Getting all the bits to the table done well and at the same time is what makes cooking many dishes for more than the usual number of people hard. Especially with different uses of oven or other...
Brunch of Death. Biscuits and pork gravy, bacon, fried eggs, with good, string coffee and good, strong Mimosas. My picture of the result was half my portion: it was so good I forgot to take a picture...
Last night's dinner: Mashed Yukon Gold potatoes, skin on, mashed with butter, sautéed leeks and spring onions, caramelized onions, fried chicken thighs, finished by braising, all mashed together....
Prep Step 4. Pie crust dough. This time evolution 4, similarity to what I use for biscuits but less butter (in the biscuits it's used to retard gluten forming too much and becoming tough), less...
Prep step 3: boterkoeken (large butter cookie, without the diminutive), a Dutch delicacy, about as much flour and granulated sugar as butter (each) and no rising agents, just a quarter egg and...
More food prep (and a rant on fancy bratwurst). Tomorrow I make what I learned in the Alsace as Leeks and three meats (typically beef sausage, chicken thighs, and bacon). The potato went without...
And so it begins ... Food prep. Irene made apple sauce and spaetzle while I had a massage. Then I spatchcocked the turkey and put it in nearly a gallon of buttermilk with just as nearly a cup of...
Last night quick protein boost: two 10 oz. ground pork burgers. Koshering salt, fresh ground black pepper, leaf lard, and a cast iron skillet. A bit of Kerrygold butter and finishing salt. I ate only...
