One good thing about this crisis is that when my daughter gets bored she cooks and cleans like a fiend. She made me a slow cooked beef curry on the weekend that was amazing. She didn’t use a recipe though - just added various spices and made it up, so unfortunately I can’t share. I hope she can remember what she did to make it again though.
I just found out yesterday that I am working from home as of Monday (it was a shock because we had been led to believe that wouldn’t happen for anyone other than those immuno-compromised). I need to get some kind of proper meal routine in place or I’m just going to be hitting up snacks and random crap all day.
Duck Breast l'Orange with roasted radishes and sauteed cabbage. I bought the duck breast at my local big box liquor store (Spec's). It was pre-marinated and packaged perfectly for my sous vide machine, so I threw it in there and then finished it fat side down in my skillet. Served the meal with Penfold's finest budget offering. @Dee knows the score when it comes to Koonunga Hill. Cheers from up over!
Duck Breast l'Orange with roasted radishes and sauteed cabbage. I bought the duck breast at my local big box liquor store (Spec's). It was pre-marinated and packaged perfectly for my sous vide machine, so I threw it in there and then finished it fat side down in my skillet. Served the meal with Penfold's finest budget offering. @Dee knows the score when it comes to Koonunga Hill. Cheers from up over!
That looks *so* delicious! I can't wait to see what you end up getting for your birthday dinner tomorrow night. Also, count me in on the Penfold's love. Their Grange is one of my favorite reds. I can't afford it at all (not by a longshot, lol...about $500+/bottle), but I tried it once at a special tasting event in the Bay Area and .
I've been watching a lot of "Sam the Cooking Guy" on youtube. He has had 3 or 4 videos the past two weeks making "Lockdown Munchies" using mostly stuff from the pantry. Interesting and entertaining.
I did the @A_Ron_Hubbard thing and bought a giant bag of rice, and a more reasonable bag of dry beans. I need some recipes for those...
I love that guy so much. Most of his stuff I can't prepare since I don't have space or equipment. But he is a joy to watch. I definitely preordered his knife that is being released, but everything is on hold for the time being, since I believe production was being done in China
he makes some mean burritos. he's got a dope outdoor kitchen set up too.
Yeah, that outside setup is amazing. My friend saw him speak in person then went to Not Not Tacos afterwards.
He’s also a genuinely nice guy. He came to my daughter’s elementary school’s garden class and cooked up veggie tacos with the kids. Outdoors! ( Gosh this seems like eons ago, definitely a few years back, she’s in high school now
Tonight's dinner: roasted chicken seasoned with herbes de provence, salt, pepper, paprika, and a tiny bit of garlic, and artichokes with lemon aioli seasoned with a little pepper. I just drizzled olive oil on the chicken for its final 30 minutes of roasting. Omg, the aroma in this house. Who's hungry?
i came across the youtube channel 'Scrumdiddlyumptious'. i watched 2 videos so far and i'm salivating. very creative recipes:
That potato/mozz/bacon recipe looks soooo good. They all do, actually. I don't know that I'd add the parsley, though. And I want to try that meatloaf style lasagna!
Bon Appetit's latest issue has a no-knead foccacia recipe. It is so easy, AFTER reading the timing instructions 15 times. Definitely recommend the longer timings and prepping the dough 1 day before. My second attempt (below) has rosemary in the dough and artichoke hearts and black olives on top. Can't wait to try more toppings. Two thumbs up from husband and two teens. https://www.bonappetit.com/recipe/easy-no-knead-focaccia
I make a mean brisket! I was puzzled the first time I saw Maisel's brisket technique. I like adding onions and prunes for a sweet finish. But I can't get a brisket right now! To freaked out to venture to our stores which are super narrow. Should have planned ahead and gone to Costco over the weekend. Need to make at least a day ahead for a slow and low-heat braise.
Here's one for @A_Ron_Hubbard and his big bag of rice and instant pot : congee (rice porridge). Good way to stretch that rice supply. Soak and rinse 1 cup of rice, add to the pot with 9 cups water or stock, and some ginger, garlic, meat (whatever you meat you have around - I've done bacon, chicken thighs, etc) and pressure cook for 30 min. Serve garnished with an egg, green onions, soy sauce, hot sauce, whatever. Good for breakfast lunch and dinner!
I just started a ham and white bean soup, seasoned with onion powder, herbes de provence, salt & pepper. Using the bone from the Easter ham and the leftover pieces. Comfort food on a rainy night.
My wife got me a wood pellet smoker / grill as an early birthday / quarantine gift. It’s great esp bc I don’t have to worry about going anywhere during a 6+ hour smoke. Everything had come out better than I hoped. Burgers, chorizo, beef ribs, and beer can chicken (so moist). Plan to do pulled pork in the next week.
Today I made fried rice (to clean out the leftovers!) and sous vide lemon cheesecake. Everything turned out great!
Last weekend, I bought an entire pork loin, butchered it into 16 or so nice thick chops, seasoned with salt and pepper and vacuum sealed with a clove of garlic per chop. Frozen, drop them in the sous vide for 90 minutes or so at 160F, then pan sear and make a pan sauce using some sweet vermouth, lemon juice, and butter. So far, we've cooked 4 of them and they were choice!
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Also, count me in on the Penfold's love. Their Grange is one of my favorite reds. I can't afford it at all (not by a longshot, lol...about $500+/bottle), but I tried it once at a special tasting event in the Bay Area and
https://twitter.com/BridgetPhetasy/status/1245769363556167682
They all do, actually. I don't know that I'd add the parsley, though.
And I want to try that meatloaf style lasagna!
Texas bbq brisket may get all the glory but a properly braised brisket in the style of the chosen people is *chef kiss emoji*
I also managed to get a local butcher to cut pork loin and make "British Bacon"
I'm probably going to have a heart attack before this is all over.Last weekend, I bought an entire pork loin, butchered it into 16 or so nice thick chops, seasoned with salt and pepper and vacuum sealed with a clove of garlic per chop. Frozen, drop them in the sous vide for 90 minutes or so at 160F, then pan sear and make a pan sauce using some sweet vermouth, lemon juice, and butter. So far, we've cooked 4 of them and they were choice!