mdbasile
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Posts posted by mdbasile
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Looks good, mdbasile! I too wondered about the soy protein -- but I figure that these are Polcyn's adjustments after many years of tweaking for flavor, texture, etc.
This is the 3rd time I have made them, and I liked the first ones the best -- with no Soy protien at all, but it has been awhile -- I need to try again and compare. I think it gives a little too much of a "bready" taste.
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So far so good. Made a ton of sausages - filled today with hog casings.
From right to left top to bottom:
Merguze(sp?), Brats
Duck, Hot Italian
I'll post em cooked later tonight.
It is alot of sausage - like 20 pounds and 80 links....
I have close-ups in case anyone is interested...
Thanks all for your posts.
Mark
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here is a close-up of my Salmon.
Did a Sockeye today - will post soon.
Also Started - Duck/Sage, Hot Italian, Merguiez, and Classic Brats....
Stuffing tomorrow -- will post the photos. Taste was delicious. Though I must say I am not so sure about the soy protein in the brats.
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Here is a quick costco salmon I did this week. I separate into 4 sections and food save them. This is the thick end piece I have sliced for a nice little hand hors d'oevre with lemon and cracked pepper.
Recipe is
3lb Costco Salmon
2 cups brown sugar 1 light 1 dark
3/4 cups koscher salt
1/4 cup scotch
lemon zest
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I am planning on doing some more salami and sausages this weekend, but I realize that I do not have any more bactoferm. I want to make the spanish chorizo... just how obligatory is the bactoferm?
Can you make it without?
I agree with Dave. If you don't have some bugs in there to generate acid, it's not likely to dry properly and will remain mushy and will rot. but maybe not, maybe you'll get lucky. in any case, you'll know it if it's not right.
do you have any sourdough starter or real yogurt? i have no idea if adding liquid from those would work but it would be better than nothing...
I am thinking I will wait 'til next weekend...
I'll make the duck-sage sausage instead...it is pretty time consuming getting the meat from the duck... probably won't have time anyway...
thx
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Hey all -- I have been reading and doing some posting in the restaurant area here, but this is my first post(I think) here.
I have made my own version of the salmon half a dozen times, the fresh brats, sweet/hot italian, duck sage sausage, and the tuscan salami.
I am planning on doing some more salami and sausages this weekend, but I realize that I do not have any more bactoferm. I want to make the spanish chorizo... just how obligatory is the bactoferm?
Can you make it without?
Yes Yes -- I will post some pictures too -- when I stop being so lazy...
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One more plug for Hosteliere Jerome in La Turbie. A truely special country style temple of haute cusine, 2 michelin stars right on top of Monaco. The 55 Euro 'menu" must be the deal of the region....
I Highly recomend it!!
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Not to beat a dead horse, but in the five days we spent mid-summer at the Hotel Welcome on the waterfront in Villefranche, the cruise ships didn't really pose a problem, especially in the evenings. We spent a lot of time on our balconies observing the village, and we watched a different cruise ship pull in every day we were there. There were crowds coming ashore during the early morning, but they were well organized, and did little to ruin the tranquility even then. Most of them seemed to leave on day tours and then return to the ships before dinner time. Of course there were tourists visiting day and night (most of them seemed to be European), but the town never seemed to be overrun.
I second this. We have a place in Cap Ferrat and go to Villefranche for dinner many nights - never really felt it to be overcrowded. BTW - that wine bar @ the hotel welcome is very nice indeed!!
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Actually it is the western part of nice-- at the edge of Mt Boron.
Sorry to disagree. The Maeterlinck is on the Eastern border of Nice, on the coast road going toward Villefranche. A spectacular setting clinging to the dunes. Never been there, but pass it all the time.
As far as Mère Germaine, I don't care for it much. All the restos on the water in VSM are very disappointing and touristy.(And overpriced) If you must be on the water, go another 10 minutes east to Beaulieu and go into the Port de Plaisance. There are a couple of adequate places there, much better than Villefranche IMHO.
yes east - sorry... Mt Boron
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Actually it is the western part of nice-- at the edge of Mt Boron.
La Mere Germain has excellent seafood, though very expensive.
Ate the the REserve de Beaulieu last night - amazes me everytime -- personally I think it is one of the best restaruants in the world. Amazing and interesting food with great and friendly service... in an exquisite setting!!!!!!!
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BTW - last THursdsay - a Blue Blue day... ate @ the Palai Materlick for lunch -- reall ywas fantastic!!!!!!!!
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In St Jean and spent the day @ the MCCC for the tournament. Very nice and hot in the sun... cool in the shade.
At @ the port of St Jean @ the Skipper - very nice. Also ate at one of the little places in Villefranche... on the rue obscure... nice simple good food... can't rmember the name, but it is on the left side just at the entrance.
The rue Obscure is a street "under" the city... well sort of - hard to explain, but you'll know it when you see it.
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BTW - where is Parcours? We are leaving for our place in St Jean tomorrow and always looking...
Parcours is pretty much in the center of Falicon, which is not many kilometers due north of Nice. If you take the fast road north (the D19?) from the port and keep going underneath the autoroute, then follow (bad) signs.
It's definitely worth a trip if there's a clear sky. The wine list is eclectic.
edit: here's the restaurant website which has proper directions.
Thanks!! Always love hill town road trips!!
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Just to add my 2 centimes-worth....
If you're stopping on St Jean then i'd definitely rank Paloma above Passable for the food - sun-wise, paloma loses the sun in the early afternoon, especially at this time of year. No worries if you're going back to your boat
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paloma beach, st jean de cap ferrat
plage de passable, st jean de cap ferrat
As far as restaurants with views and food to match - there are a few exceptions to the rule... you could try Parcours in Falicon (chef ex-Chateau de la Chevre d'Or) - tortuous drive but worthwhile for the food and view over the city (and bay) of Nice. Chateau de la Chevre d'Or itself is nowhere as good as it used to be but the food is still of the style and you will not find many other dining rooms with views like it. Be careful though that at this time of year there is still a chance of low cloud near the grand corniche so you run the risk of being sat in the clouds.
Hostellerie Jerome in la Turbie is a great 2* with a view - if you manage to get a (the) table by the window. Worth a trip even without the view.
I agree 100%
BTW - where is Parcours? We are leaving for our place in St Jean tomorrow and always looking...
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Late April typically afternoon temps in mid 20's C and cool evenings 12-15. The water temp really affects the air temp -esp @ night. It has been a fairly cool early spring, so the water temps are pretty cool right now ...
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When you are anchored off St Jean/ Beaulieu - Paloma will send a tender - the tel # is posted - you may need a scope to read it though....
On the other side of Cap Ferrat(the Villefranche side) there is Passable beach - they also will send a tender...
Thanks for the suggestions - sounds exiting already. The boat has 2 tenders so we can also get there ourselves if we can't read the tel no. I don't suppose we need to make reservations at a beach club?
Depends on time of year and day of the week.... but you can call that day. If you are there later in May then Paloma is open for dinner, and it is a magical spot... trust me.
There is another really great spot in Cap d'Ail - La Pineade - sea side seafood - be sure to ask for a table on the "open terrace." You moore by Cap d'Ail beach and then I believe you would tender around the point to a little beach there.
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I would highly recomend lunch @ Paloma beach in St Jean - wonderful spot. Also there is a nice little but excellent restaurant in St Jean called La Provencal - great food and excellent view.
I have a question, however, what bad news have you heard about Louis XV? it has been a year, but it has been excellent each time we have been there.
La Voile d'Or hotel restaurant on a nice evening is a magical setting with old world charm.
Lastly - Reserve de Beaulieu - is one of the best restauants on the Cote - not to be missed.
Lastly I agree Les Agave in Beaulieu is a nice little spot.
Thanks mdbasile for the recommendations. Will definitely check out La Provencal and Paloma beach in St Jean. Will look into the others as well. Thanks.
When you are anchored off St Jean/ Beaulieu - Paloma will send a tender - the tel # is posted - you may need a scope to read it though....
On the other side of Cap Ferrat(the Villefranche side) there is Passable beach - they also will send a tender...
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I would highly recomend lunch @ Paloma beach in St Jean - wonderful spot. Also there is a nice little but excellent restaurant in St Jean called La Provencal - great food and excellent view.
I have a question, however, what bad news have you heard about Louis XV? it has been a year, but it has been excellent each time we have been there.
La Voile d'Or hotel restaurant on a nice evening is a magical setting with old world charm.
Lastly - Reserve de Beaulieu - is one of the best restauants on the Cote - not to be missed.
Lastly I agree Les Agave in Beaulieu is a nice little spot.
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Just made my second batch of both classic brauts and Duck/garlic sausages. Using my Kitchenaid for grinding & stuffing... The Duck filled easily and prefectly, but I have been having problems with the Brauts - the filling is really sticky and does not fill without really pushing it hard into the filler wheel.
Any other experiences?
I just got my bactoferm so this weekend I am going to try some Tuscan...
.... and maybe some bacon while I am making a mess.....
This stuff is fun!!
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Thanks all.... thinking that I'll try Firefly, Tabard Inn and maybe for one more casual night Bistro du Coin.
What is the restaurat in the Topaz like?
Thanks again.
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I am hosting a work dinner for 12 2 nights next month in March. We are staying in the Dupont Circle area, at the Topaz, and would like a place fairly close by(though taking taxis are not a problem).
Quality of food is important, but it can't be too small and intimate, and needs to be able to handle and serve our group with ease. Often this can be a problem with smaller fine establishments. Ethnicity is not an issue, though I don't know the eating habits of all the attendees, and don't want to go too "wild." Again quality is more important to me than being unique.
I will need a place for a Sunday and Monday night....
Thoughts??
BTW-- I am not trying to impress anyone.... just want the goods.....
Thank you,
Mark
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I am trying to get the righ consistency without saltyness for my home cured salmon, and have been getting mixed results.
Typically I use one 3lb salmon filet, about 1/2 cup Kosher Salt, 3/4 Cup brown sugar and about 1/4 cup of scotch. Seems each time is a bit different.
The only difference has been how I have weighted them. I wrap in platic and then foil and refrigerate 48 +/- hours. How much, and for how long should I weight the salmon.
Also can I cure with less salt and more sugar?
Thanks
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To be honest, I usually never poach them in court bouillon. I usually just soak them in some milk overnight to remove any blood or bitterness, peel the membrane from them either with my hands, or using a flexible fillet knife, and them basically deep fry them slowly in butter, finished with a load of fresh squeezed lemon juice. My Chef at Le Manoir told me to always season heavily with kosher salt at the beginning, middle and end of cooking. Hasn't failed me yet, and I love the look on my students' faces when they ask me what they are eating, and I tell them veal sweetbreads!!
Thanks.
So your only prep is the milk bath and then cleaning?
I must say that I try to clean them of any and all crap, including dark spots after the acidulated water simmer and all the funky looking pieces.. I like them ans pure as possible. I like the French term "noix de ris de veau"... I guess meaning the center pure part....
How long do you saute them in the butter?
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you do'nt need to cook them taht long. although i sitll recommend that you prep them the way you're already doing, when it's time to cook them i'd judt sautee them lightly. if you want a crispy outside coat them in corn starch. they're at there best when the inside is still somewhat soft.
Thanks. So you think the 10 min acidulated water simmer and 15 min poach are still good, just cut the saute time? Why is corn starch better than flower?
Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 2)
in Cooking
Posted · Edited by mdbasile (log)
Thanks Ronnie!!!
Just had mothers' day dinner(or in my case Muthas' Day) Cooked some of these babies up - here's the photos...
FWIW - took us - my wife maura and I - 4 hours prepping and grinding on Sat. and about 2 hours on Sunday stuffing. Had some good success - even made the tart cherry mustard to go with the duck sausage....
Here they are grilled w/ mustard same order left to right top to bottom:
Merguiez, Brat
Duck, Italian
Cut - as you can see the Italian is a bit over cooked... I'll fix it next time - Hell I have 20 more...
Served as a very nice Muthas' day hors d'oeuvres w/ various condiments...
It was alot of fun and work!!!
Though my feet are a little sore.