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I finally broke in to the Gouter classic this evening - it's is stellar! The best he has ever made. Soft, tender, rich - the amount and tenderness of the fruit is perfect with the texture and flavour of the dough - the crunchy bits of pearl sugar the finishing touch. Rodney, B and I have travelled the world together - we have bought and studied numerous (and bloody expensive) recommended panettone, visited the kitchens where it is being made - picked a whole bunch of brains. This year it has all come together! Hubby just snuck over and cut himself off another big hunk when he thought I wasn't looking!

I hope I can find that pear and chocolate panettone I had last year. It was stellar. I think I remember the deli I got it from.

Help! @FauxPas... @patti... @Smithy ... anybody...what on earth should I buy from this page Zatarain's ?

We had the first of the panettone for breakfast this morning. It was the chocolate caramel and it was delicious.

Once again there were no English muffins in the stores. So I made some. I followed this recipe but because I don't have a lid for my griddle I pop them into a 350° oven for 7 minutes. They were baked perfectly. The last two were a little bit wonky but I'm sure that they will taste just as good as the others.

@Dariennemay not see Zatarain's in the local stores (though we used to see it here in BC occasionally) but several of their products are available through Amazon Canada. Edited to add: That search link was for jambalaya, here's the result for 'gumbo' 🙂

Dumpling lasagna with minced turkey, wombok and spring onion. Easy and tasty.

its simply a concentration factor . stock becomes a jell when water is removed from it and if you keep removing water , you get a demi-glaze consider https://guide.michelin.com/en/article/dining-out/what-is-jus

Thanks, can you elaborate on "it is academic where Jus become stock"? I am sorry I am not sure I understand what you mean,

be careful using commercially prepared products in this case rotisserie chicken. it can be quite salty . and if you concentrate the result , you are concentrating the salt Ive made concentrated roast chicken stock , on the iPot thread : https://forums.egullet.org/topic/155098-instant-pot-multi-function-cooker-part-5/page/80/ and threads before this one. its academic where Jus become stock . a tablespoon of my latest Jus/Gel/Stock transform many of my dishes not. and I freeze the result in bricks. from on sale chicken legs good luck

Thanks, isnt that chicken stock though? rather than jus? I thought the classic jus specifically started from browned meat bones/veggies etc..

A very grandiose version of Baba-Savarin. A departure from my usual recipe, this is made in a 10 cup Bundt pan, it rose about 2” over the edge of the mold while baking. It as yet has not had its rum bath or apricot glaze , this is for Xmas eve. I plan on wrapping it well and refrigerating until Tuesday when it will be finished off. This is from the “Gateau” cookbook.

the pot pie innards - yes - precooked the crust, no. caveat: when baking pot pie from frozen, use a pre-heated mega-heat bottom source ala baking/pizza stone. . . . the usual timing : bake at x F' for Y mins typically results in an uncooked/soggy/wet bottom crust. mucho bottom heat is needed to 'cure' the soggy bottom.

very simple. chicken in a pot. put lid on. roast at 275'F cool pour off the chicken juice.

So I have to make chicken Jus for a couple of Eleven Madison Park recipes I am making for NYE. The process of making the jus is always somewhat of an annoyance for me, yet I understand that it is important for a good result. After seeing the Chris Young recipe on the instapot chicken stock. I am wondering if there is any worthwhile shortcuts I could consider that would still yield a good results if not perfect. Any ideas? The EMP recipe calls for 10lbs of chicken wings to be roasted in the oven for 90 minutes as well as simmering all ingredients (vegetables, red wine, roasted chicken wings + raw chicken feet, tomato paste) for 5+hours. I am considering starting from a rotisserie chicken instead and adding a couple of chicken wings instead of feets (more accessible to me). I am wondering if I could consider the use of the instapot for 40 minutes to reduce te cooking time? Any suggestions?

Breakfast concoction for a full house: This started as a simple breakfast and kept growing as more expressed interest. Separately sautéed shrimp, mushrooms, plantains, and green beans. Fried crumbly chorizo with onion and garlic, added some sambal ulek from last night, and finished with chopped parsley, Mexican oregano, and garam masala. Scrambled in eggs and feta and mixed everything together. Younger son said it was too spicy. I told him he needed to build up his tolerance before coming home for a visit.

I'll look that topic up. Bite your tongue!!! As for Christmas cookies I'm going to see if I can be on my feet long enough to make Orange Cranberry Shortbreads. Otherwise it's my standby---Gluten-free (although we finally realized that Ed is not gluten-intolerant) Chocolate Cake with a topping of dark chocolate ganache laced with Chambord.

I have took a boneless well trimmed ribeye roast, dry brined it for 2 days, froze it, deep fried it, rubbed it with a butter and herb paste, then low and slow cooked it till it reached 120F. It had the best crust on a rib roast i have ever done. But it was a lot of work, lol.

Thank you, ma’am! I get the darkest roux when I do it in the oven. ETA: I was in that gumbo cookoff, but my pics no longer show!

@KennethT interesting idea. beef flavor would depend on which cuts of beef were shaved . they probably shave cheaper cuts , and sometimes those cuts have more beef flavor . re : maillard flavor : make some beef stock , and call that sandwich a French dip.

Seems worth a try. I'm not sure the deli roast beef I buy sometimes for sandwiches has much of a Maillarded edge to it, though now that I think of it that may explain why it sometimes tastes "flat" to me.

Looks like a perfect medium rare to me. Anymore then that i would consider medium.

I had a thought recently about making beef for roast beef sandwiches. My local Wegmans supermarket commonly has shaved beef slices - I guess to use for stir fry or for Korean BBQ? I was thinking - you could put a bunch of slices in a ziplcok bag and SV at like 120F and have easy, thin sliced roast beef for sandwiches - but they just wouldn't have the maillarded edge. Thoughts?

I first noticed them at Costco, but Albertsons has a Bob Mills brand, and now I just checked and Walmart has them! Shelby, there is good satisfying flavor and texture in this dish. I think you’ll love it. You can play with the ingredients, too. I usually have pecans on hand, but other nuts would be good, as well. After the veg is sautéed and the pecans slightly toasted, I add the hemp hearts, stir it around, and then add some chicken stock, and let it get absorbed. Season to taste. ETA: If you’re interested, I’ve made falafel and tabouleh with hemp hearts!

Thanks for this. Always on the hunt for new low carb recipes. Do you find hemp hearts at a regular grocery store?