|
I had been planning to make this for days, but never managed to get the ground turkey. Eventually I did, and these shu mai were the happy result. Normally I make them with shrimp and/or scallops, but for whatever reason I wanted turkey. I have learned to listen to my desires, for they are often smarter than I am. Keep reading Crimpin’ Ain’t Easy… 
Thanksgiving is my favorite holiday, centering as it does around food. I usually take a day or three off leading up to it and cook my ass off, often making ten or so courses for whoever comes to visit. It’s my chance to stretch out and try some ideas that require special ingredients or techniques, and to make the best food I possibly can, in sequential courses, using my own ceramics, and try to nail all the details and timing for each dish. It’s also a holiday that’s relatively free of crass commercialism–although that appears to be crumbling in the face of earlier and earlier riot-inducing sales–but these things are easily avoided by not having TV and choosing not to shop in the days that follow the big meal. I think it should be about the food and the company, period. The timing also neatly coincided with the last Charcutepalooza challenge, which was more of a dare: show off, using any and everything we’ve done so far. So I did. Eight courses, each of which contained some quantity of homemade charcuterie. Keep reading Gratitude Is The Attitude…
There’s a perpetual struggle between the ideas one might have for a dish or a meal and the realities that impose themselves on the execution thereof. Time, ingredients, fatigue, kids home from school with a fever–life has a limitless array of obstacles that can undermine our vast ambitions and bring them right back down to everyday dimensions. The trick is to retain some shreds of the original glory of the ideas before they got all sullied by the laws of physics and still get the food on the table with a minimum of delay.
The last couple of days have marked a change; the sun is higher and warmer, and things melt quickly when it hits them. There’s still a ton of snow all over the place, but even a thick coat gets greatly diminished by a few hours of sunlight; a half-assed morning shoveling makes for immaculately snowless paths by afternoon. Thoughts turn to seeds, and compost, and mulch. And dinner. A smidgen of foresight led to the welcome presence of some ground turkey defrosting in a bowl of water come dinner time tonight. That foresight did not alas extend to the other several items on the shopping list which I somehow managed to lose between the house and the store, but such is life. Keep reading I Wanna Be Elated…
In the summer, I always just walk outside and let the garden dictate what dinner will be. I love the constant dialogue with the plants, and the tension between my desire to efficiently dispatch them all at ideal times and the realities of their own schedules. As a result, I often try to make good use of the not-yet-ready in the form of sprouts and baby greens, combined with a few thinks at their perfect peak, and something else that’s past its prime. These days? I just open the freezer. Interesting it ain’t, but easy it assuredly is. And on nights such as last, when I’m not feeling super-inspired, a package of four semi-boneless quail can make the difference between a pasta phone-in and a real meal. Keep reading Saved By The Quail…
One of the nice things about not having turkey on Thanksgiving is that venturing into that realm of flavors mere weeks afterwards doesn’t seem crazy on account of everyone is sick to death of turkey this and turkey that and leftover sandwiches. Quail taste much better than turkey, and if there’s a way of having leftovers I have yet to figure it out. A four-pack is just enough to make a meal for us, and the only thing left is tiny, tiny bones that I throw in the stock pot on their own to make a little bit for adding to greens or sauce, or mixed in with other bones for a larger volume. They’re fiendishly tasty little birds. Keep reading Everyone Else Is Doing It…
I was going to got to my 20th reunion in Providence, but it didn’t work out. So instead some dear friends from Boston (one of whom predates college) came for a couple of nights, and festivities were in order. I didn’t have time to do multi-course extravaganzas, so I concentrated instead on making single-plate meals of high quality and opening serious wine to wash them down. It’s not the worst strategy. Keep reading I Got Your Reunion Right Here… My intermittent perambulations of area farmers’ markets are something I’m trying to make more mittent as I research some things for future projects. Recently, these more deliberate peregrinations made me the happy owner of a pheasant. Since it was a lovely cool evening, I roasted it on a bed of fennel, onion, and new potato. While it roasted, I took full advantage of summer’s influence on the various nightshades outside; I dug other potatoes, picked a variety of tomatoes, and grabbed a serrano pepper as well. The eggplants are coming along nicely, but need a couple more days to get big enough so that the first batch will make a substantial dish. I sautéed onion and pepper, then added chopped tomatoes, some smoked paprika, Espelette pepper and a few herbs and let it all simmer, covered, until the spuds were tender. I added a bit of salt and pepper and took it off the heat, leaving the lid on.
Keep reading Peasant Pheasant… I love quail. Especially the semi-boneless variety, since my fine-detail butchering skills wouldn’t do anywhere near this good a job without mangling a whole lot of cute little birds. And they defrost really fast in a bowl of tepid water, making a four-pack an excellent choice to grab from the freezer on an evening when time is fleeting. Once mostly thawed, I put the quail in a container full of goat whey to which I had added some salt. It’s a nice alternative to buttermilk, and was just sitting there waiting to be useful. As we start making more cheese, I have no doubt that finding uses for whey will become a consuming passion. From the garden, I picked a bucket of peas and pulled some baby carrots and herbs. I diced a couple of red potatoes and the carrots, sautéeing them in a pat of butter with garlic, onion, and a bunch of marjoram, then added a splash of white wine and let it steam, covered, for a couple of minutes. I dredged the quail in coarse local polenta seasoned with salt and smoked paprika and fried them until brown and crisp. Drained, cut in half, and seasoned with shredded oregano, they made for a pretty wonderful late-spring dinner; comforting, yet still somewhat light, and served warm, the result was a good fit to the cooler weather we’ve been having lately. Another thing to love about quail: they’re so small that there’s not much chance of over-indulging, which can be a . . . → Read More: The Pheasants Were Too Expensive Man, has it been nice here. Sunny, well into the 50s, and simply pummeling winter’s stiffening corpse into oblivion. I got a full bed of early, salady things planted, raked, pruned, hacked, and generally kept my heart rate up doing myriad useful things. Yards of primo compost are on the way, with fruit-bearing plants to follow soon behind. Now I know that climate change isn’t real, because braying jackasses like Sean Hannity have pointed out that it actually snowed during the winter, but nonetheless we comfortably had dinner outside on March 10. When winter is actually three months long it’s pretty enjoyable. As long as it doesn’t rain again all summer I think we’re in for a good year. We have some friends not 5 miles West of us who still have lots of snow on the ground, but we’re down to a few dirty piles where the big banks used to be. Bulbs are erupting. It smells different. So once I decided that we’d be eating outside, my thoughts quickly turned to the shichirin we haven’t used all winter. I considered it a couple of times, but it seemed like too much trouble, and besides it’s a bit tall for use on the table. But on the ground outside, with cushions? Perfect. I marinated some quail in miso, sake, honey, and ume vinegar while the fire got going, and added shredded fennel to the carrot-daikon dish I made on burger night (previous post) and woke it up a bit with salt, . . . → Read More: Oh God, It Burns |
I'm a painter who happens to also spend a lot of time growing, making, and writing about food. I'm particularly interested in the intersection of frugal peasant cooking techniques and haute improvisation. And I have a really great personality.   |
|
|
Copyright © 2013 cookblog - All Rights Reserved |
||
Recent Comments