Worth the Time Archive

  • Tonight: Grilled quail, one of my favorite discoveries of this year. Super easy and seemingly always good. And people always seem impressed because quail is one of those “fancy” food items you don’t usually think about doing at home. But it’s fun. What’s not to like about eating the miniature bird? The meat is tender and moist, and full of flavor. The skin too, especially with the tasty marinade below. Recipe from Bones. Quail purchased today from the meat shop at Cafe Rouge on Fourth St in Berkeley. Quail were pre-butterflied (split open) but it’s easy enough to do at...

    Sunday Dinner: Grilled Quail with Sage Butter

    Posted on 2009.11.08 | No Comments
    Tonight: Grilled quail, one of my favorite discoveries of this year. Super easy and seemingly always good. And people always seem impressed because quail is one of those “fancy” food items you don’t usually think about doing at home. But it’s fun. What’s not to like about eating the miniature bird? The meat is tender and moist, and full of flavor. The skin too, especially with the tasty marinade below. Recipe from Bones. Quail purchased today from the meat shop at Cafe Rouge on Fourth St in Berkeley. Quail were pre-butterflied (split open) but it’s easy enough to do at...

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  • 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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  • 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...

    Continue Reading...

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