snowangel

Thanks, Maggie, for taking the time. Remember, too, that the tag team blog I recently did with torakris was plagued with disaster on my end (the flooded basement blog to some). The Creperie reminds me of years ago in Minneapolis when the Magic Pan had that place on the second floor of a building on Nicollet just a couple of doors south of 8th St. I used to eat there at least twice a year with my uncle and once a year with my mom. Reminds me that I love crepes, they are versitile, and I should really get down to business and make some!

Did the braised leeks with bacon the other night. Outstanding. I made a few changes. I added a few hunks of smoked bacon ends to the braise. I just couldn't fathom braising these leeks without some bacon chunks in there. I had also crisped some lardons, per the instructions. I doubled the amount of lardons, partly because I used about 1/2 again as many leeks as Molly suggests, hoping for leftovers. I could have upped the lardons even more. At the end of the meal, as the lazy susan of our table runs around, forks start appearing, and the bacon bits are the first to go. Suffice to say, I fixed more than I thought I'd need with an eye to making the tart, but this was not to be the case. Five people, 1-1/2 times the recipe, and I was left with about half a leek, no bacon, and some liquid which I froze to use in something.

I bow to the Goddess of Bacon. Need chili. Better check the freezer and pull out a butt or a chuck. I always have bacon on hand. Usually three or four different kinds from local smokehouses.

To those who have suggested cruch, be it raw veg or tortilla chips, thank you. This meal was starting to sound pretty mushy... I love crunch. I love texture, and different textures.

I think if you don't get to it and you aren't going to, I'd either re-boil and chill it, or stick it back in the freezer. I often thaw and re-freeze stock with no noticable deterioration.

There are a few other topics about game: Venison, One Dead Deer Venison Loin Venison and Squab Wild Game Recipes Book Recommendations GAME!!! All Game Menu Braising Bambi I'm all searched out for a few minutes!

Here's the link to Mark's chili: Soulful Bowlful Chili.

Pizza?

As it has turned out, the apples are disappearing. They are in the garage, and what is left is holding nicely. One night it was carmelized apples, ala deconstructed apple crust, over ice cream with really wonderful granola on top. I have at least three a day. Breakfast and lunch, with thin slices of really wonderful tilset cheese. The kids are each putting at least one in their backpacks each day for pick-me-ups. They also are nice in salads with sharp cheese, nuts and all sorts of greens. And, when they are baked, they really cook down. So, you can see what we had for dinner tonight if you look here. Moment of maternal pride.

Puffing chest with pride, I can report that Diana made her first apple pie today, with no help, other than where to find the food processor, and the book that has my favorite recipes of filling (Farm Journal Pie Cookbook) and crust (Julia Child). Ta da! The crust was absolutely outstanding. She rolled it out like a pro with no assistance, and didn't even tear it getting it into the pan. She's well on her way.

Last time I made stock, I fell asleep and forgot to skim. That gunk I would normally skim all drifted into big wads which were easy to strain out. I'm going to try this again!

Scroll about 2/3 the way down this page of Holly Moore's wonderful ECI course on Drive-in Cooking for the quintessential course on cooking fries. The associated Question and Answer is great, as well. In case Holly misses this topic, you might want to add your question to the Question and Answer.

Better than a tantrum might have been to say "my I'm sure the people at work will enjoy these when I put them in the kitchen!" That would be a serious insult to me. I only have two friends who give me food gifts. They know me well and choose very well. My mother asks very specifically what I want or gives me a gift certificate to the cheese place, or ecookbooks. My husband just tells me to go out and buy what I want, then he puts a bow on it.

What about chutney? No further ideas, but I still have a peck of apples to take care of and would welcome suggestions.

I'd be most tempted to use bone in country-style ribs (boned, cubed, but bones added to chili to be fished out later) or a nice butt than tenderloin. But, what do I know?

I finally gave in Susan. I took a 28 degree (F) morning to cause me to doff the shorts and long pants. Cold toes reminded me that socks with Birkie sandals do work. But, as the days warm with that brilliant fall sun, I doff the long pants in favor of shorts. I'm a die hard. Anyway, dinner tonight. You and I have both raved about the HSSS Chinese brocooli. It also works with bok choy. So, for dinner tongight, Bok Choy (ala that recipe with that wonderful fermented bean stuff), pan seared salmon. Peter snarfed if all up, and I am pleased to note that this almost 10-year old is developing an appreciation for new things. The salmon, slightly smashed on his plate, bok choy underneat, that wonderful liquid from the bok choy on top, gave me pause to copy. Wonderful! No photos. Four hungry people lead me to eat and help rather than to take photos.

And, then there is the most romantic dinners of all. Skinny dipping, under the northern lights, at our Cabin. Not a sole around. Luscious finger food and a nice bottle of wine of the dock. Sorry, got you all beat.

Yes, Chris, I know what you are talking about. However, when it is 3:00 pm and the screaming hordes are gong to want dinner by 6:30 pm, ground chuck works just fine.

Anybody remember Zantigo restaurants? Well, there are now four of five of them in the Twin Citites, still serving that fabulous green chili that they had lo those many years ago. I'm sure it has tomatillos. I've played, and played and played around with this many times, but not recreated this one. So, when I have a hankering for chile verde, I find an excuse to be near Zantigo.

I'm starting to think that some of that leftover smoked pork butt in the freezer might make a darned fine chili!

Over on RecipeGullet, there a recipe for New Mexico Green Chili.

Chufi has put her recipe for Boterkoek into RecipeGullet. Click here and start baking!

I have such a hard time finding hangar steak that I'd go to the store and get a nice piece of chuck, or even use pork butt. I know beef is traditional, but anyone else ever use pork?

Ah, I should have taken pictures, and anticipated this one. It was chili tonight here. That pound and a half of ground venison that was rolling around in the freezer. That couple of cans of kidney beans feeling lost an abandoned in the pantry. A few onions and cloves of garlic (organic, from the farmer's market). One big can of tomatoes, to which I took a potato masher. A lone can of Rotel Tomatoes. Another lone can -- this one of "diced green chilis." And, some toasted spices which I tossed together. A mess of ground dried peppers and cumin. A virtual garbage pail, some would say. Delish to us, we would say. He Who Doesn't Eat (young Peter, age 9) had four servings, saying -- "mom, it's got something that makes my nose run and my tummy feel good." In the embarrassing department, Diana dug some Jiffy cornbread mix out of the cupboard, two boxes full, and made muffins. It wasn't until I broke the boxes down to recycle that I realized that they were best used a year ago. Do pay attention to some of those "best use by" dates. But, a ton of butter and many glugs of honey...d Tell me more about chili, fellow members. Mine was born of desperation. That it's 4:00 pm and everyone needs to eat in about 2-1/2 hours, and I've been busy working syndrome. Oh. garnishes were fresh chipped cilantro, minced onion, and grated cheese (all of those little bits in the deli drawer of the fridge. I also added a few big blobs of Chipotle Tabasco.

Katie, whacking off that knob or severing those tendons down by the knob help eliminate that stringiness, greatly.