I love grits!
I love grits and I love roasted tomatoes and who doesn’t love duck confit. This duck confit just happened to be given to me by my son Paul.
I’ve made confit the traditional way where the duck is covered with duck fat and cooked long and slow in an oven and I’ve made David Leboritz’s counterfeit duck confit where it isn’t cooked in fat (much cheaper) and is still just as tender. I loved using my son’s confit because I know he put a lot of tender loving care into making it.
All the years I’ve made cheese grits I’ve cooked some on stove top before adding in butter and eggs (to thicken) and then finish them in the oven. For this recipe I’m doing all the cooking on the stovetop and eliminating the eggs.
Since moving to Round Top I’m missing all my cooking utensils, pans and everything from my kitchen. (Update: we are now in our second/long term temporary and I have cabinet full (not all) of my cooking things) I think at least 60% of our boxes were from my kitchen, I have ever pan imaginable and every serving piece I could possibly ever need.
Wow, it has been a long time since I posted a recipe!
What’s new with us that has kept me from cooking (almost) or posting. Well, we moved from The Woodlands about three months ago; first into a short term temporary apartment (we loved the Dipples place and really miss their cows). and then (about 3 weeks ago) into our long term temporary until we build a house.
Not the time consuming two day project of a traditional cassoulet.
What is a cassoulet you say? Well if you like white beans then let me tell you about this cassoulet. No it isn’t a casserole it’s a slow cooked dish (maybe casserole would be a stretch) that contains meats like bacon, pork sausage, ham, pork skin, duck and can have goose or mutton.
Making a traditional (French) cassoulet would take you a couple of days at least. By the time you make your duck confit and prep everything and then cook for hours the next day, you have invested a lot of time into what you might think is just beans and ham. The first time I we made this (or Paul/Scott made it) we did the confit one day and we used dried beans and not canned beans. It gets stirred during the day while cooking so the crusty top layer gets pushed to the bottom. If you want to see their results look here.
I won’t go into more details in making the tradition version because this Cassoulet Toast is easy. I first saw the recipe at David Lebovitz’s site and was one he had made from Susan Spungen’s book The Open Kitchen. Susan is a cook, food stylist, recipe developer and author. I started following her on Instagram because of her food pictures and now I own her book and can’t wait to try some of her recipes.
Virus inspired weekend breakfast.
(Note: My post may be spaced a little further apart for a few weeks as we are packing and moving to Round Top. Looking forward to many new adventures there.)
Why virus inspired? Well since all this madness started a several months ago I’ve been trying not to waste anything. Normally we don’t like to eat leftovers but even my husband said “lets don’t waste our food”.
Digging through the freezer I found about a cup of chopped ham, some broccoli, had the mushrooms and always have eggs and milk so I whipped this up one weekend morning. Doesn’t every day feel like the weekend?
What are you doing these days for breakfast? Cereal, pancakes, waffles, something fancier. Well now’s the time to try one of my recipes from “morning foods” section. You have nothing but time so give one of them a try and if you do, leave a note (please) in the comment section.
Ever wonder what the saying Georgia Cracker meant? Well, I saw Paula Deen, during one of her quarantine shows, make this Georgia Cracker salad so I decided I had to find out where the salad got it’s name.
Georgia Cracker refers to the original American pioneer settlers of the Province of Georgia. The Georgia ranchers would drive their cattle down into the flatlands of central Florida to graze in the winter and would stop where the citrus groves began. In order to get the cattle’s attention they became very accomplished at cracking a bullwhip. There are a few other explanations but they aren’t as interesting.
Use those herbs for a cocktail!
Who says you have to only cook with all those herbs. Why not try a cocktail using the rosemary you may have growing in your garden to make a simple syrup.
What have you been doing with all this at home time?. We moved from The Woodlands to Round Top, Tx and still pretty much the same thing going on. Staying at home, occasionally going out to the store. I’ve tried new recipes, crafting, not doing house cleaning, crafting, and making a few mask just in case I needed to run out to pick up something I probably don’t really need.
My movie going has come to a halt, down to zero from 1-2 times a week when all this covid-19 started. At first the theaters cut the number of seats by half then before I knew it they were closed all together. So those closings increased my streaming tv shows and now I just make my popcorn at home even though it isn’t quite the same. My Amazon ordering in the beginning of all this had increased just so I could stock up on some of the craft supplies I might need. Have I used those? No. I’m just hoarding them so when I feel the mood to make something the supplies are there. If you need something, I may have it in my newly converted craft room. (Since moving about 3 weeks ago I’ve now started back on my butterfly heart wall hangings. At least this is keeping me out of trouble.)
Quick and easy cobbler!
During the quarantine I’ve been trying to use up some of the things in my packed to the brim freezer (and also to clear some things out before we moved to Round Top) and came across these peaches that I bought at the height of peach season last year, and decided they needed to be resurrected into a good peach cobble.
I just happened to be on YouTube watching some food videos and came across some Paula Deen Quarantine recipes. She has quite a few that are under 15 minutes and pretty fun to watch. In fact, before I knew it I’d watch about 5 of hers and picked up a few things I thought I could make with things I have on hand.
Fry bread or naan, you decide.
(Note: by the time this recipe post we will have moved to Round Top, Texas. Luckily I planned a few post ahead not knowing where we were going to be living while building a house. Hope to continue my food journey in Round Top with old and new friends to have to dinner.)
There’s nothing better than some hot homemade bread and it seems like a lot of people started experimenting with bread baking during the pandemic. Whether it is a biscuit, a fruited quick bread, homemade French/Italian loaves, a pan of cornbread or hot naan right off the griddle, if it’s fresh out of the oven/griddle then you are in for a treat.
Indian fry bread is very similar to naan except it doesn’t have the yogurt in the ingredients. I decided to try and fry some of these just to see what I liked the best and the “fried” ones won. But, on the other hand, the griddle ones were brushed with melted butter on both sides and then shook in a bag of cinnamon sugar and were delicious too. Continue Reading…
Ei, veze, arrautza, oeuf, Muna, Uovo, Ubh! Or just EGG!
An egg by any other name would still be just an EGG. Just as Juliet once said “What’s in a name?”, That which we call an “egg” (sorry William) “by any other name would taste the same”. So whether you are saying Ei (Dutch), Veze (Albanian), Arrautza (Basque), Oeuf (French), Muna (Finnish( , Uovo (Italian), or Ubh (Irish) it’s still just an egg and for this recipe it’s a chicken egg.
I first saw oeuf mayonnaise on a food blog and to me looked like eggs sitting on top of grits. Not until I comment on David Lebovitz’s site did I know how wrong I was (and stupid) because I thought the stuff on the plate was “grits” (of course they had to be cheese grits) but the halved boiled eggs were sitting on top of homemade mayonnaise.
When I made this dish we were in the middle of the pandemic and I was doing a lot of cooking. A few reasons for all the cooking was boredom, we had to eat, had to get some post made in advance of my shoulder surgery, had to cook some meals for the freezer for post surgery, I love to cook anyway, and I am cooking via internet with the grandsons in Chicago (Oliver and Charlie).
Well, we are still the in pandemic, I’m still cooking, I had the shoulder surgery and in physical therapy. And, during all this we listed our house, the first day had 14 people look, 5 offers, accepted one and now in the process of starting to pack up some things to move to Round Top, Texas (population 90) and will start the process of building a house there.
Almost a pineapple pie!
I don’t know what you are doing if you are still home bound but when I bought all those groceries a couple of weeks ago to make post surgery meals I knew if I had flour, sugar, butter, chocolate and some fruits I could bake, bake, bake. And that is what I did.
During this time I also experimented with a couple of recipes I’ve been wanting to try and I knew for a couple of weeks at least after surgery I would not be baking/cooking.
Red grapes with roasted pork?
Several weeks ago before all this sheltering in place started we had dinner with some old (not in age of course) Chevron friends that spend part of their year here and part in Minnesota. It’s always great to catch up on what is going on in each other’s lives.
I loved everything about the meal we had that night, the cocktails (thanks Jane/Tony), the appetizers and just the whole meal. In all my years of cooking I’ve never put grapes in anything I cooked and when I first saw these on our plates I thought they were little stems of cherry tomatoes and to my surprise they were sweet grapes that were delicious with a bite of fork. So the way I ate mine when I made this recipe was to take half a grape (these were huge red grapes I bought) and bite of pork; one delicious bite.