Thankful
This month of November is a month to reflect. I often am thankful for the gifts given and received. today we bought our turkey. My email is full of the “best recipes”. Simple recipes are best.
Recent Posts
Lingers. a treat
A restaurant visited last night (Halloween 2022) Lingers is a treat that surprised and delighted. (a bit of back ground) Lingers is housed in a former mortuary in the Highland Neighborhood. the celebrity at the restaurant last night was HarleyQuinn and Maleficent. We wished to […]
Artisan Baking
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. they are taking crust into a new direction. What used to be beer based crust – is now made with a sourdough starter. The starter is fermented with naturally occurring yeast in the air, rather than commercially available. The article continues ‘we have the pandemic to thank for this’ (yikes). ‘We had a renaissance of home bakers and now, although they may not be baking at home any more, people are looking for sourdough.’
Hmm that is a long road to go for artisan baking.
Stuffed Shells.
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 […]
Garden Pavilion Note Book. Stirfry Chicken with Cashews and Vegetables
From the Garden NoteBook comes this classic.
Garden Pavilion Note Book ‘Yogurt and Fresh Fruit Terrine’
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 context from a health restaurant, a terrine container of yogurt and fruit. No Meat in the recipe … Check it out.
Yogurt and Fresh Fruit Terrine
Equipment
- Sauce pan
- Terrine 18inch
- Bowl to hold the fruit.
Ingredients
- 1 1/2 Oz Gelatin
- 3/4 Cup Sugar
- 3/4 Cup Water
- 1 Cup Sherry sweet
- Zest of one Orange
- 2 Red Apples Cut in 1/8ths
- 2 Pears Cut in 1/8ths
- 2 Lemons Juiced added to apples and pears
- 1 pound Red Grape seedless
- 1 Orange Segmented
- 1 mango
- 8 Peach halves sliced
- 1 quart Blue Berries
- 2 quart Strawberries
- 2 quart Plain Yogurt
Instructions
- In a Sauce pan combine sugar, water , sherry and orange zest. Bring to a boil.
- Add apples, peach poach 1 1/2 minutes.
- Add pears to the poaching liquid 1 1/2 minutes.
- Add the grapes to the poaching liquid 1 minute
- Remove the fruit from the poaching liquid. Cool
- save the poaching liquid
- add to the remaining fruit
Preparation of Binder & Yogurt mix
- dissolve gelatin in poaching liquid over low heat.
- in the temped gelatin/poaching liquid – stir in the yogurt.
- with care – fold in the yogurt.
- pour the yogurt mix into the terrine and place in the fridge*.
Strawberry Couli
- Puree one quart of strawberry in a blender.
- Adjust consistency with simple syrup**
Notes
Side Note.
*line the terrine pan with plastic wrap prior to pouring in the yogurt mix.
** Sauce Consistency == dip’ a wooden spoon into the coulis. draw a line on the back of the spoon with your finger. the sauce should hold a line on the back of a wooden spoon
Garden Pavilion Note Book. Shrimp and WaterCress Cone ‘Appetizer’
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 […]
Apples
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. […]
Roasted Porchetta
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 butcher paper the pork was scored, rolled and tied. Perfectly. The presentation showed kitchen skills. It was roasted for nearly 4 hours at 275F. Slow and long for the pork cap to melt into the meat. I have saved the rendered fat for another time. the Porchetta consists of belly, loin, tenderloin, rib meat, a little shoulder, and sirloin, all cavorting with spices, herbs, and garlic. , To finish the roast – it was drained off and returned to the oven in 450F oven. the skin was scored in diamond pattern and started to crisp up. Delightful.
Garden Pavilion Note Book. ‘Mignonette Sauce’
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.” […]