confit de canard, mushroom rice pilaf, and a little spring veggie magic i call minty carrots and asparagus.

I usually make this with carrots only, but the asparagus was nice too.



Start by browning butter and sauteeing your carrots for about 4 minutes.
Add the asparagus to the pan, and quickly sear it.
Next, add the mint and flip the carrots and asparagus over it, so that the leaves get nice and crispy.
Then, add a couple tbsp. try not to overdo it because you're busy taking pics.
Toss all the veggies to the side, set the pan partially off the burner, and let the sauce caramelize.
Give it one final toss in the reduced sauce, and plate it up.



one last look at the mushroom pilaf, which included brown basmati, white jasmine and wild rice, garlic and red onions, sauteed mushrooms and chives. a little ponzu, herbamare zesty and black pepper give it a bit of zing.




here's another meal from last week. dijon-marinated grainfed chicken breast and sauteed asparagus on yellow bell pepper coulis, yellow fingerling potatoes roasted with garlic oil, fresh fleur d'ail (green garlic scape) aioli, and kumato brown tomato.

4/7/2014 12:38:16 PM

Thyme and Meyer lemon grain-fed chicken and gravy, mashed redskins with greek yogurt (10%) and green onions, and some asparagus that i just desperation-poached by draining the potato water over them in a bowl and letting them rest for a few minutes.

4/9/2014 12:50:09 PM

I made a giant plate of french toast for dinner.

4/9/2014 1:14:43 PM

Grilled chicken, eggplant, and onions (sprinkled with basil confetti).


Grilled pork tenderloin.

4/12/2014 11:57:29 PM

i need a mandoline slicer. any suggestions?

4/13/2014 11:08:45 AM

I've had one of these since December 10, 2008:

http://www.amazon.com/Swissmar-Borner-V-1001-V-Slicer-Mandoline/dp/B0000632QE/

Looks like they have a newer model:

http://www.amazon.com/Swissmar-Borner-Power-Mandoline-V-7000/dp/B003CN6Q1Y/

4/13/2014 11:37:00 AM

the best omelette made today in north america

4/13/2014 6:35:49 PM

jesus christ, you must love asparagus

4/13/2014 6:45:19 PM

i hadn't noticed, but yeah. helps that it's, you know, in season? and super cheap everywhere.

4/14/2014 9:44:43 AM

So a while back Iwas at this conference where they served asparagus for lunch... During a break later in the day, everyone rushed to the bathroom... After waiting in line, I stepped up to the row of urinals, and was overcome with that sickening smell. But I love asparagus.

4/14/2014 9:47:20 AM

I don't get asparagus pee. Good thing, I guess, since I apparently eat a lot of it.

4/14/2014 10:23:02 AM

http://www.huffingtonpost.com/2014/04/16/cut-tomatoes-ninja-cooking-hack_n_5161260.html

4/16/2014 11:52:59 PM

^
quality post, sir.

4/16/2014 11:55:19 PM

That might have just changed my life. Cool find.

4/17/2014 8:18:39 AM

Green Jay I'm curious how you have the time to cook like that? Your meals look incredible.

4/17/2014 8:31:52 AM

Does anyone make salad dressings? How long are they good for after mixing them up?

4/17/2014 10:43:05 AM

Depends on the type of dressing. Oil & Vinegar type dressings will last a good long while.

4/17/2014 10:47:08 AM

Quote :

"I don't get asparagus pee. Good thing, I guess, since I apparently eat a lot of it."

I've heard that everyone's pee smells after eating asparagus, it's just that some people have the gene to be able to smell it and some don't. I have no idea where I heard it from though, lol.

4/17/2014 11:38:54 AM

^^ what about something like this? http://foodbabe.com/2013/05/23/japanese-restaurant-style-carrot-ginger-salad-dressing/

4/17/2014 12:23:48 PM

^since that has the fresh carrots in it, i would guess it might start to look different after only a few days. maybe up to a couple of weeks if you don't mind the separation. since it includes miso, which is a culture, i don't think it will actually go bad for quite a while... but the carrots will probably get gross long before bad stuff actually starts to grow in there.


Ribs, I use some tricks like making a lot of basic leftovers that I reuse later in the week. my omelette used leftover shredded cheese and blanched asparagus from another meal, and whenever I make rice or potatoes, I make some extra and freeze it for later. for example, I made about twice as much rice as I needed for my mushroom pilaf, so I used the rest to make japanese fried rice this week, with a leftover grilled korean shortrib I quickly stirfried with some baby king oyster mushrooms and red chinese peppers.

4/17/2014 7:08:53 PM

two questions.


1. Red pasta meat sauce....my sauces never seem to be "saucy" enough. it's as if the meat is soaking it all up and then it's just pasta with meat. not that extreme, but still annoying. anyone have any tips other than just dumping in more sauce?

2. any easy recipes for pot roast/stew meat other than beef stew? something i could still do in a slow cooker.

4/18/2014 11:24:39 AM

Are you browning the meat and then tossing sauce in the same skillet to simmer for a bit? If so, it's likely that you're cooking off a good bit of the extra moisture. Short of adding more sauce you could stretch it a bit with a little stock (veggie, beef, etc) which would add back in what might've been simmered off.

As for your pot roast and stew meat:
Stroganoff is the first thing that comes to my mind.
You could also do a beef al pastor/carnitas (typically that's pork, but can work with beef as well).
Depending on the cut of meat for the roast you could slow oven-roast to medium rare/medium. Slice it thinly and it works well as a dinner entree, then refrigerate the leftover chunk and break it out later to make roast been sandwiches.

4/18/2014 11:35:59 AM

it's not in my topics, but there is a 20-page crockpot / slow cooking thread



if you're using a jarred sauce, you can stretch it by adding a can or two of tomatoes (whole are the best, but you have to chop them in the pan with a spoon. the diced are easy, but will stay chunky due to an additive)

[Edited on April 18, 2014 at 2:50 PM. Reason : ]

4/18/2014 2:41:15 PM

someone come make me a sandwich

4/18/2014 2:42:20 PM

Can anyone recommend what to do with some pancetta I picked up?

Was thinking something Italian and pasta-ey, but I'm up for whatever.


[Edited on April 21, 2014 at 12:26 PM. Reason : also someone might find this helpful http://www.ncagr.gov/markets/availabilitychart.pdf]

4/21/2014 12:26:02 PM

You can use it in a lot of places where you'd use bacon. Omlettes, Salads, or sauteing in with veggies for some extra flavor.

I make a pretty decent shrimp n' grits using pancetta.

[Edited on April 21, 2014 at 12:35 PM. Reason : ]

4/21/2014 12:34:06 PM

^^

all'amatriciana
carbonara
or, dice and cook the pancetta, saute some veggies, and serve over penne with parmesan

4/21/2014 12:57:06 PM

Well actually it's prosciutto I have...same recommendations?

4/21/2014 1:30:13 PM

Seems a shame to cook prosciutto. I'd use a slice or two as a snack with a couple slices of fresh mozz and tomato.

I have used it to wrap filets in place of bacon, to good results. Same could be done with scallops, and you could wrap it around a small bunch of asparagus or other veg (then roast).

You could still top a salad with it, too.

4/21/2014 1:41:50 PM

Other than what's listed, we like to top pizza with prosciutto. Don't put it on until there's a few minutes left to cook...just to crisp it up a bit.

4/21/2014 1:44:23 PM

Sweet thanks for the ideas!

4/21/2014 2:04:20 PM

thank you for the tips.

4/21/2014 2:08:39 PM

back again with the asparagus pee!



roasted quail, quail egg and asparagus salad with chive dressing, mushroom sourdough walnut bread dressing, and heirloom beefsteak tomato.

4/25/2014 9:35:13 AM

Any big difference between a quail egg and chicken egg taste?

4/25/2014 10:11:50 AM

the yolk's a lot creamier... due to the fact that there's over twice as much cholesterol per weight as a chicken egg (and there are other nutritional differences in vitamin and mineral content, etc). They smell very sulphurous when you cook and peel them, but I'm not sure they taste any 'eggier' in a dish, just creamier. and of course you get white and yolk in every bite, versus a chopped hard-boiled egg. quail meat has some notable differences from chicken, however... a gamey aroma and pinker, more tender meat, and less fat.

4/25/2014 10:25:45 AM

I want to grilled squid, japanese-style this weekend. Any tips or brine you use to make the squid tender?

4/30/2014 7:49:28 PM

Tender squid is usually more a process of not overcooking rather than marinating/brining. Though it couldn't hurt to wash it with a bit of water and lemon juice.

5/1/2014 8:41:57 AM

Your Brussels sprouts recipes. Give them to me. Something not steamed. I also have full sized multi colored carrots. They have a recipe on the bag that I want to try but if you have a recipe let me know!

5/18/2014 2:00:50 PM

Tried this last night...halved cabbage heads (quartered if they're bigger) wrapped in bacon and then grilled. Maybe use tin foil or a grilling basket to keep the bacon from sticking the grill too much. But it was very good

5/18/2014 2:14:52 PM

^^The way we always cook them is (after soaking to rinse) to quarter (or halve if they're small) them, put them in a baking dish, add olive oil + salt + pepper, stir to mix and roast for 30ish minutes at 350. Check/stir every 10 minutes.

5/18/2014 3:28:59 PM

Hey GREEN JAY, what is your procedure for boiling the quail eggs? I just got a whole bunch of quail eggs and turkey eggs. I've been frying the turkey eggs but want to boil the quails. I do regular chicken eggs the cold water/ bring to boil/ cover& cool method and I like them on the soft side. Thanks!!!1

[Edited on May 18, 2014 at 4:07 PM. Reason : yours look perfect]

[Edited on May 18, 2014 at 4:08 PM. Reason : goddamn that whole plate looks ]

5/18/2014 4:07:00 PM

Brussel Sprouts: I roast them at 400 for 10 mins, stir then another 5.

Wash and halve them beforehand. I toss them with EVOO, salt pepper, and caraway seeds.

5/19/2014 9:43:15 AM

Anything with lemon or bacon? Wanna try something to help my husband enjoy them more. Ivke pretty much all vegetables but for cooked vegetables he always just wants green beans. That is all his mother ever cooked and she just cooks them to death in a pot.

5/19/2014 10:21:45 AM

^We did chicken piccata last night; it's one of our go-to meals

http://saydidyousee.wordpress.com/2012/04/16/chicken-piccata-cooks-illustrated/

Also, we do sneaky veggies. Last night's side was kohlrabi mashed potatoes. You take a regular mashed potato, but you sub out about 1/3-1/2 of the potato for boiled kohlrabi. They're especially great with meat loaf

[Edited on May 19, 2014 at 10:30 AM. Reason : totally realized after the fact that you were referencing brussels sprouts recipes]

5/19/2014 10:25:29 AM

There's no reason you couldn't finish the roasted sprouts by transferring them to a bowl and tossing them with some crumbled bacon or squeeze some lemon juice over them

5/19/2014 10:25:42 AM

Braising is by far my favorite way to do Brussels sprouts.
http://whiteonricecouple.com/recipes/braised-brussels-sprouts-bacon/
http://www.eatingwell.com/recipes/thyme_braised_brussels_sprouts.html

5/19/2014 10:28:57 AM

two easy sprouts ideas i like: oven roasted sprouts at 425 with garlic and oil til they get a bit browned. or sauteed with orange peel and onion.


quail eggs- i just let them come up to room temp, then boiled them for 3.5-4 minutes. it's about 3 mins for a soft-set yolk.

[Edited on May 19, 2014 at 10:36 AM. Reason : peel 'em while they're warm! ]

5/19/2014 10:33:35 AM

Thanks guys. I will try these out and hopefully convert my guy in to a veggie man.

5/19/2014 10:50:01 AM

In general, do you roast many veggies? I find people who don't normally eat a ton of veggies will eat them if they're roasted. Asparagus, red peppers, carrot/onion/squash etc...

5/19/2014 10:58:52 AM

I roast my asparagus. When husband cooks it is steam in bag or open can throw in pot and heat. In general we haven't cooked a ton of veggies because I like to eat most stuff raw with a dip and as a salad. I am finally getting back in to cooking after being on bed rest two months and then having the baby and I want to try to cook healthier stuff. We have gotten in to the habit of having carbs/grains for sides more often than veggies. And when hubby was cooking and I wanted veggies other than canned green beans I ended up having a frozen side of creamed spinach or steamed Brussels sprouts.

5/19/2014 11:10:44 AM