fri02mar: beef cheeks agnolotti, slow roast tomatoes

i'm going to cook a cow. bit by bit that is. over a period of time.

'nose to tail' is the term used these days, where each part of an animal is cooked according to its own individual merits, a range of different cooking techniques employed, a meat lover's repertoire in the making.

dinner in a box. a fridaynightdinnerbox, to be sure.

feeling a bit cheeky then, inspired in part by the january menus at ten twenty four this week's dish may sound, by definition, familiar: a combination of beef, tomatoes, pasta. 

beef cheeks, cooked slowly over two days, then shredded to form small parcels inside fresh pasta, agnolotti.  for the sauce, tomatoes from the garden gently roasted with baby onions & herbs. the usual salad to accompany.

because of the preparation time needed, orders will need to be placed as early as possible, by late wednesday at the latest, please.

contact me:

by email pabloskitchen@yahoo.com

by phone (txt) 021 2414 020

delivery to the office/site/home is fine, just let me know, & drop offs will happen sometime through late afternoon/early evening on friday. see you then!

(diagram to be modified - but you get the idea)

Kitchen talk: back home in the city of sails

over the last few months, the fridaynightdinnerbox routine has taken a back seat to another exciting project, the opening of my chef kent baddeley’s new restaurant: 
ten-twenty-four 

make that very exciting...

inspiration happening...

dreams becoming plans, plans becoming reality, reality…rocking:

ten-twenty-four

needless to say, it was sad to leave. though, at the same time, nice to come home again.

kerouac wrote, 'what is that feeling you get when you drive away from people & you see their specks disperse on the horizon? it's the too huge world vaulting us, & it's goodbye. but we lean forward to the next crazy venture beneath the skies'
so, having now returned home, & with friday once more fast approaching, it’s time again to get the dinnerbox back into the fridaynight routine.


watch this space...

more kitchen talk: cook-a-cow

in addition, i'm going to cook a cow. bit by bit that is. over a period of time.

'nose to tail' is the term used these days, where each part of an animal is cooked according to its own individual merits, a range of different cooking techniques employed, a meat lover's repertoire in the making.

dinner in a box. a fridaynightdinnerbox, to be sure.

so then, each week, or every other week, i'll find a dish suitable for a different cut of beef. following the cuts on a butcher's diagram, before long the whole cow will be cooked, in one way or another. after that...well...perhaps i'll cook a pig!