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"I have these ingredients" - what to make...

post #1 of 25
Thread Starter 
For our wedding dinner, NRatched's friend gave us a basket of stuff from the farm she lives on in Montana or close-by.

She's back in town and we want to invite her over for dinner, and use everything she gave us in the dinner(or app or dessert, etc).

In the basket:

Garlic
Honey
Oregano
Raspberry Jam
Red Currant Jam
Lemon Balm Tea
Mint Tea

would love to hear your ideas.
post #2 of 25
I've got a few dinner ideas, but before posting them I wonder if you'd consider brunch instead. The teas, jams and honey suggest a leisurely Sunday. A late breakfast of Ramos Fizz, biscuits, feta omelettes, choice of teas, the Sunday Times...

Life is good,
BDL

PS. Breakfast for dinner is always a wonderful thing.
post #3 of 25
Thread Starter 
Of course I would consider brunch. Be cool to "showcase" the ingredients, but might be hard to.

I can use the garlic and oregano in maybe a flat bread.

the honey as a glaze for a protein,

and the jams and tea i was thinking for dessert, a tea syrup or something like that...don't have an ice cream maker.
post #4 of 25
yeah, I'd consider a brunch or some leisure picnic, perhaps? All those ingredients screams a perfect condiment and nice beverage.
post #5 of 25
Thread Starter 
my idea was to illicit the response 'wow, I wouldn't even think of doing that with that" or "great way to use it" I mean, she already knows how good everything is alone, and probably eats it that way usually, the jam is probably the best used on toasted bread, but im sure she already knows that if you get what I'm saying.
post #6 of 25
For the Honey: Vanilla Honey Bath

1 cup sweet almond oil (light olive or sesame oil may be substituted)
1/2 cup honey
1/2 cup liquid soap
1 TBS vanilla extract

Mix it all together (makes for 4 baths) run water add mixture and stir with fingertips.



Honey Milk Bath

1/2 cup of Honey
3 cups of powered milk
Mix all together, put in a jar

bad breath: boil 30g of oregano in a liter of water and drink two cups a day.
I usually suck on a clove .....not that I have bad breath or anything....my mother did not want us to chew gum !


Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #7 of 25
Thread Starter 
As much as I'd like to see her in my bathtub...

I mean...
post #8 of 25
hahahah..........oh My :blush:....merde....

You can make her a present in a bottle ?....I shall just fade away for now, merci....



Petals

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply

Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
Reply
post #9 of 25
You mean like this?

App: Skin and bone a few chicken thighs. Cut them into pieces for kebab. Marinate them for at least two days in olive oil, lemon juice, and much garlic. Remove, drain, dry. Cook over a slow (preferably hardwood charcoal) fire. Just before they come off the fire, glaze them with a mixture made from lemon, honey and oregano. Plate on rice pilaf or risotto made with mint tea leaves.

Intermezzo: Lemon-balm/grapefruit sorbet (infuse the grapefruit juice with lemon balm tea, before making the sorbet).

Main: Rack of lamb with a "Cumberland" type sauce made with the red currant jam. Appropriate sides. Small servings, boss. The app was substantial.

Salad -- Nothing to do with the mystery ingredients, but you need one to kill off the currant jam before moving on to dessert: Watercress and arugula dressed with best olive oil, old balsamic, and REALLY good salt.

Dessert: Mexican chocolate mousse served as a parfait, layered with raspberry jam and chantilly.

Alternatively, you can use the lemon-balm tea to smoke chicken or fish. Just sprinkle it over the wood now and then as you go. For instance, a lemon/alder smoked, honey/chili glazed salmon would be very nice thing.

???
BDL
post #10 of 25
Thread Starter 
JUSt like that.

Wouldn't the lamb go better with the mint risotto? Serve the app up alone?

easy method of making sorbet without an ice cream maker? or should i just make a granita? (sp?)
post #11 of 25
Minted rice with lamb sounds good, but minted rice with cumberland sauce -- not so much. They will not get along. At all. Hence the intermezzo.

Granita -- better still. Much better. Good thinking. You can get good ice cream makers very cheaply. Unfortunately, they're storage challenges. Your cabinets, shelves and countertops are probably already maxxed.

BDL
post #12 of 25
Thread Starter 
yep. making room for this years xmas present we are asking santa for, a good espresso machine and its accompaniments.

Hmm. i would have thought the mint risotto would have went well with the lamb and cumberland sauce. plate risotto, lamb on top, cumberland sauce circling the risotto in the bowl. it sure would look pretty.
post #13 of 25
It would look pretty, but they still don't go well together.

Way too many contrasting flavor profiles.

Risotto is, in its own way, already sauced. You don't want the thick rice sauce, and the more liquid Cumberland-type going at the lamb simultaneously. On top of that, risotto and lamb are both very rich and heavy. Your palate will clog up and nothing will taste good.

On the other hand, the chicken both in terms of "weight" seasonings compliment the minty risotto.

That's my take on it anyway. We're at different stages in the lifetime arc of our cooking. You're at the "try anything fearless stage," and "I'm at the stay within your limits old man" stage.

BDL
post #14 of 25
How much of the tea? I often make tea cured salmon, and the lemon balm tea might be a good addition to the salt, sugar and black tea.

mjb.
Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #15 of 25
oh, pshaw at both of you two!
risotto this and granita that!
I would have just slathered the ingredients on a pieces of bread and crammed them in my mouth! ;)

sounds good though. miles ahead of my ideas. props.
post #16 of 25
Thread Starter 
haha that's what we don't wanna do, as that's what we've BEEN doing with them, and figured, that's exactly what she does with them!

Thanks for all the input guys.
post #17 of 25
Clearly you are a person of good sense.

Thanks for the props,
BDL
post #18 of 25
Scones, perhaps, for accomodating the preserves.

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply

Best and I'm a foodie.   I know very little but the little that I know I want to know very well.

 

-T

Brot und Wein
(1 photos)
 
Reply
post #19 of 25
Thread Starter 
Going against BDL's recommendation, I'm still going to serve the lamb with the risotto....but stick to the menu a mostly.

Honey glazed chicken (wing) lolipops

salad with pears goat cheese and redcurrant vinaigrette (i have some really good redwine vinegar from Volpaia in Chianti)

lemonbalm tea granita (no grapefruit) made with some of the honey

mint tea risotto with a lamb chop from a roasted rack on top

dessert mexican chocolate mousse with the raspberry jam.



I need 2 bottles of wine to go with, nothing expensive, and maybe a pre-dinner apertivo or cocktail


how far in advance can i make the mousse? granita?
post #20 of 25
Do you have access to duck?

If so, load it up with Five Spice and sear it in cast iron, fat down first in a dry skillet, the glaze it with the honey then straight in the oven at 375.(save the rendered fat for potatoes. You'll thank me later)

You could also use the Raspberry Jam and a little of the Oregano as a glaze over some pork medallions.
Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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Dammi un coltello affilato e vi mostrerò l'arte più belle del mondo.
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post #21 of 25
Thread Starter 
Well, dinner was had on Friday to MUCH success...perhaps it was that false sense of "because I made it" but our guest loved it, and we chalked it up to one of the best dinners we've ever made!

Here was the 'fancy' menu...



Garlic Honey lollipops, we really, really, really, good.




Apologize for the not so great pictures, didn't wanna be that 'guy' snapping photos while the guest is thinking, 'i just want to fsking eat'

then we did the salad...the vinegairette was fantastic...really really surprisingly good. We used the red currant jam, some really good red wine vinegar we brought back from Italy (from Volpaia) and some really good Olive oil we have from Nice, France. No pictures though....sorry

Then we did the lemon balm and honey granita.....again, surprisingly simple and good.
post #22 of 25
Thread Starter 
Then, finally, against BDL's wishes, the Lamb with mint tea risotto.


I was a little worried, at this point, you know how some folks get with rare meat, and lamb especially. but by the time I said, "hope you like your lamb rare" our Montana farm girl was sucking on the bones. She spends weeks at a time in the wilderness of Montana, on freeze dried food, so maybe that has a little to do with it...

dessert....Chocolate Mousse....a little too rich for me, but they both (myWife and Friend) enjoyed.




overall, mucho success. And...I didn't look at a SINGLE recipe.....:peace:. I patted myself on the back all night!
post #23 of 25
We are not worthy.

Kudos.

Props.

Wunderfrikkinbar.

You are the master.

By the way, I had nothing against lamb and risotto; and was only worried about the proposed sauce for the lamb with risotto. But you didn't sauce the lamb, did you? You just went ahead and made it better.

I think I love you,
BDL

PS. Send my love to the Soju Kid. Her I'm sure about.
post #24 of 25
Thread Starter 
hahahah.

Nope, no sauce on the lamb, just a real hot sear and in a 400 degree oven with S&P, a few cloves are garlic in the pan to roast a little.

for the risotto I didn't use full on chicken stock, just water, with a teaspoon of "better than boullion" and steeped the mint in there. Vermouth instead of white wine...
post #25 of 25
RPM, the pictures look great! Sounds like everything went really well...congrats
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