kindkit: A blurred, ominious image of Hannibal Lecter under a tree. (Hannibal: Hannibal red)
[personal profile] kindkit
I'm actually posting this on Friday for a change!

Something I've cooked recently: I finally got around to cooking the quails. It's just as well I didn't go to the expense and effort of the sweetbread stuffing, because after about four bites, my fun new issue with meat textures kicked in. So the quails ended up in the stock pot along with a few stray bones I had in the freezer--chicken, pork, rude person. I had intended to make an Italian soup with rice, peas, and chicken livers, but then chicken livers were not to be had, so I cooked some rice in the stock and finished it in an old-fashioned French way with cream and a beaten egg. It was nice enough, but the cream rather overpowered the flavor of the lovely stock.

I also made a vaguely salade ni├žoise type thing with romaine lettuce, tuna, cooked potatoes, cooked green beans, tomatoes, and cucumber with an anchovy vinaigrette. One especially nice thing about this is that it keeps, so I got two dinner portions and two sandwiches for work out of it (to make the sandwich, stuff as much salad as you can into a hollowed-out section of baguette and drizzle on a little extra vinaigrette).

And, continuing this unexpected French theme, I cooked a vaguely cassoulet type thing. I took about a pound and a half of dried white beans (soaked overnight) and put them in an earthenware baking dish along with two carrots, two ribs of celery, and one large onion all cut into big chunks, plus about eight peeled garlic cloves. To that I added about a pound and a half of country style pork ribs on the bone (large pieces of fat removed), a bay leaf, a little salt, about a tablespoon of duck fat drizzled over, and enough water to cover the beans and most of the meat. I cooked it, covered, in a very low oven (about 225 F or 107 C) for a couple of hours, then added two supposedly French-style garlic sausages, whole, and two cut-up smoked garlicky and peppery sausages and cooked it for another couple of hours, removing as many of the vegetables as I could fish out after about an hour. I'd intended to add some kale and beet greens at this point but there wasn't room. Anyway, it turned out very nice; the beans were beautifully tender and the cooking liquid had lots of flavor. The pork ribs also come out tender and falling off the bone, but still with good flavor in the meat, so people without my texture issues might want to pull the meat into pieces and return it to the dish.


Something I have concrete plans to cook in the near future: Today, I bake! Naturally, the consequence of my sugar-reduction decision (which is, I can have any sweet things I bake or cook myself, but no soda and, as much as I can manage, no storebought cakes, cookies, candy bars, etc.) is that I'm going to bake a lemon-glazed loaf cake with dried cranberries and cherries. Er, and some brownies. Not just any brownies, mind you, but Aztec Gold Brownies, which are the best brownies I've ever made or eaten and possibly the best brownies in the world. I mean, if I'm trying to eat less sugar, I'd better make sure it's quality sugar, right?


Something I'm vaguely thinking about cooking someday: Everything? So many recipes, so little time. It's been unseasonably warm here, which has got me craving spring and summer things instead of the hearty pies I'd been meaning to bake all winter. Hmm, maybe an asparagus tart?

Profile

kindkit: A late-Victorian futuristic zeppelin. (Default)
kindkit

June 2017

S M T W T F S
     12 3
4 5 6 7 8 910
11 1213 14 1516 17
18 192021 222324
252627282930 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jun. 24th, 2017 01:48 am
Powered by Dreamwidth Studios