not all who wander are lost.

Wednesday, October 24, 2012

Great Friends Great Meals.

Homemade Pepper Jelly and Pickeled String Beans from Adenas garden and kitchen. I told her the other day that if I played for the other team, and if she didn't have an amazzzzing boyfriend, that I'd marry the shit outta her. Such a generous person, amazing gardener and chef and just and all around amazing human being.

We had a little girls get-together the other night at Pam Traceys house for {CrossFit} Sams birthday. I made the food: curried cauliflower soup, spicy sesame string beans, brussel sprout salad with dates and pepitas, and sauteed greens. Oh yeah, I also juiced pomegranates and made a cardamom simply syrup for some kick ass antioxidant-packed-Pom-Martinis.

Tuesday night has become Family Dinner Night with Brad + Ro and Me + Mom. We alternate, one Tuesday I cook at our house, Ro cooks the following at their house. Last night we started dinner with a bottle of Veuve Cliquot(!!!!) and an amazing plum tomato tart with basil.

Everything we ate was home-grown or killed by a friend. The yukon gold potatoes, shittake mushrooms and plum tomatoes were from Rochelles fathers garden. The venison roast was killed by Ro's cousin. And the swiss chard that I made was from our garden. The wine...from Spain! haha.

Brad and Ro, our epic hosts.

Holy Shitballs. I have been eating some AMAZING meals this past week: cooked by me, cooked by friends, grown from our very own gardens. Last night at our Tuesday Night Supper Club it was Rochelles turn to cook and she really outdid herself. The venison roast was cooked to perfection....and for any of you cringing right now, saying that you "dont like venison" or "venison tastes too gamey", then you just haven't had it cooked properly. Often people OVERCOOK it because it's "Wild Game!", don't do that.

Rochelle's Venison Roast: (P)
  • venison roast
  • fresh rosemary
  • salt and pepper
  • a few cloves of garlic
  • evoo

Generously dress the roast with chopped rosemary, salt and pepper. First you drizzle some EVOO into a skillet and sear the venison steak at a fairly high heat. Throw in a few unpeeled cloves of garlic. You want to kind of caramelize the outside so that you are sealing in the juices. With meat - the rule is HOT and FAST or LOW and SLOW. Obviously this was Hot and Fast. So you sear the meat and then just transfer the skillet into the oven (400degrees f) for about 10minutes and let the meat finish off cooking. When you pull the roast out of the oven you MUST let it "rest". For about 5-10minutes. Cover it with some tin foil and walk.away.  The roast was served alongside sauteed shiitake mushrooms which were just done in evoo, salt and pepper and were unnnnnbelieveable.

Cailins Greens with Garlic, Ginger and Cumin: (P, V, VG)

  • one bunch of Kale
  • one bunch of Swiss Chard
  • one clove of garlic
  • a tablespoon or two of fresh minced ginger
  • one jalapeno
  • cumin
  • salt
  • evoo or coconut oil

Begin by washing your greens, obviously. With the swiss chard you want all of it, stems included. Kale - discard the stems, keeping only the leafy greens. In a skillet drizzle some oil in (I recommend coconut oil) and sautee your diced jalapeno, garlic, and ginger for a minute or two. Then throw in your greens and sprinkle with some salt and cumin. It'll take about 5 minutes for the greens to cook down. Enjoy.

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