Here’s a Quick Kid Dinner

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When the kids are screaming in your ear about how they are dying from lack of food and you need to pull some magic out quick while sticking to your core values, we answer that with fish sticks. Normally, I fry in lard. As I’m all outta lard ( I’m so lost without you ), I went with my new pet fat, tallow. Because hey, if it worked Mc-D, then dern it, it can work for me.

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We served with peas.

Husband was curious where his plate was. “Pot-au-Feu for us tonight,” I said. “Oh yum. Pot-au-Feu. Wow. Can’t wait. Sweetums, honey o’mine. Mmm. Mm, yeah I noticed you worked a couple days on that … What with skimming the fat and straining the bits to uncover a lovely, beefy broth,” were his words. His eyes, however, said “fishsticks, darlin’ and a dash o’ mayo.”.

Kid dinner … Adult dinner, really it’s a matter to be hankered with.

Makin’ Soup

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It’s not very cold, but daylight slips away from us so quickly. This is the time for soup. This is one of those soups that sits around for hours slowly gaining flavor.

I happened to have this ham hock in the freezer. A ham hock in French is a jarret. Promise me the next time you use a ham hock in your soup, you will refer to it as a jarret ( “shjah-ray” and don’t forget that back of the throat French thingy noise).

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I’m a Fat Man, Myself

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I stumbled into this conversation about our breakfast. My breakfast or how I slept last night would fall under “conversations I’d like to avoid because I’m not emotionally ready to jump into that demographic.”. But there we were, Kevin and I, talking about breakfast. So, I explained what we typically have in the wee morning as the sun rises, the coffee brews and the little ones open their eyes to a fresh new day.

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It starts off with some rye bread that I baked the night before.

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Sliced thin, then fried in foie gras fat or duck fat. I do love my local duck farmer. Have you hugged your local duck farmer today?

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Slap a nice, thick spread of butter. Not margarine … more like “this better be f-in butter, butter'”

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Then add a thin slice of liver paste on top to seal-the-deal. Yeah, so I have foie gras connections, I’m lucky, but any pate made with love ( and garlic ) will do you just fine.

We eat a lot of animal fat ( grassfed mostly ). After extensive research by my husband ( funded by the “how to keep your wife hot” foundation ), I experienced great weight loss and body heath by adding a hearty amount of animal fat to my diet. Believe me, I have HUGE potential.

These little, not-messed with-old-grain deals, fried in fat and covered with yum keep you going all morning and afternoon. You can’t eat too many because they’re very dense.

I never put much thought to our morning meal until it unfolded during my discussion with Kevin. I feel that I’m losing touch with mortal life. When is the next X-Factor?!

Foie Gras In A Pot

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Today, our fatty duck livers go in a pot for future yumminess.

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Tosca, the house gourmand ( gourmand is French for “tubby” … But don’t tell her that. ), inspects each step.

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Lucy deveins the livers, then salt and peppers each side.
Olivia, the expert duck farmer and foie-gras-in-a-pot extraordinaire, showed us the way with this ratio.

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Tosca really is a big help in the kitchen.
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Boil your pots in a bigger pot for an hour and fifteen minutes. Let them cool for an hour, then stick them in the fridge for up to six months. Though, I can’t imagine it lasting that long. If you have pots of foie gras in the fridge, you’ll be tucking into it like nobodies bidness.

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Don’t forget to make sure the sealy bits are sealed.

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Vanilla Extract

 

Why pay the man to make substandard vanilla extract when you can make your very own. You can pick your alcohol. You can pick your bean. You can adjust your vanilla bean to alcohol ratio. You can save hundreds. You can make gifts for friends. You can be quiet, listen and slow down.

All you are doing is sticking a bean in a jar with some alcohol. So hard? Can you handle it? Then you wait. You wait two or three months. You may need to not wait months because you’re impatient. And it will still taste great.

Of all the vanilla extract recipes I’ve tried, I chose Chef and Steward. It’s simple. It’s fantastic. Some people talk about heating or adding water and I feel that is wrong. – clean jar – some nice, juicy, wet vanilla beans – some alcohol. Stick them together, shove in a dark cupboard and wait. Get on with your life. Forget the vanilla bean project. Your work is done.

Here are some tips:

1) When the vanilla extract you used to buy before starting your new life as a vanilla extract maker says “Bourbon” … the alcohol used was not Bourbon Whiskey, it is a French island. Oh, do a little Wikipedia number and clear up some things. I’m not going to rewrite that.

2) Bourbon Whiskey might make for interesting vanilla extract. I’ve not tried it. Do tell.

3) White rum is a wonderful vanilla extract alcohol, but think about some alternatives. I used Armagnac (okay, husband’s idea.  there.  i said it). And let me tell you right here, right now, vanilla soaked in Armagnac is crack. “This is the best cookie I ever ate,” they’ll say. “What is this cake made out of, crack?” To which you can explain that the crack you used in the cake is but a dash of salt compared to the amazing vanilla extract you made and used in your confections.

4) Should you not live in the middle of Armagnac-ville, your local alcohol man can easily get you to the good stuff  if there isn’t any on the shelves. You can then flip your hair back and indulge in all your wankery that you know what Armagnac is.

5) Don’t use dry, sad vanilla beans.

5.5) Imitation vanilla is made from wood that was once friends with vanilla.  Don’t try to make that.  That is yucky.

6) After you’ve used your extract a bit, you can add more alcohol to the same beans and restart your date of commencement.

That’s it. Now get out of here. Back to work.

Three Pizzas On The Grill

Pizza on grill

Grilling pizza seems an odd concept to grasp at first, but once you do it, there’s no going back. Rachel whipped up some lovely pizza. Here are the bits and pieces she laid down.

Figgy one

Pizza One:
Figgy, Cheesy, Hamness
This was the best pizza of the three. Maybe even the best pizza I’ve ever had. I don’t even like figs unless they’ve been Newtoned and still it was yummy. It was more complicated than the other two only in that you had to mix stuff into the Ricotta, no biggie.

bring me some figgy

You need:
Some ripe figs
Blue Cheese
Ricotta
Fresh basil
One little bit of a Garlic bulb
Prosciutto

Fold and pile leaves chop girl

Cut the figs in half. Done with figs.
Chiffinade the basil ( or “Bah-zil” for the commonwealth ). Itsy bitsy the Garlic. Then, smoosh the Garlic with the basil with a bit of salt. Mix the pasty stuff in with the Ricotta. That’s your sauce. Put that on first and pile the rest on top.

premelty pizza

Pizza Two:
Simple, basic pizza with a little punch.

You need:
Fresh mozzerella
Basil
Tomato Sauce
Cappicola (this is the punch)

Nothing fancy here. Lay down the sauced. Invite the ham to join in. Pop on the mozz and basil, presto.

simple pizza

 

yummmmmmm

Pizza Three:

A little something for the veg heads. Rachel took advantage of the heat and grilled up the veggies first, then readied the dough.

grilled veg

You need:
Eggplant
Some pretty looking pepper (or capsicum. We’re here for you Australia)
Pesto
Balsamic vinegar
Fresh mozzerella

soft and grill like

Debitter the eggplant with a little salt, pepper (or “salper” as an old friend used to say) and vinegar. Rachel got a little carried away with the quick pour vinegar and still it was lovely. Grill ‘em up and set aside. When you’re ready to top, pesto first, veg then cheese. The grilled veggies were AMAZING. I thought it would take awhile to get soft and flavored, but oh no, it was quick. I love heat.

Salper the eggplant hot hot hot eating pizza