For the first time ever, actually took the time to properly caramelize the onions, meaning that this batch of French onion soup was a real success.
2025-01-13 16:03
Tag: cooking
2024-12-31 13:48
A couple of days ago Jackie braised some wild-caught venison, and today there was just a bit left that she included in some fried rice that she served as a side dish along with the wild-caught sockeye salmon that I cooked (cumin and zaatar as seasonings).
No pics, but trust me: A lovely and very wild main meal of the day.
2024-08-19 13:25
Copper River sockeye salmon cooked in coconut oil with a soy-ginger-mustard-maple glaze. Cahokia brown rice. Sautéed red onions and red peppers. Delicious!
2024-07-17 12:17
Have you ever seen a more lovely loaf of bread? 🍞
2024-06-21 12:54
Rice Philip: ½ shallot, chopped, 1 T minced garlic, 1 cup bone broth, 1 can chicken breast meat, ½ cup brown rice. Soy sauce to taste after serving.
2024-06-21 10:34
The sort of thing Jackie might say on any ordinary day (such as today):
“Consider using a shallot as your allium in today’s lunch.”
(To be fair, just yesterday I told her I wasn’t using the shallots, assuming that she’d gotten them with some particular dish in mind.)
2024-01-18 10:08
The very first breakfast Jackie ever cooked for me was some Tassajara Bread book pancakes. (They’re special because you beat the egg whites and fold them in, which makes the pancakes super light and fluffy.)
Jackie is away to attend a tapestry weaving workshop, so today I decided to make my own pancakes.
2023-12-28 15:16
Is this not an especially lovely loaf?
2023-11-29 19:56
I’ve cooked enough fjord trout (which is a lot like salmon) to feel safe just winging it as far as seasonings go. This one has cashmere chili powder and ground cumin, with the addition of allspice. Served with sautéd red onions and red peppers, Cahokia rice, and a Stone Delicious IPA.
2023-07-04 13:49
The brats are “Sheboygan” brats, which according to the woman at Olde Time Meats are the same as regular brats except they have more black pepper. The skewers vary slightly: Mine has an extra purple onion; Jackie’s has an extra yellow pepper.
