Food Porn

a reply to: bigfatfurrytexan

What is cream gravy?

My understanding of American quisine is minimal at best but those 2 words togetner sound amazing.

a reply to: nonspecific

gravy made out of milk, butter/flour roux, salt, and pepper.

for breakfast food, you can use breakfast sausage for its fat when making the roux.

here you go..this looks about right:

www.foodnetwork.com...

That is a west Texas staple food: chicken fried steak with country gravy and potatos. If you have a restaurant that doesn't sell this, you will not be in business long.

Oh thats what we call a bechamel(from the french) or a basic white sauce.

For those that do not know the traditional french version heats the milk with bay leaves, an onion studded with a few cloves and it is then left to infuse before melting the butter and adding the flour, cooking out for a few mins then slowly adding the warm milk

It's possibly the most versatile sauce in my opinion I personally like to add a splash of vermouth to give it a sweet alcoholic kick and the addition of fresh chopped herbs makes even bad food resteraunt quality, fresh tarragon is especially good on chicken, or for fish you cannot beat a lot of finley chopped dill.

originally posted by: bigfatfurrytexan
a reply to: nonspecific

gravy made out of milk, butter/flour roux, salt, and pepper.

for breakfast food, you can use breakfast sausage for its fat when making the roux.

here you go..this looks about right:

www.foodnetwork.com...

That is a west Texas staple food: chicken fried steak with country gravy and potatos. If you have a restaurant that doesn't sell this, you will not be in business long.

So beating seven shades out of it seems like the order of the day. Schnitzel it sounds good

How do you reckon that sauce would stand up to the addition of mushrooms and maybe some saffron BFFT?

Cody

a reply to: cody599

You sound like you know how to do it.

Saffron, in the right amount, is a great addition to just about any savory dish.

I use mushrooms like onion and garlic: lots of them in everything. Saute the mushrooms into the roux is my bet.

a reply to: bigfatfurrytexan

That's pretty much what I'm planning on doing bro

I'll put up a picture of the finished result if I remember to photograph it

Cody

a reply to: cody599

How did that dish turn out?


Last night I made seared quail with a port, cherry and shallot reduction, brussels sprouts with pancetta and garlic/thyme smashed potatoes.

a reply to: AugustusMasonicus

It didn't yet

The wife's hell bent on green peppercorns, surprisingly hard to find here.
First world problems

I'm still thinking saffron, toyed with truffles, but I don't want to over power the sweetness

I'd like the veal to be the star dish

Cody

originally posted by: cody599
The wife's hell bent on green peppercorns, surprisingly hard to find here.
First world problems

Really? Most supermarkets in my area have them in the condiments aisle packed in brine.

I'm still thinking saffron, toyed with truffles, but I don't want to over power the sweetness

I'd like the veal to be the star dish

Cody

Same approach I would take. Less is more.

originally posted by: AugustusMasonicus
a reply to: cody599

How did that dish turn out?


Last night I made seared quail with a port, cherry and shallot reduction, brussels sprouts with pancetta and garlic/thyme smashed potatoes.

I'm glad I popped in. Looks delicious! Whole Foods does carry quail sometimes. I tried cooking it once, as if they were chicken. I didn't really know what to do with them.

Are those purple potatoes?

That port, cherry, shallot sauce sounds really good. I like brussel sprouts too. I really like the frozen ones at Trader Joe's that are grown in Belgium. It's not my imagination, they're smaller, tenderer, just better tasting.

Of course, where you are, you have access to everything.

originally posted by: QuailSeed

I'm glad I popped in. Looks delicious! Whole Foods does carry quail sometimes. I tried cooking it once, as if they were chicken. I didn't really know what to do with them.

I season them with salt and pepper and sear in a skillet with butter and a little olive oil for 5 minutes on each side. Then I tent them and make the prepare the sauce in the same pan.

Are those purple potatoes?

Yes they are. I like trying to add different colors to the plate.

That port, cherry, shallot sauce sounds really good. I like brussel sprouts too. I really like the frozen ones at Trader Joe's that are grown in Belgium. It's not my imagination, they're smaller, tenderer, just better tasting.

Of course, where you are, you have access to everything.

Yeah, the sauce was very good and not overly sweet since the cherries were a bit tart.

originally posted by: AugustusMasonicus

originally posted by: QuailSeed

I season them with salt and pepper and sear in a skillet with butter and a little olive oil for 5 minutes on each side. Then I tent them and make the prepare the sauce in the same pan.

When you say you "tent" them, what does that mean? Do you put a little foil tent over them to keep them warm?

Yes they are. I like trying to add different colors to the plate.

The color is beautiful and unexpected.

Yeah, the sauce was very good and not overly sweet since the cherries were a bit tart.

Did you use red pie cherries?

Edit: I screwed this up. I don't know how to fix it.

edit on 22-3-2015 by QuailSeed because: (no reason given)

originally posted by: AugustusMasonicus

originally posted by: QuailSeed

I'm glad I popped in. Looks delicious! Whole Foods does carry quail sometimes. I tried cooking it once, as if they were chicken. I didn't really know what to do with them.

I season them with salt and pepper and sear in a skillet with butter and a little olive oil for 5 minutes on each side. Then I tent them and make the prepare the sauce in the same pan.

Are those purple potatoes?

Yes they are. I like trying to add different colors to the plate.

That port, cherry, shallot sauce sounds really good. I like brussel sprouts too. I really like the frozen ones at Trader Joe's that are grown in Belgium. It's not my imagination, they're smaller, tenderer, just better tasting.

Of course, where you are, you have access to everything.

Yeah, the sauce was very good and not overly sweet since the cherries were a bit tart.

I tried to fix the previous post and it was wiped out.

What do you mean by "tenting" the quail?

The purple potatoes are beautiful and unexpected.

Did you use red pie cherries?

originally posted by: QuailSeed

When you say you "tent" them, what does that mean? Do you put a little foil tent over them to keep them warm?

Correct, however it does more than just keep the food warm, it allows the juices to redistribute so that when you cut into the meat the juice does not run out all over the plate.

The color is beautiful and unexpected.

Yeah, one of the nice thing about all the markets here is I can put meals together on the spot with what is available that day which is the style of cooking in Italy that I am most familiar with.

Did you use red pie cherries?

No, tart dried cherries.

Edit: I screwed this up. I don't know how to fix it.

Too many [ quote ] tags.

originally posted by: AugustusMasonicus

originally posted by: QuailSeed

When you say you "tent" them, what does that mean? Do you put a little foil tent over them to keep them warm?

Correct, however it does more than just keep the food warm, it allows the juices to redistribute so that when you cut into the meat the juice does not run out all over the plate.

The color is beautiful and unexpected.

Yeah, one of the nice thing about all the markets here is I can put meals together on the spot with what is available that day which is the style of cooking in Italy that I am most familiar with.

Did you use red pie cherries?

No, tart dried cherries.

Edit: I screwed this up. I don't know how to fix it.

Too many [ quote ] tags.

Thank you for ALL of the explanations!

So now I know the real purpose of tenting. I never heard of that before.

So what part of Italy is your family from? You mentioned olive oil cake from your family recipes. But I'm not familiar with that.

Now that you mention it: of course, dried cherries! What was I thinking?

Edited for clarity.

originally posted by: QuailSeed
Thank you for ALL of the explanations!

No worries.

So now I know the real purpose of tenting. I never heard of that before.

You should be doing that with any meat that is either coming off the grill, out of the oven or out of a pan that will need to sit as you preapre the remainder of the meal, particularly with beef.

So what part of Italy is your family from? You mentioned olive oil cake from your family recipes. But I'm not familiar with that.

My parents are both from Campania. My father is from Almafi and my mother is from outside of Benevento where we still own property. Olive oil cake is similar to a richer style pound cake. The additional of some minced rosemary gives it a more savory flavor characteristic.

Now that you mention it: of course, dried cherries! What was I thinking?

Those are something I always keep handy since they are very versatile. We have a dinner party coming up for some friends who live in NYC and the dessert will include the same cherries reconstituted in vermouth with vanilla beans.

originally posted by: AugustusMasonicus

originally posted by: QuailSeed
Thank you for ALL of the explanations!

No worries.

So now I know the real purpose of tenting. I never heard of that before.

You should be doing that with any meat that is either coming off the grill, out of the oven or out of a pan that will need to sit as you preapre the remainder of the meal, particularly with beef.

So what part of Italy is your family from? You mentioned olive oil cake from your family recipes. But I'm not familiar with that.

My parents are both from Campania. My father is from Almafi and my mother is from outside of Benevento where we still own property. Olive oil cake is similar to a richer style pound cake. The additional of some minced rosemary gives it a more savory flavor characteristic.

Now that you mention it: of course, dried cherries! What was I thinking?

Those are something I always keep handy since they are very versatile. We have a dinner party coming up for some friends who live in NYC and the dessert will include the same cherries reconstituted in vermouth with vanilla beans.

I'm going to try it (tenting). Your thick, fat, juicy steaks look so good, but I have a sneaking suspicion you're using Prime grade beef. Must be nice.

Is this the same thing as the famous, beautiful Amalfi Coast? I'm going to have to look up Campania. The olive oil cake with rosemary sounds like it might be really good and unusual in a good way. Do you give out the recipe?

Dried cherries soaked in vermouth & vanilla sounds delicious. Over ice cream?

originally posted by: QuailSeed
I'm going to try it (tenting). Your thick, fat, juicy steaks look so good, but I have a sneaking suspicion you're using Prime grade beef. Must be nice.

Typcially I only use 28 day dry aged that I get from a local purveyor. We don't eat meat all too often so I don't mind splurging on a steak. They usually run, depending on the size, $40-60. We always end up having some left over for steak and eggs the next day as well so it's worth it.

Is this the same thing as the famous, beautiful Amalfi Coast? I'm going to have to look up Campania. The olive oil cake with rosemary sounds like it might be really good and unusual in a good way. Do you give out the recipe?

Yes, he is from Positano which is right in the middle of the Almafi Coast Highway (SS163).

The cake is fairly easy:

1/3 cup high quality olive oil
1 1/4 cups bread flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup sugar
4 eggs
1 1/2 tablespoons minced fresh rosemary

Preheat overn to 350*. Sift flour and baking soda into a bowl. In separate bowl whisk eggs and salt in bowl until creamy. Add sugar and mix for 2 more minutes. Add rosemary and olive oil to eggs and mix until incorporated. Slowly whisk in dry ingredients. Pour into a non-stick greased pan and bake for aproximately 50-55 minutes until a toothpick comes out clean. Let cool on rack and then turn out to cool further until room temperature.

I like to serve with some sort of braised fruit or marmalade and vin santo.

Dried cherries soaked in vermouth & vanilla sounds delicious. Over ice cream?

Close. Semifreddo, sometimes refered to as Torrone, which is a bit more creamy.

a reply to: AugustusMasonicus

I got tired of waiting for the wife

So I took the veal, stuffed it with a wild sage and onion stuffing surrounded by chestnut mushrooms, wrapped it all in bacon and seasoned it with some sea salt and cracked pepper, in kind of wellington, the result was delicious, maybe not outstandingly pretty but delicious none the less.



Cody

originally posted by: cody599
I got tired of waiting for the wife

I have one of those too.

...maybe not outstandingly pretty but delicious none the less.

Looks good to me. Did you serve it with anything else?