rps

Tonight's Blue Apron was fun. Pita bread slathered with a tahini/yogurt/garlic/olive oil/vinegar sauce, littered with lettuce shreds, and topped with seared za'atar beef. Salad on the side. Really decent!

You know what I am looking forward to doing in the sous vide? A leg of lamb roast spiked with about a bulb of garlic slices and some rosemary scattered in the bag. Take it to pink and then sear it in a roaring egg.

Actually pretty good. Would have been better with chopped thigh meat and a touch less time on the heat. A more assertive olive variety would have been good as well.

Re sius vide - It has its place. On a non sous vide topic - Blue Apron sent me weird stuff this week. This is a warm pasta salad with kale, chicken and orange.

I do not know the lake well. It is a fantastic and huge fishery. I respectfully suggest you pool your funds and hire Binks or Buster Loving for your first day. The blessed lake is so large as to intimidate a first time angler.

Not bad stuff tonight. We really did not expect the Blue Apron delivery to make it, but right at 4:00 the FedEx truck backed into the driveway. I chose to prepare the goat cheese tart with collards and mushrooms. The side was a lettuce with apple salad and a lemon shallot dressing. I decided to sweeten the dressing a touch and pan roasted some broccoli as well.

I do not mind spice, but I am a wimp about heat. Knowing BH, he means both.

Roast chicken, homemade dressing, quick gravy, and avocado with balsamic tomatoes.

I just finished making a dressing from stale bread and rolls. I will bake it to go with the roasted spatchcocked chicken. Avocado with balsamic tomatoes salad on the side. BTW we have over two inches of snow here on the ground and school for tomorrow has been canceled.

So we finished the rollade and the taste was entirely what I wanted, The roast had a serious chew. You can trim and clean up but you still must work with what you have.

Sounds tasty!

Love that Grade B! Had some on my oatmeal this morning.

Yesterday I picked up a sirloin tip roast that was marked down to move it. It was not a pretty piece of meat and had several muscle groups and plenty of silver skin. Today I trimmed it, butterflied it, and patched the hole. Next I made a duxelle of mushrooms and onion with herbs. I slatherd the meat with the mixture and rolled it and tied it. The roll is in the sous vide at 126 degrees. Somewhere around 5 I will remove it and use a 500 degree oven to caramelize the exterior.

Last night was simple food night.

Billethead must be lucky. But as far as the prettiest girl, I have a different nominee.

I know exactly what you mean. I had to bring the recipe card to the computer to type the description. Basically a kale salad with pasta, roasted carrots, onions, and Brussels sprouts to which you add harissa marinated cheese. Yoghurt is a major player in the sauce and flavors.

Third and last night of this Blue Apron week. Brussels sprouts, pearled cous cous, and harissa marinated paneer. Good stuff!

The sear, whether at the beginning or at the end, should always be at the highest heat you can manage and take the shortest time to reach the color you seek. The sear is not really the cooking,; you are trying to color and to caramelize to intensify flavors.

Continuing the Blue Apron experiment. Tonight was sweet nd sour stir fry with egg and peanuts.

I cannot match fowl stew. However, the wife and I have a former student who house sits/dog sits when we travel. She and her family make perogis. When we were gone for the holiday, they made and left us both sauerkraut and potato and cheese perogis in our freezer! Tonight I will butter fry the Polish dumplings and saute brussels sprouts and onion that I cut chiffonade style in bacon fat. I will add the bacon pieces to the greenery with salt, pepper, and caraway.

Wife's bread loaf.

I find this blend in the frozen case.

My beautiful wife decided this weather called for bread and made a lovely rustic loaf! When faced with that consequence, I will respond with a mixed sea food chowder, low country style. You know the kind, the kind that starts with bacon and a roue? Onion, celery, leeks, carrot, chopped baby waxy potatoes, white wine, clam juice, milk, Old Bay, salt, pepper, Worcestershire sauce, sriracha, and, of course, the sea food - one of those blends they sell now that includes mussels, octopus, clam pieces, and shrimp - all will hang out together for a while. Is you mouth watering yet?

Last year my Garmin that I bought to replace the Lowrance I had stolen crapped out . BTW, their warranty department has in place policies that require you to remove the transducer, ship it to them for replacement, they ship it back and you reinstall it. Then and only then do you find out if the unit is the problem. And, no, they won't allow you to ship both. I finally lost patience and junked the non functioning unit. I replaced it with a Simrad GO7 with the Navionics total scan transducer, the same transducer that the Lowrance Elite series uses. It worked great all summer. As for seeing fish, the only time I worry about fish is bait balls; other than that I use the tool to find and learn structure.