Pimentón -- my food diary

Kamakaze cocktail

irvington — Tue, 22 Nov 2011 04:23:15 +0000

Basque Seafood Stew

irvington — Sat, 07 Mar 2009 17:00:35 +0000

This is a decidedly Northwest interpretation of Basque Seafood Stew.

I poached Wild Steelhead in olive oil. While that was slowly cooking, I sauteed some locally made Andouille, halved shallots, and carrots. I added some lobster stock and pimenton, then the mussels, clams, and squid. Plate and serve.

We drank a 2001 Bodegas Lan. 01 was such a good year all over the world and a great value. It was a bit cool, which means it didn’t get rave reviews but did get good aging tannins. Check it out!

Roasted Artichokes and Cauliflower with Potato Mash

irvington — Sat, 07 Mar 2009 16:44:40 +0000

I boiled up some potatoes and mashed them with Nancy’s creme cheese. It is truly fantastic stuff and I would put it up against any creme fraiche. I served that under roasted vegtables including carrots, cauliflower, and artichoke hearts. The artichoke hearts shoudl go in first since they take the longest. Just before taking out of the oven, I topped the veg with bread crumbs and lemon zest to add some crunch.

We drank a 2004 Rotenberg Pinot Gris from Domaine Erhradt.

Pheasant Wraps

irvington — Sun, 21 Dec 2008 19:33:03 +0000

I got some really nice red leaf lettuce at the market. I boiled the rice noodles quickly, then dressed them in a fish sauce, garlic, chili, lime sauce. I pan seared the pheasant breasts with some ginger and black pepper and garnished with avocado. We could only eat 2 or 3 of these large wraps.

Salmon Soba

irvington — Sun, 21 Dec 2008 19:26:36 +0000

With the collars this time I made a home made teriyaki and served it over Soba noodles that i poached in a crimini mushroom and sake both.

Herbed Duck Breast with Marionberry Reduction

irvington — Sat, 13 Sep 2008 15:37:48 +0000

When I dressed out the duck for Cassoulet, I cut off the breast but left the bone on. I sealed them in a vacuum pouch with herbes de provence and a bit of salt and pepper. A few days later I place them skin up in a pan and cooked for 10 minutes, then broiled the skin crispy. I sauteed shallots and then reduced with marionberries and some leftover cotes de ventoux.

We drank a youngs double chocolate stout.

Pad Thai Noodles

irvington — Sat, 13 Sep 2008 15:24:14 +0000

I finally made a trip to the Vietnamese grocery for a bunch of dried noodles. My favorite solution to bits of vegetables in the fridge is Pad Thai noodles. This time we had asparagus, carrots, red onion, and birdseye peppers. I made my pad thai sauce from a bottle but added some massaman curry paste from mae ploy. Peanuts on top of course.

Duck and Lamb Cassoulet of Cranberry Beans

irvington — Sat, 13 Sep 2008 04:41:32 +0000

As I have noted before, I hold a proper cassoulet in the most high regard. It is a religous, cultural, and moral experience. In this version I made confit of duck legs, wings, and innards in the same pot as browned lamb shanks, garlic cloves, rosemary branches, diced esplette pepper, back pepper, and lemon thyme. After 6 hours, i chilled overnight and reserved some of the fat for another use. I harvested some fresh cranberry beans from my yard and added them to the pot with a bit of water. to finish, I added sauteed whole shallots. Then I formed the crust with equal parts parm reggiano and panko plus a little epice rabelais and broiled.

We drank an 01 kestrel Syrah (WA) and a 96 Groth Cab (CA). Fantastic pairings. We were so excited to eat it, that the picture below is of the leftovers.

The salad that came first was pears, cantaloupe, mint, and rogue creamery smoky blue. We drank a 96 Alexandria muscat (OR) with that.

Fresh Mozz Pizza

irvington — Sat, 13 Sep 2008 04:29:21 +0000

It is getting toward the end of fresh herb season so I made the oft blogged pesto pizza. the twist this time was some fresh mozzarella, asparagus, and domestic prosciutto.

Curried Carrot Soup with Quesadillas

irvington — Sat, 13 Sep 2008 04:24:58 +0000

I sauteed some carrots with orange bell peppers and red onion in a bit of olive oil (but not too much). Then I added butter, galangal, lemongrass, ginger, cayenne, garlic, and probably some other stuff. I blended and served with some butter sauteed mushrooms with chervil.

For the quesadilla I used 3 year aged cheddar and a bit of ancho chili pepper powder with a spinach tortilla. The whole thing was a bit California but we ran with it.