Add then the celery, carrots, onions punctured with cloves, the bay leaves, the thyme and anything else you can find.
It’s hot. I’m sick. The kids are on the verge of a summer vacation. For some reason – it may be the porky Mexican Guac fiesta for lunch – I’m not all that hungry. But, damn those olives. Is it the salt? The fat? The vinegar? Who knows, but Olives-It’s what’s for dinner. I just can’t get enough. So I leave you with an olive-worthy tune by B. Mars. Treasure. Poo. No official vid. So imagine M.J. + Earth + Wind + Fire == Olives for dinner.
You can hum this. Spit out the pits.
I loves me some cheesy poofs. My super bargain oven makes cheesy poofs like nobody’s bidness. Though if your batter is runny, you will most certainly make cheesy flops thus setting up your evening for sadness and despair. Nobody wants a cheesy flop. Sure, they taste okay, but the crunch and fluff of a proper cheesy poof makes giggles happen.
I use the Saveur recipe which works perfectly if you pay attention to a few things.
1) runny batter makes flops. Add more flour.
2) salt and pepper and then salt and pepper again. It makes a difference
3) oven is set to super hot, but not too hot. My oven runs hot. Too hot, too quick and you get a flop. Hot and steady ( like my men ) and you will arrive at poofdom.
Recipe is :
1/2 c milk
1/2 c water
Sal n Pepe
1c melty cheese
Make a roux
Add eggs one at a time
Spoon on a pan
Top with milk and cheese
Cook until poofy
Happy happy joy joy
The gaz bottle always runs out on Sunday. Sunday the shops are closed and gaz bottles sit behind bars shooting the shit waiting for Monday to roll around. A bottle out on Friday night is rare, but not without its challenges. Four kids in a car equals “no fun.” yeah, you can sit ( if you get the chance ) and dream about trips here or trips there or a quick pop up to the shop, but you are kidding yourself. A Friday night gaz bottle outage proves smooth if you have the back-up bottle. Smooth sailing, girl, nothing but ease and smiles in the foreseeable future. Don’-choo be dragging four kids to the magazine for a bottle of gaz. Let us take a moment to plan. Okay. Now back to cooking.
You can’t see it, but there is a faded Mauviel swoosh scar just to the left of this fresh Mauviel swoosh. Unbelievably, I’ve sizzled in the handle of my favorite Mauviel pot on my forearm for a second time. Brown Note Sausage is to blame. I’m supposed to detail Brown Note Sausage in a later post, but perhaps with all the danger involved, I’ve procrastinated. It’s really simple. Brown the sausage, pull it out, make a sauce with buttah, thyme and onions, stick the sausage back in and put in the oven. After it gets all browny and bubbly, pull it out … this is the tough part … beware! the handle is hot. I know the handle is hot, but for whatever reason ( I’ll blame the children ) I sizzled my forearm. Don’t sizzle your forearm. Someday I’ll write up Brown Note Sausage, but for now, I’ll give you a little inspiration for its name.
The dish is actually yummy and doesn’t elicit a similar response to that of the South Park Brown Noise.
Our little chef found some super grand roller blades left in our rental house by a friend. She’s been rolling around ever since. She’s going through a Ramona Flowers phase. She loves to carry my lovely plates with hot stuff carrying knives so I can practice not freaking out. I have a lot of practice.
She pats her grassfed beef patty dry to avoid boiling the meat and instead give it a nice lardy browning. She likes her burger browned on the outside and red on the inside. A nub of butter, a crack of pepper and it rests while she finishes up the potatoes.
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.
I’ve never done a lamb leg roast, but I’ve roasted my share of meat.
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.
Served with roasted pots, buttery asparagus, smothered in gravy and washed down with a lovely Madiran.
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.
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
Inspired by Saveur Cooks, Authentic French.