Later On

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Archive for the ‘Food’ Category

What I made for dinner

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I revised the recipe. The original version is at the link.

Roasted Chicken Provençal

Prep 30 minutes∙ Cook 1 hour∙ Difficulty Medium Source Cooking.nytimes.com – Sam Sifton

9 bone-in, skin-on chicken thigh
1 Tbsp kosher salt
1 Tbsp freshly ground black pepper
1/2 to 2/3 cup all-purpose flour
3 tablespoons olive oil
2 lemons
20-30 small cloves garlic, peeled
8-10 medium-size shallots, peeled and halved
1/2 to 2/3 cup dry vermouth
2 tablespoons herbes de Provence

Heat oven to 400 degrees. Put the flour in a plastic bag, season it with the salt and pepper, then shake the chicken in the bag, three thighs at a time. Shake the pieces to remove excess flour.

Swirl the oil in a roasting pan, and place the floured chicken in it, skin side up. Cut off the top and bottom of the lemons, then cut each vertically into 8 wedges. Arrange the lemon wedges, shallots, and garlic cloves around and between the chicken thighs, then add the vermouth to the pan.

Season the chicken with the herbes de Provence.

Put the pan in the oven, and roast for 30 minutes, then baste it with the pan juices (which will take care of any flour on top of the chicken). Continue roasting for another 25 minutes and check, or until the chicken is very crisp and the meat cooked through. (Could put foil over chicken after 20 minutes on second side and cook for 30.)

Serve in the pan or on a warmed platter.

Calories: 986
Total Carbohydrates: 33 grams
Cholesterol: 319 milligrams
Total Fat: 65 grams
Dietary fiber: 4 grams
Protein: 60 grams
Saturated fat: 16 grams
Sodium: 1256 milligrams
Trans Fat: 0 grams

Tonight I used a 9×13 Pyrex roasting dish, and it worked fine.

Written by LeisureGuy

21 October 2017 at 5:21 pm

Interesting new foods

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I’ve mentioned finding beef heart and now also pig’s heart in the supermarket (one that has a relatively large Chinese customer base), along with pig bung, beef kidney, pig kidney. Today I saw a couple that were new to me: pig uterus and pig blood. I went for the latter: a block of congealed blood, which in the West is used to make blood pudding (mixed with oatmeal, for example). But this was a simple block of blood, which looked like brown tofu and had the consistency of tofu as well (fairly firm tofu).

I had not real idea how to cook it, so I went with a simple approach: some olive oil in a skillet, in which I cooked some chopped onion, minced garlic, salt, and pepper until the onion was pretty well cooked. Then I took a slab of the pig blood, cut it in half to make two thin slabs, and sautéed those on each side until I judged it done.

Not bad at all. Not a strong taste, but I imagine the dish is high in iron. . . Hmm. I can’t find “pig blood” or “blood” in the nutrition database. The closest I get is blood sausage, not particularly high in iron. (Pig spleen, which they also had and I bought recently, is quite high in iron.)

For those who are still fatphobic, I highly recommend The Big Fat Surprise, by Nina Teicholz.

Written by LeisureGuy

20 October 2017 at 5:46 pm

Posted in Food, Low carb, Recipes

Garlic of the gods

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Here’s the garlic we get: red, with a woody central stem: hardneck garlic. It’s shown next to an apple and a Spanish onion for scale. I stripped away the outside skin so you could see the size of the cloves. One clove recently was about 1/3 the head, and when peeled it was the size of a hen’s egg. One clove. The flavor is excellent, and the skin on the cloves is tough but breaks away easily and cleanly, making it easy to arrive at a peeled and unblemished clove.

I don’t know that I would move simply for the garlic, but I do love this garlic. I think the variety is Russian Red.

Written by LeisureGuy

19 October 2017 at 8:08 am

Posted in Food

Fergus Henderson’s rolled pig’s spleen

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I had the other pig’s spleen tonight, using this recipe. Very tasty. And very good with mustard. I again will say that, although spleen is extremely high in iron, as is liver, spleen has a very mild taste, unlike liver. I think I will sauté it in the future, but after tasting this, I will cut it into thin slices so the tough membrane around it is less a challenge in chewing.

Written by LeisureGuy

13 October 2017 at 7:17 pm

Posted in Food, Low carb, Recipes

Dinner tonight: Blue cheese cabbage stir fry

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Blue Cheese Cabbage Stir-Fry

Makes 4 servings
Source 
Dietdoctor.com – edited by me

Ingredients

  • 2 tablespoons (1 ounce) butter
  • 1 lb mushrooms, cut into quarters or chunks
  • 1/2 large onion or 3 shallots, chopped (tonight I used a whole onion)
  • 1 head green cabbage (about 1.5-2 lbs)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 teaspoons dried thyme
  • 1 tablespoon white wine vinegar
  • 2 tablespoons (1 ounce) butter
  • about 1.5 lbs ground beef
  • 5 oz. blue cheese
  • 1 cup heavy whipping cream
  • ½ cup fresh parsley, chopped

Directions

Shred cabbage finely with a knife or in a food processor.

Add butter to a large sauté pan over medium high heat. Once butter is heated, sauté onion for a few minutes, then add mushroom pieces sauté until they brown and start to release their liquid. Then add cabbage and sauté for about 10 minutes more, until they soften. Do not brown.

Add spices and vinegar and sauté for a few more minutes, stirring frequently. Remove to a bowl and set aside.

Add the rest of the butter to the pan. After it heats, add the meat sauté until meat is cooked and most of the juices have evaporated.

Lower heat a little and add cheese. Stir until cheese has melted.

Add heavy cream and let simmer for a 4-5 more minutes. Add cabbage, and stir until everything is evenly hot.

Salt and pepper to taste. Chop parsley and place on top before serving.

Written by LeisureGuy

13 October 2017 at 5:35 pm

Posted in Beef, Food, Low carb, Recipes

New foods: Pork spleen

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Spleen is extremely high in iron and in cholesterol. I found some in a market whole clientele tilts heavily Chinese and just had some. Braising is the common cooking method, but I sautéed it: some olive oil in a skillet, sautéed a chopped shallot and a minced garlic clove (and the garlic here is fantastic: red bulb and the cloves are large and very easily peeled), then added the spleen cut into reasonable-sized pieces and cooked until I thought it was done.

It is sort of liverish (in terms of nutrition), but very mild tasting. Not bad at all.

I also got some ginormous carrots apparently favored by the Chinese: two carrots = 1.5 lbs. Repeat: 2 carrots = 1.5 lbs. The Wife calls them “nuclear carrots.”

Written by LeisureGuy

12 October 2017 at 4:55 pm

Posted in Daily life, Food

Grocery observations, Canada vs. US

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Garlic here is much better than California, probably because this far north a different (and better) variety is required. Bulbs are red and the cloves are enormous and very garlicky.

Greens so far are uniformly limp, well past their prime. Perhaps I was spoiled in California, where greens were fresh and crisp (and probably grown relatively nearby).

Butter seems commonly sold in 454g (1-lb) chunks.

Yams (i.e., sweet potatoes) are not sold by variety: they are all “yams.” I am accustomed to having Garnet and Jewel yams labeled as such (and Jewel are the best). Here no one knows what I’m talking about: yams are yams.

Written by LeisureGuy

10 October 2017 at 6:32 pm

Posted in Daily life, Food

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