nakedsushi
Member
Hmmmm what would happen if I put cannelé batter into a madeline mold? I have one of those but I hardly ever make madelines.
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IronGAF Cookoff (hosted by OnkelC)
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Hmmmm what would happen if I put cannelé batter into a madeline mold? I have one of those but I hardly ever make madelines.
Be careful because the batter 'boils' a bit and pushes outwards. If your molds aren't deep enough, you're bound to get it everywhere.
Also, the canelé mold has this shape for a reason....I suppose ?
Gave my two foodie friends some of my pulled pork with sauerkraut slow-cooked in beer the other day. They said it was delicious and made for great sandwiches. As someone trying to pull himself from the shame of culinary dullardry that made me feel pretty good. 
Train of Midnight
Banned
Little something I cooked up for the house on Sunday:
Balsamic Garlic Pork loin
Balsamic Garlic Pork loin
Ingredients:
- Pork Loin (Cut slits into the top of the loin)
- Minced Garlic
- Fresh Rosemary
- Pepper & Salt (I have some awesome rosemary salt)
- Balsamic Vinegar
- Olive Oil
- First rub in the balsamic vinegar
- Then add rosemary & garlic, and coat with Olive Oil. (make sure you get into those cuts)
- Shake on Salt & Pepper
- Bake in 500 Degree over for 20 minutes, or until it hits 160F
Make sure you let it rest for a few minutes before cutting, covered lightly in tin foil.
Got lazy with the side and just threw together some mashed potatoes. It's really all you need, though.
Funky Papa
FUNK-Y-PPA-4
Pulled pork is a sure winner. It's easy to make, tastes amazing and it's "fun" to eat, not to mention that presentation is kind of non existent. It's my to-go dish when I want to impress some visit (partly because nobody knows what the heck is pulled pork over here, so they are always surprised by it).
It's known why the modern recipe makes use of vanilla, rum and (cane) sugar, all shipped back from West Indies, Bordeaux being one of the major French ports taking part in the triangular trade, and why it's supposed to only use egg yolks, the whites being used to filter the wine, but who really created them, and why they're using such a mould is pretty much still a mistery.
But yes, take care the dough will be boiling a bit, so don't fill the mould too much.
BriareosGAF
Member
Simple baguette sandwich--a good cheddar, arugula, roasted red peppers, pine nuts, gochuchang mayo. Wrap it up in wax paper and take it out on a hike or whatever. Could eat this one a long time...
nakedsushi
Member
Great looking sandwich. I love a chewy baguette with a simple filling.
SquiddyCracker
Banned
Not sure what I made:
Shredded marinated BBQ tofu on top of a bed of mixed beans & chickpeas dressed in olive oil/lemon pepper/cumin, fried tomatoes & bell peppers.
I was hungry and that's what I had in my cupboard & fridge.
nakedsushi
Member
^-- For a second I thought that was lomo saltado. You can probably use that, put it on top of fries, and call it veggie lomo saltado.
ipitydatfu
Member
Simple baguette sandwich--a good cheddar, arugula, roasted red peppers, pine nuts, gochuchang mayo. Wrap it up in wax paper and take it out on a hike or whatever. Could eat this one a long time...
my bread never looks that good
witchedwiz
Member
provide recipe?IronGAF, meet my cannelés:
These cakes are a speciality from Bordeaux, and it's said they get their name from the shape the mould gives them (cannelure = fluting).
In my book, these are the kind of cakes I'd file in the 'My Heart Attack Can't Come Too Soon' category, because they're rather fat sweeties.
However, they're amazingly delicious because they're tender in the inside and crispy on the outside, thanks to the two phase cooking that caramelizes them.
The dough is heavily perfumed with vanilla and rum.
Perfect fit:
chicko1983
Member
anyone got a recipe for short ribs.
good starter recipe...i've branched out on it since then and added my own touches
just make sure you have a good sized dutch oven (like 7 or 8qts)
i also recommend bone in short ribs
http://www.foodnetwork.com/recipes/patrick-and-gina-neely/neelys-short-ribs-recipe.html
nakedsushi
Member
Marinated a whole chicken (took the backbone out and flattened it) in lemon juice, lemon zest, fresh rosemary, garlic and olive oil...
Cooked on charcoal with oak with a foil wrapped brick, served with some grilled lemon
Beautiful. Spatchcocking the whole chicken makes so much sense but I'm apprehensive of doing it because I can never figure out where to cut. I roast chicken so rarely though, so maybe not really a skill that I need to pick up.
Thanks...some notes about this...
The recipe called for a 3 to 3.5 lb chicken. My local supermarket has ridiculous sized chickens in the 5-7lb range. The only way to get a bird that small in my area is to get free range/organic, which I may try next time. It took way longer to cook than I had anticipated.
Spatchcocking a chicken is easy, just take a knife and run it down both sides of the spine to remove it. Then put the bird breast side up and press down on the breast plate to flatten it ...you'll probably hear a crack of the breast bone/cartilage when this happens.
Rosemary was from my herb garden. I love having fresh herbs at my disposal.
nakedsushi
Member
A 7 lb chicken?? That's like a turkey. I do recommend the free range chickens though. That's mostly what I get when I do cook chicken and the flavor is so much better. I don't know if it's b/c the chicken is more active or what but it just tastes so much more...chickeny if you like that.
When you say run the knife down both sides of the spine and remove it, does that include the strip of flesh too? Or does that just hang on?
I took that off I guess, and trimmed some of the skin to prevent flare ups on my coals from the fat hitting them. Will definitely try the other birds next time...my wife is anti-organic for some reason...I usually just nod my head to keep her happy.
I think it's a difference in feed, in particular the feed is not primarily comprised of corn and/or fishmeal (if they're really 'free range', that is)
BriareosGAF
Member
A few years ago I think our chickens' diet was 95% Japanese beetle grubs. Man they love them. Took a while for the lawn to recover though...
nakedsushi
Member
^--- I'm jealous that you can raise chickens. I want to get a chicken or two in the back yard, but my city doesn't allow them and my neighbor hates me so she'll jump at any type of infraction she can tattletale about.
I have so many grasshoppers in the back that are just waiting for a chicken to come and eat them.
I have so many grasshoppers in the back that are just waiting for a chicken to come and eat them.
BriareosGAF
Member
I'm an LA -> Maine transplant... joinnnnn ussssssss. But yeah, of Montrose, West LA/Sawtelle, and Redondo Beach, I think I maybe could have pulled it off in Montrose...
nakedsushi
Member
Um yeah...the weather in Maine is not really comparable to LA, is it? I wouldn't be able to get tomatoes growing for half the year in my backyard if I moved to Maine, so there are some trade-offs.
it's not too bad, there are a few youtube videos on how to do it
i dont know if i do it completely right or not, but i cut away the spine w/ scissors, then open the bird up, cut on either side of the breastbone to get through the membrane, then use my fingers to push the flesh off of the breastbone on either side, and basically rip it out of the chicken. you have to do some pressing of the chicken in various ways to get some of the bones to separate easier
i've spatchcocked the family turkey the last few years, you end up with a better cooked bird with juicier breastmeat
Dont use a knife, use kitchen shears and just cut out the backbone from the neck to the chicken butt and you can save it for stock.
Bien sûr, monsieur !
You'll need:
- 50 cℓ milk
- 2 whole eggs + 2 yolks
- 1 vanilla pod
- 2 cℓ rum
- 100 g wheat flour
- 250 g caster sugar
- 50 g butter (+ another 50 g for the moulds)
Heat the milk up with the butter and the vanilla pod (disclaimer: I suppose you already know how to prepare / use vanilla pods).
In the meantime, mix the flour with the sugar in a bowl, add the eggs and mix, and finally pour the boiling milk (remember to remove the vanilla pod first).
Gently mix the whole thing until you get some fluid and homogeneous batter.
Let it cool down, add the rum and mix, cover your bowl and put it in your fridge for at least 6 hours.
I tend to prepare the batter the day before I use it, and when I only had one mould, used to cook some more the day after, and found the cannelés even better that way.
On the D day ('D' standing for delicious, obviously), heat your oven up to 270°C.
Generously butter your moulds (like 1-2g butter per slot), take the batter out of the fridge, and fill the moulds with the batter.
Put them into the oven for 5 minutes at 270°C, lower the temperature to 180°C and cook them for an hour.
Turn them out from the mould immediately after cooking and place them on a rack for cooling down.
~Fin~
Not so pro tips:
- if you go the silicon mould route, make sure yours can stand such high temperatures!
- if you use silicon moulds, put them on rigid baking trays before filling them up, otherwise you'll cry.
Had to check that!
I didn't feel the need for cheese, but you weren't kidding, that was awesome!
witchedwiz
Member
Small contribution by me..
Spaghetti with shroom &shroom soup
thin cut garlic, salted for one minute with olive oil..
added some thin cut shroom (approx 400g) and kept them in till they browned.
kept approx 1/4 (100g in my case) of the most thin cut in one platter separated, and the remaining was thrown in the mixer to whip it, while still hot..
took out the whipped shroom, added 2 spoon of milk, 200g of mascarpone, some black pepper in powder and blended it all with a spoon. Add some small cubes of ham (used a dry-cured from parma with a 24 month mark) and continue to blend a bit with a spoon and at that point either grated truffle or walnut cut into small pieces.
Let it low fire for a minute or two (pretty much until you see some bubble on the surface)..
Let it rest..
Cook some spaghetti (al dente possibly) and when done let them salt a bit in a pan with olive oil and garlic (not too much, since we have garlic in the shroom soup) for 1 mins..
Add the shroom soup and on the top the shrrom that you didn't put in the cream at the beginning..
mix a bit and you're done..
Wanted to add some fancy stuff to make the presentation better, but i've just come back from summer break this monday and i've already worked a shitload so i whipped up a fast lunch since i'll take some time to go to the market and replenish spices, herbs and more :X
my fridge was like "nothing for you bro!", but luckily my neighbour bought me some shroom they picked this morning from a city nearby and i whipped this up! Alternative was to order something, so this is better :X
Spaghetti with shroom &shroom soup
thin cut garlic, salted for one minute with olive oil..
added some thin cut shroom (approx 400g) and kept them in till they browned.
kept approx 1/4 (100g in my case) of the most thin cut in one platter separated, and the remaining was thrown in the mixer to whip it, while still hot..
took out the whipped shroom, added 2 spoon of milk, 200g of mascarpone, some black pepper in powder and blended it all with a spoon. Add some small cubes of ham (used a dry-cured from parma with a 24 month mark) and continue to blend a bit with a spoon and at that point either grated truffle or walnut cut into small pieces.
Let it low fire for a minute or two (pretty much until you see some bubble on the surface)..
Let it rest..
Cook some spaghetti (al dente possibly) and when done let them salt a bit in a pan with olive oil and garlic (not too much, since we have garlic in the shroom soup) for 1 mins..
Add the shroom soup and on the top the shrrom that you didn't put in the cream at the beginning..
mix a bit and you're done..
Wanted to add some fancy stuff to make the presentation better, but i've just come back from summer break this monday and i've already worked a shitload so i whipped up a fast lunch since i'll take some time to go to the market and replenish spices, herbs and more :X
my fridge was like "nothing for you bro!", but luckily my neighbour bought me some shroom they picked this morning from a city nearby and i whipped this up! Alternative was to order something, so this is better :X
witchedwiz
Member
appreciated! question, if i go with rum extract, i assume i'll have to lower the dose.. how much? else I have some bourbon (in this case does this add substantially to the final result? got some Evan Williams, Black Maple I can use in case) and that might do the trick as well right?
I've never used rum extract myself, but from what I've been reading while looking at what it was, it seems you'd need to halve the dose.
The rum flavours the batter quite a bit, but I suppose you could do without and it'd still be good.
Not sure what it could give with bourbon, as I'm not very fond of whiskeys.
I can think of many pastry/dessert recipes using rum, but none using whiskey (but the Irish coffee).
Is it even a thing?
Great stuff all around, folks! Thanks for sharing.
Yes Boss!, a recipe for the breakfast sausage would be appreciated.
Got a cheesecake in the oven:
http://www.neogaf.com/forum/showpost.php?p= 4699710&postcount=182
Yes Boss!, a recipe for the breakfast sausage would be appreciated.
Got a cheesecake in the oven:
http://www.neogaf.com/forum/showpost.php?p= 4699710&postcount=182
SquiddyCracker
Banned
Very interesting, yeah, that could probably work.
Yeah, a strong chocolate cake with a large spoonful of whisky is worth it. You can also it for a cheesecake icing if you go with baileys. Think fondant au chocolat with that kind of icing, bim.
@Onkel, I like that watch.
Rookje
Member
Cupcakes in general are pretty overrated.Made Red Velvet cupcakes today. Is it just me or are Red Velvets overated taste-wise? It is pretty to look at, but I'm not particularly impressed by the taste.
Way better deserts out there, don't waste your carb quota on cupcakes.
Agreed. It is a hit with the ladies for some reason though (and my nieces)
Which is their prime reason of existence
Cosmic Bus
pristine morning snow
Well, it can depend heavily on the recipe. True red velvet is all about that rich, tangy flavor because it should have vinegar, buttermilk, and sour cream in addition to a lower amount of cocoa than the standard chocolate cake.
Then again, some people just aren't into the somewhat unusual flavor profile!
We made some beef wellington on saturday. Used a nice loin that was pan-fried, then lathered it in mustard and horseradish, then wrapped wrapped it in prociutto, filo dough, a significant amount of fois gras pate and then a ton of duxelle (made with buttons and porcinis and shitakes and cognac and cream), then wrapped it in puff pastry and baked it all off. Pretty decadent. Cooked it to 125.
nakedsushi
Member
Totally agree. I do not get the hype about cupcakes at all. Would rather enjoy a delicious pain au chocolat. Or anything else.
Brianemone
Member
Hnnnnnnnnnnng
I've never actually made a Wellington, I am tempted though as that thing looks amazing.
We made some beef wellington on saturday. Used a nice loin that was pan-fried, then lathered it in mustard and horseradish, then wrapped wrapped it in prociutto, filo dough, a significant amount of fois gras pate and then a ton of duxelle (made with buttons and porcinis and shitakes and cognac and cream), then wrapped it in puff pastry and baked it all off. Pretty decadent. Cooked it to 125.
I keep meaning to make this...I really need this in my life.
Train of Midnight
Banned
Pork Wellington is also super good, and way cheaper
You know, the beef for mine was about $30 but all the extra stuff costs just about as much.
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