What's Cooking

[GoingMyWay]

Last Thursday we made poutine.

[attachimg=1]

Last night we made Jacques Pépin's Chicken Jardinière.

[attachimg=2]

[attachimg=3]

[attachimg=4]

[attachimg=5]

 

[six-point socket II]

From a couple of days ago.

Beef roulade (filled with bacon, onion, dill pickle, mustard (...) (self made) and farfalle pasta (store bought).

Kind regards,
Oliver

 

[six-point socket II]

Hi!

Yesterday we had a spontaneous BBQ with our Lawyer and his family - I forgot to take pictures.

Today, we had another BBQ on our own - I didn't forget to take pictures.

Kind regards,
Oliver

 

[GoingMyWay]

Last night's dinner was steak, asparagus, boiled potatoes, and salad.

[attachimg=1]

 

[peter halle]

Last night's dinner was steak, asparagus, boiled potatoes, and salad.

[attachimg=1]

How did you cook your steak?

 

[GoingMyWay]

We buy the large sub primal cuts of strip steak from Costco and then cut them up into regular steak thicknesses.  We season them with salt and pepper (sometimes garlic powder) and then vacuum seal the steaks before freezing.  Then I cook them straight out of the freezer sous vide at 124 degrees for 1 1/2 to 2 hours.  These particular steaks have been in the freezer since January 21, 2018.  My favorite way to finish a sous vide steak is to sear it in a rip roaring pan with avocado oil.  Normally I use a cast iron pan on a Iwatani butane burner outside (keeps the house from getting smokey).  Yesterday I used our All-Clad skillet as it's big enough to sear both steaks at the same time - about 1 1/2 or 2 minutes per side.

[attachimg=1]

[attachimg=2]

[attachimg=3]

I also have a Searzall, propane torch, and MAPP gas torch, but skillet searing is my favorite way to finish.  I really don't know what all the hype is about the Searzall.  It's waaaay too slow for me.

 

[Cheese]

Hey Oliver, is that a red pepper or a tomato dipping sauce next to the bread?

 

[peter halle]

[member=66216]GoingMyWay[/member] , I was guessing sous vide.  I too am one of those who does "it".

I too have the torch, the Searzall, and probably the same portable burner as you.  I also prefer cast iron on the burner.  I found that Wegmans carries duck fat and holy cow!

Haven't tried avocado oil but have played with coconut oil which is close I believe.

Hey,  one day we will meet up at a Festool event and then there will be a cook off between all those who have posted here.

THAT would be fun.

Peter

 

[six-point socket II]

Hey [member=44099]Cheese[/member] that‘s a tomato dip, family recipe

I should have an english translation of that recipe somewhere, if you want I dig it out and post it.

Kind regards,
Oliver

 

[GoingMyWay]

[member=66216]GoingMyWay[/member] , I was guessing sous vide.  I too am one of those who does "it".

I too have the torch, the Searzall, and probably the same portable burner as you.  I also prefer cast iron on the burner.  I found that Wegmans carries duck fat and holy cow!

Haven't tried avocado oil but have played with coconut oil which is close I believe.

Hey,  one day we will meet up at a Festool event and then there will be a cook off between all those who have posted here.

THAT would be fun.

Peter

Yep, I noticed you mentioned that you have a sous vide circulator in another post.  I have the Anova Precision Cooker and love it.  I know someone who waited a very long time for a Joule that ended up dying and needing to be replaced under warranty.

Frying in duck fast would be delish I think.  I know a lot of higher end places fry their fries in duck fat.  Last time I made sous vide duck breasts we had a lot of fat leftover.  I saved it for a bit, but didn't have an immediate need for it so I tossed it.

I just picked up a new big bottle of avocado oil at Costco since I noticed they were selling it.  I had tried using virgin unrefined coconut oil and it imparted a slightly coconutty flavor to the steak.  I can't remember now if I was actually supposed to use the refined coconut oil or not, nevertheless the flavor was very subtle and hard to immediately notice/detect.

A cook off would be fun - I think that's something I might have a shot at.  If it were a woodworking competition I'd be dead in the water.

 

[GoingMyWay]

Last night my wife made thai green curry chicken (left bowl) and northern thai pork belly curry (right bowl) with stir fried chayote.

[attachimg=1]

 

[Cheese]

Hey [member=44099]Cheese[/member] that‘s a tomato dip, family recipe

I should have an english translation of that recipe somewhere, if you want I dig it out and post it.

Kind regards,
Oliver

That'd be great Oliver,  [not worthy]  It looks delicious. It will become recipe #620 in Paprika.  [cool]

 

[GoingMyWay]

Last night I made Braised Octopus with Spaghetti.

[attachimg=1]

[attachimg=2]

 

[six-point socket II]

Hey [member=44099]Cheese[/member] that‘s a tomato dip, family recipe

I should have an english translation of that recipe somewhere, if you want I dig it out and post it.

Kind regards,
Oliver

That'd be great Oliver,  [not worthy]  It looks delicious. It will become recipe #620 in Paprika.  [cool]

Pretty simple, but it really does taste great:

Ingredients for 4-6 servings

6 tbsp Tomato ketchup
4 tbsp Oil (I recommend not to use a native olive oil)
2 tsp Mustard
1 Garlic clove (pressed)
1 Shallot (diced or minced)
Salt, Pepper, Paprika (sweet and hot)
Parsley

Preparation

Stir ketchup, oil, mustard well. Add the garlic clove (pressed) and shallot (diced/minced). Last add salt, pepper, parika - stir well once again. Then add the parsley and stir gently.

--

Kind regards,
Oliver

 

[six-point socket II]

Today's lasagna

Kind regards,
Oliver

 

[Cheese]

Pretty simple, but it really does taste great:

Thanks Oliver...it's now part of Paprika. [big grin]              [cool]  Oliver's Tomato Dip  [cool]

[attachimg=1]

 

[six-point socket II]

So cool! Thanks!  [big grin] [big grin] [big grin]

Kind regards,
Oliver

 

[GoingMyWay]

Last night's dinner was pan seared sockeye salmon with wild rice, sauteed shanghai bok choy, and crab and asparagus soup.

[attachimg=1]

[attachimg=2]

 

[GoingMyWay]

Last night's dinner was Kimchi Jigae (Korean kimchi stew)

[attachimg=1]
Dashi Stock

[attachimg=2]
Seared Pork Belly

[attachimg=3]
Tofu, Kimchi, Green Onions
[attachimg=4]

[attachimg=5]

[attachimg=6]

[attachimg=7]

[attachimg=8]

 

[six-point socket II]

Hi!

Two really nice Irish Entrecôtes were ready to be put over the coal ...

While waiting for the coal to get ready, we had homemade Tomato soup.

And then the fun started!

Irish Entrecôte with homegrown beans from our raised bed.

(Here:http://festoolownersgroup.com/home-improvement-other-projects/'quick-and-dirty'-basement-door-repair/msg552270/#msg552270 are some more pictures, I didn't want to put the Klein Tools content in here ...)

Kind regards,
Oliver