A fine recipe coming…I swear.
A happy and blessed Easter to all of you! More real recipe laden food posts coming soon – I promise. (Cheeseburger Soup, anyone?)
Did anyone see the movie Cast Away with Tom Hanks? Yeah, me either. In it, he tries to re-create his old life with no tools but the stuff from a Fed-Ex plane (I mean, who doesn’t use UPS?), but can’t pull it together As I look back upon my old blog friends, it feels like I was living this movie. I gaze upon all of the “old regulars”, I see they stopped posting about the same time I did. Was it because I stopped posting? IN MY DREAMS!!!! No, blogging – for the most part – is a short-term exercise. I miss them all. Ruth, my other Canadian girl I thought would keep doing it forever, but, alas….no. The Queen of all Blogging is still my first love, Sara. Love and Kisses to you, Sara!
So, I made the Peposo Notturno via Bill Buford. I have a feeling the beef shanks he gets are much larger than the ones I get here at my local Market Basket. He said he uses two shanks along with four Tablespoons of black pepper, a Tablespoon of salt, a head of garlic and a bottle of wine. That’s it. No browning, stock, veggies, pancetta, etc. OK, I did all of that, including removing the bone, marrow and a lot of the connective tissue. As I put it in the oven, I was thinking, “That looks like a lot of ‘stuff’ for so little meat’. Oh, well – bring it up to a simmer on the stove and into an oven at 200 degrees for 12 hours.
It was too much stuff. The next time I make this, I will be sure to have at least 2 1/2 to 3 pounds of meat, not just two shanks, trimmed. The pepper and wine were overpowering, but you could tell they would be wonderful with a bit more (OK, twice as much) beef to slow cook for 12 hours. Oh, I will do this again….look for the post!
When I rashly decided to start up this blog again, I figured out why it’s actually good for an amateur cook to have one of these things once so aptly explained as, “Never have so many with so little to say said so much to so few” – It keeps us cooking. I haven’t thought about, tried or looked for new dishes in the past year more than I have in the past week or so.
Bill Buford talks about this and gives his recipe in his fantastic book, Heat. He’s fairly specific, not perfect with the recipe, but close enough to make it at home. I did the requisite Google search for the recipe and what others have done. NEVER EVER did I find someone who followed the recipe from the book – not even the German page I had to translate. Look for a post soon where I do the AUTHENTIC Tuscan-Buford recipe.
UPDATE: 8:20 PM Friday night. It’s in the oven.
Oh, so many years ago when I was an micro-popular blogger, my best friends introduced me to blogger who had left us prematurely. Her name was Sherry. Seeming fairly wonderful, there was a “Cook a Sherry Special” I missed because of familial obligations. I gave my marker and a few days later, made good on that marker – with a kids alphabet soup! Enjoy a blast from my past – I did and I will, too.
Breakfast. I love breakfast. We all love breakfast, we just don’t all love to make breakfast. During the week, we don’t want to get up early enough to make a good breakfast. So, what do we do? Well, we either skip it or, maybe even worse, we stop at the local fast-food joint and by a sausage, egg and cheese McMuffin ( a personal favorite of mine!).
Well, no more! I already have the alarm set for 5:30 AM, so I’m going to start getting up then, take the shower and make a decent breakfast. Right now, I keep hitting the snooze button (8 minutes each time) and cuddle with my warm, soft and just comfortable wife Molly. Sometimes, I’m so tired, I fall asleep each time hit the snooze and get a short, different dream before the next alarm (kind of like a CliffsNotes version of each dream). But, I digress.
So, I will (try) to get up each day and make a decent breakfast. Maybe, if I do, I can inspire the rest of my family to also wake up a bit early and have a good breakfast. I now have a source of good eggs, I make a fine pancake, I have bacon from Karl’s and who wouldn’t love some biscuits? No, I’m not going to make them all at once, but with plenty of time, there’s no reason I can’t make at least one of them.