I learned the phrase mutatis mutandis from friend Heath, who is newly back in the States and therefore much more likely to be available for chatting.
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Vegetable beef barley soup! Like a diner! Except super local. Ground beef from Kitsap cows; Laughing Crow onions; homegrown/LC garlic; homegrown carrots; Leapfrog Farm celery; pint of Tonnemaker (Eastern Washington) tomatoes; Leapfrog Farm green beans; Persephone bay leaves; homemade homegrown chicken stock; Bob’s Red Mill pearl barley (not organic, but employee-owned, and awesome!). Roast beef sandwiches! Made from the prime rib roast from Tuesday, sliced on our new meat slicer which is somewhat inexplicably available at Zappos, and which is cheap but awesome. With Tillamook cheddar cheese and some random storebought horseradish, on Macrina herb rolls. (I didn’t check the ingredients until I got home, but the herbs contained are “parsley, sage, thyme, and rosemary.”) Also a salad from storebought organic lettuce, with the dressing from the other day (same day as the roast, apparently). We were a little stir-crazy after having been snowed in, more or less, all week. I worked from home all week because it wasn’t convenient and/or safe to get to Seattle. (My bus didn’t run for most of the week due to snow and ice.) Anyway, we were feeling like shut-ins so we went out to the Pub. I had an open-face steak sandwich with horseradish and sautéed mushrooms. Leftover cassoulet, reheated on top of the wood stove, because, hey, free heat! Why not? Served with a quick polenta from How to Cook Everything, with some homegrown homemade parsleyed chèvre stirred in, as well as some storebought organic butter with homegrown rosemary. A prime rib roast from our 2010 cow, which I found in the bottom of the freezer while spelunking for duck the other day, cooked according to this guy’s method. OH MY GOD so good. I owe this guy five bucks or something. So so so good. Please go make this. It was amazing. I made oven fries with a single large Laughing Crow Snowflake potato and half of a Suyematsu Farm Delicata squash, tossed with the last of the fat from the other day’s roasted duck, some homegrown garlic, a pinch of homegrown cayenne pepper, and salt & pepper as usual. We also had a plain salad of storebought head lettuce, a Maltby Corner radish, and homemade vinaigrette with red wine and sherry vinegars and organic California olive oil. The duck recipe from the other day had called for a 4-ish-lb duck, but I had a nearly-8-lb duck, so I hemmed and hawed about whether to cut it in half and save the other half for something else, or to cook the whole thing and then have cooked duck to go in other recipes. Eventually I decided I was afraid if I cooked only half, I’d overcook the duck while waiting for the veggies to be done, so I did a whole bird even though it was huge. Fortunately I remembered cassoulet, which is made with pre-cooked duck legs (in at least one tradition). Ours tonight is made with the roasted homegrown duck legs; a mirepoix of homegrown carrot, Red Dog shallot, and Leapfrog Farm celery (from the freezer); some LC/hg garlic tile; a handful of homegrown dried tomatoes plus half a pint jar of home-canned Paulson Farms San Marzano tomatoes; half a pound of homemade sweet Italian sausage; and two years’ worth of homegrown Scarlet Emperor runner beans.
We’re eating all the runner beans because we realized we underutilize the garden space every year, so we can dedicate like two full (long) rows to beans, so we’re going to order all new seed and do that, aiming for a real crop of dried beans for once. I took the other breast from the duck I cooked the other day, diced it, and tossed it in the pan with the rest of the root veggies. Duck hash! We made sausage all day. Then we went to sushi for dinner with G’s folks. I had udon, which is completely unrelated to sausage. Sausage ingredient lists, converted for the amount of meat we had: Sweet Italian Sausage, written for 4 pounds of meat and 1 pound of fat, but converted for just 4 pounds of meat with no fat added:
Breakfast sausage, converted for 2.5 pounds of meat
Chorizo, converted for 4 pounds of meat (it called for 5)
In all of these recipes, you just scatter all the seasonings except the liquids over your meat which is cut in 1″ cubes. Grind it up in the meat grinder.
Add the liquid to the ground meat, and stir until it is sticky and of a uniform consistency. Fry up a tiny bit and taste it so you can adjust seasonings if needed. Normally you would stuff it into casings at this point, but we did not stuff it, just froze it in half-pound increments. |
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