Every time I want to cut carbs in my life, I see a nice piece of rye bread
What's Cooking 2018?
- Thread starter DoctorShavegood
- Start date
Our daughter's been away most of the week so had a good chunk of roast chicken left over. Shredded the meat, fried up some onion and garlic, added the chicken, some ground cumin, chipotles and what was left in a jar of salsa. Cabbage/carrot slaw with a rice vinegar dressing, diced avocado/diced cherry tomatoes/sliced scallion/cilantro salad, julienned radish, Dubliner cheddar and toasted corn tortillas...
Pelee Island... repeat, repeat, repeat...
Dessert - Raspberry/Rhubarb Pie with Greek yogurt, daughter's currently basking in Greece... better bring home some olives...
Music - True Blue, 75 Years of Blue Note Records, disc #3
dave
Pelee Island... repeat, repeat, repeat...
Dessert - Raspberry/Rhubarb Pie with Greek yogurt, daughter's currently basking in Greece... better bring home some olives...
Music - True Blue, 75 Years of Blue Note Records, disc #3
dave
First crack at the dough recipe from "Pizza Camp", tasty and chewy results.
More or less the Stromboli recipe from the same book.
One 450g dough ball rolled out to about 15" x 10".
Uncooked Sauce - hand crushed whole tomatoes & sun dried tomatoes with garlic and olive oil
Veal/fennel/anise/chili flake/garlic sausage
Fresh buffalo mozzarella, Benedictine bleu from Quebec, dry mozz slices
Dessert - Budini di Riso, rice pudding made with arborio rice, has an egg added in before baking which lends a flan like texture to the finished pudding
Tap water...
Music to dine to - Drive By Truckers, Pizza Deliverance
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dave
More or less the Stromboli recipe from the same book.
One 450g dough ball rolled out to about 15" x 10".
Uncooked Sauce - hand crushed whole tomatoes & sun dried tomatoes with garlic and olive oil
Veal/fennel/anise/chili flake/garlic sausage
Fresh buffalo mozzarella, Benedictine bleu from Quebec, dry mozz slices
Dessert - Budini di Riso, rice pudding made with arborio rice, has an egg added in before baking which lends a flan like texture to the finished pudding
Tap water...
Music to dine to - Drive By Truckers, Pizza Deliverance
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dave
Excellent
Thanks Owen!
dave
dave
Dave. If anyone can make a raw sauce, it's it is you.
Thanks Chris, it couldn't be easier. The toughest part would have been processing the tomatoes and my wife did that last summer.
dave
dave
Another Saturday and two more new pizza recipes to try. Dough and toppings from the book Pizza Camp. Three attempts so far and three winners. Easy to work with dough that gives a tasty chewy crust. His pizzas so far are more heavily topped so you need this more substantial crust iteration then what we might usually do.
Pizza I - Marinara with garlic slices then topped with anchovies filets, parmesan and a drizzle of more EVOO after baking. Garden tomato sauce, tomato chunks and garlic all from last summer.
Pizza II - Roasted Mushroom Cream spread atop the dough, grated dry mozzarella and shreddded fresh mozz scttered overtop the cream, raw button mushrooms slices and sauteed oyster & shiitake mushrooms scattered over the cheeses and baked. Parm, EVOO and fresh garden chives to finish.
Beverage --- Pelee Island --- red ---
Dessert - Pumpkin Pie & fresh whipped cream
Music - Total Reggae - Roots, Disc 2
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dave
Pizza I - Marinara with garlic slices then topped with anchovies filets, parmesan and a drizzle of more EVOO after baking. Garden tomato sauce, tomato chunks and garlic all from last summer.
Pizza II - Roasted Mushroom Cream spread atop the dough, grated dry mozzarella and shreddded fresh mozz scttered overtop the cream, raw button mushrooms slices and sauteed oyster & shiitake mushrooms scattered over the cheeses and baked. Parm, EVOO and fresh garden chives to finish.
Beverage --- Pelee Island --- red ---
Dessert - Pumpkin Pie & fresh whipped cream
Music - Total Reggae - Roots, Disc 2
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dave
- Thread starter
- #209
Right On!!
Thanks Aaron!
Back to some meat for tonight, as per usual, probably a one off...
IPA braised pork belly (and veg) atop a Beluga Lentil Salad with some quick pickled red onion, carrots and radishes.
Put the rub on the pork belly yesterday and this afternoon braised, fumbled, ad libbed, second guessed, faked and cursed along the way to dinner. Ended up okay.
dave
Back to some meat for tonight, as per usual, probably a one off...
IPA braised pork belly (and veg) atop a Beluga Lentil Salad with some quick pickled red onion, carrots and radishes.
Put the rub on the pork belly yesterday and this afternoon braised, fumbled, ad libbed, second guessed, faked and cursed along the way to dinner. Ended up okay.
dave
That looks delicious!
Wow, sounds delicious and excellent plating.
I threw together some sous vide fried chicken tonight. All thighs, cooked for 3 hours @ 152.5F. Knob of butter, liquid smoke, garlic, S&P in the bags.
Thew together some cabbage\carrot\broccoli slaw with a simple tangy\spicy dressing.
Some double fried sweet potato fries, with some curry mayo.
Took the sous vide bag drippings and made some gravy.
Did a double dredge, with buttermilk in between.
Ingredients;
2C flour
1Tbsp Paprika
1Tbsp Smoked Paprika
1Tbsp Garlic powder
1Tbps Onion powder
1Tbsp Corriander
1tsp ginger
1tsp oregano
1tsp thyme
1tsp parsley
1tsp cumin
1/2tsp nutmeg
Another one I can't claim the credit for, but it's a top steak from possibly the best (value for money) restaurant here. Mag's Wine Kitchen. It only has 5 starters, 5 mains, and 3 desserts all from an open kitchen. It also has a great wine list, with a batch of Bordeaux Second Labels, e.g., Ch Talbot is the one everyone knows and will cost around $300 in a restaurant here, while Connetable de Talbot is same terroir, same grapes, same winemaker but, it's not quite as good as it's big brother and less than half the cost. I daresay an expert could tell the difference but I can't (I have tried both, in France).
They serve it all stacked up so I moved the steak for the photo, and eating, hence the stain on the mash(!)
They serve it all stacked up so I moved the steak for the photo, and eating, hence the stain on the mash(!)
Looks like a nice Demi glace too.
Just back from the store. Tonight I am gonna make a saffron mushroom risotto topped with turkey tenderloin and peas.
You really should work in the culinary field- everything always looks so perfect.
Thanks Owen & @Beefbisquit, much appreciated!
@Beefbisquit very cool sounding and looking plate, lots to keep the taste buds dancing and stimulated, fun!
dave
@Beefbisquit very cool sounding and looking plate, lots to keep the taste buds dancing and stimulated, fun!
dave
Thank-you, sir. I've got to ask, what do you use for a camera to take those glorious shots? The contrast, and lighting is phenomenal! Really, very stunning!
And thanks again!
For a camera, pretty much as basic as you can get, i haven't a phone but picked up an ipod touch for it's camera and use two apps. Instead of the native ipod camera i use the app "Procamera" which gives you much more control of camera functions. Then to post tweak the image i use the app 'Snapseed'. All kinds of tutorials and info out there on using Snapseed.
ProCamera + HDR - the next dimension in iOS mobile photography!
dave
For a camera, pretty much as basic as you can get, i haven't a phone but picked up an ipod touch for it's camera and use two apps. Instead of the native ipod camera i use the app "Procamera" which gives you much more control of camera functions. Then to post tweak the image i use the app 'Snapseed'. All kinds of tutorials and info out there on using Snapseed.
ProCamera + HDR - the next dimension in iOS mobile photography!
dave
It was very good, veal and truffle jus.
Awesome man, I'll definitely check it out.
Really nice shots, great plating. I used to cook professionally, in fine dining but that **** is INTENSE. lol Not enough value placed on a persons time, IMO.
Here's a couple of pics from back in the day....
Really nice shots, great plating. I used to cook professionally, in fine dining but that **** is INTENSE. lol Not enough value placed on a persons time, IMO.
Here's a couple of pics from back in the day....
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