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Thyme, rosemary, onion and garlic powder, black pepper, kosher salt.
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This went into the fridge to dry age last Thursday.
Printable View
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Thyme, rosemary, onion and garlic powder, black pepper, kosher salt.
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This went into the fridge to dry age last Thursday.
Roasted garlic for the Roasted Red Bell Pepper Bisque crostini
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LOL... "Two will enter... and two will leave!" ;)Quote:
Originally Posted by IMGreat101
:DQuote:
Originally Posted by APB
* 1/2 pound (2 sticks) unsalted butter, at room temperature
* 2 cups granulated sugar, divided
* 4 extra-large eggs, at room temperature
* 3 cups all-purpose flour
* 1/2 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1 teaspoon kosher salt
* 3/4 cup buttermilk, at room temperature
* 2 teaspoon pure vanilla extract
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Cream the butter and sugar together. (about 5 minutes)
Add 1 egg at a time and mix well.
Sift dry ingredients together in one bowl and in another bowl mix the wet.
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Add alternately until mixed well.
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Prep pans: Grease and flour. Place parchment paper in the bottom of the loaf pan. Bake at 350 for 1 hour
Let poundcake rest for 15 minutes then pop out of pan onto cooling rack.
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The heart shaped cakes did not pop out. The loaf was cooled, wrapped and placed in the freezer.
Roasting the peppers
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Cut in half and take out stem/seeds and membrane. Cut in half again.
Place on sheet tray lined with foil.
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Turn on broiler in oven. Place peppers on top rack. Broil for approx. 8 minutes. Watch this closely, turning the pan to roast the peppers evenly.
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Put roasted peppers in bowl and cover with shrink wrap. This will steam the peppers and loosen the skins so they are easier to remove.
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Making Creme Fraiche
1 cup heavy whipping cream
2 Tbsp buttermilk
We did 2 1/2 cups heavy whipping cream and 5 Tbsp buttermilk.
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Whisk these together. Top with paper towel held with a rubber band.
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Let this set at room temp for 24-48 hours. I set this inside a paper sack over a heat register. After about 36 hours it was the consistency of sour cream all the way through.
1 medium onion, chopped
1 large carrot, chopped
1 large celery stalk, chopped (I used a few stalks from the celery heart for more flavor.)
3 Tbsp olive oil
4 cups chicken stock
1/2 tsp ground hot pepper
salt and pepper to taste
1/4 cup heavy cream (Do not add if you are making ahead of time. Add when reheating before service.
Creme Fraiche for garnish.
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Saute carrot, celery and onion with olive oil in a 4 qt stock pot about 8 minutes. Add ground hot pepper, chicken stock and roasted peppers.
Simmer for 30 minutes.
Place in stand blender and run on liquefy for about 1 minute. You can pour this through a fine sieve or not. We tried both ways and did not notice that much difference.
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Stir in heavy cream and serve.
Bread for crostini and croutons
5 tsp yeast
1 tsp sugar
2 1/2 cups warm water (110 degrees)
combine these and let yeast start
Happy yeast!
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Add
1Tbsp salt
6-7 cups bread flour, 2 cups at a time.
Mix until the dough is dry to touch
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Cover and let rise for about 30 minutes. Knead for 4 minutes, cover and let rise. Repeat 3-4 x.
I made two baguette style and one loaf for croutons.
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Same bread recipe.
I used half of the dough for plain hard rolls. The other half I rolled out flat and smeared roasted garlic and about 5 small scallions diced. Rolled this up and cut rolls.
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Proofed and ready to bake.
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Perfect!
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I'm sorry, IMGreat, but this is the first thing that came to my mind. :DQuote:
Originally Posted by IMGreat101
Cafeteria Fraiche (Season 14, Episode 14) - Video Clips - South Park Studios
Your dinner looks great as always, I'd love to have a place at your table!
:rofl::rofl::rofl:Quote:
Originally Posted by Buttercup
Yup, that's me! Maybe not as many f-bombs tho.....hehe.
C'mon over BC!
I have a hard enough time putting things in the microwave let alone even attempting what you cook
Traditional Southern here,cabbage,black eye peas,pork roast,and cornbread.
I cooked up some ground beef, mashed potatoes (from the box), and brown gravy. Mixed it all together to save time. There is my lunch :D
7 cups russet potatoes peeled and cut into 1-1/2" chunks
1/2 cup room temp heavy cream
7 tablespoons butter, room temperature
2 large egg yolks
1 1/2 teaspoons salt
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Boil potatoes for about 20 minutes or until fork tender. Drain the potatoes and return to stove on medium heat until excess moisture evaporates.
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I chose to rice the potatoes for a nicer consistency. This takes a little more time but is worth the effort.
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Fold in the butter. Then add the rest of the ingredients.
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Fill a piping bag with a large star tip with potato mix.
Pipe into desired design on a parchment lined baking pan.
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Ready to bake.
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Bake at 450 degrees for 20 minutes or until golden brown.
Time to set up the grill.
Grab some apple wood.
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Went outside to prep the grill.
uhhh, yeah....
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Get the roasts out. These were dry aged for 10 days and set out to get to room temp.
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Get the charcoal lit and place apple wood.
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Looking yummy!
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I like using a blender hollandaise sauce recipe and add 1 1/2 Tbsp tomato paste.
3 egg yolks
2 tsp. lemon juice
1/4 tsp. salt
Dash of cayenne pepper
1/2 c. butter
1 1/2 Tbsp tomato paste
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separate yolks
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Place all ingredients in stand blender except butter and blend. Then drizzle melted butter in while blender is on.
1 cup homemade croutons
1 coddled egg
2 cloves fresh garlic
2 anchovy fillets
Pinch kosher salt
2 tablespoons fresh lemon juice
3 dashes Worcestershire sauce
6 tablespoons extra-virgin olive oil
1/4 cup parmesan cheese
1 head Romaine lettuce, chopped
Coarsely ground black pepper
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Using 2 forks mash garlic, anchovies with salt in the bottom of a large bowl.
Add worcestershire, lemon juice and coddled egg. Whisk with forks for 1 minute.
Drizzle in olive oil while whisking.
Add croutons, romaine and toss.
Garnish with fresh cracked pepper, shaved asiago and anchovy filets.
Veuve Clicquot Ponsardin
Chateau Durand-Laplange 2005 Bordeaux
Remy Martin Louis XIII
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