Here are a couple of attempts at making Shakshuka. I adapted some of the elements of Melissa Clark’s Shakshuka With Feta recipe.
I joined the Cape Ann Fresh Catch CSA for a 3 week subscription. They have “whole fish” and fillet options, and I chose the former. They don’t tell you what kind of fish you’ll get until the morning of your pickup (because they don’t know). Details after the break.
[E. coli] contamination can come from anything — from feces on a hide to dirty hands to stomach bile that wasn’t properly washed off a carcass. It takes time to slaughter and clean right. The giant operations rush to slaughter up to twenty-five thousand steers a day. When you see enormous numbers like 143 million pounds of beef recalled, it’s because that’s the “stop number”: that’s how much grind before they clean or that’s how many pounds ago they tested for pathogens.
The Butcher’s Guide to Well-Raised Meat, Joshua and Jessica Applestone of Fleisher’s Grass-Fed & Organic Meats
This was pretty much like the last time I ate there. The wings were the star of the show and I had three different types: the garlic chipotle, the hot, and the mild. All had great flavor and the meat was very moist. The brisket was ok, but not stellar. Of the three slices, two were a bit dry and the third more moist since it was from the fattier part. Ditto for the pulled pork. Mine didn’t have any bark, but there was good smoke ring in several of the pieces. It was a mixed bag between moist and slightly dry. The ribs were perfectly cooked: not falling off the bone, but easily pulled off the bone. The rib-meat quality was excellent with a good amount of it on each bone and not excessively fatty. This leaner style of rib seems to be the trend these days. L had a sausage which was delicious.
The sides were good. Brussels sprouts with bacon (a special, and upper left in the picture) were solid, and the turkey neck greens were a standard item on the menu and solid: not too salty as they often are in other places. The mac and cheese had really nice runny cheese texture and a great mouth feel. The fried green tomatoes topped with shaved pecorino were excellent.
Next time I will probably just concentrate on the wings.
Stinking Bishop (top, cow, England) and Caciotta al Tartufo (bottom, cow & sheep, Italy)
2010 Clos du Bois North Coast Chardonnay ($9.99) vs 2008 Kendall-Jackson, Vintner’s Reserve Chardonnay
While waiting for E’s eyes to dilate at a doctors appointment, I stumbled across 6 Convenience Foods You Can Make Yourself which has this mini quiche recipe. I stashed it in an email to myself and finally got around to doing something about it.
Enjoy Eggs Everyday. Eggs truly are a superfood, but that doesn’t mean you should indulge in the egg sandwich from the deli everyday. Pair eggs and veggies to maximize their health benefits and to keep your tummy satisfied. On Sunday, make mini veggie quiches in a muffin pan, and store them in the fridge for the week. First, whisk six eggs and 1 1/2 cups of low-fat milk in a bowl. Then add your favorite chopped veggies and 2/3 cup of low-fat cheese. Pour the mixture evenly into a lightly greased 12-cup muffin tin so that each cup is about 3/4 full, and then bake at 375 degrees Fahrenheit for 25 to 30 minutes. Grab one every morning and reheat for the perfect start to your day!
Rather than use a muffin pan, I just went for the full-blown quiche figuring that the rest of the family would want more substantial portions. For the “mix ins” I used the leftover pork chop & lamb riblet braise vegetables from the night before (the meat had already been scavenged from the leftovers leaving only the tomatoes, onions, celery, but still plenty of meaty flavor).
L and I agreed that the result was pretty satisfying and the final piece tasted pretty good a day later for breakfast.
This was another of the Berman’s Cynthia Hurley sampler.
I really enjoyed this wine, especially for under $20/bottle. My notes: excellent fruit, grapefruit, honey, nice sweetness and acidity. The fruit continues strong into the finish.
Stephane Vigneau’s 2011 Vouvray “Cuvée Silex” differentiates itself from other Vouvrays by its concentrated depth and purity of balanced flavors as well as its precise minerality.
Cool and crisp with pure fruit, it has intriguing flavors of quince, ginger, lemon/pear, with minerals, just bursting from the glass. Yes, it’s dry, (some Vourays are demi-sec or sweet), but not steely Chablis dry, as the fruit buffers the acidity and minerality. This is a very stylish, non-chardonnay wine that offers character, style and soul.
It would be hard for “new world” wines to compete with such a classy wine, at any price.The late Jean-Michel Vigneau realized the advantages of organic farming in the early 1990’s, and by 1999 Vigneau-Chevreau received certification from Ecocert. The current generation of Vigneaus has taken the next step and embraced Biodynamic agriculture. The goal of Biodynamics is to synchronize the natural rhythms of the earth with those of the vineyard. Practices include scheduling of specific vineyard work according to the lunar calendar and use of homeopathic preparations for enrich the soil. Biodynamic viticulture was pioneered by Nicolas Joly in the nearby appellation of Savennieres. The practices may sound mysterious but the growers who follow Biodynamic principles will affirm that they produce superior quality grapes.
2011 Fuori Off Road Strada, Grillo, DFP, 1L for 13.46 so it qualifies.
I tasted this at an in-store tasting and liked it a lot. When I brought it home, my first whiff gave me a barnyard, dirty diaper nose believe it or not. The mouth was creamy and fruity, which contrasted to the crispness of many whites. It had nice fruit, but not an excessive amount, and low acidity in the mouth. Very dry. This wine comes in a “Tetrapack” which is more efficient to ship (e.g. across oceans) and means that they can ship more wine (this comes in 1L, rather than 750ml, packages).
I tasted it again about 7 days later and it still had a big nose. This time the fruit was a strong, more bitter, flavor with pretty strong butter and oak tones like a chardonnay. The bitter fruit lasts well into the aftertaste. Whatever earlier objectionable aroma had long since gone. This is an interesting wine, especially for cooking since it changed so favorably after being open for several days.
Again after 14 days in the fridge and it still has plenty of bitter fruit. It’s quite a big wine. Wow. This could be a contender.
Why use Tetra-Paks over glass? Simply put, Tetra-paks use less energy to manufacture, produce less solid waste after use, emit a fraction of the greenhouse gasses in their transport, and carry over a liter of wine! This means less cost passed on to the consumer and less impact on the environment, with no compromise in quality.
Made with 100% grillo grapes, grown organically on the island of Sicily, Italy. A pure reflection of the grillo varietal, it is crisp and lovely, with lemony acidity and a floral nose.