Thread: just wanted to share tonight's dinner with you guys..

OCD......there's words in there ..I never seen before..califitious ???...LOL

Originally Posted by nessmuck

OCD......there's words in there ..I never seen before..califitious ???...LOL

All very classic stuff.

Cherry Clafoutis Recipe

Making stock today with the windows open that are bringing in some unseasonally crisp air. Chicken stock, wonderful golden chicken stock. When I was in culinary school they used to say that 101 students made the best stock of all. The logic being that as new students they paid particular attention to what they were doing having so little being asked of them. And it does pay to be meticulous about the making of good stock. Too often it is treats as the kitchen garbage can, a waste dump for any rubbish not fit for a dinner plate. I like to select my protein with some thought. It has to be economical and should make use of parts that would otherwise have no use. In my case today mainly chicken backs. Lots of bone and little meat. But chicken meat gives flavor to stock and it has the wonderful quality of clarifying the stock due to its high content of albumin. So I like to throw in a few thighs as well. I also like to remove as much skin and fat as possible. Fat acts like a lid that chokes off a pot of stock as it simmers making evaporation difficult. The less to skim the better.





I don't throw that fat away. Just like duck fat, albeit less delicious, is great for use in the kitchen. The skin contains a lot of fat but the best fat is found, like a hog, along the back and on the underside of the carcass toward the tail. This is the purest fat that melts like butter.





Many instructional books will either tell you to throw everything in the pot at once or some will suggest blanching bones first to throw off some of the initial proteins and impurities. I like to do a hybrid method. Blanching is a sacrifice of flavor so I want to avoid that. I put the bones in by themselves with ice cold water and bring to a simmer. This brings the impurities up along with a lot of the fat where I can ensure it gets thoughoughly skimmed. After it simmers for about thirty minutes, it has thrown off most of its scum and is now clarifying.







While this is happening the mirepoix and seasoning is prepped. I won't use rubbery carrots or brown celery. There is so little happening in a pot of stock that it pays to use the best. A head of garlic, a pinch of sea salt, a bouquet garni, a clove, a a few peppercorns. Now we wait.

Steaks (bavette) with bernaise sauce for dinner last night. And a really good, mature Chinon.

Originally Posted by OCDshaver

Steaks (bavette) with bernaise sauce for dinner last night. And a really good, mature Chinon.

Glad to see you left a little 'mooow' to the beef!

When my youngest daughter is here, I have to turn hers into shoe leather

Originally Posted by cudarunner

Glad to see you left a little 'mooow' to the beef!

When my youngest daughter is here, I have to turn hers into shoe leather

I always leave some moo in the steaks. These steaks actually benefit from a little more cooking than I gave them but they were great none the less. Pushing them just a couple more degrees would have made them more tender.

Originally Posted by OCDshaver

I always leave some moo in the steaks. These steaks actually benefit from a little more cooking than I gave them but they were great none the less. Pushing them just a couple more degrees would have made them more tender.

If you've never tried one, try a Chuck Eye Steak. It's right next to the first Rib Steaks and I find them very good. Every once in awhile I'll pick one up and make a roasted garlic butter to brush on at the end.

Here's some information and some pics. Sorry some of it is an advertisement for some steak sauce.

https://grillinfools.com/blog/2013/0...uck-eye-steak/

On my way home from work today I happened upon a sale of farm raised duck legs. Bought a few, here is the first quick rendition: Duck leg sous vide for 2,5h at 60C/140f, then deep fried for a minute. Carrot, beetroot, alfalfa and squash on the side.

Was in the mood for fish. So I baked some salmon. Very simple with salt, pepper, Mrs Dash, and a slice of navel orange.
Before...



And after...

Tonights dinner, fillet with shrooms and onions and fondant potatoes. Cooked in the shiny new kitchen.

Geek

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