Recipe Thread

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

  1. mgm9128

    mgm9128 Senior member

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    Any good recipes for salsify? I braised some tonight in chicken stock with lemon, garlic, and thyme and they come out wonderfully. They tasted very similar to artichokes.
     
    Last edited: Dec 14, 2011


  2. ehkay

    ehkay Senior member

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  3. mgm9128

    mgm9128 Senior member

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  4. ehkay

    ehkay Senior member

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    You can try caramelized salsify. Bias cut some small pieces (so that they're like the size of say, an almond), and then cook them in brown butter until pretty dark. Then pour off the fat and deglaze with some vinegar or orange, and maybe some maple syrup or honey.

    There's a gratin recipe in Under Pressure that I've not made, but you could try that too. Looks pretty good. Or maybe try sous vide with a really rich meat jus.
     


  5. mgm9128

    mgm9128 Senior member

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    I had not seen that recipe in Under Pressure. Looks very nice. I'd like to try them caramelized as you've describes as well. Thanks.
     


  6. mgm9128

    mgm9128 Senior member

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    Oh, and by the way, what exactly is that on the cover of Under Pressure?
     


  7. ehkay

    ehkay Senior member

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    rhubarb
     


  8. mgm9128

    mgm9128 Senior member

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  9. mgm9128

    mgm9128 Senior member

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    Any good ones for urchin?
     


  10. edinatlanta

    edinatlanta Senior member

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    O. yeah. That too.

    :plain:


    Link doesn't work?
     


  11. edinatlanta

    edinatlanta Senior member

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  12. KJT

    KJT Senior member

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    Anyone got any good recipes for pate? I'm planning on making several pate's for the holiday. My dad is french and other than a good foie preparation or saucisson sec, there is nothing he likes more than a proper pate. There are a few recipes in Charcuterie but if anyone has a better one, please post. I'm open to anything really, but will be making at least one pate de campagne.
     
    Last edited: Dec 21, 2011


  13. KJT

    KJT Senior member

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    Let's talk Bearnaise sauce... making it for Christmas Eve dinner. Does this recipe look about right?

    1 tablespoon lemon juice
    1 tablespoon minced shallot
    aggressive pinch of salt
    pepper (optional)
    2 egg yolks
    6 ounces salted butter
    2 tablespoons minced tarragon (or more to taste)

    Combine the lemon juice, shallot, salt, and pepper in a 2-cup Pyrex measuring cup or other container with a narrow base. Let it sit for a few minutes.
    Add the egg yolks and give it a buzz with the hand blender (if you’re blade doesn’t reach the yolk, use the whisk attachment).
    Melt the butter in a one-cup measuring cup with a spout or some other container that will allow you to pour the butter in a stream. Make sure it’s piping hot.
    With the hand blender running, pour the butter into the egg yolks, pumping the blender up and down (or side to side if using whisk) as you do so. Add half the tarragon and continue to blend. Stop and fold in the remaining tarragon.

    Makes about 1 cup
     


  14. mordecai

    mordecai Immoderator

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  15. mgm9128

    mgm9128 Senior member

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    Looks fine, though I believe béarnaise is made using clarified butter.

    This is something simple that is also very good. Take some honey and a bit of Banyuls vinegar (or sherry) and bring to 220 degrees F in a pan. Let cool to 70 degrees, then add in cranberries and mix to coat. Keep them covered warm, but do not let them steam and split open. It's the best way I've ever eaten cranberries.
     
    Last edited: Dec 22, 2011


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