Friday 20 February
It's what to do
with stew.
Monday, March 23, 2009
Steelhead and artichokes
Thursday 19 February
Barbara went shopping and returned victorious with some steelhead trout (see under trout). Trouts that go out to sea get huge, so we just sautéed one fillet and had it with these cute-cute-cute baby artichokes from the Market. Again, the secret is to snap off everything that snaps, then cut them in half, de-choke, and fry. Served with a lemon caper sauce for everything.
Barbara went shopping and returned victorious with some steelhead trout (see under trout). Trouts that go out to sea get huge, so we just sautéed one fillet and had it with these cute-cute-cute baby artichokes from the Market. Again, the secret is to snap off everything that snaps, then cut them in half, de-choke, and fry. Served with a lemon caper sauce for everything.
Osso Buco
Wednesday 18 February
Yet another smuggled meaty object from Antipastos up north. Holt was busy teaching, so Barbara got Marcella Hazan down from the shelf (and was she ever miffed at being up there!) and did a slow braise, perfuming the house with the sweet smell of sacrifice.
We had two thin circles of veal shank, with the outer skin on - it holds them together while they cook. Preheated the oven to 350 degrees, while dusting the veal with salted and peppered flour. Then browned them in oil in our Dutch oven, and set them aside. Into the Dutch oven went a knob of butter, a pour of olive oil, and a big onion, big carrot, and stalk of celery, all chopped up. These cooked until softened, then were moistened with some white wine wine, and cooked a while with two nice strips of lemon zest, about a half cup of frozen stock, a pound can of good tomatoes, a teaspoon of chopped thyme, and some sprigs of parsley. Then the veal circles got tucked under the vegetables, the pot was brought to a simmer, and it got covered and put into to the oven for 2-3 hours, where it was basted now and then (probably not as often as Marcella wanted.
The result was savory and delicious all by itself; as Marcella says, you can sprinkle gremolada over it, but why would you?
Yet another smuggled meaty object from Antipastos up north. Holt was busy teaching, so Barbara got Marcella Hazan down from the shelf (and was she ever miffed at being up there!) and did a slow braise, perfuming the house with the sweet smell of sacrifice.
We had two thin circles of veal shank, with the outer skin on - it holds them together while they cook. Preheated the oven to 350 degrees, while dusting the veal with salted and peppered flour. Then browned them in oil in our Dutch oven, and set them aside. Into the Dutch oven went a knob of butter, a pour of olive oil, and a big onion, big carrot, and stalk of celery, all chopped up. These cooked until softened, then were moistened with some white wine wine, and cooked a while with two nice strips of lemon zest, about a half cup of frozen stock, a pound can of good tomatoes, a teaspoon of chopped thyme, and some sprigs of parsley. Then the veal circles got tucked under the vegetables, the pot was brought to a simmer, and it got covered and put into to the oven for 2-3 hours, where it was basted now and then (probably not as often as Marcella wanted.
The result was savory and delicious all by itself; as Marcella says, you can sprinkle gremolada over it, but why would you?
Chilaquiles
Monday 16 February
Comfort food.
This was the second half of a casserole Holt had already made up. Heat 'n' eat.
Comfort food.
This was the second half of a casserole Holt had already made up. Heat 'n' eat.
Absolutely Canonical Eggs Benedict
Sunday 15 February
Barbara's innocent-looking car carried not only veal but Canadian bacon. The real deal, known to the natives as peameal bacon, because it is rolled in cornmeal and isn't bacon. In fact, a type of very lean cured pork loin.
So for dinner rather than breakfast, classic eggs Benedict. Engmuffs, fried Canadian peameal bacon, poached eggs, lemon hollandaise, a sprinkle of cayenne. Plate-licking good.
Barbara's innocent-looking car carried not only veal but Canadian bacon. The real deal, known to the natives as peameal bacon, because it is rolled in cornmeal and isn't bacon. In fact, a type of very lean cured pork loin.
So for dinner rather than breakfast, classic eggs Benedict. Engmuffs, fried Canadian peameal bacon, poached eggs, lemon hollandaise, a sprinkle of cayenne. Plate-licking good.
Veal Chops and Braised Fennel
Saturday 14 February, St. Valentine's
Clever of Canadian universities to have the break over Valentine's Day, which began with a recently discovered Linear B tablet from the Mycenaean palace of Theobromopolis and a lickable Valentine (wipe that smile and the chocolate off your face): calligraphy done in vegetable oil (though now I think about, egg white might have been even better) then dusted with cocoa and powered sugar.
Barbara had smuggled a couple of Antipasto's veal chops past the ever-vigilant US customs authorities by claiming to be some girl named G. Had. These were loin chops, like tiny T-bone steaks. So we pan seared them and set them on a little Vesuvius of braised fennel. Champagne. And then to welcome Barbara back to Cincinnati, Graeters. Cetera quis nescit?
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