Category: Cook

Burger Journey

I love to travel, whether it’s by plane, train, bicycle, or on foot. The destination may provide some purpose, but it’s not necessarily the main point. Such was my search for hamburger parts these past few days. I say “parts” rather than “ingredients” as a burger is largely an assembly operation requiring few cooking skills.… Continue reading Burger Journey

Ground Chuck

After “Foraging for Brioche Buns” yesterday, ground chuck took center stage today. Cycled over to our old neighborhood to an actual butcher shop, Lowry Hill Meats. Tomorrow, we grill thoroughly curated(!), hopefully not cremated, hamburgers.

Categorized as Cook

Veggie Paella

My first (almost) veggie paella tasted pretty good, but I need to cautiously work on developing a deeper, more caramelized base crust (socarrat). Used Arborio rather than Bomba rice (I’ll do that again next time), and chicken (rather than veggie) broth.

Categorized as Cook

Minnesota-Grown

Leftover mushroom risotto tasted pretty good: made patties for dinner. The mushroom, lettuce, tomatoes, and asparagus are all Minnesota-grown.

Categorized as Cook

Norwegian Nordic Blu Salmon

Towards the end of my cycle ride, picked up Norwegian Nordic Blu Salmon at Coastal Seafoods, claiming their over 55 discount on Tuesdays. Dwight cooked it to smoky, silky perfection on a cedar board. The foil was an unsuccessful experiment to save and crisp the skin.

Categorized as Cook

Assembling Musubi

Assembled musubi for lunch. Made a glaze for the fried spam with port and shoyu.“I cook with wine, sometimes I even add it to the food.”― W. C. Fields.

Categorized as Cook

Pairing Braise and Salad

Made a root veggie (rutabaga, carrots, potatoes, onions) with lamb braise. Tomatoes, tomato paste, and paprika made it rather monochromatic. Plating(!), and the shaved fennel and supremed orange salad by Dwight. Leftovers for dinner on Tuesday.

Categorized as Cook

Market Day

Well-maintained industrial ruins towered above while I waited in a socially distanced line at Mill City Farmers Market.

SOS

Meat and gravy left over from Sunday dinner. SOS (sh*t on a shingle) is in our future.

Categorized as Cook