Sunday, March 29, 2009
Tuesday, March 24, 2009
I do like the color pattern with rich browns and yellows
The loaf itself was very dense, but a surprising crumb. I've added more flour and sugar to the starter and will try to revive it for the next time.
I cut some beef about 1/4 inch thick, (I think this was a london broil)
I marinated it in sofrito (sauteed onion, garlic, pepper, cilantro, parsley, oregano, achiote, salt pepper) with extra lime and garlic.
I took some saltine crackers (or as known in PR galletas rovira)
and ground them to a meal consistency
I cut some medallions of butternut squash and browned them in a nob of butter on both sides
I added water to deglaze the pan then set them to rest with the sauce.
I breaded the beef with the crackers and pan fried it till golden brown.
then served it with chopped onions and the squash.
Again total time under one hour.
Wednesday, March 18, 2009
3 country stile pork ribs
marinated in 1/4 cup balsamic vinegar
tablespoon of sugar
teaspoon of salt
pinch of turmeric
tablespoon of oregano
teaspoon granulated garlic
The pork marinated in the mix of all of the above for 15 minutes.
I browned the pork on both sides on high heat. Then I chopped and cleaned some leek. I boiled the top green part with the potato, and sauteed the white with the pork.
I bought a selection of marinated vegetables, sweet peppers, olives, onions, artichokes and stuffed grape leaves to serve alongside.
I quickly boiled some fingerling potato in salted water (around 10 minutes) then transfered them to the pan with the pork and the marinated vegetables, this all went into a 400 degree oven for 20 minutes then served.
The portions where distributed and plated
Turned out great, once again served with a spanish wine Tricia picked out
Saturday, March 14, 2009
The beans started with a sofrito of onion, garlic, parsley, cilantro, oregano, bell pepper, and tomato paste, cumin bay leaf and annato (achiote). I had some pork bones from a previous pork roast and added these with homemade chicken stock. Diced butternut squash and then added canned beans and let cook for about an hour on low.
My wife bought a pork shoulder, but a ham or butt works just as well, I like it with the bone in. I cut crosshatche in the skin through the fat and I marinated the shoulder overnight in a rub of garlic, salt, pepper, annato seeds, oregano, lime juice
I picked off the annato seeds prior to roasting as they can be bitter.
The pork roasted at 350 degrees to an internal temp of 175 f
I took some green plantains... quick aside, in my opinion one cannot make tostones with ripe plantains. Ripe fried plantains I would call amarillos. Anyway...
I chopped them and put them in heavily salted water with some lime juice and granulated garlic for a few minutes.
I then dried them over paper towels and fried them at 325 deg till golden brown.
When cooled down a bit I mashed them (I use the bottom of my mortar with the plantain between two pieces of oiled waxpaper)
They are then fried again at 375 deg till firm and crunchy.
I usually salt them and serve with a little hot sauce optional on the side.
I made bread as well, it turned out tasty but not what I was shooting for. (I was hoping for a much lighter larger crumb but oh well)
We had great company and the food turned out great. Here's another shot of the pork for good measure.
Friday, March 13, 2009
I seasoned some corn with olive oil salt and grated parmesan cheese and tied it closed again.
I then went outside to greet an old friend.
We neglected it all winter so far, but it is forgiving.
I Roasted the corn till the husks started to catch fire (first dried then browned then ignited)
and grilled the lamb.
I took the lamb and corn back inside covered it with foil and let it rest while I made the gnochi with a rustic pesto. I boiled some premade gnochi (only takes like 2 minutes)
I chopped some basil, parsley and this nice black rind pyrinees cow cheese. I think from the french side. It is mild but with a little acid bite, background peppery.
Another shot of the cheese
I toasted some pinenuts on a skillet and when the gnochi was done added some butter and all the ingredients, very little salt and combined.
The cheese tended to clump a bit but still came out well.
I plated our dinner and we headed back outside. Tricia opened a bottle of red wine (I can't remember which, I think a cabernet/merlot blend) Total cook and prep time around 50 min.
Saturday, March 7, 2009
The carts were well stocked, no pictures of the steamed cart, as it was all covered.
The boy really liked the experience, he said it was the best lunch experience he ever had.
An excellent restaurant, with great food, pleasant staff and unique (for richmond) menu