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Guess The Dish... - Page 11post #301 of 6263/25/14 at 10:45pm
Gear mentioned in this thread:post #302 of 6263/26/14 at 10:42am
No bread either. But your eyes didn't deceive you for the mushrooms, you're right about those, it's just that they aren't key to this dish, you can make the same dish with or without them, and myself I normally make this dish without mushrooms. For the sake of convenience, here are the photographs again:
Guess this dish?post #303 of 6263/26/14 at 11:14ampost #304 of 6263/26/14 at 11:32ampost #305 of 6263/26/14 at 11:45am
okay, I cheated big time with Google Chrome, I can search the internet for something similar
dumplings with mushrooms and tomato sauce
those packaged quenelles look amazing!post #306 of 6263/26/14 at 11:55ampost #307 of 6263/26/14 at 12:03pmQuote:Originally Posted by kaneohegirlinaz
That's what they are!!! Quenelles. I was thinking "Gratin de quenelles a la tomate", and I make mine without mushrooms, sometimes with black olives, and always with cheese on the top. A simple but delicious comfort meal.
@Lagom yes they swell as they cook, I suppose they are a sort of dumpling? It's just eggs-flour-water-butter-salt.post #308 of 6263/26/14 at 12:38pm
how about dessert?
... this is from my childhood days at school, were they fed us
some the most simple, delicious foods (sorry Mom)
I've spoken about these in the past...
GUESS THIS DISHpost #309 of 6263/26/14 at 1:06pmpost #310 of 6263/26/14 at 1:28pmpost #311 of 6263/26/14 at 2:02pmpost #312 of 6263/26/14 at 2:06pmpost #313 of 6263/26/14 at 2:24pm
sorry I had to step away to take Mr. K~girl to work...
@French Fries you are so close that I'll say yes, you are correct sir!
these are Caramel Cuts made from a recipe from my cherished cookbook...
A Taste of Aloha
I may need a new copy soon...post #314 of 6263/26/14 at 4:06pmQuote:
@ED BUCHANAN, they are quenelles, and they are not stuffed. Quenelles are a specialty of the region of Lyon, France, and can have various shapes although generally elongated. These are not formed with a teaspoon (much bigger) but they are poached until firm. My guess is, by extension the word "quenelle" is being used for anything that you shape with a couple of spoons (tea or table), so you see restaurants serve quenelles of ice cream or sour cream etc... but originally, a quenelle is what I showed in my picture. Here's a package of quenelles as you can find them in any French store:
Edited by French Fries - 3/26/14 at 4:25pmpost #315 of 6263/26/14 at 4:17pm
FF, what do they taste like on their own?post #316 of 6263/26/14 at 4:24pm
Both filling and light at the same time when cooked properly, like an airy dumpling I guess. But they're really all about the sauce, which is typically tomato coulis and cheese, sometime black olives, sometimes a tomato bechamel. Simple tastes really. The ones that are flavored obviously taste of the meat/fish used to make them.
Here are quenelles with squid ink:
A pike quenelle with Nantua sauce:post #317 of 6263/26/14 at 4:26pmpost #318 of 6263/26/14 at 4:52pmpost #319 of 6263/26/14 at 5:41pm
I don't want to google it, but remember it was some kind of machine for duck. I guess it was The waterside inn that has one of them. Not sure.post #320 of 6263/26/14 at 6:00pmpost #321 of 6263/26/14 at 6:09pmpost #322 of 6263/26/14 at 6:53pm
That's it ordo! The dish is called Canard à la presse (pressed duck). It was invented in the restaurant La Tour d'Argent (https://www.latourdargent.com/). You need to kill the duck by strangulation so as not to lose any of its blood. Both blood and marrow are extracted from the duck by the press in order to make the base for the sauce.post #323 of 6263/26/14 at 7:19pmpost #324 of 6263/26/14 at 7:26pmpost #325 of 6263/27/14 at 6:30am
Dried Orange Peel
Soya Saucepost #326 of 6263/27/14 at 7:18ampost #327 of 6263/27/14 at 7:30ampost #328 of 6263/27/14 at 7:43ampost #329 of 6263/27/14 at 9:53ampost #330 of 6263/27/14 at 11:37am
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