At four o’clock today, Eilene told me that her friends were coming over for dinner. She suggested florescent mac and cheese, trying to make it easy on me. I just could not do it. This meal was really almost as easy, and so much better for them.
Tag Archives: beef
Adapted from a Dirk Niepoort recipe
Jan is meeting her knitting group for their yearly holiday knitting and gift exchange party, so no fancy Sunday dinner this week. Eilene is off to have dinner with friends, so it is just Jan and I for dinner tonight. Jan has requested beef stew because it makes such good leftover for weekday lunches.
Adapted from Rachael Ray and Cook’s Illustrated Recipes.
I am feeding a crowd today. Jan’s brother and cousin are coming, both with +2, so nine diners in total. The last time I did a shepherd’s pie it made enough for 6 diners. I will have to scale up my recipe and use a large baking pan, rather than my usual casserole.
The best pickled tongue I ever had was at a Basque restaurant in Fresno, California. The worst pickled tongue I ever had was at a Basque restaurant in Fresno. Done right this dish is a Tasty delight. Done wrong it is horrid.
My mother, Claudia, did not make beef tongue very often, maybe only once or twice a year as I was growing up. Still we did have it and really liked it. I think the reason we did not have it very often is that it requires a long prep time and very slow cooking. With five hungry kids to feed it was just too much trouble to make as anything but a special treat. That is the childhood memory I am chasing.
I have a bunch of teenage girl’s over today to watch Japanese anime with Eilene and the French girl who is staying with us. Jan had suggested using the mini-muffin pan to make homemade pizza rolls. The mini pan seemed too fussy, so I thought I would do something like pocket pizzas in a standard sized muffin pan. When the girls arrived, they had other ideas. They had apparently been eating pizza for the last 24 hours at another house, so they wanted anything but pizza. I suggested hamburger pockets and this seemed like a popular idea.
Tri-tip was on sale at Safeway this week and I decided I wanted it for Daddy’s Day. While my favorite barbequed meat is lamb, a good tri-tip comes in a close second. That is, of course, the rub. A good tri-tip has a red-ish brown crust on the outside and is juicy and tender on the inside. However, what you usually end up with is a blackened, scorched crust and mostly tough, dry meat.
The challenge this weekend is reconciling Jan’s diets and a guest’s Ketogenic diet. Jan has to eat low fat because she is missing her gall bladder. A keto diet eliminates most carbohydrates and emphasizes protean, oils and roughage to force your metabolism into ketosis. These diets are polar opposites.
Adapted from a recipe by Mamatkamal El Mary K
This week is Chris’ Birthday. Myr is taking him out for steak on Saturday, so she wants something heavy on the vegetables. Jan really liked the Chicken Cassablanca I made last week, so she wants a North African tajine (tu-jeen). I have some French green lentils that I have wanted to try out (A Taste of History idea). Chris (who just landed from a trip to Germany) got in the last word, he wants oxtails. This I can work with.