sarahbyrdd: (Cooking)
Bytchearse cautioned me about cooking too much because the freezer was full.  Hah!  If I cook things already in the freezer, I'm sure it doesn't count.

Excavated from the freezer:

Stew beef
italian cheese mix
duck breast
couscous salad

First, I made this winter blah busting salad: http://www.nigella.com/recipes/view/gingery-hot-duck-salad-196

The recipe never mentions the scallions that are shown.  Use scallions, add cilantro, it'll be much better for it.  I also dust the duck with 5 spice before putting it in the pan.  Just a dab will do ya.  This time around I also put orange bell pepper in for color, used a habanero (seeded) for the heat, and added avacado, because why not.

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For Sunday I made another tart/pizza thing. This time the filling is around a cup of 'cheese mix' we had in the freezer, 2 eggs, cream, minced parsley, thyme and celery leaves, carmelized onions, bacon, and a pinch of nutmeg.   Going for something like an alsatian tart.  It smells good.

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The stew beef is slow cooking in a dutch oven becoming beef daube provencal, following this, sorta.
http://www.marthastewart.com/314857/daube-de-boeuf-provencal and http://juliachildsrecipes.com/soup/julia-childs-daube-de-boeuf-provencal/  Sorta.

I was lazy and didn't marinate the ingredients.  I used bacon like the Blessed Julia.  Browned the beef removed it from the pan.  Added the  garlic and the tomato paste.  Deglazed the pan with wine.  Added the vegetables, the beef back in, olives and stock plus aromatics and shoved it in the oven and forgot about it for a while.  That's going to get served over the couscous from the freezer.
sarahbyrdd: (Cornucopia)
Made The Blessed Julia's coq au vin today.   It's insane.  So rich and satisfying (thank you fats!), I can see how it'd stretch one bird to 6 or 8 people.  This time I can understand why you'd want to blanch the bacon.  I seasoned the chicken with a tiny bit of salt, and with the bacon it's right on the edge of acceptable levels for me.  Still damn tasty.  I omitted the pearl onions and added more shallot to the mushrooms.  Didn't hurt the flavor one bit.  We'll have a bunch left for dinners this week.  I bought shallots, mushrooms and cheap red wine, everything else we had on hand, including the tomato paste that I put up this summer.

At the farmer's market I got some good cream to culture and turn into cultured butter as per the article in the Times this past week.  Butter and butter cookies happen tomorrow.  I haven't tried making butter since primary school.  It should be fun.

http://www.nytimes.com/recipes/1015208/homemade-cultured-butter.html
http://www.nytimes.com/recipes/1015209/cultured-butter-cookies.html

Other market loot were some beautiful purple carrots, turnips, radishes, and some pattypan squash.  I'm thinking those could all be roasted to go along with tomorrow's plan of roast beef.  Steam the greens.  And a last few heirloom tomatoes for slicing.  
sarahbyrdd: (Canning)
Part of tonight's supper will be vichyssoise with garlic scape pistou.  The leeks and garlic scapes are from our CSA, the basil from my window, and the chicken stock is from the batch that I made a few months ago with scrap carcasses and winter CSA veggies and pressure canned.

For the vichyssoise, leeks and potato in a 2:3 ratio, plus chicken stock and butter, thyme, pinch of nutmeg, salt, pepper, cream (or yogurt, or milk).  Slice the leeks thinly, and chop potato.  In a saucepan, sweat the leeks in a good amount of butter, add potato, thyme, and enough chicken stock to cover vegetables by about 1/2 inch.  Simmer until potatoes are tender.  Let cool, add nutmeg, then blitz with wand mixer until smooth, add more stock if needed to thin to soup consistency, adjust seasoning as needed. Chill. Spoon into bowl and drizzle with a tablespoon or so of cream and as much pistou as you'd like.

For the pistou (a mashup of The Julia and a recipe from the internet):  1 c. chopped garlic scapes, 5 basil leaves, 1/4 c. grated parmesan, 2 Tbls. lemon juice, 1/2 c. olive oil, 1/4 tsp. grains of paradise.  Combine all ingredients in a bowl and blitz with wand mixer (or use food processor) until smooth as you like.  Taste and adjust seasonings if needed.  I added a tiny blob of honey to take the edge off a bitter note I was getting.

Clever lady that I am, I did the part that involved heat this morning before the kitchen got too beastly.  We'll see how Bytchearse likes it when he cools off enough to have supper.  
sarahbyrdd: (Wedding)
I now understand. 3 hours, 4 pots, and 1.5 sticks of butter later, the Coq au Vin is better than I've had in restaurants. Simple steamed green beans and parsley potatoes on the side.

Fussy? Yes. The trade off is succulent chicken, beautifully browned mushrooms, carmelized onions, and a lush sauce to nap them in.

I think I'm drunk on butter.

Is there such thing as a Julia Child action figure? I think I need to make a shrine.

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sarahbyrdd

October 2016

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