This is where the meat dishes go
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
Reduce
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.
I’m practicing Blanquette de Veau. So far, it’s been amazing. You basically do this:
Make veal stock
Reserving stock, strain the bits and set aside
Reduce stock
Make a roux
Add stock
Add cream and egg yolks
Season
Add the bits back in
Exclaim at what a wonderful year you’ve had and hope that next year will prove even bettter.
Yes, enough about the pork. A mini, individual pork roast. Thankfully we have some eggs to welcome our leftovers.
I feel that it is important for you to understand just how big these chops are and the space they occupy in my kitchen.
This is my first time with a big arse chop. I’ve had fatty chops and large chops, but never a big arse chop. This is not the type of chop for a quick fry. I will fry and brown on all sides then stick in a moderate oven to finish off. I have huge drooly, anticipation that it will taste lovely. I’m working hard to get the texture right.
Tonight I take my ground beef to Sweden for a little meatball action.
Butter slowly heated with sliced mushies. Then shallots. Then a clove of garlic. After that settled, a cup or so of stock reduced without flour to a thickish delight and a burger on top. I really enjoyed it.
We got ourselves a big arse pig. It was a pastured pig. An older pig. A pig noir. A pig that was big. Big pig legs. Big pig chops. Let’s just say it was big.
This is one chop held by a man hand.
And this is future bacon
And here is … I don’t know what that is, but it looks delicious. We’ll get the black hairs off, don’t worry.
Here is our big arse leg for drying
Here is a very attentive retriever
Here is my healthy lard
I somehow skipped the “now eat your liver” childhood reminiscings. I loves me some fatty duck liver, but that seems more like a culinary drug than liver. With our latest beef boxes, we now have some baby beef liver as well as cow liver.
If you can find it, baby beef liver goes for quite a price in France so it’s great to have some available for our customers and try a little on the side.
We tried cow liver and baby beef liver side-by-side. Brent did a light fry in butter with a pinch of salt.
The baby beef liver had a mild odor raw and a nice flavor when cooked. The cow liver was stronger on smell before cooking ( it smelled like liver ) yet a mild taste after its hot butter bath. To my surprise, both were edible and dare I say, “yummy.” I think next time I’d like to try a little treatment I’ve done with fresh foie gras that does a quick hiss each side, remove for sauce making then finished up in the oven to temperature ( but not overcooked ).
Brent tried his morning bubble-n-scramble with cream and salsa. That was nice on the ol’ taste buds.
Cow liver is very good for you. I think I’ll start playing around with this little vitamin goldmine.
Girl On Grill Action 