I have about three quarts of beef stock cooling in the refrigerator now. I used the bones from some short ribs I had in the freezer and added some beef chuck neck bones I bought at a new meat market today.
I already have plans to go back to Big Apple Meat Market, the neck bones plus a half pork shoulder (for tomorrow's pulled pork) weren't enough. I plan to get some ducks, lamb and more. They also have chicken neck bones (for $0.88/pound) for next time I am making chicken (slash duck) stock.
Day after valentine's day dinner - Insalata Rucola, Spaghetti alla Bottarga, Pollo all'Arrabiatta, and a Zabaglione over berries for dessert. Bottle of Heitz '08 Cab.
northside groove...southside groove....eastside groove...westside groove
I had to work late yesterday so today was our valentines day. I took my daughter to the children's museum while the gf went to the gym, salon, and spa. When she returned home I had a meal of organic, free range beef filet ( which was sourced about 200 yards from my winery and I helped slaughter and break down) roasted fingerling potatoes ( from a farm around the corner from my winery), sautéed kale (same farm) and a red wine pan sauce. The wines were a sparkling/methode champenoise Blanc Du Bois (which I made, and was the first of that style in Texas) a Provencal rose' of mourvedre ( which I also made and named after our daughter) and a '07 Robert Craig Mt. George Cuvee.
I didn't get so much as a thank you or a happy valentines day before she went to bed at 9:30.
I want to hear how the Boeuf Bourguignon goes.
The beef stock turned out thick and wonderful. French onion soup is on the menu for maybe Tuesday or Wednesday.
I fished the bones out of the stock pot and put them in the slow cooker where they simmered overnight in more water. This made a nice, thinner stock which after straining went back into the slow cooker with the dried beans I had also been soaking. They simmered today with some garlic, onion and dried peppers and then eventually I threw in fresh peas, canned corn and tomatoes, sauteed mushrooms and also a couple boxes of rice I got with my Sesame Chicken delivery on Friday. Some of this was frozen in tubs, some will make be lunch for the week and the rest was mixed with a dozen scrambled eggs that made 14 breakfast burritos, most of which got frozen (in part because we still have leftover frittata for breakfasts).
Now I must go check on the pulled pork. We might need to get more leftover containers.
So I have recently switched to a more vegetarian based diet and was wondering if anyone had any good recipes that are relatively quick and easy to make? I've just been mostly eating salads, veggie burgers, and what ever veggies I have because the recipes I have for an actual dish are usually just way longer then I want to spend cooking.
Noodles with steamed or grilled veggies and bean burritos were my go tos. Peanut butter noodles and peanut butter and fruit sandwiches are also must haves. I found whenever I tried to do this sort of diet I would have to eat a lot of carbs or protein rich foods (nuts, beans,etc) to feel full.
I cook chicken ALL OF THE TIME and am begging for ideas to make cooking a chicken breast more exciting.
Spent time in urgent care today after I plopped my fish down in some very, very… very hot oil a little too hard. Rookie mistake. 2nd degree burns on forehead, neck... cooking - yay. Thank god for insurance.
I agree that breast is boring, but when you're trying to get an 8 year old to eat something besides pasta and soup boring is often the best option.
Kindoy, sorry about the burns. That sounds awful.
Also I only ate pasta and ranch dressing for my entire childhood and I turned out just fine so maybe stop trying.
4/17: The Afghan Whigs @ Slim's
4/17: Minilogue @ Mighty
4/21: The Men @ Rickshaw Stop
4/26: Simian Mobile Disco, Earth @ Pappy and Harriet's
5/2-5/4: Austin Psych Fest @ Carson Creek Ranch
5/10: Joey Anderson @ TBA
5/17: Kishi Bashi @ GAMH
5/17: Move D b2b Optimo, Jackmaster, J.Phlip @ PW
5/21: Baths @ The Independent
5/30: The Decemberists @ The Crystal Ballroom
Honey-Rosemary Chicken with Cherry Tomatoes
8 garlic cloves, sliced 1/8 inch
2 tablespoons olive oil
4 boneless chicken breast
halves, with skin
Salt and freshly ground pepper
2 tablespoons honey
1 pint cherry tomatoes
Ten 4-inch fresh rosemary
1 or 2 small dried hot chiles
1 tablespoon red wine vinegar
1. Preheat the oven to 425°. In a 9-by-13-inch enameled cast-iron or glass
baking dish, toss the garlic with 1 tablespoon of the oil. Bake in the oven for 5
minutes, or until sizzling but not browned.
2. Place the chicken on a sheet of wax paper, skin side down. Season with salt
and pepper and spread with half of the honey. Remove the dish from the
oven and push the garlic to the side. Arrange the chicken breasts in the hot
dish, skin side up. Season with salt and pepper and spread with the remaining
3. Surround the chicken with the cherry tomatoes, 6 of the rosemary sprigs
and the dried chiles. Drizzle the remaining 1 tablespoon olive oil on top and
season with salt and pepper. Bake for about 25 minutes, occasionally basting
with the pan juices, until the chicken is cooked through. Transfer the
chicken, tomatoes, and garlic to plates. Stir the vinegar into the baking dish
and spoon the sauce over the chicken. Garnish each serving with a rosemary
This is also a fave
Piquant Chicken with Lemon and Capers
4 skinless, boneless chicken
4 tablespoons cold unsalted
1 tablespoon olive oil
Salt and freshly ground pepper
1/3 cup dry white wine
1 teaspoon finely grated lemon
2 tablespoons fresh lemon
1 tablespoon drained capers
2 tablespoons finely chopped
Lemon slices, for garnish
1. Place the chicken breasts between 2 pieces of plastic wrap and pound to an
even 1/8-inch thickness using a meat pounder.
2. In a large nonreactive skillet, melt 1/2 tablespoon of the butter in 1/2
tablespoon of the olive oil over moderately high heat. Lightly season the
chicken with salt and pepper. When the butter stops foaming, add 2 pieces of
chicken to the pan and sauté, turning once, until lightly browned and cooked
through, 2 1/2 to 3 minutes. Transfer the chicken to a platter and keep warm
in a low oven. Heat the remaining olive oil and another 1/2 tablespoon of the
butter in the skillet and sauté the remaining chicken; keep warm. Pour off the
fat from the pan.
3. Add the wine to the skillet and boil over high heat until reduced by half,
about 2 minutes. Reduce the heat to low and add the lemon zest, lemon juice,
capers and half the parsley. Cut the remaining 3 tablespoons cold butter into
pieces and whisk them into the sauce.
4. Transfer the chicken to warmed plates and pour the sauce on top. Sprinkle
the remaining parsley on the chicken, garnish with the lemon slices and
I also do the lemon/caper combination with chicken frequently. So much yumminess.
Marsala is also good.
Chicken with Chipotle and Green Onion Gravy (substitute any number of ground peppers)