The only thing I would do differently, is sear the meatballs in a pan before cooking them off in the oven. But other than that :thumbsup: good recipe!
Creme Brulee:
Keep in mind, I make big batches. So this is good for 30 6 ounce brulees.
Take and separate 15 egg yolks from the whites and put into a mixing bowl. Do with the whites what you wish.
Mix 1 cup sugar with the yolks and a dash of cinnamon and a pinch of table salt. It should look kind of pasty. In a sauce pot put about a quart of heavy cream and 3 whole fresh vanilla beans. Bring this up to a simmer and let simmer for about 2 minutes. Remove from heat and remove beans from heavy cream. Gently slice open the beans as to not cut completely in half. Take your knife and scrape out the inside of the beans and take what you scrape out back into the heavy cream. Use a WOODEN SPOON, this is important, to mix. Then take your egg mix and slowly pour into the heavy cream slowly stirring with the wooden spoon. If you use a wire whip it will make bubbles, and you don't want that.
Take a ladle and ladle this into your souffle cups. Place souffle cups and place them into a water bath. The water should not go any higher than about 1/2 way up the souffle cups. Preheat oven to 325. Bake covered for 40 minutes, then uncover and bake another 10. Make sure you're checking them by gently pushing on the tops. They should start to firm up.
After they are done and cooled you can top them. Sprinkle sugar over the top and use a bakers torch to caramelize the sugar. It will turn dark brown. Top with whatever else you wish.
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If the custard you're using works, then why change that. You can always soak a little of the whiskey or amaretto into the bread you're using.
As for sauces for garnish? The only thing I've really done for that and for my creme brulee, is take some raspberries, blackberries and chopped strawberries and mix them with a little sugar and Grand Marnier. But not for too long for the sugar and alcohol to break down the berries. Then top the pudding with that.
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After some thought and review, one of the best ways to do Cajun catfish is to simply pan sear it in a skillet with Cajun seasoning and serve with dirty rice. Now for some other ideas:
Remember that catfish is medium in weight(density), and the best techniques to cook it are:broil, deep fry, grill, poach, saute, steam and stir fry.
Good flavor pairings:
avocados, bacon, basil, cabbage, capers, cayenne, chili peppers, chipotle, cilantro, cucumbers, garlic, ham, lemon juice, pine nuts, kosher salt(a must), soy sauce, tomatillos, tomatoes, and a nice dry white wine.
As for serving with pasta:
Pan sear your fish in olive oil. make sure to squeeze fresh lemon juice on it even after turning. About half way through after turning it, add capers. Take a can of peeled pear tomatoes and put them in a pot and simmer. Boil your pasta and drain when finished. Add butter to the pasta along with the tomatoes and the capers you put in with the fish. dish out pasta on plate and lay the catfish over the pasta whole. You can even add some artichoke hearts in the pasta as well.
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What about a Catfish Pasta with some sort of sauce? I can't seem to find a recipe for that. I am planning for a meal on June 25th and would also need a good suggestion for a side salad.
Let me look into that for you and I'll post something before the end of the day. Hope you don't mind it being Cajun style.
@carambolage de charogne, I've never done Yorkshire pudding. Looks like you gave me something new to try out. :thumbsup:
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Not bad. I never thought about using strawberry wine. But, doesn't the brown sugar add too much sweetness to it?
I use a little bit of balsamic vinegar and red wine for my sauce. My mother-in-law is 1st generation Italian born in the US. She has a herb garden with oregano, thyme, rosemary, sage. I always use fresh, the taste is "crisper". Sharper even. Fresh garlic is key too. Make your sauce a day in advance. Cool it, and warm it up the next day slowly, making sure it doesn't burn to the pot. Letting the flavors soak more into the sauce will enhance the flavor so much more. Hope that helps.
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Nektu, can you give me some recommendations on improving my bread pudding. Particularly I'm looking to make a really good sauce for it. Something either irish creme or amaretto flavored. Any help would be appreciated.
The key is the bread you use. I always use day old Danish. It sounds gross, but it works. Chop your bread as usual, for the sauce take heavy cream and put it in a pot and bring to a simmer, be careful not to boil it. Take a bunch of chocolate shavings and stir them in to melt them. Pour your amaretto or whiskey into that mix. Make sure you're tasteing it for the right consistency. Pour that into the bread and mix together saving some. Fill your pots with the mixture and pour a bit more of the sauce into the pots, otherwise the pudding will dry out. Bake in a water bath at 350 for 20 minutes. Check it frequently to ensure the pudding isn't drying out. Remember the sauce should have a slight flavor that you're going for or it will be to overpowering.
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Alright, here it is, the best demi glace ever! You will need the following: 1 heavy bottom stock pot that holds about 4 gallons, a fine mesh strainer and some cheese cloth.
Get yourself about 3 pounds of fresh veal bones. Go to a butcher and tell them it's for making demi. You'll end up getting scrap bones, but that's what you want. Take the veal bones and wash them in a clean sink. Dry them with your not so favorite towel and place them on a sheet pan or two if you need it. Put them in a preheated oven at 350 degrees for 45 minutes.
While this is going you will need 3 carrots peeled and cut into quarters. 1 large white onion cut into large chunks and 3 celery stalks large cut also. In the stock pot drizzle a little olive oil in the bottom and saute the veg. About 20 minutes into the cooking of the bones, pull them out and smear tomato paste on them, return to oven for rest of the 25 minutes. Make sure you don't burn your veg.
Get together your boutique garni. It will consist of; Whole peeled garlic, 1/4 cup mixed pepper corns, a nice amount of fresh thyme still on stem, a few (6) dried bay leaves, and about 1 cup fresh parsley still on stem.
Okay, now that the bones are done roasting take them out of the oven and scrap them directly into the stock pot. Use red wine to deglace the pan. A bit, not much, for the demi is alright. Put your boutique garni in. Fill stock pot with enough water to cover the bones. Bring up to a boil then turn down to a simmer. Now reduce to about half. About 6-8 hours.
Now, take the bones out of the pot and put onto the sheet pan and strain the rest through the cheese cloth that you took and lined the strainer with.(use a rubber band to keep it on if need be). put bones back into stock pot and fill with water again like before. Reduce by half again. This is called the remoulage. Strain like you did before and add the two reductions together. put into a large container and let cool. As it cools the fat will come to the top. Skim this dross off with a ladle. Freeze the demi.
When you need it, take a small sauce pan and put 4 Tbl diced shallots in and add 4 cups red wine. Reduce by half then add about 6 cups of the demi. You will get a nice dark color. Simmer for 5 minutes then thicken with a flour and oil roux(I mentioned this a few posts back). Not too thick now. Add some kosher salt and ground pepper for taste, just a pinch. Add some fresh sage chopped up or other things like mushrooms for a forestiere sauce. The list is endless.
Sorry so long. When I do this at work I use 65 pounds of veal bones and a big tilt kettle. It takes me almost 16 hours to finish letting it simmer all night.
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Alright, by now some of you know that I'm a chef. I love to cook. I love to learn new recipes as well. I'm going to post some of my favorite recipes here.
I would love to see some from other parts of the country, and from other parts of the world. It can be an old family one or something that is your favorite or whatever.
Some say that food is sex. To a foodie, that may be true. But to me, food is life. Food is more than substanence. So, post up your recipes and let's share the experience.
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Creme Brulee:
Keep in mind, I make big batches. So this is good for 30 6 ounce brulees.
Take and separate 15 egg yolks from the whites and put into a mixing bowl. Do with the whites what you wish.
Mix 1 cup sugar with the yolks and a dash of cinnamon and a pinch of table salt. It should look kind of pasty. In a sauce pot put about a quart of heavy cream and 3 whole fresh vanilla beans. Bring this up to a simmer and let simmer for about 2 minutes. Remove from heat and remove beans from heavy cream. Gently slice open the beans as to not cut completely in half. Take your knife and scrape out the inside of the beans and take what you scrape out back into the heavy cream. Use a WOODEN SPOON, this is important, to mix. Then take your egg mix and slowly pour into the heavy cream slowly stirring with the wooden spoon. If you use a wire whip it will make bubbles, and you don't want that.
Take a ladle and ladle this into your souffle cups. Place souffle cups and place them into a water bath. The water should not go any higher than about 1/2 way up the souffle cups. Preheat oven to 325. Bake covered for 40 minutes, then uncover and bake another 10. Make sure you're checking them by gently pushing on the tops. They should start to firm up.
After they are done and cooled you can top them. Sprinkle sugar over the top and use a bakers torch to caramelize the sugar. It will turn dark brown. Top with whatever else you wish.
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As for sauces for garnish? The only thing I've really done for that and for my creme brulee, is take some raspberries, blackberries and chopped strawberries and mix them with a little sugar and Grand Marnier. But not for too long for the sugar and alcohol to break down the berries. Then top the pudding with that.
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Remember that catfish is medium in weight(density), and the best techniques to cook it are:broil, deep fry, grill, poach, saute, steam and stir fry.
Good flavor pairings:
avocados, bacon, basil, cabbage, capers, cayenne, chili peppers, chipotle, cilantro, cucumbers, garlic, ham, lemon juice, pine nuts, kosher salt(a must), soy sauce, tomatillos, tomatoes, and a nice dry white wine.
As for serving with pasta:
Pan sear your fish in olive oil. make sure to squeeze fresh lemon juice on it even after turning. About half way through after turning it, add capers. Take a can of peeled pear tomatoes and put them in a pot and simmer. Boil your pasta and drain when finished. Add butter to the pasta along with the tomatoes and the capers you put in with the fish. dish out pasta on plate and lay the catfish over the pasta whole. You can even add some artichoke hearts in the pasta as well.
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@carambolage de charogne, I've never done Yorkshire pudding. Looks like you gave me something new to try out. :thumbsup:
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I use a little bit of balsamic vinegar and red wine for my sauce. My mother-in-law is 1st generation Italian born in the US. She has a herb garden with oregano, thyme, rosemary, sage. I always use fresh, the taste is "crisper". Sharper even. Fresh garlic is key too. Make your sauce a day in advance. Cool it, and warm it up the next day slowly, making sure it doesn't burn to the pot. Letting the flavors soak more into the sauce will enhance the flavor so much more. Hope that helps.
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The key is the bread you use. I always use day old Danish. It sounds gross, but it works. Chop your bread as usual, for the sauce take heavy cream and put it in a pot and bring to a simmer, be careful not to boil it. Take a bunch of chocolate shavings and stir them in to melt them. Pour your amaretto or whiskey into that mix. Make sure you're tasteing it for the right consistency. Pour that into the bread and mix together saving some. Fill your pots with the mixture and pour a bit more of the sauce into the pots, otherwise the pudding will dry out. Bake in a water bath at 350 for 20 minutes. Check it frequently to ensure the pudding isn't drying out. Remember the sauce should have a slight flavor that you're going for or it will be to overpowering.
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Get yourself about 3 pounds of fresh veal bones. Go to a butcher and tell them it's for making demi. You'll end up getting scrap bones, but that's what you want. Take the veal bones and wash them in a clean sink. Dry them with your not so favorite towel and place them on a sheet pan or two if you need it. Put them in a preheated oven at 350 degrees for 45 minutes.
While this is going you will need 3 carrots peeled and cut into quarters. 1 large white onion cut into large chunks and 3 celery stalks large cut also. In the stock pot drizzle a little olive oil in the bottom and saute the veg. About 20 minutes into the cooking of the bones, pull them out and smear tomato paste on them, return to oven for rest of the 25 minutes. Make sure you don't burn your veg.
Get together your boutique garni. It will consist of; Whole peeled garlic, 1/4 cup mixed pepper corns, a nice amount of fresh thyme still on stem, a few (6) dried bay leaves, and about 1 cup fresh parsley still on stem.
Okay, now that the bones are done roasting take them out of the oven and scrap them directly into the stock pot. Use red wine to deglace the pan. A bit, not much, for the demi is alright. Put your boutique garni in. Fill stock pot with enough water to cover the bones. Bring up to a boil then turn down to a simmer. Now reduce to about half. About 6-8 hours.
Now, take the bones out of the pot and put onto the sheet pan and strain the rest through the cheese cloth that you took and lined the strainer with.(use a rubber band to keep it on if need be). put bones back into stock pot and fill with water again like before. Reduce by half again. This is called the remoulage. Strain like you did before and add the two reductions together. put into a large container and let cool. As it cools the fat will come to the top. Skim this dross off with a ladle. Freeze the demi.
When you need it, take a small sauce pan and put 4 Tbl diced shallots in and add 4 cups red wine. Reduce by half then add about 6 cups of the demi. You will get a nice dark color. Simmer for 5 minutes then thicken with a flour and oil roux(I mentioned this a few posts back). Not too thick now. Add some kosher salt and ground pepper for taste, just a pinch. Add some fresh sage chopped up or other things like mushrooms for a forestiere sauce. The list is endless.
Sorry so long. When I do this at work I use 65 pounds of veal bones and a big tilt kettle. It takes me almost 16 hours to finish letting it simmer all night.
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I would love to see some from other parts of the country, and from other parts of the world. It can be an old family one or something that is your favorite or whatever.
Some say that food is sex. To a foodie, that may be true. But to me, food is life. Food is more than substanence. So, post up your recipes and let's share the experience.
Recruiting for East Realm
Also recruiting for Sc2 on both EU and NA servers
Bod home Page