Dinner tonight: I find cooking large amounts of basics and tossing them in the freezer has helped my diet IMMENSELY. (Down to my weight of 5 years ago and slowly, steadily continuing to lose.) Jasmine and wild rice is already done, same for Mirepoix and steamed cabbage with a little garlic and a drizzle of toasted sesame oil. So, what would go well with that? Went out to do chores and think. Came back with Duck fresh from the yard and killed more or less Halal - prayers of thanks, quick, calm, out of sight of the other animals - respectfully. Following Jeremy-Darlena Loucks lead - I get the breasts, dogs get the leg meat and pig gets the rest - with more thanks. Duck breasts are not quite simmering on the woodstove in: two pinches of Chinese 5 spice powder, 1t Marmite, 2 T teriyaki sauce, 1/4 cup mango/orange juice and water to cover. Using an iron trivet regulates the temperature. Keeping it low means I can slowly bring the meat up to cooking temperature which keeps it tender. Also means it doesnt need a lot of eyeball time - good since its in the basement. After the meat is tender, Ill remove it from the pan and cool while I simmer down the sauce. Sliver duck and toss back in. I might try to make a plum sauce (add a little of the sauce to a blender, add prunes and purée) and think of Peking duck while I eat dinner. For that Id probably need scallions. Since Im doing the duck, I just as well do some of the pork chops Dan just got. I think Ill do these more Thai style with roasted carrots, onions and steamed broccoli on the side. Chops in the pot with pinch of red pepper, 1t marmite, 2 Tablespoons teriyaki, cover with orange juice. Again - cook low and slow. Pull out the chops, add 1t to 1T sesame oil, a few tablespoons of peanut butter (at least), then 2 T of orange marmalade or Asian lemon preserves, 1 - 2 T of Modena Balsamic vinegar - if I get extra crazy maybe Ill add chopped mandarin oranges to the mix. Sliver up the pork chops, throw them in the pan (sauce should be thick and creamy). Sometime I garnish the veggies with chopped peanuts or sunflower seeds. This is great done with chicken and poured hot over a cold salad. Ive fixed the above as part of a catering buffet, kept the sauces vegan and added spiced cooked tofu to the selection. Please forgive the vagueness of the recipes, they kinda bubble out of my mind as I stand there. Once I had to fix something to take to a party last minute... nothing in the house and it must vegan. Ended up with: Prunes, plums, a peach, a little red pepper and fresh black ground pepper, flaxseed meal, Chinese 5 spice - all puréed then added just a touch of chopped scallions and a can of small diced water chestnuts. Cut up carrots, apples and pita and roasted them all in the oven. Arrange tastefully on the platter with the dip in the middle - LEAP into the car. I was nervous as I watched many - MANY people I had never met look over the platter. Tentatively pick up a piece of pita and barely taste the dip. Now THERES a look you dont see every day. (Somewhere between WTF and hey... thats not bad... I think?) It was gone by the end of the evening. Its been awhile since Ive had the energy to cook like this. I miss it.
Posted on: Sun, 10 Nov 2013 19:11:53 +0000
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