862 replies to this topic

[Rocquero]

[differently biotic]

i took firm tofu - froze it then when I thawed it all the moisture drained out it. Then I added a rub to the tofu. Coriander, lemon oil, garlic, black pepper, sea salt, red pepper flakes, yellow mustard powder, dill seed, cayennne and paprika. Pan seared that in olive oil, minced garlic and minced white onion. I pan roasted potatoes w/ the same rub added that to the tofu, added stewed tomatoes, peas, a splash of A-1 sauce and water - great hearty stew. soooo yum.

[Tony]

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.

[meanoldbastard]

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 !!

[Quezo]

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

[fatguyaz]

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.

[Quezo]

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"

[Tony]

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.

[Quezo]

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?

[Tony]

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.

[Ninjaneer]

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.

[Quezo]

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.

[joe.distort]

not right now, but last night had the february sandwich special from the Riteway BBQ truck...ooooooh man, chicken tenders on a sub roll with some kind of slaw, candied jalapenos, peanut butter mole, cotija cheese and probably some more stuff crammed in there.

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

[differently biotic]

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.

[Tony]

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.