New Zealand Lamb

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France has some LOVELY lamb. In these parts of the Southwest, it’s quite pricey. I cook for six, so I don’t cook lamb much. When we’re after grass fed meat, we stick to our own beef.

Every once in awhile, the shops advertise New Zealand Lamb for 6 – 7 Euros a kilo. I’m always too late to grab some. But there they were, three lovely lamb roasts. I bought all of them.

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I’ve never done a lamb leg roast, but I’ve roasted my share of meat.

Smothered in

duck fat
thyme
salt
pepper

Cooked with garlicy friends and thyme sprigs. I did high oven for about fifteen minutes, then lowered to 200 C for another forty minutes. My oven runs high.

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Served with roasted pots, buttery asparagus, smothered in gravy and washed down with a lovely Madiran.

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See!? and I even managed to take an after photo. Usually I tuck in and forgo the result shot. I do and I do for you.

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Norwegian Salmon

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To a Seattlite, a sin. To a lady feeding eight in Southwest France, a yummy treat! At eight or ten Euros a kilo, I pick this fat slab of farmed fishy up at the super march. Fry gently in duck fat. Served with slaw, left over rice and some broc-cheese.

K. Gotta flip. Bob appetite.

Then Reduce, About Four Hours

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I’m making brown beef stock. If there is ever a recipe that suits me, it’s the one that let’s stuff sit in a pot for four hours. These instructions suit me well. I have stuff to do, children mind, cows to support. The let-it-bubble recipes are completely in line with my life ( if this is not your life, I highly recommend living your life as though it were ). So we make brown beef stock for future winter soups and lovely sauces supporting yummy meat. As a beef farmer, these are the tasks you must face. What do you do with beef bones after all the meaty bits went to beef curry?

In this beef brun:

Roasted beef bones and bits
Tom purée
Celery
Carrots
Onions
Cloves
Garlic
Red wine

Inspired by Saveur Cooks, Authentic French.

Late Lunch: Veal and Swelled Rice

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Lunch, at last, arrives at 4:15pm. This may be the best cracker I ever ate. It’s been a busy day on the farm. I will spare you the details. A small veal hanger steak was on offer. I served with some risotto. I’m not a big rice eater, but when life gives you short pearly rice, make risotto. As you introduce the stock to the rock hard rice, you think and drink and ponder. Risotto is a grumpy Italian farmer’s wife invention. A result so yummy, they are encouraged to glue to the stove, holding a no-chase-chase-the-toddler free card. Meanwhile, tired Italian dads run around getting junior off the hay bales, out of the tractor and away from the bulls and lake.

Lunch finished at 4:30. Inhaled by me all by myself without any thought of where junior might be. No time for any food fluffing. This is my lunch, four hours late, by the dishes I didn’t do.

In the ris:

  • buttah
  • onions
  • celery
  • chook stock
  • Zach saffron
  • Comte
  • Parsley

The veal was amazing. I’m very proud to have been part of raising that flavor. On the veal-to-beef flavor spectrum, it was a seven. Closer in beefy flavor with all the tenderness of veal. I hope we can replicate this.

Veal:

  • salt
  • pep
  • butter
  • fried in lard

Dinner: Pork -n- Stuff

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That’s not beef, it’s pork. Black Gascon pork. Bigorre Noir. A lovely, tasty beast that was pastured and culled for our table. We also have a jambon seche in the cellar working magic before it’s ready to fold into our menu.

This pork roast got all roasty roasty last night and will appear as dinner when it does some time with my quick sauce.

Served with simple broccoli and some dauphin pots, bellies will be filled.

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I love deveining foie gras. It means that we will be having foie gras for dinner.

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Brent did the cooking this evening. He kept it simple with with a hot pan for a sizzle on each side. He peppered. He salted, but he used big salt which really gave it that something.
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Served with a Pat original chutney involving green and red tomatoes. Some left over potato purée, just a wee bit, allowed you to do a foie gras, chutney, potato purée layering on your fork for a bite beyond bites. So good. Wish you were here. With foie gras, you need to perfect the balance of salt, sweet and spice. I thought the chutney version did the trick without all the work of fancy sauces. Okay, four more livers to go and we may get our consistency on.

Burgers and Beans

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There is a song – “Burgers and Beans” – Minty will sing it for you. To the same tune you can also appreciate “pork and peas” as well as “spicy beef and chutney that I won’t eat because I’m holding out for the fish sticks.” Classic Curtis hits available for download soon.

We’re not serving beans with these burgers. Our family friends in the villa next door are leaving so we prepared a few other fixens to go with the burgers.

The burgers will be lovely just the same.

I fry my burgers in lard. So should you. Don’t be frightened. Lard, you see, is good for you.

Burgers Stuffed With:

3 eggs
Garlic
Onions
Dried green onion
Basil
Oregano
Parm
Salt
Pep

Made into burgers, fried in lard

Okay boys, dinner time!
… They can’t hear me because their Internet is off. Ug. I suppose I’ll need to, like, knock.

The Onion-Garlic-Ginger Panty-Dropping Trifecta

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He said, “simmer sauce” when asked about curry. I felt that if I had fur that would rise when threatened, it would have been locked and loaded. Unaware of my sensitivity to curry, I think I’ve moved beyond M. Patek and his simmer sauce companions. Cheap turmeric with cumin buddies and preservatives are no match for curry made with freshly roasted or ground, or roasted and ground spices. So simple, so available yet passed by, pushed aside by stomaches in search of ready-meals. Look, if you want to sizzle up sex in a pan, it will involve onions, garlic and ginger. Throw this melange at any protein be it beef, pork, tofu or chickpeas, you will arrive at yum. An amazing yum. A yum so strong you might feel like staying a bit longer. Add ground cumin and a bit of ground coriander. Don’t forget the salt. And whoops, there go the panties. Follow up with some cardamom ice cream and you have, well I don’t know what you have, but you’re on your way.

I don’t care if I’ve said this before, but please, friends, don’t let friends use “simmer sauce.” They’ll say they don’t have the time. They’ll say they don’t have the recipe. This is shit. Pull it together, pick up your life and make curry from scratch. Make curry with love. Make curry with the spices they are ready for. This sex is on fire. All you need to do is start with onions, garlic and ginger.

This pork is Delectable Pork in a Mustard Spice Mix. I didn’t even have the mustard seed and it worky so goody.

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