Popovers, Prime Rib, and Pontet Canet
2.5 lb Harris Ranch, 5 hrs at 134F in sous vide, then 3 min a side on iron skillet seared in avocado oil
We made two waves of pop overs; this is the second batch. This is one of the least used pans in the kitchen quiver.
A big goblet of Pauilliac to wash it all down with.
Lots of horseradish sauce! Popovers are not served until everyone is seated so one can get them in all their puffy hot goodness
Not-fancy Italian sausage and homemade pasta. But “not-fancy” does not preclude Meaningful; under my watch, my 9 yo daughter did most of the work on the pasta (I handled the finishing of the kneading and stretching of the dough, but my girl did nearly everything else, with me merely standing next to her telling her what to do, how to do it, and why). Turned-out great, and – most importantly – it was some quality time we got to spend together. 
Nothing. All purchased but yummy.
Horseradish pickle.
Chicken meatloaf (kosher white meat).
Vegetable kugel.
Considering the work she put in, them pasta were drenched in … Awesome sauce!!!
Great post!
You’re lucky. My children can cook to survive (one, so far, at least enough to survive decently while abroad taking his MBA); but, to cook with me for one whole meal? I have yet to experience that, and, mind you, my children are much older than your daughter.
There’s hope for yours still! My passion for cooking didn’t really develop until college years, and it didn’t truly take-off until I was in my late twenties. Frustratingly, my 11 yo son shows pretty much zero interest in it at the moment.
It’s the best! Looks like your girls (or daughter and her friend?) are working on some chicken cutlets there?
That’s exactly right-chicken parm.
I just took them on their first college campus tour this weekend-time flies
Holy smokes!! So this picture is vintage … man … I’m trying to grab each and every one of these “young kid” moments I can, before they’re gone … my boy has a baseball game tonight, so that will be nice, and will cause me to figure out something that will be a quick cook for tonight’s dinner … thinking perhaps that spicy shrimp and scallops dish I love so much …
Looks incredible, Arv. Popovers and steak are at the apex of my favorite food combos…a good popover is so simple and yet so transcendent. Nice work.
If I had that kind of kitchen counter space stuff would multiply on it!
Good lick. What’d you stuff it with?
Thanks, stuffing was bread (leftover dinner rolls), some of the breast meat, bay shrimp, cilantro, an egg, fish sauce, aleppo pepper.
We’re trying out a new pork/lamb source and last night cooked a small leg, simply roasted. Served with Hakurei turnips and their greens, a bitter salad, and the incredible garlic purée from Andre Soltner (RIP) which has been going almost solera style in our freezer (juices added each time) for quite some time now.
Sorry for the ugly plating - but aren’t the colors lovely?
Made duck leg confit, and a straggler Ibérico pork tomahawk I had found in one of the freezers as I was digging through it to find some of the aforementioned duck legs. The pork tomahawk, I just used my old ancho chili based dry rub.
