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desperanceIt is perfectly okay to experiment on your friends. I am fully resolved on this.
For lunch I had devilled mushrooms and lamb's kidneys, with fresh kaffir lime leaves snipped into the sauce (thanks, Alene!). That worked very nicely, and I'm keeping it to myself. Nobody I know would like lamb's kidneys, oh no.
T'other day we found a cabbage on our doorstep. (Thanks, John!) It is a mighty beast, and I have shredded it; and I bought beef in this curious American cut they call boneless ribs, and chunked that up and browned it, and I have laid layers of cabbage and beef alternately on top of a bed of thyme and rosemary, and poured beef stock* and red wine vinegar over all, and it's going into a low oven for a long time and we'll see what the yogi think. It may be horrible. But there will be cute little fingerling potatoes on the side, and maybe broccolini because you can never have too much crucifer, even though the cabbage is vasty. (I"m going to check after an hour, in hopes of working more cabbage in as it cooks down; we really do have a lot of cabbage.)
*Decades ago, I remember being terribly impressed by the woman in front of me in the butcher's queue, who was buying a piece of brisket just to make stock with. I'd probably moved on myself by then from the stock cube to the bones-simmered-with-veg, but the notion of buying actual meat simply to make stock had evaded me thus far. Now, though? Now I have a slab of beef stock in the freezer that, yup, I made with beef ribs bought for that purpose. Actual ribs with the bone in, that is. Cost me about two dollars, and it's fabulously good stock.
For lunch I had devilled mushrooms and lamb's kidneys, with fresh kaffir lime leaves snipped into the sauce (thanks, Alene!). That worked very nicely, and I'm keeping it to myself. Nobody I know would like lamb's kidneys, oh no.
T'other day we found a cabbage on our doorstep. (Thanks, John!) It is a mighty beast, and I have shredded it; and I bought beef in this curious American cut they call boneless ribs, and chunked that up and browned it, and I have laid layers of cabbage and beef alternately on top of a bed of thyme and rosemary, and poured beef stock* and red wine vinegar over all, and it's going into a low oven for a long time and we'll see what the yogi think. It may be horrible. But there will be cute little fingerling potatoes on the side, and maybe broccolini because you can never have too much crucifer, even though the cabbage is vasty. (I"m going to check after an hour, in hopes of working more cabbage in as it cooks down; we really do have a lot of cabbage.)
*Decades ago, I remember being terribly impressed by the woman in front of me in the butcher's queue, who was buying a piece of brisket just to make stock with. I'd probably moved on myself by then from the stock cube to the bones-simmered-with-veg, but the notion of buying actual meat simply to make stock had evaded me thus far. Now, though? Now I have a slab of beef stock in the freezer that, yup, I made with beef ribs bought for that purpose. Actual ribs with the bone in, that is. Cost me about two dollars, and it's fabulously good stock.