A good one for a gray Sunday.
For the pot roast I browned a nice piece of beef (magere Siedfleisch, could have been any of a number of things), then tossed it in the slow cooker with: a can of stout, diced carrot, diced parsnip, sliced leek, chopped sun-dried tomatoes, thyme, parsley, fennel, salt, and black pepper. After 5-6 hours we had something nice in there.
For the biscuits I used the yogurt rolled biscuits recipe in Bittmann; good stuff.
Of course we had a green salad.
Tuesday, March 31, 2009
A good one for a gray Sunday.
Sunday, March 29, 2009
It's getting to be ramson season and we still have a bag in the freezer from last year; so I needed to use some up. This was an improve for that purpose.
Posted by Greg Landrum at 7:03:00 AM
Friday, March 27, 2009
Since I was improvising as I went along, this soup ended up being a color that I don't normally associate with food.
Posted by Greg Landrum at 6:24:00 AM
Thursday, March 26, 2009
Two very big smiley faces.
- Food: fantastic; not overly fancy, just very high quality ingredients very well prepared
- Service: excellent. more relaxed than I expected from a one star, but that's good.
- Atmosphere: comfortably elegant
Wednesday, March 25, 2009
This was a side to go with the leftover risotto.
Posted by Greg Landrum at 5:45:00 AM
Tuesday, March 24, 2009
The "hotel" we stayed in on Saturday night had porcini risotto on the menu; that sounded too good not to make it myself.
Posted by Greg Landrum at 5:38:00 AM
Saturday, March 21, 2009
I had a craving for something Spanish-like (Spanishish?) and landed at this improv.
Posted by Greg Landrum at 5:24:00 AM
Wednesday, March 18, 2009
This one was relatively quick, but it built on ingredients made over a few days. The weekend before last I made a batch of rich chicken stock from roasted chicken bits. This was the basis of the stock. Monday night I simmered some pieces of beef (siedfleisch) along with a clove-spiked onion and a bay leaf in the chicken stock + some water for a few hours. The fished out pieces of beef cooled in a bit of stock overnight and the rest of the stock went in the fridge. A second straining through cheesecloth Tuesday evening gave the base for the soup. To the base I added celery root chopped into sticks, chopped savoy cabbage, sliced leek, the cleaned up pieces of meat, and salt. To serve I dished it into hot bowls on top of a layer of thinly sliced tender beef, some chopped chives, and some parsley.
Posted by Greg Landrum at 9:25:00 PM
Monday, March 16, 2009
Games with rouladen: beef rouladen with a cabbage filling and cabbage rouladen with beef filling.
Posted by Greg Landrum at 5:38:00 AM
Sunday, March 15, 2009
The start for this was a Greek sheeps-milk cheese I picked up on a whim at the market (of course I don't remember the name of the cheese). From there we landed at the idea of puff pastry filled with various tasty things. The result wasn't so much cooking as prepping and assembling.
- the diced cheese
- air-dried ham, cut into julienne
- walnut pieces
- almond slivers
- spinach (thawed, drained, and chopped)
- finely chopped sun-dried tomatoes
Posted by Greg Landrum at 6:56:00 AM
Saturday, March 14, 2009
It's starting to warm up, so we need to get all the winter dishes out of our systems.
Posted by Greg Landrum at 6:52:00 AM
Wednesday, March 11, 2009
I've done a cornbread post before; this is the current variant of the recipe. It's derived from the Big Flavors cornbread recipe (half portion):
1.5c unbleached flour
1.5c fine polenta
(optional) 1/2c corn kernels, either fresh, frozen (but thawed first), or canned (drained first).
1/2 tsp salt
1 Tbs baking powder
1 Tbs neutral oil (I use peanut)
65g melted butter
Preheat oven to 175C. Butter a 20cm square glass dish.
Combine the dry ingredients in a bowl and mix well.
Beat the eggs, then mix in the milk and oil.
Pour the eggs over the dry ingredients, pour in the melted butter. Mix thoroughly, but not too long.
Pour the batter into the baking dish and bake for 45-50 minutes, until the top is nicely golden brown and a toothpick or knife inserted in the center comes out clean.
Posted by Greg Landrum at 5:59:00 AM
There was leftover cornbread; making a pot of beans just came naturally.
This was the quick during-the-week variant:
Toss into the pressure cooker: rinsed black beans, chopped garlic, chopped onion, diced carrot, finely chopped celery, diced bacon, some tomato puree, ground cumin, ground coriander, chipotle chilis, a bay leaf, and some water. Seal, bring to a boil, and cook for 35 minutes. Open the pressure cooker and add some chicken bouillon, adjust seasonings, and serve.
Posted by Greg Landrum at 5:54:00 AM
Tuesday, March 10, 2009
A simple one driven by the couple of heads of escarole (or escarole-looking) greens we had from the biokiste: Cook some minced garlic, diced carrot and onion, and some finely chopped celery in olive oil along with cumin seeds, piri piri chilis, a pinch of salt, and some freshly ground coriander until the carrots soften. Add chopped escarole and a goodly quantity of sweet paprika, cook for a couple of minutes, then reduce the heat, cover the pan and simmer for another 5-10 minutes, until the greens are almost tender. Add canned beans (I used borlotti beans), some tomato paste, and some sherry vinegar and let simmer, uncovered, for another few minutes. Serve drizzled with olive oil and topped with chives.
To go with the beans and greens I did a pan of cornbread. And, of course, we had a green salad.
Posted by Greg Landrum at 5:36:00 AM
Saturday, March 07, 2009
To use the leftover polenta from Thursday night and make sure there is something in the house when we get back from our trip this weekend, I did a pot of tomato sauce.
Posted by Greg Landrum at 5:56:00 AM
Friday, March 06, 2009
After reading Heat, I more or less had to make a batch of polenta.
Thursday, March 05, 2009
We needed to use up the filling and sauce from Monday's tortellini making, a simple pasta gratin was the way to do this.
I layered tomato sauce, elbow macaroni, and cheese (thinned with cream) in an oiled gratin dish and finished it with a layer of elbows that I tossed with olive oil, parmesan, and salt. This baked until nicely bubbly and brown.
Served with the required green salad, and some slow-browned brussel sprouts this was nice stuff. Not as good as the tortellini, but still quite good.
Posted by Greg Landrum at 6:18:00 AM
Tuesday, March 03, 2009
It's been more than two years since the last time I made pasta, and since something turned out oddly that time the whole process was a pain in the ass. This left me with a silly "pasta making? no!" attitude. After reading Heat I really needed to make pasta, so I was able to get past that yesterday.
Since Andrea and I both had the day off work (Basler Fasnacht), and the weather was crap we could devote some substantial time to the process, so we decided to make tortellini. This was a purely Hazan-driven show: I used her recipes for pasta (which worked without problems), the tortellini filling, and the tomato sauce.
The filling: well-drained ricotta cheese, parsley, egg yolk, salt, nutmeg.
I rolled out the pasta and cut it and Andrea took care of forming the tortellini. We ended up with about 90 of them, so there are a couple more meals in the freezer. mmm.
The sauce: tomato sauce with heavy cream : tomatoes, celery, carrot, onion, butter, and salt. Long simmered and then put through the food mill. Heavy cream just before serving.
After boiling the tortellini, I served them on a bed of the sauce.
To go along with this really, really excellent food, I caramelized some small brussel sprouts that we picked up at the market on Saturday (cut sprouts in half, cook cut-side down with a bit of salt over medium heat in olive oil that has been flavored with garlic and chili).
Of course we also had a green salad.
Sunday, March 01, 2009
There was a stale half baguette that needed to be eaten before it turned into a rock.
Posted by Greg Landrum at 1:27:00 PM