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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 ideas for a cold winter vegetable dish that can be served as a somewhat refreshing starter?
     
  2. foodguy

    foodguy Senior member

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    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 Senior member

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  4. mgm9128

    mgm9128 Senior member

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    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 Senior member Dubiously Honored

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    what's wrong with supremes? Too spring/summery?
     
    1 person likes this.
  6. foodguy

    foodguy Senior member

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    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 Senior member

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

    mgm9128 Senior member

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

    Manton Senior member Dubiously Honored

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    yes, even I wouldn't do that ...
     
  10. foodguy

    foodguy Senior member

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    cut the oranges in wheels, the fennel is fine slivers (not too fine, you'll want some crunch).
     
  11. mgm9128

    mgm9128 Senior member

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    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 Senior member Dubiously Honored

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    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 Senior member

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    Anyone tried the sous vide cooking method?

    What did you cook and the results please.

    Curious... Thanks...
     
  14. mgm9128

    mgm9128 Senior member

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    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 Senior member

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    Fennel cooked sous vide with pernod is really good. I think there's a time/temp/ratio in under pressure.
     
  16. mgm9128

    mgm9128 Senior member

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    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 Senior member

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    Anyone have a chili recipe they particularly recommend?
     
  18. ImTheGroom

    ImTheGroom Senior member

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    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 Senior member

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


    Alton Brown's.
     
  20. venividivicibj

    venividivicibj Senior member

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    thanks guys, ill check out alton's
     

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