1. Welcome to the new Styleforum!

    We hope you’re as excited as we are to hang out in the new place. There are more new features that we’ll announce in the near future, but for now we hope you’ll enjoy the new site.

    We are currently fine-tuning the forum for your browsing pleasure, so bear with any lingering dust as we work to make Styleforum even more awesome than it was.

    Oh, and don’t forget to head over to the Styleforum Journal, because we’re giving away two pairs of Carmina shoes to celebrate our move!

    Please address any questions about using the new forum to support@styleforum.net

    Cheers,

    The Styleforum Team

    Dismiss Notice

Recipe Thread

Discussion in 'Social Life, Food & Drink, Travel' started by Piobaire, Oct 2, 2011.

  1. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    Any ideas for a cold winter vegetable dish that can be served as a somewhat refreshing starter?
     
  2. foodguy

    foodguy Well-Known Member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    in the french manner? if you're willing to go a little more italian, i had again last night a salad of shaved fennel and oranges with black olives. so delicious. and i'll bet you could even figure out a way to pretty it up. :foo:
     
  3. ehkay

    ehkay Well-Known Member

    Messages:
    2,087
    Joined:
    Sep 5, 2008
     
  4. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    

    The menu I have planned is fairly French. Fennel and orange sounds like a nice idea. Maybe I will puree both and compose an elegant smear pattern on each plate.
     
  5. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    what's wrong with supremes? Too spring/summery?
     
    1 person likes this.
  6. foodguy

    foodguy Well-Known Member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    
    seriously, do the salad with fennel and orange, nicely cut, of course, and then a smear of tapenade. just to make it mgm.
     
  7. ehkay

    ehkay Well-Known Member

    Messages:
    2,087
    Joined:
    Sep 5, 2008

    why not puree both with alginate and make an elegant sphere
     
  8. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    

    I am making a dessert which has grapefruit supremes, so the repetitive nature of orange segments would obviously be vulgar.
     
  9. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    yes, even I wouldn't do that ...
     
  10. foodguy

    foodguy Well-Known Member

    Messages:
    8,831
    Joined:
    Mar 31, 2009
    Location:
    At the corner of hipster and hip replacement
    cut the oranges in wheels, the fennel is fine slivers (not too fine, you'll want some crunch).
     
  11. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    I'll give it a try tomorrow. I like the idea, just not sure how it will fit into the course of the meal. So far I planned scallops with fussily twirled linguini, turbot with cauliflower and caviar, poularde with salsify and truffles, cheese/salad, lychee and st. germain vacherin with grapefruit, and a chocolate biscuit type thing with vanilla ice cream. Another possibility was something with spinach, since it's quite good this time of year. Maybe even the Passard one with carrot puree. Just something light, with good acidity, since the rest of the meal is on the relatively rich side.
     
  12. Manton

    Manton Well-Known Member

    Messages:
    41,568
    Joined:
    Apr 20, 2002
    Location:
    In Hiding
    I like carrot puree. or better yet, turn them, though it's hard to maintain the acidity that way, not that carrots have much in any case.
     
  13. rossoz

    rossoz Well-Known Member

    Messages:
    584
    Joined:
    Jun 19, 2012
    Anyone tried the sous vide cooking method?

    What did you cook and the results please.

    Curious... Thanks...
     
  14. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    I made a chicken (poularde) breast sous vide tonight. I usually really dislike chicken cooked this way, but this temp and time seemed to work well. I pre-seared the chicken on the bone, chilled, then carved, seasoned and cooked at 56C for 2 hours. Finished by searing skin side down for 2-3 minutes, to render out all the fat, flipped, lowered heat, added butter and basted for a minute or so. Rest for 6 or 7 minutes. Nice results.
     
    Last edited: Jan 2, 2014
  15. ehkay

    ehkay Well-Known Member

    Messages:
    2,087
    Joined:
    Sep 5, 2008
    Fennel cooked sous vide with pernod is really good. I think there's a time/temp/ratio in under pressure.
     
  16. mgm9128

    mgm9128 Well-Known Member

    Messages:
    5,962
    Joined:
    Jun 20, 2011
    Take one lobster head, 150g of softened, unsalted butter and 1 tablespoon of tomato paste and blend in a food processor, then remove to a saucepan and simmer for 20 minutes or so on a low heat. Take off the heat and let sit for 20 minutes, then strain. Use in a bearnaise sauce, to cook lobster or fish, or in anything you fancy the taste of roasted lobster.
     
  17. venividivicibj

    venividivicibj Well-Known Member

    Messages:
    10,817
    Joined:
    Apr 9, 2013
    Location:
    Los Angeles
    Anyone have a chili recipe they particularly recommend?
     
  18. ImTheGroom

    ImTheGroom Well-Known Member

    Messages:
    1,925
    Joined:
    Apr 17, 2013
    Location:
    Vancouver, BC
    I make my chili to guidelines, more than a recipe. I can give you a full description of the process if you need it, but something I recommend trying is substituting sausage filling for some, or all, of the meat. Chorizo, or andouille works very nicely.
     
  19. edinatlanta

    edinatlanta Well-Known Member

    Messages:
    25,411
    Joined:
    Nov 17, 2008
    Location:
    Wit' Yo' Baby Momma
    


    Because I'm an idiot... do you put the shell of the head in the processor?


    Alton Brown's.
     
  20. venividivicibj

    venividivicibj Well-Known Member

    Messages:
    10,817
    Joined:
    Apr 9, 2013
    Location:
    Los Angeles
    thanks guys, ill check out alton's
     

Share This Page

Styleforum is proudly sponsored by