We weren’t even going to have corned beef this year on St. Patrick’s Day. Julia and Bill had been sick, Alex isn’t a huge fan of it, and I wasn’t interested in working in a kitchen all day and then coming home and working in the kitchen all night. It was never a big dealContinue reading “Praising Braising”
You have to make this!
I started out brining two briskets on March 6th, both intended for corned beef. But. We didn’t really need all that corned beef – it was just going to be the four of us eating it, and Alex doesn’t really like corned beef all that much…so…why not turn one brisket into pastrami?
So that’s what I did.
This is really the first day I’ve had time to sit and type since before Christmas. All that other time was spent either in preparation for the holiday (and holiday eve) or cleaning up after it, or working.
And my camera hasn’t been working, either, so that’s been frustrating. Bear with the cell phone pictures a bit longer, please.
I’m skipping ahead to our dinner on Christmas Day. Roast Beef and Yorkshire Pudding. I believe I’ve said it before, but this meal alone is probably responsible for me never lasting as a vegetarian years ago. I think I could survive for five days on the aroma alone.
And the best part, especially on a busy holiday, is how easy it is to make.
Way back in May, as a combination Mother’s Day, Birthday, Christmas, and any other gift-receiving holiday you can think of, I got a pressure canner. And I’ve been waiting to use it. I knew that the first thing I wanted to can was homemade stock. I make a lot of stock, chicken especially, and I’d wanted the pressure canner especially so I could put the stock in jars and give us more room in the freezer.
Finally, a couple of weeks ago, the pressure canner made its canning debut….
It was a bit crazy in the kitchen the day I made Hachis Parmentier. Vocabulary homework, spelling reviews, math problems, an upcoming social studies test, school picture orders (they want me to pay how much???), and I don’t remember what else was going on, but I felt like I was being pulled and tugged atContinue reading “French Fridays with Dorie – Hachis Parmentier”
I don't have a lot of photos for this one – actually there are only two – because Bill made this dish and I was doing other things at the time and wasn't able to hover over his shoulder (under it, really, since I'm nearly a foot shorter) to capture all the steps. So you'll just have to use your imagination today.