Avocado penna cotta + salmon tarter.


Fish soup (fish stock + languestine bisque). Homemade crutons, rouille. Languestine tails.


Cod/tusk pan fried, brown mushroom, shallots, garlic, beefstock and red wine sauce.


Rum Parfait + chocolate sauce + orange zest


Almost No-Knead Bread

i really like the look of that dessert
recipe?

Standard parfait, i use icing sugar.

Like 5 eggs, only yellow stuff. (wtf is happening to my english vocabulary).
1 dl water
60-180g icing sugar. Depends on how sweet you like it (can be made with sirup instead of icing sugar)
Add taste, I like 12 year old El Dorado rum.

Stir in sugar over heat, you want creamy texture. Fold in 1/2 litre of whipped cream (1/2 litre pre whipping).

Pour into container.

Freeze for 6+hours.

Zest is cooking in sirup and drizzle with sugar.

Chocolate is just dark chocolate and a little cream

you mean just yolks? like seperate the eggs?

yes, yolks. You might want to use pastorised yolks (salmonella).

what would happen if i just froze it for like 2 hours? would it even begin to set up? was hoping to surprise the wife with something like this tonight. desserts are a big weak point for me....except cheesecake.... i make a mean cheesecake.

I have done one in the beginning of dinner with friends, it got maybe 4 hours, was set. It depends on your freezer.

Maybe if you have some very small containers?

Either way just try it, otherwise you can have it tomorrow.

pasterized(sp?) is required for almost everything here cookie.

we cant get much of anything that hasnt been killed a hundred times over....i know...it's sad.

Where is "here"? I dont think you answered last time I asked.

the US. central illinois specifically.

I thought the US was the big utopia with supermarkets open 24/7 with fresh product available around the clock.

Maybe I watch to much Top Chef.

Top Chef Master II is scheduled to start the April 7. by the way, I read it somewhere on the internet, so its bound to be true. Season 7 of Top Chef will be shooting in April also, no idea when it airs though.

Hey! Where exactly? I'm from a town right next to Champaign.

i thought masters sucked tbh....

as far as whats availible it depends on the area... with me theres no coast anywhere close to me at all and the rivers are pretty polluted. as far as produce..yeah nowadays i can get like white asparagas 365 days a year...but it comes on a truck from about 2000 miles away. It might technically be "fresh produce" but if you tasted one of our grocery store tomotoes or something you'd probably cringe because its all been dead a couple weeks or longer.

springfield...chatham originally.

Normal Top Chef is better than Masters, but masters is still very watchable imo.

cookie,
How much do you charge for rent?
I would pay if a meal plan were included.

GF + her dog is enough people around here, sry no room for anymore.

Salmon tartar


Late dinner

Pizza day :-)



1. A little under:



2. Very nice

Do you guys have any idea what its like to read this thread then make beans on toast for dinner -.-

I realize it's lame to ask for a pizza recipe, but...

...please tell me how to do that from scratch. I suspect it's fairly simple, but I just never learned.

I love the idea of making rustic, healthy pizza at home. That thin crust looks awesome.

Dough: I just used "pizza flour", Ill play around with some tipo "00" when I get the chance. I used the recipe for 2 pizza, but instead of making 2 I made 3, so I could roll it thinner. Thin crust is just rolling it out well.

Pizza sauce:
1 can diced tomatoes (fresh is crap here this time of the year)
70g tomato puré
basil, oregano
1 tsp sugar, salt, pepper
1 sliced onion
1 chopped garlic.

You can play around with chili or something else in the sauce if you like.

Cook in for an hour, if you have the time.

I try cooking the pizza at different temps, best result was 30 mins at 220 celsius, in an oven which was heated to 250, then turned down to 220 when I put the pizza in.

I tried 275 degress too. I think it will work when I get my pizza stone for the oven.

Another pizza


Bread


Ceasar salad sans chicken

'
Fish

I had a sardine sandwich on cheap-o wheat bread for lunch. Forgot to take a pic, but I still enjoyed it.

Even though the tin said sardines, I'm not so sure -- only three bodies, no heads.

Man, that pizza looks good. What kinds of cheeses are you using?

I use a combo of fresh mozzarella and grated "mozzarella".

Why is the grated in quotes? Is it a different type of cheese?