Food Porn

a reply to: AugustusMasonicus

Sorry

In my excitement I forgot to take a photo of the finished plate, I served it with steamed vegetables rosties, porcini mushrooms, and a red wine and beef stock sauce. the sauce was lovely. This is the recipe I used

To make the sauce, pour the wine into the pan with the reserved mushrooms. Bring to the boil and simmer until the wine has reduced to about 1 tbsp. Add the stock and the porcini mushroom liquid and boil for 10 minutes until syrupy. Season, then stir in 1 tsp of butter.

Cody

a reply to: cody599

Sounds great.

Looking forward to the next recipe and photos.

a reply to: AugustusMasonicus

Tomorrow will be a simple affair of roasted minted lamb chops, with roast potatoes, some vegetables, possibly Yorkshire puddings, served with a gravy made from the meat juices (There will be some water with mint under the meat to catch the juices).

Mrs C has a parents evening at school, so the kitchen will be mine alone

Cody

originally posted by: cody599
Tomorrow will be a simple affair of roasted minted lamb chops, with roast potatoes, some vegetables, possibly Yorkshire puddings, served with a gravy made from the meat juices (There will be some water with mint under the meat to catch the juices).

That sounds fantastic. Post some pics.

Mrs C has a parents evening at school, so the kitchen will be mine alone

Wait, who does the clean up?

a reply to: AugustusMasonicus

Will do

Wait, who does the clean up?

Well her obviously, after she's done the laundry, made me supper and massaged my feet. I'm a very enlightened husband I'll have you know. She can clean the bathroom on Thursday. I'm easy

Cody

originally posted by: cody599
Well her obviously, after she's done the laundry, made me supper and massaged my feet. I'm a very enlightened husband I'll have you know. She can clean the bathroom on Thursday. I'm easy

Cody

My man. I bow to your superior domestic chore delagating ability.

originally posted by: AugustusMasonicus

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.

Thank you! A 28 day dry aged beef steak sounds like a Smith and Wollensky. As I said before, must be nice!

Are you using a standard loaf pan for the cake?

I had to look up Semifreddo (frozen mousse), sounds delicious. I've seen the word "Torrone" before, but it referred to nougat.

Naples, the Amalfi Coast, Capri, Pompeii, Herculaneum, Mount Vesuvius - I had no idea that area was called Campania. Amazing history, once an ancient Greek colony. And the famous food - San Marzano tomatoes, Sorrento lemons, pizza, etc. etc. Wow!

So do you make your own Limoncello?

originally posted by: QuailSeed
Are you using a standard loaf pan for the cake?

Non-stick 9".

I had to look up Semifreddo (frozen mousse), sounds delicious. I've seen the word "Torrone" before, but it referred to nougat.

Similar ingredients and flavor but with the creamy consistency of gelato.

So do you make your own Limoncello?

Limoncello, Limecello and Orangecello. I mix small amounts into cocktails for added flavor and occasionlly serve them as an apperitivo (and I say occasionally because they will kick your ass and take your lunch money).

originally posted by: AugustusMasonicus

originally posted by: QuailSeed
Are you using a standard loaf pan for the cake?

Non-stick 9".

I had to look up Semifreddo (frozen mousse), sounds delicious. I've seen the word "Torrone" before, but it referred to nougat.

Similar ingredients and flavor but with the creamy consistency of gelato.

So do you make your own Limoncello?

Limoncello, Limecello and Orangecello. I mix small amounts into cocktails for added flavor and occasionlly serve them as an apperitivo (and I say occasionally because they will kick your ass and take your lunch money).

Thank you! Do you have a favorite brand of commercially made gelato in the US?

How do you make your own Limoncello?

originally posted by: QuailSeed
Thank you! Do you have a favorite brand of commercially made gelato in the US?

I like Mario Batali's brand.

How do you make your own Limoncello?

I zest 12-15 lemons depending on the size (I try to get the lemons from Amalfi which are huge). Put this into 1500ml of grain alcohol. Let it sit for two weeks. I then make an equal amount of simple syrup and add to the vodka for two more weeks. I then strain the lemons out and store in the freezer.

originally posted by: AugustusMasonicus

originally posted by: QuailSeed
Thank you! Do you have a favorite brand of commercially made gelato in the US?

I like Mario Batali's brand.

How do you make your own Limoncello?

I zest 12-15 lemons depending on the size (I try to get the lemons from Amalfi which are huge). Put this into 1500ml of grain alcohol. Let it sit for two weeks. I then make an equal amount of simple syrup and add to the vodka for two more weeks. I then strain the lemons out and store in the freezer.

Thank you so much!

a reply to: QuailSeed

No problem.

The same recipe works for limes and oranges (or any citrus fruit). Just scale up the amount for limes and down for oranges.

a reply to: AugustusMasonicus

As promised tonight's minted roast lamb chops with vegetables, roast potatoes, Yorkshire puddings and minted lamb gravy.




Manna from heaven

Cody

originally posted by: cody599
Manna from heaven

Agreed, looks excellent.

Is that your own Yorkshire pudding recipe? If so, can you share with us Yanks?

a reply to: AugustusMasonicus

Is that your own Yorkshire pudding recipe? If so, can you share with us Yanks?

Happily

This makes about 6

I use about 3 oz (75 g) of plain flower
1 egg
milk
Salt and pepper to taste

Mix the egg and the flour in a bowl with the salt and pepper, and add the milk until you have the consistency of a pancake mix (Lightly whipped cream)

Take that baby a place lovingly in the refrigerator to cool 20 mins minimum.

In the mean time take a fairy cake tray and add a small amount of oil into each cake placing (About 1/4 inch deep).
Place the tray into a pre-heated oven @ Gas 7 ummmmmmmm 425 F, or 220 C. and let the oil get really really hot, the hotter the better.

Take aforementioned baby from the fridge and get it ready, speed is of the essence now, as you DON'T want to lose heat.

Carefully pour the batter baby into the cake tins (1/2 inch or just over deep) It should sizzle and form kind of crunchy bits.

Get that baby in the oven ASAP and DO NOT even be tempted to open the oven for 15 minutes, on pain of death DO NOT open the oven, for the love of God DO NOT open the oven (did you get that)

After 15 minutes of sweating it out, praying to all things holy and otherwise that the Yorkshires rise, you may peek at them. By now they will hold their rise.

The choice is now yours, either serve them with a meal, or or if you so wish serve hot and fresh with maple syrup, a personal favourite of mine is with sugar and lemon juice (I'm English it's what we do).

Depending on the meal, you can add herbs and spices accordingly, sage works well with pork, rosemary with lamb, and a little chilli powder makes a world of difference.

Try the basics first and then see where where your imagination takes you.

Bon Appetite

Cody

ETA: Peek...................not peak duh

originally posted by: cody599
a reply to: AugustusMasonicus

Is that your own Yorkshire pudding recipe? If so, can you share with us Yanks?

Happily

This makes about 6

I use about 3 oz (75 g) of plain flower
1 egg
milk
Salt and pepper to taste

Mix the egg and the flour in a bowl with the salt and pepper, and add the milk until you have the consistency of a pancake mix (Lightly whipped cream)

Take that baby a place lovingly in the refrigerator to cool 20 mins minimum.

In the mean time take a fairy cake tray and add a small amount of oil into each cake placing (About 1/4 inch deep).
Place the tray into a pre-heated oven @ Gas 7 ummmmmmmm 425 F, or 220 C. and let the oil get really really hot, the hotter the better.

Take aforementioned baby from the fridge and get it ready, speed is of the essence now, as you DON'T want to lose heat.

Carefully pour the batter baby into the cake tins (1/2 inch or just over deep) It should sizzle and form kind of crunchy bits.

Get that baby in the oven ASAP and DO NOT even be tempted to open the oven for 15 minutes, on pain of death DO NOT open the oven, for the love of God DO NOT open the oven (did you get that)

After 15 minutes of sweating it out, praying to all things holy and otherwise that the Yorkshires rise, you may peek at them. By now they will hold their rise.

The choice is now yours, either serve them with a meal, or or if you so wish serve hot and fresh with maple syrup, a personal favourite of mine is with sugar and lemon juice (I'm English it's what we do).

Depending on the meal, you can add herbs and spices accordingly, sage works well with pork, rosemary with lamb, and a little chilli powder makes a world of difference.

Try the basics first and then see where where your imagination takes you.

Bon Appetite

Cody

ETA: Peek...................not peak duh

That is possibly the best explanation of yorkshire pudding making I have ever seen!

I have to say that your dinner did not seem to match your avatar though, I can't imagine that guy sitting down to a nice roast with all the trimmings and then having a snooze on the sofa.

a reply to: cody599

never tried these.....

....but get the feeling we are talking about an oven fried funnel cake? Itll be crispy on the outside, and creamy in the middle?

The tray you cook it in....can you post a picture so I get an idea what you're using?

a reply to: bigfatfurrytexan

I'm pretty sure he is refering to a cupcake/muffin pan when he says 'fairy cake tray'.


Speak English Cody!!

originally posted by: bigfatfurrytexan
a reply to: cody599

never tried these.....

....but get the feeling we are talking about an oven fried funnel cake? Itll be crispy on the outside, and creamy in the middle?

The tray you cook it in....can you post a picture so I get an idea what you're using?

Damned language barriers, I'll be home in about 2 1/2 hours I'll post a picture then, muffin tin sounds about right, my ex GF was raised in the US. She always made bacon and cheese muffins using the same tin

Cody

a reply to: cody599

your ex girlfriend sounds like a girl that knows how to cook