Delayed post, originally drafted on September 21, 2014. I’m developing an unfortunate habit of writing things and then not posting them if I don’t have the perfect photos, or if I would have done something very differently. This Must End. I give you, belatedly and with No Illustrations At All, Sassi and the One Year Soup.
TL;DR: Make soup stock out of more than one kind of protein. Be amazed.
I’ve had some unprepossessing grayish lumps in my freezer for nearly a year. They are labelled “Magic Clam and Lobster Broth.” I have a birthday tradition, in the less-lean years, of getting lobsters and clams from Maine. Coming up on Lobster Weekend 2014, I was trying to use up the stock I have left from last year. (I’m also reminded that I never posted the recipe for Lobster Waffles, because I couldn’t figure out what to tell folks to use for the broth, given that it’s mean and obnoxious-foodie-privileged to expect people to have clam and lobster broth just lying around. I’ll try to do some tests with bottled clam juice and maybe some frozen lobster tails or something…) Continue reading Sassi Saucier and the One Year Soup
I’ve seen a variety of instructions for clarifying stock with egg whites. The lack of authoritative step-by-step details annoys me. (I realized too late that I should have called this post “Sassi Clarifies Clarifying Stock”, but now I don’t want to mess with the permalink.) Today I had two different stocks to clarify, so I tried two different techniques. Sadly, I’m lacking important photo documentation; my phone ran out of charge at an inopportune moment, and I couldn’t wait, so I’ll have to provide visuals in a future test. Continue reading Sassi Clarifies Stock
(Re-posted here, Sept. 2014. Originally posted on Oct. 18, 2012, as a Facebook Note.)
Here’s how I made the stew I posted a picture of yesterday (Oct. 17, 2012), plus bonus toasted pumpkin seeds.
[Retrospective comment: Alas, I took no photo of the Best Pumpkin Seeds Ever.]
Things you should be aware of: I have access to crazy ingredients. My mom hunts wild mushrooms. She cans or dries a lot of them and gives them as gifts. I live in a metropolitan area with specialty food shops like Balducci’s and Penzeys (where I get Aleppo pepper and most of my other spices). For the past three or four years I have put “fancy salt” on my wishlist for Christmas, so I have a collection of salts. I realize this is not normal.
Also, my almost-former-boss and longtime friend and ally Piers (whose imminent departure for a new job in France is the primary cause of both my recent sleeplessness and willingness to focus obsessively on a recipe that takes four days) said he thought it would be funny if I included not just the recipe, but also all the other stuff that was going on. Jim Chokey, I charge you with turning this narrative into recipe-file-appropriate form. Continue reading Lamb & Pumpkin Stew; Toasted Pumpkin Seeds
For some time I’ve been posting cooking notes on Facebook (including a slightly earlier draft of this one). Henceforth, I’ll be posting them here, under the “Sassi Saucier” category.
TL;DR: Duck confit with jicama fries and a rhubarb jus; Szechuan peppercorn duck breast with rhubarb-jicama slaw. Skip to the recipes.
If there were an Epicurean Guild I were trying to get into, this might be my masterwork submission. I do not say that lightly. It’s spectacular. I’m not even going to “IMHO” that. (That Sassi, she is not humble.) From my researches during the 2014 Rhubarb Season, I present:
Duck, Rhubarb, Jicama: Two Ways.
The confit-and-fries could serve 4 on its own if you made twice as many fries as I made for Two Ways, and had a salad.
The slaw is enough for 4 duck breast fillets. I only made two fillets during the Two Ways prep. (So, if you were only making one Way, you should use 4 duck breast fillets for 4 entree servings.)
The pairing could probably serve 8-12 as an appetizer or small plate.