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Tonight we made a small pizza, we had a big lunch which I'll post in Lunch topic.

 

My side was sausage and bacon

 

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My wife's side (not all pieces pictured) was pinapple:

 

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The Dough is MB's New York pizza dough.

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Dinner almost did not happen because of a migraine this afternoon.  Somehow it did:  chicken thigh, peas, and mashed potato.

 

I chilled the salted chicken thigh in the Vesta for a couple hours to dry out and then let the APO do its thing,  I've all but given up trying to second guess anova settings but the result was wonderful.  Anova recipes are not intuitive.  But who can complain about one click?  (OK, maybe @rotuts.)

 

For mashed potatoes I would usually boil potatoes, rice them, and then pass them through a tamis.  This results in stone cold potatoes of excellent texture.  Since I recently acquired an assortment of now unobtainium Ankarsrum attachments, I decided to try the Ankarsrum strainer.  The holes in the Ankarsrum strainer are finer than those of my potato ricer or of my Moulinex food mill.  And there is a big motor behind them.

 

The experiment was a success.  Potatoes were still warm and cleanup was no worse than getting potato bits out of the tamis.  The big mess was from the peas that boiled over.

 

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I was exhausted tonight. So I asked child if we could be lazy and if I could make a dinner he would also take in his lunch box - come on spag bol 🤞

"Of course mummy. I'll just have Sushi. Tuna & Chicken" 

 

I.. uh.. well I meant more.. like.. uh ok yes supreme leader of my heart. 

 

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Parents over for dinner and while they never complain on being served vegetarian food, I decided to make some fish (which is among their favorites).

A Persian menu.

 

Ghalieh mahi - Meagre fillets stewed with lots of herbs (cilantro, parsley, dill, some fenugreek - most from our garden), fenugreek seeds, tamarind and onion.

Vegetarian dish - omelette with sirene cheese over the same sauce.

"Green" rice - basmati rice with lots of dill and other herbs (some cooked with the rice, some added for serving), peas, raisins and cranberries, pumpkin seeds, spices: turmeric, coriander, fennel seed, pepper, garlic, lemon, tarragon.

Salad shirazi (cucumber, tomato, onion, green chili, mint and parsley, lime juice).

Sirene cheese, pickles, yogurt, olives. Semi dry Gewürztraminer.

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~ Shai N.

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Roasts are red

Alas she wants hers "bleu",

SV mistake I said,

Too late for re-do.


Happy Valentine to all!

dcarch  ❤️ ❤️


SV/grilled Rib Roast

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Edited by dcarch (log)
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Valentine's Day dinner.  I cooked the last hoarded foie gras that I had hidden in the freezer.  I need to get more of that.  I imagine it never ever goes on sale anywhere.  But it's soooooo good.  A raspberry jam to go with.

 

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Prime rib, salad, baked potato and lemon posset with blackberries for dessert.

 

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14 minutes ago, Shelby said:

Valentine's Day dinner.  I cooked the last hoarded foie gras that I had hidden in the freezer.  I need to get more of that.  I imagine it never ever goes on sale anywhere.  But it's soooooo good.  A raspberry jam to go with.

 

thumbnail_IMG_0551.jpg.f26fb1390fa1cd84ee0d80830df5ec76.jpg

 

Prime rib, salad, baked potato and lemon posset with blackberries for dessert.

 

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thumbnail_IMG_0555-1.jpg.d9a88463c1bbe0d1f09534e4af4822bb.jpg

 

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I've always heard that frozen foie gras doesn't work well for searing because it basically liquifies - but obviously yours looks amazing.  What was your experience with it?  Did you find a lot of fat come out while searing (more than when fresh) or was it about the same?

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1 minute ago, KennethT said:

I've always heard that frozen foie gras doesn't work well for searing because it basically liquifies - but obviously yours looks amazing.  What was your experience with it?  Did you find a lot of fat come out while searing (more than when fresh) or was it about the same?

It's always worked great for me.  When I freeze it I wrap it in saran and then vac pac.  I laid it out of the freezer around 2 or 3 yesterday afternoon and by around 5:30 it was thawed.  I scored it and then put it in a screaming hot pan.  I'd say the same amount of fat came out as if I did it from fresh.  I'm glad I never knew you shouldn't probably freeze foie 🤣

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Pheasant Roulade

 

So I parted each side breast of the  pheasant --into 3 Individual Muscles ( Pec Major/Minor/back strap )  the breast skin was pretty well peppered, so I used chicken thigh skin to wrap

 

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These I froze first!!  Then later I got it ready to sous vide/  butter and Rosemary.  This went in to Bath 145 for 45 mins

 

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Out and Pan fried in butter

 

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This is the finished dish--  Sorghum base/Wild mushroom ( Chanterelle /Trumpet )/Peas/ Roulade/ wild berry Balsamic Glaze

 

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Its good to have Morels

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Been so lazy! Spend time checking out all the fabulous meals everyone is posting, but then too worn out to post! Have some catching up to do.

 

Steamed Ginger Soy Pickerel Fillets       

 

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Oven-baked Meatballs in Filo Cups

 

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Sous vide and pan seared Bison Steaks with Brussel sprouts and mixed grains / rice.

 

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Dejah

www.hillmanweb.com

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52 minutes ago, Shelby said:

 I imagine it never ever goes on sale anywhere.  But it's soooooo good.  A raspberry jam to go with


D’artagnan occasionally (don’t show you know who!).


When Ronnie gets geese and/or ducks, what do you do with those livers?

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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2 minutes ago, weinoo said:


D’artagnan occasionally (don’t show you know who!).


When Ronnie gets geese and/or ducks, what do you do with those livers?

We eat them, but the wild ones (the ones that we've seen anyway) don't gorge themselves like what happens with domestic so they are not similar at all.

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Chinese New Year and Valentine's day! Double Whammy

 

Memories of Singapore trip: Coffee Pork Ribs

 

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Sous vide Prime Rib       

 

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Nian Goh: Southern Chinese New Year traditional stirred fried rice cakes. These were dried slices from the store, but my Mom used to make them days before CNY. They were just balls and "gold ingots" of rice flour and water. The nian goh were kept in crocks of water, which was changed every day. When it was time to have them for dinner, Mom would take some out, slice and stir-fry. Sometimes it was with meat and mixed vegetables, other times, it was with lap yook (Chinese wind-dried cured pork) and mustard greens. This meal, I used Chinese mushrooms, various vegetables and beef. The rice cakes had to be soaked over night. They still felt tough when I took them out of the water, but they became soft, silky but still with a bit of chew after adding them to the mix, with broth then steamed for about 5 minutes.

                                   

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Buddha's Delight - traditionally a vegetarian dish but we love re-hydrated dry oysters, so I added a few. My favourite ingredients in this dish is the mung bean noodles and the deep fried tofu soaked with the juices. It's always better the next day!

 

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Valentine's Day - Tenderloin steaks seared in a hot cast iron pan, carrot fries and crispy zucchini fries.

 

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Dejah

www.hillmanweb.com

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@Dejah - all looks wonderful. I have trouble cooking rice cakes, but you've re-inspired me.

 

@Shelby - as soon as I checked my email after posting above, this shows up from D'artagnan...

 

OUR MOST REQUESTED OFFER - JUST FOR YOU!
It’s here! When you order $150 or more ground shipping is on us. Plus, orders of at least $100 enjoy discounted ground shipping – only $9.99 to have the best meat delivered to your door. Get inspired to cook while the shipping is FREE.

 

 

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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2 minutes ago, weinoo said:

@Dejah - all looks wonderful. I have trouble cooking rice cakes, but you've re-inspired me.

 

@Shelby - as soon as I checked my email after posting above, this shows up from D'artagnan...

 

OUR MOST REQUESTED OFFER - JUST FOR YOU!
It’s here! When you order $150 or more ground shipping is on us. Plus, orders of at least $100 enjoy discounted ground shipping – only $9.99 to have the best meat delivered to your door. Get inspired to cook while the shipping is FREE.

 

 

Ronnie is upstairs.  Perfect time for a sneak order.

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1 hour ago, Shelby said:

It's always worked great for me.  When I freeze it I wrap it in saran and then vac pac.  I laid it out of the freezer around 2 or 3 yesterday afternoon and by around 5:30 it was thawed.  I scored it and then put it in a screaming hot pan.  I'd say the same amount of fat came out as if I did it from fresh.  I'm glad I never knew you shouldn't probably freeze foie 🤣

Thanks.  Sorry - I didn't mean to imply that you shouldn't freeze it, I just had heard that if you freeze it, the texture changes (it was said that it can become grainy if used in a seared prep and lose a lot of fat) but would be fine in a pate....  But I had never done it myself so I have no personal experience with using frozen.  Back in the days when I did use foie gras (years ago), I used to get fresh slices of it from a local butcher for $5 a slice - which seemed a lot better than buying a whole lobe for $80-90 and not being able to use it all.

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16 minutes ago, KennethT said:

I just had heard that if you freeze it, the texture changes (it was said that it can become grainy if used in a seared prep and lose a lot of fat) but would be fine in a pate

 

D'artagnan ships both raw slices and medallions frozen.

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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