On the list of low-to-no flour desserts is sponge cake. Essentially a sweet omelette, this beauty can be a bit tricky to get right. But when you do, you feel like a true champion. And don’t you be reaching for corn starch easy-outs. That’s cheating and you’ll find it lacking in rich flavor.
Tame and yellow your egg yolks with a splash of sugar
Fluff your egg whites also with a splash of sugar
Gently marry them add a dash of salt a generous pinch of baking powder and a few tablespoons on flour
Cook for twenty minutes on average heat
We cooled ( barely ) and slathered in Nutella
Now, you can add a splash of milk, butter and vanilla … but we forgot and consequently made one of the best sponges this side of the Pyrenees. Love to share, but it’s gone.
So we watch some food shows. The kids were completely taken by beef yum delivered in lettuce by M. Ramsey. So we gave ‘er a go with what we have. I held back on the hot peppers, but otherwise we did as he do.
– brown pork ( or bacon in our case )
– brown mince
– remove from pan. Remove excess fat
– soften and slowly cook the onions
– add the garlic and ginger
– add the beef and pork back in
– season with fish sauce and some soy sauce
We added some parsley when all was said and done.
Do not boil your mince. With a hot pan and some lard, take it slow and do it in batches.
Who knew that beefy ginger yum in lettuce would be a big hit with the chitlans. I think kids love the assembly side of cuisine.
I will tell you this, I’m no sensory- tub mom. I’m no play-date mom. I’m no teach-my-kids-to-read-by-two mom ( though I do own flashcards. The first born was horrible, so we never got around to it and she taught her own damn self to read damn it ). I stopped breastfeeding well before they could say or point to the word “breast.”. I am a mom who loves her kids and hopes to raise them on the best food possible. This goes against the pyramid. Against popular health. We want our kids to eat real food that was raised well be it animal or vegetable. Cereal is junk. Bacon ( from our neighbor’s pasture ) is quality. But sometimes when the kids are playing ( read screaming ) through their second week of vacation, a mom needs a quickie that keeps the troops at bay. Standby fish sticks. A quick fry in lard served with a blob of mayo and you have yourself a giggly evening of giddy kids and tons O’ fun.
With a few filet offcuts, I managed to scrape together a little evening Bourguignon. Yes, I know, “taking one for the team,” but I need to feed the troops with whatever protein and veg delight I have available.
Bourguignon is Bourguignon, all recipes will arrive at yum. We will serve with cauliflower au gratin and a tuna-melt back-up.
When onions and garlic look like that, they ARE having fun!
I generally suck at stir-fry despite my earnest efforts. In support of our family food basics to find vehicles for animal fat in our daily meals, I gave ‘er another go. These are the tips that turned bad stir-fry good:
– prepare everything before getting your pan hot
– use two ingredients. In this case, peppers and mushrooms. ( garlic, onions and ginger (G.O.G?) don’t count. They are a given. )
– use lots of lard ( lard has a high heating point )
– get the pan really,really hot
– buy yourself some fish sauce which is clearly the “crack” of the stir-fry world.
– do the G.O.G. first, then the other bits
– season towards the end
After my stir-fry was ready, I added some fresh parsley and a bit of chopped cilantro. The result? It worked! My first stir-fry gone right. I think the garlic-onion-ginger trifecta with a splash of fish sauce sealed the deal.
Butter bath the onions. Slightly brown okay
Add sliced duck hearts and a big pinch of cinnamon to brown and fond
Set that meaty morsel aside and deglaze the pan with some red wine and a splash of sugar or small berries
Salt to yumminess
Add the ducky bits back in to warm.
Served tonight with broccoli
Kids approved, nothing leftover for the adults. Thankfully we have some blanquette de veau to fill any hunger gaps.