dcarch – I think that I could taste that crispy pork skin you showed back on 3/2. Out in the country in the south you can sometimes still find a little café that serves fried hog jowl. Like bacon on steroids, it is pure fried pork. If it is deep fried, you get that crackly, hard to bite intensity that I remember from the pork of my childhood. My English stepdad and I would fight over the crispy cracklins. THAT is what your pork skin reminded me of.
Robirdstx – beans and cornbread!!! I have a bag of great northerns and a hambone. I think I know what I’ll be making next week!
Franci – everything that I said above to dcarch about his pork skin goes for your delectable belly skin!
Shelby – pheasant livers sound so good! Never had anything but chicken, goose, duck and rabbit.
Ann – beautiful gougères! I’ve only made individual ones. I’ll have to try the ring for company sometime – it looks really impressive.
mm – I admit that I am so jealous of your beautiful, perfect pommes soufflés! We had them in NOLA and I was determined to reproduce them. I read everything that I could find on preparing them and completely failed. Not ONE puffed up! We ended up having homemade potato chips that night!
The last time I posted a dinner was March 1st. Apparently, I haven’t cooked a meal in 2 weeks. That can’t be right, can it? I guess it depends on what one means by “cooking”. We’ve certainly eaten. Our clothes aren’t falling off our bodies. The refrigerator is disconcertingly full of Styrofoam clamshells. And there are lots of soup cans in the recycling bin. I’ve even thawed and heated up (homemade) spaghetti sauce and chili. But today I actually cooked – sautéed and simmered. Tasted and added salt and pepper and oregano. Chopped vegetables and sliced meat into chunks. And it was very good. Good to taste and good to DO. I don’t have my ‘mojo’ back yet, but I think it’s coming.
Dinner tonight started with…wait for it - Salad :
Lamb & Lentil stew:
I haven’t made this for years. But I found some beautiful leg of lamb steaks on sale at Kroger. They were about 1-inch thick with just one little curl of bone in the center (like a ham steak) and were perfect for cutting up into stew meat. As good as I remembered! Served with crusty rolls and a meltingly soft brie:
Nice to be doing some cooking again – even if my vegetable chopping hand is a bit sore tonight .