Eating In Archive

  • Last year we read about goat and where to buy it in the Bay Area (I’m not sure if this is the main article, but it’s one of them), and early this year, when we finally got around to it, we stopped by Cafe Rouge and picked up some goat and made it (I think I have some video which I still haven’t edited together). That was fun and turned out well, but wasn’t exciting enough to move us to keep going back for more. Yesterday we spotted goat at the Berkeley Farmers’ Market and picked up a piece of...

    Sunday Dinner: Braised Goat Shoulder

    Posted on 2009.11.01 | No Comments
    Last year we read about goat and where to buy it in the Bay Area (I’m not sure if this is the main article, but it’s one of them), and early this year, when we finally got around to it, we stopped by Cafe Rouge and picked up some goat and made it (I think I have some video which I still haven’t edited together). That was fun and turned out well, but wasn’t exciting enough to move us to keep going back for more. Yesterday we spotted goat at the Berkeley Farmers’ Market and picked up a piece of...

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  • Picked up some pork shoulder at the Berkeley Farmer’s Market yesterday — and braised it up today with some Guinness, bay leaves, thyme, carrots, onions and celery. First, get a nice sear on the pork shoulder on all sides. Then, put the Guinness, the herbs and the vegetables in a Dutch oven or other heavy pot, and bring to a simmer. Turn the temperature down and simmer for 1 1/2 to 2 hours. Remove the pork shoulder and reduce the remaining liquid until you like the consistency of the sauce. Or – if as for us – the power goes...

    Sunday Dinner: Beer-braised Pork Shoulder

    Posted on 2009.10.25 | No Comments
    Picked up some pork shoulder at the Berkeley Farmer’s Market yesterday — and braised it up today with some Guinness, bay leaves, thyme, carrots, onions and celery. First, get a nice sear on the pork shoulder on all sides. Then, put the Guinness, the herbs and the vegetables in a Dutch oven or other heavy pot, and bring to a simmer. Turn the temperature down and simmer for 1 1/2 to 2 hours. Remove the pork shoulder and reduce the remaining liquid until you like the consistency of the sauce. Or – if as for us – the power goes...

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  • Simple dinner tonight brought to us by Fatted Calf — chanterelle-and-sausage stuffed quail. Since they were pre-seasoned / stuffed, they were super easy. First step, get them out of the fridge and bring them to room temperature. Oven pre-heated to 425 degrees, per instructions of the nice guy @ the farmers’ market. I buttered a sheet to make sure they wouldn’t stick, and then placed them breast side down and let them go for about 8-9 minutes. I flipped them over and then let them go the balance of the time to a total of roughly 25 minutes (so maybe...

    Sunday Dinner: Stuffed Quail from Fatted Calf

    Posted on 2009.10.11 | No Comments
    Simple dinner tonight brought to us by Fatted Calf — chanterelle-and-sausage stuffed quail. Since they were pre-seasoned / stuffed, they were super easy. First step, get them out of the fridge and bring them to room temperature. Oven pre-heated to 425 degrees, per instructions of the nice guy @ the farmers’ market. I buttered a sheet to make sure they wouldn’t stick, and then placed them breast side down and let them go for about 8-9 minutes. I flipped them over and then let them go the balance of the time to a total of roughly 25 minutes (so maybe...

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  • I love corn. Pop corn, corn kernels, cornbread, corn tortillas… but none of these can beat a nice young ear of corn on the cob. Good lots of ways, from grilled to boiled, from plain to slathered in chili lime butter. But I don't cook corn the way my mom always did. There seems to be a divide on whether corn should be boiled a long time or a short time… I always err on the shorter. It takes away the raw-raw flavor, but leaves the corn crisp and sweet. It's so simple, it doesn't really qualify as a recipe....

    Sunday Dinner: Corn on the Cob

    Posted on 2009.10.04 | No Comments
    I love corn. Pop corn, corn kernels, cornbread, corn tortillas… but none of these can beat a nice young ear of corn on the cob. Good lots of ways, from grilled to boiled, from plain to slathered in chili lime butter. But I don't cook corn the way my mom always did. There seems to be a divide on whether corn should be boiled a long time or a short time… I always err on the shorter. It takes away the raw-raw flavor, but leaves the corn crisp and sweet. It's so simple, it doesn't really qualify as a recipe....

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  • Take young brussels sprouts, ends trimmed off and sliced in half. Toss in olive oil and season with salt and pepper. Add a squeeze of lime. Do the same with cherry tomatoes, in a separate bowl. Throw the brussels sprouts on the grill in a grill basket or similar (ours was on medium). Open up the top in a few minutes to check and stir. Watch for charring if it bothers you – I think it adds a little flavor. When the sprouts look toasty and a taste seems close to cooked (losing its bitterness and raw cabbage flavor), add...

    Sunday Dinner: Grilled Brussels Sprouts and Cherry Tomatoes

    Posted on 2009.09.20 | No Comments
    Take young brussels sprouts, ends trimmed off and sliced in half. Toss in olive oil and season with salt and pepper. Add a squeeze of lime. Do the same with cherry tomatoes, in a separate bowl. Throw the brussels sprouts on the grill in a grill basket or similar (ours was on medium). Open up the top in a few minutes to check and stir. Watch for charring if it bothers you – I think it adds a little flavor. When the sprouts look toasty and a taste seems close to cooked (losing its bitterness and raw cabbage flavor), add...

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  • Yes, they’re deep-fried pork rinds. Not exactly health food (although the lady giving out samples did say they do the best they can to get all the fat off…). But, they are like little pillows of melt-in-your-mouth crunchy goodness. In the East Bay, they are get-table at The Pasta Shop on 4th St. In the City, they’re apparently findable in plenty of the usual suspects. And on twitter. And grilling up meats at the Ferry Plaza Market building sometimes. I have to find a way to get there. Until then, I have to get over to buy myself some more...

    Currently Obsessing: 4505 Chicharrones

    Posted on 2009.08.06 | No Comments
    Yes, they’re deep-fried pork rinds. Not exactly health food (although the lady giving out samples did say they do the best they can to get all the fat off…). But, they are like little pillows of melt-in-your-mouth crunchy goodness. In the East Bay, they are get-table at The Pasta Shop on 4th St. In the City, they’re apparently findable in plenty of the usual suspects. And on twitter. And grilling up meats at the Ferry Plaza Market building sometimes. I have to find a way to get there. Until then, I have to get over to buy myself some more...

    Continue Reading...

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