What did you cook tonight?

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#1151 Post by **David K o l i n** » November 18th, 2018, 9:55 am

Beef shanks braised in Syrah. Disappeared before I could get a picture

#1152 Post by **Nola Palomar** » November 18th, 2018, 6:43 pm

Hard to cook for one...the girl always has things going on.

#1153 Post by **K_F_o_l_e_y** » November 21st, 2018, 1:35 pm

IS IT THANKSGIVING YET?

I finally broke down and bought a Vitamix Pro 750 Heritage blender and was actually able to “cook” my Roasted Butternut Squash Cheesecake batter right in the blender (it spins so fast it hit 203°F in 6 minutes on high!) before pouring it into the graham cracker crust (kappa & iota carrageenans were used to solidify the batter in the fridge).

Why didn't I buy one of these things years ago?

Kenny H · #1154 Post by **Kenny H** » November 21st, 2018, 4:20 pm

Dude!!! Bravo! And yes they are the bees knees.

The carageenans also maintain the emulsification.

#1155 Post by **K_F_o_l_e_y** » November 23rd, 2018, 9:32 am

Kenny H wrote: ↑
November 21st, 2018, 4:20 pm
Dude!!! Bravo! And yes they are the bees knees.

The carageenans also maintain the emulsification.

Thank you. It turned out really delicious! Paired with 2001 Château Doisy-Daëne.

#1156 Post by **K_F_o_l_e_y** » November 23rd, 2018, 9:42 am

Since those "unreal" quail eggs turned out so well, I tried another, somewhat simpler amuse bouche made by spherification for Thanksgiving Day, sort of a spin on a classic beet and goat cheese salad (another recipe from ChefSteps):

BEET SPHERES & GOAT CHEESE: Made from beet juice with balsamic vinegar, and served with EVOO, rosemary and shaved goat cheese.

The blue mold and ash layers of Lake's Edge goat cheese, which is similar to Humboldt Fog (from Blue Ledge Farm in VT), make for very attractive shavings. Interestingly, when paired with a 2011 Marcel Lapierre Morgon Cuvée Marcel Lapierre, the balsamic seemed to drop out and it became more beet-forward in flavor.

Doing the spherification in front of guests is great fun!

#1157 Post by **K_F_o_l_e_y** » November 23rd, 2018, 9:50 am

K_F_o_l_e_y wrote: ↑
November 23rd, 2018, 9:42 am
BEET SPHERES & GOAT CHEESE: Made from beet juice with balsamic vinegar, and served with EVOO, rosemary and shaved goat cheese.

Here's a video on how to do it:

#1158 Post by **Scott Brunson** » November 23rd, 2018, 12:45 pm

Dear friends coming to dinner

Here’s Looking at You, Kids
Scents of Free-France Casablanca

Couscous salad with beets
NV Henri Goutorbe Champagne Grand Cru Brut Rosé

Chicken Thighs with Apricots, Ginger and Saffron
2011 Domaine Billaud-Simon Chablis 1er Cru Montée de Tonnerre

Braised Lamb Shanks With Shallots and Olives
Buried in Vermicelli
2007 Domaine de la Janasse Châteauneuf-du-Pape Vieilles Vignes
2011 No Girls Grenache

Date Pastries in Honey Syrup

Robert M yers · #1159 Post by **Robert M yers** » December 8th, 2018, 6:20 pm

White truffle over simple Parmesan pasta. Served with SQN lightmotif.

#1160 Post by **K_F_o_l_e_y** » December 8th, 2018, 6:27 pm

Robert M yers wrote: ↑
December 8th, 2018, 6:20 pm
White truffle over simple Parmesan pasta. Served with SQN lightmotif.

I like your style.

Robert M yers · #1161 Post by **Robert M yers** » December 8th, 2018, 7:18 pm

Thanks Kevin,

Still enamored with your quail egg, in fact I showed my wife a picture of it right before I posted this and she is on board. So maybe we will give it a run one weekend. Beets look amazing too. Pretty sure you’ll be able to have Wylie D over pretty soon if you keep it up.

#1162 Post by **K_F_o_l_e_y** » December 8th, 2018, 9:03 pm

IF YOU'VE GOT TWO: Flaunt them

This was either egg bites or pot de creme, I made both.

#1163 Post by **K_F_o_l_e_y** » December 10th, 2018, 6:28 am

My first SOUS VIDE EGG BITES a la Starbucks, with 50:50 heavy cream to Wegmans 4% cottage cheese, although I think I might substitute whole milk for some of the cream to reduce the calories.

Mixed with a stick blender but there was still a little graininess, so next time I might use the Vitamix. I used 8 oz jars. Served with a cherry tomato/pine nut/basil/EVOO salad.

As usual, I put the jars in the bath at 110°F to avoid breakage due to temperature shock, and then ramped up to 185°F, but reduced time at final temp to 20 minutes to account for ramp time.

Also, did a Pectinex-treated pectin-free orange juice filtered with a Chemex that was then carbonated in an iSi Whip.

#1164 Post by **K_F_o_l_e_y** » December 11th, 2018, 6:55 am

So ChefSteps, the makers of the Joule immersion circulator, have a new business, selling 16 different room temperature, shelf-stable sauces for sous vide cooking. Actually 17 sauces were available when I ordered last week (free 5 day delivery by FedEx), since they had a temporarily available "Thanks Give Me More Sauce" Thanksgiving turkey sauce as well.

I bought all 17 and tried out the first one last night, "New School Teriyaki", along with the recommended recipe for "Teriyaki Pork Chops Over Rice with Broccoli & Green Onions", and it turned out great!

When you open up the folded paper package you find a sealed, strong ziplock bag containing the sauce. On the first screen in the Joule app there is now a button that prompts you to scan the sauce label and you are instantly taken to the recommended recipe for that sauce. In typical CS app style, you choose your protein (for this recipe pork, chicken or salmon was recommended, but you can select anything), designate its thickness and the visual doneness level you want, and start the cook and timer. It also takes you visually through the various steps in the recipe.

I did two 1 inch-thick boneless pork chops, seared cold for 60 seconds a side, and then sous vide directly in the sauce at 136°F for 1 hour.

When served with steamed broccoli over sushi rice (I used my rice maker rather than the recommended rice recipe), the sauce had a lovely bright citrusy flavor, some texture from the herbs, not too thick, not too sweet, and it definitely didn't taste anything like something from a bottle I bought at the grocery store. If I served it to you blind, you'd think I made it from scratch.

While I would say it was on the more basic side relative to many of the CS recipes I've prepared, it was a tasty, easy peasy 1 hour dinner for two for $6.95 (sauce) + $3 (protein & veggie).

Looking forward to trying the other sauces.

See the sauces: https://shop.chefsteps.com/collections/joule-ready

Brian Lynch · #1165 Post by **Brian Lynch** » December 12th, 2018, 6:53 am

K_F_o_l_e_y wrote: ↑
December 10th, 2018, 6:28 am
My first SOUS VIDE EGG BITES a la Starbucks, with 50:50 heavy cream to Wegmans 4% cottage cheese, although I think I might substitute whole milk for some of the cream to reduce the calories.

Mixed with a stick blender but there was still a little graininess, so next time I might use the Vitamix. I used 8 oz jars. Served with a cherry tomato/pine nut/basil/EVOO salad.

As usual, I put the jars in the bath at 110°F to avoid breakage due to temperature shock, and then ramped up to 185°F, but reduced time at final temp to 20 minutes to account for ramp time.

Also, did a Pectinex-treated pectin-free orange juice filtered with a Chemex that was then carbonated in an iSi Whip.

Kevin, you are killing it with these productions, although I did get a chuckle from the language I bolded above. Hope all is well.

#1166 Post by **K_F_o_l_e_y** » December 12th, 2018, 10:32 am

Brian Lynch wrote: ↑
December 12th, 2018, 6:53 am

K_F_o_l_e_y wrote: ↑
December 10th, 2018, 6:28 am
My first SOUS VIDE EGG BITES a la Starbucks, with 50:50 heavy cream to Wegmans 4% cottage cheese, although I think I might substitute whole milk for some of the cream to reduce the calories.
Kevin, you are killing it with these productions, although I did get a chuckle from the language I bolded above. Hope all is well.

HEDONISM: Try it, you'll like it!

Jason Hagen · #1167 Post by **Jason Hagen** » December 12th, 2018, 8:57 pm

Filets with s&p and finished with some butter, thyme and rosemary.

Jason

#1168 Post by **Brian Tuite** » December 13th, 2018, 5:30 am

Jason Hagen wrote: ↑
December 12th, 2018, 8:57 pm
Filets with s&p and finished with some butter, thyme and rosemary.

Jason

#1169 Post by **K_F_o_l_e_y** » December 23rd, 2018, 5:16 am

FUN WITH SATSUMAS: Treated with Pectinex Ultra SP-L (pectinase) to remove the pith, which taste WAY better than canned Mandarin orange segments

I think I'll put them in a mimosa made with pectin-free clarified orange juice (prepared with the same enzyme, but then Chemex filtered)...

#1170 Post by **scamhi** » December 23rd, 2018, 6:03 am

Kevin is the pectinase totally flavorless? this looks pretty cool

#1171 Post by **K_F_o_l_e_y** » December 25th, 2018, 3:21 am

scamhi wrote: ↑
December 23rd, 2018, 6:03 am
Kevin is the pectinase totally flavorless? this looks pretty cool

As far as I know, it doesn't affect the flavor. It is just an enzyme protein.

Here's a video on how to do it:

#1172 Post by **K_F_o_l_e_y** » December 25th, 2018, 3:22 am

XMAS EVE DINNER: Sous vide wild sockeye salmon (122°Fx30m), pea-herb mash, N.V. Elaborado Por Masia Puigmolto Cava Conquilla Brut Rosé

#1173 Post by **scamhi** » December 25th, 2018, 7:01 am

K_F_o_l_e_y wrote: ↑
December 25th, 2018, 3:21 am

scamhi wrote: ↑
December 23rd, 2018, 6:03 am
Kevin is the pectinase totally flavorless? this looks pretty cool
As far as I know, it doesn't affect the flavor. It is just an enzyme protein.

Here's a video on how to do it:

Fantastic, thanks for the video

#1174 Post by **Brian Tuite** » December 25th, 2018, 7:09 am

Prime Rib Fail. Pulled it from the oven when the temp hit 120° and left it sit on the counter covered for and hour. Over that time the internal temp jumped to 146° and I ended up with medium well meat.

Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.

WTF?

#1175 Post by **ClarkstonMark** » December 25th, 2018, 10:46 am

Brian Tuite wrote: ↑
December 25th, 2018, 7:09 am
Prime Rib Fail. Pulled it from the oven when the temp hit 120° and left it sit on the counter covered for and hour. Over that time the internal temp jumped to 146° and I ended up with medium well meat.

Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.

WTF?

I'd get a new thermometer.
Sorry that stinks!

#1176 Post by **Andrew Kotowski** » December 25th, 2018, 11:29 am

“I cooked it to Medium Well some because I wanted the fat to melt.”

Congratulations! Your prime rib may have been overlooked, but that’s a temporary setback; you’ve now got a career hawking Kamado Joe accessories on YouTube!!!

In all seriousness, sorry for your loss

I’m going to put a four rib roast on the grill in a bit. Here’s hoping for a little better luck with my thermometer :/

#1177 Post by **Brian Tuite** » December 25th, 2018, 1:48 pm

ClarkstonMark wrote: ↑
December 25th, 2018, 10:46 am

Brian Tuite wrote: ↑
December 25th, 2018, 7:09 am
Prime Rib Fail. Pulled it from the oven when the temp hit 120° and left it sit on the counter covered for and hour. Over that time the internal temp jumped to 146° and I ended up with medium well meat.

Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.

WTF?
I'd get a new thermometer.
Sorry that stinks!

I’m using my instant read today for the Flannery tenderloin. Cannot screw this one up.

#1178 Post by **cjsavino** » December 25th, 2018, 1:59 pm

Brian Tuite wrote: ↑
December 25th, 2018, 7:09 am
Prime Rib Fail. Pulled it from the oven when the temp hit 120° and left it sit on the counter covered for and hour. Over that time the internal temp jumped to 146° and I ended up with medium well meat.

Last year I pulled it @ 130° and sliced it within 10 minutes and it was rare.

WTF?

Reverse sear would help

#1179 Post by **Merrill Lindquist** » December 25th, 2018, 2:10 pm

I used an instant read thermometer recently for a rather rotund fancy meatloaf with Cabernet glaze. Time suggested in the recipe did not match the instant read. I ended up overcooking it, although my Mexican dinner companion was liking it a lot [the bottom had become quite crusted - don't know if he does not cook much, or only Mexican food (my guess) and he is a very willing recipient of whatever I serve or pour].

The point? Trust your gut. Most of us on this thread are accomplished cooks, and the thermometer was broken. Again, trust your instincts.

#1180 Post by **Brian Tuite** » December 25th, 2018, 8:23 pm

Flannery Tenderloin..... Nailed it!

#1181 Post by **Craig G** » December 29th, 2018, 9:57 pm

I received an Ooni Pro for Christmas and I’ve been having fun with it. The first day I made pizza including a delicious white clam pie. Then pita bread with grilled shrimp and onions. Today I made tandoori salmon and naan. I need to stop and take some pictures but I’ve been too busy eating.

So far all has been gas-fired. Too easy.

Kenny H · #1182 Post by **Kenny H** » December 30th, 2018, 10:46 am

Craig G wrote: ↑
December 29th, 2018, 9:57 pm
I received an Ooni Pro for Christmas and I’ve been having fun with it. The first day I made pizza including a delicious white clam pie. Then pita bread with grilled shrimp and onions. Today I made tandoori salmon and naan. I need to stop and take some pictures but I’ve been too busy eating.

So far all has been gas-fired. Too easy.

Love my pro, lots o’ fun. Good idea w the tandoori and naan!

Kenny H · #1183 Post by **Kenny H** » December 30th, 2018, 10:46 am

Brian Tuite wrote: ↑
December 25th, 2018, 8:23 pm
Flannery Tenderloin..... Nailed it!

A533BEC7-CFE3-4682-83B8-1BF7678F09F6.jpeg

Absolutely!

#1184 Post by **K_F_o_l_e_y** » January 1st, 2019, 12:08 pm

Sous vide roasted carrot Pot de Crème, with hickory-smoked bacon, Bartlett pear, thyme, breadcrumbs, served as a savory side with sous vide ribeye and roasted dukkah-spiced asparagus

• 8 oz jars sous vide at 176°F x 60 min & re-thermed to 145°F to serve; recipe from ChefSteps

#1185 Post by **Joe Chanley** » January 2nd, 2019, 6:39 am

regarding the roast temps and timing, i like using my Chef Alarm.....it's not as accurate as an instant read, but i set my alarm for 110 degrees and it allows me to start watching more vigilantly

#1186 Post by **K_F_o_l_e_y** » January 2nd, 2019, 6:56 am

Joe Chanley wrote: ↑
January 2nd, 2019, 6:39 am
regarding the roast temps and timing, i like using my Chef Alarm.....it's not as accurate as an instant read, but i set my alarm for 110 degrees and it allows me to start watching more vigilantly

My ChefAlarm reads about 0.4 degrees higher than my Thermapen.

#1187 Post by **K_F_o_l_e_y** » January 2nd, 2019, 7:59 am

ORANGE: Ricotta cheesecake, with sous vide strawberry jam (not sure if that was the best pairing, but had a jar left over from a regular cheesecake)

Recipes from Boston Globe and ChefSteps:
https://www.bostonglobe.com/lifestyle/f ... story.html

https://www.chefsteps.com/activities/rh ... Cfl-sZFHQo

#1188 Post by **Mattstolz** » January 6th, 2019, 2:17 pm

I think I'm gonna try this recipe from Healthy-ish tonight. I just started following them on Instagram (they're an offshoot of Bon Appetite) and I've taken inspiration from a few of their posts so far. I appreciate the healthy aspect and the veggie-heavy aspect (although I will admit most of my tweaks have been to add extra protein sources)

https://www.bonappetit.com/recipe/warm- ... ony-yogurt

#1189 Post by **Merrill Lindquist** » January 6th, 2019, 10:17 pm

Dan Dan Noodles. Peanut butter, peanut oil, fresh ginger, garlic, jalapeno, hot sauce, water, rice vinegar, soy sauce, sesame oil. Over linguine and finished with chopped cilantro. Quick, easy, and great for when you have mostly nothing in the pantry!

#1190 Post by **K_F_o_l_e_y** » January 14th, 2019, 7:56 am

ROCKET SOUP (Shorbat Jarjir): a vegetarian dish made with arugula, spinach, cilantro, potato, onion, garlic, turmeric, nutmeg, allspice and Greek yogurt (recipe from Food & Wine).

Brandon R · #1191 Post by **Brandon R** » January 14th, 2019, 9:26 am

Looks beautiful, Kevin. Did you like it? Did you pair it with wine?

#1192 Post by **K_F_o_l_e_y** » January 14th, 2019, 2:15 pm

Brandon R wrote: ↑
January 14th, 2019, 9:26 am
Looks beautiful, Kevin. Did you like it? Did you pair it with wine?

It was quite tasty, although I made it because a couple of vegetarians were in attendance (next course was short rib lol). The fantastic Greek yogurt I got at Formaggio Kitchen in Cambridge really made the dish (need to find out who makes that for them). Next time I would reduce the spinach, since it was a bit dark in color compared to the pretty green picture in Food & Wine.

Paired with a 2016 Joh. Jos. Prüm Wehlener Sonnenuhr Riesling Kabinett.

#1193 Post by **K_F_o_l_e_y** » January 17th, 2019, 12:03 pm

WARM CARROT SALAD: Sous vide carrots (194°F x 15 min), served with Indian chaat masala spice blend, cilantro, mint, toasted almonds, lime juice and Greek yogurt

#1194 Post by **C. Mc Cart** » January 17th, 2019, 12:31 pm

Just discovered this thread. Some of you cook very well. Kevin, you're killin'it. I already knew Kenny did from his insta feed
I'm coming off 2 weeks of Keto (my wife will continue), so want to get cooking creatively again. This thread is great inspiration.

I almost always forget to take photos whenever I make something nice or new.

#1195 Post by **alan weinberg** » January 18th, 2019, 9:55 pm

braised a black Silkie chicken in coconut milk, curry, ginger, thyme, paprika. Nice sauce but the bird wasn’t special—strange eating meat so dark that didn’t taste gamey.

Kenny H · #1196 Post by **Kenny H** » January 28th, 2019, 1:11 pm

How about some heirloom pork and some scallops.

#1197 Post by **Christine Huang** » January 29th, 2019, 6:17 am

Baby Porchetta

Kenny H · #1198 Post by **Kenny H** » January 29th, 2019, 8:07 am

Very nice! Local butcher has whole belly now. Time to do this.

#1199 Post by **Christine Huang** » January 29th, 2019, 8:37 am

Kenny H wrote: ↑
January 29th, 2019, 8:07 am
Very nice! Local butcher has whole belly now. Time to do this.

Totally worth it. This belly was from a young pig, so not that big/thick.

I had the best Porchetta Sandwich of my life at Roberta’s in Brooklyn, so I bought their cookbook just to get this recipe. They recommended using a pork collar to stuff it instead of the usual loin as it’s more juicy. It’s also stuffed with lots of roasted garlic, ground toasted fennel seeds, fennel pollen, lemon zest, S&P.

So good!

#1200 Post by **Christine Huang** » January 29th, 2019, 8:39 am

Christine Huang wrote: ↑
January 29th, 2019, 8:37 am

Kenny H wrote: ↑
January 29th, 2019, 8:07 am
Very nice! Local butcher has whole belly now. Time to do this.
Totally worth it. This belly was from a young pig, so not that big/thick.

I had the best Porchetta Sandwich of my life at Roberta’s in Brooklyn, so I bought their cookbook just to get this recipe. They recommended using a pork collar to stuff it instead of the usual loin as it’s more juicy. It’s also stuffed with lots of roasted garlic, ground toasted fennel seeds, fennel pollen, lemon zest, S&P.

Of my own accord, I rubbed the skin with just a little bit of baking soda to denature it so it would become puffy and crispy. It worked very well.

So good!