|
Friday, September 26, 2008
Four Foods on Friday
Doing it again! I'm participating in this nifty food meme from Fun, Crafts and Recipes. You might want to pop over there and follow the links to some of the other participants who have more entertaining things to say about their food. Here we go…
#1. Melon. What’s your favorite kind?
I really love a fresh, ripe muskmelon from the farmer's market, the kind of fresh and ripe that makes it so juicy that I have to mop up the floor under the cutting board. Oh, and room temperature, please. Do not chill my melon, yo.
#2. Orange citrus. What’s your favorite - oranges, nectarines, navel oranges, tangerines, etc.
Okay, I'm confused. Nectarines are part of the orange family? Really? Then my answer is nectarines. Although I do like those little Clementines in the wooden crate.
#3. Oreos. What kind is your favorite? (Don’t eat Oreos? What about olives?)
Oreos. Please. Here we go with the high fructose corn syrup again, AND the partially hydrogenated fats. No oreos. When it comes to olives, the vomitier, the better. I LOVE those Greek olives that taste like vomit, especially when paired with cubes of salty feta and marinated in oil and vinegar. Mmmm.
#4. Pot pie. Share a recipe. (No pot pie recipe? What about a casserole or some other hot meal you bake?)
I haven't make a pot pie in years and years, but I did make beef stew this week (just polished off a bowlsworth, actually), and I suppose you could slop that into a pie shell and bake it, and you'd have yer pot pie right thur. Here's how I make my stew:
Lob a chunk o' beast (grass-fed, happy, pastured beast) into the crock pot. Cover it with carrots that have been sliced into 1-inch chunks, and smallish russet potatoes that have been peeled and quartered. Cut an onion into 4 pieces and toss it in. Generously salt and pepper it all, then pour in a cup of beef broth and a cup of heavy, decisive red wine. And people, use decent wine for your cooking, okay? I used a yummy pinot noir, but a cabernet would be good. Burgundy would we perfect, but who keeps that on hand? Cover the crock pot, turn it to low, and go to bed. After 9 or 10 hours, take out the vegetables and cut them into smaller pieces. We only left them big so they wouldn't get overcooked, but now we need to make them fit on a spoon. I like to cut them with the edge of a fork instead of a knife, to give the sauce a rougher surface to adhere to. Take the meat out and cut it into fit-on-a-spoon size pieces, too. Now, pour all the juice and broth through a strainer and into a sauce pan. Let it cool on the stove until all the gross fat solidifies on the surface. Remove the solidified fat and throw it away. Bring the remaining broth to a boil and stir in 1/3 cup of flour that you've mixed with about 3/4 cup of cold cold milk. Boil the holy living hell out of it, then add the vegetables and meat, and more salt and pepper, if you need it. Pour it into that really pretty purple pottery crock you got last year when you went to San Antionio with your friends. Then, every day for a week, serve yourself a cup of beef stew in the Bearskin Lodge coffee mug you got from Bearskin Sue.
|
