Whoa nelly, that is a mouthful. It has been hot in the Seattle area. Hotter than most of us are equipped to deal with. With many stretches of days in the 90s, the idea of turning on the oven, and frankly even using the stove has been far from appealing. I have set up shop on our covered back deck and doing the vast majority of my cooking out there. We have a little plug-in induction burner that I’ve been using extensively. We also have the Weber grill and my somewhat ghetto fabulous styrofoam cooler lined with a black trash bag that I’ve been doing sous vide cooks in. It’s super efficient so we’re using a lot less power to cook stuff. As is my true summer style, I’ve been slacking pretty phenomenal at avoiding meal planning, and that has resulted in pretty sad improvised dinners and lots and lots of breakfast sandwiches (I haven’t told you about the new chickens yet, but we’ll get there).
I really needed to get back on the wagon and start pretending to be a grown up who is actually capable of managing their own life and feeding themselves and their family, so I came up with a meal plan for the week. One of my favorite make-ahead breakfast items is quiche. Crustless if I’m being lazy or otherwise avoiding extra carbs. Unfortunately, part of making quiche involves turning the oven on. Sometime last year I read post about making personal sized cheesecakes in jars. Makes sense, you use a water bath to regulate the temp of cheesecake in the oven anyway. I imagine that you’d get an even more even perfectly silky texture with a sous vide style water bath. That got my wheels turning and I decided to try my hand at making personal size crustless quiches in the water bath, and damnit, they are fantastic! They are creamy and custardy (totally set) but not dry or runny.
Sous Vide Crustless Quiches (Ingredients for one, easy to scale)
Ingredients (per quiche – if you have a calculator or basic math skills, scaling up is pretty easy)
Nutritional Breakdown if that matters to you:
This is a goody. Simple and satisfying as a small meal, or add a side of some sort and serve it as a “normal” meal.
Makes 5 servings, takes 45 minutes
Last year we bought 1/4 cow and split it with another couple. Neither of us had ever purchased a portion of an animal before in this manner, so it was quite a learning experience for us. We both ended up very satisfied with the results though. For me, it was such an interesting way to expose myself to cooking cuts that I have never made before/probably wouldn’t buy in the store. There are few things that force you to stretch your cooking muscles more than a freezer full of stuff that you’re not sure how to cook! Regardless, it was something that we wanted to do again. But after The Great Freezer Failure of 2014, I bought a slightly larger chest freezer (went from 5 cubic feet to 7) and an alarm that goes off if the freezer hits above a specified temperature. Once I got the freezer situation figured out, I got into contact with the farm that we purchased our steer from last year and learned that all of their animals to be slaughtered prior to autumn were spoken for (sad trombone) and we were hoping to have something in the freezer during grilling season! As luck would have it, I was visiting my mother around that time and drove past a sign on the highway (this is actually how I found the beef. I know, right?) advertising “grass fat beef Blacksmith Farms” and the phone number. Feeling a little desperate and maybe craving a steak from a healthy animal, I set to researching the farm. I couldn’t find a great deal of information about them, but everything that I did find was overwhelmingly positive, so I got into contact with them and got breakdown on their method. As is noted in my post last year about the 1/4 cow, buying portions of steers this way usually goes thusly. Hanging weight (this is the weight of the steer after it has been slaughtered, skinned, and all of the internal organs have been removed – this goes to the farm that grew the steer) + Cut & Wrap fee (this is a fee per pound hanging weight that goes to the butcher that processes the meat) = Total. Now, this sounds simple enough, but the hanging weight is not your take-home meat amount. Here, let me give you our breakdown.
Hanging weight (half steer) 413lbs @$3.10/lb + $40 harvest fee = $1320 (this is what goes to the farmer)
Steer is then transferred to the butcher shop, where it spends 14 days dry aging. During this time, it loses a little water weight and the enzymes in the meat begin breaking down some of the proteins, making the meat more tender.
Hanging weight (at time of cutting after water weight loss) 401lbs @ $.80/lb + $20 size charge + tax = $370
Total for steer = $1690
Total weight of meat after cutting – 298lbs
Total cost per pound in the freezer $5.67/lb (Once we split the steer into the parts that we wanted, and subtracted the weight of the soup bones from that, we ended up with a total cost of $6.21/lb)
That is a far cry from the $3.10/lb that goes to the farm, and let me give you my disclaimer. With this farm/steer/butcher, we got very lucky. Last year, the steer that we purchased was smaller, and the butcher was less efficient. I can’t remember the specifics, but we ended up with something like a 60-65% hanging weight/wrapped weight. This year, the steer was huge, and the butcher that they use was very efficient, and we ended up with 75% efficiency. When we picked up the meat, the butcher even noted that this farm seems to have really big cows (and angus tends to be larger on average to begin with) that have good fat distribution (which tends to be more uncommon with grass fed). Additionally, the taste of this beef has been superior to last year’s. When buying and eating any grassfed beef, one expects a certain level of gaminess with it. It’s the nature of the beast. Last year’s steer was on the stronger side as far as gamy flavor goes. This year’s is a lot beefier and has a more toned down level of funk. It was a pleasant surprise. The specifics that I got from the farm is that our animal was a 30 month old angus steer, if that’s helpful to anyone reading this and doing information gathering.
Once again, we had a bit of a drive to get the beef. If we hadn’t hit traffic, it would have been about an hour and 45 minutes. If you live in a larger metropolitan area, you may be well-served to look for meat from further out. My experience has been that there is usually better availability and the prices are lower.
The half cow, in coolers (we had a long drive and it was very hot outside) filled up pretty much the entire back of my little Mazda hatchback. Once we got it home, the other couple came by, and we played the game where we divvy up the cow. First, everything got set out on our counters, and grouped by cut. We got a shockingly large amount of ground beef from this bad boy. 53lbs apiece, so 106lbs total. A third of the steer ended up as ground(which is fine with us, because who doesn’t love burgers, tacos, cottage pie, etc?). After that, we went through and took turns picking out the most “valuable” cuts. There was a little bit of negotiation. Our friends value T-bones pretty highly, and I’d rather have ribeye or sirloin. It worked out really well. Then I once again went through and weighed everything as it got put into the freezer. Having all of the cuts and weights not only made writing this blog post easier on me, but also makes meal planning much more simple. I can reference my spreadsheet to determine what I have, and how much of it I have. Once a cut has been eaten, I simply remove the line from the spreadsheet and the inventory of my freezer stays up-to-date.
It’s been a while since I’ve shared a recipe. And in true Laurel fashion, I have totally forgotten about the specifics of this recipe. But luckily, this recipe is more of “a little of this and a little of that” type. You know, when you combine bacon, cheese, and smoke, it’s hard to go wrong. Seattle has been experiencing a heck of a heat wave this year. I’m already sick of meal planning to avoid putting much heat in the house, and we are only in July. There is still a solid 45 days left of hot weather. Anyway, this is a simple way to reduce overall house-heat, and can be done fully outside if you either have an outdoor burner of some sort or just omit the sausage. I am not entirely sure where the name came from, but the Atomic Buffalo Turd designation seems to refer specifically to jalapeno poppers that are cooked on a grill or in a smoker, stuffed with both cream cheese and a meat product of some kind (many people use lil smokies) and wrapped in bacon, vs breaded and fried.
Atomic Buffalo Turds
This is a quick, down and dirty rundown of my garlic aioli. A more in-depth discussion of the various methods of assembly and ins-and-outs of the process can be found here. This is how I go about making it on a regular basis. It takes under 5 minutes from start to finish (including cleanup) and I get so many compliments on it, it even surprises me (and I freaking love this stuff). A couple months ago friends came over for BLTs, and one of them said “I kind of just want to eat this on some toast without the lettuce, tomatoes or bacon.” So she did. Last night, another friend, having a little bit extra in her dish after dipping some incredible spot prawns in it asked it it would be weird to just eat it with a spoon. (It’s not. Craig and I have both done it.) Anyway. People don’t seem to believe just how simple it is to make. So I made a really low quality video of the process.
1 tablespoon dijon mustard
3 cloves garlic, run through a garlic press (microplaning them is also an acceptable alternative)
2 tablespoons acid – this could be vinegar, lemon juice, lime juice, or whatever you have floating around
1 large pinch salt
1-1.5 cups avocado oil
2 cup jar. I prefer a wide-mouth pint jar, but a narrow mouth one works OK as long as your immersion blender fits in.
Immersion blender (Did you know you can get a vintage bamix for like $30 shipped on ebay? Just sayin’.)
I am entirely aware that eating paleo is first and foremost about eating healthful, real food. But everyone has cravings, and sometimes the best you can do is to make an unhealthy meal as close to healthy as you can get without totally sacrificing what’s at the heart of the dish. This is that. The base recipe is the Cooks Illustrated Orange Chicken which is incredible, but decidedly unpaleo. The whole recipe is pretty heavily adapted. But it really does taste similar and there is far less oil waste and fuss, so there’s that!
This recipe is fairly time consuming for a takeout substitute, but I promise it’s worth it if you’ve been craving Chinese or want something to feed to a group of people or potentially finicky eaters. Throw a pot of rice into the mix and it’ll satisfy even the fussiest of people. I’ve doubled the original recipe because if I’m going to the effort and mess of making this, I am going to make a ton. Feel free to cut in half. I will suggest that if you have a pizza stone, heavy pan, or baking steel, make sure that this is in the oven and preheated. It’ll facilitate the crisping of the coating.
Marinade & Sauce
3lbs boneless skinless chicken thighs
1.5 cup chicken stock/broth
1.5 cup orange juice
Zest of at least 1 orange, finely grated using a microplane type grater
.75 cup vinegar – apple cider or white wine
.5 cup coconut aminos (or tamari if you’re very strict)
.75 cup “approved” sugar – I used a combination of maple syrup and honey
6-8 cloves garlic, grated, minced, or run through a press
2″ or about 2 tablespoons fresh ginger, grated
.5 tsp cayenne (adjust up or down depending on how spicy you like it – this is middle of the road)
4 tablespoons (or .25 cups) tapioca starch
4 tablespoons (or .25 cups) cold water
4-5 egg whites
2 cups tapioca starch
1/2 tsp cayenne pepper
1 tsp baking soda
.25-.5 cup avocado oil, chicken fat, coconut oil, etc. Whatever high-heat oil works for you
2-3 lbs veggies – I used cauliflower, broccoli, and bok choy
Chop your chicken and make your marinade:
Cook your veggies and prepare your breading station
Coat and cook your chicken
Cook your sauce
Assemble and enjoy!
Ok, so this stuff is delicious. I have had a tenuous relationship with sausage casings in the past, but I have since made peace with not making stuffed sausages, and just being satisfied with making sausage patties and using it as a loose sausage, not in casings. And so we come to my ginger sage breakfast sausage, which is based on Michael Ruhlman’s version, but has been modified to suit my tastes. It’s a little less salty (I don’t reduce the salt in recipes without serious consideration, but Rhuhlman has a very heavy hand with salt) and tweaked all of the ingredients until (at least to my palate) everything was more harmonious. Please, feel free to adjust to your specific tastes. These are great in breakfast sandwiches, or in paleo “sausage mcmuffins with egg.” This recipe does require the use of a meat grinder, but you can use one for all sorts of things. Otherwise, you could always spring for pre-ground pork, but that kind of takes away part of the allure of having used distinguishable parts of the animal in your sausage (pre-ground meat kind of creeps me out). And for your sanity (and the sake of consistency, I recommend the use of a scale.
Ingredients(makes 80 1oz sausage patties):
5lbs fatty pork – shoulder/boston butt is preferred – cut into pieces small enough to fit down your meat grinder’s tube
29 grams or 1 oz salt
4 grams (or 2 tsp) black pepper
22 grams grated or pressed garlic
10 grams finely minced fresh sage
3 grams red pepper flakes
5o grams grated fresh ginger