What's Cooking?

[rps]

Boneless leg of lamb slathered in butter/rosemary/garlic/salt/pepper to be roasted at 450 sitting on top of the olive oil covered Yukon potatoes. You will notice onion and garlic in the bag as well. They add a little extra to the flavors.

The pudding will feature 60% Cacao bittersweet Ghiardeli chocolate, cream, and egg whites whipped into a mousse. I was kidding about the canned spinach. Fresh spinach wilted/sauted in olive oil and garlic.

Roederer NV Brut apres meal and a beaujolais from Morgan with the meal.

[rps]

How do you dry age...with cheese cloth? How many days? I've been watching a ton of videos on YouTube and there's everything from Cheese cloth to those Umai bags.

I use cheese cloth and follow the Cooks Illustrated procedure. No cover other than the cheese cloth, up on a wire rack so any juices do not puddle around the meat, 6 to 7 days at 40 degrees. Do not be surprised if the beef loses weight. That loss is the trade for the flavor boost. I only do it when I plan a rib roast for company, because it claims space in my only refrigerator, but I am always glad I did it.

[BilletHead]

How can I follow up with the great kraut man Ness and chef RPS ?

Will try. Caprese salad with a balsamic reduction. Pretty and yummy to boot. A nice healthy light meal. Well kind of because we did some fresh picked sweet corn on the cob from our farmer friends field. Slathered with butter and salt and pepper too.

BilletHead

[Gavin]

Will dry age a rib roast. Only do that once a year but do as RPS suggests. Thawing 10 lbs of pulled pork for my buddy's Picnic tomorrow and need to make slaw for 40 in the AM. Tonight's dinner is out on Cherokee St. Hoping that they have some good authentic Mexican. Carnitas, etc. not looking for Tex Mex our what's called mex in most places.

[rps]

Meat and potatoes and spinach.

[Mitch f]

IMG_0842.JPG

Meat and potatoes and spinach.

And the stemless glass red wine, which I just consumed 3 glasses of. Cambria to be exact

[MOPanfisher]

Billethead I love caprese salad, makes a great hot weather supper, although balsamic makes my stomach do funny things.

[ness]

Pretty good study on dry aging at home here http://www.seriouseats.com/2013/01/the-food-lab-dry-age-beef-at-home.html

[BilletHead]

Mopanfisher,

I could drink balsamic.

[rps]

Mopanfisher,

I could drink balsamic.

So could I. Have you done the "pan roast asparagus using a mix of olive oil and sesame oil and finish with balsamic" trick yet? Works pretty good for green beans as well, although I blanch the beans before I pan roast them.