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ProfessionalHobbit

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    Hobbiton, the Shire

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  1. Not that it's any of your business, but here is the backstory since you pointed it out: Quotes from a PMed conversation on Facebook: I had forgotten that only on eGullet do you get criticized by people who you don't know for posting about something you made. Gee, thanks. Oh, BTW, that's the author of the recipe I linked to above who says you can do it at 200 F for 12 hours. Many thanks!
  2. If you're a vegetarian, you're probably going to want to skip this post. Every year, B and I invite our friends over for a dinner party the night the Oscars are held. This year, I decided to make pernil asado, inspired by a lunch I had at my firm's offices in Silicon Valley. That meal was so delicious that I *had* to learn how to replicate it at home. Pernil asado con mojo Arroz con gandules Green salad, house vinaigrette Sugar-free deep dark chocolate ice cream Blackberry-lime pie, whipped cream The ice cream was homemade and the pie f
  3. For Thanksgiving, we had a pork crown roast. The center had a stuffing that consisted of sourdough breadcrumbs onion pork fat chopped pork thyme sage unsalted butter Clockwise from lower right: crown roast; fagiolini e pomodoro; Olney’s squash gratin; stuffing (baked outside of the roast); gravy; roasted potatoes; stuffing (from the center of the roast). Behold a parade of brown food punctuated by the occasional red and green. Was tasty though.
  4. These are from dinners in the past few months since it's been a while, right? 60 ml extra-virgin olive oil 30 g unsalted butter 2 large onions 10-12 oil-preserved anchovies 3 tbsp. minced Italian parsley freshly ground black pepper Melt butter in oil over medium-low heat. Add onions. Fry onions until onions are translucent. It'll take a while during which time they shouldn't brown. Maybe 30 minutes. Then add anchovies to pan. Mash with the back of a wooden spoon or with a fork. When anchovies disintegrate, cook for 1-2 more minutes. Stir
  5. 1/2 kg ground pork 1/4 kg ground beef* 30 g freshly grated Parmigiano-Reggiano cheese 60 g dried breadcrumbs 120 ml milk 1 large egg 1 heaping tbsp. finely chopped Italian parsley salt black pepper *I used ground chuck as opposed to sirloin. Combine all ingredients in a large bowl. Mix well. You might have to use your hands. Shape mixture into meatballs using a teaspoon. Place meatballs on a foil- and parchment paper-lined baking sheet. Bake meatballs for 30 minutes at 175 C. Don't forget to turn them over with a fork at least once
  6. 1 kg beef 1.5 kg onions, finely chopped 1 carrot, finely chopped 2 celery stalks, finely chopped 100 g pancetta, diced pinot grigio 4 tbsp. olive oil 1 tbsp. lard Melt lard, warm olive oil, sauté vegetables in fats over medium-low heat. Season with salt and black pepper. Then add wine and beef. Ordinarily la genovese is made with a single cut of beef but you can use stew meat as pictured here. It will still taste good. Bring to a boil, then lower heat and cover. Braise for three hours. Stir every so often and add more liquid - e
  7. Some nice wines there. I'm not usually a fan of red wine, and I *LOVED* the Châteauneuf-du-Pape. Earthy, gamy with hints of black pepper and cherry.
  8. So we went to Benu for my birthday dinner. There's going to be a lot of pictures - so if you're snacking while eGulleting, you're in for a treat. Thousand year old quail egg, cabbage juice, ginger. Top - pork belly, oyster and kimchi shooter Bottom - marinated mussel, root vegetables Shrimp tempura, jellyfish, seaweed Not my favorite "bite" of the evening but at least it was interesting. I remarked to B "think bacon wrapped shrimp but weirder". Bloo
  9. You'll notice it's not an omelet or a poached egg though. That was my real point.
  10. Each of these is slightly bigger than a golf ball. today: herbs, green beans, plums, peaches, zucchini, squash blossoms, mozzarella cheese, figs, sweet peppers, shishito peppers, garlic
  11. This was a couple of weeks ago Roasted plums with juniper berries and gin
  12. Continuing my theme of non-traditional, non-egg based breakfasts... Espresso brownies, Cognac-espresso chocolate frosting I had the three pictured with a glass of milk. The rest will be for my husband's bridge club tomorrow.
  13. ProfessionalHobbit

    Figs!

    How timely as we had bought some figs this past weekend, plus our farmers' markets are loaded with them Fig and sweet red pepper salad with mint and crème fraîche Dressing consists of crushed mint leaves macerated in a solution of 1:1 lemon juice and white wine vinegar, into which was whisked some crème fraîche, fruity extra-virgin olive oil, salt and black pepper.
  14. The bottle above came with a dropper which I had totally ignored until B pointed it out. I'm at work right now, so will update this post with a pic when I get home.
  15. Blueberry galette, rosemary crust. Served with crème fraîche.
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