Later On

A blog written for those whose interests more or less match mine.

GOPM, planned and actual

with 3 comments

I just finished a GOPM. The plan:

1/2 c pearled barley
2 Tbsp sherry vinegar
chopped shallots
minced garlic
boneless skinless chicken thighs
linguiça slices
Kalamata olives
Brussels spourts
thin slices Meyer lemon

I generally make a list of layers to guide my shopping. But when I got to market, I found that they had no boneless skinless chicken thighs (or breasts), not even for ready money, but they did have turkey breast slices. I got two of those: 0.45 lb, or 7.2 oz—close enough, since I was going to use linguiça slices as well. (That had proved to be quite a hit.) But then I found that I had 3 domestic white mushrooms left over from something, so I chopped those for the aromatic layer and skipped (okay, forgot) the carrot. And when I came to it, there was simply no room for Brussels sprouts. So the actual recipe:

1/2 c pearled barley
2 Tbsp sherry vinegar
4 shallots, chopped
4 cloves garlic, minced
3 stalks celery, chopped
3 domestic mushrooms, chopped
7 oz turkey breast slices, cut into chunks
dried thyme sprinkled over turkey
layer of linguiça slices
1 medium zucchini, diced
1 small bunch parsley, chopped fine
the other half of the Japanese eggplant, sliced
good grinding of black pepper
3 large Roma tomatoes, diced (probably could have gone with 2)
1/2 c Kalamata olives, maybe more, halved
1 Meyer lemon, thinly sliced


2 Tbsp Penzeys French Vinaigrette
2 tsp (approx) Ponzu sauce
2 tsp (approx) Gochujang sauce
1 Tbsp (approx) Amontillado sherry
1 Tbsp (approx) horseradish
1 Tbsp (approx) Worcestershire sauce

I shook that furiously, then poured it over. The only thing I measured was the vinaigrette. Horseradish is a good ingredient: it often contributes an interesting but elusive flavor—the kind of thing that makes people say, “What is that?”

I tried for a small volume of pour-over because I thought the tomatoes would contribute a lot of liquid, as well as liquid from the lemon.

Written by Leisureguy

29 November 2012 at 5:21 pm

3 Responses

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  1. Hi if I’m looking to buy a casserole pot in cast iron which would you recommend between Le Cruset and Staub? I’d never seen the Staup pans until recently but guess you will have done some research for your GOPM. The Staub looks like it means business in a kitchen whereas the Le Cruset looks “prettier”


    Tony The Blade

    30 November 2012 at 3:56 am

  2. If you see them in person, no contest: Staub is much better than Le Creuset, which seems to be resting on its laurels. I made the case for Staub in this post but to recapitulate:

    Staub costs less than Le Creuset ($65 less for the 2.25-qt round cocotte from Amazon).
    Staub is of much better construction and has thicker walls and heavier top.
    Staub uses a metal knob that withstands temperature; Le Creuset uses plastic knob and sells a metal knob separately for $10.
    Staub’s interior non-stick lining works better than Le Creuset’s enamel lining.
    Staub’s external glazing struck me as better than Le Creuset’s enamel.

    The 2.25-qt size is good for a family of two. For three, go with the 3-qt size; for four, go with the 4-qt size.



    30 November 2012 at 8:59 am

  3. As always many thanks for the advice


    Tony The Blade

    1 December 2012 at 4:03 am

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