Plan My Next Dinner

[Manton]

Having guests this Sat. Can make up to five courses. Please tell me what to make. Would appreciate suggetions that are A) in the ballpark of my skill level and B) don't require ingredients that I can't get within 20 miles.

Thx.

 

[Roikins]

Originally Posted by MAnton

Having guests this Sat. Can make up to five courses. Please tell me what to make. Would appreciate suggetions that are A) in the ballpark of my skill level and B) don't require ingredients that I can't get within 20 miles. Thx.
In that case, I would suggest following this menu... it's KDub approved.

 

[kwilkinson]

Make a foie torchon make a foie torchon make a foie torchon make a foie torchon make a foie torchon make a foie torchon

 

[Xiaogou]

Originally Posted by MAnton

Having guests this Sat. Can make up to five courses. Please tell me what to make. Would appreciate suggetions that are A) in the ballpark of my skill level and B) don't require ingredients that I can't get within 20 miles.

Thx.

Try your hand at Pho! Perhaps something else with a New Year theme.

 

[Manton]

Originally Posted by kwilkinson

Make a foie torchon make a foie torchon make a foie torchon make a foie torchon make a foie torchon make a foie torchon

No idea how. Not even sure I can get foie (without going to Manhattan).

 

[kwilkinson]

You can certainly get foie SOMEWHERE in that little village you live in. And it's super easy dawg. Seriously, super easy. And I don't mean super easy like making a perfect stock is super easy. I mean seriously, it's like 4 simple steps to perfection.

 

[Manton]

Originally Posted by kwilkinson

You can certainly get foie SOMEWHERE in that little village you live in. And it's super easy dawg. Seriously, super easy. And I don't mean super easy like making a perfect stock is super easy. I mean seriously, it's like 4 simple steps to perfection.

OK, supposing I can find it, how do I do it?

 

[Piobaire]

Originally Posted by kwilkinson

You can certainly get foie SOMEWHERE in that little village you live in. And it's super easy dawg. Seriously, super easy. And I don't mean super easy like making a perfect stock is super easy. I mean seriously, it's like 4 simple steps to perfection.

You need to do a write up on this. I have a whole lobe sitting in the freezer right now.

Manton, seared foie is very easy, so if you can get it, don't let the torchon idea stop you from serviing foie.

What is your crowd going to be like? IMO, a braised meat is a great idea, as it can be in the oven and out of your hair while doing other things and it's not like holding time has a tiny window either. I've been in love with braised oxtails lately.

 

[Manton]

It's some neocon foreign policy types and their wives. I think I can serve them anything. To the extent that they are Jewish, they are not that observant.

 

[gomestar]

you can get top quality foi in teh Jerz.

www.dartagnan.com



My vote for a quick starter is eggplant caponata.

 

[itsstillmatt]

Originally Posted by MAnton

OK, supposing I can find it, how do I do it?
It's pretty easy. Basically you devein the foie and season it with salt, pepper, spices and whatever else you like (brandy, sauternes) and leave it in the fridge overnight. The next day you form it into a rough log, roll it in a cheesecloth or thin towel, and tie it like a roast. Then you poach it in chicken stock, drop it into ice water, compress it into shape and then hang dry in your fridge for a day or two. Slice and eat as terrine.

 

[kwilkinson]

Originally Posted by MAnton

OK, supposing I can find it, how do I do it?

Originally Posted by Piobaire

You need to do a write up on this. I have a whole lobe sitting in the freezer right now.
I'll write it up and email it to you two. You will be surprised at how easy it is.

 

[kwilkinson]

Originally Posted by iammatt

It's pretty easy. Basically you devein the foie and season it with salt, pepper, spices and whatever else you like (brandy, sauternes) and leave it in the fridge overnight. The next day you form it into a rough log, roll it in a cheesecloth or thin towel, and tie it like a roast. Then you poach it in chicken stock, drop it into ice water, compress it into shape and then hang dry in your fridge for a day or two. Slice and eat as terrine.

Yep. Except I don't even poach it. I like it better cured in salt. So tie it off, then cure it for twelve hours. That's what I did w/ the torchon I brought to you guys. Although I need to work on the seasoning plus curing technique. B/c I thought that torchon was a touch salty.

 

[itsstillmatt]

Originally Posted by kwilkinson

Yep. Except I don't even poach it. I like it better cured in salt. So tie it off, then cure it for twelve hours. That's what I did w/ the torchon I brought to you guys. Although I need to work on the seasoning plus curing technique. B/c I thought that torchon was a touch salty.
Traditionally you poach it, right? I like both ways, but if I were making it the first time for guests, I'd like to see that thermometer read 125 or so. I thought yours was excellent.

 

[Piobaire]

Doesn't the fat render out into the stock? I think I have to see/eat some before I attempt.