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What did you eat last night for dinner? - Page 1320

post #19786 of 25575

I like adding a bit of Marsala to add a little sweetness.  You version of carrots looks delicious.

post #19787 of 25575
Quote:
Originally Posted by Edgein View Post

I like adding a bit of Marsala to add a little sweetness.  You version of carrots looks delicious.

What's nice about cooking them this way is that the carrots almost create their own stock as they simmer gently in the water. The cooking juices become sweet and buttery, with lots of carrot flavor, which coats each carrot as you reduce to glaze.
post #19788 of 25575
Quote:
Originally Posted by mgm9128 View Post

Sure. Melt a few tablespoons of salted butter in a saute pan, then add one bunch of carrots (whole, or sliced into equal sized pieces) and enough cold water to come up almost halfway. Cover with buttered parchment and stew gently over low heat, swirling the pan occasionally. Once the water has evaporated, and the carrots are glazed, add a touch of soy sauce to taste, a pinch of powdered cinnamon, and some leaves of basil. Finish with fleur de sel.

What's the use here for the buttered parchment? As opposed to non-buttered parchment? Or a lid?
post #19789 of 25575
Quote:
Originally Posted by Rambo View Post

What's the use here for the buttered parchment? As opposed to non-buttered parchment? Or a lid?

The recipe calls for it to be buttered, and I was wondering the same thing. Maybe foodguy can clarify. You can probably just use parchment, by itself, and it wouldn't make much of a difference. You don't want to use a lid. You want to allow some of the steam to escape to allow the liquid to evaporate.
post #19790 of 25575
Maybe to make it a little stickier and adhere just enough to the rim of the pan
post #19791 of 25575
That's probably right.
post #19792 of 25575
Wouldn't greasing parchment make it less likely to stick? confused.gif
post #19793 of 25575
Quote:
Originally Posted by Rambo View Post

Wouldn't greasing parchment make it less likely to stick? confused.gif

Sorry. I read wrong. It calls for "greaseproof" paper. I read it as "greased". shog[1].gif
post #19794 of 25575
chicken and queso fresco quesadillas
post #19795 of 25575
Quote:
Originally Posted by ehkay View Post

Can you buy swan meat in the US? I had swan "a la royale" at can roca that was incredible.

I don't live in the US (EU) i'm sure you have it in US. And yes swan is inredible, my favorite type of meat. But not a everyday meal.

post #19796 of 25575
Quote:
Originally Posted by indesertum View Post

Danny grant is apparently leaving later this month

Yeah I did not know that when I went but it sounds like they're closing RIA and likely turning it into some typical mid-level hotel restaurant. No doubt Grant's next thing will be spectacular if he's given the means to do stuff like he was putting out at RIA.
Quote:
Originally Posted by Alter View Post

Nice write-up GDL..salivating and checking flights to O'Hare now.

Well, unfortunately it appears to be closing in two weeks frown.gif
Quote:
Originally Posted by SField View Post

Ria will have 3 stars, mark my words. I've been on that bandwagon for a while.

It should, but now it won't. I think Grant is 3* material for sure so let's keep an eye on him.


I added some intrawebz pics to my write-up below
post #19797 of 25575
dude piob'ed the rim like crazy on that one dish.

Still, looks great overall. Lets hope his next venture doesn't have a grid menu.
post #19798 of 25575
Quote:
Originally Posted by gdl203 View Post

Yeah I did not know that when I went but it sounds like they're closing RIA and likely turning it into some typical mid-level hotel restaurant. No doubt Grant's next thing will be spectacular if he's given the means to do stuff like he was putting out at RIA.
Well, unfortunately it appears to be closing in two weeks frown.gif
It should, but now it won't. I think Grant is 3* material for sure so let's keep an eye on him.
I added some intrawebz pics to my write-up below

Two weeks?

Anybody want to go?
post #19799 of 25575
Quote:
Originally Posted by gomestar View Post

dude piob'ed the rim like crazy on that one dish.
Still, looks great overall. Lets hope his next venture doesn't have a grid menu.

Gosh I hope not.
Quote:
Originally Posted by otc View Post

Two weeks?
Anybody want to go?

go. If I was back in town before the 27th, I would actually go back.
post #19800 of 25575
Quote:
Originally Posted by mgm9128 View Post

What's nice about cooking them this way is that the carrots almost create their own stock as they simmer gently in the water. The cooking juices become sweet and buttery, with lots of carrot flavor, which coats each carrot as you reduce to glaze.
i do this all the time with lots of different vegetables. depending on my mood, i've called it braising or glazing. it really should be a fundamental technique in every cook's repertoire (that sounds like foodwriter speak, but it's true). What I do: put the vegetables in a saute pan with good chunk of butter or glub of olive oil (depending on what flavor you want) and enough water to come about 1/4 of the way up the vegetable (hard vegetables like carrots will take a little more). Cook, covered, over medium heat until the vegetables are almost tender. Remove the lid and increase the heat to high. cook, tossing, until the water has evaporated and the vegetables are coated with a shiny glaze of vegetable juices and fat.
you can saute onions and garlic before adding the vegetables, if you like, and you can season however you like ... cinnamon and basil sounds great for carrots.
my favorite vegetables for this: carrots, zucchini (amazing flavor), fennel.
passard is very much a promoter of "gentle" cooking and I certainly can't argue with his results. i still like the high-heat finish to reduce the sauce.
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