Last night I made beef cheek stew for the BF and I, my first time ever cooking that cut. They were two little pieces (@ernie_in_berkeley that I picked up at BBW last time I was there) - literally maybe 5 oz total. With buttery, Mexi-crema mashed taters. Braised the cheeks for 2+ hours, with the usual mirepoix, garlic, cherry tomatoes, tomato paste, red wine, BTB beef stock, a little fresh rosemary and thyme, bay leaf, parsley, and a dab of Dijon. Turned out great, very beefy, although some pieces were a bit more tender than others. SALAD, too, for me.
Last week, the BF made himself marzipan as someone in our building put out two very large, unopened bags of raw and roasted almonds in the lobby (we all put things we don’t need/want anymore to see if anyone else does). Turned out like the real deal! He made a lot, so yesterday I made him this two-ingredient (marzipan and eggs) cake - super simple, and though it turned out a bit flat and the top looks dry, it was actually very light/moist/tender inside, nice and almondy, and not too sweet. And tonight the top of it had changed - to a moister, glistening version of itself.
Where did you find it at BBW (fresh or frozen) ? - I am finding pork cheeks (korean markets) but haven’t seen beef (or even better) or veal cheeks. Would be great to get them at BBW
“Green” Salad with Tomato Dressing and Burrata based on a recipe from essen & trinken magazine - the salad has blanched green beans, green asparagus and snow peas, pan-seared zucchini and broccolini, radishes and chervil. The dressing is made by pureeing dried tomatoes, garlic, basil, mustard, smoked paprika, orange juice, olive oil and champagne vinegar. Served with burrata drizzled with olive oil
Beef cheeks are my absolute favorite braise. They do have to braise long term to break down, so theyre a great candidate for the crock pot, and theyll reward you with a velvety, unctious broth.
I have 8 inches of snow on my front lawn. We don’t have issues with iguanas, but I almost collided with a racoon when I was walking while posting on my smartphone last night. I think we were both a little freaked out by the near miss
fresh, in the same little meat counter by the dairy section that the wagyu beef and ribs are. There was only that one little pack that day, but that was a couple weeks ago.
since they were so small and i cut them up, i thought 2+ hours was enough, and most of the pieces were super tender, but others not quite so. Only an issue because the BF has ongoing dental issues. But yes, i’d make them again if i can find a bigger chunk!
