Dinner. Pork tenderloin…
Dinner. Pork tenderloin, herbed, sous vide at 130F, and seared. Potatoes fried in duck fat with garlic and parsley. Steakhouse style creamed spinach (fried spinach in a Béchamel sauce, with cream...
Tag: Colin
Today’s brunch: starter of garlic stuffed…
Today's brunch: starter of garlic stuffed, cheese and herb topped mushroom caps. Then French omelettes, flavored with chives and dry sherry, filled with duxelles (finely chopped mushrooms, fried up...
For today’s brunch Irene made hree cheeses soufflé (recipe
For today's brunch Irene made hree cheeses soufflé (recipe: Served with toast and, as customary, pale mimosas and strong coffee.
Brunch. Irene made French toast (brioche)…
Brunch. Irene made French toast (brioche), buttered, whipped, flavored cream, strawberries, my own hot smoked dry brined bacon, scrambled eggs, coffee, and mimosas.
For dinner, sous vide cooked deep fried burgers
For dinner, sous vide cooked deep fried burgers. Half-and-half beef (chuck) and pork. Finished to rare.
Brunch: Dutch Babies…
Brunch: Dutch Babies, in my case buttered with a Kerrygold butter, dusted with powdered sugar, and drizzled with lemon juice. With my own bacon: two weeks dry brined, hot smoked over hardwood, fried...
Yup, I still got it!
Yup, I still got it!
Chicken Parmeggiana
Chicken Parmeggiana. Irene hammered chicken thighs, breaded, fried, and baked them with home made sauce and some cheese, and home made fettuccine. With a nice rosé. For dessert Irene made a peach...
Today: baby back ribs
Today: baby back ribs. Rubbed with Dijon mustard, my own rub (https://thevoskam.ps/recipes/recipe/rib-spice-rub/). Smoked on wood from Jack Daniel's whisky barrels at 225F. Smoked two hours, then...
Strut and Spring are getting g on a bit and at night in the dark ar
Strut and Spring are getting g on a bit and at night in the dark are not as chipper about running down the stepped sidewalk that runs from the deck to the lower lot. We used to have a flood light...