Admittedly this did not start off as a dish of Spaetzle. I had a bit of roasted pumpkin on my hand and wanted to make them into gnocchi. This is doable, but the pumpkin (or butternut squash) really should be dried as much as possible after roasting so that when you are ready to make […]
Pumpkin Spaetzle with a Meat Ragu Read More »
Last deer season I was invited with a friend on a hunt. They had too many deer and as part of the wild life management responsibilities they take on from the Texas Parks and Wildlife Management the herd needs to be culled to maintain a healthy one. The deer I shot was a four or
Venison Terrine with Port and Cherries Read More »
Fall is here. We made sauerkraut a while back. The weather cooling (I hope). A comforting dish of tender flavorful pork with soured cabbage and prunes makes sense. Impatient? Skip to the recipe. I have a couple of posts about this cut that you can find by typing in “coppa” in the search box
Sous Vide Coppa and Sauerkraut Read More »
Shio Koji translates to Salt Koji and this is exactly what it is. It’s another simple and quick application of your newly made batch of koji. It has a wonderful impact on proteins you apply it to. I tried it primarily with pork and beef so far, but marinating chicken or fish in it should
I have been playing with the Combustion Inc. predictive thermometer for a bit now and made some awesome food with it including these lovely pork chops. It’s not really a substitute for cooking sous vide in every case but in some cases it is because it provides a lot of information about what is happening
Making a terrine or pate en terrine is not as easy as making a meatloaf. I’ve read so many recipes in various books from well-respected authors who always use that silly introduction to their recipe for a rustic country terrine. The line inevitably goes something like “oh don’t be intimidated by the Frenchy name and
Terrine Bordelaise Read More »
I love cooking proteins gently in a perfectly temperature-controlled water container (sous vide). It’s a method that’s very difficult to replicate for certain preparations. It is convenient. It hits that nerdy tech-loving precision oriented part of my brain. However, it requires in most cases the use of plastic bags. It bothers me a bit every
Reverse Seared Pork Loin with pumpkin, greens and cane syrup Read More »
Confit has to be one of the most reward to effort ratio meat preparations that exist. Salt and season, cook gently in fat, store, reheat and eat. That’s it. In these cooler months it is a comforting, relaxing and delicious preparation. No, there is not that much more to it. Pork confit is what I
Rustic, but not simple, as it gets and so very satisfying. The combination of tender polenta and some sort of saucy meat is a classic. This one, based on a recipe from the book Hello! My Name is Tasty (I’m loving this book and I wrote about it previously here), is an excellent example of
Sugo and Polenta with Over- Easy Egg Read More »
Man is this good. Like very very good. It’s another one of those posts here that did not start as a planned blog post, hence the no preparation pictures. I wish I had taken some. Oh well, maybe next time since I am sure there will be a next time. After months in the cure,