Live Qualitarian: Eat Well
Meats and fowl (not fish)
Bao Buns Bremner Style Sunday, May 17, 2020 What’s wonderful about WonderBread? I asked myself as we tried to make bread with small consistent air holes from a sweet dough. The steamed buns Steuart made this week used a dough that reminded me of Wonderbread, and I tried to
A la grain-berry crust: My favorite restaurant in Omaha for pizza is LaCasa – a family business more than 65 years old. They make a hamburger pizza that I order every time I visit, but order nowhere else. Their ground beef is spicy, not lumpy and just enough umami to
Gourmet (Ghormeh) Stew Camping For our camping trip this July, we made this stew – in order to use all the beautiful green herbs growing in the herb bed just outside the back door. After a long, slow (but simple) cooking time, we removed the dried limes, then cooled the
Lamb BBQ Mustard Glaze Using the recipe in Mastering the Art of French Cooking Vol. 1 (p.335) by Julia Child, Steuart made a thick saucey mixture to spread on the small leg of lamb. Dijon mustard, soy sauce, garlic, rosemary and ground ginger – combine in a bowl and add
Beef Stuffed with Thyme Butter A butter made with fresh thyme, garlic chive from the garden and anchovy spread onto the pounded flat beef flap, or skirt steak meat. Roll the meat up like a jelly roll, and tie with kitchen string. Place rolls in a Le Creuset and add
Clear beef stock in easy to use cubes. That’s the final product of a long process — not a hard one — that is the basis of some many great recipes, and that’s beef stock. Please feel free to read the post I wrote last winter about making beef stock
Steak au poivre: steak with pepper doesn’t need to be a great cut of meat or a huge one. So it can be elegant, and inexpensive. It’s quicker and easier than making a hamburger, high in protein and good for the blood and a cold night, like April Fools Day’s
:A Different Kind of French Beef Stew Beef Bourguignon is Steuart’s all-time best, never-fail crowd pleaser, but he makes it all the time. Poor me. For a Sunday night dinner with a couple of friends, he wanted to try something different. But thwarting him was a big piece of beef-
By Martha Smith Gordon surprised me when he brought home a pork sirloin tip roast from Costco. I asked him what he had intended to do with it. And he’d thought we’d spin it on the rotisserie on the BBQ. After doing some research, I nixed that idea. This roast