I had some fast mish mash improv dinner last night: some cold lamb tongue, some grilled prawns, a little bit of pasta with butter and Grana Padano and parsley, a quick salad of warm butter beans, arugula, red onions and roasted peppers, some olives. Tonight, a beautiful piece of atlantic cod.
Posts: 6979 | Location: ]0^0[ | Registered: Aug 21, 2002
Last night I made beef stew from scratch, for the first time ever, to match with a Syrah.
Half the beef was tri-tip. The other half was pre-cut cubes labeled "beef for stewing".
Lesson learned - now I know better than to stew with beef labeled "beef for stewing". Tough, tasteless beef for stewing had me in a stew. I'd no beef with the tender, tasty tri-tip, however.
Posts: 1898 | Location: L.A. | Registered: Mar 02, 2005
I'm roasting duck right now and I think it should be done by 9 pm. Simple recipe: 1 duck, crushed white peppercorns, hawaiian red salt and honey. 350F for 30 minutes, then 1 hour and a half at 300. Pan fried potatoes and a bottle of red from Pessac-Leognan. I think I'll wait until morning for my espresso though. You are a brave man, PH.
Posts: 6979 | Location: ]0^0[ | Registered: Aug 21, 2002
OK, let's see if I can remember what I ate today. Break Fest - toast with organic creme cheese and lox. Cafe! Lunch - half of ciabatta roll with 2 slices of real Genoa salami and provolone, then 2 or 3 Chrysanthemum Lemon Tea packs. Dinner - skirt steak, potatoes, some green stuff with garlic and few quail eggs. Note.
Posts: 6979 | Location: ]0^0[ | Registered: Aug 21, 2002
I looked again and saw the edge of the meat. This countermeasure would not have worked in my house. Our Lab is an egg fiend. She would have considered them a bonus, not a deterrent.
PH
Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
Was down in Blacksburg since Thursday... so I didn't cook until last night when we had these. Set up a bistro table on our back porch (it was in the upper 60's and a nice soft breeze was blowing), and had these with Terra's mashed potatoes and a salad.
Go HOKIES!!!
Posts: 4865 | Location: North Plainfield, NJ | Registered: Oct 24, 2001
Yesterday I made pot roast. So simple and so good. Kosher salt, fresh ground pepper and garlic powder on both sides of a big thick chuck steak (about 3 pounds) browned it slowly on both sides in olive oil in a 12" frying pan, drained the oil, added 2 cans of beef broth and let it simmer with a cover for about 4 hours. The last 1/2 hour I took the lid off to reduce the broth but let it go a little to long so I had to deglaze it with water. Baked potatoes, peas and 2001 Penfold's bin 389. A very good wine but much too tannic even with an hour to air out. Leftovers today were very good but the beef wasn't fork tender anymore. Best eaten the day it's cooked...unlike pasta.
