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- Thread starter GoingMyWay
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[member=44099]Cheese[/member] Slight possibility I may have a cookbook problem [wink]
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While we’re on the subject of Italian cookbooks, a few of my favorites.
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This a glorious one from wonderful region in Italy. Mostly Liguria.
I know you‘ll like this one.
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Ron
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While we’re on the subject of Italian cookbooks, a few of my favorites.
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This a glorious one from wonderful region in Italy. Mostly Liguria.
I know you‘ll like this one.
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Ron
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Cheese
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rvieceli said:
Ron, I don't think you have a cook book problem...I think you have an Italian cook book problem. [poke]
Speaking about Jamie Oliver, several New Years ago I made his tenderloin roll stuffed with mushrooms and wrapped with prosciutto [thumbs up] [thumbs up] [thumbs up] . My God, was that decadent and delicious.
GoingMyWay
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Thanks for sharing the cookbooks!
I was watching a video on YouTube about J. Timothy's Taverne's "Dirt Wings." They're sauced wings that are cooked again and then re-sauced. I ordered their sauce and dry rub from their website and tried making the "Dirt Wings" in the air fryer instead of deep frying. I thought they came out very good considering I was using an air fryer. I didn't care for the sauce that much - it was too sweet and after reading the ingredient list, all I could taste was the pineapple juice. I did really like their dry rub though.
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I made another Paella. This was definitely not traditional - I didn't use the Paella pan and the chicken was cooked separately. I forgot to take a picture of the finished product with the chicken thighs.
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Made an acorn squash soup.
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I finally found a pink pineapple at the local asian grocery store. It cost $11.99. It smelled very fragrant, but the taste wasn't anything special. I actually prefer the pre-cut pineapple chunks from Whole Foods.
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I was watching a video on YouTube about J. Timothy's Taverne's "Dirt Wings." They're sauced wings that are cooked again and then re-sauced. I ordered their sauce and dry rub from their website and tried making the "Dirt Wings" in the air fryer instead of deep frying. I thought they came out very good considering I was using an air fryer. I didn't care for the sauce that much - it was too sweet and after reading the ingredient list, all I could taste was the pineapple juice. I did really like their dry rub though.
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I made another Paella. This was definitely not traditional - I didn't use the Paella pan and the chicken was cooked separately. I forgot to take a picture of the finished product with the chicken thighs.
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Made an acorn squash soup.
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I finally found a pink pineapple at the local asian grocery store. It cost $11.99. It smelled very fragrant, but the taste wasn't anything special. I actually prefer the pre-cut pineapple chunks from Whole Foods.
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GoingMyWay
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Last night I made sous vide chicken breasts with avgolemono sauce and orzo with asparagus. The avgolemono sauce was made with chicken stock, the juices from the sous vide bag, lemon juice, and egg. It came out much thinner than I was expecting, but not bad. It probably could have used less chicken stock and maybe another egg. I cooked the orzo in a mix of chicken stock and water with turmeric. It tasted good, but using chicken stock to cook the orzo seemed kinda like a waste to me.
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Cheese
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Well I certainly haven't quit cooking [smile] , just other things got in the way during these Covid moments...some things are easier to do while a lot of other things have become progressively more difficult. [sad]
Here's a nice recipe from the New York Times, BTW they have a lot of good recipes [smile].
https://cooking.nytimes.com/recipes/1020920-asparagus-goat-cheese-and-tarragon-tart
Asparagus, Goat Cheese and Tarragon Tart. Along with those ingredients add in some garlic, nutmeg, creme fraiche, puff pastry and some Reggiano. Very nummy.
Next time I'll try it on a pizza crust instead after a few corrections. Delicious flavor...just not sure about paring it with puff pastry. I think the puff pastry works fine for a lunch/brunch but not so well for a dinner.
This is when it's done and taken from the oven.
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And this is when it's immediately adorned with small tarragon leaves and shavings of Reggiano. This recipe uses Reggiano in the creme fraiche sauce along with shaved Reggiano as a topping.
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Here's a nice recipe from the New York Times, BTW they have a lot of good recipes [smile].
https://cooking.nytimes.com/recipes/1020920-asparagus-goat-cheese-and-tarragon-tart
Asparagus, Goat Cheese and Tarragon Tart. Along with those ingredients add in some garlic, nutmeg, creme fraiche, puff pastry and some Reggiano. Very nummy.
Next time I'll try it on a pizza crust instead after a few corrections. Delicious flavor...just not sure about paring it with puff pastry. I think the puff pastry works fine for a lunch/brunch but not so well for a dinner.
This is when it's done and taken from the oven.
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And this is when it's immediately adorned with small tarragon leaves and shavings of Reggiano. This recipe uses Reggiano in the creme fraiche sauce along with shaved Reggiano as a topping.
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Cheese
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This is a 5 1/4# flat cut Reuben Corned Beef. I prefer cooking an Akaushi Corned Beef Eye Round or a Boar's Head First Cut Corned Beef. Both of which seem to be a bit more flavorful than the Reuben brand. Unfortunately neither option has been available for the last 2 years.
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Some Guinness in a "Black & Tan" glass for the cook. [smile]
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The result...corned beef and boiled cabbage with horseradish sauce. The horseradish sauce is delicious. Some good fresh horseradish, creme fraiche, chives and a splash of lemon. [thumbs up]
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Some Guinness in a "Black & Tan" glass for the cook. [smile]
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The result...corned beef and boiled cabbage with horseradish sauce. The horseradish sauce is delicious. Some good fresh horseradish, creme fraiche, chives and a splash of lemon. [thumbs up]
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GoingMyWay
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Your corned beef looked great Cheese!
I can never remember which cut we prefer so we always buy a flat and point. I used to like eating cabbage with ketchup as a child, but now we prefer using sriracha.
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We made somewhat of a reuben with the leftover corned beef. We didn't have any rye bread or swiss cheese so we made do with the Wonder Bread and provolone that we did have. It really tasted like a reuben even though it wasn't "authentic."
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I can never remember which cut we prefer so we always buy a flat and point. I used to like eating cabbage with ketchup as a child, but now we prefer using sriracha.
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We made somewhat of a reuben with the leftover corned beef. We didn't have any rye bread or swiss cheese so we made do with the Wonder Bread and provolone that we did have. It really tasted like a reuben even though it wasn't "authentic."
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GoingMyWay
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We used up the leftover potatoes and corned beef by making corned beef hash. I think this is the first time I'd ever tried to make homemade corned beef hash. I still prefer the canned corned beef, but this was a good way to get rid of all the leftovers.
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My wife made pate chaud with store bought puff pastry. They turned out pretty good. We tried 2 different brands of puff pastry.
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We tried a wagyu ribeye from Costco. It looked nice, but overall the wagyu wasn't that good compared with others that we've had.
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My wife made pate chaud with store bought puff pastry. They turned out pretty good. We tried 2 different brands of puff pastry.
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We tried a wagyu ribeye from Costco. It looked nice, but overall the wagyu wasn't that good compared with others that we've had.
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GoingMyWay
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GoingMyWay
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GoingMyWay
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I ordered some sushi grade fish from Riviera Seafood Club: Fresh Hirame (Olive Flounder), Ōra King Salmon, Wild-Caught Uni, Bluefin Tuna Belly (Otoro), Bluefin Tuna (Chu-Toro), Bluefin Tuna (Akami), and Northern California Grown Fresh Wasabi. There's definitely an art to cutting the fish. I don't think we cut the fish correctly, but we made a homemade chirashi bowl.
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Salad Nicoise
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Salad Nicoise
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GoingMyWay
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I tried a new vegetarian hot and sour soup recipe. It used plain white vinegar instead of black vinegar. I prefer the normal recipe that I usually make with chicken broth and black vinegar, but this was good especially considering it just used water as the base. The soft tofu was also a nice change from the firm tofu that I usually use.
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Last night we made duck confit with a salad and sous vide corn on the cob. The duck was a bit too salty. I think we should have washed off the salt brine before cooking.
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Last night we made duck confit with a salad and sous vide corn on the cob. The duck was a bit too salty. I think we should have washed off the salt brine before cooking.
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GoingMyWay
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Made a sous vide rack of lamb with mushroom risotto. This is the first time I've ever pre-seared before cooking sous vide.
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Made a sous vide spatchcocked chicken. Cooked from frozen at 150F for 5 hours and then finished under the broiler. I made a homemade gravy using the bag juices and chicken broth.
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Made a sous vide spatchcocked chicken. Cooked from frozen at 150F for 5 hours and then finished under the broiler. I made a homemade gravy using the bag juices and chicken broth.
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GoingMyWay
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Made a Caesar Salad with homemade Caesar Dressing as shown by Julia Child:=408.
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I found a Tomahawk Pork Chop at the grocery.
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I cooked it sous vide using the Delta-T method cooking at 143F for a finished internal temperature of 140.
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I finished the chop of the grill.
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I found a Tomahawk Pork Chop at the grocery.
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I cooked it sous vide using the Delta-T method cooking at 143F for a finished internal temperature of 140.
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I finished the chop of the grill.
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GoingMyWay
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I bought a Blackstone Griddle on Saturday. I'm really loving it! We've already used it 3 times.
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Fajitas
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Scrapple, hashbrowns, eggs, and toast
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Greek seasoned chicken and Benihana style fried rice
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Fajitas
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Scrapple, hashbrowns, eggs, and toast
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Greek seasoned chicken and Benihana style fried rice
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GoingMyWay
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Steamed up some snow crab legs on the griddle last night.
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I made some Cuban Style Pork in the Instant Pot.
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I used that pork to make Cuban Sandwiches today for lunch.
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I made some Cuban Style Pork in the Instant Pot.
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I used that pork to make Cuban Sandwiches today for lunch.
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GoingMyWay
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DynaGlide said:I present to you the dino rib. Also called brisket on a stick. So, so, so good.
Wow I've never heard of such a thing. Where'd you get it and how did you cook it?
Cheese said:
Yup, it sure did retain its color. I've never seen purple beans before, but I thought the color change must be somehow related to the chlorophyll. I just searched for "why do green beans fade" and the first search result was regarding purple beans losing their color:https://www.gardenbetty.com/why-do-purple-beans-turn-green-after-cooking/.