots, thinly sliced
1 onion, thinly sliced
1 teaspoon sea salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/2 head cabbage, shredded
5 potatoes, peeled and cut into 1-inch cubes
Directions

Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Goat and pork are like hand and glove...

2011-07-08T15:48:00.004-04:00

See that? It is Goat meat and Pork meat. I am joining the Goaterie bandwagon and cooking with goat. What? You never tasted goat? You are missing out. Goat is good. It is lean. It is...it is....Goat!

My brain was working overtime trying to think of something to do with the goat meat I bought at a local farm. I thought about all kinds of things but the first thing I wanted to try was a Goat Rillette.

I know this is a little unconventional for a Rillette but I was going to make it anyhow. I decided to blend Indian spices for the flavoring and for the fat I used Ghee. Goat and Indian food go together. So, I started off by melting ghee and toasting the spices.

I sauteed some onions in the spices and ghee.

I then (with the help of my little Gnome "Goober") pureed all of it up to add to the meat.

Then (ugh, forgot a picture of this part because it took like 4 hours and I might have been on Twitter tweeting about stuff and forgot to take a picture of the cooking process) cooking cooking cooking.

After it was cooked and falling off the bones (the pork fell faster than the goat) I picked out the bones and stuff that didn't belong there (I put the cinnamon and cloves and whole cardamom in a little tea bag it didn't work so well, hence the picking out the "other stuff".

I then whirred it up in the Cusinart.

and there you have it. Goatie goodness in a jar. It is amazing and I even wowed myself (pat on back).

Oh, and look! My cactus bloomed. I thought it was dead after the nasty snow and I didn't think it would grow because I am not in California anymore, but it did! Just like the man who sold it to me said it would.

#Goaterie Goat Rillette

4 to 5 tbsp ghee (purified butter)
2 lbs goat stew meat (mine still had bones in it)
1 lb pork belly or scraps with fat, cut in 1 1/2 inch cubes
1 tbsp cumin seeds
1 large onions, chopped
3 large cloves garlic, chopped (about 1 oz)
1 tbsp finely chopped or lightly crushed ginger
2 tbsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp ground cayenne pepper
2 tbsp salt
1 cup water
1/4 cup lard

make sachet with:
10 cloves
1 cinnamon stick, 2 inches long
2 Black cardamom pods
3 Green cardamom pods

Melt Ghee on medium heat in a large, heavy stockpot. Add cumin seeds and sauté until they sizzle, about 45 seconds. Add onions and sauté until golden brown, about 8 to 10 minutes. Add garlic and sauté 2 to 3 minutes, or until golden brown. Stir in ginger. After 1 minute, add ground cumin, coriander, turmeric, cloves, cinnamon, cayenne, and salt. Cook on medium heat, stirring regularly, for 5 to 10 minutes or until ghee (or oil) separates from the spices. Add another tablespoon of ghee or oil if spices are sticking to the bottom of the pot. Let cool down and puree all together in cuisinart. Put aside.

Melt Ghee on medium heat in the same pot. Add pork and goat meat to pot. Mix in the pureed spices and onion. Bring to a simmer. Add sachet, salt and water. Let cook until meat is falling off the bone (about 3 - 4 hours). Add liquid (water, wine, whatever as needed so that the meat doesn't completely dry out but not too much). When done let cool enough so that you can handle. Remove sachet and any bones. Put meat into Cusinart and pulse until the meat is a course texture. Remove meat into sterilized jars. Let cool overnight. Keeps about 2 weeks. Longer if you add lard to the chilled jars to seal.

Printable Version

Gone Camping

2011-06-30T07:58:00.002-04:00

Have a wonderful 4th of July Weekend!