What’s Cooking

22 Nov

It is in the teens and low twenties here, with snow falling and at least five inches on the ground.

Yesterday I smoked four trout and we ate one for supper.  The others will be for Thanksgiving.  We had venison tenderloin (the muscle fillet mignon comes from) from the doe Jay shot cooked in butter.  Beet salad: shredded cooked beets with raw onion, seasoned rice vinegar and a bit of salt.  Potatoes.  We also had boiled deer heart with ketchup.   I put a couple bay leaves, salt and allspice berries in the cooking water which will be saved to make rice.

Also yesterday poached some chicken thighs and made mole hoping friends will come to lunch Sunday.  They will!  Those will be served with rice.  Hope to make pineapple upsidedown cake for dessert, which is started in a cast iron skillet and finished in the same pan in the oven.

Lunch was homemade pizza, one with cheese and pepperoni and the other with finely sliced onion and sliced green olives.

Tonight we will have gravlax–cured salmon–that I started a couple days ago.  There will be enough for tomorrw also.  And maybe some salad from the cold frame.

A few hours later:

gravlax

One Response to “What’s Cooking”

  1. Randi Anglin 22 November 2008 at 6:33 PM #

    Gosh, you guys are so back to the earth! I guess we’ve become pretty citified. I do fondly remember Jay’s venison jerky…. I have been lamenting old and dear friends that have slipped through the cracks of time. You and Jay are two of the hardest to live far from.

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