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Category: experiments

Beef tongue

Friends of mine recently went in for a half share of beef. And then a few months later the couple brought a third into their household – only the new person was vegetarian and had trouble with meat just being cooked in the same room.

It helps that I like the person, but I’d be excited anyway because this is bringing a lot of free beef into my life.

It’s also bringing the weird beef into my life. For some reason half of a cow (or steer, I suppose) yielded 2 tongues. I don’t know.

I knew exactly what I wanted to do with this tongue – I wanted to cure it and slice it thinly onto sandwiches. Only I don’t own pink salt, and I didn’t have any other plans for the huge amount I’d have left over. And basically, it was going to end up procrastinated for months taking up space in my freezer.

So I started looking for more options, and happened upon Tacos de Lingas. Woot! Just slow braising the tongue until it reaches joy.

I followed the recipe pretty closely to start, and I put into my soup pot

  • 1 frozen tongue
  • 1 onion, diced
  • 5 cloves of garlic, minced
  • 2 bay leaves
  • plenty of water to cover
  • and I just added a little sprinkle of salt

And here’s why I skimped on the salt. You see, I’ve just recently written up my recipe for carnitas, and I figured that if I cooked all the liquid out and ended up with something shredded, that would be delicious and would have flavors so concentrated that I’d want to wait on correcting the salt until later.

So I cooked it down until the meat was cooked through, and I took it out to slice into 1″ this rounds, to break up the grain. I also peeled the tongue… to discover that even right underneath the thick skin/membrane there was the same rough tongue texture. So I ended up cutting off the skin, instead of peeling, so that I’d get below the texture.

All back in the pot, and I cooked until there was very little liquid left. Then I poked the meat with a wooden fork – and it didn’t shred. So I added half a pot of water and started cooking it down again, poking occasionally as I went.

Still not shredding.

I tasted the meat, and it was okay, but it could use a little more flavor. So I added some wine. And some ground oregano and black pepper.

Cooked down until there was very little liquid, and it still wasn’t shredding.

So I added a pot full of water again, and about quarter of a cup of balsamic vinegar and another quarter of a cup of red wine vinegar.

By the time this cooked down again (let’s say the total is about 14 hours over a few days), the meat still wasn’t shredding, but it had the lose give of good pot roast. So I declared it done.

Pulled out the meat, and I had about a cup of liquid left behind. I corrected the seasonings (mostly with salt and a bit of pepper), and I starting sifting whole wheat flout into it gradually. About 2 teaspoons later, I had a good dark broth. I remembered that I had some water hanging out in my fridge from reconstituting some dried mushrooms, so I added that, too – it added a nice flavor, but was totally optional.

And then I forgot about the tacos, and I had it over leftover cooked brown rice with gravy.

Cobbler-esque

I’ve always refused to look in a cookbook for a recipe for cobbler or crisp or anything that is pretty much baked fruit. It’s so easy, it should just be intuitive.

And I’m sure no one is surprised that my results have usually be disappointing. Well, no one other than me. It’s always a surprise.

So there I was with a package of blueberries from a month ago that wasn’t moldy or rotten, just a bit wrinkled, and nothing to do with it other than some kind of baked fruit joy.

So I got out two ramekins. And a tart green apple.

I diced the apple, and I added half to one ramekin and half to the other. Then I picked through the blueberries and split them evenly between the ramekins, too.

Also, for added complication, I wanted a lot of flavor out of as few calories as possible, so I did not put a pat of butter into each of these. Nor did I add a lot of sugar.

I added to each about half a teaspoon of vanilla sugar from Marx Food*, a healthy dash of Korintje cinnamon, and a pinch of salt.

And then that was it for the first one, and it was ready to pop into the oven.

For the second one, I tried a crust.

I mixed together 2 heaping teaspoons of old fashioned rolled oatmeal, roughly the same quantity of leftover cooked brown rice, 1 heaping teaspoon of Trader Joe’s whole wheat baking mix (think Bisquik), and half a teaspoon of Demerara sugar. Mix together first, then spread over the top of the fruit.

And then I baked it for a while in a 350F oven. I didn’t time it, just kept peeping at it while I was cooking something else. I’ll guess they stayed in for about half an hour.

results – crustless
It was tart!

But I’d spent the cooking time also looking through my Weight Watchers cookbook for light dessert recipes, and I’d come across a beverage with added lime juice and I hadn’t noticed that it was a drink at first. And that just seemed right.

So I tried adding lime juice to the already tart baked fruit. And it was amazing! It was a gooey, bubbly dessert that also felt refreshing. Would make again. Don’t know if my friends would like it – but a lump of ice cream on top would probably mellow it out nicely.

When I took the first one out, the crust still wasn’t looking like a cohesive crust. So, I sliced a thin teaspoon of butter off the stick and lay that on top to melt in. And that worked well.

About 10 minutes later, when I’d finished the first dessert (only took so long because it had needed time to cool down from molten), I pulled out the 2nd cobbler.

results – with crust
I loved this. The rice dried out a little and got crunchy, but I thought that was delicious. The topping was a good mix of crispy and chewy, and it had a lot of the richness I like even it is wasn’t packed full of butter. The exact same fruit ended up tasting not nearly as tart with the starchy topping.

So – FINALLY – I’ve had a random experiment with cobbler turn out as joyous as I’d hoped.

*After I reviewed the Black Garlic the sent me for free, they sent me a mix box (related to a mix tape, I’m sure) of more things to try. Also for free. There was not any expectation of more fun from the first experiment, but there is a bit of a relationship now. And now a review of their vanilla sugar:

I have a friend who regularly orders vanilla beans from Penzey’s and makes her own vanilla sugar from scratch. In most cases, when given a choice between regular sugar and the vanilla, I prefer the plain. In fact, I’d pretty much only use it as a substitute for vanilla extract, which I don’t keep on hand either. No, I don’t do much baking. But this seemed a perfect time for a bit of extra.

They use a fine sugar, which is almost a confectioners sugar. I don’t know if it’s thicker because it’s a different grade or because of the additional vanilla, but it seemed a slightly different texture. Oh, hey – there’s a picture/explanation on their website. I think I like their sugar better for just popping on my tongue… not that I did that a lot. 🙂 But I don’t know that there’s much functional difference in a setting where you can’t enjoy the texture. It would make a lovely dusting for a chocolate bundt cake.

Persimmons & Fish – ceviche, pan seared striped bass, persimmon and arugula salad

Cooking fish is a milestone for me in the land of cooking.

I grew up with a father who did not like fish, not even the smell of it in the house. And since I’ve moved out on my own, I’ve mostly stuck with cheaper meat options (with a goal price point of $2/lb or less – though, yes, I’ve been reconsidering my ethics lately). Also, Philadelphia is not known for its seafood, so I don’t know of a reliable fish monger near me.

But I just happened to be out today in the vicinity of a reputable source of seafood – Ippolito’s – so I stepped in and professed my cluelessness. I did ask for something a little more challenging that a salmon steak, so I ended up selecting a beautiful 18″-ish striped bass. And since I don’t have fish-worth knives at home, I did ask them to filet it for me, but to also include the head, tail, and bones for stock.

Turns out that I only ended up with the meat. I’m a little disappointed, but I suppose that any day I call ahead and go there asking for a bag of random fish scraps, I’ll be able to get them for fairly cheaply… and I wasn’t going back today because it took a lot of looking to find a decent parking spot that wasn’t on a snow emergency route.

So after I did the dishes and cleared a workspace, the first thing I did was open up my packet and fondle my meat. Erm… I mean notice that there weren’t any miscellaneous bits. And then I pulled out only three tiny bones that the store missed. And, yes, my eyes had been right – the flesh felt smooth and supple and there was no fish smell even this close.

So, being an amateur, the first thing I did was to cut the filets down so that one was 4 ounces and the other 3.5 ounces. I did that by trimming off the thinner flaps on the side and down by the tail so that the filets would have a more even thickness. I have no idea whether that is acceptable in formal fish circles or not, but it seemed logical to me.

I then had about 2.5 ounces of very fresh fish to play with.

Ceviche

So I diced the fish finely, slightly less than 1cm x 1cm x .5cm, and I did not bother with removing the skin except in a couple spots where it wasn’t cutting easily.

I added half a jalapeno, minced. And then I added about 2 tablespoons of finely minced red onion. I stirred that about and tasted it.

Oh, right, I was missing the acid – that’s key to ceviche. So I pulled out a lemon and a lime and ending up that I wanted to use the lime. The juice of a whole lime seemed a bit too much after I added it. Hmmm…

I also minced up some fresh flat-leaf parsley (I love the small salad spinner I got for my birthday!). And I added some salt, pepper, and a chunk of gingerj.

Now I think I’ve covered all of the basics of ceviche, but it still wasn’t tasting any good, even after marinating for half an hour. So I started looking around my kitchen – ah, yes, the persimmons.

I diced up one, and even with their odd skin/flesh texture, the persimmon was the perfect answer. Well, I suspect any particularly strong fruit. But instantly (well, with even more salt, too) the flavors came together and the ceviche was tasty.

So I spent the rest of the day googling recipes for striped bass, calling my mother for advice, and seriously pondering the fail-proof parchment method, which showed up in such a timely fashion on my twitter feed.

And then I sucked it up and reminded myself that I had managed to find exceptionally fresh fish, so I’d better just trust my ingredients.

Pan Seared Striped Bass

So I took out a good, thick skillet, and I heated it up fairly high (medium-high, actually, so not as hot as for steak) with a teaspoon of olive oil in the pan.

When hot, I took my nice, even-thickness 4 ounce filet, and lay it down (I put the skin down first). And then I didn’t let myself look at it or poke at it to monitor.

I just waited 3 minutes. And then I sprinkled salt and pepper on the up side, flipped it, and sprinkled the skin side, too.

Ever so slightly more than three more minutes later (I don’t know why I held off, but it seemed right), I served up onto a plate a perfect piece of fish with nice browning on both sides, easy flake, and just oozing juicy tenderness.

I’d say it was as good as the best fish I’ve had in a restaurant. Wow!

I still have one more filet, so I’ll see if I can duplicate my results and call it skill/intuition or if it was just beginner’s luck.

And how did I manage not to poke at the fish? By assembling a salad for the side. This was my second run with this basic salad frame, but the first one was too acidic, so I was more generous this time with the more oily ingredients.

Persimmon & Arugula Salad

Cold parts
2.5 ounces of arugula, washed – and spun!
2 persimmons, cut up and scattered artfully
a dozen dry roasted almonds (unsalted) roughly broken up with a knife
2 ounces of semi-soft mild flavored cheese

Dressing
1/2 tsp brown mustard
1/2 tsp tamarind sauce/chutney
1 tsp white balsamic vinegar

Fish and Stock Pots

This is the slightly neurotic backstory to the cook fish story

So I woke up this morning and really didn’t want to get out of bed, but I did manage to barely get out of the house in time to acquire the 20L stock pot a nifty Philadelphia food person had offered on Twitter. I did not do public transportation, nor the brisk walk I had thought might be fun. I drove. But still – pot acquired. And even though I had grabbed a small book I’d made and a bar of fancy chocolate to offer in exchange, I did not remember to hand them over… a bit out of sorts today.

But then I was in the vague vicinity of the one place in all of Philadelphia to get reliable fresh seafood. So I stopped in and made a fool of myself and clearly admitted I knew nothing but would they please point me toward something fun. And I ended up with a pretty whole fish, which I asked them to fillet and give me the bones and head and all so I could make stock.

So I get home and have to look quite hard, but I do find a close-ish parking spot off of the snow emergency route (oh, hey, looks like we’ll probably get more snow).

So I get home and do the dishes, so I’ll have a clear workspace for the fish. And there are a lot of dishes (just because). And I open up the fish, and there are only two lovely fillets – no bones or bits. Grrr.

But I’ve got this weird thing going where I should have left five minutes ago, if I were going to go to work, but I have to get the fish sorted before I leave. No idea why I can’t just shove it in the fridge.

So I trim the awkward bits (not really awkward in the real world, but I was looking to make them smaller, anyway, so that was my excuse for picking on the thinner area) off the fillets and set them aside to dice and make ceviche. And I wrap the now 3.5 and 4 oz fillets back up tightly and back in the plastic bag. Next, I pull out my ice bin and line it with foil before I put in the bag with the fish to approximate the rig Alton Brown had which took up a whole shelf in a decoratively empty fridge.

And then I look at the clock, and I could just put on clothes and grab a cab and make it to work five minutes late… so I start preparing the ceviche. It’s a weird disconnect that happens sometimes, but not so much since I quit being stressed from college. So I called out sick and had a great day of it.

Eggplant and pasta + Salt question

Many of my food experiments are directly the result of instigation from my friend Meghan. And her latest blog post about eggplant sludge, though not attractively named, was also inspiring.

Luckily, another friend had recently gifted me with an eggplant from her organic produce delivery service, which was getting on in days and needed to be eaten quickly in a dish where appearances didn’t matter.

Eggplant and Pasta

In 1 teaspoon of olive oil, I sauteed 1 diced yellow onion and then 3 minced cloves of garlic.

Once the onions cooked to translucency, I peeled the eggplant and cut out any brown spots, and then I took my box grater and just grated it right into the pan.

In reference to my friend Meghan’s post, I’d been chatting with her about whether or not salting eggplants was useful, and there was googling. The end conclusion was that pre-salting doesn’t ‘draw out bitterness,’ but saltiness does counteract bitterness.

So I salted the hell out of this dish. Erm, buy which I mean that I took three chunks of fancy pink Himalayan salt and ground them down into regular powder and added that to the dish such that I was pleased with the saltiness and there was not noticeable bitterness.

I also cut small and added two dried peppers – one cayenne and one other one I dried, which memory tells me was a red jalapeno but could have been something else similar, too.

When it looked a little dry, I peeled and cut in the edible half of the tomato my friend had also given me for urgent consumption.

And then I cooked it until the eggplant was not only soft, but also releasing liquid, then seasoned with a generous amount of cinnamon and black pepper.

Shamelessly (well, mostly shamelessly), I then added about half a cup of jarred tomato sauce. (Yes, I’ve had bad jarred tomato sauce, and I see why you don’t like it. But Classico rarely has off flavors, has a wonderful product as a base for sauces, and I love the jars for reuse.)

Mixed in 4 ounces of cooked macaroni (selected because that box was in front of the queue, but it was a good pairing for the sauce), and that made two generous portions.

Because I’m back on the Weight Watchers wagon, I topped it with 2 thinly sliced scallions and about a teaspoon of freshly grated parmesan.

So please explain to me what to do with this fancy Himalayan Pink Salt.

The crystals are too large to sprinkle on top to finish.

And when you grind it down, it only looks pink next to other salt.

Is it mostly useful in a pretty, transparent grinder and then used as you would regular salt?

Or is there a way to take advantage of the pretty without having to buy purely decorative hardware?

note: This salt was given to me gratis for review by Marx Foods as a result of the entry I made for their free black garlic. There were many more things in the new sampler, too, so there will be several entries mentioning them in the near future.