Tuesday, February 27, 2007
Ten days since the last post and in that time I have eaten a ton of shit....
On a recent trip to Costco, yeah be snooty but they have everything and in very large quantities and I like it, I stumbled upon a dozen perfect Whoopie Pies that called out for me to bring them home. With my buddy and co-worker at my side we waited just minutes (after splitting a chicken bake) to dig into these perfect little chocolate cake discs which flanked a heavily yet heavenly lard laden vanilla frosting. Shit it was good, but I do not recommend doing this without milk. In the last couple of days I've ended dinner with one of these heart stopping beauties and I am now down to only two. Tonight I will eat them both and most likely minutes later regret the entire experience.
Sunday, February 18, 2007
We love Cod so much here at the apartment that if we could we'd eat it thrice a week but realistically we eat it as often as possible. Being in New England the fish with the greatest advantages for us is the Codfish. It's local, cheap and fresh. Fished off the New England coast for centuries the Codfish + New England marriage is one made perfect by the fact that this fish is one tasty mother. We also had two scallops each, just pan seared and a couple pan seared trumpet mushrooms BOOM dam it was great.
For one nice dinner all you need is a nice piece of Cod, Whole Foods (yeah they are expensive aren't they) sells locally caught Cod, never frozen, super fresh, white and tasty for 14.99 per lb. a half lb. fillet runs around $7 bucks and will generously feed 2. She and I were full to the gills after I made a little cheesy mushroom polenta and a Boston bib lettuce salad. Pictured above is some onion garlic foccacia I baked up BOOM it was really good shit. Listen there was cheese in the polenta, but that was about it. So yeah I eat alot of cheese but the lady she isn't exactly into every cheese.
Having said that she does like one particular cheese...
Thursday, February 15, 2007
I went to Whole Paycheck and started browsing around looking for some good eats to make me little lady. Honestly I wanted a nice thick steak. She likes skirt, hanger, or flank steaks, and even then red meat isn't her favorite. I make fish all the time, and she never eats chicken because she thinks its dirty and raised inhumanly and I do agree, but man when it's fried up right with some mashies and gravy, MMMMMmmm good.
I decided on pork chops, bone in, thick cut center jobs cause you know how I do it. I purchased some more this and thats, but the menu went as follows.
Date and Walnut breaded chops with white wine honey garlic gravy.
Mashed quartet of potato, yam, celeriac, and beet with acacia honey and sage butter.
Fried broccolini with lime.
Fresh baked white rolls.
and for dessert her favorite Creme Brulee - oh yeah I got some.
The chops got brushed with honey Boom then I covered em with date walnut bread crumbs I made in the food processor. The potato, yam, celeriac, and beet got boiled mashed and then hit with cream, sage butter and honey, salt and peppered and to the table. Broccolini into the blanching water out into the pan then a squeeze of lime, done. Bread rose for 6 hours, was formed into little balls, brushed with melted butter and finished with Maldon salt then into the oven, so they were steamin hot for soaking up, the gravy - roux then chicken stock then white wine then garlic from the pan the chops finished roasting in then all into that pan for a nice deglaze, lots of pepper, some more honey and then a lump o' butter to give that shiny sexy texture. She literally sopped it up and then we watched SNAKES ON A PLANE which I loved and she hated but the Creme Brulee was a hit and I got SOME.
Tuesday, February 13, 2007
Cheese and Poetry class
This was a fun one and very unique. Check it out. below
This (chopped off) pyramid goat cheese is ash covered, crumbly lightly and tangy. With age it will develop blotches of grey and blue mold and a stronger, more intense flavor.
Gran Gesta Cava Brut Reserve
Paired with Louis Napoleon by Oscar Wilde
2. Tomme de Chevre au Muscadet Loire, France
Clos du Tue-Boeuf
Paired with Shhh by Brian
3. Trois Lait Pyrenees,
Full figured farmhouse cheese with cow, goat, and sheep’s milk mixed to into a lightly washed rind wheel. Slightly unctuous while creamy and citric and perfect balance of three animals over varying soil compositions.
Paired with Redwood by Christin Drake
4. Taleggio Castagna Lombardy,
Sometimes love stinks, this saltwater washed rind gem is made from fresh cow’s milk and one of the only raw milk Taleggio’s in the
Paired with Recycling in
5. Grafton Gold 2yr Cheddar
This creamy sharp cheddar is made in a cooperative and aged in the small
Paired with Apple Pie and Cheese by Eugene Field
6. Mil Ovejas
This sheep’s milk is similar to Manchego but much younger, fruitier, and smoother. With notes of citrus and grass a playful tang in the mouth occurs when eating this FK exclusive beauty.
Pinkus Mueller Hefe - Weizen
An organic wheat ale made with some barley but mostly wheat malt and hops. Citric flavors and an astringent mouth-feel make this beer a perfect match for drier cheeses
Paired with So Maybe… by
7. Castagna Gorgonzola Dolce
The Cadillac of Gorgonzola, this cream bomb is silky and full bodied. Made from the traditional Red Cow in
Aged in Oak casks for several months this viscous fortified wine has notes of cinnamon, vanilla, and spice a real warm you upper for those cold winter nights.
Paired with There is a Gentle Thought by Dante Alighieri
8. Espelette Pepper Chocolate Truffles FK Made in MA,
Our expert chocolatier Christine makes each of these truffles by hand (with love) she mixes the smoky Basque pepper flakes into
Paired with 1986 by Bonair Agard
Sunday, February 4, 2007
Thursday, February 1, 2007
As I went for another quail the object of my hunger eagerly mentioned that some fresh herbs might be nice. So I put him down and threw in a couple sprigs of thyme, rosemary, oregano, and sage. He was right so as I at him I responded that the kitchen was really smelling wonderful now. The last four little birdies had the honor of resting on a lovely white plate while I poured over them the scalding wine and vegetable reduction. Shit the steam was enough so make my cheeks start to tingle. I ate them all drank some more wine and used an onion ficelle to sop up any wayward juices. This one was a yummer.