It's 9pm on Sunday...

and I'm waiting for a loaf of bread to proof.  Been a busy and long day.  Got up at 4, made coffee (which was essential), and prepped lunch for 12.  Lots of veggies - baby limas, blackeyed peas, and okra and tomatoes, mac and cheese.  We stopped and picked up fried chicken...lazy perhaps, but delicious.  Had coffee after lunch while I talked to various folks in our class.  Then I cleaned up...lots of dirty pots bot I'll be waking up to a very clean kitchen. 

About the bread...I've been reading Stieg Larsson's Millenium trilogy and with all the coffee drinking going on in the book (as if I needed encouragement to drink more) I got to reading about the Swedish custom of a fika (coffee break).  They have all sorts of baked goods, cinnamon rolls, sweet baked things, pastries, etc.  I read about a slightly sweet bread that was flavored with cardamom.  Long story short the bread is a brioche sort of thing.  I found a quick and easy brioche recipe courtesy of La Tartine Gourmand and made a couple of modifications - I increased the sugar to 1/4 cup, added 1/2 tsp of vanilla extract and 1/2 tsp of fresh ground cardamom.  As of now it's been through it's bulk ferment and has been knocked down and shaped (I braided it for some interest) and it's proofing out in a pan.  Should be ready to bake in a half hour or so.  Looking forward to trying this one tomorrow. 

Time gets away from you...

Been a busy week.  Tuesday was Veggie Burgers (not much to see there...and we had one winner and a dud...go figure).  Wednesday was dinner out (per the norm).  Thursday night was Pan seared chicken with beans and tomatoes.  I've been on a run of simple food this week and it's been wonderful.  The chicken was just right and the beans and tomatoes were an excellent accompaniment.  Last night was a little more involved, if as simple.  I seasoned some very thin pork chops with salt, pepper, and Bavarian seasoning from The Spice House . I also mixed up some bagged broccoli slaw with a red and green apple and some raisins and celery (Waldorf salad minus the walnuts) with a little slaw dressing (T. Marzettis).  Very tasty. 

Dinner tonight should be a deconstructed beef stew or something resembling such.  Hopefully I can reclaim the camera and get pictures of this one. 

Pub meal...

As hectic as Monday was I figured out what to do for dinnner tonight.  I seasoned the tenderloin tails with my prime rib seasoning (my version of the mix from Penzey's) and then tied them together to make a uniformly thick piece.  I let them sit while I put my cast iron skillet on to heat.  Once the pan was hot I gave it a light coating of oil and then added the meat.  I browned it well on all sides and then let it rest for about five minutes before slicing. 

I had also assembled a simple cider vinaigrette and a salad of baby greens and a wedge of my favorite cheese, Cotswold (which is a Gloucester with chives and onions). 

I haven't had tenderloin in a long while (I trend towards hanger, skirt, and ribeye) but this was outstanding.  Tender, beefy, and perfectly medium-rare. Again, thanks to the crew at Rare Cuts for suggesting the tails.  I'd have overlooked them.  Time to go clean up the kitchen and get the pictures to post.

Weekend update...

With a whoosh the weekend is ending.  Friday night we went to a church gathering and played spoons.  One of those surprisingly violent evenings.  Saturday night was another church function for youth promotion.  Today was church.  Saturday afternoon was a great trip to Rare Cuts in Harahan.  They are a gourmet meat market - everything is cryovac packed or pre-packaged.  The meats and cuts are restaurant grade and selection.  The staff is knowlegeable and helpful.  Picked up a package of hanger steak, duck breast halves (at 8 oz.+ each they rightly deserve the name steaks), and some tenderloin tails (the less aesthetically pleasing but equally delicious ends of that filet we all love).  Projects forthcoming there...

Just put a blackberry balsamic reduction in the fridge to cool.  It may be dressing some of the beef (and/or duck) later in the week...

For now it's back to laundry and cleaning up as we have a gaggle coming over next Sunday for lunch.

Delays, delays, delays...

Work has been a zoo.  Fortunately I've still been cooking.  Monday night was seared Scottish salmon with sauteed vegetables with a Meyer lemon vinaigrette.

Tuesday and Wednesday we dined out

Thursday was almost an accident.  We forgot to set something out to cook that morning.  I had to hit the grocery to find some things for the party we're attending tonight and happened across a couple of beautiful pieces of skirt steak.  Voila - chef's favorite - steak frites.

I have pictures...I'll get them added once I figure out how to get them to link to my Flickr account.

Caffeinated musings

Here I sit with a cup of coffee on a late Sunday afternoon/early Sunday evening and I have time to think.  Somehow when I get coffee late in the day like this (and I'm not heading somewhere and using it to stay awake) I get a bit contemplative.  I've been thinking over a variety of topics but since this is my food blog I'll just bring up my food related ramblings.

Coffee...

Being a coffee nut (or addict) and a former industry person I have my own opinions about how to grind, brew, etc.  My personal favorite brewing method is the Chemex.  The coffee comes out rich, strong, and hot (I brew in the 200 to 205 degree Farenheit range).  It's also a bit of a conversation piece (sort of like my vintage Cory brewer).  We used this workhorse daily for more than two years when we moved in here and even though we use a drip brewer most mornings (for speed) I still reach for the Chemex at least once a week.  Sometimes the simple methods still work best.

From the grocery...

Stopped in this afternoon (after walking across the parking lot, which for all purposes could have been the surface of the sun) and found a beautiful piece of Scottish salmon (given, farm raised, but at least it isn't Chilean salmon).  I've got an idea or two for dinner tomorrow night. I'll post pictures.

Looking ahead...

Dinner for our Bible study class...still no firm ideas as to what will be on the menu, but it'll be definitive Southern-influenced cooking.  Having friends over the next weekend.  Got a few ideas there...maybe playing on the small plates idea. 

Opening day

A little housekeeping before getting down to business.

About the author:

Happily married, voracious reader and consumer of coffee, sometimes frustrated home cook who is puzzled that in a town so known for food it's so tough to find better than average supplies to work with (I may be looking in the wrong places or just don't know where to look).

Goal:

Keeping a record of the food I prepare at home and enjoy on evenings out with my lovely wife (and sometimes accompanied by friends). Hopefully this will also serve as one of the foundations for recipes to be handed down to our future children and family.

Now to work:

Had some friends recently return from Rome and, while still waiting to see pictures, have been enjoying the coffee that was a gift. They also came back talking about the food. They're like my wife and I, he cooks and she bakes, so the discussions have been thought inspiring. Over the last week or so I've been thinking about my cooking style. I really enjoy the French Bistro style of food - earthy, delicious stuff that is straightforward and simple. Simple needs definition here. When I use the term simple to describe food it means that the food is from a single idea that is well-executed and without distraction. It does not mean that the food is without thought or that it requires little to no effort to do. For example: We dined out at Cochon last night and I enjoyed, a great deal, the chicken and andouille gumbo, crawfish pie, and the blueberry cobbler. I enjoyed them so much in fact that I intend to create my own versions of the gumbo and cobbler and work on a version of the pie. It was simple food, but the effort involved in it was obvious from the first bite. I have had my cooking forever marked by living here in New Orleans. So I get to blend French, Creole and Cajun, Italian, and Spanish. I'm also deeply, deeply Southern so greens, cornbread, and other such Southern delights will be making appearances. I'm also trying to be mostly healthy about what I eat. This means fresh fruits and vegetables, lean meats, and a distinct lack of frying things. So what does all of this mean? I don't know. I will leave that up to the readers, whoever and wherever they may be.

In process right now:

Made fresh hazelnut paste this morning to make hazelnut gelato in the week ahead.
Working on some ideas for pizza and fresh pasta.
Have a couple of social events next weekend and then a gathering at our place for the Bible study group we teach the week after.