Philosophy Doc

Home Cooking 2011- January Data is In!

2011-02-01T06:31:00.000-08:00

Cooking in 2011 January, 2011

S Jan 01 Boeuf Bourguignon, Crispy Sautéed Dry Sea Scallops

S Jan 02 Boneless Lamb Roast Wrapped in Bacon, Risotto Milanese

M Jan 03 Mini Filet Mignon Medallions cooked tableside on Himalayan Salt Block, Arancini

T Jan0 4 Veal Cutlet Francaise, Penne and Vegetables

W Jan 05 Cheeseburgers & French Onion Soup

H Jan 06 Spaghetti, Meatballs, Hot Venison Sausage, Caesar Salad

F Jan 07 Ham, Broccoli and Scalloped Potato Casserole

S Jan 08 70’s Sirloin Steak, French Onion Soup, White and Yellow Corn Nuggets

S Jan 09 Football Srarchi Chicken Wings, Pizza, Homemade Scrapple

M Jan 10 Seared Salmon Belly, Potato Crisps

T Jan 11 Quentin’s Fresh Harvested Pheasant, Sirloin Vegetable Soup

W Jan 12 Caramelized Onion Dip & Chips, Pulled Pork Shoulder Sandwiches

H Jan 13 Filet Mignon Medallions Marsala

F Jan 14 Shrimp and Linguini Primavera

S Jan 15 Chili, Chicken Canzanese

S Jan 16 Dinner at Red Square, Atlantic City: Siberian Nachos, American Sturgeon Caviar, Best Lobster Bisque

M Jan 17 Filet Medallion Beef Stroganoff with Q’s Fresh Pasta

T Jan 18 Fresh Clam-Vegetable Chowder, Cornish Hens with Marsala Glazed Mushrooms

W Jan 19 Ham Steak

H Jan 20 Pierogies & Salad

F Jan 21 Beef Stroganoff

S Jan 22 Poached Salmon, Red Beans and Rice

S Jan 23 Steak Fajitas, Srarachi Chicken Wings & Pizza Fries

M Jan 24 Sausage Soup & Oyster Crackers

T Jan 25 Turkey Sliders, Onion Soup Emmenthaler & Fries

W Jan 26 Sick- Accepting no Food

H Jan 27 Chili & Leftover Pizza, Blueberry Muffins

F Jan 28 Center-Cut Filet Mignon Wrapped in Pepper Bacon, Roasted Fingerling Potatoes, Blueberry Shortcake

S Jan 29 Pasta Carbonara with Italian Market Goodies

S Jan 30 Chicken and Semolina Dumplings with Imported Speck, Homemade Scones

M Jan 31 Veal Burgers

Test Kitchen Time...Dry-Aging Beef

2011-01-28T08:30:00.000-08:00

The idea of making my own dry-aged beef has been rolling around in my brain for a while, so it is time to put up or shut up. Heaven knows I've bought enough of the stuff, from Kobe', Waygu and many other more exotic mammals (and some birds). Flavor comes at a price, but if many experts agree on the relatively simply process to get it done, well, it sure as hell can't be that difficult.

More than drying, this process does some chemical stuff with meat enzymes and such. That's about as scientific as I care to get. Simply put, if it worked for our native Americans, that's good enough for me. I'm thankful that my diet isn't hinged on my running ability, stone arrowheads, spears and the like.

What I can appreciate is that I could find a prime Angus whole NY strip, almost delivered to my door. With meat in hand (ahem), a couple simple tools, tricks and a new idea on the task at hand, here we go:

Materials:

(1) Whole Prime NY Strip

(2) 11" x 16" disposable cookie sheets

(1) pair sheer pantyhose

(1) 28oz. box Minute Rice

(6) white hand towels, 16" x 27"

(2) buckets

(1) tub Oxi-Clean powdered laundry detergent

Total cost of materials: $159.81

Use you imagination. I'll blog more later. Back to the project.

2010-03-05T06:47:00.000-08:00

After years of consideration, I have to say that Downtown Cheese in the Reading Terminal Market, Philadelphia, is worthy of the title, "Best Cheese Purveyor in Philadelphia."

Yesterday's experience confirmed my position. From selection, fair prices and service, it's a "must go to." I once again limited my purchases to 10 items, mostly half pounds, and spent about $150, my quarterly budget for fromage.

Selections du jour included dried Chorizo, Horseradish Cheddar, Tomme De Crayeuse, Saveur De Maquis, Reggiano Parmigian (a staple), Canadian Cheddar, French Cave-Aged Gruyere, Cashall Blut, Pepper Jack, and the best of all, Moliterno (with black truffles and anchovy paste). Moliterno taste like good dirt, it's hard to explain but worth the money. I also got some upscale crackers.

I've spent a lot of time and money at places like DiBruno and Claudio's on 9th street, and competing cheese shoppes all around the area. Downtown expertly wraps and labels all selections. I ask them not to price them; who knows who snoops in my fridge.

The cheese meister at Downtown yesterday was Ean. A very capable lad, he earned my trust. He must have, I allowed him to choose a blue cheese for me. A very unusual event.