Tom Gorman posted:

I never post pictures of anything because (1) my phone camera is lousy and (2) I'm a terrible photographer and my house has zero good lighting. But I wanted to share this recipe because of just how good it was. I went to the farmers market today and there was a stand selling fowl and other meats from raised animals that are really hard to come by unless you're a hunter yourself.

So I bought 2 partridges and made a partridge pie.

I really enjoy the Townsends youtube channel and historic recipes from the 17th-19th century. I tried to follow this as closely as I could. Honestly, just reading the recipe was the hardest part of the whole thing. These old-timey recipes have no measurements and most instructions are a sentence long at best.

Filling:
Pluck and butcher 2 partridges
2 carrots
1 sweet onion
1/2 a large turnip
2 celery stalks

Simmer in a pot. Add a few tbs of flour and butter to make your roux. How much exactly? I dunno, doesn't say. I went with 3. Then 1/2c water and let it simmer while you make the crust. it should be a very thick stew. Add thyme and ground nutmeg to taste. Be very generous with the nutmeg.

Crust:
"Add flour and butter to water until a dough is formed."

That's the recipe. I did 3tbs cold butter in 1 1/4c flour, cut the butter in with my hands, and just added water until the dough came together.

"Bake until finished."

Ok. I did 425F for about 35mins. I didn't have the confidence to do this in the cast iron over the fire for the first time. I used a glass dish and a conventional oven. And yeah, a pie shield. I shouldn't have used it but eh whatever.

edit:



I told you I'm bad at taking pictures. But I couldn't even get a cross section or photo of it plated because it was gone that quickly. The recipe had no salt or pepper, no garlic, no other spices and it somehow didn't need them. There are tons of ways to build on what is essentially a pot pie. But it was so simple and good just the way it is.

Doom Rooster posted:

Doom Rooster posted:

Crossposting from the general questions thread.

I made Ruhlman's red wine garlic sausages, a runny French-style raw milk cheese, nutmeg sweet potato puree and red cabbage braised in apple cider vinegar and brown sugar with toasted caraway seeds.







It's as ridiculously decadent as it looks. sausage is tart, garlicky, porky, with the velvety, funky, salty cheese. God drat was that good.

Noslo posted:

Where do you get raw milk for that masterpiece? Is it un-pasteurized?

Submarine Sandpaper posted:

it's state by state

Casu Marzu posted:

It's cold out



Lazy empty the fridge doenjang jjigae

Framboise posted:

I'm not as amazing as you guys but my girlfriend got me a big, red, glossy cast iron dutch oven for Christmas this year, and I decided to take it on its maiden voyage with a pot of zuppa toscana.



It's delicious.

Friend posted:

Wololo

Friend posted:

Wololo

Framboise posted:

drat you even inverted the color of the stovetop!

man I need to make another batch of that stuff, wasn't it great?

Friend posted:

I actually really didn't care for it, but I think that's because of the sausage I used. As soon as I smelled it as it started to brown I thought "oh dear, I hope something is going to mask this flavor." Tasted like McDonalds breakfast sausage. The rest of it was great though, especially dipped in garlic bread.

Another soup I made in my dutch oven (which was also a christmas gift) was this tomato soup. Nothing fancy but I was pretty happy with how it looked, especially since I'm just starting to care about plating thanks to this thread.

Friend posted:

I actually really didn't care for it, but I think that's because of the sausage I used. As soon as I smelled it as it started to brown I thought "oh dear, I hope something is going to mask this flavor." Tasted like McDonalds breakfast sausage. The rest of it was great though, especially dipped in garlic bread.

Random Hero posted:

Sous vide akaushi bavette (4hrs @ 132F) with sauteed mushrooms and green beans sitting on top of a simple pan sauce.

Random Hero posted:

Sous vide akaushi bavette (4hrs @ 132F) with sauteed mushrooms and green beans sitting on top of a simple pan sauce.

Random Hero posted:

Sous vide akaushi bavette (4hrs @ 132F) with sauteed mushrooms and green beans sitting on top of a simple pan sauce.

Friend posted:

Wololo

Doom Rooster posted:

Experimental Bananas Foster pizza. Made the sauce by itself, let it cool, used it to sauce the pie, brushed on the bananas then into the oven. Was good, but too soupy. Will use less sauce next time, and instead of just melted ice cream, will make a thicker creme anglaise. Will also precook the bananas a little and then fire in a hotter oven. I cooked it at around 650 so the bananas could cook through, but by that time, the crust had gotten too chewy. It has promise, but needs work.

Roasted Donut posted:

Ok I'm reading through this read and what the gently caress is this. How did no one comment on this. What in the god drat hell.

Merkin Muffley posted:

Pasta night tonight! Orecchiete with kale and shrooms in a porcini cream sauce with a duck skin cracklin’ and black truffle pangrattato cuz I dunno, why the hell not?

Random Hero posted:

Sous vide akaushi bavette (4hrs @ 132F) with sauteed mushrooms and green beans sitting on top of a simple pan sauce.

That Works posted:

Leftover texas red chile stuffed in an avocado half and covered with cheese and roasted then placed on a bed of rice. Black beans on the side, alongside with the avocado I roasted some golden cherry tomatoes and cucumber slices dusted with a little chili powder which were tossed with some mint and feta.

angor posted:

I'm strictly in the 'don't cook avocados' camp, but holy hell that looks like a fantastic meal.