 | Chili on the Bone Posted January 17th, 2009 at 07:06 PM by Theophylact Updated January 19th, 2009 at 02:53 PM by Theophylact
This recipe for braised short ribs really is like a cross between chili and barbecue. The molasses adds sweetness, and the chipotle smokiness (and heat). The best of both worlds. Quote:
Braised Chile-Spiced Short Ribs with Black Beans Gourmet, February 2009 Serves 6 Active time:40 min Start to finish:3¾ hr For beans: 1 lb dried black beans (about 2¼ cups) 8 cups water 1 Turkish or ½ California bay leaf For short |
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| Pork Vindaloo Posted January 2nd, 2009 at 09:21 PM by Theophylact
This is very spicy. We love it. We got Suvir Saran's cookbook after watching him demonstrate Indian home cooking at the Smithsonian Folklife Festival several years ago, and it's full of good stuff. Quote: Pork Vindaloo (Suvir Saran) Serves 4 SPICE PASTE: 1 teaspoon cumin seeds 1 teaspoon coriander seeds 10 whole dried red chiles A ½-inch piece cinnamon stick 8 whole cloves 6 green cardamom pods 10 black peppercorns ½ teaspoon |
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| Beef Stew with Prunes Posted January 2nd, 2009 at 07:52 PM by Theophylact This month's dinner for the shelter. Everything's just scaled up six-fold, and as usual I've simplified by browning the beef in the oven, adding the onions, and not sautéing the tomatoes separately. Otherwise everything's the same. Quote: Beef Stew With Prunes (Mark Bittman, The New York Times) Time: 2 hours 3 tablespoons extra virgin olive oil 2 pounds lean boneless beef, preferably chuck, in 2-inch cubes Salt and pepper to taste 1 onion, peeled and chopped |
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| Meat Loaf transfigured Posted December 21st, 2008 at 12:09 PM by Theophylact
This recipe is for pheasant terrine, but I used a duck instead: Quote: Terrine de Faisan (Dione Lucas) This recipe may also be followed for terrines of rabbit (lapin), hare (liévre), or duck (caneton). It is a fine game pate with whole strips of game in the center. It is nice to put it in the traditional game terrine with the shape of the animal head on the cover. (Yeah, right.) 1 pheasant, skinned and boned ½ cup Cognac or good brandy Freshly cracked white |
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| Paté Maison Posted November 3rd, 2008 at 09:37 PM by Theophylact
I've made this many times; it's from the Chamberlains' Flavors of France, long out of print. Quote: Paté Maison Put 1 pound of lean pork and 1 pound of chicken livers in a food processor and process until smooth but not too creamy. Add 1 chopped shallot, 2 tablespoons of chopped flat-leaf parsley, 2 teaspoons of freshly ground black pepper, 2/3 teaspoon of powdered ginger, 1/4 teaspoon of cinnamon, 1 1/2 tablespoons kosher salt, 1 tablespoon of Cognac and 1 tablespoon of Madeira. Mix all the |
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