Loving the old thread but it's getting a little unwieldy and it's a new year, so why not start a new one? Previous threads:
Fall 2010 Cooking Thread
Summer 2010 Cooking Thread
Early 2010 Cooking Thead
I can only hope that the OOT community got as many new cookbooks and gadgets as I picked up as gifts this holiday. One thing I picked up was Thomas Keller’s cookbooks:
The French Laundry and
Ad Hoc at Home
TFL is a little much for me since I don't have cash to buy truffles and foie gras. But Keller wrote Ad Hoc for that reason - simple, obtainable family-style meals. I highly recommend it. It's well-written, with great photos and down-to-earth concepts and tips.
These books arrived at the same time as a massive farm share – pounds upon pounds of onions, potatoes, leeks, beets, and some other things. I haven’t had much to do otherwise so I’ve been cooking my ass off
Brioche
This bread has more butter in it than anything I’ve ever seen. 2.5 sticks for 2 loaves. Om nom nom.
Here's my rosemary bush christmas tree with my brioche:
Brioche grilled cheese with smoked pepper jack and smoked cheddar.
Leek bread pudding with brioche
Sweated leeks over low heat with butter until very soft. Whipped eggs with cream, milk, nutmeg, salt and pepper. Minced shallots, thyme, and parsley. Toasted brioche cubes.
Combined leeks, toasted brioche, and shallots, thyme and parsley with layers of shredded emmantaler cheese. Poured custard over mixture, let soak for 15 minutes. Poured rest of custard over, baked for 75 minutes.
Beet-apple chutney
Cooked, peeled beets, diced them. Cored, peeled, diced fuji apples. Dijon and grainy mustard.
Mixed them together, cooked with apple juice and apple cider vinegar, jarred up with mint leaves.
Slow-roasted tomatoes - peeled, drizzled with oil and thyme, 6 hours at 200 oven.
Tossed with roasted fingerling potatoes and cilantro pesto
beef jerky - marinated fish sauce, soy sauce, sriracha, brown sugar, worcestershire sauce, salt, pepper
"Italian stir-fry"
My recipe:
6 oz thin-sliced bottom round
3 cloves garlic
1/4 cup chopped parsley
olive oil
1.5T balsamic vinegar
1 diced onion
1 diced green bell pepper
beer for deglazing
1/2 cup chicken stock
Slice bottom round to 1/4", tenderize with meat mallet on both sides, then slice into bite sized pieces.
mince garlic and parsley together or combine in mortar and pestle, add salt, pepper, balsamic and oil. Add beef to marinade, cover and set aside.
Over low heat, covered, season with salt and pepper sweat onions and peppers, in oil until soft, about 10-15 minutes. Deglaze pan with beer and stock. The dish can be prepared in advance up to this point and set aside.
5 minutes before service, heat vegetables over high heat until most of the liquid has evaporated. Add the beef and sautee, stirring constantly, until beef is cooked through, 2-3 minutes.
Serves 2 as a main course or pasta topping.
Last edited by JackInDaCrak; 01-03-2011 at 11:33 PM.