More fun: FOOD!
Me love FOOD.
Someone (Aa ala AdamStG) mentioned issues with food. Say you do have an issue and eating a big plate of pasta with a brilliant sauce sets you off, either triggers an asthmatic response in the middle of the night, messes with your stomach some how. Be imaginative with the symptoms. Now say, you had a glass of red wine with it, it was a classic base (made from scratch not from a stupid over processed super sugared shitty jar or can sauce), a base with tomatoes, garlic, onion, olive oil, some basil, thyme, a few bits of fennel seed, maybe some oregano. Now stick some reduced balsamic vinegar in there, a bay leaf and some rich succulent crimini and prochini mushrooms, a bit of chopped caper berries and some nice chopped or sliced Kalamara olives. Serve if over a bed of (for this example) fresh pasta with a blend of freshly grated Parmigiano reggiano and Pecorino Romano cheeses.
Say you get a reaction. How are you going to determine which of that complex array of ingredients is causing a problem? A doc? Maybe but you could just as easily work it out yourself over time. Is it the egg in the pasta? The mushrooms? The Garlic or Onion? The Olives? The Capers? or maybe even the Tomatoes or the Wine? Maybe it was that particular wine? Maybe it was a bad bottle.
Maybe you just ate too much because it tasted sooooo good.
We had a small sample of a great ravioli fromage at lunch yesterday. So, having a pound of frozen local cheeze raviolis on hand and a bit of cheese, I managed to recreate almost the same taste as the mouthwatering one from lunch. Yes, we just had a sample, a single ravioli with the sauce.
Oh wow. It was good.
Another food item that has been added to the menu rotation: cranberries. No, cranberries are NOT just for Thanksgiving. Neither are Brussel Sprouts! I've been making an amazing apple cranberry sauce to serve with pork chops. naturally raise pork and let me tell ya, i got the secret for cooking it so you don't need a steak knife to cut it up. Slow cook starting in a cold pain over med-low heat. WOW. Juicy, tender. Add the apple cranberry sauce and a bit of potatoe and some greens on the side. ya got a scrumptious flavor intense meal.
The cranberry sauce though is the key. Sure cooking the pork is the hard part but, the sauce can go on anything.
Start all standard with a pound of berries, picked through and washed. Pop them in a non-reactive 2.5-3 quart pot (the taller the sides the better) with a cup of water and 1/2 cup of apple cider. Bring to a boil and then reduce heat so it won't burn but will stay at a rolling bubbling. Hold it there for 10 minutes or so. Then run it through a food mill or a strainer to mash up the berries and to remove the skins. Return the strained liquid to the pan and add 2/3 cup of sugar (I prefer the slightly richer more complex turbinado type), add some more apple juice and let it lightly simmer, stirring frequently to prevent a skim forming. About 5 minutes before serving blend in 1/2-3/4 cup of apple sauce (natural, no sugar as it should only be eaten).
Another variation on a non-turkey day use for Cranberries (and the trigger for this) can be found over on the Creekstone Farms web page. The market at Cutler mills in Warren is a local source (go support your non-corporate stores - they make a much more positive impact on the community than the big box ones like whole paycheck).
ImageBeef Tenderloin With Easy Cranberry Balsamic Sauce
Total preparation and cooking time: 1 to 1-1/4 hours
1 whole beef tenderloin roast (about 4 to 5 pounds)
2 tablespoons chopped fresh thyme
1 tablespoon pepper
1/3 cup balsamic vinegar
3 tablespoons finely chopped shallots
*1 can (16 ounces) whole berry cranberry sauce
1/4 teaspoon salt
1. Heat oven to 425°F. Combine thyme and pepper; reserve 1 teaspoon seasoning mixture for sauce. Press remaining seasoning mixture evenly onto all surfaces of beef roast.
2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 50 to 60 minutes for medium rare; 60 to 70 minutes for medium doneness.
3. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.)
4. Meanwhile prepare sauce. Combine vinegar and shallots in small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Stir in cranberry sauce; bring to a boil. Reduce heat; simmer 6 minutes to blend flavors, stirring occasionally. Remove from heat; stir in reserved seasoning and salt.
5. Carve roast into slices; serve with sauce.
Makes 8 to 10 servings.
*Substitute home made if possible
Now. Yes, my girls basically have a live in chef preparing meals for them almost every night. Almost no processed packaging. That means the garbage can fills very slowly, reducing our impact on this place while at the same time eating very well.
Walking the walk is important, even if you don't talk the talk.
I may not have the presentation drive that pushes Thomas Keller to make each plate look like a work of art, but the flavor palate, the desire to make things TASTE amazing, to work the flavors so it is as savory as possible, is very important.
I can see flavor interrelationships in my head. I have a great feeling for what goes with what and how to make it unexpected at times but not funky and weird. I might not be able to train my way out of a paper bag but I feel pretty good about my grasp on the preparation of food. The big short coming is not communicating what I use, IE recipes, but in how to cook it and how to determine if something more is needed.
Most chefs rightfully rely on taste to determine seasoning. But most seem to have destroyed their palate with over salted foods starting from their culinary beginnings. I actually use smell first. Most of the flavor compounds are somewhat volatile and you can smell them in the cooking, a bit of tasting towards the end when it is timed to decide if it needs any salt at all.
Ah food. The best compliment to riding is eating.
heddwch
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