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Xilimmns

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  1. So many good suggestions! Here are mine: Bon Appetit Chef Taico (Brazilian cuisine) French Alton Brown Japanese Cooking 101 CookAroundTV (traditional Italian - one of my favorite channels, really good) Just One Cookbook (Japanese) Ochikeron (Japanese) Bruno Albouze (French)
  2. Dinner 2016 (Part 4)

    Great pictures everyone. So much inspiration! Here are some of my favorite meals in the last few weeks. Beef stroganoff Roast chicken and roasted butternut squash and red onions by Ottolenghi Brazilian seafood moqueca NY strip steak, asparagus and potato gratin Open lamb kibbeh by Ottolenghi Polenta con salciccia, salsa di pomodoro e gremolata Grilled top sirloin cap, my favorite steak cut Japanese mushroom hot pot, from the book by Tadashi Ono & Harris Salat Yakitori Codfish with lemon, butter and caper
  3. Dinner 2016 (Part 3)

    A couple of my recent meals. Pasta and sausage frittata. Recipe from America's Test Kitchen. Salted cod (bacalhau) cream toasts and salted cod risotto. First time making and trying cod cream and it turned out delicious. I first confited cod to be used in the risotto and the oil and fat extracted from the confit where used for the cream, mixed with lime juice. Beef sirloin cap sous vide and baked kale. Rick Bayless slow cooker chicken soup Cassoulet - the picture doesn't do it justice. My favorite meal of the year by far.
  4. I lived in Asheville for two years. Definetelly recommend 12 bones, the line is worth it. For dinner, try Zambra. They have great tapas.
  5. Dinner 2015 (Part 1)

    Some weekend meals. Perfect weather to cook with single digit temps and more than one foot of snow at the door. Risotto alla milanese. I started by cooking shallots in veal bone marrow and that made everything extra creamy. Bacon wrapped pork tenderloin with peas "a la francaise". Adapted from Eric Ripert's www.aveceric.com. Roast beef tenderloin with potato and arugula salad.
  6. Dinner 2014 (Part 7)

    Yesterday dinner was braised duck leg braised with pinot noir sauce and green salad with shallot vinaigrette. The duck recipe was from the NY Times, originally adapted from "Bay Wolf Restaurant Cookbook". It is a relatively simple recipe, easy to make and yet super tasty.
  7. Dinner 2014 (Part 7)

    Hi everyone! It's been a while since my last posts. Well, glad to be back and get my inspiration here. Now to what really matter, today's lunch was ramen noodles with pork belly. Pork was slow cooked in water for two hours, then quickly poached in its own broth, soy sauce, mirin and brown sugar and finished on the searzall. For the broth I used pork broth, soy sauce, mirin, sake and a little of chicken bouillon.
  8. Not me ;-) Look forward to see this!
  9. Dinner! 2013 (Part 5)

    @patrickamory: you got it. Simple and no chicken. Make sure for the celery broth you use everything including the stems and leaves. Add to that any spices and condiments you like.
  10. Dinner! 2013 (Part 5)

    I've been away from posting but that didn't prevent me from checking egullet as often as I could to get some ideas. I am still challenged a bit from living in a remote area here in Brazil and having limited access to variety and good quality ingredients. Nevertheless, every time I travel I try to stock up as much I can. Here are the latest dishes I prepared. Cheers! Salmon rillete Pan fried pork ribs, collard greens with fried garlic, bacon bits, rice and mustard barbecue sauce Creamy chicken and brie soup Celery and saffron risotto. I made the celery broth from scratch and it turned out great. It really made this risotto special. Parmesan risotto and sous vide flank steak Sauteed abadejo with mushrooms, capers and white wine sauce Spanish cobb salad, adapted from Bon Appetit magazine Eggplant parmesan with fresh mozzarella, from Bon Appetit magazine. Delicious!
  11. Dinner! 2013 (Part 1)

    Beef Tartare with Wagyu hanger beef with capers, red onion and 63C egg. Cornish Game Hen with Onion and Bacon, spatchcocked cooked in cast iron with bacon fat and finished in the oven until 170F. Pilpil Salt Cod, bacalhau poached in olive oil with chili peppers and fried garlic. Fig & Mascarpone, frozen fig shells with mascarpone cheese and fig pulp with red port wine. Burger, 50% short rib and 50% top sirloin, topped with cheese, bacon, egg, wild chicory, mayo and Tabasco.
  12. Dinner! 2013 (Part 1)

    Great dishers everyone! Same as FrogPrincesse, some backlog but here we go: Afogado... which is basically a typical Brazilian dish learned from my grandma. Beef ribs cooked with water, seasonings and potatoes in the pressure cooker. Served with rice, hot pepper and corn flour. Bacon & Egg Ice Cream served with maple syrup. Margherita Pizza. Tuna Pizza, my favorite. Bacalhau (Salt Cod) Risoto. Duck Breast Sous Vide with Cointreau Sauce and Lemon Risoto. Pinot Noir Infused Pear, cooked sous vide at 80C for one hour.
  13. Let's Disco!

    As of yesterday I am the new owner of a plow disc or "disco de arado" as they say in Brazil. My first meal using the disc was rice with panceta, chicken breast and zucchini. Everything cooked with lard. The next meal will be an authentic Brazilian/Gaucho dish called "Arroz Torrecilha" made with pork belly. Here are some pics from yesterday: Cheers!
  14. Dinner! 2012

    Hello e-gullet friends. Greetings from Brazil. I've been away for a few weeks in process of relocating from US to Brazil as part of a new work assignment. I will be sharing my culinary findings in Brazil from now on as my wife and I settle down here. My cooking gadgets are somewhere in the Atlantic Ocean being shipped to my new home in Brazil but I've already managed to started cooking down here starting this past weekend during a trip to the coast with friends. Let's go to what matters: Sole Ceviche / Ceviche de Linguado Salted Shrimp / Camarão à Paulista Seafood Gumbo / Caldeirada * Edited for a typo.
  15. Dinner! 2012

    Hi Kim, Wings are my addition! Yours look great. The fried polenta was one of the best I've ever had. Can't really go wrong with good Italian polenta, heavy cream, butter and chicken broth. Crispy on the outside and almost melting on the inside. If I have one advice on this is get a good polenta. I used Moretti. The chicken was good but a little too salty to my taste. Since it was my first time using this recipe I used the exact recommended quantities and brine time. While the outside crust was great and well seasoned, the meat (specially the white meat) was more salty that I liked. The lemon and salt quantity on the brine could be reduced by half in my opinion. Definitely worth it, I hope to make it again soon.
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