Friends With Ruminants

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We went to see a guy about a lamb.  He has a few on his property and one was sent off for our family.  Lunch today: lamb chops, sweet pots and mushies ‘n’ onions.

Chops: fried in duck fat and a bit of tallow, then salted an pepped

Sweet Potatoes: oven baked with the oven fan on … in duck fat.  The fan cooks them quickly and give a crunchy outer and sweet mooshy inner.  lovely.

Mushies ‘n’ onions: bubbled away slowly in butter until they shimmer and shine.  a little salt and pep.

I had a feline friend join me for lunch.  He’s a big fan of lamb.  Reminds him of the time he spent in Siam.

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Then some cheese with walnut pieces.  Counter-clockwise:

Cantal entre deux, Saint-Nectaire, Roquefort.

Though this Roquefort is welfare Roquefort.  Similar to Champagne, Roquefort can only be called Roquefort if it is actually from Roquefort.  That means the generics are lovely and half the price.  Though a non-mass-produced Roquefort will be worth the money.  Don’t tell Société or Papillon that.

Walnut pieces were local and in pieces because my son deconstructed the nutcracker.

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We use a meat tenderiser to access the nut meat.

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Cat finished his lamb fat.  After a kitty Purell, he snugged in for an afternoon snooze by the fire.  Today was the magic day the metal box of warm went on.

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The dogs got their bone.  Not cold enough to sit by the fire, they retired outside to finish their treat.

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T-Bone Steak As Captured By My First Generation iPhone

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Lunch today, T-bone steak with brussels sprouts and sweet pots.  Every camera in the house was out of batteries, so I jumped back to old faithful, my iPhone 1.  Still in great condition.  Were it not for the battery life, I’d use this beauty baby as a phone today.

This T-bone was to go to a customer, but it wasn’t as good looking as the rest of the steaks, so we kept it.  Then, I ate it.  I was to share some with my husband, but then, I ate it.  Take one for the team, as they say.

After a brief pat and air dry, into the bubbling duck fat it went.

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The sweet potatoes, also cooked in duck fat, went in while the steak was warming and drying.  iPhone 1 was dropped after this capture.  Duck fat fingers.  As my faithful buddy descended on cold, hard French tile I shrieked these words, ” OH SHIT!! NOOOOOO!!!!!”

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She was fine.  iPhone 1 ( home name iPhonee ) was recovered without shatter ( unlike evil iPhone 4 ).  A slow butter bubbled, thick cut onion awaited the brussels sprout.  I’m sure duck fat was used in this dish as well.  Out loud, I say “brussel sprouts” because “brussels sprouts” doesn’t flow for me.  Why isn’t it Brussels’ Sprouts?  I could probably roll with Brussels’ Sprouts.

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I rested the big boy on the veg and took a few photeez.  I was so hungry, I didn’t wait out the proper steak resting time.

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oh but it was just fine.

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I had a few fans pitching ideas on what to do with that bone.

lunch with iPhone 1

Gascon Stir Fry

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This is the first time I’ve added last night’s rice to today’s duck hearts.

  • duck hearts
  • duck fat
  • butter
  • small onion,diced
  • Cassis
  • cinnamon
  • red wine
  • sugar
  • salt
  • last night’s rice

Duck Hearts:

slice into rounds

brown in duck fat in batches ( all at once and you boil the damn things.  yuk )

add salt with each batch

remove from pan and set aside

Then the rest:

add big butter nub and diced onion

move around the pan until softy melty

add a splash of Cassis and a dash of your red wine

add a dash of cinnamon

add a dash of sugar

add the duck hearts back and move around the pan

add last night’s rice ( about a cup leftover so it seems )

[end scene]

Chicken Fried Steak

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Chicken Fried Steak, a dish so American, you’d think it came from Germany.

With a milky gravy.

Here’s something to do with those steaks you have no idea what to do with.  With the “Gite a la noix” cut, which translated by google is “Cottage has nuts” … now my new favorite nickname for the Gite / Noix cut … you can do one of two things:

1) warm, fry and rest.  The flavor is there, but a bit chewy.  Perhaps with a nice sauce.

2) Pound the crap out of it – a la Chicken Fried Steak.

At a glance:

–  pound flour into beef with salt and pepper

– start some rice

–  chop onion

–  fry beef in hot duck fat

– while beef rests, gently cook onions

–  add flour for gravy

– add milk, make magic gravy

–  grab wine and serve

 

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Behold the Cottage Nuts cut:

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Pound in the flour.

I’ve pounded then floured many times.  This is the first time I’ve pounded the flour in.  I highly recommend this method.  It serves you well when you fry.

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My Ikea countertops can’t handle a pounding, so I use a step stool and a sturdy chopping board.

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Pound the flour into the meat.

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Salt and pepper after.

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Prepare the onions for the milky gravy.

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Take a moment to snap a photo of a cute three-year-old.

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Fry those babies hot hot.  Get the pan hot before the steak goes in.  Otherwise, it will get all melty man.

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After the steak has been fried, dump out most of the fat.  Add a lump of butter and add the onions.

When the onions go all soft, add some flour to make a roux.  Then add a cup and a bit of milk.

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Stir and thicken.

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Serve in strips or cubes or whole. Just don’t forget the gravy!

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