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Culinary Successes
Sep. 17th, 2007 07:31 pmWas in a cooking mood yesterday and today. Being rested and having a few spare moments will do that, I suppose. Last night, had the urge to make bread. Went out to the garden and saw the surplus of thyme, so to teh intarweb I went, to find a recipe. Many hours and several cups of flour later, I am now the proud mommy of two loaves of Olive-Thyme bread, to be sampled later tonight. They look beautiful, at any rate.
Experiment #2 was tonight's dinner... a dangerous proposition at its best, sometimes, when trying something new. We like corned beef. A lot. Especially done in the crock pot. Set it up at 10:00 in the morning, forget about it, eat when you're hungry. Is good. We've cooked it in water, in apple cider, and in apple juice with a splash of apple cider vinegar. The appley-ness adds a wonderful flavor to the beef. So... the next logical step: Hard Cider. This morning, I set to work, armed with a beautiful cut of corned beef, two big red potatoes, one onion, various spices, and three bottles of Woodchuck Granny Smith cider. Eight hours later, after corralling the last potatoes and bits of beef (it fell apart in the pot. mmm...), we sat down to dinner. Taste buds and tummy approve of the experiment. The flavor of the Granny Smith apples permeated the potatoes and meat just enough to give a hint of apples, but more than with cider or juice. It may be the natural tartness of the Granny Smiths working with the other flavors, but all in all, Very Tasty. And, I'm not falling off my chair as I'm typing, so the alcohol in the cider either boiled off, or I'm not as much of a lightweight as I thought. ;) (not that there's much in a hard cider, anyway...)
Experiment #2 was tonight's dinner... a dangerous proposition at its best, sometimes, when trying something new. We like corned beef. A lot. Especially done in the crock pot. Set it up at 10:00 in the morning, forget about it, eat when you're hungry. Is good. We've cooked it in water, in apple cider, and in apple juice with a splash of apple cider vinegar. The appley-ness adds a wonderful flavor to the beef. So... the next logical step: Hard Cider. This morning, I set to work, armed with a beautiful cut of corned beef, two big red potatoes, one onion, various spices, and three bottles of Woodchuck Granny Smith cider. Eight hours later, after corralling the last potatoes and bits of beef (it fell apart in the pot. mmm...), we sat down to dinner. Taste buds and tummy approve of the experiment. The flavor of the Granny Smith apples permeated the potatoes and meat just enough to give a hint of apples, but more than with cider or juice. It may be the natural tartness of the Granny Smiths working with the other flavors, but all in all, Very Tasty. And, I'm not falling off my chair as I'm typing, so the alcohol in the cider either boiled off, or I'm not as much of a lightweight as I thought. ;) (not that there's much in a hard cider, anyway...)
