I braised it stovetop w/ the wine and vegies and herbs/spices because my oven caught on fire. I added herbs de Provence and plenty of garlic along w/ the wine. 3 hours cooking time.
You can add the onions, mushrooms, carrots and potatoes after 2 hours of cooking the meat. 3 hours total. I do it in a black cast iron pan( 8inch) with a glass lid. You can watch it and test it all as you cook. If the vegies are done before the meat is fork tender, simply remove the vegies and continue cooking the beef. Add beef broth or beef bouillon to the pan for a deeper, richer flavor.
Happy New Year!
3 hours is a while. You will want to have some appetizers, like shrimp cocktail and cheese( bleu, and brie w/ jam) and crackers,sardines, minced mushrooms and onions sauteed w/ garlic and sage , artichokes etc... . while you wait, as well as wines of your choice ( I';m a nut for pinot noir), and / or egg nog . You will have sports on tv and as much talk as garlic in the food. It will all be spicy and good. You will need some kooks from your very own family to be involved, as well as the lonesome and homeless. They are as worthy of love and consideration as the food.
God Bless. Happy New Year.
Friday, December 31, 2010
Thursday, December 30, 2010
You Win Some, You Lose Some
An historic college basketball game tonight as the 90 game winning streak by Connecticut - best all time since John Wooden's UCLA men's team in the 70's - was eclipsed by the Stanford women. Great ball game. I am an avid fan of girl's basketball because all 3 of my girls have played basketball.
It happens with food, too. You might have made, say, a great beef Bourguignonne - which means beef " as prepared in Burgundy," which is braised w/ onions and mushrooms in red wine, Burgundy, I suppose, which equates with our California Pinot Noir( same grape).
You make it the best 90 times and the next time you screw up and lose and then you might make it great many times thereafter. It will probably make you better after you lose because you don't want to lose again.
I bought a beef chuck roast today and intend to prepare it in the beef Bourguignonne manner tomorrow - a simple adaptation - and will report on the results tomorrow after it is done.
It happens with food, too. You might have made, say, a great beef Bourguignonne - which means beef " as prepared in Burgundy," which is braised w/ onions and mushrooms in red wine, Burgundy, I suppose, which equates with our California Pinot Noir( same grape).
You make it the best 90 times and the next time you screw up and lose and then you might make it great many times thereafter. It will probably make you better after you lose because you don't want to lose again.
I bought a beef chuck roast today and intend to prepare it in the beef Bourguignonne manner tomorrow - a simple adaptation - and will report on the results tomorrow after it is done.
Monday, December 27, 2010
It Will SaveYour Life
Nice to be back. I've had a nasty virus in my computer and was unable to hold my website. Thanks to Norton Live, the virus(es) has been removed and I am protected again.
I have a passion for the roasts, stews and soups of wintertime. The one pot meals that nourish, sustain and excite us through the cold and dark time of the year. I swear that some of these lunches and suppers have saved my life.
If you're from the Midwest( Mn) and you grew up on Mom's pot roast , you know what I mean. You can make it better, I think. She seasoned it with salt and pepper - the chuck or blade front end of the cow, as well as the potatoes, carrots and onions.
Add garlic and rosemary or "herbs de Provence( a mixture of dried herbs from the South of France) which includes basil, fennel seed, lavender. marjoram, rosemary,sage, summer savory and thyme ( according to the "Food Lover's Companion") - a thoroughly intoxicating perfume of flavors esp when married to meats like beef or pork, or chicken in a one black cast iron pan meal.
One hour total cooking time w/ chicken - add vegetables the same time as the chicken.
With a pork or beef roast( or venison), add the vegetables after one hour of cooking and check for tenderness at 2 to 2 1/2 hours. You should add water and wine at the beginning and cover your container( 2 cups water, 1 cup wine - red or white). It is so simple and so good - deep, rich, aromatic, delicious.
Serve with artisan bread for dunking.It will keep you alive and interested. Umm, 350 degree oven. Oh, add whole mushrooms, too. Mom didn't.
I have a passion for the roasts, stews and soups of wintertime. The one pot meals that nourish, sustain and excite us through the cold and dark time of the year. I swear that some of these lunches and suppers have saved my life.
If you're from the Midwest( Mn) and you grew up on Mom's pot roast , you know what I mean. You can make it better, I think. She seasoned it with salt and pepper - the chuck or blade front end of the cow, as well as the potatoes, carrots and onions.
Add garlic and rosemary or "herbs de Provence( a mixture of dried herbs from the South of France) which includes basil, fennel seed, lavender. marjoram, rosemary,sage, summer savory and thyme ( according to the "Food Lover's Companion") - a thoroughly intoxicating perfume of flavors esp when married to meats like beef or pork, or chicken in a one black cast iron pan meal.
One hour total cooking time w/ chicken - add vegetables the same time as the chicken.
With a pork or beef roast( or venison), add the vegetables after one hour of cooking and check for tenderness at 2 to 2 1/2 hours. You should add water and wine at the beginning and cover your container( 2 cups water, 1 cup wine - red or white). It is so simple and so good - deep, rich, aromatic, delicious.
Serve with artisan bread for dunking.It will keep you alive and interested. Umm, 350 degree oven. Oh, add whole mushrooms, too. Mom didn't.
Monday, November 8, 2010
Best Memories, First Fruits of the DeerHunt
First fruits of the hunt are the tenderloins, the torpedo shaped portions of muscle that lay on either side of the backbone INSIDE THE CAVITY OF THE DEER, an area I think many hunters miss. It corresponds to the tenderloin or filet mignon of beef cattle.
It should be removed when you get your gutted deer back to camp. Otherwise it will dry out. Next day for sure.
Slice them in 3/8 inch thick portions. Saute onions till translucent( half carmelized) add sliced mushrooms, cook till soft ( a couple of minutes), add seasoned( salt, pepper, garlic) deer tenderloins to pan and cook a minute or so and turn and cook another minute or two. Add brandy ( 1/2 cup), cook 1 minute, then add butter( 3 -4 pats) and swirl till melted and serve over french bread toasts. Venison should be medium rare.
Tender, luscious first meal of your special deer, as they all are.
It should be removed when you get your gutted deer back to camp. Otherwise it will dry out. Next day for sure.
Slice them in 3/8 inch thick portions. Saute onions till translucent( half carmelized) add sliced mushrooms, cook till soft ( a couple of minutes), add seasoned( salt, pepper, garlic) deer tenderloins to pan and cook a minute or so and turn and cook another minute or two. Add brandy ( 1/2 cup), cook 1 minute, then add butter( 3 -4 pats) and swirl till melted and serve over french bread toasts. Venison should be medium rare.
Tender, luscious first meal of your special deer, as they all are.
Friday, November 5, 2010
Deer Hunting, The Earliest Memories
The best memories of deer hunting are the earliest ones. You knew nothing about it from experience - you were 12 or 15 and hunted with a 12 or 20 gauge slug, or a 30-30.
You'd mostly heard stories from your Dad and your uncles and great uncles. About them and their hunts and Grandpa, too, who'd learned to hunt deer from the Indians who still lived on the homestead when he was young. Before they were called to the reservation. The Indians had no problem getting the deer they needed - my impression was that it was more outsmarting them, than hunting. Which just might be be defined as hunting.
The Indians knew where and what the deer ate, and where and when they slept and since that's about all that deer they do, it was simple. Get there a little ahead of time and watch and wait and then shoot.
Cousin( great uncle) Clifford taught me that deer feed downwind, thus utilizing the great sense advantage they have over us - sound and smell, primarily - smelling upwind, looking downwind and hearing all directions as they fed downwind.
Which helps us to get them and then eat them, which is the original reason for all this hunting. Our advantage is eyesight and reason. Theirs the nose and ears. The deer win most of the time.
You'd mostly heard stories from your Dad and your uncles and great uncles. About them and their hunts and Grandpa, too, who'd learned to hunt deer from the Indians who still lived on the homestead when he was young. Before they were called to the reservation. The Indians had no problem getting the deer they needed - my impression was that it was more outsmarting them, than hunting. Which just might be be defined as hunting.
The Indians knew where and what the deer ate, and where and when they slept and since that's about all that deer they do, it was simple. Get there a little ahead of time and watch and wait and then shoot.
Cousin( great uncle) Clifford taught me that deer feed downwind, thus utilizing the great sense advantage they have over us - sound and smell, primarily - smelling upwind, looking downwind and hearing all directions as they fed downwind.
Which helps us to get them and then eat them, which is the original reason for all this hunting. Our advantage is eyesight and reason. Theirs the nose and ears. The deer win most of the time.
Tuesday, November 2, 2010
Duck Egg Rolls
I thawed a bag of stir fry vegetables- broccoli, pea pods,peppers,onions, etc...-added already cooked duck meat( minced) and ran it in the food processor, added soy, sauce, garlic, ginger, crushed hot red pepper, cilantro all to taste and rolled it up in the egg roll skins.
Deep fried them in about an inch of vegetable oil - small pan so you don't need so much oil, which is one of the reasons we don't deep fry at home often - it takes so much oil. Turned them once. About 2 minutes per side to get them golden.
Served them with a dipping sauce made of chokecherry jam, balsamic vinegar, soy sauce, sugar( or honey), garlic, crushed hot red pepper. Sweet and sour and hot.
Exceptional.Sure glad I have friends that shoot ducks and make wild chokecherry jam and give them to me.
Deep fried them in about an inch of vegetable oil - small pan so you don't need so much oil, which is one of the reasons we don't deep fry at home often - it takes so much oil. Turned them once. About 2 minutes per side to get them golden.
Served them with a dipping sauce made of chokecherry jam, balsamic vinegar, soy sauce, sugar( or honey), garlic, crushed hot red pepper. Sweet and sour and hot.
Exceptional.Sure glad I have friends that shoot ducks and make wild chokecherry jam and give them to me.
Tuesday, October 12, 2010
Duck Soup
It is great when you have friends that give you ducks because they shot so many yesterday that they don't want to clean today's shoot, which was another good one on Lake Onamia near Mille Lacs Lake.
I got 12, which I skinned and boned out.
Today I made a duck ragout of some, which involved onions, sweet peppers, duck sliced on the bias in quarter inch thick slices, garlic, red pepper, cilantro, bay leaf, red wine( Shiraz), rum, chokecherry jam, and olive oil. Served w/ rice, black beans and cornbread.
If you have ever done anything wrong , this will make it right. This is redemption.
Terve tulua, as they say in Finnish." Come again."
I got 12, which I skinned and boned out.
Today I made a duck ragout of some, which involved onions, sweet peppers, duck sliced on the bias in quarter inch thick slices, garlic, red pepper, cilantro, bay leaf, red wine( Shiraz), rum, chokecherry jam, and olive oil. Served w/ rice, black beans and cornbread.
If you have ever done anything wrong , this will make it right. This is redemption.
Terve tulua, as they say in Finnish." Come again."
Thursday, September 9, 2010
Rao's Lemon Chicken
Lemon Sauce;
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine or balsamic vinegar
1 1/2 teaspoons minced garlic
1 /2 teaspoon dried oregano
1/4 cup brandy
Whisk together or use your food processor or wand to make an emulsion.
Slice boneless chicken breasts( or grouse or pheasant) on the bias( diagonally) into 1 /2 inch thick portions. Season w/ salt and pepper, dredge in flour, and fry in med hot oil in frying pan a minute or two per side, remove from pan and reserve on plate and do another batch(s) as necessary. Do not overcook the cutlets. Add all the browned cutlets back into the pan, spoon lemon sauce on top of them, and place under a broiler till reheated and bubbly and bronzed.Place on serving platter and sprinkle w/ fresh chopped parsley. Serve w/ wild rice, white rice, pasta or roasted potatoes. Squash or carrots or spinach for the vegetable. Serve with extra lemon sauce on the side and rustic bread.
2 cups fresh lemon juice
1 cup olive oil
1 tablespoon red wine or balsamic vinegar
1 1/2 teaspoons minced garlic
1 /2 teaspoon dried oregano
1/4 cup brandy
Whisk together or use your food processor or wand to make an emulsion.
Slice boneless chicken breasts( or grouse or pheasant) on the bias( diagonally) into 1 /2 inch thick portions. Season w/ salt and pepper, dredge in flour, and fry in med hot oil in frying pan a minute or two per side, remove from pan and reserve on plate and do another batch(s) as necessary. Do not overcook the cutlets. Add all the browned cutlets back into the pan, spoon lemon sauce on top of them, and place under a broiler till reheated and bubbly and bronzed.Place on serving platter and sprinkle w/ fresh chopped parsley. Serve w/ wild rice, white rice, pasta or roasted potatoes. Squash or carrots or spinach for the vegetable. Serve with extra lemon sauce on the side and rustic bread.
Monday, August 23, 2010
Rao's Lemon Chicken
I got a book from the antique store where I have a booth and it is called Rao's Cookbook - over 100 yrs of Italian home cooking - a restaurant in Harlem - in which there are many great recipes, including one for " Rao's Famous Lemon Chicken." It is great. It is simple and exceptional.
I understand and appreciate restaurant recipes because I had one for years. They are easy for me to understand and adapt to the home cook. The lemon sauce is the secret in this one, plus the intricate timing and perfect cooking of the chicken.
I have adapted this recipe, which originally involved whole halved chickens, I also have changed the sauce a bit, but owe the entire recipe and concept to Rao's. Recipe follows tomorrow. Thank you.
I understand and appreciate restaurant recipes because I had one for years. They are easy for me to understand and adapt to the home cook. The lemon sauce is the secret in this one, plus the intricate timing and perfect cooking of the chicken.
I have adapted this recipe, which originally involved whole halved chickens, I also have changed the sauce a bit, but owe the entire recipe and concept to Rao's. Recipe follows tomorrow. Thank you.
Wednesday, August 4, 2010
Love At First Bite
The Copper River Red or Sockeye is the Queen of all salmon. If you have a friend Kenny who fishes them then you are as lucky as I am lucky. They inhabit the SE coastal waters of Alaska.
The best little open faced sandwich in the world utilizes the luscious flesh of the Red One as gravlax - salt, pepper, sugar and dill cured for a day or two in the fridge, or as I have discovered, simply raw or 10 minutes into the cure.
Slice super thin across the grain of the meat and place on your favorite cracker or crustina and top with sour cream and fresh dillweed. Or top w/ wasabi . Eaten bare even, or unadorned is to participate in the history of this glorious one; it is tasting it's prey, it's fight, it's sex, it's speed, it's high jump. Your first girlfriend or your best wife. Or both. Plus the Pacific Ocean.
Remember the little roll ups Mom made with dried sliced beef and cream cheese with a pickle in the middle? Do it with this salmon. Enclose it w/ lefse, even, for a new take on a classic. Salud.
The best little open faced sandwich in the world utilizes the luscious flesh of the Red One as gravlax - salt, pepper, sugar and dill cured for a day or two in the fridge, or as I have discovered, simply raw or 10 minutes into the cure.
Slice super thin across the grain of the meat and place on your favorite cracker or crustina and top with sour cream and fresh dillweed. Or top w/ wasabi . Eaten bare even, or unadorned is to participate in the history of this glorious one; it is tasting it's prey, it's fight, it's sex, it's speed, it's high jump. Your first girlfriend or your best wife. Or both. Plus the Pacific Ocean.
Remember the little roll ups Mom made with dried sliced beef and cream cheese with a pickle in the middle? Do it with this salmon. Enclose it w/ lefse, even, for a new take on a classic. Salud.
Thursday, July 22, 2010
The Big Bakery Conspiracy
A conspiracy of Big Bakeries has turned whole wheat bread into white bread. Anyone notice?
I heard about plans to do this - make ww bread w/ the consistency of white bread about a yr ago on NPR or MPR. It has happened.
The new whole wheat bread lacks bite( texture) and the depth of flavor you get when you chew food. It has the feel of white bread in your mouth - soft glop.
New England Brown Bread is one of the few over the counter real breads remaining - grainy texture, great chew - flavor becoming deeper, nuttier and more complex as you chew. Even tho' it is technically not whole wheat.
Some of the artisanal breads are excellent and I appreciate that trend, but some have crusts that are difficult to chew. And some are not cheap.
I heard about plans to do this - make ww bread w/ the consistency of white bread about a yr ago on NPR or MPR. It has happened.
The new whole wheat bread lacks bite( texture) and the depth of flavor you get when you chew food. It has the feel of white bread in your mouth - soft glop.
New England Brown Bread is one of the few over the counter real breads remaining - grainy texture, great chew - flavor becoming deeper, nuttier and more complex as you chew. Even tho' it is technically not whole wheat.
Some of the artisanal breads are excellent and I appreciate that trend, but some have crusts that are difficult to chew. And some are not cheap.
Thursday, July 15, 2010
Jumbo Wild Raspberries
Not a great photo, but it does show the size of the wild berries that I have been waxing on about in the past few posts.
It Just Keeps on Getting Better
And of course put the wild raspberries on your breakfast cereal, french toast and pancakes.
Do yourself and your family a favor by using whole grain cereals and grains. Make pancakes w/1 c whole wheat flour, 1/2 tsp salt, 1 tblsp sugar(or honey or real maple syrup) 1 tsp baking powder, 1 cup milk( skim), 1 egg , 1 tblsp oil. They taste similar to buckwheat cakes, have substance, depth of flavor, nutritional value, and a great nutty taste.
Eat the cakes w/ real butter, and real maple syrup , top w/ berries. It's all about balancing taste and nutrition. I guarantee you that once you eat whole wheat pancakes you will not go back to the empty flavor and calories of white pancakes. If you are eating mostly good stuff, it is ok to eat the butter and syrup.
Do yourself and your family a favor by using whole grain cereals and grains. Make pancakes w/1 c whole wheat flour, 1/2 tsp salt, 1 tblsp sugar(or honey or real maple syrup) 1 tsp baking powder, 1 cup milk( skim), 1 egg , 1 tblsp oil. They taste similar to buckwheat cakes, have substance, depth of flavor, nutritional value, and a great nutty taste.
Eat the cakes w/ real butter, and real maple syrup , top w/ berries. It's all about balancing taste and nutrition. I guarantee you that once you eat whole wheat pancakes you will not go back to the empty flavor and calories of white pancakes. If you are eating mostly good stuff, it is ok to eat the butter and syrup.
Monday, July 12, 2010
A Toast to the Wild Berry
Gotta love summer - fresh caught fish pan fried and finished off w/ white wine, parsley,tarragon and butter - the French way. Wild raspberries for dessert, alone, or w/ vanilla yoghurt, or cream, or ice cream. Or as my favorite - the galette - an open faced rustic tart or pie.
When you eat them alone, they are not alone - they are in company with their own sweet/tart nuance of flavor, aroma, and their history of rain, sun,extremes of heat and near frost, the birds and the bees and bears, too. A passing fox, deer, a coyote, grouse, wild turkeys and more. And finally me. Lucky me.
I raise my glass.
When you eat them alone, they are not alone - they are in company with their own sweet/tart nuance of flavor, aroma, and their history of rain, sun,extremes of heat and near frost, the birds and the bees and bears, too. A passing fox, deer, a coyote, grouse, wild turkeys and more. And finally me. Lucky me.
I raise my glass.
Monday, July 5, 2010
Berry Patch Blues
Attacked by mosquitos in the wild raspberry patch this morning. I got one stuck in my throat like a tiny fishbone and couldn't stop coughing.
My young mama lab - currently nursing 7 little ones - came with me - and competed with me for the low growing berries. She picks faster than I can. She also likes cantaloupe and watermelon, including the rind.
Marinade for venison:
1 c red wine
3/4 c soy sauce
1 c vegetable oil
1/3 c lemon juice
2 tbsp Worcestershire sauce
2 tsp dry mustard
1 tbsp black pepper
2 lg bay leaf
4 cloves garlic
4 sprigs parsley( 2 tsp dried)
Use a food processor or jar w/ a lid to make an emulsion. Marinade roast ( 2 or 3 lb) for a day or more in the fridge of course.
My young mama lab - currently nursing 7 little ones - came with me - and competed with me for the low growing berries. She picks faster than I can. She also likes cantaloupe and watermelon, including the rind.
Marinade for venison:
1 c red wine
3/4 c soy sauce
1 c vegetable oil
1/3 c lemon juice
2 tbsp Worcestershire sauce
2 tsp dry mustard
1 tbsp black pepper
2 lg bay leaf
4 cloves garlic
4 sprigs parsley( 2 tsp dried)
Use a food processor or jar w/ a lid to make an emulsion. Marinade roast ( 2 or 3 lb) for a day or more in the fridge of course.
Wednesday, June 30, 2010
Wild Raspberries and Venison Stew
A profusion of ripe wild raspberries in my patch. I thought last yr was great - this year's crop may be better, and it's only the beginning of the blooming. You've got to pick mid day to diminish the impact of mosquitos, and preferably in the sun w/ a breeze.
Venison stew and the raspberries for dinner last night with a Pinot Noir. A perfect marriage or should I say menage a trois. I added the wine to the stew, as well as brandy, bay leaves, Herbs de Provence, potatoes, carrots, celery, onions, mushrooms, plus an au jus base for meat( beef) flavor. And plenty of garlic, of course. ( I will post the marinade recipe for the venison, tomorrow).
Ask your favorite restaurant if you can buy a bag of au jus base from them because a good restaurant will have a better quality base then you can get in a store. I was always glad to sell stuff like that to customers when I had the restaurant.If you are a good regular customer, they will be glad to do it for you - that extends to, for example, prime rib, whole beef tenderloins( filet mignon), Alaskan King Crab, etc... . Probably would have to be an independent restaurant.
Venison stew and the raspberries for dinner last night with a Pinot Noir. A perfect marriage or should I say menage a trois. I added the wine to the stew, as well as brandy, bay leaves, Herbs de Provence, potatoes, carrots, celery, onions, mushrooms, plus an au jus base for meat( beef) flavor. And plenty of garlic, of course. ( I will post the marinade recipe for the venison, tomorrow).
Ask your favorite restaurant if you can buy a bag of au jus base from them because a good restaurant will have a better quality base then you can get in a store. I was always glad to sell stuff like that to customers when I had the restaurant.If you are a good regular customer, they will be glad to do it for you - that extends to, for example, prime rib, whole beef tenderloins( filet mignon), Alaskan King Crab, etc... . Probably would have to be an independent restaurant.
Wednesday, June 23, 2010
Midsommarsdag on Upper Lake St Croix
Midsommarsdag at Tim and Beth's on Upper Lake St Croix Lake in NW Wisconsin was a Memorable Feast and more. It included of course many traditional Scandinavian foods like Swedish meatballs, gravlax - wild caught salmon quickly marinated in salt, brown sugar, dill, black pepper, elderberry juice and cider vinegar, as well as salt( important) - ready to eat in 20 minutes. Exceptional and melt in your mouth.
Cold Swedish meatballs were served w/ lingonberry sauce, but my preference was to eat them w/ a slice of pickled beets; the lingonberry sauce with the cold boiled red potatoes. A personal favorite.
Cloud like rice pudding and almond cookies;a layered strawberry and whipped cream cake that was pure heaven.
We drank Swedish ales, Aquavit, and danced around the "stang" ( pole garlanded w/ birch leaves and daisies) as we sang songs of loss and regret for the homeland in the native tongue., accompanied by Tim and Beth on the guitar and violin.
We played "Kub," a Swedish cross version of horseshoes and Bocce Ball and it is better than either. Sport, drama, strategy and you can win if you are 9 or 90.
All part of an ancient fertility rite and celebration of summer that continues to this day in Scandinavia and certain locations in America. It was great.
Cold Swedish meatballs were served w/ lingonberry sauce, but my preference was to eat them w/ a slice of pickled beets; the lingonberry sauce with the cold boiled red potatoes. A personal favorite.
Cloud like rice pudding and almond cookies;a layered strawberry and whipped cream cake that was pure heaven.
We drank Swedish ales, Aquavit, and danced around the "stang" ( pole garlanded w/ birch leaves and daisies) as we sang songs of loss and regret for the homeland in the native tongue., accompanied by Tim and Beth on the guitar and violin.
We played "Kub," a Swedish cross version of horseshoes and Bocce Ball and it is better than either. Sport, drama, strategy and you can win if you are 9 or 90.
All part of an ancient fertility rite and celebration of summer that continues to this day in Scandinavia and certain locations in America. It was great.
Tuesday, June 22, 2010
Once in a Blue Moon
Reality trumps Canadian Fishing Trip fantasy in this entry because I just returned from cousin Tim and Beth's on Upper St Croix Lake in NW Wisconsin - the headwaters of the St Croix River and of the mighty Brule, which flows N into Lake Superior. Two major rivers flowing opposite directions from the same lake and the lake does not get empty in the middle.
Located at Solon Springs, Wisconsin, which is also the home of an eccentric shop/cafe/ named Once In A Blue Moon - antiquities, collectibles,edibles , owned and hosted by a gracious, charming worldly woman from elsewhere. Her good friend owns Far Niente winery in Napa Valley, which produces arguably the best one or two Cabernet Sauvignon's in America . The '06 goes for about a hundred bucks a bottle. Tim and I had a glass a piece, gratis. What a treat. Plus free tomato basil soup and food for the kids(3) from the casual buffet that she had set up for Father's Day. It had required reservations, which we didn't have so she let us eat free from what was left of the buffet. Great spinach quiche. We were generous in the tip bucket.
You've got to check the place out. You will leave truly incredulous.
Located at Solon Springs, Wisconsin, which is also the home of an eccentric shop/cafe/ named Once In A Blue Moon - antiquities, collectibles,edibles , owned and hosted by a gracious, charming worldly woman from elsewhere. Her good friend owns Far Niente winery in Napa Valley, which produces arguably the best one or two Cabernet Sauvignon's in America . The '06 goes for about a hundred bucks a bottle. Tim and I had a glass a piece, gratis. What a treat. Plus free tomato basil soup and food for the kids(3) from the casual buffet that she had set up for Father's Day. It had required reservations, which we didn't have so she let us eat free from what was left of the buffet. Great spinach quiche. We were generous in the tip bucket.
You've got to check the place out. You will leave truly incredulous.
Thursday, June 17, 2010
Lucky me
It is not better not being there but you can imagine what you've done, as if you were there. I let the 38" northern ( jack) go, released him, unharmed. I am the leader on the big board. 10 bucks to get in. A hundred or so if you win, which 38" will not do, historically.
I won at poker last night, which means I came out ahead. Needed some assistance from Pat because I am not accustommed to playing poker esp all the fancy games they play these days. It was dumb luck. Then I almost climbed into bed w/ Vern, who is about 78 yrs old. Glad he didn't wake up. Right spot, wrong cabin. Just the right am't of scotch and poker.
A little woozy for breakfast, but cooking brought me around. Did the hash as in my previous post. It was great.
Got stuck in big wind getting home ( cabin) with Ira today- feared for our lives - 4 foot waves and 30 plus wind. Ira is 133 soaking wet, which he was, me 155. I drove the boat, he on bow. We needed more weight - some of the guys go 250 plus. We could have used one in the bow. Was terrified that we would flip over. We made it, drank beer in celebration of life, and cooked walleye the French way - seasoned and floured filets sauteed in oil 2 or 3 min per side, remove fillets, add white wine, tarragon, parsley, garlic, reduce, add butter. Swirl. Pour over fillets. Equisite.
I won at poker last night, which means I came out ahead. Needed some assistance from Pat because I am not accustommed to playing poker esp all the fancy games they play these days. It was dumb luck. Then I almost climbed into bed w/ Vern, who is about 78 yrs old. Glad he didn't wake up. Right spot, wrong cabin. Just the right am't of scotch and poker.
A little woozy for breakfast, but cooking brought me around. Did the hash as in my previous post. It was great.
Got stuck in big wind getting home ( cabin) with Ira today- feared for our lives - 4 foot waves and 30 plus wind. Ira is 133 soaking wet, which he was, me 155. I drove the boat, he on bow. We needed more weight - some of the guys go 250 plus. We could have used one in the bow. Was terrified that we would flip over. We made it, drank beer in celebration of life, and cooked walleye the French way - seasoned and floured filets sauteed in oil 2 or 3 min per side, remove fillets, add white wine, tarragon, parsley, garlic, reduce, add butter. Swirl. Pour over fillets. Equisite.
Wednesday, June 16, 2010
Canadian Fishig Trip, continued
So. I am not there. On the ACFT. See previous post. I will participate as if I was.
Beans and weenies first night, traditional.
First breakfast will be a hot dog scramble.It will include the leftover sliced weenies plus onions and peppers and potatoes like a hash. Cook them all in your black cast iron pan.
Remember to cook your hash slow; get up early if you are the cook. In order to cook it slow and carmelize your onions( put them in the pan first) you will have to think of your first girlfriend and how her mouth tasted like sweet corn when you kissed( I have said this before); this will take a while. Also you could think about Marissa Tomei in " Before The Devil Knows Your Dead" - point being that the onions need some time to get sweet.
When the hash is done and you have added plenty of garlic and cracked red pepper, crack eggs on top of the hash and place in your oven and get them soft cooked like poached or over easy and then get your pan out of the oven. Don't over cook. Have plenty of toast ready.
After you eat it is time to fish., You will fish all day. You will catch a 38" northern pike( "jack" in Canadian) on a little Shad Rap. It will be sport. It will be a great day w/ a lifelong friend, your boat partner for the day. Plus plenty of adequate walleyes.
Salud!
Beans and weenies first night, traditional.
First breakfast will be a hot dog scramble.It will include the leftover sliced weenies plus onions and peppers and potatoes like a hash. Cook them all in your black cast iron pan.
Remember to cook your hash slow; get up early if you are the cook. In order to cook it slow and carmelize your onions( put them in the pan first) you will have to think of your first girlfriend and how her mouth tasted like sweet corn when you kissed( I have said this before); this will take a while. Also you could think about Marissa Tomei in " Before The Devil Knows Your Dead" - point being that the onions need some time to get sweet.
When the hash is done and you have added plenty of garlic and cracked red pepper, crack eggs on top of the hash and place in your oven and get them soft cooked like poached or over easy and then get your pan out of the oven. Don't over cook. Have plenty of toast ready.
After you eat it is time to fish., You will fish all day. You will catch a 38" northern pike( "jack" in Canadian) on a little Shad Rap. It will be sport. It will be a great day w/ a lifelong friend, your boat partner for the day. Plus plenty of adequate walleyes.
Salud!
Monday, June 14, 2010
Annual Canadian Fishing Trip
I am missing the Annual Canadian Fishing Trip( ACFT) this year. There are usually about 10-12 of us, half of those nearly lifelong friends. We share 3 rustic cabins, which include wood cookstoves, a propane fridge, propane lights, etc... . An outhouse a piece( per cabin) with a lakeview if you prop the door open.
First evening meal at our ACFT is traditionally beans and weenies. When chopped onions are nearly carmelized, add jalapeno peppers to the pan( black cast iron) till soft, then add beans from a can. This is way better than just beans - the sweet and hot of the baked beans is deliriously good along w/ a meat market dog w/ natural casings.
You can also start w/ bacon in the pan and add onions when it is half done, then the peppers, etc... .
Accompany this of course w/ a cold beer or two of your choice.
First evening meal at our ACFT is traditionally beans and weenies. When chopped onions are nearly carmelized, add jalapeno peppers to the pan( black cast iron) till soft, then add beans from a can. This is way better than just beans - the sweet and hot of the baked beans is deliriously good along w/ a meat market dog w/ natural casings.
You can also start w/ bacon in the pan and add onions when it is half done, then the peppers, etc... .
Accompany this of course w/ a cold beer or two of your choice.
Wednesday, May 5, 2010
San Diego Food Continued
Wild caught salmon, soft shell crab, and yellowtail sushi at Sapporo Restaurant and Bar in Ocean Beach.
Mahi and wahoo tacos at South Beach Bar in Ocean Beach.
Greek and Lebanese buffet in OB , I think; great vegetables and legumes - hummus, baba ghanoush, spiced carrots, green beans, lentils and that Greek ground lamb and beef product that is so tender and delicious. Rice and tapioca pudding.
Mahi and wahoo tacos at South Beach Bar in Ocean Beach.
Greek and Lebanese buffet in OB , I think; great vegetables and legumes - hummus, baba ghanoush, spiced carrots, green beans, lentils and that Greek ground lamb and beef product that is so tender and delicious. Rice and tapioca pudding.
Monday, May 3, 2010
Memorable Food of San Diego
Just got back from my daughter's wedding in San Diego.
Memorable foods of San Diego:
The cracker thin dryed out blackened Mahi sandwich at the Gaslight Tavern in the historical gaslight area of downtown. It cost $9.oo and really sucked - my 1st meal out in San Diego on this trip. I know better and should have said get me the MOD ( mgr on duty) and said to him/her is this what you intended to serve. Didn't, was intoxicated w/ beautiful downtown gaslight San Diego, should have. People watching, locale, and local ale was exceptional.
Note: memorable can be good or bad.
More posts coming re: San Diego food.
Memorable foods of San Diego:
The cracker thin dryed out blackened Mahi sandwich at the Gaslight Tavern in the historical gaslight area of downtown. It cost $9.oo and really sucked - my 1st meal out in San Diego on this trip. I know better and should have said get me the MOD ( mgr on duty) and said to him/her is this what you intended to serve. Didn't, was intoxicated w/ beautiful downtown gaslight San Diego, should have. People watching, locale, and local ale was exceptional.
Note: memorable can be good or bad.
More posts coming re: San Diego food.
Friday, April 16, 2010
Roast Chicken and Vegetables w/ herbs de Provence
If you have already cooked all day at your job, like me, or worked all day at your job and you are tired and want to relax, yet you have to feed your family and as long as you are going to eat you want to eat well, then one of my favorites is to do the one pan roast dinner.
Beef or venison is great roasted along w/ potatoes, carrots, onions, celery. But the red meats take two or three hours, depending on their size.
Do chicken. Put it in a preheated black cast iron pan w/ olive oil , onions, carrots celery, and potatoes. Season all w/ herbes de Provence(bo't as a blend it includes basil, fennel seed, lavender,marjoram,rosemary, sage,summer savory and thyme - according to the Food Lover's Companion) which are to be strewn moderately over the chicken and vegetables. Add salt, pepper, garlic. Place in a 350 degree oven for about one hour, and all are done simultaneously. Vegetables should be fork tender. Chicken's juices should run clear when pierced w/ a knife or toothpick or should be 165 degrees on a meat thermometer.
The secret of this dish is no secret. You do not want to over cook the chicken, nor under cook it. The simplicity of this meal is that the vegetables and chicken are done at the same time - about 45 minutes to 1 hour.
Beef or venison will take 2 to 2/ 1/2 hours, covered, and you have to add the vegetables to the pan for the final 45 minutes of cooking.
The chicken is simple, rich, and delicious. You can make a pan gravy after removing the meat and vegetables, by adding enough flour( a tblsp or 2) to absorb the fat in the pan along w/ red or white wine or brandy( cognac) and some water and whisk. Adjust salt and pepper to taste.
It is so good and so simple. Bon Appetit!
Beef or venison is great roasted along w/ potatoes, carrots, onions, celery. But the red meats take two or three hours, depending on their size.
Do chicken. Put it in a preheated black cast iron pan w/ olive oil , onions, carrots celery, and potatoes. Season all w/ herbes de Provence(bo't as a blend it includes basil, fennel seed, lavender,marjoram,rosemary, sage,summer savory and thyme - according to the Food Lover's Companion) which are to be strewn moderately over the chicken and vegetables. Add salt, pepper, garlic. Place in a 350 degree oven for about one hour, and all are done simultaneously. Vegetables should be fork tender. Chicken's juices should run clear when pierced w/ a knife or toothpick or should be 165 degrees on a meat thermometer.
The secret of this dish is no secret. You do not want to over cook the chicken, nor under cook it. The simplicity of this meal is that the vegetables and chicken are done at the same time - about 45 minutes to 1 hour.
Beef or venison will take 2 to 2/ 1/2 hours, covered, and you have to add the vegetables to the pan for the final 45 minutes of cooking.
The chicken is simple, rich, and delicious. You can make a pan gravy after removing the meat and vegetables, by adding enough flour( a tblsp or 2) to absorb the fat in the pan along w/ red or white wine or brandy( cognac) and some water and whisk. Adjust salt and pepper to taste.
It is so good and so simple. Bon Appetit!
Wednesday, April 7, 2010
Mn Bouillabaisse After The Workout
I worked out at Downsize Fitness in Pierz today - getting in beach shape for a trip to San Diego - and craved a healthy, balanced , restorative meal afterwards,
I made a soup w/ carrots, celery, onions( the mirepoix of French cooking - pronounced mihr-PWAH) w/ the addition of chicken for protein. Chicken stock, bayleaf, garlic, black pepper, Herbs de Provence, v-8 juice, and some crushed red pepper for spice. Olive oil, too, to saute the chicken and vegetables in before adding the stock and water. Add brown rice already cooked at the end.
Rich, delicious, healthy. Serve w/ artisinal bread of your choice. New French Bakery has great frozen bread products available in all of our local supermarkets, I think. They are all good. Use your favorite.
It is not unlike a bouillabaisse, but w/ chicken instead of fish and seafood. You could add Mn fish or/ and shrimp, mussels, etc to this soup towards the end to gently poach, after the vegetables and chicken are cooked, if you are a fish/seafood lover. This is one of my favorites - a one dish meal , simple, that is a feast for a family, friends or even a wedding.
If your timing is right , you can do this in 20 minutes. Terve' tuluoa!
I made a soup w/ carrots, celery, onions( the mirepoix of French cooking - pronounced mihr-PWAH) w/ the addition of chicken for protein. Chicken stock, bayleaf, garlic, black pepper, Herbs de Provence, v-8 juice, and some crushed red pepper for spice. Olive oil, too, to saute the chicken and vegetables in before adding the stock and water. Add brown rice already cooked at the end.
Rich, delicious, healthy. Serve w/ artisinal bread of your choice. New French Bakery has great frozen bread products available in all of our local supermarkets, I think. They are all good. Use your favorite.
It is not unlike a bouillabaisse, but w/ chicken instead of fish and seafood. You could add Mn fish or/ and shrimp, mussels, etc to this soup towards the end to gently poach, after the vegetables and chicken are cooked, if you are a fish/seafood lover. This is one of my favorites - a one dish meal , simple, that is a feast for a family, friends or even a wedding.
If your timing is right , you can do this in 20 minutes. Terve' tuluoa!
Wednesday, March 31, 2010
Corrections to Previous post. Plus Pasta Carbonara
It is chef Glenn D'Amore ( " love " in French). What a name for a chef. He did have/has a gifted palette, I suppose if you think of the big "picture" of food.
He also has a gifted "palate," which was my intended meaning in the previous post.
He did teach me how to make pasta alla carbonara( charcoal maker's pasta) with pasta of your choice, including bacon ( pancetta), cream, stirred eggs, parmesan cheese, black pepper and garlic.
Chef Mario Batali does a version w/ rigatoni , pancetta, and the rest, including olive oil and green peas. and plenty of shredded Parmigiana-Reggiano cheese, his all time favorite.He uses water to bring the pan sauce w/ pasta included to the right consistency.
When you are looking for something quick and delicious to make for your family or friends, you should remember this recipe. You can use American bacon instead of the Italian pancetta, and we all love what bacon does to a dish - exceptional flavor w/o too much meat. We eat plenty of meat in America, already.
Here the meat is used for flavor rather than as the "meat" of the meal. Don't forget the green peas.
He also has a gifted "palate," which was my intended meaning in the previous post.
He did teach me how to make pasta alla carbonara( charcoal maker's pasta) with pasta of your choice, including bacon ( pancetta), cream, stirred eggs, parmesan cheese, black pepper and garlic.
Chef Mario Batali does a version w/ rigatoni , pancetta, and the rest, including olive oil and green peas. and plenty of shredded Parmigiana-Reggiano cheese, his all time favorite.He uses water to bring the pan sauce w/ pasta included to the right consistency.
When you are looking for something quick and delicious to make for your family or friends, you should remember this recipe. You can use American bacon instead of the Italian pancetta, and we all love what bacon does to a dish - exceptional flavor w/o too much meat. We eat plenty of meat in America, already.
Here the meat is used for flavor rather than as the "meat" of the meal. Don't forget the green peas.
Sunday, March 28, 2010
Fettucine Alfredo Glenn's Way
I worked w/ chef Glenn D' Amour from the Italian restaurant in the Fitger's bldg in Duluth, also the chef at the original Grandma's in Duluth and the chef at the mexican restaurant downstairs from Grandma's in Duluth.
He has a gifted palette, and an unwavering dedication to the authenticity of regional cuisine. Blessed w/ the financial benefits of the owners of Grandma's, he studied in Italy., as well as in Mexico.
In Italy he learned that a true alfredo sauce was made simply w/ the addition of asiago cheese and water to pasta ( fettucini) in the saute pan along w/ butter, garlic and fresh ground black pepper. It was perfect; exquisite. So simple. So perfect.
Cook your pasta. Drain it. Do not rinse it. Return to the saute pan. Add butter, milk ( or water) and garlic and parmesan cheese to the right consistency, toss, and serve w/ New French Bakery baguettes that you can buy at your local store.
He has a gifted palette, and an unwavering dedication to the authenticity of regional cuisine. Blessed w/ the financial benefits of the owners of Grandma's, he studied in Italy., as well as in Mexico.
In Italy he learned that a true alfredo sauce was made simply w/ the addition of asiago cheese and water to pasta ( fettucini) in the saute pan along w/ butter, garlic and fresh ground black pepper. It was perfect; exquisite. So simple. So perfect.
Cook your pasta. Drain it. Do not rinse it. Return to the saute pan. Add butter, milk ( or water) and garlic and parmesan cheese to the right consistency, toss, and serve w/ New French Bakery baguettes that you can buy at your local store.
Wednesday, March 3, 2010
Fast Food Mistake
The 3rd mistake was ordering extra crispy, the 2nd was the mashed potatoes, the 1st being the decision to pick up supper at a fast food restaurant.
I had not eaten any of the burger fast food places in years after getting food poisoning at a Burger King in Brainerd about 6 or 7 yrs ago.
Did I get food poisoning last night? Not really, but I am not used to eating that type of food. Sodden, stuffed, slugged I fell asleep early on the couch after a very disappointing Gopher men's basketball game.
Greasy chicken, tasteless fake mashed potatoes, white biscuits, empty calories. Brain and body crashed.
That is why I cook for myself and my daughter from scratch at home. Don't forget it, Captain.
I had not eaten any of the burger fast food places in years after getting food poisoning at a Burger King in Brainerd about 6 or 7 yrs ago.
Did I get food poisoning last night? Not really, but I am not used to eating that type of food. Sodden, stuffed, slugged I fell asleep early on the couch after a very disappointing Gopher men's basketball game.
Greasy chicken, tasteless fake mashed potatoes, white biscuits, empty calories. Brain and body crashed.
That is why I cook for myself and my daughter from scratch at home. Don't forget it, Captain.
Tuesday, March 2, 2010
Chili Encore
Spread cream cheese on a soda cracker or a cracker of your choice, top with a dollop/ spoonful of cold chili. A great late night snack.
Monday, March 1, 2010
Chili with Polenta
A great companion to your favorite bowl of chili is 1 /2 inch cubed polenta strewn on top. Add plenty of garlic and cheese of your choice to the polenta when boiling it. Place in an oiled pie pan, chill, cube and top your chili with it. It looks great and tastes great. Cold cubes in the hot chili is a nice contrast.
Polenta is just corn meal mush which you can flavor in any way you like. You can use regular corn
meal like Quakers in the cylindrical container. There is a recipe for corn meal mush on the can.
Polenta is just corn meal mush which you can flavor in any way you like. You can use regular corn
meal like Quakers in the cylindrical container. There is a recipe for corn meal mush on the can.
Thursday, February 25, 2010
On a Cold Minnesota Morning
One of my favorite breakfasts is twice toasted bread with Brie and orange marmalade. Use your favorite bread, toast it, butter it w/ cold butter, toast it again on a short cycle - it gets really hot when you toast it with butter, which in turn warms and softens the Brie, top w/ orange marmalade or apricot preserves.
The double toasting changes the texture of regular toast - softer interior, crunchier perimeter. A duality of textures which becomes even more when you add the cheese and jam. Exquisite. Yoghurt and hot tea on the side.
Simple pleasures can be great pleasures. This is one of those.
The double toasting changes the texture of regular toast - softer interior, crunchier perimeter. A duality of textures which becomes even more when you add the cheese and jam. Exquisite. Yoghurt and hot tea on the side.
Simple pleasures can be great pleasures. This is one of those.
Tuesday, January 12, 2010
Dadi and Nati's Meatloaf
Meatloaf is better than you think. Use equal amounts of finely diced onions( 1 / 2 med) and finely diced mushrooms, 2 eggs, 1 /4 c milk, 2 tblespoons worcestershire , 1 /4 c ketchup, 1 tsp salt, 1 tsp black pepper, 1 tsp crushed red pepper, 1 tsp granulated garlic, and a half tube of crushed soda crackers per pound of ground beef. Bake at 400 degrees for 20 minutes, cover w/ ketchup or BBQ sauce and bake at 350 degrees for the remaining 20 to 30 minutes until cooked thoroughly.
Serve w/ baked potatoes, carrots and cabbage; butter and ketchup on the side. Yum .
If you finely dice the onions and mushrooms and saute them before you add them to the meat mixture, your 12 yr old daughter, who hates onions and mushrooms, won't even know that they are there, and will say" great meatloaf, Dad." Lucky me and lucky her.
Serve w/ baked potatoes, carrots and cabbage; butter and ketchup on the side. Yum .
If you finely dice the onions and mushrooms and saute them before you add them to the meat mixture, your 12 yr old daughter, who hates onions and mushrooms, won't even know that they are there, and will say" great meatloaf, Dad." Lucky me and lucky her.
Monday, January 11, 2010
Rat- a- Tat Touille w/ Polenta And More
Polenta is corn meal mush. You can use the same cornmeal that you use for cornbread, but cook it like you would cream of wheat for about 20 minutes. Use a whisk in your sauce pan and add water as necessary. Add salt, pepper( red and black), garlic, parmesan cheese and Herbs De Provence or basil.
Serve the polenta with a red or marinara sauce or a spaghetti sauce of your choice. It is an excellent substitute for pasta.
If you turn the polenta into an oiled( olive or vegetable) pie pan and chill, you can slice it into pie like wedges and fry in oil in a pan or heat it in a microwave and serve it with appropriate( any) Italian sauces or even ratatouille or chili. Yes. It is great. Add accompaniments like sour cream, cheese, green onions, etc... .
Serve the polenta with a red or marinara sauce or a spaghetti sauce of your choice. It is an excellent substitute for pasta.
If you turn the polenta into an oiled( olive or vegetable) pie pan and chill, you can slice it into pie like wedges and fry in oil in a pan or heat it in a microwave and serve it with appropriate( any) Italian sauces or even ratatouille or chili. Yes. It is great. Add accompaniments like sour cream, cheese, green onions, etc... .
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