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

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.

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.

Maybe to make it a little stickier and adhere just enough to the rim of the pan

That's probably right.

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

Sorry. I read wrong. It calls for "greaseproof" paper. I read it as "greased".

chicken and queso fresco quesadillas

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.

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

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

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.

Two weeks?

Anybody want to go?

Gosh I hope not.

go. If I was back in town before the 27th, I would actually go back.

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.