My ruminations on my life, my family, cooking, baking, and whatever else comes to mind
Another favorite of ours, tonight I made cornflake chicken for dinner tonight. I added about 1/4 tsp of season salt to the cornflakes, and the extra flavor was very nice. After half an hour of cooking the chicken, I popped a pan of asparagus spears in the oven too for an easy side.
Dinner tonight was Galbi (Korean grilled flanken cut short ribs), roasted zucchini, and roasted chanterelle mushrooms. The chanterelles are in season here in the northwest and these were locally foraged 🙂 Good stuff!
This recipe is modified a bit from Everyday Food. I roasted it at 300 degrees F for about 2 hours so I could do it at the same time as the last bit of the brisket. This was just okay. I’m going to try pureeing the leftovers into soup to see if that helps improve it, otherwise, I don’t think I’ll bother trying this again. Oh well. Can’t win ’em all.
Roasted Pumpkin with Shallot and Sage
Serves 4
1 medium sugar pumpkin, about 4 lb
1 large shallot, finely chopped
1 tbsp olive oil
1/8 cup sage leaves, chopped
Preheat oven to 450 degrees F.
Cut the ends off of the pumpkin and peel it. Cut in half longitudinally and scoop out the seeds and pulp in the center. Cut the squash into 1/2 inch chunks and toss with the shallot, oil, and sage leaves. Spread the squash out in a single layer on a rimmed baking sheet. Roast for 1 hour or until fork tender. Serve warm.
This recipe is a conglomeration of one from my mother and a few I found on the web. The brisket is coated with a flavorful dry rub then slow roasted for hours. The result is tender, delicious meat that goes great in sandwiches, tortillas, or on its own with some roasted veggies. I made some roasted pumpkin and salad to go with it this time around.
Texas Oven Roasted Brisket
Serves 10-12
5 lb beef brisket, trimmed
For the dry rub:
1 tbsp chili powder
1 tsp black pepper
1 tsp kosher salt
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp sugar
1/4 tsp cayenne pepper
Preheat the oven to 300 degrees F.
Mix together the dry rub ingredients and rub all over the brisket to coat well. Place the brisket in a large (“turkey size”) oven bag and seal, pressing out most of the air, and place that on a rimmed baking sheet. Roast in the oven for about 5 hours, or until fork tender and cooked through.
Remove the brisket from the bag, trim any remaining fat if desired, and let rest for 10 minutes on a serving platter. Slice thinly across the grain and serve warm.
Well, this is the last week of the summer season for the CSA boxes. There’s a one week break, and then the winter season starts with pick-up on Monday the 25th. Yay! I got radishes instead of turnips inexplicably, but that’s okay 🙂 I also got my long missing replacement butter from a new dairy. I guess the old one never got back on track 🙁 Hopefully the CSA start having this new dairy’s butter on the winter order forms, though!
Free-Range Eggs
Lettuce-Baby Heads
Turnips
Tomatoes-Farmer
Squash-Farmers Choice
Squash-Farmers Choice
Potatoes-Banana Fingerling
Cabbage-Savoy
Nectarine-White
Pluot-Dapple Dandy
Peach-September Sun
Apples-Gala
Another fall favorite, beef stew simmered all day in the slow cooker!
Tonight’s dinner was another standby, beer roasted chicken. Tonight I just did salt, pepper, and garlic, and served it with a tossed salad – arugula, romaine, cucumber, and tomatoes. Good stuff 🙂
I had a little leftover salmon, hollandaise, and an egg white from last night’s dinner, so I added one whole egg this morning and made myself an omelet. An unusually delicious way to start off my morning 🙂
I love preparing fish this way – it’s so simple and really lets the fish shine. This works equally well on the grill too.
I made a very small batch of hollandaise, as it’s quite rich and I didn’t want any leftovers sitting around.
Salmon en Papillote with Hollandaise Sauce
Serves 2
For the fish:
1 fillet salmon, about 1 lb
kosher salt and black pepper
1 lemon, sliced thinly
For the sauce:
1 egg yolk
1 tsp fresh lemon juice
2 tbsp unsalted butter
a pinch of kosher salt
a dash cayenne pepper
Preheat the oven to 450 degrees F.
Place the salmon on a large sheet of parchment paper and season well with kosher salt and black pepper. Layer the lemon slices on top to cover the fish. Fold the parchment over the top and crimp to seal.
Place the fish in the oven and cook for about 20-25 minutes or until the fish has turned opaque and flakes easily. Remove the fish from the oven and let stand, covered.
Melt the butter in a small dish and set aside to slightly cool. Whisk the egg yolk and the lemon juice together in a heat proof bowl until frothy and light in color. Place the bowl over a gently simmering pot of water, being careful to make sure that the water does not touch the bowl. Drizzle in the butter while whisking to incorporate completely. Season with kosher salt and a dash of cayenne pepper, whisking to combine.
Serve the fish with a little hollandaise.
Tonight’s dinner was pot roast. I followed my usual recipe, except that I cooked it in my big deep covered lodge skillet at 250 degrees F in the oven for about 4 hours instead of using the crockpot The chuck roast I got this time was bone in, which I think added some depth of flavor, and gave Emma a bone to chew on for a few minutes too 🙂
