Christine caught Milo’s cold so I took the rest of the duck broth, added lemongrass, garlic, cubed tofu, and wakame and let it simmer while I cooked the soba. Once done, I drained the noodles into bowls and blanched some shredded kale in the noodle water (saves on dishwasing time) for about a minute. Then pour soup into bowls with noodles, top with kale, and add lots of hot sauce to beat the germs. This…
Month: February 2006
Last time I was at the Coop I bought a lamb leg steak, which if it was beef would basicaly be like osso buco, but instead of needing the slow cooking of same can be cooked like, well, a steak, since it’s a section of a leg of lamb and is thus best rare to medium. So, having brought it to room temperature, I rubbed both sides with herbes de Provence, salt, pepper and seared…
Risotto was too ambitious for tonight, so some of the broth just went in the rice cooker with short-grain brown rice. I dredged the salmon that Christine bought today in sesame seeds, salt, pepper, and mustard powder, and cooked it on pretty high heat to crust the outside and keep the center really rare. After that I deglazed the pan with the juice of 1 tangerine, 1/2 of a lemon, some ponzu, rice vinegar, and…
The smoked duck carcass just became a nice dark broth to pour over udon. I used a bunch of broccoli stalks in the broth since I had saved them and they added some complexity. The bison roast Saturday night was awesome, and went particularly well with the 1998 Beaucastel and 1990 Vieux Donjon (it was all Rhône except the 2002 Orion John had left from the night before.) I took the leftover split pea soup…
Just smoked a duck and made some kumquat chutney for dinner tomorrow upstate (about which more later.) Reduced the short rib cooking liquid into a demi-glace of sorts to use as sauce for the bison rib roast with the espresso rub. All this will be fleshed out properly with more details when I get back.