New Food Thread, No Title sorry old mike
- Thread starter mikeinct
- Start date
Fast14riot
Gold $$ Contributor
The missus and I double teamed dinner tonight. Salmon, spinach, wild rice and I made some fresh compound butter with rosemary and garlic for the fish and bread. Disposable plates because its still too hot to stand over the sink washing dishes. Was difficult making the butter when the kitchen is over 80°, but got it done. Its in the chiller now to try and firm it up.
Man that looks good!
Something different. My version of stuffed "Shotgun Shells" I ended up putting these in a nice fresh tomato sauce & baking with 3 cheeses topping. I used "Rigatoni pasta" instead of full size "Manicotti" The filling was ground beef, hot Italian sausage, 3 cheese blend. After stuffing, instead of wrapping in bacon & smoking till done. These puppies got the "Milanaise" frying treatment. I should have used more spices in & outside. RATS, not enough salt. or heat. Kinda bland for my likes. Great mouth feel. Loved the crunchyness. Lots of fussy kitchen work. I'm not sure if they are worth the effort expended. mikeinct
Fast14riot
Gold $$ Contributor
One thing I want to note, in this thread Mike and myself have both touched on something that I really think more people should try. Making your own base ingredients from scratch. Mike loves to make bread, this may be a bit much for some, but if the time and effort involved intimidate you, just remember that more yeast means less time. Feel free to add 50% more yeast and complete a bread in just an hour or two, instead of 4-6 hours.
I enjoy making sugo (whole tomatoes cooked in oil then crushed) and passata (concentrated, sieved tomato puree) which is minimal active cooking and even with store bought pasta really elevates a dish.
The compound butter I made from scratch, if you have never made butter before, you really don't know what you're missing. 1 ingredient, heavy cream (heavy whipping cream is fine, too). I like to make my own fresh garlic paste on the cutting board, but thats a bit of learned technique where store bought garlic paste works perfectly fine as a substitute. Put some garlic paste and a pinch of salt in a small dish, cover with lemon juice. Pour heavy cream in a bowl, use a hand held mixer or stand mixer and beat with whisk on medium high speed. You'll get whipped cream first. At this point turn speed up a bit, it'll start to break down and get wet again, turn down mixer to medium high again. Continue beating it until it becomes definite solids and liquids. The solids are butter, liquid is buttermilk. I find about 50/50 yield, i.e. 2C cream yields about 1C butter, 1C buttermilk. Strain butter from buttermilk and rinse thoroughly under cold water. Squeeze and wring out as much liquid as possible (this improves shelf life). Now fold in garlic paste, add salt, black pepper, finely chopped fresh rosemary. Can add a bit of heat from cayenne pepper if you like, but go easy.
I like this butter for nearly everything, bread, fish, rice, veggies, steak, squash, etc. Basically, anything you would butter for a dinner. Not ideal for toast with coffee, lol!
But, I think if everyone picked one base ingredient and tried making it from scratch, you would be amazed. Pasta (flour, eggs, salt), bread (flour, eggs, salt, yeast), sauces, condiments (mustard is very easy to make), spreads, just pick one and try it, you might be amazed!
Homemade pasta in pesto sauce, lamb and micro greens.
I enjoy making sugo (whole tomatoes cooked in oil then crushed) and passata (concentrated, sieved tomato puree) which is minimal active cooking and even with store bought pasta really elevates a dish.
The compound butter I made from scratch, if you have never made butter before, you really don't know what you're missing. 1 ingredient, heavy cream (heavy whipping cream is fine, too). I like to make my own fresh garlic paste on the cutting board, but thats a bit of learned technique where store bought garlic paste works perfectly fine as a substitute. Put some garlic paste and a pinch of salt in a small dish, cover with lemon juice. Pour heavy cream in a bowl, use a hand held mixer or stand mixer and beat with whisk on medium high speed. You'll get whipped cream first. At this point turn speed up a bit, it'll start to break down and get wet again, turn down mixer to medium high again. Continue beating it until it becomes definite solids and liquids. The solids are butter, liquid is buttermilk. I find about 50/50 yield, i.e. 2C cream yields about 1C butter, 1C buttermilk. Strain butter from buttermilk and rinse thoroughly under cold water. Squeeze and wring out as much liquid as possible (this improves shelf life). Now fold in garlic paste, add salt, black pepper, finely chopped fresh rosemary. Can add a bit of heat from cayenne pepper if you like, but go easy.
I like this butter for nearly everything, bread, fish, rice, veggies, steak, squash, etc. Basically, anything you would butter for a dinner. Not ideal for toast with coffee, lol!
But, I think if everyone picked one base ingredient and tried making it from scratch, you would be amazed. Pasta (flour, eggs, salt), bread (flour, eggs, salt, yeast), sauces, condiments (mustard is very easy to make), spreads, just pick one and try it, you might be amazed!
Homemade pasta in pesto sauce, lamb and micro greens.
Attachments
You may have just outdone yourself. Great looking photo of art like food buddy. I have to share this with MrsMikeinCt. She does some one mean lamb chops. mikeinct
I've been waiting for my local Grocer & meat market to put Rib Eye Roasts on sale. $9.99 for boneless roasts this week. Fine by me. I carved it up into 7 beautiful, trimmed eye steaks. I saved the cape & the less than one pound of fat to blend into my venison burgers. One Cape was huge, so I grilled it. Oh Baby. that is eating.
Attachments
'cheap' chuck eye is one of the best beef secrets!
With good beef getting off the price charts and also hard to find, I have startedcherry picking out well marbled London broils.
Cut into 1in.cubes and salt up for 1/2 hour. Then marinate with lots of chopped garlic, thyme and olive oil for an hour or so. Then skewer and cook slowly on wood coals. Not bad at all!
Cut into 1in.cubes and salt up for 1/2 hour. Then marinate with lots of chopped garlic, thyme and olive oil for an hour or so. Then skewer and cook slowly on wood coals. Not bad at all!
Anadama Bread
"It took me 2 years of trial and error to get the perfect Anadama recipe and this is it. The culmination of many variations, it makes the best toast, which we serve with our own strawberry jam. Originally the bread was perfected in Maine and eaten by fishermen. The wives would make cornmeal mush for their tired and cold husbands coming off the fishing boats. One day a fisherman tired of just cornmeal mush said to his wife, 'Anna, damn it, I'm tired of mush - make bread,' and she did and he called it Anadama bread. How true, I don't know, but it makes all us Mainers laugh!"--Granes Fairhaven Inn, Bath, Maine
Yield: Makes 2 loaves
- 1 cup molasses
- 1/4 pound margarine (or butter)
- 3-1/2 cups water
- 1 cup cornmeal Consider adding about a heaping ½ cup sugar
- 3-1/2 cups flour
- 1 Tablespoon salt - yes just about one Tablespoon!
- 2 packages dry yeast
- 3-1/2 cups flour
Bring just to boiling point molasses, margarine (butter), and water.
Lower heat to a simmer and add cornmeal, whisking as you add it slowly. Simmer 15 minutes, stirring occasionally.
Let it cool.
In large bowl mix all dry ingredients except last 3-1/2 cups flour. Add cooled wet ingredients to dry and beat for 2 minutes.
Add last 3-1/2 cups flour and blend with hands. Turn out on floured board and knead for 5 minutes, adding more flour if needed for right bread consistency.
Let rise in greased bowl until double; punch down and let rest 5 minutes.
Make into 2 loaves and put in two 9x5-inch greased bread pans.
Let rise until double again. Bake at 400 degrees F for 45-50 minutes. 375 in my convection oven!
Cool on rack.
Thought you might enjoy this recipe and the bread. You can see the author listed, I have made some tweaks to my liking. I hope you enjoy it.
Peter.
Yup!! Can only eat so much tuna loin, mainly because can only eat it one way. Good canned tuna can be done in various ways. I can my tuna 'sashimi grade'. Comes out great! It is best when has sat for a year.
Sniperhandle
Silver $$ Contributor
Please post the recipe for this salmon, I love grilled Salmon, That has got be some of the best looking Salmon I have ever seen!
Upgrades & Donations
This Forum's expenses are primarily paid by member contributions. You can upgrade your Forum membership in seconds. Gold and Silver members get unlimited FREE classifieds for one year. Gold members can upload custom avatars.
Click Upgrade Membership Button ABOVE to get Gold or Silver Status.
You can also donate any amount, large or small, with the button below. Include your Forum Name in the PayPal Notes field.
To DONATE by CHECK, or make a recurring donation, CLICK HERE to learn how.
Click Upgrade Membership Button ABOVE to get Gold or Silver Status.
You can also donate any amount, large or small, with the button below. Include your Forum Name in the PayPal Notes field.
To DONATE by CHECK, or make a recurring donation, CLICK HERE to learn how.