YB,

Deadline of June 2nd?

Sounds good to me. Post as we go?

Yeh that's fine

can i get in on that? i've literally never made home made pasta, or ravioli of any kind, but it sounds like fun to experiment and "I have no idea what I'm doing. lol but have the basic understanding and google, so." fits fine for me too.

Absolutely. I presume you don't have a pasta machine so this is a great excuse to buy one.

great Roy. the more the merrier. I bought one at Christmas, used it once in a practice run for holiday dinner w/help from someone -then forgot the little i learned.

my diet could use the infuse of new.

Hey cooks,

I hosted a scotch tasting last night and cooked dinner. Braised Brisket w/ Bourbon-Peach Glaze with Crash Hot Potatoes.


~5lb brisket. I followed the recipe except I made about double the amount of spice rub and added cayenne.


Searing.


After searing ~5 mins.


After roasting ~4 hrs.


After glazing. I took a shortcut here and instead of reducing liquid and pureeing with jam, I just mixed up some liquid, peach jam, and bourbon and glazed with that, worked out great.


Potatoes.


Dinner! It was delicious and very easy. I highly recommend.


Drinks.

gorgeous

lol i have absolut wisers the sailor and golden wedding in my cooler with no meat whatsoever - that's the same, right?

End of ramp season so stocking up. Bought 17 bunches so still have leftovers to play with.

Made ramp risotto and a salad with crispy baby romanesco cauliflower, carrots two ways, radish greens, a shaved radishes with a preserved lemon vinaigrette.

Followed this recipe for the risotto but made croutons and didn't use mascarpone. Also used 3 charred ramps per bowl: http://www.seriouseats.com/recipes/2...to-recipe.html. Salad was my own creation although mad I didn't plate better as was frantic in kitchen finishing up risotto.








Also made some ramp pesto with leftover leaves and have some leaves remaining and probably 70 bulbs for making compound butter and pickling.

diablo nice brisket...did it end up pretty tender? approximately what temp in the oven? 225-250 or a little higher?

usually I do brisket in my smoker but it's a lot of work obv

I too made risotto last night, for the first time for me. Tasted delicious as all hell but looking at the risotto portion of it yours looks more authentic (mine looks kinda pasta-y, like mac and cheese almost). Maybe that was the parmesan I added at the end.

Also epic fail on my part not having fresh herbs and having to use a dried variety.

It was a chicken & sun dried tomato risotto:

durango,

325 for a little over 4 hours. It was amazingly tender. Here's a pic that gives a little idea of how tender this turned out.

Roy,

Ideally you want a looser texture than you have with yours. I posted one ages ago that came out pretty perfectly:

http://forumserver.twoplustwo.com/sh...&postcount=775

Looks delicious regardless.

Finished up with ramps. Have frozen a batch of ramp pesto and a batch of ramp compound butter. Also have a jar stuffed with ramp bulbs I am pickling. Should be good for at least the summer since nearly out of ramp season.

Can somebody point this idiot to the egg thread, please? Thanks in advance.

Coach,

http://forumserver.twoplustwo.com/34...-eggs-1187483/

Thanks! That makes sense. Looking forward to trying it again.

Tried out something new tonight. When I first started out cooking I wanted to be one of those people who could just open up the fridge/pantry and find a bunch of cool things that work well together and turn it into a dish. Turned out to be a bit harder than that - following recipes and making good things is really easy when it comes down to it. Anyway, I did that tonight, and think it turned out awesome.

Fried a couple of lamb chops in some avocado oil and put them on a salad of roquette and spinach leaves with some mandarin and roasted almonds (in the same pan as the lamb as they rested) mixed in. Chopped a little red chilli to add in for good measure. The dressing was a little olive oil, mandarin juice, apple cider vinegar, honey, mint, red chilli and salt and pepper. As I was making it I thought "too many ingredients" but it turned out really good. Very fresh and had a good texture. Will make again.

Roy that looks great!
What is the deal w/avocado oil? Can you taste the difference in the final product?

Anyone have a good asparagus recipe? I have a block of fresh Parmesan I'd like to use with it, maybe some nuts, but can't really think of anything

roast in oven until tops are crispy make a dressing of lemon juice, shallot,dijon mustard, olive oil, parsley

This time of year I have a hard time doing anything to asparagus. It's so fresh and perfect all by itself(at least in Michigan anyway).

I roasted a chicken tonight, poured some of the fat/juice from the roasting pan into a different pan and fried/steamed the asparagus in that liquid. Was good.

On a side note I roasted the chicken in a large stainless frying pan, when I went to put the bird on a plate to rest I full on grabbed the 450 degree hand like an absolute moron.

I made this for dinner tonight.

It was ok with asparagus, but i happened to be making it with a Taco Salad too.

My god the best dressing i've ever had on a taco salad, and everyone else agreed.

Big !

Edit: Picture (of what's left)



It's a sauce so it's nothing special, but it was damn good with a taco salad dressing

I really want to try this asparagus with grapefruit "snow" recipe.

http://www.tastingtable.com/entry_de...pes/13565/.htm

Sounds good, i'll try that next time

Is it standard to peel asparagus?