A Dish To Commemorate The New Dishes

First! I would like to say that I have made it to the "End of the World" and back! :D (More on Argentina cuisine in the next post.) The vacation has been great but all of us had agreed that it's a trip not a vacation. We all required a few extra days of rest before going back to function properly. This is especially true for those of us who had came down with the cold by the end of the trip.

For the first post of 2011, I thought that I should post something exciting from the end of 2010! The dish was made to celebrate the arrival of the new present that my boyfriend (who shall be dubbed Mr. L in all future posts) had received. They are nice blue stoneware dishes (heavy and retain heat very well). We agreed that something tasty must be served in them for a proper initiation of these dishes! Tada! Pulled geese fried rice, a tasty way of cooking some geese compote. Truth to be told, this is the fancy version of the "left over" fried rice that my dad used to make. It was the only dish next to instant noodles that he could master when I was young. Still, a great way to dispose any left overs! :D

Moose Bourguignon or Is It Moose Ragout ?

Moose meat is one of the last things that I thought I would be cooking. Correction, all game meats are equally unlikely. I thought my culinary horizon would be limited to the ordinary live stocks. Lucky for me, I got to try cooking a nice moose blade steak fresh from a hunt that my boyfriend's parents went on a few weeks ago. It looked liked beef but is a bit leaner. It did not smell like beef but a little gamy as expected. Armed with no previous knowledge of moose meat, let the experiment began!

For my first try at a moose dish, I had chosen to base my experiment on Julia Child's Beef Bourguignon recipe. Though, I think due to the many many improvisation that was required, the final recipe can only be considered as a ragout with red wine. Oh well, one has to make do with what she has in the fridge. However, the next time I would follow Julia's recipe a little more closely and larded the meat to give the meat a little more tenderness.