Life & Culture Denver post 2022-10-26 feature article is Sourdough. a thing that makes me think … Hmmm. the article starts with a sub heading Hops and Pie overhalls pizza menu, highlighting the way chefs are thinking about crusts… Hmm Hops & Pie Artisan Pizzeria. […]
Week Night Dishes from DenverPost Life & Culture 2022-10-26 had a crave for stuffed pasta shell. It was from ‘Five Recipes that you will crave’ our of NY Times and written by Emily Weinstein ‘Week night dishes’. Assemble stuffed shells earlier in the day and […]
ter·rine noun a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices. Hmm… Goggle did not help much. A terrine is a meat thing served cold. In […]
From Garden Pavilion Note book is retro. Shrimp and WaterCress Cones with Seaweed. the picture is from the prep notebook. really retro. But what was trendy – comes around again. I read in the DenverPost 10-19-22 Life & Style – Vegan and Vegetarian Sushi rolls […]
DenverPost’s 2022-10-25 Life and Culture has apples as savory accompaniment to Roasts. Specific to Pork roast. What is your thought on fruit with Roasted meats? Hmm. For myself – the twist here – is to keep the apples roasted on the savory path, Not sweet.
Bill continues to expand that there are 8,000 varieties of apples. I also am on the apple bus and like round numbers (not 8,001 varieties).
apple bus
Braised Red Cabbage and Apples.
Everything turns to pumpkin spice means – Fall Is Here.! Red Cabbage this way is Aromatic and Flavorful
The Red Cabbage is sliced thin. (Note… Often i will use the mandolin to get the slices consistently really thin. I like getting the pan hot, adding the bacon dripping – not to smoking hot – and adding the cabbage. Season with the salt and pepper. Deglaze the pan with red wine and vinegar. Add the brown sugar and cover quickly. and let the cabbage cook for about 5 minutes. Add the apple and cover again for about 10 minutes.
Notes
recipe note: this is my adaptation of Grandma Dorthy’s Braised Red Cabbage recipe… I think she used more vinegar and less redwine – or what was on hand..
Bill St. John in Denver Post’s Life and Culture 2022-10-26 writes about apples and Pork Shoulder. This is a great lead into the the Pork that was ordered from Marczyk’s. The four pound Porchetta was picked up Saturday 10/21 with great anticipation. Opening the brown […]
from the Garden Pavilion note book, Mignonette is sauce served cold. It reads more as a red wine vinegar dressing than a real sauce. A sauce consistency one should be able to “coat the back of a wooden spoon and run your finger along it.” […]
From the Garden Pavilion Notebook is a concept of a soup that is intriguing. while not as intriguing as salty street art – the blu ape – it does inspire a second look. Hmm. Cucumber Soup, best served ice cold is not a winter soup.