MMMMM Gooey Ganache

On to the bread. It is the same as SC's bread with some purple onion added. I split the dough into 2 pans because I wanted the loaf to be short for cutting into finger for dipping in the evoo.

Damn, that cake is making me drool.

How did the bread turn out? Looks like the top didn't get as golden as mine, probably because it was so shallow in the pan. But the bottom looks nice and crunchy.

Nice Silver Bullet, imo.

Also, otnemem:

How was the texture on those eclairs? Did you try deep frying any instead of baking?

Looks awesome, chippa. I love heavy chocolate cake.

Not like anyone actually gives a ****, but turns out gougeres really aren't anything like what I made. I figured out what was wrong. Here's what they look like now:

The texture was perfect. I've never heard of a fried eclair. I thought the whole thing with the choux is that when you bake it, it puffs up and crisps. So yeah, it was pretty crispy, and made crispier by the act of scooping out pretty much anything soft.

EDIT: Actually the more I think about it, I think a fried eclair might be impossible, because they bake for like 40 minutes, and I think that's pretty crucial to the way the dough reacts.

I give a ****! Probably gonna try this recipe soon... what was wrong?

PS, if you're a fan of gruyere, try this recipe:

http://www.foodnetwork.com/recipes/i...pe2/index.html

SC,

I only cooked the bread for 45-50 minutes instead of your hour due to the smaller shape. It came out great. I'd like 2 things different though. It needed a bit more oniony flavor. I might try some onion powder next time or sweating the onions first to get the juices flowin' better. I also want to know how to not get the crispiness on the top. It's not that I don't like it that way, it's just not the same as what I'm trying to mimic. The inside was perfect for what I wanted to achieve.

It is soooo easy to make. Awesome. Thanks for sharing it.

Ooh, that sounds awesome.

My problem came after I formed the paste, but before adding the egg. First of all, rather than use a hand mixer, I just switched to a wooden spoon. And the issue was the addition of the eggs. It's weird - you have to mix each egg in separately, and mix until each one is entirely incorporated. This is easier said than done, as the egg and dough are like oil and water. You have to give each egg a few minutes. It will continue for a while to seem like it's not going to fully mix, but at some point it just clicks, and you finally realize it's a cohesive dough. So on my first attempt it was all watery and gloppy. The second attempt, it was a firm dough because I gave each egg a few minutes to incorporate fully.

memento,
Your innards will be less goopy if you make a slit in them after they come out of the oven to let the steam out.

Alton Brown has a good show on this.

YouTube Link

i actually made them this afternoon and yeah my texture looked nothing like what yours did in your OP... figured i was doing something wrong. they came out pretty good though and i topped them with strawberry jam which was a nice addition.


for dinner i made mussels for the first time ever... it was super easy and delicious.

i made a buttery yellow curry sauce for them and sauteed some swiss chard with onion, parmesan and lemon juice as well.

pics dont do the deliciousness justice

well, today i wanted to make some spagetti and meatballs, but i went with this do to a lack of some ingredients.

main's meatballs!
meatballs as a main? why not.

this only took about 40mins including prep. also my first time making meatballs.


1/2 cup bread crumbs
1/2 cup cream or milk
1 lb. ground meat (i went with italian sausage, but anything would work)
1 x onion, peeled then grated on a cheese or potato grater
2 x garlic cloves, finely minced
1 x egg yolk
some green onions minced
1/2 cup grated parmesan
A pinch of nutmeg
2cups chicken stock

I'm also making a shiitake mushroom pan gravy to go along with this.
For this youll need
mushrooms
butter
flour
1cup chicken stock +wine




Mix together bread crumbs and milk until the crumbs absorb all of it.



Mince the cloves of garlic, grate 1/2cup of parmesan cheese, and grate 1 onion. i also chopped up some green onion because i had it. I would have also liked to add a bunch of chopped up parsely but i had none



Place the ground meat into a large bowl and add the grated onion, minced garlic, parmesan and egg yolk . Add the breadcrumb mixture, nutmeg and parsley. Season with salt, pepper and nutmeg and mix well.






form into about 8 balls.



lighty grease a pan with some oil, heat it up high and toss them in.



let them cook until browned on one side and flip them.



now this is where you would traditioanlly add tomato sauce and let them cook for about 20mins. Instead i added about 2cup of chicken stock (about half way up the meatball) and just cooked until the stock evapourated. I flipped the meatballs agian after about 10mins.



they'll get nice and brown and you can take them out now and start on the gravy



added some white wine to deglaze



then added about 1tbsp of butter and like 1/2tbsp of flour to thicken it a bit, and tossed in the mushrooms.



i added 1 cup of stock and let it reduce by about half



and then added some cream

top the balls with sauce and viola!







the gravy was a little salty but otherwise it was pretty tasty. definitely serve with some greens as its pretty heavy.

looks great.

nice presentation imo

The Main....so you basically just made meat balls? Look good either way.

Nice wine as well

thanks
but yeah theyre just balls of meat. just interesting to me as ive never made them before and i think this a weird/unique way to prepare and serve them.

they absorbed a lot of the stock and were really juicy inside, but still had a nice cripsy outside.

you just ate them like that? Nothing else?

my gf opened a bag of salad and poured it into a bowl, then added some balsamic vinegar dressing

all the pics and i forgot to add that one

like i said, it was heavy. greens were a must.

i dont have any pictures of the preparation as my only camera is my isight, but i made some awesome meatballs a few days ago.


Ingredients:
ground lamb
ground veal
fresh jalapenos
garlic
freshly grated parmigiano-reggiano
large brown egg
panko
salt
pepper


i used 1lb of lamb and .75lb of veal and after they were done put them into a bowl and ate em all, just like that.

Should of had some type of pasta, like maybe rotini, with that sauce would have been good, almost like some swedish/italian meatballs.

i wish i had all these ballin plates you guys have :/

everything looks really good. the_main- next time you make meatballs as a main try stuffing them with some fresh mozzarella. mmm.

i think you posted these in another thread? it was actually my inspiration

yeah, that sounds good

if youre talking about mine, i got that 12pc(4 big plates, 4 small plates, 4 mugs) at home outfitters for $49.99.

but yeah i was just working with what i had... the parmesan was really nice though.

where didnt i post these is the real question. im gonna try out your recipe for sure next time.