Being Burbank Monday, foodie Philip had an In and Out Burger Double Double.
Double Double $4.03 including tax.
Roast Cauliflower with Creamy Brie Mushroom Sauce seems like it should be a winner, but it was strangely disappointing. Pairing the sauce with the roast cauliflower was probably a bad choice: it would pair better with a fairly plain pasta.
We amped up the amount and type of mushroom, and dropped the cream because it was forgotten. There are four serves of the sauce, but only two of the cauliflower.
The cauliflower was $1.61 or 80c per serve
The brie was $5.84 but only half was used, or 73c per serve
Sliced crimini mushrooms $2.29 or 58c per serve
Shitake mushrooms (don’t use the stems) $2.99 or 75c per serve
Add 20c for onion, garlic and herbs
We only used a small amount of parmesan; about 15c per serve
Dinner tonight cost $3.21 per serve, but wasn’t our best dish to date. The cauliflower, which is delicious baked, conflicted with the cheesy mushroom sauce rather than complement it.
Greg put together a quick red beans dish to go with the left over Popeye’s chicken. The quick beans are much more vegetable focused and, because they’re a quick dish, there isn’t time for the beans to break down, so it’s not as thick.
The chicken is $4.00 per serve
The quick beans are around 98c per serve.
We took a pork shoulder chop from our Prather Ranch shipment and braised it in a cider vinegar based sauce, which reduces for a serving sauce (and loses the hard vinegar edge) during the 45 minute braise. After the braise the meat was very tender.
Long cooked broccoli takes the basic vegetable to a whole other level. We generally do a light cook on broccoli – either steam or microwave – so to think of a long slow cook is odd. Add some thinly sliced onion, and a sprinkling of feta cheese and an hour in the oven, and broccoli is transformed into something different.
The pork shoulder chop was 1.2 lbs for $11.06, which makes two very generous 9oz serves for $5.03 per serve
We used a cup – 8oz – of a 32 oz unfiltered cider vinegar which costs $4.47, or 56c per serve, although not all the sauce was served.
We used about the same amount of feta as last night, or 22c per serve
The broccoli was 63c or 32c per serve
Add 20c for the onion, garlic and seasoning per serve.
Dinner tonight cost $6.33 per serve. There were no leftovers.
It’s been a while but it was time to try out our nearest Popeye’s chicken. Unfortunately the order was wrong and we got a mix of dark and white meat, not all dark as ordered! With that in mind and an inconvenient location, we probably won’t go back.
Red Beans and Rice is $3.99 or $2 a serve
The chicken is $4.00 per serve due to a combination of the wrong order, and higher prices at this location.
Lunch today was $6.00 per serve. We’ve heard of a more local “southern” food place, so we’ll most likely check that out as an alternative.
And interesting mix of a Greek-focused potato salad with feta and olives, and a quintessential Australian dish: rissoles. For the uninitiated these are small, individual portioned meatloaves.
Rissoles are a simple recipe and very Australian. The recipe makes eight rissoles, or in our house, two serves! Rissoles are fried, not baked and the dusting of flour helps form a crust, which we all know is the best part of a meatloaf!
The ground beef came direct from the farm in our Prather Ranch meat delivery. The potatoes came direct from farm via our friend’s CSA box. We sometime inherit vegetables when she has to leave town on various business trips.
Dry aged 85/15 ground beef $8.57 or $4.29 per serve
8 oz Panko breadcrumbs are $2.99 and we used half, or 75c per serve
A pastured egg is 50c or 25c per serve
The onion is 6c per serve.
The potatoes came free, but would normally add 30c per serve
Feta comes in a $6.99 tub, but we used so little, it comes to 22c a serve
Pitted olives come in $2.99 jars and one quarter was used, or 38c per serve.
The perfect sauce is my brother’s home-made tomato relish, another Australian tradition.
Although the photo shows a serving of three, foodie Philip managed to finish the others before the end of the night! Dinner tonight was $6.25 and very nostalgic.
Foodie Philip was playing tour guide to some Danish guests, so BBQ was on the agenda after a healthy climb up behind the Hollywood Sign earlier in the day. Dr Hogly Wogly’s Tyler Texas BBQ was the venue.
It turns out they were no stranger to pulled pork and wanted to compare with their previous experience. Pulled pork all round.
What I like about this sandwich is that coleslaw is on the sandwich by default. It gives a nice textural crunch, and an offset to the sticky sweet bbq sauce.
As the guest paid I’m putting this one in as a free lunch.
Thanks to the shopping habits of young ladies at outlet malls and Los Angeles traffic, we got home well into the evening. Thank goodness for leftovers.
Out came the pea and ham soup from two nights ago, with cubed ham in the bottom. On the table in about 15 minutes.
The soup was 60c per serve
8 oz of ham each was 50c.
We didn’t serve any bread so dinner tonight cost only $1.10 per serve.
One of the great joys of baking a ham is to make ham stock, and then pea and ham soup.
The ham bone is pressure cooked with water and three bay leaves. The cost of the bone is probably $2.00 because its weight was included in the total cost of the ham, but not in the calculations of meat usage. We split the stock into two batches. One was frozen, the other used immediately.
The soup is simply prepared by adding split peas to the stock and pressure cooking again. Our innovation is to blend in one pound of fresh (frozen) peas at the end. It lifts the texture and provides a bright note to the flavor.
The soup recipe makes six serves. We cubed some left over ham and put it in the bowl, poured soup on top and served with fresh baked bread.
The $1.00 of stock is split six ways, or 17c per serve
The pack of split peas was $1.59 or 27c per serve
The frozen peas is 99c a pack, or 16c per serve
8 oz of ham per serve is 50c
1/4 of a loaf of par baked bread is 63c.
For dinner tonight the soup cost 60c per serve. With ham and bread $1.73. The bread was more expensive than the soup!
Burbank Monday so foodie Philip had the regular In and Out Double Double (animal style).
Lunch today was $4.03
With the arrival of some massaman curry paste it was time to try a massaman curry. A simple recipe with potato, Thai eggplant and broccoli, we were underwhelmed with the result. We’ll try again tomorrow night with the addition of some peanut butter to bring the peanut flavor associated with massaman.
Thai eggplant is a small, round eggplant that looks more like a miniature water melon than a typical eggplant. We aren’t fans of basil so that was left out of the recipe. It also turns out -with some research – that it is more usual to add salt than fish sauce to a massaman curry.
Thai eggplant – $2.99 or 75c per serve
Red potatoes – 38c or 9c per serve
A can if coconut milk is $1.59 or 40c per serve
The organic broccoli was $3.49 or 87c per serve
Limes were 78c or 19c per serve
Add 15c for fish sauce and other seasonings
A pound of ham was 99c or 25c per serve
The sprouted brown rice was 66c per serve
Dinner tonight cost $3.36 a serve and, while it was quite tasty, we’ll do better.