Well that was in unexpectedly tasty 5-quart dutch oven of WIN!!
You know me and my crazy cooking experiments, but you hopefully also know that sometimes I like to really explore traditional ethnic foods and find out if I have the culinary skills to make them happen.
A few months ago, I made a text book perfect Corned Beef and Cabbage. I had only ever tried it once before when I was in a corporate lunch line on a particular St. Patty's day... The Beloved One is one of those really traditional, raised Catholic, Scotch Irish Boys - he still has family in Ireland. His grandmother used to make awesome Corned Beef and Cabbage ( he says ) - I asked him what she would have thought of it and received the response that the only critique I would have used was that I didn't start it with any booze.
--
OKAY! So, quick side track. I have diligently worked my way through snobbery of various sorts - becoming not worldly in my tastes but exploring different things to discover what I like, and what works for me.
This started in my very early years with tea. I now know enough about my tastes in tea to know that I love a good cup of scented black - I favor Earl Grey and Rose. I'm still looking for a good source on Scottish Breakfast.
Since encountering the Beloved One - I have extended my knowledge to Chocolate, Cheese, Coffee and Wine.
About a month or so ago, I decided it was time for the next phase in my exploration. I decided it was time for me to identify my tastes in hard liquor. By consulting various experts I know who enjoy such things - I decided to start with Brandy... it was okay - I learned quickly about the different grades of brandy, how they are rated and what I should be getting out of them...
Next up was Whiskey. I wound up with a liter of Jameson. Little did I know, this is the 'Family Drink' of the Beloved One's kin. If they gather for any reason, toast to anything, celebrate anything... it is ALWAYS with Jameson.
I tried it... and OMG! YUM!!!
From there I progressed to Glenfiddich Scotch - 18 year old. It was smooth... but it didn't move me the way that the Jameson did. Next I tried a Blackberry Brandy and um... put nicely... that was a MISTAKE!! I now have nearly a liter of something I can't even go near - but I think I'll use it for baking in anything that calls for brandy - like a fruit cake or something. If anyone has ideas - feel free to pass them along.
So... I know it already - Right now Jameson is my preferred - I will continue to explore, looking for something that could top Jameson... But, I have my doubts... The Beloved One comes from exceptional breeding stock, they wouldn't be loyal to something that didn't deserve my loyalty as well.
--
Okay, slowly coming back... A few nights ago I was about to do my traditional 'I have had a rough week and need to relax' candle lit bath with a bottle of wine.
Wine suddenly tastes disgusting to me. Plus, Whiskey is more economical anyway... I can get as much relaxation out of one bottle of whiskey, vs about 4 bottles of good wine that is similarly priced. That's just a wise financial decision in my book.
--
AND we're back!
For a while now, Borscht has been on my list of recipes to explore.
After reading several expert recipes of different varieties - I decided that they were all to damn complicated. However, I've progressed enough as a cook that I was still able to develop an understanding of the ingredients and what effect they were supposed to have on the final product.
I didn't want to go through hours of preparation shredding beef, pork, beets, and chopping leeks, celery, onion... figuring out the right proportion of peppercorns, etc.
But, this is what I DID do (be warned, it's oddball):
5 qt dutch oven - heat at medium high.
one bottle of GOOD Merlot.
2 lbs deli shaved roast beef - cut, so it would resemble shredding.
Beef Soup Base, to compensate for the fact that I the meat was pre-cooked.
5 cans of small, whole beets. I used the kind that's packed with nothing but water and salt. No other nitrates or preservatives, so the liquid from the cans went in the pot.
I sliced the beets as thinly as I could.
One large red onion.
Some Montreal Steak Seasoning.
One bag of Broccoli Cole Slaw.
I left it on the heat and let the flavors mix for a while... I just tried a small sample bowl.
Holy shit!
I have no idea if this is what Borscht is supposed to taste like, but whatever I did - it's GOOD.
HEH, not only that - I got a tiny bit tipsy off of it! It appears the alcohol hasn't burned off yet - and might not. LOL. I rock.
A few months ago, I made a text book perfect Corned Beef and Cabbage. I had only ever tried it once before when I was in a corporate lunch line on a particular St. Patty's day... The Beloved One is one of those really traditional, raised Catholic, Scotch Irish Boys - he still has family in Ireland. His grandmother used to make awesome Corned Beef and Cabbage ( he says ) - I asked him what she would have thought of it and received the response that the only critique I would have used was that I didn't start it with any booze.
--
OKAY! So, quick side track. I have diligently worked my way through snobbery of various sorts - becoming not worldly in my tastes but exploring different things to discover what I like, and what works for me.
This started in my very early years with tea. I now know enough about my tastes in tea to know that I love a good cup of scented black - I favor Earl Grey and Rose. I'm still looking for a good source on Scottish Breakfast.
Since encountering the Beloved One - I have extended my knowledge to Chocolate, Cheese, Coffee and Wine.
About a month or so ago, I decided it was time for the next phase in my exploration. I decided it was time for me to identify my tastes in hard liquor. By consulting various experts I know who enjoy such things - I decided to start with Brandy... it was okay - I learned quickly about the different grades of brandy, how they are rated and what I should be getting out of them...
Next up was Whiskey. I wound up with a liter of Jameson. Little did I know, this is the 'Family Drink' of the Beloved One's kin. If they gather for any reason, toast to anything, celebrate anything... it is ALWAYS with Jameson.
I tried it... and OMG! YUM!!!
From there I progressed to Glenfiddich Scotch - 18 year old. It was smooth... but it didn't move me the way that the Jameson did. Next I tried a Blackberry Brandy and um... put nicely... that was a MISTAKE!! I now have nearly a liter of something I can't even go near - but I think I'll use it for baking in anything that calls for brandy - like a fruit cake or something. If anyone has ideas - feel free to pass them along.
So... I know it already - Right now Jameson is my preferred - I will continue to explore, looking for something that could top Jameson... But, I have my doubts... The Beloved One comes from exceptional breeding stock, they wouldn't be loyal to something that didn't deserve my loyalty as well.
--
Okay, slowly coming back... A few nights ago I was about to do my traditional 'I have had a rough week and need to relax' candle lit bath with a bottle of wine.
Wine suddenly tastes disgusting to me. Plus, Whiskey is more economical anyway... I can get as much relaxation out of one bottle of whiskey, vs about 4 bottles of good wine that is similarly priced. That's just a wise financial decision in my book.
--
AND we're back!
For a while now, Borscht has been on my list of recipes to explore.
After reading several expert recipes of different varieties - I decided that they were all to damn complicated. However, I've progressed enough as a cook that I was still able to develop an understanding of the ingredients and what effect they were supposed to have on the final product.
I didn't want to go through hours of preparation shredding beef, pork, beets, and chopping leeks, celery, onion... figuring out the right proportion of peppercorns, etc.
But, this is what I DID do (be warned, it's oddball):
5 qt dutch oven - heat at medium high.
one bottle of GOOD Merlot.
2 lbs deli shaved roast beef - cut, so it would resemble shredding.
Beef Soup Base, to compensate for the fact that I the meat was pre-cooked.
5 cans of small, whole beets. I used the kind that's packed with nothing but water and salt. No other nitrates or preservatives, so the liquid from the cans went in the pot.
I sliced the beets as thinly as I could.
One large red onion.
Some Montreal Steak Seasoning.
One bag of Broccoli Cole Slaw.
I left it on the heat and let the flavors mix for a while... I just tried a small sample bowl.
Holy shit!
I have no idea if this is what Borscht is supposed to taste like, but whatever I did - it's GOOD.
HEH, not only that - I got a tiny bit tipsy off of it! It appears the alcohol hasn't burned off yet - and might not. LOL. I rock.