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Challenge October 2013 - Cabbage - Page 4

post #91 of 228

Just a heads up. The dish I made for this month helped me get a job with a Chef who has represented America in the Bocuse D'or, thanks for the inspiration. 

post #92 of 228
Quote:
Originally Posted by mise View Post
 

 

RIGHT ON MISE!!!

Congratulation!  WOW!! I call that the real winner, landing a gig from a dish that you made here at CT!!!

That's fantastic!

post #93 of 228
Quote:
Originally Posted by mise View Post
 

Just a heads up. The dish I made for this month helped me get a job with a Chef who has represented America in the Bocuse D'or, thanks for the inspiration. 

 

Wow, happy to hear that! Congrats mise, you deserve it!! :)

post #94 of 228

thank you Koukou.

 

Mise, you dish has great style. No wonder you got the job...Good luck

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #95 of 228

Once again my American vacation is full of experimenting with food we dont get in Scotland. In Alabama it was catfish. in Louisiana I found a huge bunch of turnip greens and after chatting with another shopper in win dixie how she would deal with it, i came up with this pie.

Its an all butter pastry balled and pushed into a foil tray and blind baked. (Not much in the way of equipment cos were in rented holiday properties)

Sautéed thinly sliced russet potato with onion and garlic. cooled and layer over the base.

1lb turnip greens were washed and washed and washed...blimey they're sandy...sauted with onion and garlic...squeezed out and mixed into 4 eggs, 1/2 pint sour cream, a splash of milk,and a pkt of grated quesadilla cheese. pour over and bake at 375. No herbs or spices. just S&P I just wanted to see what the turnip greens tasted like and me and OH are well impressed.

AppleMark

"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #96 of 228
Quote:
Originally Posted by mise View Post
 

Just a heads up. The dish I made for this month helped me get a job with a Chef who has represented America in the Bocuse D'or, thanks for the inspiration. 

 

Congratulations!!

post #97 of 228

Congrats to mise!

 

Szechuan beef tenderloin with broccoli and mushrooms

 

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #98 of 228

 

LUNCH!

Minestrone soup with a nice bunch of kale (usually I use spinach)

and a tomatoes (I missed them somehow in the snapshot), and every veg I had in the house!

I keep chicken broth and cooked beans (from the dried state) in the deep freeze.

Regretfully this is served without grated cheese or EVOO on top, OR bread, SIGH

as I would normally serve this dish, as we are getting rid of those couple of extra pounds we gained on our trip...

post #99 of 228

Wow K-girl. Your mise en place puts me to shame. Nice soup!

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #100 of 228

Nice looking soup!:thumb:

post #101 of 228

DH said "this isn't minestrone, there's no pasta in it!"  (dear, we can't have pasta right now) Okay so call it vegetable soup them it still taste good :bounce:

post #102 of 228

 

An oven roasted cruciferous vegetable timbale with turnip, rutabaga, kolhrabi, and eggplant seasoned with cardamom and coriander. Tossed with pomegranate arils, walnuts, parsley and a pomegranate red wine vinaigrette. served with a flank steak with a pomegranate demi sauce and a roasted red pepper and white cheddar polenta.

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #103 of 228
Quote:
Originally Posted by French Fries View Post
 

 

Coq au Vin with Glazed Onions, Sauteed Mushrooms, Sauteed Brussel Sprouts with Bacon

- Dice bacon and place in a cold pan with minced garlic. 

- Slowly render the fat until the bacon is caramelized. 

- Cut the stalk side of the sprouts and make an X in it with your knife (so it cooks faster and doesn't stay tough). 

- Add the raw brussel sprouts to the bacon fat and cook slowly. 

 

 

 

 

 

 

French Fries, you had me at "Brussel Sprouts and bacon". Awesome awesome awesome.

Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
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post #104 of 228
Thread Starter 
I didn't check the thread for a couple of days and it's amazing what has been posted so far.
I've been trying to respond to every dish posted, but I don't know if I can keep up with that!

I'm glad to see that Sauerkraut and Kimchi have been entered!!!!

Slayer: You mention a sweet cabbage dish. That sounds interesting.
So do the other dishes. Looking forward to more entries!

K-girl: nice salad and pickle.
I've never heard of watermelon radishes. Do they taste just like normal radishes?

Gene: That's my kind of dish. I like using cabbage as a stir fry.
Have you ever tried making nasi goreng (Indonesian fried rice)? I normally use cabbage in that one.

FF: that's a good looking coq au vin, and those sprouts are really bright! Nice sounding combo.

Mise: a very interesting dish, and nice plating. Those Okra are huge!

Phatch: what did you eat with the kale?

Ordo: Another nice entry: Brussels sprouts are starting to feature properly.
I thought most people didn't like them.

ChefBuba: I like that idea: It's like a cabbage caneloni (spelling?)

Petals: That looks like a soup that's good for both winter and summer time. Very nice!

Life is too short to drink bad wine
---Anonymus---

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Life is too short to drink bad wine
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post #105 of 228
Thread Starter 

Mise!

Great news!

Congratulations :thumb:

 

(didn't see it earlier as I am answering page by page due to regular problems with my internet)

 

Borghut: good to see you entering as well!

Turnip greens got a lot of taste by themselves isn't it.

They remind me a bit of what they do here instead of spinach: namely cucumber leaves, stripped of their veins. Much mre spice and tasty than spinach!

 

Ordo: another Asian style dish that really appeals to me

 

K-girl: nice minestrone-free minestrone soup. Looks good.

 

Cheflayne: beautiful plating as always and the first kohlrabi entry. Well done

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post #106 of 228

Hi Everyone Im new Here!!

Im Chef Ashonti! :)

 

So how do we play we just upload our plate pics??

post #107 of 228
Quote:
Originally Posted by ChefHere View Post
 

So how do we play we just upload our plate pics??

 

Welcome to Cheftalk Chef Ashonti! Yup, that's it, just upload a pic of your dish! If you want you can also describe the dish a bit. 

post #108 of 228

Welcome to Chef Talk, Chef Ashonti. A personal question if you don't mind:

 

are you by any chance from Ghana?

 

Mike

travelling gourmand
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travelling gourmand
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post #109 of 228

... Many Mahalos to chefbuba & ordo!

and Ms. Hostess butzy, the watermelon radish tastes just a little less sharp, but mainly the same.

post #110 of 228

From the Asian dishes back to home. Beef roulades with cabbage stuffing. The players: Home smoked juniper bacon, potatoes and swiss chard fresh from the garden, home pickled cucumbers, onions, garlic, mustard  cabbage, and of course, roulades, still off stage:

 

 

Fry the chopped onions, garlic, bacon and cabbage, add sour cream, mustard and the pickles, salt, pepper and fill the roulades:

 

 

Roll.

 

 

Brown, braise with bavarian beer, and serve with the chard and sauteed potato strips:

 

post #111 of 228

That looks fantastic.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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post #112 of 228

What cut of beef did you use for the rouladen?

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #113 of 228

I need to ask my butcher there, phatch. This particular cut is commonly sold as "roulade" around here. From the look and texture, I would strongly suspect that it is from the round, though.

post #114 of 228

Beautiful, Gene. How do you make your pickles?

post #115 of 228

Thanks :)

 

As for the pickles - I boil a decent white vine vinegar, add some mustard seeds, dill, black pepper, bay leaf, turbinado sugar and salt. Pour it over the cucumbers in the pickling glasses and process for 7 minutes. As for the amounts, don''t ask me - to taste...

post #116 of 228

That looks great - I had some sort of roulade in mind for the European use of cabbage.  But for now I'm focusing on Asian.  Put some cabbage in brine last night, tonight it gets the daikon, salted shrimp and such, should be posting my entry in about a week.

 

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 #117 of 228

Pork jowl (cheek) just went down in the sous vide cooker, I'll have a dish for ya'll in 36 hours. :) I was gonna make a tutorial on how to clean jowl, but I forgot like an idiot. 

post #118 of 228
Quote:
Originally Posted by GeneMachine View Post
 

From the Asian dishes back to home. Beef roulades with cabbage stuffing. The players: Home smoked juniper bacon, potatoes and swiss chard fresh from the garden, home pickled cucumbers, onions, garlic, mustard  cabbage, and of course, roulades, still off stage

You had me at Home smoked juniper bacon :talk: In fact even before I read the text I saw it on your picture and thought it looked outstanding! 

post #119 of 228

Definitely nothing fancy. Cabbage salad: Chicken, ramen noodles, cabbage and dressing. Something my mom would always make for me and my siblings. Saw cabbage and thought it would be nice to enjoy something from my childhood. 

post #120 of 228
Quote:
Originally Posted by GeneMachine View Post
 

Thanks :)

 

As for the pickles - I boil a decent white vine vinegar, add some mustard seeds, dill, black pepper, bay leaf, turbinado sugar and salt. Pour it over the cucumbers in the pickling glasses and process for 7 minutes. As for the amounts, don''t ask me - to taste...

 

Have you ever tried the dish with lacto-fermented pickles? If so, which do you prefer?

By the way, that bacon looks gorgeous, too!

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