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What did you eat last night for dinner? - Page 1417

post #21241 of 25309

MGM, adopt me...

post #21242 of 25309
That one dude's quail thingy.

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post #21243 of 25309
Taters need more beurre, bro.
post #21244 of 25309
I don't really like those that much.
post #21245 of 25309
gasp!
post #21246 of 25309
Bay scallop brochettes with porcini

Confit of chestnuts, walnuts, fennel and onion
post #21247 of 25309
Confit looks delicious.
post #21248 of 25309
Thanks. From Simply French. Do try it.
post #21249 of 25309
Hmmm, I have that book but never done that one.
post #21250 of 25309
It's delicious. The chestnuts you brown in butter, then braise in chicken stock in a 400º oven (which looks like this):

Blanch some pearl onions quickly in salted water for 2 minutes, and finish cooking in butter, sugar and a little salt. Then combine this with a julienne of fennel and shallots, cook until soft, add walnuts, then add this mixture to the cooked chestnut, along with a tablespoon or so of chicken juices, if you have any. Garnish with the fronds.

The brochettes are also from that book. Simple and tasty.
post #21251 of 25309
That's one of the ones I've made from that book. It's awesome, and almost makes the torture that is shelling chestnuts seem worth it.
post #21252 of 25309
Oh, and you really have to spoon the braising liquid over the chestnuts as they cook to prevent the outsides from drying out. He explains this in the recipe. I find chestnuts can be a bit tricky to cook just right. Some will finish cooking before others, so you have to test them regularly.
post #21253 of 25309
Quote:
Originally Posted by mordecai View Post

That's one of the ones I've made from that book. It's awesome, and almost makes the torture that is shelling chestnuts seem worth it.

I was used to cutting an x into the bottoms of each chestnut before deep frying. In this recipe, he instructs you to cut a "tear" shape through the center, which makes it a hell of a lot easier to shell.
post #21254 of 25309
Quote:
Originally Posted by mgm9128 View Post

It's delicious. The chestnuts you brown in butter, then braise in chicken stock in a 400º oven (which looks like this):

Blanch some pearl onions quickly in salted water for 2 minutes, and finish cooking in butter, sugar and a little salt. Then combine this with a julienne of fennel and shallots, cook until soft, add walnuts, then add this mixture to the cooked chestnut, along with a tablespoon or so of chicken juices, if you have any. Garnish with the fronds.
The brochettes are also from that book. Simple and tasty.





From "Le Grand Livre de Cuisine de Joël Robuchon".

A little different technique. I agree, it tastes great.
post #21255 of 25309
Fennel, green apple and Swiss chard salad.
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