Monday, April 14, 2014
Friday, April 04, 2014
I made an intensely flavored broth using onions, carrots, celery, fresh thyme and smoked ham hocks (made by the Amish). I brought it to a boil and then gently simmered it for two hours or so. I saw the meat falling off the bone - that's how I knew she was ready.
I added the lentils until they were cooked (wasn't paying attention to the time, but it wasn't too long). I served it with some pecorino romano (like I always do) and also some croutons I had made (so the dish wasn't all soft textures).
Thursday, April 03, 2014
Gnudi made with bolognese sauce. Sauce: onions, carrots, celery, ground beef, white wine, fresh thyme and salt. I spent about an hour caramelizing the ground beef (periodically, deglazing with the wine). It was a snowy day, so I didn't have much to do.
I was astounded that 2lbs. of ricotta from DiBruno Brothers ($4.99 an lb), two eggs, a little durum flour, pecorino romano and a some salt yielded about 80 of these gnudi (translated: naked in Italian). My friend and I ate about 30 the first night, so I bagged up the rest and put them in the freezer. The next few weeks I would take a couple out at a time for a meal.
Wednesday, April 02, 2014
Friday, February 14, 2014
What we have here is goat shoulder meat that was braised. I deeply roasted the goat meat in my braiser under the low setting of my broiler. It took about a half an hour of time to develop a good amount of caramelization.
I set the meat aside and in the same pan I started roasting the garlic (on the stovetop with slow-medium heat) with some curry powder, cumin, cayenne, cinnamon and red pepper flakes. I did this in order to toast the spices and roast the garlic. Doing this gave off a very pleasant Indian-esque aroma. Definitely somewhere past Tora Bora. Or maybe 52nd Street.
It created a perfect environment for my mirepoix (a mixture of onion, carrot and celery), which I added next. I slowly sweated out the mirepoix for about ten minutes or so using medium-high heat. I added a can of tomato paste and continued to sweat and caramelize the vegetable, periodically deglazing with some white wine. I also added a small amount of flour at this point and continued to toasted and caramelize the mixture.
After about 45 minutes of this flavor foreplay, I added the goat meat back into the braiser and covered everything with water (swimming, not scuba diving). I brought this to a boil, put the lid back on the braiser and put it in the oven for three hours at 325 degrees. This isn't an exact time. You could do a longer braise at a lower temperature if you have the time. You could start the braise and then watch Dances with Wolves!
I served my braised goat meat with a potato croquette I had made of some leftover potatoes, two eggs, some Parmesan cheese, scallions, salt and pepper. This could really go with any starch though. You could make some pasta with this or maybe even serve it with a baguette. I served mine with a little raw radish and celery leaf. It added some bite and freshness in a very slow cooked dish. It's kind of like a french style braise with some Middle Eastern/Indian flair with the lamb and spices.