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About jnash85

  • Birthday 05/01/1985

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    Knoxville, Tn

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  1. Dinner 2018 (Part 1)

    Strawberry Gazpacho from the Eleven Madison Park cookbook. Probably one of the easiest recipes in the book. I tried plating like the book does, then tried doing my own thing, which I preferred. The strawberries were tossed in olive oil and sugar and cooked in a low oven for 2 hours. I will definitely be using that technique again.
  2. Dinner 2018 (Part 1)

    So the post above was technically lunch. Dinner was roast chicken, with spanish rice, black beans, pickled tomato salsa, and creamy jalapeño salsa.
  3. Dinner 2018 (Part 1)

    Fried pig tails from Thomas Keller’s Under Pressue cookbook. I would make them again, but with some adjustments. I would prefer the green beans were warm. Also, not a fan of the deviled quail egg.
  4. Amazon had this for $105 so I went ahead and ordered it. Can't wait to get it.
  5. Roasting Duck

    Ok. Today was the big day. It was very good, but a bit overcooked. I cooked the breast skin side down for about 15 min. The Ad Hoc cookbook calls for 20 - 25. Then they went into a 400 F oven for 3 min. Pulled out, glazed with honey, and szechuan peppercorns, coriander, cumin, and lavender. In the oven for another 2 min. The sauce on the other hand, was out of this world. As were the potatoes, which were simmer, passed through a fine mesh sieve, and combined with an equal portion of butter and a touch of cream.
  6. Roasting Duck

    So I broke down the duck last night and did the legs following the chef steps recipe. Sous vide for 16 hours at 80C. I then brushed it with a citrus sauce made from orange, sugar, vinegar, and the bag juices and let the legs crisp up under the broiler. Also started making the duck jus for tomorrow. Roasted the carcass for an hour, then simmered it with 8 cups of chicken stock reduced down to 1 cup. I will be pan roasting the breast tomorrow.
  7. Roasting Duck

    The dish above took about three days to put together. Lots of time planning and quite a lot of expense, considering there were no really expensive ingredients. There was someone here a few years ago who was posting all kinds of dishes from the book. Looked amazing. I wanted the new one, but I don’t feel like dropping the cash on it. Hopefully they come out with a regular version.
  8. Roasting Duck

    I have done a couple over the years. There are some doable ones. This one is my best one, although I got in a hurry and didn’t sear the pork long enough.
  9. Favorite Homemade Sauces for Pasta

    During the week I like to cook a couple of Italian sausages then add some crushed tomatoes, chile flakes, and salt. I enjoy it the most when the leftovers are cold and I’m eating it around 1 am...
  10. Roasting Duck

    Thanks for all the replies. Lots of good info here. I will report back after this weekend.
  11. Roasting Duck

    I’ve seen those ducks at Kroger. Never bought one. There is a local coop that carry’s higheR quality meats that I was going to purchase from.
  12. Roasting Duck

    I want to try the roasted duck from the Eleven Madison Park cookbook, but I would rather break the duck down prior to cooking. I have other plans for the legs, and I need to use the carcass for stock. The cookbook calls for trussing the duck, and cooking it in a 375F degree oven for 16 - 17 min. Should I have any issues doing the same thing but only roasting the breast on the bone? I don't want to sacrifice a duck just to find this out...
  13. Dinner 2018 (Part 1)

    Beef meatballs from Ottolenghi’s Jerusalem cookbook. Subbed edamame for favas. Served with basmati rice and orzo and the cucumber yogurt sauce. It was very good. I need to cook more from his books.
  14. Per Se Lounge

    Are they still offering the option to dine a la carte in the lounge? I haven't seen any recent postings about it. I will be in NYC in a couple of weeks and I would love to go. Is it correct that they do no take reservations for the lounge?
  15. Full episodes here: http://m.video.pbs.org/program/mind-chef/