Absolutely - creamy on the inside and crunch on the outside - huge yum factor.
What did you have for dinner? - Page 166
Gear mentioned in this thread:
Ha - I've been cooking a lot lately so last night was a large pepperoni, mushroom and green pepper well done and BBQ wings. Had some for lunch to day and will probably make a BLT for dinner if I eat one. My wife is out with a friend so I'm playing guitar and catchin' a little buzz. I hope the new chicks don't freak about my Les Paul through the Trainwreck on 8 - I can't be in the same room with it on 10 - thank god it doesn't go to 11. Bwahahahahahaha!!!!
What? Witlof are Belgian endives. Flammkuchen is the german name for the French tarte flambée. This is an experiment going fantastically well.
Halve and braise the witlof on low fire in butter for at least 30 minutes, 45 minutes is better. Add 2 tbsp of water only if strictly necessary. Remove the lid the last 10 minutes to be sure all liquid is gone.
I used a lazy, store bought pizza bottom . Give it a thick layer of sour cream, add braised witlof, a little finely sliced bacon, a good sprinkle of Comté cheese, plenty s&p. Bake like a pizza... mamma mia.
Our own free range, organic fed, farm raised lamb (Ireland).
Dotted it with skewer holes - rubbed in a paste of fresh Rosemary from the garden, garlic and butter. Then gave it a final rub with olive oil, sea salt and black pepper. I put some onions, carrots and potatoes under it in the roasting tin. I'll make a gravy with the juices for dinner tonight. Couldn't resist carving off a few slices to taste. It's really delicious and the meat is very sweet.
I've always been very keen on tasting some genuine Chinese food - unlike the cantonese stuff they serve here in the UK and Chinese restaurants. I'm very curious as to if anywhere in China people actually eat dishes like the ones served here in UK.
I've seen many Chinese food documentaries and cook books and the dishes in there definitely look like something I've never eaten before!
This thread always makes me so hungry!!!
Ossobuco in bianco
Normally I make this with a saffron risotto. I have served this ossobuco also with polenta fries. This time it's "pommes de terre rissolées" as I know it and google tanslator says you call it hash brown.
To be sure; those potatoes cubes aren't pre-cooked. Just fried on medium low fire for around 30 minutes.
My winter broccoli has all been harvested and my scallion experiment just resulted in them bolting so I decided why not try to make a play on Pho? The broccoli leaves, stems, and flowers are all edible. The flavor is a little more like a turnip root. The onion flowers on the other hand are delicious. I used the shirataki noodles in this and did a tiny little pork loin roast. Served with bean sprouts, cilantro, and a lime wedge.
Here's the little scraps you can't buy in the store!
And the end result.. it was tasty, the shirataki noodles really do outstanding in a broth type dish like this.
I love Easter........cheap eggs lol.
Pretty sure we both thought we got the better end of the deal lol.
Tonite BLTs and sliced avocados.
On toasted homemade sprout bread.
Almost forgot dessert.
Pound cake with berries.
@GeneMachine I get a little emotional when I see such a piece of beautiful pork. Last time I got a piece of pork that good over here I paid $50 for 3 chops.
What can I say... I love my butcher. Don't have the receipt any more, but I bought this single chop and about 2 pounds of shoulder and one pound of belly and paid around 25 euros.
EDIT: receipt, not recipe.... posting on cooking sites gets me confused
Edited by GeneMachine - 4/1/15 at 6:50am
Sweetbreads. Get rid of the membrane, generously S&P, rub with lemon juice and oil. Oven for some 10-15 minutes. Deep fry to get a crust.
I could bribe Satan with these and save my soul.
Oven? Deep fry? I guess that's not the classic technique... but they sure look meltingly delicious. You're killing us Ordo.