 | What I made for the shelter last week Posted August 9th, 2008 at 03:07 PM by Theophylact Updated August 9th, 2008 at 03:09 PM by Theophylact
This is a version of the classic Belgian beef stew with beer and onions, Carbonnades à la Flamande. It uses Guinness stout instead of beer, mustard instead of vinegar, and adds orange peel for a different effect. The recipe comes from John Thorne's newsletter Simple Cooking; for the shelter, I scale it up by a factor of 5 to 7. Quote: Guinness Beef Stew (Simple Cooking No. 71, John Thorne). [Serves 4 to 6] 2 pounds boneless chuck, trimmed of fat and cubed ½ cup |
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| Squirrel pasties
The Guardian had an article today on the growing fad in Britain for squirrel: Quote:
It's low in fat, low in food miles and completely free range. In fact, some claim that Sciurus carolinensis - the grey squirrel - is about as ethical a dish as it is possible to serve on a dinner plate. The grey squirrel, the American cousin of Britain's endangered red variety, is flying off the shelves faster than hunters can shoot them, with game butchers struggling to keep up with demand. 'We put it on the |
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| The Pope's Risotto Posted April 28th, 2008 at 03:26 PM by Theophylact
I went to the Dupont Circle Fresh Farm Market on Sunday morning, and they had the first asparagus of the season as well as ramps. Since I was going up to Micro Center in Rockville anyway, I stopped at the Yekta Persian grocery and bought fresh fava beans too. This recipe is from the New York Times; it was served to the Pope on his recent visit: Quote:
Mostly, the Vatican’s instructions reflected the digestive needs of a man who had just turned 81 and was at the end of an intense road trip.
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| Kona Nova Posted April 28th, 2008 at 03:04 PM by Theophylact
This is more like classic smoked salmon than the gravlax recipe. I've slightly adapted a recipe from the New York Times: Quote: Kona Nova Adapted from Karen Breier Time: 10 minutes, plus four days' marinating 1½ cup brown sugar 1½ cup kosher salt 1 3-pound salmon fillet, skin on. 1 heaping teaspoon Lapsong souchong tea leaves 1 tablespoon single-malt Scotch whisky 1½ tablespoons pure maple syrup. 1. In a two-gallon Ziploc® bag, |
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| Christmas Dinner (Part 1) Posted December 25th, 2007 at 01:16 PM by Theophylact
Seven people. Too many for duck, too few for turkey, so we're having braised lamb shanks. This recipe is from Mark Bittman's How to Cook Everything; I just doubled the quantities. Quote: Lamb Shanks with Tomatoes and Olives Makes 4 servings Time: 2 hours or more, largely unattended Good olives make this dish; I like a mixture of the big green kind from southern Italy and Calamatas or another flavorful black variety, but use what you can get. 1 tablespoon olive |
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