From the kitchen and the bar: duck and wine

Sorry for the long hiatus. I am dealing with a job I don’t like, and working on my art, which I do like.

I’m now an officially paid artist! It’s very weird feeling for someone who hated art teachers in elementary, high school and college because the ones I had didn’t teach art, they just had class pets who could do art and ignored the rest of us. There is, I think, the idea of some innate talent but you have to be taught the rest. In a week, I’m doing another show.  This is the cheese plate that sold (the white is from the reflection from the resin on it)

Lately, we’ve been trying a few new things to cook and drink. I finally cooked the last bit of game meat that I bought from D’Artangnan, a duck. It was very good, but they are indeed greasy. I think ours could have used more pricking of the skin to release more of the sub-q fat and a little longer in the oven. We had it with sweet potatoes and carrots that roasted in the fat. I just recently made a quick hash of that in a skillet to crisp it up some. Here is the duck. They are quite a bit different in physiology than a chicken.

We also had some shimmery wine. We got this at the local ren faire, the PA Renaissance Faire at Mt. Hope Winery. They mixed whatever makes liquids like Viniq shimmer (finely ground mica?) with pink Catawba wine and made fairy wine. You can’t quite see how nice it looks in a still photo. Here’s a video of Viniq.

This weekend we’re making yet one more roast chicken when my folks visit. It’s kind of an early xmas, late thanksgiving thing. I’m going to be a sneaky daughter and given them a bible as a present, one not the hard-to-read KJV, and with large print and the apocrypha. I wonder if my dad, who bet me all those years ago I couldn’t read it the bible, will do it himself since he has found he likes reading. He used to always give me such a hassle when I was a young bookworm. Go play outside! Go play with your brother!

Now he knows what its’ like because I can’t resist teasing him.

We also adopted two friendly feral cats.  A huge black one had been hanging about and I got him to like me.  There was also a smaller gray and white one who seemed to get along with him well.  So we brought both in.  The black cat is called Tez, short for Tezcatlipoca, and the other is Aggie, short for Agamemnon, also called Roomba because he loves to roll around on the floor and collect any crumbs.  We have decided to always call our cats aggressive names because those ones all turn out sweet, and the one we named Muffin is the hellion.  She is about 15 now and has screeched at and cowed the the new boys (well, they are neutered).

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From the kitchen and the bar – experiments in game meats and some new wines

the pale lumps are very large garlic cloves

A month or two ago, D’Artagnan (the company that sells fancy meats here in the US) had a really good flash sale and I got a selection of game meats: a duck, venison shanks and a wild boar roast.   We had the wild boar first (actually a hybrid of European wild boar and feral pig that are running amuck in the south of the US).  It was good, though dry and we did lard it with extra pig fat.  The meat is very lean and all the darker color that you see in some pork cuts from regular pork.  I wasn’t that impressed, but I will say that I cook a tasty pork shoulder and am somewhat spoiled about what good pork is.

This weekend we cooked the venison shanks.  They were about 4 inches thick, and were New Zealand venison.  My husband found a recipe for a very garlic heavy braise, and since I’ve been wanting to cook something with a *lot* of garlic (readers will know I consider it a vegetable), we went for it. 

The wine used was a Simply Naked pinot grigio and of course the 4 bulbs of garlic.  We have rosemary and thyme in our garden.  It’s so shady, I’m glad that anything edible grows there.   I also have quite a few really poisonous things, like monkshood, jimsonweed, foxglove, etc. 

The meat was pretty indistinguishable to me from good beef.  We cooked it until the cartilage melted, making the meat succulent.  Not much fat on these, so the sauce isn’t as greasy as a beef based sauce would be.  They do come with the bone in, so I scooped out the marrow.  It was a little strong flavored for me, though I can see how some people would love that.  We just had the rest of the pinot grigio with it and it went surprisingly well with such a dark meat.   It’s nice and light.  We also got a bottle of their unoaked chardonnay, and it was good too, though a little richer than we wanted for the recipe.

We also got a few new wines to try.  We’ve been looking at the less than $10 that the PA Fine Wines and Good Spirits stores have.  If you are of an age in PA, you’ll know these stores to be “state stores”.  One of the wines was Regio Cantina Donpa Aglianico del Vulture 2013.  We really got it because it had this as a description ““This initially shows funky aromas of stalky underbrush, wet soil and a whiff of damp fur that slowly blow off to reveal toast, leather and dried blackberry jam. The dense full-bodied palate evokes prune, chocolate and a hint of tobacco alongside firm tannins.”  Alas, it wasn’t nearly so odd, and I was a bit disappointed.  It is a good dark red wine though. 

That’s it.  Eat and drink well!   If you have a good roast duck recipe, let me know for my next experiment.

From the Bar – what I’ve had lately

Now to catch up on some drink I’ve had lately.

Found a nice dry rosé wine from Washington state, Milbrandt 2016 Rosé. It was less than $10 at the pa wine store.

I very much like Hendrick’s Gin. It has quite a different flavor profile than other gins. I like flowery alcohol (crème de violette is a favorite) and this is very nice in summery drinks.

A new beer I’ve tried is Space Otter American Pale Ale from Mispillion River Brewing in Delaware. It’s a good pale ale and not too overly hopped. I, of course, bought it primarily for the can.

That’s it. Enjoy!

 

From the Bar: a couple of new things to drink, vindaloo, and a movie

This weekend we made a chicken vindaloo.    This was from the Saveur magazine recipe and it just wasn’t quite what I had grown used to in most indian restaurants.  What the recipe produced was a chicken and potato curry stew but not much of the vinegar tang that I like in vindaloo.  So I ended up taking a can of tomato sauce (I didn’t have tomato paste) and cooking it down with a bit of balsamic vinegar to get the flavor profile I wanted.   Then it came pretty close to what I was wanting.  We had this with jasmine rice. 

We’ve also been trying some new alcohols lately.   With our Indian meal, we tried a new cream liqueur called Somrus.  This stuff is delicious!  It has a wonderful mix of cardamom, rose, and other exotics.  It’s built on a rum base.  We made a lassi and poured some in.   My spouse just poured some over a brownie, which  he has found very good.

We also tried a new wine, Macaw Tannat from Brazil.   This is a nice simple red wine.  The grape is supposedly notoriously tannic but this wasn’t bad at all.  It’s nothing complex or expensive but a decent table wine.  

We also tried a mixed six pack of beers from a local microbrewery, Howling Henry’s.   Pretty good beers, and one really odd but good one, Basil Onion Pale Ale.   This is one of the few beers I’ve had that I’d consider savory, the others being Shock Top’s Twisted Pretzel beer (alas, discontinued) and Dogfish Brewing’s Ta Henket, the Egyptian beer. This would be great in a beer bread.  

Lastly, I’ve been stressed out about work and have been hiding by watching a lot of TV.  We watched the first of the Mythica movies which was a lot of fun.  This is what D&D movies should be.   All the way around a perfectly decent sword and sorcery movie with amazingly decent CGI.  This was partly funded by a Kickstarter request.  Unfortunately, it has Kevin Sorbo in it, who has become a Christian twit in his “God is not dead” type movies, but he’s not bad looking.  In the first, he’s only on screen for about 10 minutes.

That’s all.  Eat and drink well!

 

What the Boss Likes – update on the remodel, random things I’ve enjoyed

The kitchen is finished all but for the painting. Since this was nice fresh drywall, I had to give it two coats of sealer/primer and now am *finally* getting the color layer on, a lavender called “garden fairy” (I want a job naming colors). I’m doing a high gloss finish since it’s a kitchen and we’ve had splatters appear on our 9 foot ceilings by evidently some spaghetti sauce trying to hit escape velocity (like this steel plate may or may not have done). Now for two hours of waiting to see how it looks on one wall before continuing.

Right now, I’m making some pasta puttanesca, resting my very sore body (using all sorts of muscles I don’t usually use) and unfortunately just crushed a chili pepper for it in my fingers and touched my nose. Whee.

Now onto the random bits.

We had a bottle of Evolucio Blaufrankisch from Hungary. Very good red wine with a very cherry taste. Also had a bottle of Primal Roots California Red Blend. This doesn’t have any cabernet sauvignon, so it is light on the tannins.

Baked some triple cream brie.  Very good with cherry preserves, roast beef (a leftover) and fig and olive relish from Tait Farms.  All with baguette like bread.

I watched Sinbad: Legend of the Seven Seas. This is a Dreamworks animated film from the early 2000s. Though it is not a “real” Sinbad movie (those are the ones from the 60’s-70’s with Harryhausen stop motion animation), it was good. A strong female character, a good villain and fun dialogue, some of which may generate uncomfortable questions from children to their parents. A good adventure flick.

Also watched Valerian and the City of a Thousand Planets. Just beautiful and a good story. nothing particularly new but are there really any “new” stories?   I also loved Besson’s The Fifth Element.

I got a copy of What If? Serious Scientific Answers to Absurd Hypothetical Questions. for Christmas This is by the fellow who does the XKCD webcomic. I chortled over it as I was reading it and had a great bit of fun learning new facts, like exactly how amanita mushroom toxin works. You can see what if questions and answers on the website if you follow the “what if” up in the left corner or here: https://what-if.xkcd.com/

The weather has been colder and snowier than usual (we’re getting a touch of the nasty noreaster coming up the coast of the US), at least usual for the overly warm winters we’ve had recently. I have a pair of Carolina wrens as visitors and have given them a stick of butter to peck at, as well as some bread and cat food.   Two years ago, we had a nest of them in a roll of carpet I had put out to dispose of. They are notorious for putting nests in silly places, and this was right outside of our kitchen door too. We went out once without paying attention and there was a sudden explosion of fledglings. We tried to catch them and put them back but they took off under the hostas, never to be seen again. No idea if the little critters survived. We never saw this species before until that incident two years ago.

Well, that’s about it. Next post will be about a recent discussion I’ve had with a theist and some information about how facts and evidence work in supporting claims. Fair warning, if you don’t want to see my unvarnished opinions on politics and religion, avoid blog post starting with “Not So Polite Conversation”.

What the Boss Likes – a random assortment of things

Haven’t had much of an urge to write a blog post lately. Work has become a real pain since I have a new boss who doesn’t know anything about the job and who hates using computers. Of course, that’s all we use and trying to get new boss to do anything is damn near impossible.

But if that’s the worst of my problems, I’m not doing bad.

We watched the movie Logan last night, the last of the trilogy about Wolverine.   I’ve been a fan of the X-Men for a long time, first picking up the comic book around the time of the Phoenix saga. I always loved the interplay between Logan and Kurt aka Nightcrawler. The movie was very good, extremely violent (you see exactly what does happen when someone gets three adamantium claws through their head) and I have to say that I just loved Laura, having spent a decent part of my growing up wanting to be Wolverine.

This weekend we also got a pair of new appliances (General Electric) for the kitchen, in preparation for the Great Kitchen Remodel of 2017. We have an old house, circa early 20th c, and the kitchen is simply worn out. The month of December will be the gutting (yay, plaster and lath) and rebuilding of the kitchen. The new fridge is a split door up top and the freezer on the bottom. My tall spouse very much likes that set up. The stove is gas, and has a griddle in the center and I finally got a broiler again. They are stainless steel since our kitchen is very dark and we need some light bouncing around.

Finally got a chance to try Apothic’s Inferno, a red blend that’s been aged in bourbon casks. It has a very nice mellowness from the oak. They are very manipulated wines and I like them a lot. I saw out on their website that they now have a bubbly. I’ll have to try that soon.

That’s about it. I’m busy looking for a new job and just waiting until the chaos of construction is unleashed.

 

From the Kitchen, from the Bar and from the garden: a meandering post about various things

I haven’t had a food and drink post for awhile. A handful of weeks ago we decided to see if we could grill whole Cornish hens on our small barreled shaped grill. We didn’t want to butterfly them which would be simpler, but to have a little whole chicken for each of us.

Many years ago, I was a member of a medieval recreation group called the Society of Creative Anachronism. I was friends with some folks who were part of a somewhat parallel group called the Tuchux, a group that recreated fantasy barbarians, and got their name from the rather atrocious Gor books by John Norman (very bad fantasy of a fellow who ends up on a alien planet where his fantasies of submissive women come true). They are quite a bit more egalitarian than the Gor nonsense and were some coolest people I ever met in my sojourn in the SCA (it’s been about a decade since I’ve had any contact with the SCA). At one of their Yule Feasts that I was kindly invited to, we each got a small loaf of fresh bread and a roasted Cornish hen and it was the best feast I think ever had. I wanted to recreate that.

We managed to do so by putting a pile of charcoal on both side of the grill aka indirect grilling and putting the chooks between them for about 45 minutes and then moving them over the dying coals to crisp up the skin for about 15 minutes at the end. I do recommend getting the biggest charcoal chimney as you can get because then you never have to worry about having lighter fluid or having that nasty taste on their food. We use brown craft paper to light ours since some inks smoke like crazy.

As for a recipe, all it was consisted of thawed chooks, with butter stuffed under the skin and smeared over the skin. Continue reading “From the Kitchen, from the Bar and from the garden: a meandering post about various things”