We had a dinner guest last night. My, I do love entertaining. I decided to make a brisket and toss together a salad and couscous. Very, very simple.
I began cooking Monday night. I had to make a stock. In restroscpect, I’m not sure why…there was chicken stock in the fridge….
Well, it was good exercise.
I had been saving the chicken bones from the doro wat, but didn’t have enough bones, so ended up using bouillon as well. And, true to my character, I couldn’t keep it simple and just use the chicken bouillon. I added beef and shrimp bouillon just out of curiosity. I figured that if it turned out horrible, I would simply add water and seasoning to the crock pot while cooking the brisket.
I cooked this with a few garlic cloves (whole) for about two hours, skimming off the top periodically.
In the morning, I browed the brisket in a skillet and into the crock pot it went with the stock/ bouillon concoction on low heat for eight hours.
But when I returned from work, it wasn’t quite ready! Didn’t make sense – this was only a one-pounder. I turned up the heat to high and cooked it for about another hour and a half. It was just about ready then.
The salad was quite simple – much like the one I made a few days ago with black truffle oil as the only dressing.
Then I set out on making the couscous. I wanted to use turmeric. Just because. So, I sautéed some onions in a bit of olive oil, added the water and then also added a tablespoon – maybe a little bit less – of turmeric with some cinnamon and two garlic cloves and chives. What a fantastic idea!
And that was that. Dinner. Honestly, though – my photos do not do the meal any justice at all!
And this week's challenge: yogurt! Eek. What to make?!
Who's That Girl
- Create. Snap. Eat.
- WHO'S THAT GIRL: A higher education obsessed foodie who is documenting her life in the kitchen. I love to cook delicious, gourmet-style foods for those I love and always welcome a challenge in the kitchen. With that challenge comes an impromptu nature. I tend to avoid following recipes to the exact, so you are not likely to find very many posted here. Being that I am a Libra and am learning to be free in the kitchen, the story always goes, "A pinch of this and a smattering of that!" Thank you for visiting -- and happy reading!
High Traffic Posts
Yeah! It's time to make some Louisiana style catfish and shrimp! Just let me get my handy dandy Louisiana Fish Fry and let's ge...
I was quite impressed with my recent Trader Joe's purchase of two thick cuts of sashimi grade ahi tuna. The look alone is so perfec...
A fancy Hamburger Helper? No, no, not -- that is not what I was going for. But, alas, that is exactly what tonight's dish brought immedi...
It was about one year ago that, in speaking with my mother on the phone, she challenged me to making a batch of Red Lobster biscuits. Th...
OK so, yeah, smothered pork chops is more southern than southern California, but that didn't stop my family from enjoy this dish from ...
I have tried Briannas dressings in the past, but never the chipotle cheddar. I had this dressing for the first time while visiting a dea...
Goodness, I love pesto. I love its versatility: You can serve it in stuffed chicken. With warm goat cheese and tiny slices of French ...
The moment of discovery is a beautiful thing. You've likely been toiling away for an outrageous amount of time: Researching, experime...
Why are chicken wings so expensive? Swear. You can find yourself paying nearly $10 for eight of these. I decided to, instead, buy an ...
I love my rice, bread, noodles and heavy cheeses, but I sometimes find that I am in no mood for heavy carbs. I have made a doughless qui...