My Gastronomy...
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So today was 17th of may, In Norway a very important date. Now, im nowhere near being Norwegian, but every occasion is good to eat some sexy food, isnt it? :knife:
So NO STARTERS today.
Chicken Galantine stuffed with chicken mousse with slow saute onions and parsley.
Roasted in own juices and stock from the carcass.
Boiled new potatoes with butter
Simple salad with asparagus, cheese, toms
Dessert is rhubarb jam with honey, and my very own rum and raisin ice cream.
Oh and i felt little bored so i made batch of rustic tuille also.
stereo.pete
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Well played Sir! :happy3:
knyfeknerd
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Looks delicious. I may do this soon but with a duck and some foie gras mousse I need to get rid of! Tell me more about the mousse inside of your chicken.
DK chef that knife needs to get thrown away, my only wiktorinox still standing is the bread knife...
Knyfeknerd, the mousse was pretty straight forward:
500g of meat, 10-20grams of parsley with stalks all together, salt, pepper, 2 whole eggs
around 10 good sized cloves of garlic, one big white onion, something of the medium sized spanish onion. Both finely chopped
I sautee garlic and onion for around an hour[just oil], but couldnt really tell you how long. I smell it, and when I like the smell, its done.
First off it will smell raw, after quarter maybe little sweet'ish and then mellow, i dont stir too much and after some more time it begins to caramelise. At that stage i fry it couple of minutes and its done.
You could cook onion differently but I wouldnt use raw onion, i think you dont roast the chicken for long enough to break down the onions and garlic well enough.
I add this to the meat and drive it all until smooth. Season rather well.
I dont refrigerate it just waits for the few minutes i take to bone out the chicken.
Now, I dont know how it would go with foie gras... Duck is definitely a great idea with the thick layer of fat. Great bird for stuffing
I never tried with foie gras cause if I eat it, I just pan fry and slice some apple with it!
Knyfeknerd, the mousse was pretty straight forward:
500g of meat, 10-20grams of parsley with stalks all together, salt, pepper, 2 whole eggs
around 10 good sized cloves of garlic, one big white onion, something of the medium sized spanish onion. Both finely chopped
I sautee garlic and onion for around an hour[just oil], but couldnt really tell you how long. I smell it, and when I like the smell, its done.
First off it will smell raw, after quarter maybe little sweet'ish and then mellow, i dont stir too much and after some more time it begins to caramelise. At that stage i fry it couple of minutes and its done.
You could cook onion differently but I wouldnt use raw onion, i think you dont roast the chicken for long enough to break down the onions and garlic well enough.
I add this to the meat and drive it all until smooth. Season rather well.
I dont refrigerate it just waits for the few minutes i take to bone out the chicken.
Now, I dont know how it would go with foie gras... Duck is definitely a great idea with the thick layer of fat. Great bird for stuffing
I never tried with foie gras cause if I eat it, I just pan fry and slice some apple with it!
oivind_dahle
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is it the bread knife or kondittor. Gotta love kondittor 
oivind_dahle
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Agree, but you need to pimp it.
I never tried Gude though...
I never tried Gude though...
DK chef
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no cream? like a mousseline
I have the other version of wiktorinox also. Dont use it a lot. Try not to use bread knife at all, but if I cut a joint or bird in the dish, i wouldnt use any other than serrated knife
Im not sayign its bad knife or something. I just dont like it.
No need for a cream there
Would rather use stale baguette to fluff the stuffing up, but in the same time I wanted the whole thing to hold up nicely, and the stuffing not to expand too much.
Definitely would use cream for spinach and garlic stuffing, which is just a "marriage from heaven". :hungry:
OK, ménage à trois from heaven
Im not sayign its bad knife or something. I just dont like it.
No need for a cream there
Would rather use stale baguette to fluff the stuffing up, but in the same time I wanted the whole thing to hold up nicely, and the stuffing not to expand too much.
Definitely would use cream for spinach and garlic stuffing, which is just a "marriage from heaven". :hungry:
OK, ménage à trois from heaven
dolce vita
they really take a piss out here. This lovely makeral costs 6 BUCKS per kilo. I reckon after cleaning its 12 per kilo. LOL Kilo of ribeye will get almost 50 bucks out of your pocket !
Olive, salamandred mackrell, mixed leaves, potato dijon salad, mixed cold veg and water. oh, salt everything
Eating outside, priceless.
they really take a piss out here. This lovely makeral costs 6 BUCKS per kilo. I reckon after cleaning its 12 per kilo. LOL Kilo of ribeye will get almost 50 bucks out of your pocket !
Olive, salamandred mackrell, mixed leaves, potato dijon salad, mixed cold veg and water. oh, salt everything
Eating outside, priceless.
I want to bring all the photos of what I made personally, so after years it will be nice to look at. Some of the photos you maybe seen before, some are from few years back.
Raviolo from the first post
at home blini - heck caviar
been chasing mushrooms
one night in utdanningsforbundet
thai night
chix night
carrot cake
Choco with dark choco mousse
I actually dont remember what fish was that... Its in Danmark, @ CELF school. Stuffed courgette, asparagus, dried tomato, chive beurre blanc
This is my favourite duck. Its rolled confit duck leg marinated 48 hours in orange zest, lemon zest, thyme, black pepper, garlic, fennel seeds, cumin, cardamon, etc
After its cooked and picked, its mixed with emulsion of 1/3 oyster sauce 1/3 demi glace and 1/3 butter. And plenty of chives and parsley
Its from winter menu [hence slow cooking] with dried fruits chilli chutney balsamic reduction and simple salad. Fancy salad but could go with mache also as for wintery leaves
from my time in London
duck breast fondant pots, carrot puree savoy cabbage roll
snapps, gnocchi, rattatouille, balsamic, rocket.
Damn who put that much dressing on thr salad??!
Raviolo from the first post
at home blini - heck caviar
been chasing mushrooms
one night in utdanningsforbundet
thai night
chix night
carrot cake
Choco with dark choco mousse
I actually dont remember what fish was that... Its in Danmark, @ CELF school. Stuffed courgette, asparagus, dried tomato, chive beurre blanc
This is my favourite duck. Its rolled confit duck leg marinated 48 hours in orange zest, lemon zest, thyme, black pepper, garlic, fennel seeds, cumin, cardamon, etc
After its cooked and picked, its mixed with emulsion of 1/3 oyster sauce 1/3 demi glace and 1/3 butter. And plenty of chives and parsley
Its from winter menu [hence slow cooking] with dried fruits chilli chutney balsamic reduction and simple salad. Fancy salad but could go with mache also as for wintery leaves
from my time in London
duck breast fondant pots, carrot puree savoy cabbage roll
snapps, gnocchi, rattatouille, balsamic, rocket.
Damn who put that much dressing on thr salad??!
stereo.pete
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Awesome as usual!
Everyday working day in the morning we produce cheap lunch for up to 20 people, they pay around 20 bucks for total 500g of food.
It includes two cold cuts, two cold fish, a salad, green leaves, sliced veg, fresh bread and 100g per person is hot food.
This is some from one day
I love to prepare this its so cool when you run looking for produce you could use.
back at home, I deserve this. Regular fondant but not so regular. Black chocolate is used and cocoa powder instead half flour.
What is shime saba?
Im staying home alone for a whooole month.
Im going to go crazy cooking
Looking delish. Shime saba is just the usual vinigar/salt cured Mackerel. The curing process transforms the fish into another dimension.
Sourdough bread baked in roman pot. Rye with sunflower seeds and pumpkin seeds.
The leaven itself was propably started just after world war 2. I got it from bakery based in my hometown, the bakery is very very old, it propably is older than united states. :lol2:
I have holidays. Simple everyday low buck dinners.
Halibut panfried with baked sweet potato and just lemon-butter glaze.
Turkey roulades stuffed with fried spinach with garlic/shallot. First drowned in bath, haha black magic and then pan fried.
I buy whole chickens. Where would I get base for my reductions/sauces otherwise?
Cell phone - I use my old Nokia
From winter menu - pan fried cod with gnocchi beans dried tomato salad and butter sauce
Winter menu - Slow cooked leg of lamb, picked, mixed with lamb reduction and butter, lots of parsley, rolled and reheated in lamb stock before served. Served with big cubes of swede, carrot, potato
Winter menu Variation about the cofit duck leg roll with maché
Winter menu skin frie salmon stuffed with pickled ginger [homemade] on vinegared cabbage with honey and raisins and a sauce, hm, to make it simple made with honey and vinegar caramell, oyster sauce, good glace, and plenty of spices
No menu, my dinner the other day with fillet leftovers. beans plus mache, grilled peppers and courgette.
Winter menu. High temp confit pork belly, mashed fat potatoes with wild mushroom "ragout". This is the first ever presentation which then was changed sereval times.
Winter menu. Hot rice pudding with marinated cherries and cherry coulis/sauce. Should also contain cherry-kirschwasser sorbet but this was serve as amuse-bouche so without the ice. Table of five
My variation over tomato-mozzarella salad with bloody mary sorbet. Over the top looks like shite.
My first sausage try is getting ready to get dried a little in the oven
Brownie with caramelised plums. A gimmick
And again - youre not worth a damn, if you dont eat your food!
ALL of those photos are taken during my time in hotel when was in charge of the bar. Winter menu was mine, photos miss cullen skink for which i smoked my own haddock, simpler bar options like mackrell etc
From winter menu - pan fried cod with gnocchi beans dried tomato salad and butter sauce
Winter menu - Slow cooked leg of lamb, picked, mixed with lamb reduction and butter, lots of parsley, rolled and reheated in lamb stock before served. Served with big cubes of swede, carrot, potato
Winter menu Variation about the cofit duck leg roll with maché
Winter menu skin frie salmon stuffed with pickled ginger [homemade] on vinegared cabbage with honey and raisins and a sauce, hm, to make it simple made with honey and vinegar caramell, oyster sauce, good glace, and plenty of spices
No menu, my dinner the other day with fillet leftovers. beans plus mache, grilled peppers and courgette.
Winter menu. High temp confit pork belly, mashed fat potatoes with wild mushroom "ragout". This is the first ever presentation which then was changed sereval times.
Winter menu. Hot rice pudding with marinated cherries and cherry coulis/sauce. Should also contain cherry-kirschwasser sorbet but this was serve as amuse-bouche so without the ice. Table of five
My variation over tomato-mozzarella salad with bloody mary sorbet. Over the top looks like shite.
My first sausage try is getting ready to get dried a little in the oven
Brownie with caramelised plums. A gimmick
And again - youre not worth a damn, if you dont eat your food!
ALL of those photos are taken during my time in hotel when was in charge of the bar. Winter menu was mine, photos miss cullen skink for which i smoked my own haddock, simpler bar options like mackrell etc
Reply to the first post ------>That looked like an awesome meal. Great job with the pictures and little descriptions, I feel like I was part of the dinner party. Bet that duck confit with oyster sauce tasted amazing :biggrin:
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