sadistick
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Posts posted by sadistick
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Ok, sounds like fun, and a prize to boot! woo hoo!
Champagne: Dom Perignon
White Wine: German
Red Wine: Bordeaux
*crosses fingers*
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Well, the house we just got had a stunning Wolf 6 burner range, one of the reasons I wanted to get that house
I am very pleased with it, very powerfull burners...I believe a fair bit above 15k btu...
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<--- Needs help!!
Ok, everyone, your pics look great, and very tastey indeed...
I have a problem, I am planning on making Boeuf Bourguignon on saturday, to be consumed saturday night....
I have done a bit of research, but have yet to find a solid recipe...I have come across marinating the night before, not...throwing out the veggies in marinate, keeping them...reducing wine at start...not....etc etc...
I would request any solid recipe, tried and true, that I can try on the weekend, as I must shamefully admit, I am a Boeuf Bourguignon newbie
Cheers,
-Justin
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Hi FoodMon,
A chickpea fry is similar to hash browns, but chickpeas...here is what I did
Sliced a nice fat Spanish onion...chopped some garlic, chili and roasted garlic.
Started off by sauteing the onions, med heat, getting them the caramel color we love, then added some balsamic to deglaze
Once i decided the onions were pretty much done, added garlic and chili, and while this was happening, i would 'mash' some of the chickpeas...i would say about 1/3 gets mashed, the starch is important later on...
Earlier in the day i made a 5 hour marathon tomato sauce...
After the garlic is turning a little golden, i deglazed with some white wine, then added a chunk of the tomatoe sauce, and roasted garlic...fried that up
I guess instead of a fry, its more of a Chickpea ragout...added the wood oven tomatoes at the end as garnish, finished with good evoo.
Hope this helps
Wow! That's totally not what I expected. Sounds very good though as an alternative to a mushroom or meat ragout.
See I have this recipe from an old Food and Wine issue that uses chickpea flour to make a sort of dough. then it is cuts into finger size pieces (a la French Fries). these are then deep fried. I never got around to trying the recipe but I always thought it was interesting. I thought you did something similar and I wanted to see how you made it.
Elie
Yah, I have had and made Chickpea fries, they are pretty good...nothing I would waste that much time with though...
Note, you dont want too much tomato sauce, as its similar to a ragout, but not as saucey, you want the chickpeas to take center stage...
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Aglio olio! My favorite version is from "Lidia's Italian-American Kitchen" - a ton (10 cloves?) of sliced garlic sauteed in olive oil, red pepper flakes, salt, a cup or so of pasta water, parsley if you have it. Done.
Simple and great...I should of thought of this one...However, I like to add a bit of butter with the olive oil...more flavour!
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Hi FoodMon,
A chickpea fry is similar to hash browns, but chickpeas...here is what I did
Sliced a nice fat Spanish onion...chopped some garlic, chili and roasted garlic.
Started off by sauteing the onions, med heat, getting them the caramel color we love, then added some balsamic to deglaze
Once i decided the onions were pretty much done, added garlic and chili, and while this was happening, i would 'mash' some of the chickpeas...i would say about 1/3 gets mashed, the starch is important later on...
Earlier in the day i made a 5 hour marathon tomato sauce...
After the garlic is turning a little golden, i deglazed with some white wine, then added a chunk of the tomatoe sauce, and roasted garlic...fried that up
I guess instead of a fry, its more of a Chickpea ragout...added the wood oven tomatoes at the end as garnish, finished with good evoo.
Hope this helps
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Heres a tastey pasta we made a while back...
Its basically a tomatoe chick pea pasta, with sauteed onions, garlic, chili, and if your wife eats (chorizo sausage)
Make a tomatoe sauce, I usually let mine simmer for 4+ hours but due to your restrictions it may be an issue, which is fine, it will still taste great.
1 can Tomatoes
1 can tomatoe puree
1 onion
5+ cloves Garlic
2 bay leaves
1 chili
If you are using the Chorizo, cut those in half, and brown them off, keeping the fat, take out the sausages...add Onion, chili first - when onion almost done - garlic - - then deglaze with white or red wine - add tomatoes, bayleaf..let reduce as much as possible, when ready to eat...season before adding chickpeas - -
Add chickpeas - I like to mash them up a bit, have some whole, some not...and season to taste...top with some nice evoo
Enjoy.
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Looking good all, decided to cook up some last night...
Thai little neck clams, in a ginger chilli lemongrass broth, with a tomato compot.
Charred baby octopus served with nice evoo and lemon juice
Chickpea fry with spanish onions and wood oven tomatoes
Boconccini with (more) wood oven tomatoes, mescaline mix, aged balsamic, and evoo.
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Hey Guys, thanks for the replies...
Brad: Will do, we are planning this dinner in late Feb, so there is still some time to wait, but I will get back to you with comments regarding the Margaux promptly.
Good point on the truffel sauce, what I am thinking to make it not too strong, is to just do a nice pan jus reduction after searing the steak, and maybe add either some truffle shavings (if i can get some) or some oil, which I haev, near the end.
I was thinking a nice reisling with the soup actually, possibly that can extend to the squid course as well...
DT: You make some good points...I cant recall for certainty, however, I dont believe we will use parm with the Artichoke risotto, if we do use cheese, it will probably a pecorino, and maybe some scamotza (SP)
As well, I forgot to mention, but you remind me, we will definetly be having a cheese course near the end...so I have got that covered :)
Thanks for the wishes
I will let you know how things go...keep those ideas coming!
Cheers,
-Justin
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First and foremost, thanks for stopping by...on to the matter at hand! My family is planning on doing what we call a 'killer dinner' for my grandmother's 80th... we do this every now and then, where both uncles, my cousin and I, will all bring one nice bottle of wine, and we all contribute to a tantalizing treat for everyone's tastebuds, and cook some good food, which will compliment the wines...
So far we have decided on 2 of the wines we plan on opening, and only a few courses have been planned, so I would ask for all your suggestions, as to your favourite dishes to prepare to go along with a nice bottle of wine
The dishes we have planned so far are...
Charred marrinated baby squid, with nice evoo, flur de sel and lemon added at the end
Artichoke Risotto
Wood oven smoked tomatoe bisque
The 2 wines we know of....
1985 Chateau Margaux
1964 Chateau Beychevelle
Thinking of making some sliced filet with a truffle reduction...but one of my uncles doesnt eat meat, so that is still undecided.
Thanks in advance for any ideas which may come to mind...
Cheers,
-Justin
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Theres this cheese place near my office, in Toronto, called Global Cheese (I believe), Im telling you, I can go in there, talk to the guy about cheeses (he knows me now) and get so many samples i dont even have to buy lunch!!! One of the largest selections I have ever seen, and GREAT prices!!! I got a 1/4lb of Morbier the other day for like 8$...insane!
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LMF - THat risotto looks TASTEY!!!
I always deglaze with wine, after I have 'toasted' the rice...its not really toasting though, just till they start to get translucent....Glad it turned out so well...I must say, I have never put onions or leeks in mine, but I dont see why not since i use shallots and sometimes celery tops...
I must make a squash one soon...Oh, and another way I know youirs was great...You can identify each individual grain of rice, which is KEY with a good risotto!
Cheers,
-Justin
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Well, my favourite cheeses are goat cheeses, when I was in Paris, i ate cheese daily, and was in heaven!!!
So I would have to say France, with Italy RIGHT behind...God knows I love a good pecorino, or boooofalo mozerella!
Ooooo - I forgot one of my alltimes faves, Morbier, thanks for reminding me!!! GOD I LOVE THAT!
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Well, The egg idea just groses me out, but rationally speaking, it makes sense, its basically just adding richness, but not for my taste, in fact, you would have to let the risotto cool down a lot, too much i think, in order to be able to add the egg and not cook it!
I will almost always add butter, and as long as its not mushroom or artichoke risotto, i will add cheese as well...
I dont like a 'soupey' risotto, thats too much like poridge, so the stock at the end doesnt appeal to me.
-J
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Soup and Sandwiches:
(Each sandwich is a quarter size, each soup a demitasse)
Tuna salad (ahi tuna, wasabi mayo, scallions) on onion rolls, tomato bisque with watercress garnish.
Shrimp salad (grilled U 15 shrimp with artichoke and asigao spread, a few blanched red onion rings) on toasted sourdough, seafood bisque.
Croque monsieur (ham, gruyere) on pain de Pepin, white onion miso soup.
Hot chopped chicken liver (chicken livers seared, bit of cognac, flambe, then cream, quick zap) with caramelized onions and a shmear of warm chevre on rye toast points, beef consomee with egg threads.
Salad of microgreens and soft-boiled quail eggs with champagne vinaigrette, mounds of frites with fresh horseradish mayo.
I must say, that I absolutely loved the idea for your chicken liver and goat cheese, I never thought of that!!! Some of your other stuff sounds extremely tastey, might i inquire, why so many variations? Do you work at a restaraunt?
I made some chicken livers seared with a reduction of balsamic added at the end, and some ground pepper...very nice as well!
Cheers,
-Justin
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Sounds good, how did it come out???
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This is still one woman's CLAIMS - Not based on fact...
Truth be told, this is purely one's preference, and saying that most italians love this or that, is a waste of time, because it can NOT be proven.
Unless of course they do a national vote, and I dont see that happening anytime soon.
Let me try to bring at least an Italian perspective on rice sorts used for risotto. . . and maybe to soften the argument a bit. As sadistick says, arguing what we Italians love to use for risotto is not possible. We have plenty of political elections but I doubt anyone will ever call one for the rice sort to be used in risotto. The big mistake here is to consider that we Italians can agree on something that has to do with food. That would take away one of our national pastimes, arguing about who's recipe is better!
That said, there are a few things to be considered. The rice most people use is not necessarily the best: people buy a lot of wine in boxes in Italy, but that does not make Tavernello (the most popular brand of this wine type) the best wine in Italy. People choose rice according to availability, personal preference, cost and cooking time. Everything influences the final choice. What a home cook will pick is not necessarily what a restaurant would choose. Here the question is often not so much which rice sort is better but rather the way the rice is treated that makes the difference. Rice which is still treated with "pestelli", a traditional machine which imitates the manual method used to clean rice, is darker, cooks longer but tastes better. And is clearly more expensive.
Food fashions and regional differences play a role too. I had hardly heard about Baldo rice before six-five years back, and never tried it myself, but it seems to be THE rice to use for the up-to-date gourmet. Arborio is more popular in Lombardia and Piemonte while Vialone Nano is more typical of Veneto, Carnaroli being a relatively new sort mostly grown in Piemonte , if I remember correctly.
I like Vialone Nano best. Like MsMelkor I appreciate the smaller rice grains and find the end result creamier than what I get with Carnaroli or especially Arborio.
Washing rice is a real no-no, you want the starch to be there from the start. When you toast the rice grains before adding the broth some of this will gel, forming a sheath around the grain which protects the grain from overcooking. This is important as the rice in risotto should be slightly al dente at the end.
And cream... yikes!
Great Post...And I agree with the cream part...eeeeeK!
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Some good ideas Forno, unfortunetly, I have tried all other than the shrimp one, which sounds interesting!
One of my next ventures is to try to make a roasted Beet risotto, which I had a at North 44 here in Toronto which was very nice...I am thinking of just making a beet pure stock, and strain it, and use that liquid...still contemplating!
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Yesterday I took a recipe from here, and made an Indonesian Beef Stew (I forget the posters name, I apologize!!)
It was great!! I did not have cardamom or star anice, so i substituted that for some 5 spice powder...the only thing is i think i put too much cinnamon...other than that, it was GREAT...very thick sauce on top of jsamine rice...everyone loved it.
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Made a decent dinner last night
Seared liver with a caramlized onion red wine and black current sauce
Baby bok choy with thai seasonings
caramalized yams with pancetta
mescaline & baby arugela salad with 25 year old balsamic vinegar and evoo
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Thank you, Phifly! Carol Field is certainly a trusted authority on Italian food. I love many of her recipes. However, I'm sure you agree... It's not a point worth arguing with Sadistic.
Hahaha, my Mom always said I would of been a great lawyer! But we both know that im right, so its all good
Oh, and I cant say that pomogranet seeds in a risotto would appeal to me...however, this artichoke risotto that I am making will!
Little tidbit...
I make an artichoke stock, yes, thats right....I like to buy medium sized chokes, and take off some outer 'leaves' i guess you call them - trim them up, and put all that in to a veg stock...works nicely as the liquid...
Then what I will do is sautee some onions till get golden a bit, add garlic, cilantro seeds, sautee...then I will add the artichokes, give them a BIT of color, then deglaze with white wine, add stock, reduce by 1/2 - 2/3rds, add butter some herbs...I like garlic chives, and some taragon at the end...as you are cooking your risotto at the same time, you are tasting for doneness, obviously, right as you are about to add your last liquid, add the artichoke+sauce instead, butter, and thats it.
I like to garnish with some freshly steamed baby artichokes and a PINCH of lemon juice.
-Justin
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Thank you, Phifly! Carol Field is certainly a trusted authority on Italian food. I love many of her recipes. However, I'm sure you agree... It's not a point worth arguing with Sadistic.
sorry, double post...plz delete this one
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If anyone could post a recipe for Hot and SOur soup, I would be much obliged!
Dinner! 2005
in Cooking
Posted
Well, saturday night I decided to try my hand at Beef Bourginon, which turned out fantastic, however, I took some ideas from Bourdain's recipe, and I wouldnt add water, I would put in more wine...as the wine flavor was there, but not prevelent enough for my taste...but it was sooo yummy...served with some EVOO mashed potatoes
Sunday was having boys over for the Pro Bowl, so I whipped up a big batch of chili, nice and spicey! I actually used Chocolate in it, which really rounded out the flavor nicely, and cut the harshess of the spice quite well!