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#781
Posted 08 February 2011 - 10:00 PM
#782
Posted 09 February 2011 - 06:17 PM
#783
Posted 10 February 2011 - 06:44 AM
salmon baked in puff pastry with bell peppers and fresh basil, topped with a buerre blanc sauce.
pears poached in port wine, stuffed with chocolate ganache and then topped with a caramel sauce (made from the port wine that the pear was poached in).
i did all the prep work for the pears last night (poached them, made the caramel sauce, and made the chocolate) - i just haven't assembled them yet. i think i'm going to start making caramel sauce out of everything.
Myspace
My thesis is called the "Black-Emperor-Says Theory" and holds that any any Phoenix-area indie rock festival there is a 100 percent probability that Emperors of Japan, Black Carl, and/or What Laura Says will be on the bill.
- Martin Shizzmore
#784
Posted 10 February 2011 - 07:35 AM
tonight i'm bringing the noise.
salmon baked in puff pastry with bell peppers and fresh basil, topped with a buerre blanc sauce.
pears poached in port wine, stuffed with chocolate ganache and then topped with a caramel sauce (made from the port wine that the pear was poached in).
i did all the prep work for the pears last night (poached them, made the caramel sauce, and made the chocolate) - i just haven't assembled them yet. i think i'm going to start making caramel sauce out of everything.
Sounds Wonderful !!
#785
Posted 10 February 2011 - 09:00 AM
tonight i'm bringing the noise.
salmon baked in puff pastry with bell peppers and fresh basil, topped with a buerre blanc sauce.
pears poached in port wine, stuffed with chocolate ganache and then topped with a caramel sauce (made from the port wine that the pear was poached in).
i did all the prep work for the pears last night (poached them, made the caramel sauce, and made the chocolate) - i just haven't assembled them yet. i think i'm going to start making caramel sauce out of everything.
Everything sounds great.
Except that the bell pepper kinda stands out. I think it will squash your salmon pastry delicacy.
Buerre blanc sauce screams for capers, but that could be cliche if you're going for something else.
Actually squash is not a bad idea
#786
Posted 10 February 2011 - 09:28 AM
tonight i'm bringing the noise.
salmon baked in puff pastry with bell peppers and fresh basil, topped with a buerre blanc sauce.
pears poached in port wine, stuffed with chocolate ganache and then topped with a caramel sauce (made from the port wine that the pear was poached in).
i did all the prep work for the pears last night (poached them, made the caramel sauce, and made the chocolate) - i just haven't assembled them yet. i think i'm going to start making caramel sauce out of everything.
Ya know what's funny? I made this just last night for the kids and me.
#787
Posted 10 February 2011 - 09:33 AM
tonight i'm bringing the noise.
salmon baked in puff pastry with bell peppers and fresh basil, topped with a buerre blanc sauce.
pears poached in port wine, stuffed with chocolate ganache and then topped with a caramel sauce (made from the port wine that the pear was poached in).
i did all the prep work for the pears last night (poached them, made the caramel sauce, and made the chocolate) - i just haven't assembled them yet. i think i'm going to start making caramel sauce out of everything.
Ya know what's funny? I made this just last night for the kids and me.
I saw your webcast: "drunk babies"
#788
Posted 10 February 2011 - 10:14 AM
tonight i'm bringing the noise.
salmon baked in puff pastry with bell peppers and fresh basil, topped with a buerre blanc sauce.
pears poached in port wine, stuffed with chocolate ganache and then topped with a caramel sauce (made from the port wine that the pear was poached in).
i did all the prep work for the pears last night (poached them, made the caramel sauce, and made the chocolate) - i just haven't assembled them yet. i think i'm going to start making caramel sauce out of everything.
Everything sounds great.
Except that the bell pepper kinda stands out. I think it will squash your salmon pastry delicacy.
Buerre blanc sauce screams for capers, but that could be cliche if you're going for something else.
Actually squash is not a bad idea
the bell pepper is finely diced and marinated in olive oil. i probably only put a teaspoon in there on top of the fish. i've made this one before, they're not overpowering.
Myspace
My thesis is called the "Black-Emperor-Says Theory" and holds that any any Phoenix-area indie rock festival there is a 100 percent probability that Emperors of Japan, Black Carl, and/or What Laura Says will be on the bill.
- Martin Shizzmore
#789
Posted 10 February 2011 - 10:17 AM
tonight i'm bringing the noise.
salmon baked in puff pastry with bell peppers and fresh basil, topped with a buerre blanc sauce.
pears poached in port wine, stuffed with chocolate ganache and then topped with a caramel sauce (made from the port wine that the pear was poached in).
i did all the prep work for the pears last night (poached them, made the caramel sauce, and made the chocolate) - i just haven't assembled them yet. i think i'm going to start making caramel sauce out of everything.
Everything sounds great.
Except that the bell pepper kinda stands out. I think it will squash your salmon pastry delicacy.
Buerre blanc sauce screams for capers, but that could be cliche if you're going for something else.
Actually squash is not a bad idea
the bell pepper is finely diced and marinated in olive oil. i probably only put a teaspoon in there on top of the fish. i've made this one before, they're not overpowering.
Awesome! maybe a little rice wine vinegar as well?
#790
Posted 10 February 2011 - 10:51 AM
tonight i'm bringing the noise.
salmon baked in puff pastry with bell peppers and fresh basil, topped with a buerre blanc sauce.
pears poached in port wine, stuffed with chocolate ganache and then topped with a caramel sauce (made from the port wine that the pear was poached in).
i did all the prep work for the pears last night (poached them, made the caramel sauce, and made the chocolate) - i just haven't assembled them yet. i think i'm going to start making caramel sauce out of everything.
Everything sounds great.
Except that the bell pepper kinda stands out. I think it will squash your salmon pastry delicacy.
Buerre blanc sauce screams for capers, but that could be cliche if you're going for something else.
Actually squash is not a bad idea
the bell pepper is finely diced and marinated in olive oil. i probably only put a teaspoon in there on top of the fish. i've made this one before, they're not overpowering.
Awesome! maybe a little rice wine vinegar as well?
hmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm. perhaps? i didn't add it to the marinade because i didn't want the acid to cook anything, but i could certainly put a splash in to the pepper mixture just before cooking. i was probably going to put some lemon juice on, but vinegar could add a nice touch.
oh, in other news, i made a batch of marmalade from the seville oranges. it's kind of funky. not sure i like it. it's a function of the fact that the oranges are inherently sour, though. the finished product has a bitter aftertaste, but i think that's by design. i've never made it before, so i may have screwed something up with the recipe. but it looks right.
Myspace
My thesis is called the "Black-Emperor-Says Theory" and holds that any any Phoenix-area indie rock festival there is a 100 percent probability that Emperors of Japan, Black Carl, and/or What Laura Says will be on the bill.
- Martin Shizzmore
#791
Posted 10 February 2011 - 01:13 PM
#792
Posted 10 February 2011 - 01:21 PM
Anyone in here have any ideas or experience with replacing heavy cream with either a soy or some other non-dairy creamer? Trying to make a slightly healthier cheese sauce for gnocchi, but I'm not not sure how well it would work.
Yes, do it.
Just realize it will not taste exactly like cream/milk from a cow, and will respond somewhat differently.
That said, it works!
Best results for me have been with coconut milk, preferably from the can. I've also used the coconut milk that is competing in the
soy/rice/almond milk races. Almond is good too, but I feel soy and rice just do not cut it in terms of flavor transperancy.
I mean coconut def has a flavor, but it is one i totally desire.
Silk coconut milk with capn crunch is like manna from the heavens.
#793
Posted 10 February 2011 - 01:35 PM
amazing, but its the kind of sandwich that makes you want to sleep. for the folks that do the food truck thing, i highly recommend darryl and his wonder trailer. everything he makes is great, and he is a solid guy
#794
Posted 10 February 2011 - 01:46 PM
Anyone in here have any ideas or experience with replacing heavy cream with either a soy or some other non-dairy creamer? Trying to make a slightly healthier cheese sauce for gnocchi, but I'm not not sure how well it would work.
Yes, do it.
Just realize it will not taste exactly like cream/milk from a cow, and will respond somewhat differently.
That said, it works!
Best results for me have been with coconut milk, preferably from the can. I've also used the coconut milk that is competing in the
soy/rice/almond milk races. Almond is good too, but I feel soy and rice just do not cut it in terms of flavor transperancy.
I mean coconut def has a flavor, but it is one i totally desire.
Silk coconut milk with capn crunch is like manna from the heavens.
coconut or almond milk! yes! Hemp milk is good too. For a thicker texture you can use vegan cream cheese substitutes like tofutti.
#795
Posted 10 February 2011 - 02:08 PM
Anyone in here have any ideas or experience with replacing heavy cream with either a soy or some other non-dairy creamer? Trying to make a slightly healthier cheese sauce for gnocchi, but I'm not not sure how well it would work.
Yes, do it.
Just realize it will not taste exactly like cream/milk from a cow, and will respond somewhat differently.
That said, it works!
Best results for me have been with coconut milk, preferably from the can. I've also used the coconut milk that is competing in the
soy/rice/almond milk races. Almond is good too, but I feel soy and rice just do not cut it in terms of flavor transperancy.
I mean coconut def has a flavor, but it is one i totally desire.
Silk coconut milk with capn crunch is like manna from the heavens.
coconut or almond milk! yes! Hemp milk is good too. For a thicker texture you can use vegan cream cheese substitutes like tofutti.
what they said.
but keep in mind that the reason a cheese sauce works is because of the fat in the cream. the less fat in the liquid (whether it's dairy or not), the more likely your sauce is going to be grainy or have that oily cheese separation. just because you substitute something that's non-dairy doesn't mean it's going to be a healthy alternative (although i'm pretty sure almond milk has hardly any fat in it).
personally, i'd use the heavy cream and then just eat less of the sauce.
Myspace
My thesis is called the "Black-Emperor-Says Theory" and holds that any any Phoenix-area indie rock festival there is a 100 percent probability that Emperors of Japan, Black Carl, and/or What Laura Says will be on the bill.
- Martin Shizzmore
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