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109 posts in this topic
This is the recipe I've found (in French, my apologies), and there's an informative YouTube video of same. Again in French, and as a bonus in a heavy southern accent.
I'm going to pick up my hare, sausage-meat, foie gras and bard on Wednesday, and get to de-boning. I'll see if I can get my better half to take a couple of photos or videos
If anyone has done this before, or anything like it, I'd love to hear any advice you might have. As for now, I have a couple of questions for more experienced eGulleteers before I start:
1- I can't seem to get hold of the requisite pork back fat, but my butcher can provide veal kidney fat. Is this a decent alternative?
2- I've been re-watching the video and re-reading the recipe, and neither say when to remove the string used to truss the hare. Would it be better to do it after taking it out of the cooking liquor? Once it's rolled and chilled? Removing each small piece from each slice - but before or after it's reheated? I have horrific images of doing everything perfectly, then have it fall apart right at the last moment.
So any input would be gratefully received. In any case, I'll try and document the process as much as possible for future information/hilarity.
just wondering if anybody has a favorite way to cook their brulee.
I just did some in a convection oven, low fan, 225 and they got a bit wierd on top. In oval dishes, BTW.
Good texture inside. Just a bit wierd on top.
I welcome any input.
Started in on Rob's book tonight. Nice pictures, interesting philosophy. The bit about grapevines reminded me ever so much about my balcony. My grapevine has been growing ten or twenty years, planted by the birds. Never a grape, ever. Only recently did I learn that unlike European grapes, the native grapevines are sexual. This one is undoubtedly a boy. He provides lovely leaves and shade, and something for the tomatoes to hang onto.
By Bon Appetit Cookbooks
This topic was hijacked from the Vancouver Board.
What cookbooks do you love to cook out of at home?
Is there a specific recipe that is your favorite?
Or is there a book you just can't live without?
If you have pictures, even better! Lets see how it turns out!
Some of my favorites to cook out of:
The Balthazar Cookbook - The Beef Tartar is amazing! As is the Chicken Liver Mousse
The Babbo Cookbook - The Strawberries & Peaches with Balsamic Zabaglione
Barefoot in Paris - The Blue Cheese Souffle looks JUST LIKE THE PICTURE!
The Bouchon Cookbook - The Roast Chicken will seriously change your life
Gordon Ramsey Makes it Easy - The Chocolate Pots are the easiest dessert in the world and tastes so good....especially with the Amedei #7
There are lots more. Hopefully I can take pictures and show you.
Hopefully this post can be an ongoing thing.
I think we are all interested in what eachother cooks!
By Dave the Cook
Those of us that have been following Rob Connoley's (aka gfron1) trek from home cook to down-and-literally-dirty locavore James Beard-semi-finalist chef are justifiably proud of his well-deserved transformation to a published author, which he has faithfully detailed in an earlier topic. If you're not familiar with his story, I urge you to catch up, then come back here, because we're ready to move on to the next step.
Rob's book, Acorns & Cattails: A Modern Foraging Cookbook of Forest, Farm & Field, is finally, officially available. This alone is awesome news, and you should totally order your copy today. Or . . .
. . . we want to continue the conversation about Rob, his book and his future plans in this topic. And just to up the awesomeness, Rob is offering a free book to a randomly selected participant here.
Simply post a question or comment in this topic between now and 11:59 p.m. CST (US), 13 September 2016 and you'll be eligible to "win," based on a random drawing to be conducted, with each participant getting one chance, not including Society volunteers (and Rob himself. Multiple posts will not improve your chances, so don't get overheated.) The winner will be announced on 14 September.
Rob will be along shortly to add his encouragement and whatever late-breaking news he has -- he's busy guy these days, so be patient -- but there's no need to wait to post questions or comments.
P.S. And if you don't win, you should still get this book.
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