Madison House Chef

Cassoulet (photos)

In honor of Julia Child’s one hundredth birthday Ken wanted to make something French … out comes Julia Child’s The French Chef’s Cookbook: Recipes from Julia Child’s celebrated first television series. ‘What shall we cook,’ he muses? Poulet en Cocotte (Whole Chicken Roasted in a Casserole), Filet of Beef Wellington, Ossobuco, or perhaps Poularde Demi-Desossee, Evocation Albufera (Partially Boned Chicken Poached in White Wine; Rice, Mushroom, and Chicken-Liver Stuffing; Curried Sauce)?

Cassoulet!

Oktoberfest Celebration: Weiner Schnitzel

Weiner Schnitzel, kraut, pomme frites, soft pretzel, and bavarian senf (Bavarian mustard)

My husband Ken and I have long enjoyed Munich as a place to relax, to eat good food and drink exceptionally good beer. This year after leaving Florence, thirsty for a tall Augustiner Edelstoff and wanting to show the kids the amazing Deutsches Museum, we spent several days in Munich. During the time there both kids discovered a love for Weiner Schnitzel.

Moo Shu Pork with Mandarin Pancakes

This version of Moo Shu pork was a wonderful surprise that everyone at the table ate and enjoyed. I must add that this was better than any MSG laden, Chinese carry out Moo Shu I’ve ever eaten.

Plus, the mandarin pancakes were simple and tasted good as a vehicle for the veg or as a stand alone carb (per MELG).

Sausage Gravy and Biscuits – The Joy of Cooking by Sight, Smell and Taste

Pure Comfort Food!  Indeed, this recipe is not low fat, not low calorie, not low anything for that matter, but the essence of comfort food is to discount any nutritious value and soak in the comfort value.

This recipe is one of those things I remember my grandmother making in a big cast iron frying pan.  She taught my dad, who I watched for years make this same gravy, and then in time he taught me. 

 

Smoked Virginian Ham on Focaccia

 

Presenting…. my son Gregory’s favorite sandwich – smoked Virginia ham on my Quick and Easy Focaccia.

Herb Stuffed Pork Tenderloin (with photos)

This recipe is an adaptation from an old cookbook titled Low-Fat and Luscious (an old BHGardens book).  This tenderloin is quite easy to prepare.

Marvelously, this pleasing herb stuffed loin is also both low fat and low calorie.  The entire assembled tenderloin is 810 calories.  If the pork is to serve 4, then that’s only 200 calories per serving. 

Ode to a Bacon Roll

Thanks to today’s “Guest Writer” – the illustrious, pizza chef, Ken.

‘While not usually given over to rhapsodizing on the ineffable qualities of breakfast foods, it is hard not to find some room to do so when you actually discover the perfect take-away masterpiece of simplicity.  To wit, the humble Bacon Roll.

When you think about it, this is ten different shades of spouting foolishness about a smoked, salt-laden, pork product shoved rather unceremoniously onto a rather indifferent roll of bread.  How could one possibly get all in a dither about something so basic, banal, and well, not particularly good for you?

Bacon and Sharp Cheddar Cheese Muffins

These savory muffins are inspired by Cheddar, pancetta, and spring onion muffins in the August 2010 Delicious magazine that I picked up when we were in the UK. The concept, combined with the magic of Michael Ruhlman’s book Ratio, has created this new MHC muffin. 

I’ve been looking for new options for the lunchboxes / bentos for this coming year, and this may well be part of the rotation, especially because they can be frozen.  I like make ahead foods; it makes preparing bentos that much easier.

Monday Marathon

Yesterday/Monday: Began the day by walking to the butcher shop for 5lbs of ground beef, 5 lbs of ground pork, 10 lbs of Milanesa res (beef sliced incredibly thin) and 2 plump chickens.  After walking home and changing clothes I went to HEB (drove, bummer) for 5lbs of bacon, 5 lbs of Italian sausage, 9 cans of tomato sauce and crushed tomatoes, 4 lbs onions, 1 large jar of pickles, and few other items needed.

The result by days end --

two roasted chickens, meat pulled from the bone -- (one protein 3 meals)

15 C of homemade chicken stock made from the bones of the roasted chickens (frozen 3 C portions)

45 roladens with bacon, pickle and onions (frozen 2 per bag with extra onions)

3 LARGE pots of ragu (still finishing their day 2 cooking today with a little more added tomato sauce; will freeze later for a bzillion meals.)

…and a batch of chocolate chip cookie in bar form.

It’s been quite a Monday marathon – and the larder is again well stocked.

What a fabulous day off.

Balsamic Roasted Sausages & Chicken with Red Vegetables (with photos)

 

Serves 4
Prep Time 5 mins
Cook Time 30-45 mins

This recipe is a slight variation of the BBC GoodFood August 2010 issue, Balsamic Roasted Sausages with Red Veg.

 

 

 

Baby Back Ribs

   

My husband, Ken is the first ever ‘guest’ blogger… his fabulous, soon to be famous ribs, which was requested and ravenously eaten by our son (and gathered extended family, too) on the occasion of his 14th birthday, are today’s feature!

~Enjoy!

Ribs, post cook, pre-broil (It’s difficult to keep your fingers out of them while they rest)

 

 

Baked Ham (Alton Brown’s City Ham Recipe) with photos

 
The decision was made to have ham this year for the main course of Christmas dinner.  Now, you must understand that I’m not a big fan of ham.  I don’t mind pork as a rule, but ham and I have never been kin.  Maybe it’s the texture, maybe I’m just eaten too much greasy ham… I’m not truly certain except that I generally choose any other protein for the meal’s centerpiece.

However...

 

Pulled Pork

Pork -- the other white meat.  Pulled Pork -- the most versatile way to use it.  More than anything, we call it delicious and enjoy shredded pork every way from sandwiches to plated with kraut.  Having been hungry for good, slow cooked pork and eager to have some put back in the freezer for some of our upcoming busy days/nights we decided to do a 9lb picnic shoulder (that and our pan won't hold a larger piece...LOL).  Here are photos of the process of start to finished, minus the ones of us duping around all day, and by hour 6 standing at the oven taking in the amazing aroma.  

The Secret Recipe for the most Tender & Delicious Ribs

I've been hungry for ribs and as we've traveled we've been looking for a good ribs place, but to no avail.  I may have to wait until we get home and have Ken make his soon to be famous ribs. 

The key to perfect ribs is time.