That’s how you first-time post! Yum!!!
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Seeing Martin’s suggestion for an Asian inspired red cabbage (separate thread) triggered me to make this standby from Sheila Lukin (Silver Palate).
Conveniently, I had both red onions, red cabbage, bacon etc.
As is my wont, I made a few substitutions though - omitting the apples – since I only had Fuji and not the firm Granny Smiths that are ideal – and switching in maple syrup instead of brown sugar, along with using cider vinegar rather than red wine vinegar. Although the recipe didn’t officially require it, when I see calls for dry red wine, I impute that to mean the chef must consume the same as what goes into the pot.
Frying up the bacon, and in another recipe deviation, I separate these after they get crispy, using them as a garnish on top at the end, rather than letting them stewing them into the rotkohl. My better half likes warmed sauerkraut with them embedded as chunks, so we just agree to disagree on this. On most other topics we have delegated decision making, for example I will formulate our households ‘One China’ policy, while my SO will decide on the rugs, paints, color palette of Casita Arv.
Ready for consumption, along with a platter of potato fondant and fried pork rib eye chops. I add a touch of fenugreek powder to the pork breading for a hard to place, yet fascinating flavor.
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Last night. Pizzas. 24hour dough. Baking steel. Rapini, pork belly, fontina and pepperoini-gardinere on this one.
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Our niece wanted to learn how to grill tri-tip, so I fired these up yesterday, to go with killer Gruyere Scalloped Potatoes that my wife made, along with salad, sweet potatoes, and a Boneless Turkey Breast. I will never do well with style points on the food presentation, but the tri-tip was very, very good. Cooked indirect and low and slow on the Weber, and paired very well with a 2005 Pontet Canet and watching the Cowboys lose on the last play of the game!
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Double Thick Bone in Chops Stuffed with Pomegranate, Craisins, Granny Smith, Walnuts, Celery, Onion, Sage, Thyme, Sourdough w/ Roasted Asparagus and Homemade Apple Sauce
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Had a plan to do a Fettucini with fresh basil and cherry tomatoes but when I was at the grocery store looking at charcuterie I saw Guanciale and had to buy it. The result I’ll call Brianara. Left out the egg yolks and added the Basil and Tomatoes. Was pretty darn good if I may say so myself.
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Nice audible Brian, I don’t think I could pass up the guanciale either. Looks and sounds delicious!
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First time doing a lamb neck. I was using them for stock/consomme which I made yesterday (chicken and lamb) and never realized how much good meat is on these when you debone them.
Butterflied 2x, seasoned with herbs, lemon zest and toasted garlic
Trussed up
After browning off and roasting some veg, it’s currently the oven braising in wine and consomme + veg for the next few hours for NYE dinner.
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NYE cheese plate coming up to temperature, from top: Cowgirl Creamery Mt. Tam, 18 mo. Comte, Jasper Hill Bayley Hazen Blue, Meadow Creek Grayson, Papillon Roquefort, Rush Creek Reserve.
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Harkening back to 70’s era dinner parties, we had a fondue last night, which was a blend of Gruyere, Emmentaler and Gouda. My better half drinks bubbly with this, while I have a crisp Loire blanc. The red pot was a souvenir from our honeymoon in the Alps, and we pull it out every NYE.
I poured in a half bottle of the 2020 Thierry Delaunay ‘Le Grand Ballon’ Sauvignon Blanc [Val de Loire] into the the warming pan (I prep in an enameled cast iron pan on the stove top prior to serving in the fondue pot) before tasting it. That was a mistake since this branded regional SB is quite good, although more in the fruity NZSB style than the grassy/minerally Loire type. It’s 12% abv, a product of huge yields, and the tank raised on lees, showing lots of ripe+bitter citrus. I’d totally reload on this screwcapper if it was back on sale. It’s just right for cooking, and drinking!
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NYE dinner for my lovely wife and I:
Cucumber, dill and mustard with creme fraiche and roe.
Roasted marrow and parsley sauce; was supposed to be a bit more of a parsley salad but I overshot on the olive oil. Delicious nonetheless.
Homemade steak tartare using dry-aged sirloin.
Hanger steak with a sherry cream sauce, smashed potatoes, sauteed mushrooms, and creamed spinach (which had a nice flavor but I again overshot on the cream).
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I made fondue over the weekend. I’ve never made it before.
We don’t have a fondue pot, so I used a small crock pot. My friend had posted a photo on IG and inspired me to give it a try.
I think mine was a little too thick. Do you use flour or cornstarch? I used cornstarch, but possibly added too much? I used the same blend of cheeses that you used. Also, didn’t have kirsch and used brandy instead. Also used a dry chenin. It was very good, but I think I need to make some changes for next time.
In recognition of the fact that my UW Huskies were playing the Sugar Bowl down in the Big Easy (and also that I couldn’t justify the cost of flying myself there from Seattle and attending…darn it, what a game), I made my first batch of Jambalaya. I used some local Andouille and Creole sausages made at Fischer Meats in Issaquah, along with chicken thighs and, of course, shrimp. I also, of course, had a new bottle of Crystal hot sauce on hand to keep it authentically Louisiana.
Tasty for sure, but sort of a pain in the rear. Go Dawgs!
I generally riff off this set of ingredients/ratios. It’s from an old German cookbook, translated into English, dated 1980 and the masthead notes ‘West Germany’. I tend to use cornstarch, and would suggest prepping in a saucier style pan, using a figure 8 motion, to avoid lumpiness.
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Held off and finished the braised lamb neck NY day. I think my olfactory system was overloaded from smelling this braising for hours and I wanted to really enjoy it. Prepped with shiitakes and some roasted root vegetables. The demi glace turned out insane. Paired with 2016 Kinsman Eades Anjea. Really love this cut of lamb and will definitely do this again. Great dinner and especially great wine.
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happy new year to everyone here! Made a Wonderfull dinner on NYE for my girlfriend and I
Hamachi crudo, satsuma gel, fermented blueberry, jalapeño, hazelnut
Scallops, miatake, tatsoi, golden berry, meyer lemon burre blanc with caviar
not pictured is the meyer lemon curd with Italian meringue that my gf made and the 2017 Remy Massin Special Club that we both enjoyed that was absolutely delicious
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