Okanagancook

I like mine in a fairly traditional way: chick peas, cumin, garlic, lemon, tahini, salt and olive oil + or - some form of heat. I have played around with the texture. Tried taking the skins off but I found the result way toooooo smooth. Toasted sesame seeds for the tahini component really adds a great flavour. Served with homemade pitas.

Grilled Japanese eggplant, zucchini and tomatoes. Pasta (yes, it's still the 15 egg yolk stuff...all gone now) with sous vide baby octopus. The eggplant was pre cooked in the microwave for 3 minutes then brushed with rosemary infused olive oil and the zucchini were brushed with a piquillo pepper butter.

Yes, I love that show. Stumbled on it last season so caught all those episodes. Their first restaurant almost burns totally down. They are left with a huge renovation to get it going again. And now in this season they are opening another restaurant with a totally different menu/theme. Much more causal that their first one. It is interesting when she visits someone's home to see how they cook a classic dish. Recipe handed down from generation to generation.

Delicious looking meals everyone. Kaffir lime leaves and chicken! Great combo. A quick dinner which was supposed to be lunch but lunch was already big enough. Leftover 15 egg yolk pasta, duck confit and a bit of chicken breast, peas, mushrooms, shallots, garlic, Modernist Cuisine chicken stock and a couple of hunks of camembert to add body to the sauce.

Norm, thanks. Seems like the red pepper powder is hot while the chili powder is more like flavourful chili like ancho.

Nigella has a recipe where you put the scored hock on a bed of beer, apple and onion. It is baked at high temp to start, then at a lower temp until tender. To really crispen the skin the final temp is high. I would prepare the skin with boiling water shower, rub with salt and brush with vodka then in the fridge over night uncovered

So, more like Thomas Keller's pasta but without the whole egg and milk. The water spritz is amazing at helping to get the dough together.

gfweb: Is that your home made pasta? I agree about just the right amount of sauce! I've got some leftover pasta from making the 15 egg yolk batch....looks like lunch with some shredded duck leg confit mixed with some camembert that is due to be used up. Lentil soup before hand, just to feel healthy.

Norm, your sauce looks good. I have questions: what kind of chili powder? And what kind of red pepper?Thanks.

After letting the dough rest in the fridge for a few hours and then for an hour on the counter I began rolling it out as per the instructions in the book. One pass through the first three settings. Then it is folded the width of the machine less two finger widths to create at least four layers. Then the dough is turned 90 degrees and run through the first three settings three times. Final rolling to the second last setting so you can see the counter top through the pasta. It was then cut and hung to dry slightly. The dough was beautiful to work with and required no flour to roll out. The author says any exterior flour muddles the flavour of the sauce. As for the taste of the pasta, it was very tender but we had it with tomato sauce and meatballs. I think the tomato sauce over powered the taste of the pasta. I think a lighter sauce would accent the pasta flavour better. And, I'm not sure it was "THAT" much better than Thomas Keller's 6 egg yolk pasta. I will have to make TK's and compare.

Cakewalk: I have egg whites in the freezer from the last time I made pasta. My dogs don't really like them so I am sad to say I fed my septic tank! Franci: Nice, I wish I had seen this before. I will try this pasta next time. Thank you.

Finally, first batch of dough from Flour & Water. 15 egg yolks! The dough came together quite well. I used four squirts from the spray bottle at a time to bring whole batch together. A total of 20 water squirts which amount to 3/4 of a tablespoon so not much really. I kneaded it for 12 minutes and it is in the fridge, resting until dinner when I will try the rolling technique from the book. Sorry about the sideways picture!

Have a ten year old and his dad visiting. I figured pizza was safe!

ElsieD, you are so right. I quit for exactly the same reason. If I recall, they gave me an extended membership (6 months) after I emailed them and complained bitterly that I had just renewed and then they pulled the "upgrade" trick to access recipes. I have around 20 of the magazine issues and thank god for Eat Your Books otherwise I would never find anything. I have The New Best Recipes, all 1000 of them. Also have the book on meat cookery and poultry which are all quite good especially the write-ups of how and why.

Yes. It's quite clever but not a lot of detail. I prefer this site: http://www.codlo.com/blog/the-ultimate-guide-to-sous-vide-time-temperature#.VLgymlomV5i

If you click on the "4-blade" box at the right you can see the four blades and it looks like the 4th one is like the blade on the far left of the 3-blade picture....a smaller spiral is what it looks like.

Is Capital Precision of the same quality as Wolf ranges? It looks awesome.

I imagine having a really hot pan for those zucchini noodles that have been salted and dried would be the trick...kinda like cooking mushrooms...nice hot pan. Anna, very creative is right. I have a butternut squash that I think I might try that way. Maybe add some onions sliced really thinly on the mandolin. A sprinkle of some kind of spice rub will be added for some extra flavour as you did. AND, it's a great way to eat more vegetables. Kids would probably really go for something like that, especially if they did the spiralling. Franci, my favourite combo for broccoli: olive oil, garlic, anchovy and chilli. The stems spiralized Love this thread. I have an upright Benriner which lived in the back pantry. Now it it in a more accessible place.

I wonder if one were to salt them for 30 minutes to draw some of the moisture out?

Lovely meals everyone. Last night was stuffed turkey thigh with spaghetti zucchini, mushrooms and yard long beans in pesto.

Those look delicious. Your broiler looks like it is gas which does a fantastic job. Next time you need to hold back a few chef taster ribs. The ones I made disappeared in no time.

Franci, your ribs look delicious and the prep method seems very easy/quick. I had extra glaze in the broiling sheet pan so I poured it into a little serving bowl and served it as an extra dipping sauce. We had grill homemade crusty bread with the ribs which worked well.

I don't think I have ever seen lamb ribs in our grocery stores or butchers here either. We get whole lambs which is why we have them in the freezer. How long do you steam them? Does a lot of fat render out by steaming? The recipe called for grilling mine but seeing the grill is under a foot of snow, I went the broiler route which got them nice and crisp without any flare ups.

I did them at 96C and I used Modernist Cuisine @ Home beef stock. There were around 2 large onions/bag and I used 1 tablespoon of stock/bag. I did brown them a bit in a teaspoon of butter before putting in the bag. Should have taken a picture of the browning. Maybe that's part of the difference or even the onions themselves. I have a Polyscience SV rig and temperature is stable...wonder if temperature variation while cooking played a part. I had no gas forming at all. Here is a picture of the finished product.