What's Cooking?

[BilletHead]

 The wild rice chicken soup was amazing. Pat boiled some chicken thighs the other day. She retained the broth and kept it for this soup. The thighs I grilled over charcoal and crabapple wood. The thighs we did not eat were retained for the soup also. Today it all came together. The broth and schmaltz that was on top of the broth all went into the pot as did the grilled chicken. Then some celery and carrots and of course the wild rice. You could taste the smoked grilled chicken and the schmaltz added richness. We don't cook wild rice to mush but to where we call it aldente. A nutty crunch. Ritz crackers with honey butter and peach iced tea. More comfort food on yet another cold day.

[BilletHead]

Tragedy of the Common - by Hank Shaw - To The Bone

          Something to read and think about today if you are still shut in. 

[Ryan Miloshewski]

Spent the afternoon cooking in the negative temps. Put some duck legs in the crockpot with some stock, rosemary, and Slap Ya Mama and let them go for a few hours until they were fall apart. Kept the skin on so the fat rendered out. Made homemade ramen with the meat. Phenomenal.

While I was waiting for the duck legs to be done, I made a big pot of deer chili. 

[BilletHead]

Browned venison roast in red wine and spices and herbs ready for a long braise. This will be taneyfest food. 

[Foghorn]

I think I'd stop eating today just to make extra room for this epic food-a-thon! Wish Susie and I could come and put a face to the forum members but.... granddaughter #3 is one of the candidates for the Arcadia Valley basketball homecoming queen.

[ness]

Made some from-scratch beef stock then a vegetable beef shoop.  I love the next day when you just carve off a hunk of soup and rewarm 😀

Last night pan-fried cod with lemon caper sauce, zucchini and some rice.