Since you are too lazy, here is a picture one I made. Low effort, but still really yummy.
Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!
- Thread starter Jim
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perhaps we should create a stock photo archive, just in case ;-)
Michi
I dislike attempts to rewrite history
It wouldn't be inappropriate. Some of the dishes in this thread are remarkable. Worth preserving, so to speak
Today's Brunch:
Eggs over medium atop Rosemary & onion Potatoes andgarlic sauteed spinach and a spicy cilantro salsa
Eggs over medium atop Rosemary & onion Potatoes andgarlic sauteed spinach and a spicy cilantro salsa
Dinner:
Burgers in Cast Iron.
Grapeseed oil, thin sliced garlic in the oil, teaspoon of kerrygold butter, then cooked to R/MR
Garlic Aoli with a squeeze of fresh lemon juice on the bun, raw onion, tomatoes, araluga, and hot banana peppers
Burgers in Cast Iron.
Grapeseed oil, thin sliced garlic in the oil, teaspoon of kerrygold butter, then cooked to R/MR
Garlic Aoli with a squeeze of fresh lemon juice on the bun, raw onion, tomatoes, araluga, and hot banana peppers
parbaked
Senior Member
Pappardelle alla bolognese, broccoli rabe and focaccia…
You mean the parchment paper i use on the tray?
I always appreciate the plating and the photography. Thanks for sharing.
If that was directed at me then thank you, that's very nice of you to say that! And you are very welcome. I enjoy sharing and get a kick out of seeing everyone's food. This thread have inspired me a lot over the years..!
Sure.
Thr recipie is for 4-6 persons. I say taht because it says 6, but we always run a bit short if we assume it is correct.
You need for the fish:
10g butter
1kg Fish. We had cusk, but turbot is also ok. Cut in pieces of 150-200g
1 soupspoon cornstarch
6 small waxy potatoes
2 spoons sunflower oil
salt
For the Beurre blanc
1 shallot
40g cold butter
200ml dry whitewine
100ml vermouth
400ml fishstock
salt
1 soupspoon of whitewinevinegar
Trufflespinach
1 shallot
1 clove of garlic
30g black truffles
400g spinach (babyleaf is not recommended)
1 spoon butter
salt, pepper
nutmeg
1.
Melt the butter in a small pan. Dab the fish and dredge it with the stach.
Peel the potatoes and cut into thin slices. Put the slices on the fish, overlapping, like on the picture and brush with the butter. Then cover it and put into the fridge.
2.
For the beurre blanc, dice a shallot and steam with a spoon of butter. Deglaze it with Wine and Vermouth and cook on medium heat for 7 mins. Pour in the stock and reduce for further 15 mins to 150ml.
3.
For the spinach, dice garlic and shallot. Slice the truffe using a truffle slicer or something similar.
Clean and wash the spinach.
4.
Cut a piece of parchment paper to fit into a frying pan. Pour a bit of sunflower oil in the pan, lay the paper on it and pour some more oil on it (this prevents the potatoes to stick to the pan. If it does, take out the whole paper and remove it carefully).
Take the fish out of the fridge and put it upside down into the heated pan. Fry under medium heat. The recipie says for 4mins, but we found it being too short, as the covered parts of the potatoes weren't done. So i recommend using a bit less heat and fry a bit longer, like 6-7minutes.
Take the fish out and put on a tray covered with parchment paper, and bake it at 150 degree celsius for 8 Minutes.
Afterwards keep warm.
5.
For the spinach melt some butter in a pan, steam garlic and shallot. Then add spinach and truffles and cook for a few minutes to match your taste.. Season it with salt, pepper and nutmeg.
6.
Pass the beurre blanc reduction through a sieve into another pan. season with salt and vinegar.
Add the rest of the cold butter (3 spoons) step by step and whisk constantly to become a bit creamy. It should not come to boil again.
7.
Plating is up to you, but i made a bed of spinach, topped with the fish and added the beurre blanc around.
A small hint. Depending on the fish, the times to prepare may vary. We had a bit thicker pieces, what led to longer times to cook, as mentioned before. If you use thinner fish fillets, reduce times accordingly and monitor when cooking.
Have fun
whooaaaa thanks so much. You are doing me a real solid here!!
Logan
Well-Known Member
The tray itself.
Isn’t that an enamelled steel baking tray that came with the oven?
https://www.buyspares.com/enamelled-oven-baking-tray-380x448mm-x-30mm-deep/product.pl?pid=3755396
https://www.buyspares.com/enamelled-oven-baking-tray-380x448mm-x-30mm-deep/product.pl?pid=3755396
Beautiful and my type of meal. I am an absolute sucker for pappardelle... It is the pasta of the sauce connoisseur and not terribly difficult to make without a cutter.
The tray itself came with the oven. So i can't tell you much more, apart that it is kind of enameled and the oven is made by aeg.
yeah, exactly.
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Got a great tip for a good fishmonger, as a result I'm doing a lazy meal...sushi ready made (I know...) and the sashimi done by me. The scallops are beautiful and fresh (which is rare), the tuna is very nice too;
Pork loin with Gnocchi sardi and Pecorino.
I often read about label rouge, but kept asking myself what it means? Is it kind of free range meat?
Looks very good, like all of your preparations.
It's slow grown free range chickens from France. They live almost 3 times longer than regular birds, so have time to develop in both texture and flavor. Really, really yummy chickens.
Jovidah
I'll make you a sponsor offer you can't refuse...
Actually it's not just chickens. There's also label rouge guineafowl, ducks, and some other stuff. The duck was significantly darker and more tasty than the 'standard' ducks.
The nice thing about label rouge is also that there's enough volume in it that it's not ridiculously expensive. Sadly prices have gone up a bit in the last couple of years due to bird flu, but they're still fairly affordable compared to similar alternatives.
I was just talking about the chicken that I cooked, but you are right there is large range of Label Rouge products like salamis and such.
First crack at sous viding eggs. I let my better half take them out of the bath, and I think too much time passed so they lost a bit of white. Served over crispy rice patty, with fried shallots and a generic soy/rice wine vinegar/sesame oil reduction.
