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What is/was for dinner?
- Thread starter Gutwrench
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As it happens, I'm utterly unfamiliar with both Farmer Joe's and Detweiller's; but then, I'm from Europe.
Then I guess that's yet another reason to visit Florida (as if the palm trees and giant mouse weren't enough of an inducement.)...
No, thank you.
At this stage, (and I've travelled widely across three continents, none of them the Americas), I think I can safely decline that invitation.
The prix fixe menu from Hell’s Kitchen. Pan-seared scallops, beef welly with foie gras, and toffee pudding.
It was! And the portions were very generous too. The meat inside the Beef Wellington was pretty much a full steak.
Had the much more humble Cactus Plant Flea Market Box today. Seems McDonald’s did the same preparation for this promotion as they did for the Travis Scott meal, as when I asked for the item at the drive-thru, the worker said, “I don’t know what that is.”😐 despite there literally being an ad for it at the drive-thru entrance.🤦🏻♂️
I'm making a batch of chili today. Will freeze half for quick and easily reheatable suppers. Just feeling a need for comfort food now that Autumn is upon us.
Treated my dad to Daniel’s Broiler for his birthday tonight. I had the seared ahi, filet mignon, and creme brûlée.
There will be ragù - which will have spent close to seven hours in the oven - for dinner this evening.
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This evening's repast will be a take on Ragù, perfect winter fare:
For the meat, I used shin beef, bone attached, ordered from the organic butcher who has a stall in the weekly farmers' market. This is a cut of meat that requires long, slow, cooking, (minimum fours hours, preferably a lot longer) but the flavour obtained from this method of preparation is well worth the time it takes.
The meat was browned (in a mix of olive oil and butter), and then chopped roughly, seasoned with sea salt and freshly ground black pepper, and placed into a large, copper casserole.
A tin of tomatoes, (San Marzano, an excellent Italian brand) was chopped and mashed and added to the casserole, and the tin rinsed with water that was also added to the casserole; next, I added some stock, and half a bottle of Chianti (an Italian red wine).
In the sauté pan, some chopped Guanciale (pig cheek) was sautéed; some recipes call for pancetta, but, I realise that I have come to prefer guanciale for such flavours. The sautéed guanciale was added to the casserole, and the lot then put into a preheated oven (150C, 300F) where it mingled, married, and melded for around an hour.
While the meat was being greeted with heat, a wall of warmth, I prepared the soffritto: two sticks of finely chopped celery, one large (very large) carrot, and two enormous onions, all diced finely, and sautéed in the sauté pan (more olive oil and butter added), which took the best part of an hour (on a low heat) to soften and caramalise; while they were sautéing gently, I added six fat cloves of finely chopped garlic to the pan.
The soffritto and its gloriously softened garlic were then added to the casserole which - upon examination - gave evidence that it was coming along nicely.
After that, around every hour, or every hour and a half, the casserole is removed from the oven, inspected, tasted, stirred, - whereupon a little (a few tablespoons) of milk, (yes, milk, full fat milk) are added - and then returned to the oven for a further hour's alchemy, where the wonder of warmth and heat can work its magic.
Am still debating whether to serve potatoes (boiled or mashed), or pasta, with this dish.
For the meat, I used shin beef, bone attached, ordered from the organic butcher who has a stall in the weekly farmers' market. This is a cut of meat that requires long, slow, cooking, (minimum fours hours, preferably a lot longer) but the flavour obtained from this method of preparation is well worth the time it takes.
The meat was browned (in a mix of olive oil and butter), and then chopped roughly, seasoned with sea salt and freshly ground black pepper, and placed into a large, copper casserole.
A tin of tomatoes, (San Marzano, an excellent Italian brand) was chopped and mashed and added to the casserole, and the tin rinsed with water that was also added to the casserole; next, I added some stock, and half a bottle of Chianti (an Italian red wine).
In the sauté pan, some chopped Guanciale (pig cheek) was sautéed; some recipes call for pancetta, but, I realise that I have come to prefer guanciale for such flavours. The sautéed guanciale was added to the casserole, and the lot then put into a preheated oven (150C, 300F) where it mingled, married, and melded for around an hour.
While the meat was being greeted with heat, a wall of warmth, I prepared the soffritto: two sticks of finely chopped celery, one large (very large) carrot, and two enormous onions, all diced finely, and sautéed in the sauté pan (more olive oil and butter added), which took the best part of an hour (on a low heat) to soften and caramalise; while they were sautéing gently, I added six fat cloves of finely chopped garlic to the pan.
The soffritto and its gloriously softened garlic were then added to the casserole which - upon examination - gave evidence that it was coming along nicely.
After that, around every hour, or every hour and a half, the casserole is removed from the oven, inspected, tasted, stirred, - whereupon a little (a few tablespoons) of milk, (yes, milk, full fat milk) are added - and then returned to the oven for a further hour's alchemy, where the wonder of warmth and heat can work its magic.
Am still debating whether to serve potatoes (boiled or mashed), or pasta, with this dish.
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Ragù recipes often suggest - or recommend - that gremolata is served as a condiment to accompany the dish: (Gremolata: Finely chopped parsley, minced garlic, grated lemon rind, juice of half a lemon and some olive oil).
Now, as it happens, all of these ingredients were winking at me.
So, the gremolata has been prepared.
Therefore, pasta it will be tonight.
As I shall have seconds (for tomorrow), and the oven will be free, and I will doubtless desire a different side dish to accompany the ragù, roasted potatoes sound as though they will be an excellent idea tomorrow evening; along with, perhaps, a few seasonal roasted apples and pears also.....
Now, as it happens, all of these ingredients were winking at me.
So, the gremolata has been prepared.
Therefore, pasta it will be tonight.
As I shall have seconds (for tomorrow), and the oven will be free, and I will doubtless desire a different side dish to accompany the ragù, roasted potatoes sound as though they will be an excellent idea tomorrow evening; along with, perhaps, a few seasonal roasted apples and pears also.....
Clam chowder, a grilled Columbia River steelhead with blueberry chutney, and a five-layer pumpkin spice cake with caramel at The Fig & Judge at Renaissance Hotel in Seattle (the restaurant is across from a courthouse).
Man, that sounds great. I wonder what the pasta will be, that Ragu will be amazing I am sure. Rigatoni is a nice hardy pasta which calls out for a good Ragu.
Actually, I used fettucine; the long strand pastas - flat long strands - go very well with that dish.
The ragù itself was amazing: It was delicious, tender, tasty, succulent, - the meat was not just falling off the bone, it had already fallen off the bone, (well, it had spent seven hours in the oven) and was so soft and tender that it could be cut with a spoon, (no knives necessary), and a spoon that was gently held, at that - while the gremolata was simply superb when served with the ragù.
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We usually have that with our Osso Buco and there is a similar thing we put on our lentils once in a while. Its great, adds a nice acidity and adds a bold freshish flavor to a deep rich dish.
Thai vegetable curry (delicious) for lunch (in one of my favourite restaurants) with a good friend.
Some highlights from tonight's dinner at a local conveyor belt sushi restaurant after work. Prices at these prices have gone up significantly in the last few years. I recently tried a new one that did flat rate pricing at $3.45 a plate here, and the same chain does plates at $40 TWD in Taiwan (around $1.25 each). Can't wait for my vacation to Asia after new year's.😭
Seafood! Oysters, gambas, langoustines, lobster with my favourite wine. Delicious!
Looks like an interesting mix of sushi for sure, prices seem ok not too outrageous.
