I can’t wait to try this some time.
Update July 5, 2020: link replaced with Internet Archive, and then I gave it a more permanent home on AllTheBest.Recipes.
I can’t wait to try this some time.
Update July 5, 2020: link replaced with Internet Archive, and then I gave it a more permanent home on AllTheBest.Recipes.
Pork neck + cheeks marinating
The neck was via Big Lou’s Butcher from Sloping Hills, and the cheeks were some of the last pork from Cutter Ranch that we prepped at Pete’s Meats. I grilled some neck in the summer and it was delicious.
Apparently, according to Roland, I came close to doing adobo.
The marinade was roughly as follows:
Served over rice.
I made this biscuit recipe for the second time tonight (again as an accompaniment to tomato soup). I need to remember to not roll them out so thin, because they actually steam from the inside and puff up nicely when thicker.
Modified with tomato paste + carrots + celery instead of canned tomato.
Having made this salad twice now, I wanted to make sure to keep track of the recipe.
The salad is just shredded red & green cabbage. The dressing is tahini lemon garlic, the recipe for which I found over on ohsheglows.com »
You can skip the nutritional yeast, and whipping everything with a fork is just fine, it doesn’t need to go through the blender.
Using the tahini made me think of Na’ama, who gave it to me. She swears that Israeli tahini is the best, and it’s hard to find here in Vancouver.
Modified from a recipe for Hong Kong-style ketchup prawns. Except I don’t keep ketchup in the house, so it’s a chili sauce + tomato paste + agave.
Peanut oil in a wok, with 3 cloves garlic + some large chunks of ginger and a couple of kaffir lime leaves.
A bunch of green onions, and a bunch of basil. These went in after the chili sauce.
I brought back some arbol chilis from Mexico. Used a couple of tablespoons of it, then added a teaspoon of tomato paste plus a teaspon or so of agave syrup. After the prawns went into the hot oil, then I added this sauce. A couple of tablespoons of soy sauce were added at the same time as the greens went in.
Finished product on the table. First time I’ve eaten a lot of shells, plus eaten the insides of the head. Next time, I should’ve used less peanut oil and gotten the shells even crispier before adding more sauce and greens.
This is the pickled ginger recipe I used the other day (and that lots of people have asked about). I used organic turbinado sugar instead of white, and also added some slices of meyer lemons, but otherwise stuck with the recipe / quantities.
8 ounces fresh young ginger root, peeledvia Homemade Pickled Ginger (Gari) Recipe - Allrecipes.com.
1 ½ teaspoons sea salt
1 cup rice vinegar
1/3 cup white sugar
I've never made from-scratch eggnog. Might try it this year.
This recipe looks simple enough to make at home, without the hopefully-it-won't-go-mouldy dangers of hanging charcuterie in a closet somewhere.
The one missing piece for me at home is the lack of a smoker. I have a small charcoal BBQ now, that I'm thinking could double as a smoker.
Delicious experimentation awaits.
After pulling off this risotto recipe, I'm confident that I'll be cooking risotto more often.
The recipe was mainly an inspiration to caramelize the carrots - I didn't purée any of them, or really follow the rest of the recipe. The flavour of the caramelized carrots really spread through the dish - rosemary was the other note that came through.
Make sure you caramelize the carrots - I had put in a bit too much butter & oil and the carrots sweated out some liquid, so I had to spoon some of it out to get the carrots to brown. Reserve that liquid and add it later, it was deliciously sweet & carrot-y.
The pancetta was very mild in flavour. The more pronounced smokiness of guanciale could have worked, but it would also have competed with the carrots. What was excellent from the pancetta was the fat, which added to the creamy consistency, as well as adding some nice toothsome texture.
I used Better Than Bouillon vegetable stock paste, which worked well (and in general is my favourite prepared stock base).
I briefly considered working in some of the other cheeses we had (eg a mild and creamy blue cheese) but was glad I stuck with 'just' a cup or so of grated Parmesan.
Weekends are time for me to do more elaborate / longer cooking. I'm the primary cook-er in the household, so I do cook most every day, but cooking is also relaxing downtime for me, especially when I get to try new things, or things that I don't cook very often.
Yesterday was an errand day in general. We bought 10lbs of peaches and apricots coming back from the Okanagan (at the Mariposa fruit stand in Keremeos, to be exact -- recommended by Chris Rich amongst the sea of fruit stands there). By now, it was time to process them in bulk in some way. So I made peach jam and apricot jam.
I've never made peach jam before. I used this Farmstand Peach Jam recipe, although as always, not exactly. I don't like using pectin, and I don't like to put in too much sugar. I ended up taking out a cup of cut up peaches at the last minute since I wanted to stick them in the freezer, and I think that was the error. Or, just that peaches are quite sweet to start with, and without pectin you can't skimp on the sugar. I had originally intended to also make some spicy peach chutney of some kind - I still have those peaches in the freezer, or I could even just use some of the jam and mix it with savoury ingredients to make it.
Next I made apricot jam. My mom makes this all the time, so I was reasonably sure the no-pectin method would work, and it certainly did. It turned out nice and tart. It was a pleasant surprise to find and use Jens Alfke's apricot recipe - a long time blogger whose feed fell from my reader at some point. So, score 1 for a great recipe (since it uses a formula for fruit-to-sugar) and for re-finding a great writer.
This morning I poached a couple of eggs for breakfast. Rachael is a fan of poached eggs, but I usually just find them too fiddly. I took it upon myself to actually look up some egg poaching instructions and they turned out nicely. In short: the water shouldn't be boiling, turn it off as soon as you put the eggs in, put a lid on it, and 3 minutes is about the right time length.
Wandering up Commercial Drive, I decided today would be a seafood day. So, I've got some Qualicum Beach scallop and side stripe shrimp ceviche marinating in the fridge. Recipe in short:
It's marinating now, it may end up gaining some other bits and pieces as I adjust seasonings when it comes out of the fridge.
I'm always on the lookout for regional / unique / church basement cookbooks. I found this Come 'n Get It - Cowboys and Chuckwagons at the "Share Shack" at the Deka Lake dump … sorry, I mean "land fill".
The image below is the first page of the book. The quote says:
"Bacon in the pan,
Coffee in the pot;
Get up an' get it
Get it while it's hot."
The recipes contain a lot of lard, flour, sugar, and beans. Here's the original recipe for Charlie's Doughnuts:
Two tea cups sugar, 3 eggs, 1-1/2 tea cups buttermilk, 2 teaspoons saleratus, 1 teaspoon salt, 6 tablespoons melted lard, flour enough to roll nicely. Boil or fry in lard.
To make things a little easier, I'll let you know that saleratus is baking soda. I never have buttermilk in the house, but apparently putting vinegar in regular milk gets you close.
I'm going to leave the book here for my dad's cabin cookbook collection.
This bread has been made by hand every day at Ballymaloe House for more than 60 years – originally for the family, and then for the guests. The recipe is based on one for a nutritious loaf that Doris Grant developed at the request of the British government in the 1940s. I can't really stress enough what a favour you'll be doing your family by baking this bread. The main ingredients – wholemeal flour, treacle and yeast – are all highly nutritious. The ingredients and equipment should be at room temperature.
Makes 1 loaf
450g (1lb) strong (stone-ground) wholemeal flour OR 400g (14oz) strong (stoneground) wholemeal flour plus 50g (2oz) strong white flour
1 teaspoon salt
1 teaspoon black treacle
425ml (3⁄4 pint) water, at blood heat
20g (3⁄4) or more fresh non-GM
Sesame seeds (optional)
1 loaf tin 12.5 x 20cm (5 x 8in)
Preheat the oven to 230°C/450°F/ gas mark 8.
Mix the flour with the salt in a mixing bowl. In a small bowl or Pyrex jug, mix the treacle with some of the water, 150ml (¼ pint) and crumble in the yeast. Leave to sit for a few minutes in a warm place to allow the yeast to start to work. Meanwhile, grease the bread tins with sunflower oil. Check to see if the yeast is rising. After about 4–5 minutes, it will have a creamy and slightly frothy appearance on top.
When ready, stir and pour it, with all the remaining water (300ml/½ pint), into the flour to make a loose, wet dough. (Don't mix it until all the water is in; otherwise it tends to go lumpy.) The mixture should be too wet to knead. Put the mixture directly into the greased tin. Sprinkle the top of the loaves with sesame seeds, if you like. Cover the tin with a tea towel to prevent a skin from forming and leave the bread to rise. This will take anything from 10–20 minutes, depending on the temperature of your kitchen.
Preheat the oven to 230°C/ 450°F/gas mark 8.
When the dough has almost come to the top of the tin, remove the tea towel and pop the loaves into the oven. The bread will rise a little further in the oven; this is called 'oven spring'. If the bread rises to the top of the tin before you put it into the oven, it will continue to rise and will flow over the edges. Cook for 20 minutes, then reduce the temperature to 200°C/400°F/gas mark 6 and cook for a further 40–50 minutes, until your bread looks nicely browned and sounds hollow when tapped.
We usually remove the loaves from the tin/tins about 10 minutes before the end of cooking and put them back into the oven to crisp all round, but if you like a softer crust there is no need for this
Even easier than no-knead bread.
Captured for posterity, although no picture.
Chop 2 shallots and sauté in a bit of olive oil over medium-high heat.
Grate half an apple and add to shallots.
Cut tough stems from chard and roughly chop. Add to shallot apple mixture in pan and stir to mix.
Juice half a Meyer lemon and add to pan. If using a regular lemon, reduce juice used and/or add a pinch of sugar.
Stir to mix well and reduce heat. Simmer for 5 minutes or until chard is tender, stirring occasionally.
Salt to taste.
Another thing about stock generally: don't think that stock making must be a huge undertaking. I got an email the other day from a home cook saying she didn’t have the right pots to make stock. Please, listen to me: YOU DO NOT HAVE TO MAKE ENORMOUS QUANTITIES AND MONOPOLIZE YOUR KITCHEN FOR AN ENTIRE WEEKEND IN ORDER TO HAVE STOCK.
Put two or three pounds of bones in a 2-quart pot, cover with water, bring it to a simmer, skim anything that looks unpleasant off the surface, and put it in the oven set to 190 degrees for as long as you wish, a few hours at least or for beef and veal 10 hours is good. Add an onion, two carrots and a bay leaf for the last hour of cooking. Strain (the finer the strainer, the better the stock—I strain through a cloth). This will give you about a quart of stock.
For veal stock, see if you can find a veal breast, which has a great mix of bone, cartilage and meat (I know some people have trouble finding bones—if you’re not worried about cost, osso bucco works). Ask your butcher to cut it into 3 inch pieces for stock (I use a cleaver which does the same work). Roast them in a 425 degree oven until they are beautifully golden brown and delicious looking. Then follow the above instructions. Also add a couple tablespoons of tomato paste and some garlic. Other aromats that are great to use here and in other stocks are leeks, peppercorns (crack them first), parsley and thyme.
I started looking at veal stock recipes (like this French Laundry at Home one by Carol) and my heart sunk. For one, I only bought 3 lbs of bones + meat from Cioffi's (Yelp entry), and for two ... it's Sunday afternoon and I want to use it in risotto this evening.
Luckily, the quoted way of doing it is pretty much what I had planned anyway - roasted then cooked in the oven for a couple of hours with onions, celery, and carrots.
We'll see if I'm up for doing the remouillage aferwards.
These were bought too soon and languished in the fridge for some time, hence the wilted look.
Filling was ricotta, crushed garlic clove, fresh black pepper, salt, minced & sauted onion and some of the zucchinis.
Had the leftover stuffing just stirred into linguini the next day.
- 4 cups all-purpose flour
- 4 tablespoons white sugar
- 1 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup margarine, softened
- 1 cup buttermilk
- 1 egg
- 1/4 cup butter, melted
- 1/4 cup buttermilk
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
- In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
- Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Had this as a link on FoodLikeThat, which I will be ditching one of these days. Key things with this seems to be use of both baking soda and powder, and lots of buttermilk.
Made originally for Christmas morning, 2008.
I have watched my mom prepare rouladen many times, and I'm sure I've even helped in the past. But, this is the first time I made them on my own (aside from Rachael's thread wrapping help).
Rouladen as I know it is made from beef. You can usually ask the butcher for rouladen cuts, and many butchers will already have it pre-cut (especially the Freybe Outlet Store on Hastings just off Victoria Drive). You don't pound it flat or anything - it comes cut as thin as you need it to be.
The quantities I mention here are for 16 rouladen. You want to figure about 2 per person and/or to have lots of leftovers, because they are delicious. Aside from the 16 strips of beef for the rouladen, you'll also need:
Mince the bacon and cook it over medium heat (or stick it in the oven) until it's nice and crispy. You'll want to drain the fat / juices as you go (save them!) to make sure it gets crispy. Mince the onions and saute them (perhaps with some of that delicious bacon juice) on low until translucent / tender. Mince the pickles. Once the bacon & onions are done, drain the fat / pat them to soak up some of the fat and let them cool. Once everything is no longer piping hot you can mix all of these things together.
Lay out the rouladen on a counter / workspace and spread with mustard. Do a twist of cracked pepper and salt over each piece of meat as well. Spoon on 2 Tbsp or soon onto one end of the piece of meat. Roll up the meat and secure it. If you're using thread, it's easiest if you do all the rolls, and then have someone help you wrap and tie each bundle.
Remember the bacon juice you saved? Put it in a pan and heat. Brown the rouladen on each side, doing them in batches until they are all browned. Place them in a dutch oven or casserole dish, sprinkling a little flour on them as you layer them in.
Deglaze the pan with water (or beer or wine) and pour over the dish of rouladen. Stir in a Tbsp or so of mustard for a bit more "tang" to the sauce as well as any leftover minced bacon / onion / pickle bits. Add water / liquor as needed so that the rouladen are mostly submerged. Cover and cook at 350°F for 45 minutes or so.
I made this for Lauren's birthday party. We ended up serving it as a "meatatizer" - it was lukewarm and we prepped it by cutting all the thread off and cutting it into slices. The cross section of the rolled meat with the stuffing looks nice on a plate.
Traditionally, you'd have this with potatoes or spätzle, plus some sort of highly cooked vegetable like red cabbage or perhaps some sauerkraut.
- 1 package active dry yeast
- 1/4 cup warm water
- 3/4 cup hot milk
- 3 tablespoons shortening
- 3 tablespoons granulated sugar
- 1 1/4 teaspoons salt
- 1 egg, beaten
- 4 cups all-purpose flour, or enough to make stiff dough
- melted butter
I made these for our Canada Day apartment picnic. What's that? It's when you put out pillows and blankets on the floor of your apartment because it's too cloudy / rainy to have a picnic outside!
On the second rise in the pan, they all just sort of rose into one large mass. Next time, put them farther apart in the pan.
I also think I might have over-kneaded a bit and/or worked in a bit too much flour as part of kneading, but it turned out some really nice crumb, almost like a biscuit or something with corn meal in it. This is theoretically a Southern food recipe, so maybe that makes sense.
The key part of German potato salad for me is the lack of mayonnaise and eggs. I make this up from scratch whenever I make it, but my version always includes two essential ingredients: Dijon mustard as part of the vinaigrette (I like the flavour and tang that it adds) and finely chopped dill pickles (a satisfying crunch and burst of vinegary / salty goodness).
I also usually put in bacon / guanciale / schinken speck, but this time around, knew that there were going to be a number of vegetarians present and skipped the meat products. Hence, I (*gasp*!) accidentally made a vegan potato salad - which I didn't even realize until someone asked what was in it, and it dawned on me that yes, it was indeed a vegan potato salad :P
The full recipe is on Foodista:
More on the magic of guanciale in the previous post.
Trying for something vaguely like Anthony's ragout. I remember it had carrots and pork, and the nutmeg seemed a good direction to go.
Pre-heat oven to 400°F
Grease a 12 cup muffin pan with a little oil
Crack an egg into each muffin tin
Spoon about a tablespoon or so of salsa over each egg (don't worry if it slides to one side or the other of the yolk)
Top each egg / salsa mixture with grated cheese - cheddar, monterey jack, or other flavourful melty-cheese works (mozzarella is too bland)
We had brunch today. I was browsing through my New York Times cookbook earlier in the week thinking of something fancy, and then went in the completely opposite direction and made this super simple version of huevos rancheros.
Baked another no knead to go with this, which was 2 parts white, 1 part rye, 1 part rolled oats. The oats kind of just disappear after the kneading, second rise, and baking, but they definitely improve the crumb. Also put in a can of Rickards Red beer.
Potatoes were boiled briefly last night, then sat in the fridge with fresh ground coriander, fennel, paprika, and olive oil, and then hung out in the oven on low heat for a couple of hours this morning.
Lastly in this post, but firstly served, was a “fruit salad” made of grated pear, Granny Smith apple, Pink Lady apple, and zest + juice of one lime.
Brunch as a meal to have people over for is neglected. I will do it more often.
I was going for the Banana Leaf's Rendang Beef curry - which is a completely different dish, but I think I got the coconut right, as well as the sweet + tang + spice.