janeer
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Posts posted by janeer
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Thank you for a truly fascinating--and for a carnivore like me, satisfying--blog. Everything from the breakdown of the deer to the jerky to machinery I've never seen before (that pasta maker!!) was amazing.
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Over the holidays I stumbled across some really beautiful salt cod at a local Italian market.
For those of you unacquainted with this humble product, here’s a 2+ lb, skinless and boneless fillet:
Here’s a portion served with a few garlic-rubbed croutons, a salad, and some wine. Don't let its unassuming appearance deceive you--it's briny, earthy, slightly sweet from the cream, a hint of ]garlic--my idea of comfort food par excellence.
Do you know where that cod is from? It doesn't look like anything I've seen in either Italian or Portuguese markets, and the Portuguese are the cod fish kings. I buy Norwegian salt cod, supposedly the best (and fabulously expensive).
The brandade looks fabulous. Love it. Codfish cakes are very good.
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That is a pretty good looking roll. I make my own with an excellent recipe given to me by a friend (which calls for margarine, the only thing I use it for). But this reminded me that back in the '60s or '70s I used to make a cheesecake-filled bread ring with that roll mix that was pretty darn good--haven't bought it since. I just looked and I still have the recipe if you want it.
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Pumpkin tempura is my favorite...and I'll second the "pumpkin stuffed with everything good" from Around My French Table. I think the recipe is on epicurious if you search for it.
I make something similar--pumpkin fritters. Baked stuffed pumpkin was a cheap meal we used to make when I was in college in the '60s. We stuffed it with a kind of shepherd's pie mixture--seasoned ground beef and mashed potatoes. Pumpkin ravioli are superb with browned butter and sage. Pumpkin soup, of course. Pumpkin fries?
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Now, there are numerous parts such as the neck and the leg beneath the knee that we deem as too tough to do anything with except for hamburger.
I like the shoulder (I think it's the shoulder? someone use to give it to me, he called it a "chuck") for mincemeat. I think venison makes the best mincemeat. Alas, I no longer have a source.
Love the photos of the break-down.
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I took this shot of the gourgeres as a test, but they didn't make it to the serving platter. Great recipe: easy to make and quite forgiving. I used another ziplok kludge for these guys, as we lack a pastry bag. Definitely going to make these again and again.
The onion soup depended on a beef stock with a lot of gelatin, which, along with the onions, had a lot of body. I combined the Culinaria and Robuchon recipes, adding a bit of flour toward the end to the golden onions. And, thanks to a bunch of second-hand ramekins, the presentation was pretty spectacular:
At about this time Bebe started realizing that this meal was not going to be Annie's shells, and, to enable the other seven of us to get through the meal in a leisurely fashion, we broke out the Frosted Mini-Wheats:
The stuffed onions were excellent. I don't think that the creme fraiche was necessary, and it slid off the slippery onion slope. But no matter, as it's an easy and tasty course:
Forwent the chestnuts on the duck ham salad, which was great:
Because of the ice cream mishap, we ran short of eggs, and so I resuscitated the polenta, much to my mother-in-law's happiness. The daube, as always, was wonderful:
Finally, the tart - which would have benefited from more tart valencia oranges:
Just catching up after the blizzard in NYC--beautiful photos, especially the soup and salad, thank you for taking the time out of your holiday dinner
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But it turns out that the dessert (mirliton citrus tart) required both grapefruit and orange supremes, something that Andrea's knife skills can't handle. Still tentative, I got down my new razor-sharp nakiri, and a few minutes later:
Phew. I guess my skills didn't all vanish in an avalanche of curd. Now I can get a drink.
Now, that is a beautiful little supreme job. Did you take a pic of the tart?
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I made Turkish delight yesterday using andiesenji's recipe I put some pistachios in it. It's quite tasty, but I'm not sure what it should look like. Does this look remotely like it should? It's pretty soft so I'm hoping that it's not going to get too sticky and/or runny over the next couple of days.
Looks like it should to me.
looks excellent
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Thanks!
How long were grandma's noodles?
I want to say about 6", max.
Looking forward to hearing more about the gougeres response from Ong.
You had a busy day!
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Good heavens, the Red Fez, had completely forgotten...I leave for NYC tomorrow a.m. but will try both Nick's and Red Fez when I come back, hopefully before the New Year...
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I don't know where to begin, you have written about so much in a single day (hours?) Maybe by saying that it seems everyone I know (including me) is doing some sort of country French this year. Must be something in the air... I grew up always having egg noodles with daubes, made by my Pennsylvania German grandmother. 1/2" to 5/8" is nice.
While the meat slicer is superb, the pinapple corer/slicer gadget is a revelation to a nongadget person like me who happens to eat tons of fresh pineapple; I am getting one. I do have the same Chicago cutlery boning knife, far superior to my Wusthof one. I've had mine for nearly 30 years.
The bacon is gorgeous (as are your children
) Look forward to hearing/seeing more as the prep progresses
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no, been meaning to try Nick's, thanks for the reminder. Had a very good lunch at Farmstead today.
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You can also do this with sweetcorn; it's then called golden sand corn (金沙玉米) or more prosaically, corn with salted egg yolk (鹹蛋黃玉米粉). Here's a description of my attempts at it, and below is a photo of the result.
Interesting. will try this in the summer with all the fresh sweet corn.Thanks.
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I don't think dried epazote is the same. What if you melted a little lard, put the stripped epazote in, let it harden and refrigerated it? You need lard anyway for a lot of dishes that call for epazote, like refried beans and some cooked sauces.
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Alas, no. But I can recommend lots of good places. What are you up for?
Someplace like La Laiterie, but something new to try. Anything open in the past year or so that I might not have tried since moving away? A bar, with good food.
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my friend is hosting a party. 2 of us are helping out. One hosting is in charge of the space. Another person is in charge of alcohol. And im in charge of food. Im going with a theme called mini this mini that. It will be a collection of small things. ie mini tacos mini burgers mini soups. if u have any other suggestions for things that i can minify id take them. thanks
mini tourtieres. Mini quiche. pizza bites, soup in shot glasses, a rich bell pepper soup would work very well. Mini popovers. I do an asian beef thing in wonton cups.
in addition to above (soup is always a hit like this; billi bi is special and nice): mini kebabs/brochettes of all kinds on tiny skewers; mini chicken legs ("drumettes," made from the wings) with a dipping sauce; mini gougere and/or savory-stuffed mini pate a choux shells; mini blini; mini sandwiches of any kinds. Mini pates can be made in party-rye bread pans. I once made mini chicken pot pies (in tart shells) that were very popular. I love this kind of party!
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Have arrived in RI. Would love to come, BUT have a dinner party in LC. Are you open Monday?
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Do pay attention to the packaging as they now also sell salted duck eggs that are already cooked and ready to eat. You don't want those for this dish.
thanks for the advice
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I am headed back to the East Coast for the holidays tomorrow and will be in RI for the first week. Maybe see some of you
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I would like to make this. Is "salted duck egg" a particular thing--something you buy?
"Salted duck eggs". Something that look like this:
Thanks, both. Somehow I've never noticed these at the market...
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I would like to make this. Is "salted duck egg" a particular thing--something you buy?
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Even fruitcake-haters will LOVE those, DDgirl. They are absolutely gorgeous.
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I always bring stuff to whatever is my last class of the semester; usually I cook dinner but this year I didn't have time/couldn't figure out the logistics so brought just sweets:
--Lemon cake from first Roux Brothers cookbook
--orange olive oil cake from David Leite
--chocolate Domingo cake from Rose
--pear custard tart
--assorted cookies, including Florentines, cherry-pistachio, poppy seed, soft ginger, etc.
Forgot to take photos.
For myself and family, will make:
Biscotti di prato for dipping in Vin Santo
my favorite caraway cookies
ginger shortbread
cranberry macarons (will be an experiment)
lotsa pies
Pumpkin
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Yes, excellent. But the way I've had this is sort of braised, with honey and water.