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What's cooking?
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Today was a chocolate nutella stawberry cake. This smelled and looked tasty throughout the entire process, but sadly I did not get to taste an of it for it was a belated birthday cake. ..Maaaybe I'll find an excuse to make another this week. (Just to note: chocolate cake, then lathered in nutella as a frosting, then fresh whipped cream with the strawberries on top.)
Also from last week - Vietnamese barbecue pork salad, Moroccan Lamb Tagine with couscous, and my first frittata (florentine)!
It tasted great.
Will trade awesome guidance on meats and savory foods for help with baking/desserts.
I'm so allergic to blueberries it's not funny.
@Sybilla @Fendrel @Melodie etc
Tongue:
Ok, so first off, this thing is gonna be super tough and nasty when you buy it. It's a tongue! Boil it down for like... 4 hours with salt and 1-2 chopped onions (no smaller than eighths).
Big Pot:
You'll see that even with this giant pot I have, the tongue is poking out. This is mostly because I took it out too late from freezer, and it was still stiff. After about five minutes it loosened up and I could pop the lid on/submerge it fully.
~4 Hours Later (Post-Boil):
Remember, all that water and onion and salt has combined with the absorbed flavor of the tongue and is now an AWESOME reduced beef stock. Save this, we'll be using it in the slow cooker later.
Still looks pretty nasty... let's get that skin off!
As an aside, this kind of knife is amazing for skinning tough meat because of the little hook, so you can get your cuts started and then use the blade from there.
Okay, so now the meat is in a form we can work with. Time to chop it up for use in the slow cooker, but don't chop it too small, and don't get rid of -anything- yet (except the skin). All of that fat and connective tissue will be flavor once the crock pot/slow cooker is done with it.
Mine looked like this after chopping it up. I wouldn't go much smaller than these pieces. (I did cut down the top left part after the picture a bit).
My choice of spices/seasoning/sauces:
Left-To-Right, Top-To-Bottom:
Bay Leaves (whole), Whole Tomatillos, Crushed Red Pepper, Cumin Seed, Guajillo Chile Cooking Sauce, Ancho Chile Powder, Star Anise.
Because I'm cooking this tongue as a source for meat for meals in the coming week (Have guests at the house), I'm not throwing in a ton of tomatoes or other large-size ingredients into the slow cooker. Just the onions from the initial boil, and the Tomatillos, which I cut in half to release their seeds/juices before slow cooking.
Throw it all in (including using the stock from the initial boil to fill the dish/cooker and fully immerse the tongue chunks.) Seasoning and sauce are all personal taste, so I won't tell you what is right/wrong. Experiment!
I personally used ~4-6 whole Tomatillos, the entire jar of the Guajillo Chile Sauce, and everything else sparingly, in equal amounts, with only one or two pieces of star anise being crushed up and thrown in.
Everything in the cooker (Last night ~7-8 pm)
All set! Left it till about 8am this morning, so roughly 12 hours on a low setting.
Oh this looks delicious now.
Into the serving dish:
Now, for the big reveal. This was done in about .5 seconds using only a fork:
Voila!
And that's how you take a gigantic piece of nasty and turn it into a ton of meal's worth of delicious. Beef tongue is cheap, and plentiful. Any butcher at any grocery store should be able to provide it. I think I paid $12-15 for this one. Combined with the cost of the spices and you're looking at a ton of really nice tasting meat for a really inexpensive price point.
---
Making sweetbreads later this week, so I'll post up an EDU for those too if there's interest.
Note sure yet what I'm going to do with them, but fairly confident I will not have a face afterward.
That aside, plz bake4me.
I'm all alone since the divorce...and then the government repo'd my house and car and shoes...and then they took all my cooking supplies to redistribute to the wealthy. After that, they kicked me a little and laughed at me until I cried.
Okay that's all a lie, but Jesus you people make some delicious looking food.
Shit's gonna be glorious.
Experimented with a strawberry cheesecake today (cheesecake hidden beneath the fruit top). Halp what is happening to me I don't normally bake I blame my fruit instincts @Yang what did you do take it baaack. I tasted a little of the edge and it tastes pretty awesome. Can't wait to dig in.
I've been getting creative with my teas lately and recently made a egg salad using powdered tea leaves (Matcha). No pictures, it's just green egg salad, but it came out delicious.
I'm currently baking a Earl Grey Crème Brulee, and the custard is now one of my favourite things in desert.
Mine's not so pretty so here's a stolen picture and similar recipe
http://thewanderlustkitchen.com/earl-grey-creme-brulee/
My recipe uses half a vanilla bean or 1 tsp extract, also a tsp of lavender, and orange zest. for a recipe that serves four, if you use loose leaf teas use 2 tablespoons. You can steep your tea in the creme for a long long time. I did mine at 40 minutes.
Billionaire's Bacon
Tongue Twister Salad
Clifton Springs Chicken Wings
Spinaci Torta
Search for:
-candied bacon
-shrimp pasta salad
-clifton ginger wings
-spinach torta
End result: I underseasoned my wings. But the other three dishes BLEW. MY. MIND. I could barely believe the euphoria my taste buds were experiencing.
Earl Grey Creme Brulee?
Cereal
Cooking for myself? Sure, grilled cheese, whatever. You know if I skip the grilling, I won't even have to wash a frypan. I'll eat this parsley to avoid scurvy.