furzzy
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Posts posted by furzzy
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Tonight for dinner we had eggplant rolls a la Norma
Oh my - would you be good enough to tell about this? What filling? Cooked how? etc...thanks
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So Baselerd---where does my -20 F freezer fit? Is that cold enough to "flash" freeze quickly without damaging crystals forming - especially if I vacuum pack it to freeze? Or maybe vacuum would make no difference?/
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When get a rib-eye, my husband has the "eye" part & I have the "deckle" (as I've learned here that it's called) - I've known the triangle half of the brisket as the deckle. But whether we buy the rib-eye bone-in or not, it always has that piece. Wouldn't even buy one without it.
Whatever it's called, I take the deckle because it's the tastiest, most tender part of the steak (my spouse is always so good to me!) I've never found it to be "chewy" - in fact IMHO it's the very best bit of the whole cow!
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Here's a Zucchini - Leek - Potato Soup that I serve cold as a zucchini vichyssoise. I sauté leeks &zucchini in butter, then add russet potatoes that have been boiled in large chunks, along with chicken stock & seasonings. Put it through a food mill with a medium screen (I like a little texture) - then add enough more chicken stock to correct the consistency. Garnish with either an extremely thin zucchini ribbon, or dill. Getting the right consistency has never been a problem this way. Using either a blender or food processor is the reason for gumminess.
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Here are a Zucchini Vichyssoise from a couple of days ago, and a Roasted Red Pepper/Tomato Soup.
Garnishes are a zucchini strip, and a creme fraiche, crouton, 18-yr. Balsamic drizzile.
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Just bought my husband a BGE a couple of weeks ago. The first thing he grilled was a Prime Rib-Eye at 700 F. Then he dived right in & smoked a Brisket! While I didn't take pictures throughout the process, the first picture is of the smoke ring...on his first-ever attempt at smoking anything! I am impressed! He smoked the 4-1/2 lb. flat-cut half at 225 F for 10 hrs.
This next picture was taken just tonight as he grilled a 4 lb. Black Sea Bass.
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Thursday we had the pleasure of meeting up for lunch with Matt Kayahara and Matthew Hayday at Baker Street Station in Guelph.
Bacon and potato soup.
I recognize that bowl from a previous visit to Baker Street Station.
Just found this topic a few days ago & have now read the whole 15 pages! I have really enjoyed every bit of it - great pictures, too.
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We had a gathering recently that was similar to the old "cocktail party" -- lots of hors d'oeuvres, canapes, appetizers, etc. We served 3 kinds of Mini-sandwiches (about 1-3/4" diameters): buns made from baguette dough to get that crinkly crust & soft inside filled with rare roast beef & horseradish sauce, tiny biscuits with tavern ham & whole grain mustard, and choux puffs filled with chicken salad.
Everyone raved. And although we had lots of food left over (I ALWAYS make too much), these ran out early.
Our daughter was married in France, and if I can find a digital pic of her croquenbouche wedding swan I'll post it here.
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Excitement around here this morning when a new stove showed up. The thermostat in the oven had given up the ghost and was unreliable. Given the cost of a new thermostat and the labour to put it in - they decided that a new one was the way to go. I was given the authority to decide which of 3 available ranges I wanted. Of course I opted for the one with convection.
Look how clean that is - won't last!
I've already put the pizza stones in there - wishing I'd left them out until after I'd given it a good preheat - cause it's a bit resiny smelling right now.
Always exciting when we get something new! I have to ask - why is your lower pizza stone on the rack instead of the oven floor?
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Breakfast today: Knafeh bel Jebn
I had to google this. Sounds sort of like a cheesecake....wha type of cheese do you use for this?
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Agreed, Anns biscuits are spectacular
Pastameshugana Cheddar! Thats what my eggs need
Salmon omelet with feta cheese and dill, leftover jicama-cucumber-pineapple salad, potato bread toast
SAPIDUS What sort of dressing did you put on the jicama-cucumber-pineapple salad? That sounds yummy, and I happen to have all three ingredients!
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We had rib-eyes for a crowd, but had a lot left over. They've been sliced, about 1/2" slices, and they were 1-1/2" thick. I also still have the excess marinade which I reduced almost to a demi-glace, so would like to use that, too.
We're having 3 guests for dinner tomorrow night & I'd really like to use that magnificent steak - I probably have 2 pounds left. Sorry the picture is so blurry - I cropped it as a tiny bit out of a much larger pic.
Suggestions, please on what to do to make it wonderful the 2nd time around for guests.
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Fig and goat cheese pizza. Saw the ad in the latest Food Arts magazine and had to make it.
What's under the figs & goat cheese?
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Anna - My favorite is sardines canned in mustard sauce on stoned wheat crackers/ So happy to have found a kindred spirit!
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using the calculations i found on this thread + another gelatin one, my recipe calls for 1 sheet of gelatin (and doing the calculations its 2g so i see its a gold sheet). i did the math and came across 1.88g of knox powdered gelatin. my question is this--how much water need i bloom the gelatin in? even if you have a basic ratio in ounces i can drop it down but i've always just followed the recipes and those guide me but when using powdered gelatin i've just got no idea on the basics of blooming it
I think somewhere above it was mentioned that one blooms in 5x water...by weight.
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I, too, would love to hear the results of a test. Are you planning to do one?
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Welcome, CFG25! Thanks for the red velvet cheesecake recipe. Never thought of trying something like that.. I'm going to make the miini's in the little jelly jars like the ones I posted above...and bake them in a water bath.
And I've bookmarked that blog, too. We're not big on desserts in general, so whenever we have guests, I have to go trolling for ideas.
Again, Wlecome!
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Ugh, such a crazy weekend. Summer is here.
Here are two of the three wedding cakes from this past weekend. Still waiting to get the last photo.
Gasp - beautiful. What are the crystal-like things on the first one?
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If you only need to use half an onion, use the top half. Cut it at the equator and put the bottom half, with the root stub intact, in a plastic bag or wrap tightly. The onion will still be alive and will last much longer than diced onion, or any part cut away from the root.
Great! I didn't know that! So, you mean that so long as the root stays in tact, we're golden for much longer than w/o it?
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RICO Thank you for bumping this thread! I'd probably never have found it otherwise... Just bought hubby a Big Green Egg & he's a "Smokin' Fool" now. I can't wait to try bacon.
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PB has definitively raised the Pizza Bar with this work.
not to drive the Egg Crowd Crazy. ....
Fantastic! Just ought hubby a BGE last week...we're having guests Tues for a "make your own" pizza night. I made the dough today & will get all the toppings ready before people come Tues - I'll try to take pics!
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Thought I'd bump this thread as I found it very fascinating and thought others might too.
Thank you Tammy!
And I'm glad you did! That's how I just found it, and have now read the entire thread. My eyes are burning & droopy, but now I know I'll be able to follow it. There are lots of fabulous ideas here - and I especially like having it all costed out.
thanks, Tammy, for this great thread.
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Beautiful, Ann!
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Beaver pate en croute:
The pastry was not one of my best; I think the flour was old and I had to add too much water to make it workable. Also, my only pate mold is a nonstick, and I've never gotten the sides to brown as well as I feel they should, in both a commercial and a home oven. Would an ordinary tinned steel mold make a difference?
I've ever eaten beaver...never even occurred to me!...what sort of taste & texture is it? And where does one source it?
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Dinner! 2013 (Part 4)
in Cooking
Posted
Panaderia Canadiense Going to let my ignorance hang out here. Question about "spring lamb" - I've only been able ever to get "spring" lamb in the spring, mostly mid-spring. Also, since we like domestic lamb far better than that sourced from Aussie/New Zealand, my guess has been that the lambing takes place in Feb/Mar - & maybe Apr - and I'm looking for 6-8 wk lamb, never frozen. I just ordered a rack from D'Artagnan, fresh. I'm eager to hear your input - on anyone's.
Please be kind enough to disabuse me of anything where I'm wrong.