Wednesday, January 20, 2010
Skinned a duck. Put the skin in a roasting pan in a slow oven to render fat and get crispy. Boned breasts are marinating in homemade red chile sauce. Carcass is in the stockpot. Blue corn posole is soaking with Mexican oregano and cumin. Leg/thighs are waiting for the joining of the stock and the posole, along with green chile. Yes, I know I made posole stew on Monday. Oh, I forgot to tell you about that. Trimmed out the leanest tenderest part of a pork shoulder, cut into stewing cubes. Used Hatch green chiles (frozen) that DH brought back from Albuquerque and dried blue corn posole I brought back from Santa Fe last summer. It was amazing, very spicy but the flavor triumphed over the spice. I had a duck defrosted in the fridge, and caught Emeril doing a duck posole on a rerun last night, it inspired both of us. So I am making a deluxe duck posole stew today. It will freeze beautifully, I am sure. Or if there is really a lot I will can it. Gotta go skim the stock....
Sunday, January 10, 2010
Something one of my mom's cousins mentioned on email a couple of weeks ago has stuck in my mind: chiffon cake. I have all of my pieces in place to make one today, an orange chiffon cake. Am on hold until hubby gets home to get my tube pan down from a high shelf. While I wait, I am going to try candy-coating some clementine sections. I am using the zest from the clementines in the cake. It is kind of a lot of fuss over a cake that I will have to give away, as that's way too much for us to eat. But the eating isn't the point, I guess. I have a quart of thick syrup left over from preserving some plums and while it is not flavorful it has a pretty pink color. I'm heating it up to the crack stage and will dip the clementine sections in that. An orange glaze with bits of zest and some of the sections should make a pretty decoration on the cake.
Saturday, January 09, 2010
I think these might be a bit like gnudi, which are Italian dumplings that are like the filling of ravioli without the pasta: 2 C homemade ricotta 2 eggs, beaten 1.5 C homemade crab salad Mix together. Wrap 1-oz portions in plastic wrap and secure into golf-ball shapes. Poach in simmering water until firm. Blend 1 can chopped tomatoes, 1/2 C heavy cream, a pinch of white pepper, a pinch of salt, a pinch of dried thyme, and a pinch of ground fennel. Bring to a brisk simmer. Ladle over dumplings.