50Hertz Green Sichuan Pepper Oil

 

de Venoge Cordon Bleu Champagne

 Paired well with November 7, 2020

Moet & Chandon Imperial Brut Champagne

 

Besserat de Bellefon Grande Tradition Brut Champagne

 

三杯鸡 (San Bei Ji or Three Cup Chicken)

1/3 cup dark soy sauce
1/3 cup dry sherry
1tbsp brown sugar

4 boneless, skinless chicken thighs cut into 2 inch pieces
2-3 inches ginger root; peeled and sliced thin
12 whole cloves garlic peeled
peanut oil

6 scallions 1/2” slices on bias; white and green parts separated
chili flakes to taste

1 tsp cornstarch

1 tbsp water

1 cup fresh whole basil leaves

1 tsp toasted sesame oil

Wisk together soy sauce, sherry and brown sugar in a large mixing bowl. Add chicken and setaside to marinate while preparing. 

Slowly sauté ginger and garlic in peanut oil until golden, 10 minutes.

Add chicken and marinade to ginger and garlic. Cook 10 minutes on medium. Add white part of scallions and chili flakes, cook 10 minutes.

 

.

Wisk cornstarch and water and add to chicken; cook until thickened. Stir in fresh basil leaves, green scallions and sesame oil and take off heat. Serve with jasmine rice. 

A. J. De Margerie Grand Cru Brut Champagne

 

Taittinger Cuvée Prestige Brut Champagne

 

Perrier Jouet Grand Brut Champagne

 

Nicolas Feuillatte Reserve Exclusive Brut Champagne

Lou's Chicken Stock

Chicken carcass, neck, back etc.

celery

carrot

parsley

garlic

onion

shallot

bay leaf

celery seed

salt

pepper

lots of water

No need to peel veggies; leave whole or halve; combine and simmer for 4 hours. 

Strain, use or freeze.

The House Tomatoes; Pomidori Pelati Whole Peeled and Cento San Marzano

Sirloin Paprika with Egg Noodles (POS)

First time this was great; 3 follow-ups all sucked. POS

2 tbsp butter
1/4 cup chopped shallot
2 cloves minced garlic
1 lb ground sirloin
1 tbsp tomato paste
1 tbsp smoked paprika
coarse brown mustard
Worcestershire sauce
12 oz egg noodles
2 1/2 cups beef broth
1 cup hot beef broth
salt
pepper

On medium heat, saute shallot in butter until soft, about 2 minutes. Add garlic, saute 1 minute. Add ground sirloin and saute until brown, about 8 minutes. Remove excess grease. Stir-in tomato paste, saute 1 minute. Add paprika, mustard and Worcestershire sauce, saute an additional minute. Add egg noodles, 2 1/2 cups beef broth and stir until blended. Reduce heat to simmer, cover for 10-12 minutes. Check once during cook time and add hot broth if needed.

Turn off heat, uncover, stir, allow to rest for 5 minutes and serve.

    So much better than it should be. 

    UPDATE; No it isn't. Clearly drunk.

Arroz con Chuletas de Cerdo

Use pork chops rather then chicken thighs in the Arroz con Pollo recipe.

Store Avocados in the Fridge

Purchased on a Monday at Central Market.

Based on feel, she "chose me" the day before perfection. On advice of Amy D., she went in the fridge.

Friday night, still perfect when she should have been brown mush.

26th day dinner

Great colors

Grow your own green onions

Put the root end of green onions in water in a sunny window. Good for 3 cuttings.

Patio to table basil

Home grown

Deconstructed Deviled Eggs

chilled hard boiled egg halved
mayonnaise
chive
salt
pepper

Smear mayo on egg; sprinkle on chive, salt, pepper.
Much better than it sounds. Get creative.

Baratza Encore Burr Coffee Grinder

First grind

Pasta in cream sauces with ham and peas

1 cup heavy cream
3/4 cup diced ham
1/2 cup peas
8 oz good pasta
salt
pepper
Romano cheese

Reduce cream in a sauce pan. Add ham, peas, salt and pepper.

Cook pasta per directions to about 3/4 done. Drain.

Add pasta to sauce.

Bircher Muesli

1 1/4 cup muesli

• 1 cup rolled oats
• 1 teaspoon flax seed
• 1 teaspoon sunflower seed
• 1 teaspoon pumpkin seed

1/2 cup milk
3/4 cup plain yogurt
1 tbsp honey
1 apple grated
2 strawberries sliced
1/2 banana sliced

Mix but don't brutalize it
Serve with more berries, fruit, etc
Survives covered in fridge for 2 days

Chicken Meatballs with Yunnen Baio and Turkey Tail Mushrooms

Alpine Cooking, Recipes and Stories from Europe's Grand Mountaintops by Meredith Erikson

Tacos, Recipes and Provocations by Alex Stupak and Jordana Rothman

Audrey at Home, Memories of my Mother's Kitchen by Luca Dotti