tag:blogger.com,1999:blog-63598147557167011952024-03-19T01:28:57.302-07:00Lupo et LapinTarranhttp://www.blogger.com/profile/05470436496351480930noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-6359814755716701195.post-1820137793436217412012-11-27T16:04:00.002-08:002012-11-27T16:04:20.987-08:00All the way home. <span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">We're sorry for the untimely and unexplained disappearance of nearly a year, but it's been a rather difficult time in the Lupo et Lapin household. With unexpected losses and career changes, we've not had much time for experimenting together. </span></span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">But we're back in action. And promise to be dutiful. </span></span><br />
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: small;">In the meantime we provide you with a favorite "recipe." Pigs in a Blanket. Not many remain.</span></span> </span><br />
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><b>Pigs in a Blanket</b></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;"><i>What You'll Need</i></span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">A devoted significant other to go to the store. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Send your beloved to the store to pick up the piggies, in the meantime try to preheat the oven to 450 degrees fahrenheit, make sure that it is cleared of any stored pots and pans before hand. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Set a beer to chill, and when said wonderful human being returns. Open box, unwrap frozen pigs in blankets, and then place on baking sheet. </span></span></div>
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<span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Drink your beer, or perhaps have a quickie while you wait. When lightly golden brown and puffed, carefully arrange your plating and serve with brown mustard. </span></span></div>
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<span style="font-family: Arial,Helvetica,sans-serif;"><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;"><span style="font-size: x-small;">Enjoy, and come back next week for actual recipes. <3</span></span></span></div>
Tarranhttp://www.blogger.com/profile/05470436496351480930noreply@blogger.com0tag:blogger.com,1999:blog-6359814755716701195.post-65368510314773866152012-01-23T12:53:00.000-08:002012-01-23T13:21:48.372-08:00Chicory Stout Lamb Burgers with Braised Fennel<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Sometimes when cooking is brought up it makes us a little bit stupid. We get excited, the two of us, we start planning menus and pairings. The logistics. Transferability. Which is exactly how we found ourselves laden with bags of half prepped food and ingredients trudging down an icy Greenpoint street towards our friend's home. </span></div>
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<span style="font-size: small;">"How the fuck did we let him talk us into this again?" An astute question. </span></div>
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<span style="font-size: small;">Somehow we'd been presented the idea of a Barleywine tasting at Brouwerij Lane and then dinner. And then us cooking dinner. To which we enthusiastically agreed, this is what put us in the middle of the snow with more shit than we needed to carry. Last night was a learning experience, both in the rigors of cooking in another person's kitchen and trust. Primarily, don't do it and if a mildly insane lush of a friend hands you a shot glass, question it first. </span></div>
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<span style="font-size: small;">When determining the recipe Lapin took a couple of key aspects into consideration. Lots of beer, lots of fire, lots of Jacob. Fucking delicious.</span></div>
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<span style="font-size: small;">No regrets though, and all things considered we managed a rather delicious meal on the heels of alot of high ABV's. This recipe makes about six burgers, Lapin over aimed on portions because she's insane and says that she wasn't sure how much us boys could eat. </span></div>
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<span style="font-size: small;"><b>Chicory Stout Lamb Burgers with Braised Fennel</b></span></div>
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<span style="font-size: small;"><b>What You'll Need: </b></span></div>
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<span style="font-size: small;"><i>For the burgers.</i></span> </div>
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<span style="font-size: small;">Two shallots finely diced</span></div>
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<span style="font-size: small;">1 bottle of Dogfish Head's Chicory Stout (or when it's off season, any Irish dry stout)</span></div>
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<span style="font-size: small;">1 tsp sea salt</span></div>
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<span style="font-size: small;">2 tsp crushed black pepper</span></div>
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<span style="font-size: small;">2 tbsp unsalted</span></div>
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<span style="font-size: small;">2 tablespoons of garlic and onion flakes</span></div>
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<span style="font-size: small;">3 dashes Worcestershire sauce</span></div>
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<span style="font-size: small;">A light pinch of Herbs de Provence. </span></div>
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<span style="font-size: small;">1 tbsp buckwheat honey</span></div>
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<span style="font-size: small;">2 lbs ground Suffolk lamb</span></div>
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<span style="font-size: small;">6-7 hamburger buns or parker house rolls. We like them from Eataly NYC's bakery. </span></div>
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<span style="font-size: small;"><i>For the fennel:</i></span></div>
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<span style="font-size: small;">1 bulb of fennel, roughly chopped. </span></div>
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<span style="font-size: small;">1 bottle of chicory stout</span></div>
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<span style="font-size: small;">2 tbsp of buckwheat honey</span></div>
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<span style="font-size: small;">1 tbsp butter</span></div>
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<span style="font-size: small;">A heavy pinch of sea salt</span></div>
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<span style="font-size: small;"><i>Second Level Burger Topping Tactics:</i></span></div>
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<span style="font-size: small;">2-3 shallots or one sweet onions thinly sliced. </span></div>
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<span style="font-size: small;">One half cup flour, seasoned with cayenne and salt. </span></div>
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<span style="font-size: small;">Frying oil of choice. </span></div>
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<span style="font-size: small;">4 tbsp of mayonnaise</span></div>
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<span style="font-size: small;">4 tbsp of non fat greek yogurt. </span></div>
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<span style="font-size: small;">Black Pepper.</span></div>
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<span style="font-size: small;"><b>The Logistics: </b></span></div>
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<span style="font-size: small;">In a nonstick skillet melt 2 tbsp of butter, then add your finely diced shallots, honey, herbs, and spices. Cover with stout and worchestershire, over low heat reduce down into a thick syrup, this should take about 10-15 minutes, and set aside to cool in a large bowl. Once cool, mix into your 2 pounds of ground lamb and set into the refrigerator to let the flavors meld, if you can do this the night before cooking it's even better. </span></div>
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<span style="font-size: small;">While that cools, follow the same procedure for the fennel. While that braises in the stout, crack open a Green Flash Double Stout and curl up on the couch with a loved one. It'll run about another 20 minutes. </span></div>
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<span style="font-size: small;">Now, time for some second level burger topping techniques. Not necessary, but far more delicious. Put on a pot of frying oil (Lupo demands Canola) and bring it up to about 350-375 degrees fahrenheit. Dredge the onions in the seasoned flour, fry at the last minute before serving. Mix together equal parts mayonnaise and yogurt, season with black pepper. </span></div>
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<span style="font-size: small;">Form the meat into six or seven burgers dependent upon the size you prefer. Oil and heat up a skillet. When the fennel is finished, fry up your burgers to medium rare. </span></div>
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<span style="font-size: small;">Proper assembly follows as such. Split your buns. Layer down the fennel with syrup on the bottom half, followed by your burger, yogurt sauce, and then fried onions. </span></div>
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<span style="font-size: small;">Crack open another Double Stout and Enjoy.</span></div>Tarranhttp://www.blogger.com/profile/05470436496351480930noreply@blogger.com0tag:blogger.com,1999:blog-6359814755716701195.post-47409698531534242282012-01-07T08:50:00.000-08:002012-01-07T08:50:16.643-08:00Bacon and Pecorino Egg Cups.<div style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif;">
<span style="font-size: small;">Did you know that there can be such a thing as too much eggs benedict? Heresy, I know. But entirely true. And surprisingly still a lot of work and dishes to clean even after we've perfected the art. And Lupo and I, we both hate doing dishes. Especially Lupo. <br /><br />So Lapin worked this one out as an easy break from our routine. <br /><br />This is a recipe that requires very little to no work, a maximum of four items to clean, and time to sneak in a quickie while they cook. And who the hell can complain about that? Serve with your favorite breakfast beer, we'd recommend Sierra Nevada's Celebration ( a delicious, light bodied fresh hopped amber, cuts through the bit of fat nicely without torching your palate.) , Or just a nice cup of tea and coconut water if you're feeling a bit hungover from the night before. <br /><br /><br /></span></div>
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<span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SWsnS2N8qfGHUeKHi65o-ub-MRRB2W64FS_lJL6PuTvQm4SqrrcmJWEEoJw3gelssxLnNETmMMTWbBIggFzA3v3AW4h4XmFa6YiEK_FSYe9K24eejlI0J0PrILbGRUpTWNrrLHR7b01_/s1600/Photo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1SWsnS2N8qfGHUeKHi65o-ub-MRRB2W64FS_lJL6PuTvQm4SqrrcmJWEEoJw3gelssxLnNETmMMTWbBIggFzA3v3AW4h4XmFa6YiEK_FSYe9K24eejlI0J0PrILbGRUpTWNrrLHR7b01_/s320/Photo1.jpg" width="320" /></a></span></div>
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<span style="font-size: small;"><b>Bacon and Pecorino Egg Cups for Two. </b></span></div>
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<span style="font-size: small;"><b>What you'll need: </b></span></div>
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<span style="font-size: small;">4-8 strips of bacon depending on the cut.<br />Old bread, preferably a rustic baguette, cut to fit muffin tin bottom. <br />About 4 ounces of cheese, we prefer Pecorino Ginepro, Toscano, or Parmigiano Reggiano. But any decently sharp cheese will do. <br />Four large eggs. Preferably pasture raised... <br />Sea Salt, Black Pepper, Cayenne (or spicy pepper blend)<br />Extra Virgin Olive Oil. </span></div>
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<span style="font-size: small;"><br /><b>The Logistics: </b></span></div>
<span style="font-size: small;"> </span><span style="font-family: "Helvetica Neue",Arial,Helvetica,sans-serif; font-size: small;">Preheat oven to 375 degrees fahrenheit. <br /><br />Cut the bacon in half and line a non stick, or well greased muffin tin with bacon strips first. Place in the oven while you cut your bread and shave off pieces of your cheese. Remove from the oven and then begin layering your bread down into the muffin tin on top of the bacon, drizzle each piece with olive oil, then top with black pepper and your cheese. <br /><br />Crack an egg into each cup, I prefer to begin with cold eggs to prevent them from over cooking and to keep them still a little runny, and top with cayenne and sea salt. Bake about 10-12 minutes, or until eggs reach your preferred doneness. You'll get two cups per person. <br /><br />Enjoy. Take a nap... and maybe follow up with breakfast number two. </span>Tarranhttp://www.blogger.com/profile/05470436496351480930noreply@blogger.com0tag:blogger.com,1999:blog-6359814755716701195.post-88651978459718868212011-11-05T11:51:00.000-07:002011-11-05T11:51:28.099-07:00Spaghetti Carbonara sans Lupo.I feel terrible writing this without my Lupo. I feel bad eating this without him too. But c'est la vie...<br /><br />The
weather has gotten cold and sometimes when a girl doesn't have her wolf
around to keep her warm, she has to turn to the next best thing.
Comfort food. <br />
<br />In this case...Spaghetti Carbonara. Which is just one of those
dishes that in it's total simplicity never fails to make a person feel
at home, taken care of...even if the person taking care of you is
yourself. After a long week, on a cold day...there are few things
better than a steamy tangle of perfectly al dente pasta, coated in
bacon fat, egg yolk, cream, and cheese. Crispy bits of bacon and sweet
peas nestled in like jewels amongst a velvety mass. There is something
that just cuts deep to your soul, purifying it and smoothing over the
wounds of the week with little more than a bite. . Whether eaten
greedily from a bowl or spread across a plate, topped with a gossamer
pillow of freshly grated cheese and cracked black pepper. In the
company of Netflix or friends. <br />
<br />But in honesty.... There is no pretension. No real ceremony. Just
good ingredients, brought together at the perfect time. Improvisational
and open to adjustment. It's easy, made with often on hand
ingredients, and deeply satisified. If my Lupo came home from work
late...this is precisely what I would make for him too. <br />
<br />If you have separate serving times too, you can always fry upon
extra bacon and set aside until later as well. This recipe is enough
for one person as a whole meal, or two as a side.<br /><br />
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<b>Spaghetti Carbonara sans Lupo. </b></div>
<b><br />What you'll need:</b> <br /><br />4 oz. uncured bacon or pancetta. (I prefer bacon, and am more apt to always have it at the ready.)<br />1/4 cup freshly grated parmiagianno-reggiano, pecorino romano, or grana padano. Plus more for grating. <br />
2-3 oz heavy cream. <br />1 egg plus one egg yolk. <br />About a silver dollar's worth of dried spaghetti. <br />A metric shit ton of black pepper. <br />A pinch of cinnamon. <br />Salt to taste.<br />Extra virgin olive oil<br />
Frozen peas (optional but delicious)<br />
<br /><br /><b>The Logistics: </b><br /><br />The idea behind carbonara is a
surprisingly simple four steps that anybody can honestly pull off, even
an overworked and exhausted chocolatier. Begin by dicing up the bacon
(preferably the organic, uncured, slab variety) and crisping it up in a
large sautee pan with a bit of olive oil to coat. While that get's
going, start your pasta water boiling with enough sea salt added to
allow it to double as a foot bath when you finish. In theory, your
pasta water should hit it's rolling boil at the same time your bacon is
finished, in practice...well. We'll see. Anyways. <br />
<br />In the meanwhile, in a separate bowl beat together your egg plus
egg yolk, grated cheese, pepper, salt & cinnamon, and heavy cream.
If you don't have heavy cream at the ready then just use two whole eggs
instead. <br />
<br /> Turn the heat off the bacon once caramelized and crispy and add
the pasta to water, cook until just al dente. If you're getting fancy
and adding peas in, now would be the time to toss your handful into the
pan. Pour off most of the pasta water and turning the heat back on your
bacon. Deglaze with the pasta water and add your cooked spaghetti in as
well, sautee until mildly reduced. Turn off the heat, toss in your
eggy-cheese mixture and keep it moving to prevent your eggs from
scrambling on you. And honestly, even if they do it's still going to be
fucking delicious. Top with more grated cheese and black pepper. <br />
<br />Serve, enjoy, and share. <br /><br /><3<br />Tarranhttp://www.blogger.com/profile/05470436496351480930noreply@blogger.com0