CantCookStillTry posted a post in a topic,
Lots of stalls from local producers, Cooking demonstrations, and plenty of food vendors and alot of bodies.
Haul - Honey roasted macadamias, chilli jerky, hopped apple cider, watermelon water and $3 for 5 Avos.
Jalepeno Cheese Pork Snags, Biltong, Beef Cheeks & Bratwurst.
Lil dudes Breakfast - Strawberry Lime & Salted Caramel Gelato.
And this poor dude. It may be winter. But its still 25c and humid.
David Ross posted a post in a topic,
For this recipe I used the blackberries rather than strawberries, cucumber, watermelon and simply feta without marinating it in olive oil and herbs. I omitted the olives because I didn't want that strong flavor with these juicy sweet blackberries. I just drizzled a little olive oil over the salad and didn't use the sherry vinegar because again I thought it would be too strong. Then a little basil, along with fresh mint and fresh oregano from pots on my back steps. Pretty delicious for a light and crisp summer salad.
Here's a picture of the strawberry version of the salad-
FrogPrincesse posted a post in a topic,
Hamachi crudo hidden under delicate little beads of tempura. The green powder was dehydrated seabean.
Seared foie gras served in a litte Dutch baby pancake, like a decadent take on breakfast. This reminded me of the waffle and foie gras dish at Animal in LA, but a million times more refined. It was wonderful.
Iberico pork schnitzel, the signature dish. Imagine the most tender and also most flavorful pork you’ve ever had, pounded thin and perfectly crisped.
Not very photogenic, this was the pasta with octopus and nduja breadcrumbs, and plenty of butter in the sauce. A great pasta dish and the octopus was very tender.
I loved my dessert - rhubarb and strawberries, with cream and little meringue pieces, and strawberry ice cream. It was airy and intensely flavorful at the same time.
Prepared with a bunch of Googling, concentrating on reassuring myself that the tree was properly identified. (Apparently some trees like spruce are great, but other similar-looking species like yews are toxic!)
step one: collect green branches, shake the dry needles off, bring inside and pluck.
step two: combine with sugar and water (I did 1:2:2).
step three: while stirring, bring to a boil for a bit, then cut the heat and let sit for a few hours
step four: strain through cheesecloth
step five: throw in a little vodka as a preservative.
Taste test is very appealing; now to figure out what kind of cocktails I can make with this. Open to suggestions!
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David Ross posted a post in a topic,
liuzhou posted a post in a topic,
Her are some crisp fried pig ears sold as a snack in many of my local food stores. My nearest supermarket also has 5-spice braised ears from time to time.
But probably the best pig ear dish I have eaten was this one in Hunan. I don't know how long they cooked it, but it was soft, spicy and delicious.
Finally here is an excellent article and recipe from member and cookbook author @C J Phillips' blog. I haven't cooked the recipe but have eaten it.
gfweb posted a post in a topic,
Essentially a home model of a restaurant range, it puts out the heat and is without frills. There are no electronics except the oven thermostat and the convection fan and the ignitors.
The broiler is nuclear-powered.
The only failing is that the burners lack a real simmer setting. Even the simmer burner is too hot. So I use a heat-diffuser.
I love the Blue Star
Nicolai posted a post in a topic,
1- The Fava Beans should be the peeled type (Makshour).
2- Mixed to "string" consistency by regulating the water content and by allowing the mix to rest for couple of hours so the Bicarb does it's thing.
3- Oil temperature.
1.1- The use of non peeled type of Fava beans will result in the color of your Falafels to be dark.
1.2- As for the Puff or Rise It is to be noted that the Bicarb needs an acid such as Lemon juice to create carbon dioxide gas so the dough expands when cooked. This is common culinary knowledge.
1.3- The oil temp and type is preferably used from a previous fry as the oil will not only be flavoured by the previous fry but would have also lost it's viscosity and cook/brown the Falafel faster.
In Egypt, the saying is that a good Falafel from the street carts uses car engine oil and the stench is what gives Falafel it's true taste.
We don't cook Falafel in house as it so happens that we like the three different types namely: Egyptian - Lebanese and Jordanian and it is a palaver cooking the three types which are readily available at respective Falafel shops.........and we are running short of car engine oil
This is a pic of the Egyptian allegedly fancy ones with sesame and French fries.
Enjoy your Falafels
robirdstx posted a post in a topic,
The lighting in the restaurant was very soft, so not the best photos, but everything was delicious!
We started with wine! I had a flight of Pinot Gris and Chardonnay from Oregon titled Northern Exposure. Very nice!
My husband had the Butcher’s Flight - Pork Tenderloin, Veal Scallopini and Wild Boar Tenderloin
I chose two small plates, rather than a full flight - the Louisiana Redfish and the Lamb Ribeye
Highly recommended and much better execution than our recent experience at SPQR which is another place that does "new-style Italian cuisine".
Orange juice and vermouth
Smoked mascarpone and herb financiers
Lobster beignets with espelette pepper
Savory egg custard, mint and pea puree, white chocolate-almond dust", pea shoots
The custard was lighter than air which told me that someone in the kitchen has serious attention to detail. It made me sit up and take notice.
Butter is house-made, topped with lava salt. The dish with the sea salt has a mother-of-pearl spoon.
I judge restaurants by the bread they serve. At Acquerello, it's piping hot, fresh from the oven.
Venetian seafood salad - with mackerel, pickled shrimp, calamari, trout roe and finger lime
Smoked sturgeon galetta with leeks, crème fraiche, brioche and ossetra caviar
Risotto with abalone, roasted turnips and seaweed.
B prononced it one of the best he's ever eaten. Each grain of rice was distinct and fused with flavor.
Raviolo with slow-roasted tomato, ricotta and Parmigiano-Reggiano crema, served with brown butter and balsamic.
Turbot with Taggiasca olives, potato, clams and brown butter.
Not very visually appealing but it did taste wonderful.
Sea scallops, cauliflower, blood orange, candied kumquats.
This was interesting and well-prepared but not something I would order again. Flavors were on point though. FYI, Acquerello's food is "modern Italian". I thought it was operating at a higher level than that of SPQR.
All selections are Italian. The cart is arranged so that cheeses in the background are hard and those in the foreground are soft. Cheeses on the left side are the most intense and those on the right side are fairly mild.
Clockwise from upper left: buffalo milk cheese; aged cow's milk and sheep's milk cheese mixed with Barolo wine; sheep's milk cheese; hazelnuts and raisins mixed with chestnut honey; apricot marmellata; candied fennel.
Napoletano - strawberry mousse layered over pistachio mousse, surrounded by chocolate mousse, covered with white chocolate and served with 66% dark Caraïbe chocolate.
When I reserved, I mentioned to staff that my hubby's birthday was the occasion and they pulled out all the stops.
Birthday dessert plate.
Clockwise from left: lychee-apricot panna cotta with apricot coulis; meringue; dark chocolate truffle over chocolate ganache; chocolate bar.
Clockwise from foreground: vanilla spongecake stuffed with pastry cream, soaked in Italian liqueur; chocolate caramel; almond cookie.
Total bill was $459 (including tax and 20% tip) for two people. This place is definitely on our "return" list. Simply lovely.
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Anna N posted a post in a topic,
David Ross posted a post in a topic,
The raspberry lemon bars are pretty simple. I make a bottom crust of melted butter and powdered sugar. That's it. Then a basic lemon bar filling, but I always double the recipe and triple the lemon juice. I boost it with some pure lemon extract. Then cool, dust with powdered sugar and fresh raspberries. All I do is just put the raspberries on top.
Then the same crust, crème anglaise and again just fresh raspberries from the local farmer's market on top. I haven't made either of these this season, but will this coming week!
heidih posted a post in a topic,
FauxPas posted a post in a topic,
BonVivant posted a post in a topic,
Made a bunch of confit yolks recently.
The seasoning: sesame oil, Korean chilli flakes, tamari.
kevinkeating posted a post in a topic,
Soupcon posted a post in a topic,