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Rotem Shoshani

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I hate to be showing off the same dish again, but it really is a wife favorite, and I really upped my game with the stock.
Used yellow and regular carrots, potatoes, celery, celery root, onions, garlic, parsley root, maggie tomatoes and celtuce, which I found rather interesting. As a bonus, kids loved the soft veggies!

Rissotto alla Milanese, and the stock after some drainage.IMG_20200512_220758.jpgIMG_20200512_211445.jpg
 

krx927

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Just checked my calendar for tomorrow. I have 1.5h free around lunch time. Now I just do not know if I will make Lars's lentil soup or Rotem's risotto milanese. Thinking about ingredients I have at home, risotto can be 100% true (perhaps just mix some beef stock with chicken}, for lentils soup I would need to substitute lardons for panceta, beef stock for chicken stock, frozen celery for fresh one, ordinary cabbage for savoy cabbage and coriander for parsley (or vice versa how I wrote ;)). But then again if I would add some garam masala everything would play together beautifully.

A lot of thinking to be done until tomorrow lunch time!

P.S. leaning towards the soup, risotto milanesse is s bit heavy dish and I do not have any osso buco to go with it.
 

ian

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Bagels 2: The Sourdough Sesame Sequel!

IMG_2073.jpeg
IMG_2072.jpeg


These had more loft than the first attempt. I settled more into a particular way to shape them, but there were still a few imperfect ones (see above). Little bit of a sourdough flavor, not so aggressive. Here's how I've been shaping them, for better or worse. (Actually, now that I watch the video, I'm not sure that one was super representative, but whatever.)

 

krx927

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Just checked my calendar for tomorrow. I have 1.5h free around lunch time. Now I just do not know if I will make Lars's lentil soup or Rotem's risotto milanese. Thinking about ingredients I have at home, risotto can be 100% true (perhaps just mix some beef stock with chicken}, for lentils soup I would need to substitute lardons for panceta, beef stock for chicken stock, frozen celery for fresh one, ordinary cabbage for savoy cabbage and coriander for parsley (or vice versa how I wrote ;)). But then again if I would add some garam masala everything would play together beautifully.

A lot of thinking to be done until tomorrow lunch time!

P.S. leaning towards the soup, risotto milanesse is s bit heavy dish and I do not have any osso buco to go with it.
So at the end I went with the lentil soup. Followed the recipe with my slightly adapted ingredients. Totally at the end it took an Indian turn. I tried a spoon with some garam masala and that was it. Added 2 tea spoons in the pot immediately. On the plate I also added some coriander and lime juice.

Thanks Lars for a very good idea for this dish.

Lentil.jpg
 

Kgp

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I put the ragu on chill until tomorrow as suggested by Kenji.

Tonight is fish night - sous vide wild salmon, spuds, courgette and tomato.
View attachment 80402
I never cared much for salmon until I tried it sous vide! Finally figured out that I had been overcooking it.
 

panda

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I use sous vide because I don't trust myself with expensive protein.
Like this amazing Freygaard ribeye from Finland that I served with overcooked courgette(apparently I can't be trusted with veg either) and salad.
View attachment 80494
Im.not a big fan of sous vide proteins, but love it for veggies especially farm fresh carrots
 

Lars

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Im.not a big fan of sous vide proteins, but love it for veggies especially farm fresh carrots
Yeah, but you have proper skills and I’m a hack. I need a crutch.
 
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panda

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Yeah, but you have proper skills and I’m a hack. I need a crutch.
Try a small boneless rib roast, Make sure its tied nice and tight, make a rub with olive oil, crushed garlic, fresh rosemary and plenty of.salt and pepper. 125F x 4 hours, then hard sear all around, rest 45mins. You can sear again on cast iron once you cut it to portions (finish with brown butter) Sprinkle more.salt when serving while hot.
 
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