10.10.07
Food a-cookin’
Today’s tomatoes have been going since around 10:30 a.m., and I just put a beef-shank dish on to simmer (covered) on top of the stove. It’s more or less the usual: brown the shank cross-sections, add a large chopped Spanish onion, a can of diced tomatoes, a handful of garlic cloves peeled, crushed, and chopped, a cup of red wine, a bunch of Italian parsley chopped, about 1/3 cup lemon juice, 2 Tbsp horseradish, about a Tbsp of Worcestershire sauce, some dashes of Tabasco. I had a mild chile pepper on hand, so I chopped up that and included it. Right now I have a cup or so of dried sliced Shiitake mushrooms that I’m reconstituting, and I’ll add those as well. Salt, pepper, thyme, Fines Herbes.
