sunday dinner Archive

  • 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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