I will tell you what a redneck does......deals with a day after some drinks......
Back to the house last night after a great staff party at for Mica Heli Guides. Now it is time to make some bread, breakfast, thaw some locally bought meat for dinner and continue working on the house. I can only hope that a horse ride is in my future today if the sun comes out!!! I will post pictures later of some food today and let's share the food people!!! What are you making? Do you have any questions about anything you are about to cook?
Have a magically delicious day!
Subscribe to:
Post Comments (Atom)
OK so I made a butternut squash/tomato soup last night But over-spiced it. The recipe calls for garlic ginger salt and pepper. I added too much of everything plus cayenne and dill.
ReplyDeleteHow would you spice a squash tomato soup? The flavors of the food you cook are always so subtle and perfectly complex.
Mmmm...your elk and root veggie stew looks fabulous. What else is in it besides the obvious (elk and root veg)?
ReplyDeleteI've got a spice question for you too. I'm looking to make some pulled pork and I'm wondering what spices you'd suggest. I've searched online and everything seems to suggest liquid smoke which is something I simply don't have in the pantry.
Beautiful Ladies!!! The best way to spice something is slowly and as you are cooking from begining to end. One mistake I used to make was to much salt and when you keep adding salt and it feels like you are missing something, add an acid like vinegar, wine, lemon juice, orange juice (which goes great in a butternut squash/tomato soup) that will lift the flavour. If you have time with your soup let it cool and then bring it back up to temperature it always tastes better (i think) being reheated. Pal, your apices are great just try adding a little at a time and think about the balance of the spicy, sweet, savoury, salty goodness.
ReplyDeleteMarlo, the smoke flavour is a common ingredient for pulled pork. Try the spice of Chipolte as that spice has a smokey flavour to it.....not too much as it will be hot....or however you like it. I would add fresh garlic, chipolte, whole cumin, corriander, tomato paste will help it be saucier rather than a liquid at the end. Add you favorite spices and maybe some maple syrup.....think fo the maple bacon with a chipolte spice and salty goodness!!!!
Bye for now gorgeous gals!!!
Nicole, I have a few dishes that I cycle through fairly regularly. Do you do the same and if so, what are the dishes you seem to make most often?
ReplyDeleteThe one that I have almost everyday.....Spinach greens on the bottom of the plate. Saute onions, mushrooms, garlic....last night some Legendary Bison Sausage......and any other veggies I might have in the fridge, kale, parsnip, beet, carrot (i like those shredded). Then I add the hot veg to the spinach and add diced avacado and tomato, sprinkle goat feta, pumpkin and sunflower seeds and add "glory dressing". My favorite hands down, I will add a meat protein on top if feeling the carnivore......last night was a snow crab cake with jalapeno jelly on top.....I will eat this or a variation of it almost everyday of my life and never get bored or sick of it......EVER......I LOVE SALAD!
ReplyDeleteIt also depends on the day, where I am, the weather. Right now it is all about quick meals as we are doing renos on the house and until they get going I am busy doing prep and getting my garden ready. For the next week who ever shows up to help gets free food, drinks and some open fire cookouts!!! (HELP)
I don't really cycle through things, I more get stuck on something and try it many different ways to get efficient at it then move on. Except for salad cause that I have been having for about three years and it still isn't old!