First of all, image quality is not up to usual standards because I'm away from home and am using my iPhone. But nonetheless, we've been doing 100% home cooking up here at our maintain retreat all week. Here are some selections.
This is completely the classic recipe you can find on the net: raw egg yolks, anchovies, garlic, lemon, parmesan, EVOO. Just for shits & giggles I looked at the list of ingredients on some so-called "high end" bottled caesar dressings while at the market. Total crap. Most even proudly proclaim: "No egg, no anchovy." Then it's not caesar dressing.
Of course, that went on the salad with plenty of shaved parmesan.
And this went together with chicken picatta.
I basically used this recipe. What I did differently was to use Red Mill corn flour for the dredging and then about half white wine (to deglaze the cooking pan) and half chicken stock. It was really, really tasty. You could make it without the flour, I suppose, but the amount is pretty minimal, it's gluten free, and it helped thicken the sauce.
For "breakfast" the next day I had enough dressing and romaine left, as well as a leftover chicken breast, so I made chicken caesar salads.
That's garnished with some green onion, fresh parsley and of course medium boiled egg. My method for getting a nice medium boiled egg is to bring the pot to a boil, immediately tun off the heat and cover the pan for exactly 10 minutes, then immediately remove the eggs to a cold bath to stop cooking. This gives you a nice soft & moist yolk. For soft boiled, go 5 minutes and for hard, 15 minutes.
For dinner it was going to be pork chops fried in bacon drippings.
Pork Chops Pt. 1
This is one of those comfort foods. The gravy is just a simple chicken gravy where I deglazed the cooking pot with stock, leaving the bacon drippings in place. Make sure you don't salt whatever you're cooking if you do the gravy in the same pan like this.
I'm getting good at making oven fries and it's so much easier than frying in a pan or deep frying, and it uses way less of your valuable animal fats or coconut oil. In oder to get chips that don't break apart when you toss them halfway through the process, I cut the potato in half sidewise, then cut up accordingly. So, they are thicker and shorter and stay together quite well. I used the rest of my bacon drippings. I just put the cold drippings on the cookie sheet, put the cookie sheet on the stove top just long enough to get warm enough to spread the fat around. Then I just toss the chips with my hands to get a good coating. Then they go in the oven at 400 for about 20 minutes or until brown. I try to toss them a couple of times during the process. Here's another view.
I hardly ever eat bacon anymore. I'd say less than once per week, or even less. I just got completely tired of applewood smoked, for example, and most cured bacon tastes unpleasantly salty to me, now. But I was out of bacon drippings and I wanted some fried potatoes and onions with my eggs, so I went and got some bacon for perhaps the first time in a few months.
Yesterday morning Beatrice headed out with the dogs for the drive down to SoCal to spend the rest of her vacation week with family, so I was on my own, both for the breakfast above, as well as dinner. Well, I took the opportunity to go full-on carnivore for dinner. Two filets, pan fried in butter and then fired under the broiler with a pat of butter on top of each in order to get that burned butter effect (that's what makes the filets at Ruth's Chris Steakhouse so awesome).
I had myself a cup of Häagen-Dazs pistachio ice cream for dessert.
I'm sitting here listening to a recent interview with Dr. Ray Peat someone sent me in email this morning and I'm just marveling at how complicated some people want to make the simple act of getting real food, preparing it, eating it and just enjoying life. I'm becoming increasingly impatient with this sort of nutritional reductionism that seems to serve more a purpose of confusing people so that they flock to certain "gurus" just to know what they can eat. Peat seems like a nice, geeky guy, but I can't say that for some of the others out there.
Eat real food. Stop stressing about it. Enjoy life and share this post if you like it.