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David Ross

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    Spokane Valley, WA

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  1. Thanks I knew you would have suggestions.
  2. Has anyone ever fried rabbit? I was thinking about maybe doing a version of Szechuan Crispy Beef but using rabbit in place of the beef. What do you think?
  3. Yes 4H too. I found a local Facebook group that discusses both rabbits as pets but also for meat. They have been great in giving me local sources and the group is open to those of us who cook with rabbit, those who keep them as pets and those who breed rabbits.
  4. The juniper was very light, but present. Next time I might use a little gin somewhere along the way to accent the juniper flavor. My family probably wouldn't eat this and say the rabbit was "gamey." It wasn't. I've had wild venison and it can get very gamey tasting. That's why I like the reference to slight grass and hay. I'm now convinced to prepare rabbit as a regular rotation at home. By the way, the serving dish is something I bought years ago at a Mexican market. I spotted in on the shelf and thought it would accent the rabbit and give it a sort of French countryside look. And t
  5. I used a combination of two recipes, including the one for Mustard Rabbit that @blue_dolphin mentioned, then my own twists to give the dish some flavors of the Pacific Northwest, Braised Rabbit with Apples, Mustard and Cream. It actually took more time to photograph and write-up the recipe than it did to braise it. The rabbit was marinated overnight with onions, garlic, salt, peppercorns, juniper berries that I noticed on the spice rack, mustard seeds, thyme and sage. Then on day two seasoned and dusted with flour, then browned in a Le Creuset Dutch Oven. I added an apple brandy
  6. Yes, probably but I'm not sure how much. They are really sweet. Some friends and family love as much sugar as possible, I can go with less sugar in baked goods.
  7. Chocolate Chip Cookie Sandwiches with Dulce de Leche Buttercream-Careful, these are really sweet and I myself can only eat one, ok maybe two. For the cookies- 2 1/4 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 cup, (2 sticks) softened butter 3/4 cup granulated sugar 3/4 cup brown sugar 1 tsp. pure vanilla extract 2 cups milk chocolate chips 1 cup flaked, sweetened coconut 1 cup chopped walnuts For the dulce de leche buttercream- 1 cup, (2sticks) softened butter 1 13.4 oz. can dulce de leche caramel 2 t
  8. I love Winco. The have an amazing bulk foods section with dozens of choices. There must be at least 10 different flours, and the dried fruit section is amazing. They also have goat in the frozen section, along with the biggest pork belly in town and whole legs of lamb. The store is often criticized by locals compared to the other chains, mainly because they think it is a store for low income shoppers. They have some low prices, but I go there for the incredible selection. Also the only supermarket other than the Asian stores that sell frozen, large, head-on prawns.
  9. I also add a little Fruit Fresh to the water when I boil asparagus and green beans to also set the color.
  10. It's a subject probably worth of hours of discussion. In terms of all the blather and noise of most food blogs today, (little in terms of actually talking about food, ingredients and cooking techniques,) I'm one of the fiercest critics. Skads of nothing of substance, some photos, catchy/kitschy wording, and way down at the end the recipe. There are many "food bloggers" who pay for stock photos and portray them as their own dishes, equally despicable. However, in terms of my experience at least, which is limited, it's about content and targeting the right audience. There is a large demogra
  11. Yes should be tommorrow. I'm combining two recipes and the ideas I've got.
  12. The rabbit weighed 3 lbs., and once unwrapped it looked like a nice big one. Cost $20.38, so more than the local rabbit at $7, that I would have to drive 3 hours to and from to purchase. Online plus shipping would have been close to $60. I cut the rabbit into 8 pieces, the big back legs, cut the loin/saddle into 4 pieces. The bigger pieces on the right in the photo are the back part of the loin. Then the front legs and base of the neck that was kindly left on the rabbit. The spices are garlic, peppercorns, sage and thyme, and mustard seeds. Then I remembered one of my favorite spices fo
  13. The rabbit is thawing today, then tommorrow will be a day of marinating, then braising on Monday. This is the rabbit from a local supermarket. It's just wrapped in plastic and had the price label on it, so that tells me they might get it locally. I didn't ask the people at the meat counter. If it was imported, it would have to be labeled as such, but regardless, I'm hoping this will be a good braise.
  14. This is the pizza dough recipe I use most of the time, For the Pizza Dough- 4 1/2 tsp. dry yeast 1/4 cup warm water 1/4 tsp. sugar 1 cup ale, warmed 1 tsp. salt 3 1/2 cups all-purpose flour 1/4 cup extra-virgin olive oil -Add the dry yeast, warm water and sugar in a small bowl and stir. Let the yeast bubble and "bloom," about 5 minutes. -Pour the yeast mixture into the base of a mixer and add the warm ale. With the mixture fit with the dough hook, add the salt and slowly add the flour, 1/2 cup at a time. As the dough starts to come tog
  15. The crust is made using beer, one of my favorite ingredients to get a crisp crust with pockets of air inside the dough. This one is topped with fresh mozzarella and a pesto made with walnuts. I like the sweetness that the walnuts add to pesto.
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