Category Archives: Fun with Food

Apple Turnovers

I’ve been telling myself I should and today is the day I finally thawed the phyllo dough and made something.  We decided on fruit turnovers and went with an apple filling.  Here’s a short Youtube on the technique.  I have to say, I wish my phyllo dough was as tractable as hers.20161022_1238491600x1200We managed 8 turnovers using 1 of the 2 rolls that came in the package.  These we went ahead and baked, the other roll we made the turnovers but stopped before the egg was step and placed them into the freezer for later.20161022_1240161600x1200These have the egg mixture brushed on and sugar sprinkled on.  We opted not to add cinnamon but that is up to you.  The apple filling had plenty in it.20161022_1308511600x1200These went about 7-1/2 minutes at 375 in a convection oven, the tray was turned about half way through.20161022_1454581600x1200These have been brushed with a powdered sugar glaze.  They are pretty good!

Of course, you can use just about any fresh fruit or jam for these.  You can go for savory and do them with veggies, meats, or cheese – or all three!  I saw a good looking recipe for spinach and feta triangles while browsing Youtube this morning.

Greek Marinade – Pork Tenderloin

20161020_1557121600x1200We saw this on one of our TV shows, the diner guy chopped a pork tenderloin into smallish pieces, put them into a small hotel pan, and started adding marinade ingredients.  I scribbled them down as best I could because we had just bought a tenderloin and this looked like a great recipe:  Olive oil, lemon juice, lime juice, garlic, oregano, salt and pepper.  He said cover and refrigerate for a week.  OK.  We nearly forgot it because it was in the basement fridge but we got it out in time.20161020_1621181600x1200I wish I had let the grill heat better but I was afraid to overcook the meat.  I brushed it with garlic oil while it was on the grill and that really flared up.  I did manage to get a touch of brown on there.  It was really tender, and the garlic was prominent.  I think the long marinade in lemon/lime juice had o lot to do with tenderizing it.20161020_1621281600x1200I served it over a bed of wild rice with a side of Brussel sprouts and corn sauteed in duck fat.

Snack Pr0n



Sammich Pr0n – Cubano


Potato Pr0n

I’ll just leave this right here:20161019_1641401600x1200

Sous Vide Chicken

20161018_1656171600x1200Well, I have the gear so here I go with some chicken.  I generally like the recipes and methods developed by the folks over at Serious Eats so I let them guide my go at it.  I did leg quarters but I figured the technique would be the same.20161018_1607111600x1200The table says 1-4 hours at 165 degrees yields tender chicken, this batch went about 3-1/2 hours.  I think my next batch will spend much longer, 6-8 hours.  The chicken was done, certainly, but not “pull the leg bone right on out” done I hoped for.  I reduced the gelatin and juices from the chilled bag with white wine with good results.20161018_1656451600x1200I have to give a shout out to those potatoes, I par boiled them for a couple of minutes then finished them (after they cooled and were drained on a towel) in duck fat.  I added some chopped fresh rosemary to them for an added kick.

The sprouts and carrots were zapped for about three minutes, covered, in the microwave and then sauteed in oil with a balsamic glaze added at the end.

Mmm… Fresh Figs

20161018_1455201600x1200These are finally there but my dreams of preserving baskets full of fresh ripe figs are being dashed as I realize that they are only going to be just a few of these at a time, and they really don’t keep well.  But I could be wrong!

Cauliflower Soup

20161017_1705041600x1200This is pretty much proof you can make most anything taste good with enough cheese and sour cream.  Even so, this soup needed a fair sprinkling of Cajun Spices.  I recommend substituting potatoes for the cauliflower.20161017_1121061600x1200In the meantime, here’s a pretty good sammich.  Ham and turkey with provolone done in a panini press.  I could have swapped out the turkey for roast pork and called in a Cuban and I may very well have done just that if I weren’t nearly senile.

Roasted Mojo Chicken

20161016_1629581600x1200I still had mojo marinade on my mind today – I mixed up a small batch to marinate a couple of leg quarters.  Today’s was orange juice, lime juice, lemon juice, fresh pressed garlic, oregano, ground cumin, olive oil, a pinch of red pepper flakes, salt, and pepper.  I let the chicken marinate for about three hours then placed it in an 8×8 baking pan covered with foil and put that into my toaster oven set at 325.  I left it for an hour, then baked it uncovered for another half hour with some of the marinade poured over it to reduce.

It was plated over a wild rice mix and served with blanched Brussels sprouts sauteed in duck fat.  Delicious!  The chicken was very lemony, but more than that, the cumin and oregano lent it earthy notes and the garlic went well with the rest.


20161015_1710571600x1200I like chili with beans and tomatoes.  Deal with it.  LOL  And I like to dress it up with cheese and pickled peppers or whatever else I have laying around.  The temps dipped a bit last week and I thought “At Last!” but it looks like my Fall celebration will be ruined with a return to temps in the 80s.  I will console myself with a couple of chili dogs:20161016_1138181600x1200I almost always buy a bunch of green onions and nearly always they grow too old to use before I can get around to them so I used the occasion to chop the white ends for a garnish.  I still have fresh jalapenos!  They are on the small skinny side this late in the season.  I’m thinking about bringing them in to winter under grow lights.