![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Iron Chef Freezer Edition
Jan. 24th, 2015 10:37 amBytchearse 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.
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.
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.
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.
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.
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.
