I'm just going to come out and say it:
We need an award for best cooking in a under-construction kitchen.
We need an award for best cooking in a under-construction kitchen.
In addition to the rainbow cakes, ice cream, homemade croutons, pear crisp, fondue, meringues, Moroccan chicken, etc., tonight, Marc pumped out a amazing Czech dinner for me. Five Spice Beet Soup garnished with cucumber slices and greek yogurt. Oh, and add a side of Rinaldi Sausage & mustard for good measure.
And if you are thinking, ew, beets? I promise, it is good. (recipe here) Not too bad for a stupid, weak hotplate that can barely boil 1" of water, right?
And as we speak, he is making a salt brine for a whole chicken. The rosemary is from our very own crack house garden. I will say that the plywood "counter tops" are getting on my last nerve. They aren't very sanitary and you can't clean them without getting a million splinters.
Two interesting notes:
#1 - I'm sausage royalty. A sausage princess if you will. Rinaldi sausage is my father-in-law's. It's the best sausage I've ever had and I'm not just saying it due to my aristocracy. If you are in the Detroit/Northern Ohio area look for it at your grocery (or just head to Salvaggios).
#2 - Beet soup makes you pee pink. Don't freak like I did.
#1 - I'm sausage royalty. A sausage princess if you will. Rinaldi sausage is my father-in-law's. It's the best sausage I've ever had and I'm not just saying it due to my aristocracy. If you are in the Detroit/Northern Ohio area look for it at your grocery (or just head to Salvaggios).
#2 - Beet soup makes you pee pink. Don't freak like I did.
Your Majesty!
ReplyDeleteI absolutely love fine, artisanal sausage. I'll see if we ever get any of your family's product down Cincinnati-way. We rely upon Kroeger Bros. at Findlay Market. Most folks have no idea how exquisite good sausage can be.
BTW, has Marc experimented with "dry brining" (where you salt and season the bird dry and hold it over night)? With a fresh (never frozen) bird, even a turkey, you can often sidestep standard brining hassles with no ill effects and sometimes better texture.
Mark
Mmmm. I love borscht soup so I definitely will have to give this a try. I'm not sure why everyone turns up their noses at beets. They are pretty tasty!
ReplyDeleteI'm with you, Megs. I love them. I often roast or grill them with fennel. Just be careful not to burn them (all the sugar in them makes them a burn hazard). I must admit that I've never had them in a soup, primarily because it would likely end up on a white shirt or on a silk skirt (it's just the way our luck runs).
ReplyDeleteStill, I'm tempted. I may just have to have a "red shirt and jeans day" with Mrs. "OrDie", and not worry about spilling. :D
Mark
Yum. What's the recipe for the salt brine? Care to share?
ReplyDeleteI think I'll pass on the beets but do share the brine...
ReplyDeleteI just posted the brining recipe above, enjoy!
ReplyDelete