What's cooking?

Saturday night is steak night around here when we're not going out. I realized there was no decent loaves of bread in the freezer and true love is using the oven today, so I dug my way out (plow guy has broken truck) and picked up a nice loaf (only a 20 minute drive one way). Looking forward to it, the steak, salad and a nice Petite Sirah.

Snipped
So I've got three huge pots with 20 pounds of veal bones and various seasonings burbling away--demi glace, coming up!

So, Jenise, would you described your method for making the demi glace I've never done it, and probably would not using veal, but beef or lamb I sure would.

[Jenise]

Snipped
So I've got three huge pots with 20 pounds of veal bones and various seasonings burbling away--demi glace, coming up!

So, Jenise, would you described your method for making the demi glace I've never done it, and probably would not using veal, but beef or lamb I sure would.

Personally, when I've been unable to get veal I've found pork the next best thing. I just roast the bones until they're good and brown, then put them in a pot with water (or stock), wine, a mirepoix, tomato paste and a couple bouquet garnis. I simmer that mixture for 24 hours and once satisfied that I have pulled all that one can from the bones, I strain off everything and start reducing. Today's day 3 and I have combined all my pots down to one holding about 15 quarts. That'll reduce down to maybe two quarts of the richest stuff which I'll freeze in ice cube trays to dole out for various purposes over time. Won't take much!

Sichuan dry-fried beef shreds with celery for tonight.

-Paul W.

[Jenise]

Oh Paul, that sounds great. I'd trade what we're having for that! I'm roasting chicken breasts that have marinated overnight in a blend of Syrian flavors: lemon juice, tomato paste, onions, allspice and savory. Will probably serve that on a rice cooked with cinnamon, nuts and raisins.

Tonight it is surf and turf (london broil, marinated in an asian style sauce with lime) and shrimp, stir fried with bell peppers, onion, celery, mushrooms; the marinade is reduced a little and thrown into the mix. I have jasmine rice with shallots, celery, home made chicken stock, orange juice and zest in my rice cooker.
The celery is so good right now, tender stalks with lots of leaves in the center and so tasty.

We had sauteed chicken breasts finished with smoky paprika, rice in poultry parts stock, and steamed brussels sprouts.

True love was up to her ears in ScanPan pots and covers. We did the chicken in their saute' pan, and rice in their 2 qt sauce pan. We had previously sent our well used grillpan and two year used 4 qt Dutch oven back when the finish began to peal. Two brand new pieces arrived yesterday afternoon with sale price value of $270. That's good service.

[Robin Garr]

Spaghetti alla carbonara with local free-range henfruit, crispy pancetta, lots of browned garlic and Pecorino Romano.

Spaghetti alla carbonara with local free-range henfruit, crispy pancetta, lots of browned garlic and Pecorino Romano.

And lots of black pepper, I hope!

[Jenise]

Forget dinner, what I'm excited about is the gravlax I'm attempting with steelhead trout. Started a batch tonight.

[Robin Garr]

Spaghetti alla carbonara with local free-range henfruit, crispy pancetta, lots of browned garlic and Pecorino Romano.

And lots of black pepper, I hope!

Of course!

[Robin Garr]

Barr Farm Kentucky rib eye this evening, standard presentation crusted wit coarsely ground black pepper, pan-seared and oven-finished medium-rare.

[Robin Garr]

Barr Farm Kentucky rib eye this evening, standard presentation crusted wit coarsely ground black pepper, pan-seared and oven-finished medium-rare.

My father taught me that a good steak needs no sauce, but grass-fed beef goes mighty well with a dab of a Burgundian-style pan sauce made a la minute with the pan dirippings and steak crunchies, Maille Dijon and a tiny bit of creme fraiche ...

Also, serving with Fleur de Lyeth 2009 California Red Wine, "A proprietary blend of Cabernet Sauvignon, Merlot and Malbec." I used to like Lyeth's Meritage back in the day, when Munro Lyeth was alive. Anyone tried the recent bottlings made under Boisset ownership?

Boneless, center cut pork roast, rolled in sea salt, gr. pepper, crushed fennel seeds,and fresh rosemary. Put into a roast pan with celery, bay leaves, whole garlic cloves. A side dish of red onions, potatoes, rosemary, garlic, drizzled with evoo, and lots of balsamic vinegar. Both are cooked at 400° for one hour. A Jamie Oliver recipe. Looked delicious, had to try it.

Thai stir-fried chiles, minced chicken, and holy basil leaves (pad prik gai bai grapow), jasmine rice, and a salad for tonight's dinner.

-Paul W.

For Fat Tuesday, it's meat loaf, mashed potatoes, and roasted brussel sprouts in rendered fat from a friend's home-cured bacon.

Tomorrow, we go veg.

Fresh, wild caught halibut steak, dressed with evoo, lemon juice and salt...grilled. Brown Bismati rice, with cardamom and coriander, s&P and preserved lemon. Served with a spinach salad.

[Jenise]

Tonight I'm doing slow cooked roast pork butts but have yet to decide what side dishes will go with that. Everything needs to be stuff you can easily serve family style, since I'm having friends over to comfort another friend who just got some horrible news about a precious member of her family. Not a night for multiple courses and fancy service at all.

[Robin Garr]

Some kind of a veggie risotto ... maybe bok choy with some light Asian spices (sesame, soy, a whiff of wasabi?) for a Marco Polo effect ...

Last night, we had risotto with a variety of vegetables and smoked Sulguni (a cheese that's basically a smoked part-skim mozzarella). The cheese made the dish.

[Robin Garr]

Some kind of a veggie risotto ... maybe bok choy with some light Asian spices (sesame, soy, a whiff of wasabi?) for a Marco Polo effect ...

Italy meets Asia in a "Marco Polo" veggie risotto with bok choy, celery, onions, garlic and ginger, a shot of Sriracha and a shot of Bluegrass soy sauce.

Intensely beef beef ribs, polenta with smoked gouda and green chilies. Finished with hoji blanca olive oil. Served with Shroeder Estate cab.

Delicious all the way around.

[Jenise]

Some kind of a veggie risotto ... maybe bok choy with some light Asian spices (sesame, soy, a whiff of wasabi?) for a Marco Polo effect ...

Italy meets Asia in a "Marco Polo" veggie risotto with bok choy, celery, onions, garlic and ginger, a shot of Sriracha and a shot of Bluegrass soy sauce.

Bluegrass soy sauce?

[Robin Garr]

Bluegrass soy sauce?

Yeah, a local guy is into artisanal stuff and made a batch. I think bourbon barrels were involved, to give it a subtle smoky character. It's really startlingly good, pricey, and worth saving as an ingredient in dishes, perhaps in unexpected places.

Bourbon Barrel Foods
http://bourbonbarrelfoods.com/