Category Archives: Fun with Food
We managed to eat up most of the holiday leftovers. This plate is nearly meatless, there were a few crumbs of sausage in the dressing that is mixed in with the sweet potatoes in the back. I hear a lot of “too cool to like green bean casserole”, I have no such qualms. There was still a good hunk of the rib roast left – I turned it into a pretty nice stroganoff last night.I bought some kinda sorta fresh dill. I put it into some water and it perked up some, should have taken a before picture.Breakfast Pr0n! That place we go for fresh pork belly makes a really killer garlic pork sausage.More breakfast pr0n! Today is Mrs J’s birthday and she said she wanted French toast. Good choice!I cracked some eggs for the toast and found a double yolked egg. Success! Lucky! Maybe lucky and successful? Seemed a good omen at the time, anyway.I love my new stove! I’m using the griddle more and more. Look at that turner/flipper thing! Dexter-Russell makes some pro-grade utensils, I’ve had a small version of that one for years. I splurged for the holiday and got myself the bigger one and a couple of their lighter, more flexible, spatulas.Post needs moar Bea Kitteh!
These are from a copycat cinnabon recipe that’s been floating around the web since forever.
The leftover beef will be turned into barley beef soup in the Instant Pot. Some of it, anyway, the rest may feature in a Stroganoff. We went with a sous vide recipe for the rib roast, it spent 6 hours in the water bath at 138 degrees, then 15 minutes in a 500 oven.There will be pie! Mrs J has combined a few different recipes into one very good cherry pie. This one has a crumbled vanilla wafer bottom and a Martha Stewart crumble topping. The crumble topping recipe has itself been modified to include rolled oats processed almost to a flour, which replaces half of the AP flour. We used frozen cherries for the filling.
Rodin Museum at sunset
Paris in the fall can be quite chilly at times, although I wouldn’t actually call it cold. Still, a café au lait with a croissant in the afternoon was always welcome. And boy, did I enjoy the coffee. Even in our hotel.
So much so, I came home, not with expensive souvenirs, but with a determination to recreate the coffee from Paris – at least what we had in our hotel room. It was almost as good as any we had in any cafe. Luckily, I found a newer version of the machine we had in our room:
It’s a DeLonghi Nespresso machine and I love it. It came with 16 sample pods from Nespresso (re: very expensive) but I went on a hunt to find local, less expensive pods I would like (I also brought home our favorite box from the neighborhood Franprix). They are different than K-cups, so selection is limited. Thankfully, after testing out three small boxes, I found the one pictured above and we all agree, it is pretty near perfect.
A little bit of Paris whenever I want.
One more Paris picture – there will be more of the Père Lachaise Cemetery later:
It doesn’t look like much but the pork turned out so tender you could cut it with a quick glance. I had no idea cooking in milk was a thing until I saw the recipe in the NY Times food section. I had a tenderloin and a jug of milk, handy so I gave it a go. The milk curdled right away but I hung in there with the recipe and strained out the onions and the milk solids. They were tasty, the recipe suggested they be served on the side but I ended up adding them back to the gravy and running the stick blender to make them into a thick sauce, Kitchen Bouquet darkened the sauce quite nicely.The first dinner we had was forgettable – sides of a rice pilaf because I had run out of my preferred wild rice mix and some canned corn. It was better today with the fried potatoes – and much prettier!
I have so many photos from the trip, but very few are of iconic images – I tried to look for the unusual and eye catching. Or the occasional T-Rex.
So the food. Much to tell. Most of it good. I loved how fresh everything was, milk, cheese, bread. Oh, the cheeses! Oh, the breads! Nothing, and I mean nothing, compares to the breads there. Breakfast was the basic Le petit déjeuner en Français and it made me very happy (and full) each morning :
Photo courtesy of Larilyn, as I took no pictures of food on the trip. 😦
The croissants varied by location, but when they were fresh, they were absolutely delicious. And I had two chocolate croissants (pain au chocolat) that were fabulous. By far my favorite pastries were the raspberry tart (tarte aux franboises) and the lemon tart (tarte au citron), both of which I want to recreate this week. I’ll let you know how it goes.
There were some fun things we tried. One was of course, the Nutella crêpes, the other was a great hot dog from a street vendor, served in a toasted baguette with cheese. One of the best meals we had was in our hotel on Sunday (after a very, very long day we didn’t have it in us to go anywhere else). They have a garden in the courtyard (just beneath our window, btw) and used those fresh ingedients in their kitchen. Magnifique!
The most interesting and surprising thing about the food was how little sugar was involved, even in the pastries. And the ketchup. And the chocolate. You’d be surprised how much more flavorful food is without the over-sweetness we are accustomed to – much more complex flavors are allowed to blossom. I actually brought home 2 boxes (oh, how I wish I’d bought a dozen) of St. Michel’ Galette Salted Butter cookies because they were so perfect with a cup of coffee after dinner.
Walking the Seine
And the coffee…well that’s a post all its own because I came home determined to make the terrific coffee we had there. Even in our hotel room. Yum. I have succeeded.
Walking the Seine, continued..
That’s about it. Nothing in any of the bistros or other restaurants really stood out. We were warned that outside the pastries, cheeses and breads, the food might be disappointing. So we were prepared. We did sample a little bit of everything, so I think overall it was a terrific experience.
I have a few more pictures to share, so probably have one more wrap-up post. Until then….
Moar Gumbo! This one is shrimp and crab, with the last of the dark meat turkey. When folks ask for recipes I usually point them to NOLA Cuisine. That is for chicken and andouille but there are links there for his Cajun/Creole recipe page. I would encourage y’all to go there.Mrs J brought some small pet beds up from her sewing room for a quick wash and fluffing in the dryer, they will go with her to the shelter when she pulls her next shift. The top one is called a “cuddle cup” and the other two are “pumpkin” beds. Patterns are available online.Chicken biscuits! These are from a recipe in the food section of the NY Times. The biscuit recipe seems familiar:
- 3 cups/450 grams all-purpose flour
- 3 tablespoons/37 grams baking powder
- 1 tablespoon sugar
- 1 ½ teaspoons kosher salt
- 7 tablespoons/100 grams cold unsalted butter, cubed
- 1 ½ cups/360 milliliters whole milk
Bake in a 425 oven until they brown on the top, it took about 17 minutes in my convection oven. They do puff up quite a bit, I cut 8 biscuits from the dough, each 3-1/2″.I could have gotten 10 or more by rolling the dough a tad thinner, the ones I made by rerolling the scraps were especially thick and nearly toppled themselves in the oven.There was a bit of dough left over even after rolling out the scraps from cutting out the biscuits. I like to make cinnamon rolls from that. Just roll the dough fairly thin, brush with melted butter, and cover with a thick coat of cinnamon sugar. Roll into a long tube and slice that into little wheels, drizzle with more butter, and bake them along with the biscuits.Kroger offers these telera slider rolls as a “take-and-bake” item – they are sold par-baked and just need a finish. They are a smaller version of these rolls. The crispy crust holds them together very well when making sammiches that are very juicy, like sloppy joes or Italian beef. Of course, they are good for little cheeseburgers, too.Moar kitteh! Ollie likes ice cream. We all like ice scream.