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Boneless, Skinless Chicken Breast
Generally, I avoid cooking it like the plague. No matter what I do, it's just not that good. It is, however, good for me, and I probably ought to cook with it more than chicken thighs or even skin on, bone-in breast.
Does anyone have any suggestions for how to improve this sub-par cut? Perhaps a strong, acidic marinade or a high (or low) heat? Any feedback would be appreciated!
It's just not good how?
Pan seared over medium-low heat 3 minutes each side then finish covered, in a pre-heated 350° for 5 – 6 minutes works for me (check temp with an instant read).
Put the breast on a warm plate, use the fond with an ounce of wine, water or stock for a quick pan sauce.
Although Chicken Marbella is generally made with skin-on, bone-in parts, it is also very good with bnls sknls bsts. The recipe is all over the internet.
My speedy variation on a recipe for baked stuffed breasts: slice a bnls sknls bst into thin strips. Slice a strip of bacon crosswise into slices 1/2" or less and sautee till nearly done, then add the chicken and sautee, stirring often, till chicken is done. Stir in 2 Tbsp of flavored cream cheese (chive/onion or garden vegetable) and cook for another minute. This forms a delicious sauce. Serve over potato, rice, or noodles.
The meat isn't sub-prime, it just needs to be treated for the cut it is - lean and sometimes lacking in flavor of a mass produced chicken. It needs a sauce or a stuffing.
Brine for 20-30 minutes
Pan fry:
- Butterfly if fat, dust with flour and pan fry for 2-3 minutes on each side (test using a thermometer - don't overcook).
- Pan sauces: honey balsamic or a fast piccata (lemon, caper)
- Butterfly and pound gently until1/4 in
- Choose fillings (eg sundried tomatoes & goat cheese)
- Brown and then bake at 350 for 10-15 minutes
Other options:
- Stirfry
- Breaded and baked as in Parm
Let me know if you want specifics and happy eating.
re: alwayscooking
I like the pound thin, stuff and bake method. I use tomatoes, cheese, basil, ham, mushrooms - whatever grabs me when I'm shopping.
MMRuth has turned a bunch of us on to this recipe--a great treatment for SB chicken breasts.
with such a lean cut, you're best off avoiding very high heat. part of what makes the dark meat more flavorful is it is slightly higher in fat. adding cheese or frying a skinless breast is kinda defeating the purpose.
garnishing it with strong flavors like salsa, pesto, tapenade or roasted garlic and lemon will help. i often use yogurt as a marinade, or will mix sauteed dried spices into the yogurt and coat the chicken in that to cook it.
re: hotoynoodle
Jfood would disagree with the high heat comment. The high heat will bring the meat past 160 quick enough to avoid drying out the meat.
re: jfood
Agreed. I do BSCB in a cast iron pan, coated in olive oil with salt and pepper. On medium high heat sear till nicely brown on one side and flip. Sear on the other side, cover and lower heat. The catch is to cook it till it is just done. BSCB will be nicely seared with good crust on both sides. Sliced, the chicken will be moist and flavorful on it's own. From there you can use it in many applications.
I'm not a fan either, but alas, we cook with them a lot because they're easy and healthy. A couple of ways I like:
I marinate them in yogurt with Moroccan spices (cumin, coriander, pinch of cinnamon, evoo, lemon juice, salt), grill (can't tell you the details on that - my husband's the grillmaster, and they're always perfect) - serve with couscous, top with a bit of the yogurt/lemon/salt mix, and a cilantro/shallot/evoo salad on top. There is a recipe on Epicurious that is similar, but I think it has a mint salad.
I also make a chicken cashew curry like the one on Epicurious, but instead of chicken parts, I use chunks of cut-up BS chix breasts and only cook about 25 min. Serve over jasmine rice. We love that one.
I think when pan-sautéing boneless skinless breasts, dredging in flour does help keep from toughening them.
This recipe is very tasty as a sort of short-cut tagine (though honestly, it's better with thighs). The only caveat is the sauce is so much better the next day, I make it the night before, then the day I'm going to eat it, I brown the chicken and let it finish cooking in the sauce.
1) Cut slices of bacon in half and lay them over the top of the b sk ch brst to protect it from heat that will dry it out. Bake. If you want you can dump some barbecue sauce on top of the bacon toward the end. 2) OR, sprinkle very very generously with soy sauce and garlic powder then add a can of crushed pineapple. Bake. 3) With either of these, put a whole sweet potato (stuck with fork to avoid explosion) on foil in same oven, very easy dinner. Bust the sweet potatoes open and apply butter and brown sugar.
An overnight soak in seasoned buttermilk seems to work for me. I then grill or grill-pan it to use for salads.
re: C. Hamster
Why do you say to avoid the acidic marinades? My favorite way to prepare boneless breasts is in a lime marinade that I made up to emulate El Pollo Loco. I use olive oil, a good portion of lime juice, cayenne, cumin, garlic, and pepper. Only marinade about 1/2 hour and then grill. The chicken comes out very good.
re: C. Hamster
Thank you all for your very helpful replies!
Chicken Saltimbocca is great and easy- various recipes for it online. Chicken milanese as well. I will often marinate a boneless breast in garlic, parsley, mustard, fresh lemon juice, salt pepper and olive oil. Then I grill it, slice thin and put on a spinach and argula salad for lunch to bring to work. not too exciting but it adds some protein to the salad and is relatively healthy.
On the menu tonight. Slice or pound thin. Dust with flour and saute until just done. Deglaze pan with a bit of chicken broth, lemon juice. Add rough cut capers and finely cut parsley. Serve with noodles.
I see what you mean...they can be great but they need to be cooked to perfection or thy very often turn out dry or undercooked. I always marinate them, depending on what kind of dish I'm going for. If it's Indian, I use a mix of natural or Greek yogurt, garam masala, cumin, turmeric nd lemon juice.
Or I mix Worcestershire sauce, red or white wine vinegar, paprika, garlic and mixd herbs. I bash them hard until they're flat, stuff them (with either light cream cheese, sundried or cherry tomatoes, basil, sage, mozzarella..the choice is endless), roll them tight and wrap them in Parma Ham. I then sear them in a pan with hot olive oil for 1-2 minutes and bake in the oven for 15-2o minutes. They are deliciously moist and a great, easy and healthy dish.


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So far, the 2014 show season has been very successful. Dear Heart earned a very strong score in his first FEI 5 year old test at MVHC and only needs one more score for Devon. He is also doing very well at first level, with scores through 70% and very kind comments from the judges. Snow Day was outstanding in her first two dressage shows, bringing home scores through 70% at training level and proving she really likes her job.
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Scott Speed dropped by Red Bull
3 December 2010 – It has been confirmed that Scott Speed is no longer part of Red Bull's driver programme, meaning the former Formula 1 driver is at present out of a race seat for the 2011 season.
This year, the Californian has been competing in the NASCAR Sprint Cup Series although the 27-year-old's immediate future now looks uncertain, with him having described a letter of contract termination as 'not a huge surprise' via his personal Twitter feed.
Speed made his F1 debut for Toro Rosso at the season-opening Bahrain Grand Prix of 2006, competing in 28 races up to the end of 2007 but failing to score a point, as his eighth place at the 2006 Australian Grand Prix was stripped for passing under yellow flags.


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Frankfurt Preview: Hyundai officially teases the new Tucson *UPDATED
by Sam Abuelsamid (RSS feed) on Aug 18th, 2009 at 8:27AM
We've been seeing spy shots of the next generation Hyundai Tucson for several weeks, but we now have the first official teaser from the Korean automaker. The new Tucson and a refreshed Santa Fe will both debut at the Frankfurt Motor Show next month, and according to Hyundai spokesman Dan Bedore, the shot above was released from the home office in South Korea. Unfortunately, the badging shows two elements we won't be getting in North America: Hyundai has no current plans to offer a diesel in the Stateside Tucson, but on the upside, the automaker won't be spreading its alphanumeric... Read More


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Your World Champion Dallas Mavericks were supposed to take on the Indiana Pacers tonight at the American Airlines Center, the sixth of eight preseason games leading to November 1's regular-season opener against Chicago at the AAC. But with each passing day, it's looking more and more like the loc ... More >>
Whether you've reached the end of your rope or merely the end of your week, welcome to Whitt's End: *Derek Holland looked unusually sharp from the first pitch last night. Seattle's woeful offensively. I had a feeling, so I Tweetcalled for a no-hitter in the bottom of the 1st. Holland took ... More >>
Beats me. Monday I watched both Williams sisters lose at Wimbledon, a week after Andy Roddick bowed out. It leaves as the only American quarterfinalist gentlemen's 10th seed Mardy Fish, a 29-year-old doubles specialist who will hardly threatening Rafael Nadal's throne. We heard a b ... More >>
Derrick Williams -- The best player availableArizona forward Derrick Williams is a beast. He has 3-point shooting range, can score in the paint with either hand and has an NBA body that can bang and rebound on the low blocks. And that's it. The rest of the 2011 NBA Draft class: Weak t ... More >>
10. I'll have my position-by-position breakdown complete with, yes, the highly (smirk) coveted prediction tomorrow, but let's get this party started pronto. Back in 1994 I covered the Mavericks for the Fort Worth Star-Telegram and a team that featured point guards Jason Ki ... More >>
His critics wouldn't call him soft, but his teammates would still lead the Mavs to another early exit.
Whether you've reached the end of your rope or merely the end of your week, welcome to Whitt's End: *So Nuggets coach George Karl wants some of the Mavs, huh? "If we had to pick and choose, we would probably say 55 percent Dallas and 45 percent Oklahoma City," he says of his preferred ... More >>
This is the price we pay for David Stern's mission to make the NBA a global game. Because, after further review, yes, a million Chinese can be wrong. When the NBA announces its 2011 All-Star Game starters during tonight's double-header on TNT, the Western Conference's center will be ... Yao ... More >>
Mattie StaffordAlonzo Mourning lines up a shot. For a whole slideshow from this event, click here.Zo & Magic's 8-Ball ChallengeCentennial Building in Fair ParkThe red carpet walks kicked off at 7.30 p.m., with Mourning's appearance leading the way. Early attendees were held in a "reception ar ... More >>


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From Wikipedia, the free encyclopedia - View original article
|Pat Stryker
|1956/1957 (age 56–57)[1]
|Net worth
|US $ 1.5 billion (est.) (2010)[1]
|Pat Stryker
|1956/1957 (age 56–57)[1]
|Net worth
|US $ 1.5 billion (est.) (2010)[1]
Patricia A. Stryker[2] (born 1956) is the granddaughter of Homer Stryker, surgeon and founder of Stryker Corporation, a medical technology company.
The low-profile heiress has been more active in civic life in recent years, with an interest in liberal causes. She donated $3 million to defeat a 2002 ballot initiative regarding bilingual education in Colorado. In 2004, she gave $20 million to Colorado State University, mostly to benefit its football team.
Stryker bought Sonoma's Sommer Vineyards in 1999, which she rebuilt, replanted, and rechristened as Stryker Sonoma.[3] It covers 32 acres (129,000 m²) in Alexander Valley, California, producer of classic vinifera varieties Bordeaux and Zinfandel.
In 2006, Stryker gave $500,000 to the Coalition for Progress, a political action committee that donated heavily to support Democratic party candidates in Michigan elections.[4]
In 2008, Stryker gave $87,500 to the Presidential Inaugural Committee for President-Elect Barack Obama.[5]
Stryker donated $3 million to defeat a 2002 ballot initiative regarding bilingual education in Colorado.
Following fraud allegations in November 2007 involving Stryker Corp. overbilling for Medicare in South Dakota, Republicans called on Democratic organizations to return donations they had received from Stryker and her brother, Jon Stryker.[6]
Stryker, Jared Polis, Tim Gill, and Rutt Bridges are known in Colorado political circles as "The Four Horsemen" (aka "Gang of Four" or "The Four Millionaires").[7][8] Significant political contributions from the four to favored Democratic candidates has played a role in electing a Democratic majority in Colorado's house and senate.[9][10][11]
According to New York Times reporter Matt Bai, Stryker attended the April 2005 meeting of the Democracy Alliance near Scottsdale, Arizona.


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During the past 12 months, 30 percent of consumers have made purchases based on engagement with social networks, according to custom Facebook application creator ShortStack, which created an infographic to help marketers prepare for the holiday shopping season.
Content Marketing 101
Facebook Gets an F for Back-to-School Shopping
A recent survey from multichannel loyalty and engagement platform PunchTab revealed that 75 percent of moms do NOT intend to use social media for back-to-school shopping this year. And yes, that includes Facebook. Whaaat?
Crowdly 2.0: The Next Step in 'After-Like Marketing' for Brands on Facebook
Advocate marketing platform Crowdly, which refers to itself as the "after-like marketing firm," announced the launch of its Crowdly 2.0 platform, which it said "provides actionable ways for leading brands and their agencies to surface, identify and build relationships with their best fans– driving advocacy, brand loyalty and sales."
Loyalty on Facebook: SocialToaster Joins Izea Exchange
Social engagement and loyalty rewards program provider SocialToaster announced that it joined sponsored social company Izea's Izea Exchange ecosystem in order to better manage and execute its sponsorship campaigns across social networks including Facebook, Twitter, Instagram, Tumblr, YouTube and LinkedIn.
SumAll Adds Facebook-Centric Features Throwback Thursday, Auto-Thanks
Data-analytics provider SumAll added two new features to its platform aimed at helping brands on Facebook increase engagement and loyalty: Throwback Thursday and Auto-Thanks.
Killer Facebook Advertising And Marketing Strategies From Franco Puetz
In our own version of A Look Back on Facebook, we had the opportunity to sit down with Franco Puetz around this time last year. He shared his take on social strategy and how he handles his campaigns. Let's look at how his predictions did, and how strategies have evolved.
The Yogurt Games On Facebook: Influence Vs. Sentiment
The battle spoons have come out. In an interview with the San Francisco Chronicle, Chobani Chief Marketing Officer Peter McGuinness declared, "2014 is the year of the yogurt wars." With Super Bowl Sunday on the horizon, we're about to witness the first of many battles. Greek yogurt titans Oikos, Yoplait, and Chobani are all looking to capitalize with primetime spots during Super Bowl XLVIII, but is reach all they're after? If so, they're making a mistake. In a market that accounted for $7.6 billion in sales in 2013, there's already a high level of general awareness. More than starting the conversation, brands need to work on shaping it, and influence in the Greek yogurt market is the holy grail. For that, brand advocacy is key, and Facebook is an open door.
Cosi, PunchTab Facebook Sweepstakes: There Is Such A Thing As A Free Lunch
Fast casual restaurant chains giving away lunch is far from a new concept, but the giveaways are usually tied to purchases. In the case of a sweepstakes created by Cosi and brand loyalty and engagement platform PunchTab, winners are rewarded for sharing the sweepstakes and other special offers via Facebook, Twitter, Pinterest, and mobile check-ins.
How To (Really) Measure The Value Of A Facebook Fan
Studies analyzing the value of Facebook fans, like this one from Syncapse, have been attracting lot of attention recently.
Blueye Launches Loyalty Hub, Enabling Marketers To Identify, Segment Most Valuable Facebook Fans
Social commerce provider Blueye launched engagement platform Loyalty Hub, aimed at aiding brands in creating, managing, and monetizing multistage loyalty programs.


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Joe Fisher, Voice of the Commodores, talks with head coach Kevin Stallings following Vanderbilt's 57-54 win over Texas A&M in overtime Saturday.
Click here for the original story.
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Phillip you made some great point bro when it comes to guest posting. It was not the issue when it came to the panda attack, it was mainly poor quality content from these content farm sites. "Black Seo Guy "Signing Off" My recent post Syed Balkhi Specks His Mind on Seo and Web Design
@TrafficColeman Hey thanks, yeah I had some of my guest posts removed because people were panicking in the day - very understandable. Sorry I was so late to reply!


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Newport House Rental Photos and Description
6 bedrooms, 4 full baths, 1 half bathroom, sleeps10
Welcome to Terrazzo Sasso, a newly restored Victorian home in historic Newport, RI. Our home is conveniently located within walking distance to downtown shops and restaurants as well as beaches and the famous Cliff Walk. 6 bedrooms, (sleeps 10) 4.5 baths, expansive kitchen, dining room, kids playroom, sunroom, living room, outdoor terrace with brick oven and lots of open yard space for fun and games are some of the amenities you will enjoy. Newport is known for so many spectacular activities in the summer; we hope you can enjoy some of them. Our home as all the conveniences to make your stay as easy as possible including, washer/dryer, cable TV, DVD player and stereo, outdoor grill, microwave, air conditioning, and many more. Please contact us for additional information and inquiries.
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WOW! And congratulations to Prada, who have been valued this week at £8.7 BILLION! Yikes! We already knew that they had made record profits in the year 2010 – and now the company, which is still privately owned, is being sized up to go public, so they can eventually sell shares in the company. Prada is majority owned by Patrizio Bertelli (husband of Mrs Prada) while various other investment companies also each have a stake in the business.
It's been quite a season for Prada, as we watched the following phenomena sweep the monde de la mode; firstly, whle the weather was still chilly, there were the celebs who fell for the furry Prada stoles . . . not only Mary Kate and Marc Jacobs . . .
But ONE certain fashion editor, who seemed to get her hands on one in every colour . . . ADR pics from StreetFSN
The Monkey/baroque collection ended up on the cover of nearly EVERY fashion magazine in the world over the course of the summer . . .
Then we found out that their brothel creepers sold out . . . we wonder how many pairs young Mary Kate Olsen bought?
Then we got excited about the brilliant Minimal Baroque sunglasses – so good that Prada created a book about them!
That's not to mention the neon Miu Miu collection, which has been spotted on celebrities and their feet everywhere!
It's been a season of total Pradarama!
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Fantasy artists and decorative painters alike will love the charming fairies presented in this book. Readers will start off by learning how to draw children, adolescents and adults then will add elements such as wings to create fairies with sweetness and mischief. Demos feature individual fairies and groups, from simple subjects without backgrounds to those with background elements. The demos allow readers to paint exactly as the author has done or can used as a starting point for original artwork. From playing in a sun drenched field of wildflowers to hiding by a shady woodland stream, or dancing amidst snowflakes, readers can capture the essence of fairies with the tips and techniques provided in this book.
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5-Minute Hairstyles
Short on time? Good thing you can achieve these styles in mere minutes.
By Holly Corbett
The wispy braid
If your hair is longer, try braiding it at the nape of your neck in a single strand to the side — rather than in the center — of your head. Secure with an elastic band, and pull a few strands free to keep it from looking too confined.
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Established to provide opportunities to Dedman College undergraduates for hands-on research, Jack and Jane Hamilton founded the Hamilton Undergraduate Research Scholars Program in 2008. Devoted to the legacy of their parents, Diane Buford ('71) and Dan Hamilton ('79) continue the program to this day. The Hamilton Undergraduate Research Scholars Program enables Dedman College's most promising students (in the sciences, social sciences, or humanities) to collaborate with top faculty researchers and contribute to the creation of cutting-edge knowledge in significant and meaningful ways. Faculty/student teams carry out primary research for one semester or up to one year.
Each faculty/student team submits a competitive proposal for the project to the Program Director. The call for proposals goes out in early August of each academic year to all Dedman College faculty. Normally the proposals, which are due at the end of August, are submitted by the faculty member. They are 1-2 pages in length and must identify the student and the student's background and contain a brief description of the project the student will be working on, as well as the time frame (one semester, 2 semesters). Proposals should also include the student's ID number and best contact telephone number. A small number of Hamilton Undergraduate Research Scholar Awards are also made for the summer with a request for applications going out in late April.
Awards are up to $1500/semester ($3000 for the year) with matching funds available from the University Undergraduate Research Program. Hamilton Scholars have successfully delivered papers on their research at professional meetings or submitted their work to professional journals. There are funds available in this program to support these endeavors. Each year there is a reception for Hamilton Scholars and their mentors and some of the scholars present their work in oral or poster format. Hamilton Scholars are also recognized at the University Honors Convocation.
Students who are interested in this program should speak to a faculty member with whom they are interested in working. Faculty members who are interested in this program should identify a student interested in participating. For further information, contact Caroline B. Brettell, Director, Dedman College Interdisciplinary Institute (firstname.lastname@example.com; 214-768-4254).
Summer 2014 Physics Scholars
Nicole Hartman and Mayisha Nakib of the physics department have been accepted to prestigious programs for the summer. Nicole will be doing an REU (Research Experience for Undergraduates) at Columbia University and going to CERN for 10 weeks to work on the Large Hadron Collider. Mayisha has been accepted to Student Undergraduate Laboratory Internship (SULI) at the SLAC National Accelerator Center, working on dark matter experiments. These programs are highly competitive and we are so proud to have our hardworking students represent SMU!


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From the moment of one's arrival, the owner and staff of Albergaria Borges make their guests feel as though they are favored members of their own family. It is the warm, friendly, and sincere service that truly sets this hotel apart. The restaurant at the hotel was so wonderful that we had no interest in searching out other restaurants in... More
Location: Portugal > Northern Portugal > Vila Real District > Chaves
Bar / Lounge Free Breakfast Free High Speed Internet ( WiFi ) Free Parking Children Activities ( Kid / Family Friendly ) Restaurant Room Service Wheelchair access
Ranked #1 of 10 B&Bs / Inns in Chaves
Price Range (Based on Average Rates): $
Hotel Class:3 star — Albergaria Borges 3*
Number of rooms: 24
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23 Sweet Valentine's Day Treats
Valentine's Day is the perfect excuse to head into the kitchen and whip up some chocolatey, red- and pink-hued, cute desserts. Show your Valentine how you feel with heart-shaped cakes, cookies, cupcakes, and more.
Looking for more Valentine's Day recipes? Check out these romantic dinners for Valentine's Day and this sexy steak dinner for Valentine's Day.
Red Velvet Cupcakes
Red velvet is the new classic cupcake. Kids and adults alike will love these scarlet-hued treats.
Recipe: Red Velvet Cupcakes
Anastassios Mentis


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Ender's Game Trailer: More Star Wars for Harrison Ford
Old actors and young actors versus aliens.
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Old actors and young actors versus aliens.
Plus industry news on Roland Emmerich, Wolverine, and Ebenezer Scrooge.
Plus industry news on Steven Soderbergh's Che Guevara biopics, Wolverine, and a great country-and-western musical.


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Hello from Lumiere Art + Co.
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Lumiere Art + Co Metal Stands Now Available for Pre-Order
Our beautiful metal stands were recently featured on the popular 'Daily Life' blog. You can read the article here.
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James Brown Killed Dumb Biopics: Why the Messy Get On...
By Alan Scherstuhl
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By Stephanie Zacharek
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By New Times
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John Sayles has been making movies for quite a while now, but making them less as a director and more as a screenwriter who directs. His interests are impressively wide, his plots are imaginative, his characters often complex, his dialogue pungent and funny. But his films, though never inept, are usually inert, visually lifeless. The conversations move us through the story by themselves, rather than with a pull from the images. Nonetheless, the results of this approach have often been happy. Sayles' early film Return of the Secaucus 7 was the first of the '60s-nostalgia movies, and it remains the best--the funniest, least sentimental and most touching. The Brother From Another Planet was a clever bit of sociological sci-fi done on a shoestring. And I loved Passion Fish, but I loved it because it gave two excellent, playable roles to two superb actresses, not because it was gripping cinema.
But Sayles' new film, The Secret of Roan Inish, which he adapted from Rosalie K. Fry's 1957 book Secret of the Ron Mor Skerry, isn't just a lovely script respectably illustrated, it's a lovely film. Working with one of the great cinematographers, Haskell Wexler--to whom a share of the credit for the film's visual grace undoubtedly is due--Sayles has managed the extremely difficult job of creating an atmosphere of what is usually called "magical realism" that comes across as neither cloying nor ridiculous.
Like the Taviani brothers' Fiorile, Roan Inish is a cycle of tales mixing family history and folklore. They are depicted as they are told, this time to a young Irish girl, Fiona (Jeni Courtney), who has gone to live with her grandparents (Mick Lally and Eileen Colgan) after the death of her mother. The stories concern the disappearance, several years earlier, of Fiona's infant brother into the ocean, and the relationship of Fiona's family to the selkies, sea creatures of Celt legend who shape-shift from seal to human and back. As the stories progress, Fiona begins to suspect that her brother isn't dead, after all, but that he's being cared for by the seals that live on the deserted island of Roan Inish, where Fiona's family lived prior to WW II.
The language of the stories is lyrical yet refreshingly lean on blarney, and very well delivered, especially by Lally as Fiona's grandfather and John Lynch as her otherworldly cousin Tadhg. But talk isn't the main course--most of the film unfolds in darkly seductive yet bracing images, like the eerily sensual sight of the fetching selkie (Susan Lynch) wriggling out of her seal skin, or some miraculous shots near the film's end of the child and the seals on a beach as a storm approaches.
Roan Inish isn't really a great film--the pace is too leisurely, and, unlike Fiorile, there's not much to link the folklore thematically to a modern sensibility--it feels like a pure period piece. But on its own delicate level, it's very nearly perfect.--M. V. Moorhead
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text: Kate DriesProfileFollowUnfollow Kate DriesFiled to: janet yellen senate banking committee fed chairwoman 11/21/13 1:20pm 11/21/13 1:20pm EditDelete InviteInvite manuallyPromoteXDismissXUndismissBlock for JezebelHideShare to KinjaShare to FacebookShare to TwitterGo to permalinkYou thought it was all said and done? Nope! Finally, Janet Yellen has been approved by the Senate Banking Committee as Fed Chairwoman. Next up: the rest of the Senate. 4Reply 4Discuss


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Around Britain with a Paunch
Thursday, 13 November 2014
Waitrose Christmas Cake
The good people of Waitrose sent me a wonderful box last year full of the ingredients needed to make a Christmas cake. Normal life has got the better of me until now and prevented me from finding time to write about it. But now, I find myself next to a belching chap from Chicago with time on my hands.
My father in law got rather excited last Autumn and decide he would turn the otherwise sedate making of a Christmas cake into a competition. He turned to Delia for inspiration as I reached for my little box of magic from Waitrose.
I decided to jazz my Christmas cake up by adding dried figs soaked in Stone's Ginger Wine for an extra kick of spiced booze. It's a little supplement that worked well and gave the cake extra longevity. That said, it did mean that on Christmas day it was still a bit juicy!
So with Christmas only 7 weeks away, it's probably time to get soaking, stirring and baking. Don't be afraid to add a few extra goodies. It's a good way of using up mystery brown spirits and fortified wines.
Thank you to Waitrose. And sorry it's taken a year to write about it. I figured a Christmas cake story between January and September would have been a bit weird.
Needless to say, thank you Waitrose. It's not quite time to say Merry Christmas yet, but it has certainly got me in the mood for some festive baking.
Monday, 3 November 2014
Sherry Addled Spanish Pigs' Cheeks
Pork and sherry is a fine combination. Especially when the sherry is sweet and the pork falls apart like a sous vide ponzi scheme. The sweetness of the pork is exaggerated and at once tempered by the oleaginous lusciousness of the sherry. And even more so as it reduces with onions and a touch of paprika. It would be lazy to say it tastes of Spain. But maybe Spain tastes of it. It becomes syrupy and, whilst sweet, also savoury and deep. A bit like a grandfather telling a long story full of unnecessary details and the occasional sentimental Catherine wheel of warmth.
So when Cowie and I were planning our main course for our pop up we found that pigs cheeks cooked in sherry was at the top of our list. It needed to be something that could be cooked in advance and reheated. Something where the prep was done way in advance and the flavours could mature. Something luxurious and generous, but not flashy.
In order to feed 60 we ordered 200 pigs' cheeks from Kimber's near Wincaton. Their first class farm shop is responsible for us acquiring a chest freezer for our house in London. Whenever we go down to Somerset we always seem to come away with unusual cuts of fabulous meat. We can't recommend them enough and pretty much live off their pork rissoles have a serious soft spot for their goose skirt and Jacob's Ladder.
We decided to slow cook the pigs' cheeks in a mixture of medium dry sherry and Pedro Ximinex sherry along with a large quantity of caremelised onions which had been given a warm bath in sherry as well. Aside from some seasoning and a touch of paprika and garlic all they needed was a good searing and then a long burble in the sherry.
Served on their own, they would be in danger of being a bit too deep, so a gremolata made with lemon zest, lemon juice, olive oil and parsley brings them to life. And some toasted almonds bring out the nutty notes of the pork and savory nature of the sherry. They also add a nice bit of crunch.
The secret is to strain off the sherry liquor once the cheeks are cooked and to reduce it to a sticky sauce, brightened up with sherry vinegar as you see fit. Taste it regularly as you reduce it so you balance the acidity and the sweetness. It really is a killer sauce and if you have too much you can use it as a fabulous sauce with game. We had it with some grouse recently and loved it. Likewise it would grace a bavette or a haunch of venison. Guard it. And admire the way it sets to a wobbly dark brown jelly. It's not looker.
Celeriac mash and some greens is all you need to go with this. Enjoy it. It's our favourite dish.
Ingredients to feed 4
12 pigs cheeks with the membrane removed (Allow 3 cheeks per person. You just want the nugget of meat that butchers sometimes call the pillow)
Flour to dust cheeks
10 onions
4 cloves of chopped garlic (smoked would be extra nice)
1 bottle of medium dry sherry
200ml of Pedro Ximinez sherry
(Prunes, dried figs and dates are all nice optional extras)
Sherry vinegar to taste
1 celeriac
1 teaspoon smoked paprika
200g potatoes
100g toasted almonds
Salt and pepper
Season the flour and dust the cheeks.
Sear the cheeks in a hot pan with a good slug of olive oil. Do this in batches. And if they catch loosen them with some of the medium dry sherry. Add this to the slow cooker.
Then fry the onions slowly until they caramelise. At this point add the garlic and smoked paprika. Add PX sherry towards the end of the frying. Add this to the slow cooker.
Pour over as much sherry as is needed to cover the pigs cheeks. Add 2 bay leaves. Grind in some pepper.
Leave to slow cook for 3 to 4 hours – or until the cheeks are cooked. You want them to retain their shape and not go mushy.
At this stage, make some celeriac and potato mash, steam some courgettes or greens.
Also, make a gremolata. Zest 2 lemons. Finely chop 100g parsley. Squeeze two lemons into a bowl with the first two ingredients. Add salt. Add pepper. Glug in some olive oil. Stir. Taste. You want it to taste as sharp and clean as a Japanese knife. It should have almost metallic cleanliness to it that sets off the dark, unctuousness of the pork and sherry.
When the cheeks are cooked strain off the liquor. Add it to a large saucepan and reduce aggressively. Stir. And taste frequently. Add a good splash of sherry vinegar to add some acidity and life to the sauce. This stops it getting too heavy.
You will need to reduce for some time. The stickier the sauce is the better. When it is nice and syrupy take it off the heat and put it in a jug.
Serve with the mash, and veg with 3 cheeks covered in sherry sauce. Then slurp over a spoonful of vibrant gremolata and scatter over some toasted almonds.
Posted by Paunchos at 16:48 No comments:
Labels: cheeks, pork, slow cooker, spanish
Tuesday, 14 October 2014
Chilled Hedgerow Soup
It's a time of year I associate with Sylvia Plath's poem Blackberrying. A lament about a summer gone. It's one of my favourite poems – albeit lacerated with allusions and symbolism that would have given Freud a nervous breakdown.
BLACKBERRYING – Sylvia Plath
Nobody in the lane, and nothing, nothing but blackberries,
Blackberries on either side, though on the right mainly,
A blackberry alley, going down in hooks, and a sea
Somewhere at the end of it, heaving. Blackberries
Big as the ball of my thumb, and dumb as eyes
Ebon in the hedges, fat
With blue-red juices. These they squander on my fingers.
I had not asked for such a blood sisterhood; they must love me.
They accommodate themselves to my milkbottle, flattening their sides.
Overhead go the choughs in black, cacophonous flocks—
Bits of burnt paper wheeling in a blown sky.
Theirs is the only voice, protesting, protesting.
I do not think the sea will appear at all.
The high, green meadows are glowing, as if lit from within.
I come to one bush of berries so ripe it is a bush of flies,
Hanging their bluegreen bellies and their wing panes in a Chinese screen.
The honey-feast of the berries has stunned them; they believe in heaven.
One more hook, and the berries and bushes end.
The only thing to come now is the sea.
From between two hills a sudden wind funnels at me,
Slapping its phantom laundry in my face.
These hills are too green and sweet to have tasted salt.
I follow the sheep path between them. A last hook brings me
To the hills' northern face, and the face is orange rock
That looks out on nothing, nothing but a great space
Of white and pewter lights, and a din like silversmiths
Beating and beating at an intractable metal.
This is my favourite time of year. The air is clear. The humidity has gone. The warmth of the summer is still floating around. Apples are weighing down branches like Christmas shoppers staggering home with gift. And one of the most hostile bullies in the hedgerow suddenly turns friendly for a few weeks offering inky berries as a peace offering for the bicycle punctures, scratches and bleeding they've caused throughout the rest of the year.
Our first forage of the year was on Tooting Common which turned into 5 jars of beautiful Blackberry jam. I'm slapping it all over my toast and will keep a jar back for an Autumn Mess at some point soon.
Our second forage was a more industrious affair. Me, Sarah and my mother in law collected about 4kg of blackberries and a similar amount of elderberries from the winding lanes of deepest darkest Somerset. We came back home blanketed in midge bites, needled by nettles and tortured by thorns. But it was worth it for the amount of inky treasure we brought home.
We found it curious that the best elders grow near telegraph poles. We came up with various explanations about why this was the case. Was it the electromagnetic field of the wires? Was it the Creosote? Was it the extra moisture that drips down the pole? No. It's because when the hedges are cut the tractors avoid chopping down the telegraph poles and the elder survives. So if you are looking for elder, telegraph poles are your friends.
At our wedding we had a Swedish inspired pre-dessert of chilled fruit soup served in coffee cups. Tom (AKA the Flavoursmith) made it from a range of dark summer fruits including blackberries and blackcurrants. We've been keen to make something similar ourselves, but just using the spoils of our hedgerow plunder.
Without really following a recipe we stripped off the elderberries using the tines of a fork, rinsed all the fruit and then added it to a massive cauldron with one litre of water and about a dozen large apples that had fallen off the tree to give it some body. We let it simmer away for a few hours on a low heat until all the berries had given up their juice.
It looked like an experimental Ribena laboratory. And smelled amazingly of autumn. Although elder berries don't taste that strong, they did give the flavor and extra layer of complexity and an extraordinary colour of pure purple.
We then strained the soup through a large sieve to remove the large pips. And then passed it all through jelly bags which took ages! But it was worth it for the purity of the liquor and the absence of pesky pips.
We then returned the liquid to the cleaned out cauldron and added enough sugar to take the sour edge off and then cooled. It's a labour of love. But it's worth it.
Chill and serve in espresso cups. Allow about 100-150ml per person. And if you have any left over it is great as a cordial with fizzy water. Or better still as the base to an ice cream. We've got an enormous vat of it in the freezer which we keep dipping into for midnight snacks.
Friday, 22 August 2014
Sourdough Virginity
I've been boring the noble people of Instagram for the last two months with highly sexed up pictures of bread that I've reared from hand, fresh out of the oven. The early ones were erratic and rustic, with the occasional scorched bottom and dense crumb. Some have been a funny green colour from courgette juice. And others an alarming shade of maroon from beetroot juice. Slowly but surely these sourdough loaves have improved. The crumb lighter. The crust crisper and chewier. And the most recent loaves have even got smart concentric circles on them from the bannetone which I've been misusing for the last month! But they have all been delicious. And even the burnt ones have been tastier than anything you'd normally buy from a shop.
It's safe to say that I've become hooked on baking sourdough bread. It might well be sign of a quarter life crisis. But actually it's been a very therapeutic experience. Most things in modern life involve instant gratification – photos get instantaneous likes and comments on Instagram; emails get responded to promptly; Snapchat messages only last seconds. Whereas making bread from scratch with a sourdough starter is soulful and takes pretty much a whole day of respect and careful attention. Haste, rush, speed and hurry simply aren't possible when making bread. Baking is a miraculous balm to modern life's sting.
It all started with a terrible loaf of bread that I made during a short trip to Whitstable made with fast action yeast and not very much skill. It bubbled away and ossified into a loaf with the texture and density of depleted uranium that had been compressed by the weight of an ice age. An airy, light, bouncy loaf it was not.
Irked and inspired in equal measure I decided to try to make my own starter. It seems like a rite of passage for anyone who is a bit of a food nerd. Dan Lepard has been my wingman ever since. Along with a sprinkling of advice from a Guardian article that suggested using rhubarb as part of the initial mix.
All we did was to mix 100g rye flour with 100g water and about 50g of finely sliced rhubarb from the garden. And then we undertook the very arduous task of leaving it for 5 days in a loosely covered jar. I think we may have stirred it on day 4 when it got a bit moldy. But that was it.
Then on day 6 we simply poured half of the acidic smelling gloop away and added 100g rye flour and 100g of water and left it for 6 hours whilst it doubled in size. And then we made our first loaf very simple loaf using Dan Lepard's method. The quantities below are for the first small loaf we made, using half measures from Dan Lepard's Barley and Rye Loaf in the Handmade Loaf, which has become my baking bible. These ratios seem to work for all manner of loaves.
Mix together 125g starter, 250g flour, 150g water and a teaspoon of salt. Leave to autolyse for 10 minutes. Then knead for 20 seconds using sunflower oil to stop it sticking to your hands and work surfaces. Then leave it. Half an hour later knead it again. And then leave it for an hour. Then knead it again and leave it to prove on a baking tray with some oiled clingfirm on top.
Once it has doubled in size sprinkle with flour, shape it, slash the top with a bread knife and bake in a preheated oven with a roasting pan of water in the bottom to generate steam at 200 degrees C for 40 minutes. When golden and with a crisp bottom remove nad allow to cool on a wire wrack. Give into temptation and slice. Smear on butter and marvel at your first loaf. I swear nothing has ever, or will ever taste as good as your first mouthful of your own sourdough loaf.
Once it has doubled in size sprinkle with flour, shape it, slash the top with a bread knife and bake in a preheated oven with a roasting pan of water in the bottom to generate steam at 200 degrees C for 40 minutes. When golden and with a crisp bottom remove nad allow to cool on a wire wrack. Give into temptation and slice. Smear on butter and marvel at your first loaf. I swear nothing has ever, or will ever taste as good as your first mouthful of your own sourdough loaf.
Since that virgin loaf I've advanced the technique. Now the loaf is proved in a banettone (wicker basket), which is my new favourite word. However, only last week did I realise that the muslin cloth it comes with is designed to act as a hat not a lining! Whoops. The bread as a result now has lovely concentric circles of crusty semolina flour as decoration, rather than looking like it's slept on a rather course pillow.
We've also got the hang of preheating the oven enough and even found a slab of marble in the garden that is the perfect size for the oven. It now acts as our baking stone. I'm convinced the people who used to live in our house must have had it cut to size because it fits like Cinderella's shoe. The marble slab takes longer to heat up, but it is giving the loaves more bounce and a better rise, but without burning the bottom.
We've also got more confident at playing around with ingredients. We've discovered via some vegetable experimentation that you can substitute the water in a bread recipe for vegetable juice. So we've been juicing our glut of beetroot, chard and courgettes as the means of hydration for the bread. You can also add some of the pulp to the dough, balanced out with a bit more flour to get the right moisture ratios. The results of this have been great.
The bread takes on a great colour and flavor in the case of beetroot and really helps to keep the otherwise quite dense rye loaves very moist and lively. I always like anise flavours with beetroot, so caraway and fennel seeds are a perfect match. It's great with salted butter on it's own. Amazing with marmite. And is a revelation with smoked mackerel pate.
The courgette juice and pulp loaves blend in nicely and just give a hint of background sweetness and a very pleasant moistness to the crumb. Mixed through with pumpkin seeds it makes for a fantastic loaf. The colour is less vivid than the beetroot, but it still makes for a fine looking loaf that's got plenty of character. Subtle.
I've also started adding in the salt during the second knead. It seems to be working well. But, it has meant that I've made a couple of saltless loaves which have been irritating, but still tasty.
This baking journey has only been going for 2 months. But I'm hooked. And really hope I'm still doing it with the same starter in 2 decades time. I'm determined to make a super light white loaf with enormous holes and to master the dark arts of German pumpernickel with it's treacle like demeanour. And I'm also keen to perfect some gluten free loaves for my new colleagues at work. If you've got any sourdough suggestions to try out, please let me know.
Posted by Paunchos at 16:30 2 comments:
Labels: #balhambaking, Sourdough
Wednesday, 13 November 2013
The Night Riviera to Cornwall
As the Night Riviera pulled out of Paddington our weekend began with a hiss of kissing steel and a clunk of clacking couplings. Our berths were like Japanese boutique hotel rooms – except on a train. They would have been futuristic once – but there's something even more charming about the way they hark back to another era of long distance train travel. To a life more civilised.
Our suite had two bunks, a sink, a dinky ladder, air conditioning and wonderfully static sheets that flickered and glowed when you shuffled around in the dark like the Northern Lights. After some free tea and shortbread in the dining cart we turned in for the night and awoke to a bacon sandwich and a cup of tea at Truro at 6.45am.
We had left the gloom and bustle of London behind us and alighted at piratey Penzance, squinting, as we were stunned by the azure brilliance of the iridescent Atlantic. Our 4 mile cycle to Mousehole, through the fishing port of Newlyn followed the coast and filled our lungs with sushi fresh air and our ears with the rhythmic cacophony of seagulls and trawlers. We felt a million miles from Paddington and felt like bottling the air and sounds in one of his marmalade jars.
By 8.15 we had been welcomed into the Old Coastguard as if they had just realised we were The Ancient Mariner and ushered our alarmingly Lycra clad bodies into the breakfast room where we feasted on locally smoked kippers, home made yoghurt and Cornish tea. I am sure being able to see the sea makes a kipper taste even better.
With the sun beaming down we set out on a 60 mile cycling loop that tracked west through Lamorna to Lands End before heading onto St. Just and then through the majestic moorlands either side of Zennor. It was like cycling through a Rapha photoshoot – except with more sweat and a much less successful posing. We watched as seagulls remorselessly followed a tractor as it ploughed a field that dropped off into the Atlantic. We waited as a cocky cockerel stopped the traffic as he ambled across the "main" road. We nodded at fellow cyclist. And they nodded back.
We paused at the Gurnard's Head for a gawp at their lunch menu – and I am still torn between the roast turbot with truffles and the blade of beef with wild mushrooms. But it would have been a bit indulgent considering I'd just had a big breakfast, and that it was only 11am!
At St. Ives we stopped for a pasty and a cup of tea before escaping the tourists and heading through the delightful backroads around St. Erth where we climbed over the central hills where we were confronted by St. Michael's Mount erupting out of the shimmering bay. We continued along the coast and back to Mousehole and felt any sense of stress from London flutter away. It's a spectacular coastline and a privilege to be able to cycling along it.
Dinner at the Old Coastguard was just as good as we'd hoped. Given that it is the latest addition to the East Sleep Drink family whose siblings are the Gurnard's Head and Felin Fach Griffin – we had high hopes. You won't find many better views than here to accompany a pre-dinner drink and a game of Scrabble. I'm gushing – but it really was magical.
Cowie's pork belly starter was sticky, soft and unctuously coated with an oriental marinade. And my crab rarebit was gutsy and craby without being prissy. These weren't mind-blowingly-original dishes, but they were refreshingly un-twee and intelligently crafted. And given how far we were from London they felt spot on.
For fear of food envy we, unusually, both chose their fish stew. It came laced with (possibly Cornish) saffron and a tangy aioli and swimming with ling, cod, squid and mussels – all bound together in a richly seasoned tomato bisque and spiked with fennel. We sent our bowls back so clean that they could probably have been able to bypass the washing up machine.
Cowie's cheesecake was good without being thrilling – with the indecently juicy figs stealing the show. But my pistachio and yoghurt cake wouldn't have been out of place at Moro. It's the kind of pudding that makes you wish you had hollow legs.
We eventually carried our weary limbs to bed for a sleep that seemed to last forever – before returning for a repeat of the previous day's breakfast – but with less Lyrca! My full Cornish was wonderfully well judged with the star being a nugget of Hog's Pudding that left you in no doubt that the pig had enjoyed a good life.
We took the cycling a bit easier on the second day with a 40 mile loop – and instead took in the delights of the Logan's Rock Inn which is famous for its crab sandwiches and also marveled at the waves crashing against Cape Cornwall. If the sun had been out we'd have visited the Menack Theatre, Porthcorno and Senna Cove – but unfortunately we were battling against near gale force winds. Even in these conditions the cycle was spectacular.
We retuned to The Old Coastguard for Cornish scones and lashings of tea as we slumbered on the world's most comfortable sofa. Eventually it was time to go and we reluctantly bade farewell and paid our very modest bill. They'd looked after us superbly and I can't recommend The Old Coastguard highly enough. My only suggestion for improvement would be to have a cycle rack. In fact, it could easily become a base for people cycling around Cornwall. All they'd need to do would be to provide some waterproof maps, some suggested routes (with stop offs at the Gurnard's Head) and maybe team up with a local bike mechanic to offer some basic tools and services.
We meandered back to Penzance to board our sleeper with some provisions from Co-op – to help make the first part of the journey pass by quicker. After a ½ bottle of train wine we were feeling suitably snoozy to sleep through anything that the train tracks could throw at us. We turned into our bunks and awoke in Paddington station at 6.15am with a bacon sandwich and a cup of tea and were allowed to doze on the train until 7am. Given that the train arrived at 5am there's something quite surreal about being asleep on a stationary train in a major station.
It is without question my favourite weekend break that we've been on. The fact that you get three nights away and two full days in Cornwall makes it fell like a holiday rather than just a weekend. And the experience of the sleeper service is so civilised you'll feel like you were in a Bond film. Add the relaxed and civilised delights of The Old Coastguard into the mix and some epic weather and it gets even better. We're now sleeper train nerds and are looking forward to an adventure to the Lakes or maybe even all the way up to the nether regions of Scotland.
Posted by Paunchos at 15:04 1 comment:
Labels: Around Britain, Cornwall, cycle
Monday, 17 June 2013
Truffled tuscan sausages with polenta, braised fennel and gremolata
Walking into the Italian deli near my office in King's Cross is to be transported to the scene in Goodfellas where they are cooking in prison. The store is run by an Italian version of the most charming version of Arkwright from Open All Hours, who has never failed to be a gracious an inspiring host. He will make you enormous sandwiches cut from whole loaves of ciabatta laced with freshly sliced cured meats and cheeses, moistened with a healthy slick of olive oil; or more conventionally he'll send you packing with genuinely Italian ingredients and delicacies that will stink your office out for the afternoon, before transporting your family to an Italian holiday when you get home from work.
Inspired by a colleague who had come back with a truffled pecorino, I popped in for some KC Continental magia. My head was almost blown off by the smell of truffle as I walked in. But alas the cheese had sold out. But true to form Arkwrightioni sent me packing with some amazing truffled sausages from Tuscany. These puppies positively wreaked of truffle and almost had all the dogs in our office howling like deranged wolves. There's something deeply primeval about truffles and I couldn't wait to cook them.
I thought about making an Italian version of toad in the hole with loads of rosemary and a healthy dose of mushrooms, but decided that would be more suitable in autumn. I also dismissed a truffle sausage and bean stew for similar reasons. And sausage and lentil casserole suffered a similar fate. Instead, I opted to combine my amazing truffled sausages with a slick of polenta, a smear of gremolata and some braised fennel.
6 truffled Tuscan sausages from KC Continental Stores
3 bulbs of fennel
2 large onions
300g of frozen peas
2 glasses of white wine
400ml of chicken stock
200g polenta
50g grated parmesan
3 garlic cloves
100g butter
1 pack of parsley
4 sprig of thyme
Make the gremolata by very finely chopping the parsley. Then douse in olive oil and squeeze in a lemon's juice and add some of it's finely grated zest. Season aggressively.
Brown the sausages in a casserole dish and set aside.
Then brown the onions and fennel until golden. Then add the garlic. Then add the wine and let the alcohol bubble off.
Then add the sausages and 100ml of chicken stock. Add the thyme. Allow to simmer until the sausages are cooked through.
Meanwhile make the polenta according the packet instrucions. I used chicken stock rather than water which worked well. And then beat in lots of parmesan and butter.
Add the peas to the casserole. Let them cook through. Season everything.
Then serve with a good dollop of mushroom. And a glass of very cold white wine. We probably should have had a Tuscan white… but instead we had a dry German Riesling which worked very well indeed.
Sunday, 24 February 2013
Venison Rydberg
Biff Rydberg caught my attention as I was thumbing my way through a Swedish butchery book. Even though there was no photo and all the text was in Swedish there was something interesting about it. From my basic grasp of Swedish I understood it to be a more grown up version of Pytt i Panna – which is minced beef mixed with cubes of sautéed potatoes that is to Sweden what chilli con carne is to Texans.
Intrigued, I dipped into Marcus Samuelson's Aquavit book and discovered that Biff Rydberg is indeed a Swedish classic. Apparently it was invented in a hotel in Stockholm – much like the Wallenberger. It's a very simple dish of flash fried cubes of beef fillet accompanied by squares of fried potatoes, onions and an egg yolk. Super straightforward. High quality food, simply cooked. It could barely be more Scandinavian. Check out Nordic Nibbler's stunning blog post about this wonderful Scandi dish.
My first attempt at Biff Rydberg actually featured elk, rather than beef, supplied by a fabulous Swedish intern whose brother was a keen huntsman. I cubed the lean elk and served it with diced sautéed potatoes and an egg yolk. It was a big success but I forgot to photograph it and felt as though the meal had slipped away. At the time I remember thinking that it would have been even better with some more interesting root vegetables and some tarragon to make the egg yolk form a sort of bernaisey sauce as it mixes with the warm meat and hot potatoes.
When I moved back to London I planted a few Jerusalem artichokes in the spring along with some golden and pink stripy beetroot. All summer I wished them along and marveled as the artichokes grew up into the stratosphere. And cursed as the beetroot seemed to laugh at me as they tip-toed their way towards adulthood. They were destined for my alternative take on Biff Rydberg – along with some wild mushrooms, the tops from my beetroot and crucially, some venison.
The venison was wild and I didn't know what cut it came from. So rather than flash frying it – it seemed more sensible to sear it and then let it braise gently with some rehydrated wild mushrooms, juniper and red wine.
And rather than using boring old potatoes, I gave the starches an upgrade with c combination of cubed celeriac, beetroot and artichokes which balanced the metallic savouriness of the game with some earthy sweetness.
It's a lot of effort. But as the egg yolk mingles with the gamey meat and sweet, earthy vegetables you'll hopefully agree it's worth it. It was so satisfying to put my artichokes and beetroot to good use.
For the braised venison
500g of cubed wild venison
300ml of red wine
Handful of juniper berries
Handful of dried mushrooms – rehydrated in 500ml of hot water
3 sliced onions
1 minced clove of garlic
Dried tarragon
Dusting of plain flour
Salt and pepper
4 beetroot
½ celeriac
4 Jerusalem artichokes
Beetroot tops
Fresh tarragon
2 egg yolks
1 lemon
This isn't a hard dish to cook. The only thing that is tricky is juggling lots of different aspects so that they are all ready at the same time. You need to do the 3 different tasks at the same time.
Dust the venison in flour and season with salt and pepper. Brown the meat in a pan. Remove from the pan. Then sauté the onions. Then deglaze the pan with red win and add the venison and juniper berries having given then a gentle bruising first. Chuck in some dried tarragon and the rehydrated wild mushrooms along with enough liquor to cover the meat. Cook in a low oven until the venison is soft. Set aside and get cracking with the other parts.
Bake the beetroot whole. When they are cooked peel off the skin and then slice into cubes and keep warm. Mine were so small there was no need to cut them.
Cut the celeriac into 2 cm and the Jerusalem arichokes into 4 cm chunks and then parboil in salted water until they are almost tender. Then drain, dry, season and roast in a hot oven for 20 minutes or so until golden.
Steam the beetroot tops (or spinach if using) just before serving.
Separate the venison, mushrooms and onions from the liquor and reduce this to a sticky, syrupy sauce.
Arrange the venison in the centre of the plate with an egg yolk nestling inside its shell. Then add the cubed root vegetables so that they fan out across the plate. And fit the beetroot tops in where you find space. Adorn then meat with the mushroomy mixture and the now reduced sauce. Then scatter the fresh tarragon over the whole plate along with as much seasoning as you think is required. And finish with a little spritz of lemon juice to help the egg yolk and tarragon to meld.
Enjoy with a nice glass of red wine.
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The Civil Protection Department of Italy has prepared a guide on how to behave in the event of an earthquake.
Legal Guide Italy
How to behave in case of earthquake – GUIDE
- Wednesday, 30 May 2012 11:46
How to file your income tax returns
- Saturday, 31 March 2012 00:00
Each subordinate worker receives a net salary including social security contributions which the employer pays directly to INPS (National Social Security Institute).
How to apply for VAT Number
- Monday, 05 March 2012 11:51
VAT, the value added tax is a tax that affects, through a system of detractions and compensation, the increase in value that a product incurs in the production and distribution phases. Its total effect is on the final consumer, who has to pay the entire tax. VAT mainly affects imports, transfer of goods and the performance of services by companies, craftsmen and professions.
New rule on self-certification simplifies life for immigrants
- Thursday, 02 February 2012 00:58
A new law has come into force governing the use of self-certification. The Law Nr. 183 of 12th November 2011, amended the Law DPR 445/2000 on self-certification.
Can non-EU domestic workers apply for Nuclear family allowance?
- Thursday, 05 January 2012 08:25
Nuclear family allowance is support given by the Italian National Social Security Institute (INPS) to family members of subordinate workers.
On the website of INPS (www.inps.it) one can find all the necessary information regarding the Nuclear family allowance, how to apply for it, and the forms to use.


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The singer does a little more than browsing in a photo shop. Plus: Jessica & Cash, Jennifer Aniston and more
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It's a winter wonderland for Jennifer Aniston and Owen Wilson, all dressed up for a chilly wedding scene Tuesday on the Philadelphia set of Marley & Me. The actress has been enjoying her time in the City of Brotherly Love, recently hitting Mexican hot spot El Vez with pals.
Copyright © 2014 Time Inc. All rights reserved. Reproduction in whole or in part without permission is prohibited.


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What does BARB mean in Unclassified?
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The former girlfriend of NBA champion Chris Bosh has stepped forward to speak on her daily struggles since splitting with the Miami Heat player and how he refuses to support their daughter.
According to Allison Mathis, Bosh has changed from the days they were together when he played for the Toronto Raptors.
"I literally do not know, at all, this person," Mathis said referring to Bosh. "I guess I knew somewhat CB before but the number one guy? I absolutely have no idea who he is. He was always very reserved and very laid back and enjoyed the private life we had. We were always invited to events, especially in Toronto. He was kind of like the king of Toronto and we had the key to the city. We went out quite a bit at that time and were always invited to big events and everything but we kind of took the back door in. We never really wanted to be in the forefront, we just wanted to enjoy our time and enjoy our friends but now it's like, 'Please let me know where the red carpet is.'" (Gossip Extra)
She also described how unwilling Bosh is in regard to the well-being of their child.
"Day to day struggles — with him, I was able to eat well every night now it's my daughter and myself and it's hard to know where the next meal is going to come from," Mathis added. "I lost my job, not even a month ago, and this economy is really, really tough. I'm not the only one and I don't expect people to just feel sorry for me and have pity on me, but I do think the father of my child, given the fact he is able to help his child out should be willing to. … He knows exactly what is going on. He knows that we desperately need his help and he's just not even offering anything. I think he was quoted saying 'I'm saddened' but I think instead of being sad, be glad to help your child. … I have applied for assistance and I'm waiting on my letter back to know if I have been accepted — for food stamps, things of that sort." (Gossip Extra)
In February, Mathis and Bosh clashed in family court over their daughter's custody.
The 3-year-old daughter of the Miami Heat's Chris Bosh will be able to attend her father's 27th birthday dinner. Bosh and the mother of his daughter, Trinity, were in family court Monday to hammer out a custody schedule for March and April. Bosh had been in Orlando over the weekend to play in the NBA All-Star game. Among the items they agreed on was allowing Trinity to attend Bosh's birthday dinner with his family on March 27. Bosh's attorney told Judge Robert Evans that the NBA star wanted consistent and meaningful contact with his daughter. The attorney for Trinity's mother, Allison Mathis, says Bosh has had that opportunity but that his playing schedule has sometimes made scheduling difficult. (Sports Illustrated)
Last year, he took legal action to have Mathis removed from starring in popular reality show "Basketball Wives."
Chris Bosh hand-delivered a giant turd sandwich against the Boston Celtics this weekend, shooting three of ten from the field for 7 points. But cut the guy some slack. He may have had other battles on his mind. Bosh filed a lawsuit yesterday against his ex-girlfriend and a TV company in L.A. to prevent Allison Mathis from starring in the next season of the trash-tastic VH1 hit Basketball Wives. Mathis, the mother of Bosh's young daughter, has apparently been hired to star in the third season of the Miami-based show, at least according to his lawsuit. (Miami New Times)
Check out Allison Mathis' interview below:


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Todays NHL Podcast
Todays NHL Podcast
Fri, 27 April 2012 16:08
October 2010
Another great breakdown and podcast today from Sammy P.
Anyone planning on betting the upcoming round 2 should listen in. I've made nice profits so far in the playoffs balancing his blogs and my own reads. He called two of the eight series in round 1 perfectly and had the right side in 5 of the 8 matchups with nearly missing in the Florida series taking double o/t in game 7 to decide a winner.
Here is my two cents for those who are interested.
LA/ST Louis- Both these teams proved they are more than capable of road victories in round one. Overall i think home ice will play a more important role in the 2nd round than it did in the 1st with the exception of this series. I plan to play road plus pricing and unders in this one. As we already posted this should be a very low scoring series with goals at a premium. This may very well be the toughest series to handicap. I give a slight edge to the Kings in coaching, goaltending and transition play. The Kings stick to a game plan better than any team in the NHL. As for St Louis they did a great job winning the games they should all season long but at a closer observation they did struggle against teams with strong goaltending like LA, Detroit, Nashville. Granted all of those teams are/were in the playoffs.
PHX/Nashville- Again we have 2 teams riding hot goaltenders. I give the edge to Nashville in Special teams and offensive capability. I think Nashville edges this one in 6 and have a better chance of stealing a road win. I think home ice will mean a great deal in this matchup. I'll be on the unders and home teams when these two meet.
Phili/NJ- This series is the exception to the rule in this years playoffs this far. It hasn't been defense and goaltending but a few of the games they played so far. I have to admit i put my money on Florida in round one but I really don't think New Jersey won based on their Defensive but Floridas lack of offense. Florida was outshot heavily across that series and failed to capitalize on many situations. Even when New Jersey did get healthy leads they tried to turn to a defensive style and protect. In a couple games Florida was able to catch up and make a game of it or outright win. New Jersey has a tendency to leave the middle of the ice open and I expect Phili to take advantage of that. I'll be backing Phili and the over in this one. I'll be very suprised if this series goes more than 6.
Caps/Rangers- I'm Following Sammy on this one. He had a dead read the first round on these two teams and if this series comes down to goaltending then my money is on Holtby and unders.
This forum and crew have supplied great feedback and information all season. I would love to hear others opinons. Best of luck to all.
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Re: Todays NHL Podcast
Sat, 28 April 2012 05:37
March 2007
Great stuff mich! Thanks for the kind words. I thought Andrew and I had a good podcast with some great info too. Here are my predictions for Round 2. Nashville in 6 (little tougher now that they lost last night, but was my original prediction), St. Louis in 7, Washington in 6, and New Jersey in 6. Best of luck
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Re: Todays NHL Podcast
Sat, 28 April 2012 06:21
September 2009
Good analysis Mich. I agree with most of what you wrote. I think last night played more like an under than what we saw on the stat sheet, but there will be some unders in that series.
I also think that over in the Phi/NJ series should be good opportunity. I thought that the Devils penalty kill was horrendous and Philly's PP is a big upgrade to Florida's.
My predictions:
Nashville in 7
St. Louis in 6
NY Rangers in 5
Philly in 6
Follow me on twitter - @ajwat297
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NAPLES, Fla.- Naples Police arrested David Olphie, 36, yesterday for allegedly robbing First National Bank of the Gulf Coast on Tuesday.
Police said Olphie entered the bank and presented a note to the teller demanding money. After obtaining money from the bank teller, Olphie fled the bank.
Olphie was seen leaving the area in a 1993 green Infiniti J30, and was located in the 2600 block of Goodlette Road, where he was taken into custody.