What's Cooking (Take Three!)

[Jenise]

For dinner last night we had pan-seared steaks with Chinese cauliflower lightly steamed and finished with dill and lemon juice. I really wanted rosemary instead of dill but I was too lazy to go out in the rain and cut some.

Two years ago, I realized I was tired of going all the way to the back of the property in the rain, snow, and 110° to pick herbs. I found a waist-high planter box at Lowes, it was a modern style, nice looking legs, and the planting top was almost the same color as the house. I bought it, set it up and it is large enough to hold my most used herbs. The French and Lemon thyme, chives, and marjoram last all year. In spring I add parsley, cilantro, and basil. The cilantro bows out the minute the heat arrives. I love it and it is under the patio roof but enough of it gets rain, so it is great in the winter. I have a drip on it for the summer months. I still have to go to the back to get rosemary, the plant is huge and has been there a long time. My sage died last year and I need to replace it this spring.

I got around to making beef pho last night. Easy to make and really yummy! This dish and sriracha are made for each other. I used real, Thai sriracha, not that Californian rooster stuff, and it added just the right touch of heat to the dish.

There's a Vietnamese restaurant in Chelmsford MA that is famous locally for its pho. Now I'll have to pay them a visit.

-Paul W.

There's a Vietnamese restaurant in Chelmsford MA that is famous locally for its pho. Now I'll have to pay them a visit.

-Paul W.

There are 3 Vietnamese restaurants in Chelmsford. Which one are you thinking about? I've eaten at Pho 88 and it is OK - not great. The other 2 I can't comment on.

Today, I made a dish inspired by some I had seen online and a Chinese Chicken Salad I recently had that knocked my socks off. First, I cut thick green cabbage steaks, seasoned them well, then charred them in a cast iron pan sprayed with coconut oil. They were placed into a casserole dish. I sauteed 1/2 of a diced onion, then added fresh garlic, seasoned it with tarragon, salt, and pepper, then added the freshly riced cauliflower had mixed well. This went on top of the cabbage. Boneless, skinless chicken breasts that had been in buttermilk and Tabasco overnight were drained, then seasoned with Roasted Chile and Garlic Olive Oil, paprika, salt, and pepper, and placed on top of the cauliflower. I cut sweet cherry tomatoes in half, sliced green onions, and scattered them on top of the dish. A little chicken stock and vermouth were added to the dish. This will bake tonight at 425° for about 35 to 40 minutes I have a killer dressing left over from the Chinese Chicken salad that will be drizzled over at serving. Along with this are large Brussels sprout halves that have been roasted and topped with Caramelized Balsamic onions.

[Jenise]

Karen, that sounds like a great combination of flavors and textures.

Tonight we're having broiled lobster tail. A 24 ouncer that will feed both of us. May just do it simple with buttered rice, I don't know yet. A salad will be involved as well. Frisee and watercress, I think.

Jenise, I love the lobster tail and used to order it all the time when we traveled in our RV up and down our favorite coastlines. I have never cooked it myself...how do you cook yours? This is something I must do. Do you add any spices, or butter before broiling?

Dan, Pho 88 was the one I had in mind.

-Paul W.

[Jenise]

Jenise, I love the lobster tail and used to order it all the time when we traveled in our RV up and down our favorite coastlines. I have never cooked it myself...how do you cook yours? This is something I must do. Do you add any spices, or butter before broiling?

[Jenise]

Karen, what you want to do is cut the shell down the top, pry it open with your fingers, and lift the tail meat out and up, then push the two halves back together underneath to create a platform for the meat. You're now ready to broil. I baste with melted butter, broil until it's lightly browned, baste with butter again, then turn the oven off leaving the lobster inside. It bakes through in about ten minutes. This tail was so large I allowed 20, but same idea. That's all it takes. Cooking for yourself, it's easy to do just one. Buying them could be another story; I got mine from MaineLobsterNow.com.

I chose a Sauvignon Blanc to go with this meal, so I added a knob of butter and some tarragon to the cooking water of the jasmine rice I wanted for a side dish, and made wilted spinach with garlic. Tarragon's a magical herb with both shellfish and sauvignon blanc, and spinach, too. I did not serve a dipping butter--good as that is it's just too decadent these days.

[Jenise]

Tonight I'm doing a tray bake of duck legs, fennel and carrots. It's cloudy out but 58F--feels like spring, and that's a perfect dinner for this kind of weather. Light and hearty at the same time.

[Jenise]

Well oops. Friends invited us for dinner at 5:30--went to a local oyster house and had an absolutely awful meal which gave me food poisoning. So tonight we do the duck.

Tonight: venison chops, seared in a cast iron pan, rare+ for me and medium-well for he. Served with brussels sprouts and mashed potato.

Going to do this one again on Saturday for V-Day, but with broccolini and almonds instead of sprouts. A couple pieces of foie to start, and mousse to finish.

[Jenise]

You're lucky you can find venison!

D'Artagnan.