tag:blogger.com,1999:blog-54748589153229248512023-06-20T06:40:49.723-07:00recipesFarmhttp://www.blogger.com/profile/12178177852777050635noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5474858915322924851.post-26586524835094622022015-01-04T09:45:00.001-08:002015-01-07T09:15:51.164-08:00Afghan Meat SauceI make a batch of this meat sauce and the yogurt sauce (coming soon) at the beginning of the week and pretty much put it on top of anything. No household vegetable is safe from the meat/yogurt sauce combination!<br />
<br />
Don't blink. It's a quick recipe, slightly modified from the one at afghanonline.com<br />
<br />
<b>Ingredients</b><br />
<br />
1 Medium Yellow Onion <br />
1 lb Ground Meat (I like lamb or pork the best)<br />
1 16 oz can of tomato sauce<br />
1 cup water<br />
1 tsp salt<br />
1 tsp black pepper <br />
1 tsp toasted and ground coriander <br />
1/2 tsp turmeric <br />
1 tsp finely chopped (or pressed) garlic<br />
<br />
<b>Directions</b><br />
<ol>
<li>Prep: </li>
<ol>
<li>Thaw the meat. Still frozen? Thaw it in the fridge and do the recipe in a day or two.</li>
<li>Place the tomato sauce and water in a measuring cup and mix together.</li>
<li>Place the salt, black pepper, ground coriander, and turmeric into a small bowl.</li>
<li>Place the chopped garlic in a small bowl</li>
<li>Chop the onion and leave it on the cutting board. (I love swim goggles for chopping onions).</li>
<li>You should now have chopped onion, thawed meat, a spice bowl, and a measuring cup with the tomato-water.</li>
</ol>
<li>Add some oil to a skillet and brown the onions until golden. </li>
<li>Add the meat and cook over medium-high heat. Break up any clumps and stir as you go until mostly cooked.</li>
<li>Reduce heat to medium</li>
<li>Add garlic and cook until the garlic is softened. Reduce the heat if necessary. You don't want to burn the garlic or the spices in the next step. </li>
<li>Stir in the spices. Cook for 15-30 seconds (keep stirring).</li>
<li>Slowly add the tomato sauce and water, stirring as you go.</li>
<li>Bring to a boil and reduce to a low simmer.</li>
<li>Simmer for 20 minutes, stirring every once every five minutes or so.</li>
</ol>
<br />Farmhttp://www.blogger.com/profile/12178177852777050635noreply@blogger.com0tag:blogger.com,1999:blog-5474858915322924851.post-71310872134990613972015-01-04T09:15:00.005-08:002015-01-04T09:18:55.093-08:00Afghan Recipes Coming SoonI moved to Cupertino in 1989 to start a new job at Apple (right after the Loma Prieta earthquake, thankfully). It was there that I discovered one of my favorite restaurants: Kabul in Sunnyvale, CA. I'd never had Afghan cuisine before and was immediately hooked.<br />
<br />
Some of my favorite dishes from the restaurant are:<br />
<ul>
<li>Kadu - a sweet pumpkin dish topped with meat sauce and yogurt</li>
<li>Pakawra-e-badenjan - a fried eggplant dish topped with meat sauce and yogurt. Nope, still can't pronounce it right.</li>
<li>Aush - an awesome noodle soup with lots of tangy yogurt</li>
<li>And, of course, Kababs, kababs, kababs!</li>
</ul>
I've been tinkering with recipes over the years trying to replicate the dishes and finally think I've got something that's pretty close. Naturally, only after years of tinkering did I stumble upon http://afghanonline.com/recipes and find recipes for all the dishes...<br />
<br />
So, anyway, I'll be adding recipes for some of my favorite Afghan recipes over the next few weeks. Happy cooking to all you Kabul fans out there.Farmhttp://www.blogger.com/profile/12178177852777050635noreply@blogger.com0tag:blogger.com,1999:blog-5474858915322924851.post-12745085065523552542011-12-24T17:11:00.000-08:002011-12-24T17:55:13.856-08:00Steak with Pan Roasted Marrow<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Marrow
is a bit rich for me but I can definitely appreciate it on top of a
steak that's been browned, finished in an oven, and topped with a Dijon wine reduction. Add your favorite side-dish, some freshly warmed bread, and you're golden.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">This
is an easy recipe that you can prepare for dinner. The dish is so rich
that I usually like to make it with a very simple vegetable
accompaniment and a parbaked baguette fresh out of the oven.</span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Mad props to Anthony Bourdain and his <a href="http://www.amazon.com/Anthony-Bourdains-Halles-Cookbook-Strategies/dp/158234180X/ref=sr_1_1?ie=UTF8&qid=1324775139&sr=8-1">Les Halles Cookbook</a> for the recipe. Support a hedonistic curmudgeon and go buy his book.</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">If you're into marrow, Thomas Keller has a great recipe for sauteed bone marrow in his pot-au-feu recipe of <a href="http://www.amazon.com/French-Laundry-Cookbook-Thomas-Keller/dp/1579651267/ref=sr_1_1?ie=UTF8&qid=1324777006&sr=8-1">The French Laundry Cookbook</a>. As with all the recipes in that book -- you really have to like spending an entire day on a dish. I might extract the marrow part for a future post though.</span><br />
<br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<span style="font-size: large;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Equipment</span></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Glass
bowl large enough to hold the beef bones. I personally don’t like using
plastic or metal for soaking the marrow. Nope, don't have a good reason. I
just don’t like plastic or metal touching my marrow (I have issues)</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Heavy-bottomed saute pan</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Small roasting pan</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remote temperature probe if you have it. I can’t imagine cooking without one anymore.</span></li>
</ul>
<br />
<span style="font-size: large;"><b><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Ingredients</span></b></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Meat</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Four, 6 ounce pieces of your favorite cut of steak. I recommend a </span><a href="http://en.wikipedia.org/wiki/Hanger_steak"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">hanger steak</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> if you marinade it beforehand and cook it medium rare. A </span><a href="http://en.wikipedia.org/wiki/Strip_steak"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">New York steak</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> is great without marinade, </span><a href="http://en.wikipedia.org/wiki/Rib_eye_steak"><span style="background-color: transparent; color: #000099; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: underline; vertical-align: baseline;">ribeye</span></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"> is too fatty for me with the marrow, and a tenderloin is usually overpriced and lacking flavor.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Marrow
from 3-4 beef bones. A cross-cut section from a leg bone is great
(order veal or beef bones ahead of time if you can so you don’t get
bones that have been in the freezer for two weeks). </span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: bold; text-decoration: none; vertical-align: baseline;">Rant</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">:
If you're in an American grocery store and the 19-year old employee in
the meat department looks simultaneously confused and nauseated at your
request for beef marrow, just tell him that you want beef bones for
making stock. Somehow, boiling
the collagen out of bones is acceptable while scooping marrow out of
bones is not. Americans still think meat comes from the Magic
Styrofoam/Plastic-Wrap Meat Factory in the sky. But I digress...</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">For sauteing </span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 Tablespoon of oil</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1 Tablespoon of butter</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">For the wine reduction</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">¼ cup of white wine</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">½ cup of strong, dark veal or beef stock. Or crappy, store-bought stuff</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">2 Tablespoons of Dijon mustard</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Another tablespoon of butter (butter, butter, butter!)</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">For the garnish</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Some finely chopped parsley and/or thyme to sprinkle on the plate</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Side dish</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">1
side dish of your choice. If making potatoes, consider prepping or
cooking the dish the night before so it’s a snap to heat up for dinner.</span></li>
</ul>
</ul>
<br />
<span style="font-size: large;"><span style="background-color: transparent; color: black; font-family: Arial; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Directions</span></span><br />
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span><br />
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prep</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Put some music on. Cooking should be fun.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Grab
the right saute pan. You want a heavy-bottomed pan for searing the
meat. You also want a pan that’s not too small or your sauce will take
forever to reduce.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Put some plates in a warm place. There’s nothing worse than a cold plate instantly cooling off your hard work.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pull
the meat and bones out of the refrigerator. Leave the meat in the
wrapper and let it warm up while you’re prepping the marrow. Cold meat
just doesn’t brown well. If leaving the meat out for 30 minutes bothers
you, you probably don’t want to know what happens at the Magic Styrofoam
Meat Factory in the Sky. Consider tofu instead for dinner.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">If
you’re really adventurous, take the meat out of the wrapper, wash it,
dry it thoroughly, and generously season the meat with salt and pepper.
You can cover it lightly with foil if it makes you feel better. Not adventurous? Season the meat before you sear it, below.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Preheat the oven to 375F/190C. Do this next or you’ll be stuck waiting for your oven to warm up after you’ve seared your meat.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Soak the bones in a glass bowl with water and some ice. Leave the bones in the water for 20 minutes and we’ll get back to them.</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Beverage!</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">During
your wait, wash your hands thoroughly and then go make yourself a nice
adult beverage. You’ve earned it. Alternatively, this is a good time to
prep your vegetables or start a side-dish.</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Prepare the marrow</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Now
that you’re mildly buzzed, let’s get at that marrow before the
high-temperature pyrotechnics. Get rid of that nasty marrow water, and
add fresh water with ice to the bones. Try pushing the marrow out of the
bone. If the marrow won’t come out, your bones are too cold and you’ll
have to wait. If you’re impatient, dump the ice water and add room
temperature water (not warm or hot!) until you can push the marrow out.
Dump that water and immediately replace it with water and ice. Hold the
marrow in the water and ice until you’re ready to use it. Absolutely,
positively do not taunt your marrow with a warm environment.</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Sear the meat</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add
a tablespoon of oil to your saute pan and heat over high heat (if
cast-iron or enameled cast-iron, heat over medium heat and wait longer
so your pan heats up evenly). Once the oil is hot, add the butter and
wait for the foam to subside. Add one or two steaks at a time, but don’t
overcrowd the pan with the meat or you’ll cool the pan off and end up
steaming the meat instead of browning it. Cook the steaks for around 2
minutes on each side, flip the steak over, repeat, and then move the
steak to a plate before continuing. Resist the temptation to peak at the
meat every 10 seconds. Leave it alone and check it at the one minute
mark. Note: watch the temperature of the pan when moving steaks in and
out. Wait too long and you’ll smoke your butter and oil which will lead
to a very fun clean-up job later (try to angle for the
I’ll-cook-you-clean deal until you get the hang of this). Add the cold
meat too quickly and the pan won’t be ready to brown. Just kind of
eye-ball it and you’ll get used to the rhythm. Listen to the pan and
smell it so you know when it’s ready. The pan should sizzle without
smelling burnt (ugh!). If you have a professional stove, we’re talking
seconds between removing and adding. Otherwise, you’re looking at a
waiting, listening, and smelling. Also, a good time for a few more sips
of an adult beverage.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Set the pan aside but do not wash it. We’ll be making a sauce with it in a few minutes, once the meat and marrow are in the oven.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Drain
your bone marrow and add it to the roasting pan along with the steaks.
Place the pan in the oven for around 8-10 minutes for medium rare,
depending on the thickness of your steak. If you’re picky about how your
steak is cooked, stick a remote temperature probe in the thickest part
of meat cook until 145 degrees before removing and letting it rest. Why
ruin 24 ounces of good meat with a rough time estimate?</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Mostly make your sauce</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Put
your saute pan with all the good browned bits back on a high heat and
stir in the wine. Make sure the pan is a little hot before you add the
wine but don’t let anything in the pan burn. Scrape up all the good
brown bits with your spoon while the wine reduces. Reduce the wine by
half and stir in your super-awesome-home-made-stock. Ain’t got that?
Stir in some over-salty, flavor-less, watered-down, crappy stock from a
can or box. Consider adding more wine to cover up the taste of that
putrid stock.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Reduce by half</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Remove the Meat and Finish the Marrow</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pull the meat out of the oven when it’s done and let it rest on a plate in a warm place.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Put
the marrow back into the oven let it cook for another 6-10 minutes
until it’s cooked thoroughly through (no pink whatsoever).</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Don’t forget about your marrow while you’re obsessing over your sauce, below. Set a timer.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Add any juices from the resting meat to your sauce</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Finish the sauce</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Once
your sauce has reduced, whisk in a tablespoon of butter to the sauce
and then remove from the heat. Whisk in the mustard, taste your sauce and
adjust the seasonings if necessary.</span></li>
</ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Plate</span></li>
<ul>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Once the marrow is done, add
the rested steaks to a warm plate along with the marrow. Spoon the
sauce over the steak (don’t go bananas with the sauce or you’ll have a
soupy marrow mess on your hands) and sprinkle some coarse-grain salt
over the marrow. I like to crumble some finely chopped parsley and thyme
over mine.</span></li>
<li style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: circle; text-decoration: none; vertical-align: baseline;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Enjoy! And, consider having that tofu or a salad tomorrow to balance out this meal.</span></li>
</ul>
</ul>Farmhttp://www.blogger.com/profile/12178177852777050635noreply@blogger.com0tag:blogger.com,1999:blog-5474858915322924851.post-55247419221616794232011-12-18T12:42:00.000-08:002011-12-18T12:42:52.877-08:00Maple Dijon GlazeThere's something fantastic about a glazed ham around the holiday. Plus a glaze is super easy.<br />
<br />
Here's a glaze that I really like with a smoked ham. It's not bad on a fresh ham either but the smokiness of ham mixed with the maple, brown sugar, and Dijon mustard is awesome.<br />
<br />
<b>Ingredients</b><br />
<br />
1/2 cup of maple syrup<br />
1/2 cup of brown sugar<br />
2 Tablespoons of whole-grain Dijon mustard<br />
<br />
<b>Directions</b><br />
<br />
Add all the ingredients to a sauce-pan. Whisk together over medium-low heat. Remove from heat once the glaze starts bubbling and apply the glaze to your cooked ham with a pastry brush. Let the glaze set for a few minutes before carving.<br />
<br />
I usually add the glaze after the ham has rested for a few minutes (pulling the foil-tented ham out of the oven when the probe reaches 145 degrees and letting the ham rest until it reaches 160). The glaze sets as the ham rests. Don't apply the glaze right away or the steam from the ham will just run the glaze right down the sides.<br />
<br />
Once your ham has cooled a bit on the outside, use your meat probe to poke a bunch of vertical holes into your ham if you like. It makes the slices look a little funky but the glaze penetrates farther down into the meat.Farmhttp://www.blogger.com/profile/12178177852777050635noreply@blogger.com0