October 26, 2021 Lunch - Beef Pho Miso Noodle Soup. Dinner - PPI Beef and Noodles and prepping venison stew.
Today we had decided to start cooking the Venison stew for the Book Club Lunch on Thursday. Tomorrow we will make Bannock bread and an apple crisp to complete the menu for the Book Club luncheon.
We had chosen to cook the venison using the new recipe sent from De Ponte with the latest shipment of wine, Beef Stew with Mustard and Cognac.
I had checked the recipe and saw that it required 3 cups of beef stock so I decided to prepare beef stock and lunch in the same pot.
At 11:30 I added the PPI steak and rib bones we had saved from our recent steak dinners in a 2 quart sauce pan filled 3/4 of water. I added a pho seasoning cube, about 1 tsp. of crumbled dried pulse seaweed, a minced shallot, three kinds of noodles: a bundle of Vietnamese rice vermicelli, a bundle of wheat, and a bundle of bean thread noodles)l. I cooked those ingredients for about fifteen minutes and then added a mushroom thinly sliced, a T. of red miso, and 3 oz. of firm tofu cubed.
I cooked the soup for another fifteen or twenty minutes, tasting it occasionally. Then I ate two bowls with as many noodles and tofu as possible. I refilled the pot and simmered the beef stock most of the afternoon.
When Suzette came home she was not hungry, so we started cooking the venison stew.
Suzette rinsed off and dried the dozen or so osso bucco crosscut pieces of venison while I cut a medium onion into small cubes and minced two shallots and cut 1/4 lb. of thick sliced bacon into lardons (1/2 inch strips).
Suzette then cooked the bacon strips in an enameled casserole. She seasoned flour with salt and pepper, pre-heated the oven to 275 degrees, added butter to the bacon fat, removed the lardons, and braised the floured venison pieces. She then sautéed the onion and shallots and fetched the large roasting pan and arranged the sautéed bacon, onion, and shallots and braised venison on the bottom of the roasting pan. She then strained the beef broth and heated 3 cups of it in the enameled casserole and added tarragon flavored Dijon mustard and seeded Pommeroy mustard, 1/2 cup of cognac, and 1 cup of pinot Noir red wine to the stock. Then I poured the flavored stock into the roasting pan. I then diced five potatoes into 1/2 inch cubes and we added the potato cubes to the roasting pan and cooked the ingredients in the 275 degree oven for 2 1/2 hours until 9:30 when we turned off the oven. We will finish cooking the stew tomorrow.
The assembled dish with potatoes before liquid added
Suzette had eaten Posole and tamales for lunch and so only ate chips and sour cream mixed with avocado. I simply ate the rest of the noodles and beef left after Suzette sieved the beef stock from the stock pot that was addied to the stew.
We were both tired and went to bed at 9:45.
Bon Appetit
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