What did you eat last night for dinner?

b1os · Jul 9, 2011

My first attempt on some kind of Ballotine. Deboning went okay, just needed a little bit longer than Pepin... Also seemed to be a bit harder with a guine fowl, which I used, than a normal hen. I filled it with mushrooms/onions/parsley. I first seared it on all sides for approx 3 minutes on med-high. Then it went into the oven at 375Â°F for about 30-35 minutes (until the core temperature reached 165Â°F). Didn't make no sauce, just gave some of the dripping on it. Neither good plating nor good pics, I know..

Anyway, it tasted superbly! Very tender. The filling was great, too. Will definitely do it again.

mordecai · Jul 9, 2011

Styleforum's got ballotine fever

b1os · Jul 9, 2011

matt or some other pro here. In general, is it okay to sear a ballotine or put it in the oven? I've read many times that you can only poach it, maybe sear after - like a gallantine. I tried it that way because Pepin said it is okay, it tasted great so no reason to change it.

itsstillmatt · Jul 9, 2011

Originally Posted by b1os

matt or some other pro here. In general, is it okay to sear a ballotine or put it in the oven? I've read many times that you can only poach it, maybe sear after - like a gallantine. I tried it that way because Pepin said it is okay, it tasted great so no reason to change it. Just for the record, it looks like the slices are broken on the bottem left. This just seemed to happen in the central slices of the hen, the outer ones didn't break. Maybe too much filling? Or did I do something wrong while deboning leaving not enough meat?
You just have to be careful when you are cooking it. Like I said, I don't split the skin in the back because it helps keep it in nice shape, but if you are careful, you'll be fine. I'd probably roast it rather than brown it in a pan, though The one I posted I cooked only in a pan because I had forgotten to heat the oven and I was hungry.

b1os · Jul 9, 2011

For dessert some TiramisÃ¹. This was one of the, if not the, best TiramisÃ¹s I have eaten so far. Not sure why it seems so good as I do pretty much the same recipe every time - and I have done about a dozen -, maybe the different coffee is better or so.

mgm9128 · Jul 9, 2011

foodguy · Jul 9, 2011

Originally Posted by mgm9128

great plate.

foodguy · Jul 9, 2011

Originally Posted by b1os

that's a great first try. i might try beating an egg into the farce to bind it just a little.

KJT · Jul 9, 2011

Here's my attempt. Cornish game hen stuffed with shitake mushroom and onion, pan seared, then roasted, with a round zucchini hollowed and filled with herbed (basil and thyme) zucchini puree and topped with aged cheddar.

Wing "Lollypops":

Finished birds:

Composed plate, with pan sauce:

Plating is hard... Also, I need to practice making sauces. It's something I get at restaurants that I can't replicate and it elevates dishes to another level. Mine never do the dish justice.

Oh well, it still tasted very good. I look forward to trying this preparation on a larger bird, as I believe it will allow me more options with stuffing it. I didn't think there was enough filling.

KJT · Jul 9, 2011

Originally Posted by mgm9128

Looks amazing. What is the sauce and what is behind the scallops?

b1os · Jul 9, 2011

I guess it's (half) a king oyster mushroom or however you call it. Looks good KJT. Didn't want to deep-fry my lollipops as I only had two. I just seared them.

How did they taste? Bigger hens definitely are an advantage. My one wasn't that giant, "just" about 2.3lb - but enough stuffing went inside (approx 2 normal sized onions, 4.5 oz mushrooms, lots of parsley). There were some black feathered chicken or maize-fed chicken that nearly weighed 4lb - too big for me but might be better next time regarding the time exposure (as an amateur in deboning whole chicken). How did your stuffing taste? I can recommend mine, mushrooms, onions and parsley. Really good. Definitely one of my favourite dishes so far. @foodguy Thanks! Will try it out with an egg next time.

Rambo · Jul 9, 2011

MM - It might not be as pretty, but if you score the skin it will keep the fish from buckling up like that.

KJT · Jul 9, 2011

I didn't deep fry them, just a little hot oil in a skillet. They were delicious. Next time we have people over, I will buy some wings and prepare them like that as an hors d'oeuvre.

It looked like you had a better ratio of stuffing to meat than I did. My stuffing tasted fine, it was just onions and mushrooms. The meal itself would be better suited for a fall dinner - it was a bit heavy for us.

I will try adding an egg the next time as well to help hold things together.

KJT · Jul 9, 2011

Originally Posted by b1os

For dessert some TiramisÃ¹. This was one of the, if not the, best TiramisÃ¹s I have eaten so far. Not sure why it seems so good as I do pretty much the same recipe every time - and I have done about a dozen -, maybe the different coffee is better or so.

Did you make this? Care to share the recipe?

Manton · Jul 9, 2011

Originally Posted by Rambo

MM - It might not be as pretty, but if you score the skin it will keep the fish from buckling up like that.

Dude, that is about as close to flat as you can get a piece of skin-on fish like that.

What did you eat last night for dinner?

Distinguished Member

Immoderator

Distinguished Member

The Liberator

Distinguished Member

Distinguished Member

Distinguished Member

Distinguished Member

Distinguished Member

Distinguished Member

Distinguished Member

Timed Out

Distinguished Member

Distinguished Member

RINO

FEATURED PRODUCTS

Similar threads

Featured Sponsor

Definitely full canvas only

Half canvas is fine

Really don't care

Depends on fabric

Depends on price

Forum Sponsors

Forum statistics

FOLLOW STYLEFORUM ON: