What's on your plate today?
- Thread starter wkoti
- Start date
Nate1977
UNIMPEACH CHAD
That looks delicious
smellysell
Go Vols!!!
It's pretty damn good. This one is still cooling, but I make different versions of it pretty regularly. This one is blueberry balsamic.
The Black Cloud
Well-Known Member
You have my address, Justin. Just saying.
Eqwhipped
Whiskey is the flower of my people.
Cheesecake?
smellysell
Go Vols!!!
thinde
Lobstah; the other white meat!
Looks great!
thinde
Lobstah; the other white meat!
We made some Biscotti this morning.
Not A Nice Person
Pink.
Broke in my new Le Creuset with GUMBO!
Roux, holy trinity, andouille, chicken & shrimp, Slap Yo Mama, whole nine yards. Came out great!
~Boar
Roux, holy trinity, andouille, chicken & shrimp, Slap Yo Mama, whole nine yards. Came out great!
~Boar
Nihon_Ni
Well-Known Member
For Christmas we decided to take on two different cooking challenges. The first was to recreate a menu from La Bernardin. We decided to go for the four course Prix Fixe with items previously on the menu.
First course: Salmon-Caviar Croque-Monsieur. I bought the best smokes salmon I could find and good quality caviar, but not was Eric serves at the restaurant. Even so, it was hands down, the most flavorful single thing I have ever made. It's basically a high end grilled cheese sandwich: Grilled white bread with smoked salmon, caviar, Gruyère cheese, with chives and cured lemon rind (which took a year to make, but worth it!).
Second course: Shrimp, Tomato and Basil Pizza. Toasted Philo topped with tomato confit, shrimp and basil. Tasty but very time consuming for two portions.
Third course: Red Snapper and cepes in port reduction. I couldn't find cepes mushrooms, so I used baby portabellas instead. The port sauce broke when I mounted it with butter, and I couldn't get it emulsified again. The fish could have used two more minutes of cooking on the skin side, but I wasn't keeping track of time very well.
So all three of the above recipes were in one of Eric Ripert's cookbooks, but my book didn't have any desserts. Mrs Nihon settled on Black Sesame Cherry Dessert - Black Sesame Panna Cotta and Pain de Genes, Sour Cherry Sphere, Shiso, & Mandarin Sorbet. We decided to simplify it a bit, and replace the yuzu merengue with simple whipped cream, and replace the shiso leaf with mint. She spent a good bit of the afternoon learning how to make a chocolate biscuit and black sesame panna cotta. I made the sour cherry spheres using a reverse spherification technique and Mrs Nihon did the rest: biscuits, sorbet, and panna cotta. It was a really great dessert!
It took all afternoon to create but it was a really fun challenge.
First course: Salmon-Caviar Croque-Monsieur. I bought the best smokes salmon I could find and good quality caviar, but not was Eric serves at the restaurant. Even so, it was hands down, the most flavorful single thing I have ever made. It's basically a high end grilled cheese sandwich: Grilled white bread with smoked salmon, caviar, Gruyère cheese, with chives and cured lemon rind (which took a year to make, but worth it!).
Second course: Shrimp, Tomato and Basil Pizza. Toasted Philo topped with tomato confit, shrimp and basil. Tasty but very time consuming for two portions.
Third course: Red Snapper and cepes in port reduction. I couldn't find cepes mushrooms, so I used baby portabellas instead. The port sauce broke when I mounted it with butter, and I couldn't get it emulsified again. The fish could have used two more minutes of cooking on the skin side, but I wasn't keeping track of time very well.
So all three of the above recipes were in one of Eric Ripert's cookbooks, but my book didn't have any desserts. Mrs Nihon settled on Black Sesame Cherry Dessert - Black Sesame Panna Cotta and Pain de Genes, Sour Cherry Sphere, Shiso, & Mandarin Sorbet. We decided to simplify it a bit, and replace the yuzu merengue with simple whipped cream, and replace the shiso leaf with mint. She spent a good bit of the afternoon learning how to make a chocolate biscuit and black sesame panna cotta. I made the sour cherry spheres using a reverse spherification technique and Mrs Nihon did the rest: biscuits, sorbet, and panna cotta. It was a really great dessert!
It took all afternoon to create but it was a really fun challenge.
thinde
Lobstah; the other white meat!
Wife and I went to our daughters for Christmas dinner and I was in charge of the app’s.
CigarStone
For once, knowledge is making me poor!
Damn Tom, you always do such a good job with that stuff!
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Not A Nice Person
Pink.
Yule proper I was too tired to cook so I went with Gumbo, Round Two which, like next day chili, was fantastic. But the next day, having bought all the stuff after all, it was spice-baked smoked ham, bacon wrapped asparagus, and my ACCURATELY NAMED World's Best Scalloped Potatoes---good thing I used the smaller Corning Ware dish because I went back for seconds and ate them ALL.
Hey, it's like once or twice a year I make them. I can splurge.
~Boar
Hey, it's like once or twice a year I make them. I can splurge.
~Boar
jfields
Where did all my money go?
I bet Unc is invited to all the gatherings!
Comfort food more or less tonight for the family. An outstanding filet from this local farm I keep going on about. The meat from this place is amazing! Made some fresh cooked carrots and a 50/50 potato and cauliflower mash to go with it.
The Black Cloud
Well-Known Member
Schweinhaxen and caesars salad.
photos.app.goo.gl
New item by Jeff Krueger
photos.app.goo.gl
Not A Nice Person
Pink.
Cajun boiled shrimp drizzled with Slap Yo' Mama butter:
~Boar
~Boar
smellysell
Go Vols!!!
You have my address, right?
smellysell
Go Vols!!!
You inspired me to go get tamales from the food truck. Thank you.Ummmm, maybe?
Hmmm, now that I think about it, not sure if they open when it's -5...