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post #5836 of 6608
12/8/12 at 7:15am
I would say start them over a moderately high heat, then lower it a bit once they're in the pan. That's a nice recipe.
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post #5837 of 6608
12/8/12 at 8:35am
Quote:
Originally Posted by shibbel View Post

Quote:
Noix de saint-jacques
Extraire les noix de saint-jacques de leur coquille et les nettoyer sous un fi let
d’eau, puis les sécher à l’aide d’un linge. Réserver au frais.

Truffes
Bien laver les truffes en les brossant, puis les sécher sur un linge propre.
Les éplucher délicatement. Réserver les parures pour la purée.

Purée de truffes
Placer les parures de truffes dans une casserole, mouiller à hauteur de fond blanc de
volaille. Cuire à couvert à feu doux pendant 20 minutes. Mixer la préparation afi n
d’obtenir une purée, incorporer le beurre en pommade, assaisonner de sel et de poivre
du moulin.

Mousseline de racines de persil
Laver, éplucher les racines de persil. Découper en brunoise. Placer dans une casserole,
recouvrir d’eau froide avec une pincée de gros sel. Égoutter à la première ébullition,
replacer dans la casserole avec la crème fl eurette et couvrir à hauteur avec de l’eau.
Cuire à couvert jusqu’à l’obtention d’une texture fondante. Bien égoutter, mixer,
incorporer le beurre, rectifi er l’assaisonnement de sel et de poivre du moulin.
Passer la mousseline au tamis.

Finition et présentation
À l’aide de deux emporte-pièce de forme ronde de 5 cm et 1 cm de diamètre, détailler
18 disques de pain de mie fraîchement toasté afi n d’obtenir des toasts melba.
Tailler les truffes en julienne. Réchauffer la purée de truffes. Réchauffer la mousseline
de racines de persil, incorporer la crème montée. Rectifi er les assaisonnements.
À l’aide d’un emporte-pièce de forme ronde de la même taille que les noix de saintjacques, tailler des rouelles de pain de mie. Dans une poêle, mettre le beurre clarifi é.
Disposer les noix de saint-jacques assaisonnées de sel sur une rouelle de pain de mie.
Débuter la cuisson côté pain, cuire pendant 1 minute. Retourner délicatement pour
terminer la cuisson de l’autre côté pendant 1 minute, en arrosant sans cesse.
Égoutter sur grille.
Disposer en quinconce 3 cuillerées de mousseline de racines de persil et 3 cuillerées de
purée de truffes. Déposer sur la mousseline de racines de persil 3 noix de saint-jacques,
en plaçant le toast melba vers le haut et la julienne de truffe au-dessus. Placer au centre
la salade aux herbes préalablement lavée et assaisonnée d’huile d’olive, de sel et de
poivre du moulin.

For those that read French, I was wondering if this recipe mentions cooking temps? I'm mainly wondering about proper method for cooking the scallops.
Probably not smoking hot, but not so low that the clarified butter is barely melted. It can't be too hot because you don't want to burn the bread.
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post #5838 of 6608
12/10/12 at 9:08pm
Christmas goose recipe? Comments based on experience?
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post #5839 of 6608
12/12/12 at 2:32pm
Quote:
Originally Posted by HORNS View Post

Christmas goose recipe? Comments based on experience?

Anyone?
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post #5840 of 6608
12/12/12 at 2:53pm
Quote:
Originally Posted by HORNS View Post

Anyone?
basic goose isn't hard to fix, but there are some tricks. make sure the skin is very well dried. the VERY BIG DEAL is pricking the sksin all over, particularly at the base of the breasts and the hips ... you want to penetrate the skin, but not the meat. goose is amazingly fatty and these will allow the rendered fat to escape rather than sog up the meat. stuff with apples/carrots/whatever. roast on a bed of chopped onions/carrots/apples/whatever at 350 degrees. i like to get a hip temp of about 170 ... more than chicken. If you add a bit of water to the roasting pan at the start, the fat won't scorch. use a turkey baster from time to time to siphon off as much fat as you can. SAVE IT, IT'S THE BEST FAT IN THE WORLD.
after roasting, let it rest for about 30 minutes before carving.
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post #5841 of 6608
12/12/12 at 3:13pm
Foodguy, while you are here, is there a difference between cappellini and angel hair, or are they the same thing?
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post #5842 of 6608
12/12/12 at 3:16pm

I made christmas goose one year.  I wanted to roast two birds, but only had one roasting pan so I picked up a disposable pan when I got the birds. Huge mistake. Foil pan sprang a leak and a litre of goose fat flooded the bottom of the oven. You have no idea how much fat comes off these scrawny birds. Be prepared for that.

 

There is also very little meat on the bird compared to a turkey, so add 50% to your estimation of what you'll need. They also are a bitch to carve as you're tearing it apart looking for the meat.

 

Since that day, all geese are safe from me.

 

lefty

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post #5843 of 6608
12/12/12 at 3:17pm
Quote:
Originally Posted by foodguy View Post

Quote:
Originally Posted by HORNS View Post

Anyone?
basic goose isn't hard to fix, but there are some tricks. make sure the skin is very well dried. the VERY BIG DEAL is pricking the sksin all over, particularly at the base of the breasts and the hips ... you want to penetrate the skin, but not the meat. goose is amazingly fatty and these will allow the rendered fat to escape rather than sog up the meat. stuff with apples/carrots/whatever. roast on a bed of chopped onions/carrots/apples/whatever at 350 degrees. i like to get a hip temp of about 170 ... more than chicken. If you add a bit of water to the roasting pan at the start, the fat won't scorch. use a turkey baster from time to time to siphon off as much fat as you can. SAVE IT, IT'S THE BEST FAT IN THE WORLD.
after roasting, let it rest for about 30 minutes before carving.

Thanks, brother.

What do you think about the idea of brining the goose?
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post #5844 of 6608
12/12/12 at 3:22pm
I'm also making goose for Christmas.
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post #5845 of 6608
12/12/12 at 3:31pm
Quote:
Originally Posted by mgm9128 View Post

Foodguy, while you are here, is there a difference between cappellini and angel hair, or are they the same thing?
yes. they are the same thing. cappellini means very fine hair (cappelli is hair)
Quote:
Originally Posted by lefty View Post

I made christmas goose one year.  I wanted to roast two birds, but only had one roasting pan so I picked up a disposable pan when I got the birds. Huge mistake. Foil pan sprang a leak and a litre of goose fat flooded the bottom of the oven. You have no idea how much fat comes off these scrawny birds. Be prepared for that.
word. seriously ... count on pulling at least a quart of fat. perfect for frying potatoes
Quote:
Originally Posted by itsstillmatt View Post

I'm also making goose for Christmas.
funny, there must be something in the air. i've been thinking about it too. and when i polled my staff for a piece on what we're serving for christmas dinner, both of my restaurant critics wanted goose (one had to settle for latkes).
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post #5846 of 6608
12/12/12 at 4:44pm
See, I was thinking about roasting it covered (while still allowing the fat to render out) and then finishing it all around in the broiler for a crisp skin - kind of like how pork knuckles are done in Germany.
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post #5847 of 6608
12/12/12 at 4:56pm
Quote:
Originally Posted by HORNS View Post

See, I was thinking about roasting it covered (while still allowing the fat to render out) and then finishing it all around in the broiler for a crisp skin - kind of like how pork knuckles are done in Germany.
haven't tried that, but good luck. i used to know a guy who steamed it and then finished it in a hot oven. worked well.
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post #5848 of 6608
12/12/12 at 5:46pm
Quote:
Originally Posted by foodguy View Post

If you add a bit of water to the roasting pan at the start, the fat won't scorch.

That... Is kinda brilliant. Was trying to figure out how to keep fat drippings from burning recently, wish I'd thought of this...
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post #5849 of 6608
12/12/12 at 6:01pm
Quote:
Originally Posted by aravenel View Post

That... Is kinda brilliant. Was trying to figure out how to keep fat drippings from burning recently, wish I'd thought of this...

The downside, of course, is that the drippings aren't as good.

I don't actually like goose much. But a friend who comes to Christmas dinner has been asking for it for awhile, and I am a giver.
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post #5850 of 6608
12/12/12 at 6:21pm
Quote:
Originally Posted by itsstillmatt View Post

The downside, of course, is that the drippings aren't as good.
i'm not sure that's true matty. most of the water evaporates pretty quickly ... it's just there to stop the first bit of fat from scorching (very quickly you'll have so much it won't be an issue). OTOH, if you've tried them side-by-side and found that, i bow to you.
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