After reading this incredibly minimal chocolate mousse recipe there was no question about not trying it.
I used a good dark (70%) chocolate and the result is really amazing. It's almost a better way to taste chocolate than straight-up.
Monday, February 27, 2012
Sunday, February 26, 2012
Tuesday, February 21, 2012
This was a random one after getting back from a long weekend of snowshoeing.
Half some belgian endive then put them cut-side down in a very hot pan with a bit of oil. Let sear for a couple minutes then add the braising liquid (veal stock, grainy french mustard, tomato paste, honey, black pepper), cover and let simmer until the endive is tender, about 45 minutes.
We ate this as a main course, toppped with grana padano and accompanied by brown rice.
Posted by Greg Landrum at 5:49:00 AM
Thursday, February 16, 2012
Hooray for making it up as you go along!
Posted by Greg Landrum at 5:59:00 AM
Wednesday, February 15, 2012
Tuesday, February 14, 2012
With all the cold weather making a fondue was the most natural thing in the world.
Standard approach: 400g cheese mixture from the shop around the corner, 200ml white wine, 1/2Tbs corn starch, one garlic clove, a shot of kirsch, black pepper, and nutmeg.
Served with good farm bread (also from the cheese shop), peppermint tea, and a carrot salad.
Monday, February 13, 2012
It's the BittmanWorld thing again...
Melt some sugar and get it to a good dark caramel. Add lime juice and stir well. Once the fierce bubbling has settled down some, stir in some fish sauce too. Stir until the sugar is dissolved and then let stand over low heat.
Brown some chicken leg quarters well in neutral oil. Pour off the oil, add some dried chilis (I used piri-piri, because that's what was there), toast a minute or two, then add the sauce and a bit of water. Cover and let simmer for about an hour, turning occasionally.
Serve with sticky rice, sprinkled with some chopped cilantro.
To accompany I shredded some savoy cabbage, tossed it with salt and let stand for an hour, then rinsed, squeezed it out well and tossed with lime juice, sesame oil, and chopped cilantro.
Sunday, February 12, 2012
The head of savoy cabbage in the fridge led both of us to the idea of doing rouladen. I deviated from the usual ground beef preparation since it was the weekend and I felt like playing around a bit.
Posted by Greg Landrum at 6:28:00 AM
Saturday, February 11, 2012
A variant on the standard potato-leek soup.
Cook some sliced leek with a pinch of salt in peanut oil until it starts to soften. Add diced carrot and celery root and let cook another 5 minutes or so. Add diced potato and water and let simmer until the potato is soft. Puree. Season with Old Bay, cardamon, curry powder, black pepper, and piment d'espelette.
Friday, February 10, 2012
A soup that kind of just kept on evolving as I was making it:
Monday, February 06, 2012
This started off as pork and beans, but somewhere along the way I realized that some greens would go nicely.
Soak soisson beans overnight. Drain and transfer to the slow cooker with water to cover by 1-2cm. Add diced carrot and celery root, sliced leek, bay leaf, and cloves. Cover and turn the heat on the slow cooker to "high". Cut some pork shoulder into 2cm dice. Brown that well and add to the beans. After 2-2.5 hours of cooking use a couple spoonfuls of the liquid to thin a mixture of ketchup, tomato paste, some molasses, and a bit of sriracha. Stir this into the pot and adjust seasoning. Cook however much longer it takes to get the beans cooked through. About half an hour or so before serving, stir in some chopped spitzkohl.
I forgot to soak the beans overnight, so they only had a few hours of soaking in the morning. After 4 hours of cooking they still weren't soft, so I tossed everything in the pressure cooker for 10 minutes; that finished the beans.
This was really nice food.
Posted by Greg Landrum at 5:41:00 AM
Sunday, February 05, 2012
A nice side:
Sweat some diced onion and garlic with a good pinch of salt in olive oil until the onions are nicely translucent. Add diced carrot and cook another five or so minutes until the carrots start to soften. Add coarsely chopped radicchio and some herbes de provence and cover. Let cook, stirring occasionally, until the radicchio softens.