Cookaholics Bulletin Board

Chinese takeout. I can't keep up with you guys.
fitzie

We had the food safety-challenged brisket tonight. I used a recipe from All About Braising that had rhubarb in it. Don't think I'll make the sauce again but brisket makes dandy pot roast. We'll definitely do that again. Served with buttered egg noodles and haricots vert. Last of the Nestle Crunch hearts from Valentine's Day for dessert

I had dinner at my favorite restaurant...

Amy

my mom came up and cooked.

Tossed green salad with chicken breasts and croutons browned in butter with a great vintage glass of skim milk. APPARENTLY, a bottle or two each night of vino with lovely crackers, some aged gouda, followed by the usual interruption (the main course(s)), and then melted Bernard Callebaut chocolates with strawberries isn't entirely burned up each day by sitting at this computer . . . WHODA THUNK IT? And why do they make belts that shrink?????

This despite working out for an hour each day - WHERE'S THE JUSTICE?

Chez Fouch.....drumroll.....barilla's finest, smothered with a fine leftover ragu.




Hey,
You never told us!!

We did Chinese take out, also.

I have been sick with a really mean cold, and have been helping my BFF move into a new apartment. Last week, I made Carolina pulled pork, (not CI's recipe; this one was an 8 lb. pork shoulder rubbed with seasoning overnight, and then slow cooked in vinegar and water - no tomato sauce) cole slaw, and beans, and she didn't want all of it, so we ate that for a couple of days.

Paul,

From Cook's Illustrated Jan 2009:

Caper Mustard Sauce Makes about 1/2 cup

Ingredients
2 tablespoons capers , rinsed
2 tablespoons warm water
1 tablespoon Dijon mustard
1 small shallot , minced (about 1 1/2 tablespoons)
6 tablespoons (3/4 stick) unsalted butter
Ground black pepper

Instructions
1. Place capers, water, mustard, and shallot in jar of blender. Heat butter in small heavy-bottomed saucepan over medium heat; cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. With blender running, slowly pour butter through opening in lid; process until ingredients are emulsified and sauce is smooth. Return sauce to saucepan and season with pepper to taste. Cover to keep warm.

The hardest part is blending. I used to have a mini-mixer that emulsified. That was replaced by a Cuisinart Mini which just died. My Evinrude Boat Motor blender has a broken blade that cannot be replaced. My blender does not accept a small Mason jar. What is a boy to do?

Oh, I will definitely try that. Some of my favorite flavours. I expect I'll brown the butter that the scallops cooked in (ala meunière). I note that my stick blender seems perfectly capable of handling "dump and emulsify", without the stream ... I wonder if that would work. My stand blender will likely not shine with such a small quantity of stuff.