This is a rare post for me. I cooked this for dinner tonight. Typically it takes me weeks or even months before getting back to something I want to blog about. This dish was simple, delicious and looked great that I figured I’ll get off my lazy behind and post it here.
I picked up some lovely Alaskan Sockeye salmon and treated it to a salty brine for 15 minutes. This is my go-to method for treating most fish before cooking. A 10% salt solution seasons, firms up and rinses off any impurities on the fish. The fish went into Ziploc bags with olive oil ready to cook sous vide. I use these bags and the water displacement method to bag meats for sous vide a lot. It is simple and works very well removing almost all air from the bags. The fish cooks for about 20 minutes at 50 C then the skin gets seared till crispy.
For the cauliflower, I tossed it with olive oil and pepper and heated my oven to 400 F. I put the sliced cauliflower cut side down on a baking sheet and cooked on top of the baking steel for about 25 minutes while the salmon cooked in the water. I love the dark almost-burnt sides so I did not bother turning them over giving me a nice contrast.
The citronette is a cute name for a vinaigrette made with citrus juice instead of vinegar. So, this one is nothing more than lemon juice, olive oil, Dijon mustard and salt. I added a few minced celery leaves for flavor. To get some freshness and crunch, I very very thinly sliced celery and cauliflower stem. Not bad as far as knife skills go! I tossed those in the sauce and used them to garnish the fish.
Most of horror films are crap. This one is pretty good, it is well made and scary most of the time. Not sure it really makes sense or comes together well but this is a decent horror film.
I’ve really liked Lanthimos unique vision and style. His films are always a bit off, the dialogue stilted and artificial. The subject matter mostly horrific. We have all that here. We have good actors doing excellent work. Yet, yet compared to his other work there seems to be no point to it here. The horrible circumstances and events that happen to the surgeon, his wife and his family seem sadistic for no purpose. Not my favorite this one.
Cool name but really this is a delicious classic combination of pork and beans made all the more refined and nuanced because it’s another recipe from Paula Wolfert’s The Cooking of Southwest France. It’s perfect for the cool weather months and simpler to prepare than a Cassoulet or Garbure (It’s been a while since I made a good Cassoulet now that I think about it. I should change that.)
Like almost any bean dish, first we soak the red beans in plenty of water overnight. Next day I put the beans in a clay pot with an onion stuck with a couple cloves and a cinnamon stick. I do love cooking these dishes in clay pot and let them take their sweet time and simmer slowly. To flavor the dish we reach out to Pancetta, garlic, parsley, thyme and bay. I pureed all that in a food processor to a smooth paste. This stuff just smells great.
In a separate pan, I seared pork shoulder chunks in fat. What fat? I’m sure one would wonder. Well, this is southwestern French cooking so traditionally we are using duck or goose fat. As it happens I have duck fat in my freezer….and pork fat…and bacon fat…and chicken fat. Nice fat collection that I use for different dishes. I usually save any fat from the surface of stock and add it to the appropriate jar. This is delicious stuff that lasts forever in the freezer and makes good dishes great.
When the pork, seared in a mixture of duck and pork fat, was well colored I added chopped onions and carrots and sauteed that until they barely got some color on them. The entire contents of the pan then gets added to the beans in the clay pot plus the pancetta/garlic paste. Now we let the whole thing gently simmer and bubble away until the beans are very tender. The aroma as this happens is one of those most memorable comforting smells ever.
This is a beans, pork and carrots dish. So now on to the carrots. Easy task this one. I peeled some nice organic carrots and sliced them crosswise. I then sauteed them in butter with a pinch of sugar until barely done. On another note these are some cool carrot pictures.
I do love a good baguette with these types of French bean dishes. I have upped my game a bit since I last posted about a bean/baguette meal. Using my sourdough starter and a recipe based on the one from the Tartine book I made some delightful baguettes. They were definitely one of the best I’ve made so far. Deeply browned, crispy crackly and with a tender flavorful crumb and perfect for sopping up the awesome juices.
To bring it all together I scraped any solidified fat from the beans and brought them to a gentle simmer again. Then I added the glazed carrots to the clay pot of beans and put them in the oven, uncovered. This melds the flavors together and starts developing a “crust” on the surface. I stirred the crust in and returned them back to the oven. I did this a few times until service time. The last flourish is to sprinkle the dish with a mixture of minced garlic and parsley, a couple of tablespoons of cognac and some sherry vinegar.
It’s fine. Does exactly what is expected. Some laughs, some cool action set pieces and fun characters.
It’s a fun romp that picks up on some of the threads of the first one. It’s not nearly as fresh and new, it cannot be I suppose but it does what it promises. Cool fights, silly premise, over the top villain,…and Elton John.
Time for another gratuitous bread post with mostly picture. Well, these are more than just gratuitous I suppose. This is, after all, a journal for me and a record that I go back to if I want to verify something and try not to repeat mistakes. These beauties are the most delicious and damn near perfect baguettes I’ve made so far. The flavor is delightful and almost nutty. The crust and crumb are in perfect crispy/tender harmony.
Like most of Tartine bread recipes these make use of natural leaven for the fermentation and flavor. I have posted before about how I maintain my rye sourdough starter and make the leaven in more detail here. Baguette recipe also uses a Poolish as well. Poolish is made by mixing equal parts of flour and water with a very tiny amount of instant yeast. This sits for several hours until bubbly.
Shaping baguettes is a bit tricky because you need to handle the dough more than a boule shape for example. Too much handling can deflate the dough instead of maintaining all the flavorful bubbles in there. The Tartine book directions are pretty clear though and I got some decent baguette shapes, a total of 4 from the recipe that fit neatly on my baking stone (2 at a time).
Good bread crust depends on steam that helps develop a thin crackly crust with lots of tiny bubble on the surface. Using the “bake in the Dutch oven” method takes care of that by trapping the steam in the pot. With long shapes like a baguette that is not a possible baking method. To trap some steam in I used a large disposable aluminum baking pan, like the one you use to bake a turkey in. This fit neatly on top of the baguettes covering them and the baking stone for the first 15 minutes of the bake time. The result was very good and simulated steam injected professional ovens well.
I mainly baked those to go with a French bean and pork dish (next post). That’s an excellent combination of course, but these baguettes were so good with some butter and salt. They are by far better than the vast majority of baguettes you can find in town.