3000 replies to this topic

[FrogPrincesse]

These buns are so beautiful, Kerry. I am going to make the roasted pork belly this weekend for our friends and family. This is such a delicious dish.

[Dejah]

Finally got my joong made, a couple of weeks late for the Dragon Festival in June due to teaching schedul. Fed 30 international students, family, some friends and neighbors, and still have about 75 left for the freezer. Haven't made joong since my mother, my joong master passed away 2 years ago. It was a bit sad making them by myself, but also a happy session of remembering our happy conversations over the years. Subconsciously, I laid out all my ingredients, supplies on the same red card table the same way as we did for so many years. I even poured myself a cup of hot water that my Mom always requested! Am I my mother's daughter or what?

We are finally getting hot summery weather here on the Manitoba prairies, so no cooking last night,. We just heated up acouple of joong and made a quick, simple wintermelon soup (no picture of soup)



And a neighbor surprised me with a tub of lychee bobas from the frozen yogurt shop. She didn't bring yogurt as it wouold not have survived the 10 minute drive. But it was fun to sit and enjoy each boba as it popped and sent a little squirt of lychee flavoured juice onto the tongue!

[Steve Irby]

Gulf Coast Bouillabaisse - Red Snapper, Cedar Key Clams, Pensacola Bay Shrimp and bay scallops. The recipe is loosely based on a Patricia Wells recipe from At Home in Provence with fennel and orange zest. I caught the fish yesterday when I went fishing offshore with friends. I grilled some of the ribs, or frames,and added the cooked meat to the finished broth and used the heads for stock. The light smoked taste from the grilled fish and orange zest is great.



After a trip to our farmers market this morning I made a fresh okra and corn chowder. Lots of okra sauteed with onion and garlic and blackened fish seasoning. It is combined with potatoes stock, heavy cream and fresh cut corn.

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[Raoul Duke]

Stuffed Zucchini ala Marcella Hazan, just prior to going into the broiler for the finish. Italian zucchini, garlic, onions from the garden, olive oil from our groves, home ground pork shoulder and some San Marzano tomatoes and Parmesean from the store.

[patrickamory]

Wonderful looking bouillabaisse Steve

[rarerollingobject]

Calamari, grilled with salsa verde, and a green salad. I like to leave the skin and wings on..I don't find the skin bitter the way some people do. And there's quite a bit of meat in those wings!

[Mjx]

. . . .

And a neighbor surprised me with a tub of lychee bobas from the frozen yogurt shop. She didn't bring yogurt as it wouold not have survived the 10 minute drive. But it was fun to sit and enjoy each boba as it popped and sent a little squirt of lychee flavoured juice onto the tongue!

Are those essentially alginate spheres? I've had standard tapioca pearls in bubble tea, but I've never come across these... they look delicious, though.

[Dejah]

MJX: These popping bobas are made from water, sugar, fruit juice,calciumj lactate, seaweed extract, malic acid, potassium sorbate, and fruit flavourings. Amazon had a kit: At Home Molecular Gastronomy - but it's not available at this time.

These are very different from the tapioca ones, which are chewy. These pop in your mouth when you squish the chewy thin covering. Tried eating them by themsleves - fun but got boring. NEEDS YOUGURT!

[Mjx]

Thanks Dejah! I actually have the necessary ingredients to attempt this, and I think it's interesting to see this modernist technique entering the mainstream, ready-to-eat market

[patrickamory]

A meal from Land of Plenty.

Dry-fried beans:



And red-braised pork:

Edited by patrickamory, 15 July 2012 - 09:07 AM.

[rotuts]

May i ask how you do your red-braised pork? It certainly looks stunning.

[patrickamory]

Hi rotuts, it's a combination of Dunlop and a Hunanese version from eGulleteer Prawncrackers. Details here:

Red-braised pork

I've deep-fried the entire piece before, but really you only need to fry the skin, which is what I did this time. Really simplifies the process. Also, you can sub water for the chicken stock. In fact, this is an incredibly easy dish.

Edited by patrickamory, 15 July 2012 - 10:01 AM.

[rotuts]

thank-you. in your picture there is a clear 'supernate' if you will floating over a darker liquid. Is that oil? the darker liquid from the cooking?

thanks

[patrickamory]

That is mostly rendered pork fat, with a little bit of vegetable oil. I would have skimmed it but partner likes it so much!

The darker liquid is from the cooking.

[rotuts]

fantastic looking dish. Its on my list!

[Jmahl]

Chicken mole on white rice with zuccini cheese medley Coahuila style.

[ScottyBoy]

fantastic looking dish. Its on my list!

Me too, looks awesome!

Edited by ScottyBoy, 15 July 2012 - 12:30 PM.

[mm84321]

Black bass with garlic and fava beans

[Mr Holloway]

Great meals everyone, always get hungry looking at this thread

Pork loin with Scotch bonnet sauce and Bone Dust, worked in with a jaccard


Some sides and grilled pineapple for dessert


Ashen's BBQ sauce to top it off(Thanks Dave)


Nice heat level in the pork and great flavour from the BBQ sauce


Shane

[rotuts]

do the pork pieces in the above photo come off the larger pork loin at the top?

[SobaAddict70]

Continuing The Year of Cooking Seasonally project, a mostly Greenmarket dinner last night (chanterelles and prosciutto were bought at Eataly):


"Pork and beans"


Wax beans cooked in olive oil with rocambole garlic, parsley and lemon, with prosciutto cotto di Parma.

Rocambole garlic is an heirloom variety of garlic, with larger, fatter cloves and a sharper, spicier taste. Normally, garlic bulbs have from ten to twelve cloves per bulb. Rocamboles have from six to eight cloves per bulb. As you can imagine, one clove goes a long way, and they're expensive. One vendor was selling them at $1.50 per bulb at USGM. I used a single clove for all three dishes pictured in this post.




Sucrine, cremini and chanterelle salad

Sucrine is a French heirloom variety of lettuce known for its succulent sweetness and crisp texture. Substitute romaine lettuce if unavailable.

The creminis and chanterelles were sautéed in unsalted butter, along with rocambole garlic, sea salt and black pepper; dressed in lemon juice and chopped parsley; then tossed with chopped sucrine lettuce and finished with a drizzle of extra-virgin olive oil.




Stufato di verdure, fresh carrot pasta

This version contains Spanish onion, rocambole garlic, two types of summer squash, Jersey tomatoes, Swiss chard and wax beans, and a couple of anchovy fillets. Same recipe as the one on the blog: http://kitchenseason...ato-di-verdure/

Carrot pasta from Knoll Krest Farm at USGM.

[mm84321]

Where did you get the sucrine?

[SobaAddict70]

Where did you get the sucrine?

From Rick Bishop's stand at USGM (Union Square Greenmarket).

He was selling them for $16 a pound. I bought a little over half a pound's worth and will be using it for a few dinners this week.

===========================
Tonight's menu is:

Mussels, croutons, poached farm egg, sucrine lettuce
Parmigiana di melanzane (eggplant parmigiana)

More later.

Edited by SobaAddict70, 16 July 2012 - 11:17 AM.

[mm84321]

Thanks. I've been looking for some.

[SobaAddict70]

Thanks. I've been looking for some.

I'm guessing that it's not one of those things that sells out early.

I didn't show up until 4 pm on Saturday and he still had quite a bit to spare. Should be available from now through early September.

[pimpolho]

The zucchini is blanched for maybe 15-20 seconds, refreshed, then applied to the fish. The turbot was vacuum sealed and cooked sous vide.

Thank you for the kind words. I do cook like this at home. Home is where I do all of my cooking.

humm will the zuchini do anything other than aspect ? (by the way it looks amazing)...how did the fish ended? I tested yesterday sole sous vide 15 min @57ºc and it ended to mushi ( i applied min vaccum) here people prefer charcoal grilled..

[mm84321]

humm will the zuchini do anything other than aspect ? (by the way it looks amazing)...how did the fish ended? I tested yesterday sole sous vide 15 min @57ºc and it ended to mushi ( i applied min vaccum) here people prefer charcoal grilled..

The zucchini doesn't add much to the fish, in terms of flavor. It's more of a decorative thing. Turbot is a nice fish cooked sous vide. For dover sole, I've had good results at 85ºC for 8 minutes.

Grilled monkfish for tonight.

[patrickamory]

Mr Holloway we own a jaccard (and vacuum chamber), but never use it. Do you find it improves marinades substantially?

mm84321 it's rare to see a cooked monkfish so accurately evoking the live animal.

Chana chaat for the hot weather.

First the chaat masala, ready to be ground (everything except black salt, garam masala, amchoor powder and cayenne):



And here's the chana chaat:

[SobaAddict70]

Oven-roasted mussels and heirloom tomatoes, with poached farm egg and sucrine lettuce

You can't see it, but the mussels are resting on top of some crostini. The mussels were roasted with: 1 diced heirloom tomato, 1 thinly sliced rocambole garlic clove, olive oil, white wine, sea salt, black pepper and minced onion flowers. Roast for 10 minutes at 400 F.

Onion flowers can be subbed in for regular onions and used whereever you want a hint of onion flavor.




Parmigiana di melanzane

This version DOES NOT contain breaded eggplant.

Recipe here: http://memoriediange...-melanzane.html

[Mr Holloway]

Rotuts- Yes, that was my wife's plate, all the fatty pieces went on the cooks plate

Patrickamory-Just started using the jaccard, but I really like the way it worked everything in the meat.
It turned out very tender with a ton of flavour

Excellent pic of the spices

SobaAddict70-Both meals look amazing

Shane