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Pork Loin, Sauteed Apples, Sprouts, Butternut Squash Polenta Boeuf Bourguignon  Campanelle Bolognese  Shrimp and Grits  Rack of Lamb, Glazed Carrots, Turnip Puree, Cherry Gastrique  Finally got a pizza peel so I can stop loving around with parchment. Sausage  Duck a l'Orange  Slightly Charred Roast Chicken with Lavender, White Beans, Ginger Glazed Carrots  Seared Tuna, Cucumber Salad, Pickled Mustard Seed, Black Rice  My (sloppy) first attempt at a recipe from Keller's Under Pressure. That poo poo is ridiculous. Glazed Pork Belly, White Wine Poached Apples with Chard Stems, Braised Chard Greens, Pork Sauce, Mustard Vinaigrette  Beet and Grapefruit Salad  Tagliatelle with Moroccan Spiced Butter, Stuffed Tomato 
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Jan 20, 2015 23:35
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| # ¿ May 19, 2024 12:44 |
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You are too kind. 
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Jan 22, 2015 18:43
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goodness posted:Oh dur, yeah I did! I thought you meant the cut of chicken haha. Just wait until you get your first mandoline!
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Feb 12, 2015 17:08
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Hello.  170 water bath for 30 hours   Peeled, cubed and sauteed in duck fat because what am I gonna do NOT use duck fat for things?!  Served with all the good stuff.
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Mar 13, 2015 18:11
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Yeah the skin pretty much came right off. There wasn't all that much I had to do, really. I seasoned the tongue with some salt and pepper, vacuum packed it with an onion, tomato, and a little lard. Double-bagged it, let it sit in a water bath at 170 for 30 hours (anywhere from 1-2 days is good i think). Chilled it in an ice bath until cooled. Sliced the skin down the middle and peeled it. Trimmed anything that didn't look desirable, and cut it into cubes. Browned it in a pan for a few minutes until crispy. I've only ever done it sous-vide, but if you don't have all that stuff you can just simmer it with some water/broth, aromatics or whatever you want for like 6 hours.
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Mar 13, 2015 21:18
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Way late on this... I wanted to try making a tasting menu for Thanksgiving this year instead of doing everything family style. Overall it turned out pretty well and was fun to plan although pretty nerve-wracking at times. It was only for 3 people so that helped keep it from being too overwhelming. Deviled Egg with Serrano Chilies and Crispy Shallots  Carrot and Ginger Soup with Harissa and Pine Nuts  Steamed Buns with Roasted Turkey Thigh, Cucumber, Scallion, and Pickled Mustard Seed  Cranberry-Vanilla Bean Sorbet  Sous-Vide Turkey Breast with Five Spice, Sichuan Green Beans, Tricolor Potato Chips  Sambal Oelek Caramel Corn  Momofuku Apple Pie, Miso Butterscotch, Sour Cream Ice Cream
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Dec 8, 2015 18:56
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 beef tenderloin, date labneh, blackberry sauce, peanut crumble (peanuts + cacao nibs + crystallized ginger), basil from nopi cookbook (beef filet instead of venison filet and crystallized ginger instead of stem ginger in syrup) whos that broooown fucked around with this message at 04:31 on May 22, 2016 |
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May 22, 2016 04:15
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It's time for cassoulet.
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Dec 18, 2016 18:40
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Seared Halibut, Turmeric Potatoes, Rasam Broth
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Jan 12, 2017 22:28
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| # ¿ May 19, 2024 12:44 |
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Thoht posted:I'd be all over that. Nothing like a good fish and chips Took it from the Nopi cookbook. http://www.irishtimes.com/life-and-style/food-and-drink/recipes/ottolenghi-sea-bass-and-turmeric-potatoes-in-rasam-broth-1.2644211
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Jan 13, 2017 02:24
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. Details on the rasam broth?