Observations from an IRWS owner living in Oregon.
Showing posts with label Food. Show all posts
Showing posts with label Food. Show all posts
Thursday, July 11, 2019
Quote of the Day: 11 July 2019
Monday, October 29, 2018
Quote of the Day: 29 October 2018
[Happy Oatmeal Day!]
Monday, June 4, 2018
Friday, June 1, 2018
Quote of the Day: 1 June 2018
“Soft, sweet and satisfying, it was unlike any doughnut I’d crossed paths with before.” -Alli Berkey
[Happy Doughnut Day!]
Thursday, May 17, 2018
Recipe: Pico de Gallo
This is a dish we've been enjoying at our home lately. It is simple, only uses a few ingredients, and is easily adaptable. My wife loves it because she really likes eating vegetables. I just enjoy the flavor.
Ingredients:
6 roma tomatoes
1 onion (yellow, white, sweet, red. It really doesn't matter.)
2 anaheim peppers
2 serrano peppers (jalapeños if you prefer less heat.)
1 lime
1 bunch of cilantro (optional)
Salt and oregano to taste
Directions:
Finely dice the tomatoes and combine them with 1/2 tsp. salt then let sit for 10 minutes or so before draining off excess liquid.
In a large bowl combine the tomatoes with the finely diced onion, minced peppers, minced cilantro (if you are using it), and squeeze the juice of the lime into the bowl. Add salt and oregano to taste.
This can be enjoyed immediately, or it can be allowed to sit for half an hour or more to allow the flavors to meld a bit more. I enjoy this as a dip for tortilla chips, or on tacos. It also makes a good topping for scrambled eggs.
Some ideas for augmentation:
Add a drained can of black beans and the kernels off an ear of grilled corn.
Add a cup of finely diced pineapple.
Add a cup of finely diced peaches and mangoes.
Roast the anaheim peppers before dicing, add some finely chopped dried peppers and allow them to rehydrate before consuming.
There are plenty of other things you can do as well. Share your ideas in the comments here.
Ingredients:
6 roma tomatoes
1 onion (yellow, white, sweet, red. It really doesn't matter.)
2 anaheim peppers
2 serrano peppers (jalapeños if you prefer less heat.)
1 lime
1 bunch of cilantro (optional)
Salt and oregano to taste
Directions:
Finely dice the tomatoes and combine them with 1/2 tsp. salt then let sit for 10 minutes or so before draining off excess liquid.
In a large bowl combine the tomatoes with the finely diced onion, minced peppers, minced cilantro (if you are using it), and squeeze the juice of the lime into the bowl. Add salt and oregano to taste.
This can be enjoyed immediately, or it can be allowed to sit for half an hour or more to allow the flavors to meld a bit more. I enjoy this as a dip for tortilla chips, or on tacos. It also makes a good topping for scrambled eggs.
Some ideas for augmentation:
Add a drained can of black beans and the kernels off an ear of grilled corn.
Add a cup of finely diced pineapple.
Add a cup of finely diced peaches and mangoes.
Roast the anaheim peppers before dicing, add some finely chopped dried peppers and allow them to rehydrate before consuming.
There are plenty of other things you can do as well. Share your ideas in the comments here.
Friday, April 13, 2018
Quote of the Day: 13 April 2018
“Cobbler does not aspire to the structural fussiness of pie. It’s down and dirty, primordial, and ever-so-slightly naughty.” -Alton Brown
[Happy Peach Cobbler Day!]
Sunday, January 7, 2018
Sunday Dinner
Usually, Sunday dinner around here at Chez Chien Rouge is a roast chicken based on Alton Brown's recipe from EverDayCook. However, today it was instead a baked bacon macaroni and cheese served with halved cherry tomatoes. And it was excellent.
So, if you'd like to make it, here's a description of what I did.
First, I cooked 15 rashers of thick cut applewood smoked bacon. Most of this was destined for the wife's maple bacon cinnamon rolls, but that's another post (if you're lucky.) I cooked this to a very crispy state because it was going to be further cooked inside another dish, and would soften a bit in that process. I reserved the bacon grease for greasing the pan the final dish was baked in, the roux for the béchamel sauce, and toasting the panko bread crumb topping (the wife also got a couple of tablespoons for her rolls. But, again, that's another post.) Four of the rashers were crumbled into bacon bits to be mixed into the final dish.
The dish was somewhat based on Andrew Rea's recipe from Basics with Babish, because I knew it was adaptable, and I knew where to find it quickly. So, the next step was to toast a cup of panko in two tablespoons of reserved bacon grease until toasty brown.
Next a roux of two tablespoons bacon grease with an equal portion of flour and a bit of sea salt came together very quickly, and a béchamel was made with a cup of whole milk. Once this came together, I added four ounces each of Monterey Jack, Sharp Cheddar, and Pecarino Romano cheeses to make a cheese sauce, and then incorporated the bacon bits, and a bit of freshly ground black pepper.
Once I had parboiled the elbow macaroni (two minutes shorter than the directions on the package called for) I combined that with the sauce in a large bowl. This was poured into a large glass baking dish that had been greased with some of the reserved bacon grease. Then that was topped with the toasted panko mixed with another 2 ounces of shredded Pecarino Romano. This was covered with foil, and baked at 450° for 10 minutes, and then another 10 uncovered.
Coming out of the oven, it was bubbling so nicely, and looked fantastic.
This was shared with the wife, The Pup, and my sister who comes over for dinner most Sundays. There were no complaints. In fact, the wife said "We've decided: you have to do this again." I think that counts as a win. Especially when they are usually raving over the chicken, it's gravy, and the mashed potatoes with a vegetable side we usually have.
There are a few changes I would make for the next time though. I would be sure to only lightly grease the baking vessel. I would also increase the amount of milk in the sauce. It was barely present in the final dish.
Anyway, it was good enough, and novel enough that I wanted to document this. Hope you enjoy.
So, if you'd like to make it, here's a description of what I did.
First, I cooked 15 rashers of thick cut applewood smoked bacon. Most of this was destined for the wife's maple bacon cinnamon rolls, but that's another post (if you're lucky.) I cooked this to a very crispy state because it was going to be further cooked inside another dish, and would soften a bit in that process. I reserved the bacon grease for greasing the pan the final dish was baked in, the roux for the béchamel sauce, and toasting the panko bread crumb topping (the wife also got a couple of tablespoons for her rolls. But, again, that's another post.) Four of the rashers were crumbled into bacon bits to be mixed into the final dish.
The dish was somewhat based on Andrew Rea's recipe from Basics with Babish, because I knew it was adaptable, and I knew where to find it quickly. So, the next step was to toast a cup of panko in two tablespoons of reserved bacon grease until toasty brown.
Next a roux of two tablespoons bacon grease with an equal portion of flour and a bit of sea salt came together very quickly, and a béchamel was made with a cup of whole milk. Once this came together, I added four ounces each of Monterey Jack, Sharp Cheddar, and Pecarino Romano cheeses to make a cheese sauce, and then incorporated the bacon bits, and a bit of freshly ground black pepper.
Once I had parboiled the elbow macaroni (two minutes shorter than the directions on the package called for) I combined that with the sauce in a large bowl. This was poured into a large glass baking dish that had been greased with some of the reserved bacon grease. Then that was topped with the toasted panko mixed with another 2 ounces of shredded Pecarino Romano. This was covered with foil, and baked at 450° for 10 minutes, and then another 10 uncovered.
Coming out of the oven, it was bubbling so nicely, and looked fantastic.
This was shared with the wife, The Pup, and my sister who comes over for dinner most Sundays. There were no complaints. In fact, the wife said "We've decided: you have to do this again." I think that counts as a win. Especially when they are usually raving over the chicken, it's gravy, and the mashed potatoes with a vegetable side we usually have.
There are a few changes I would make for the next time though. I would be sure to only lightly grease the baking vessel. I would also increase the amount of milk in the sauce. It was barely present in the final dish.
Anyway, it was good enough, and novel enough that I wanted to document this. Hope you enjoy.
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