What did I cook this weekend.....

[Temptd2]

Trying a new recipe - low carb Impossible Pecan Pie. LOOKS pretty good, smells delicious. Will post more later when we cut that sucka open!

 

[user 211287]

Mmmm... home made clam chowder using freshly caught razor clams. That sounds amazing, but I don't see any sourdough (or beer) laying around to go with it. Although, whenever I see razor clams I think...

Razor clams shudder in terror of the geoduk... (gooey-duck)

I've pulled a few of these myself, not as bit as the titan in the photo!
Yes, for those not from the PNW. That is a CLAM.

Our Asian market has them fresh. Ive been so tempted to get 1 or 2 and see how they work for a chowder.

 

[bob1852]

Grilled mahi mahi, habanero blackberry salsa, avacado, and mexican rice.

 

[TwistedGray]

Lived on razor clams while I was in China a few years back. So yummy

Deep fried brie wedges

 

[Inkleg]

Sous Vide 3/18 meat because that’s all Captain Brilliant here wrote on the vacuum sealed bag found in the freezer. 130° for 3 hours then finished in the hot fondant potato cast iron pan goodness.

 

[schematix]

Grilled shrimp and mushroom risotto. Made shrimp stock from the shells.

Finished the risotto with a touch of heavy cream.... I was a huge fan of it. May do that more often.

 

[Hoppy2bmerry]

I was in the mood for wings... I don't know why. Satisfied.

 

[Staestc]

Sous Vide 3/18 meat because that’s all Captain Brilliant here wrote on the vacuum sealed bag found in the freezer. 130° for 3 hours then finished in the hot fondant potato cast iron pan goodness.

View attachment 605887

Looks awesome! I have got to try those potatoes. I snagged the recipes for those and the little potato puff things that you or somebody else posted a while back and I need to make both of them!

 

[bob1852]

Making some pho' broth...

 

[JB_Brewing2]

Twice baked taters with prosciutto, Gruyere, petite peas, sour cream. and heavy cream. Yum!

 

[Hoppy2bmerry]

Sausage, onion, blk olive pie. NY style of course.

 

[VApatriot]

New toys came from amazon today

What’s most amazing is all 4 fit on my cook top together, something my old pans could never do.

I have a whole pot rack full of Allclad SS and we love that stuff. If you don't already own some, I'm sure you'll love using them.

 

[schematix]

I have a whole pot rack full of Allclad SS and we love that stuff. If you don't already own some, I'm sure you'll love using them.

I like them, although i've had to make a lot of adjustments. I've used them all, but my favorite so far is the saucier.

My older pans have a very very thick copper layer on bottom that holds a lot of heat. I've burned butter twice now warming butter in the All-Clad because it took no time at all.

My older frying pans have a different lip than the all clad does. The first time i gave a pan of mushrooms a flip i sent half them onto the stove top.

And lastly i poached some eggs in the large 5 qt saute pan, and i've never spent so much time cleaning 1 pan before. Egg is now permanently affixed to the pan after 1 use. I was able to get most of it off with baking soda, vinegar and a lot of scrubbing, but some i couldn't even get off with my finger nail. My previous egg poaching pan was semi-non stick and was a breeze to clean. Gonna have to find something better for this as it's not sustainable.

I have a feeling i'll be buying more and tossing my old stuff even though it's perfectly good because the dimensions of this stuff is so much better suited to how I cook.

 

[schematix]

Shame and regret. Impromptu deep fry.

Wanted to try my hand at fried pickles. Omg best I’ve ever had in my life.

Also wanted to try homemade cheese sticks. Had some technical difficulties but in general good. Used a string cheese stick, Colby jack stick, baby bel, 3 yr aged cheddar and pepper jack. Best was the string cheese and the baby bel was a close second!

Breading was light coat of flour, quick dip in egg and then seasoned panko. Put in freezer for half an hour to firm up.

 

[theinterneti]

Ham -- "Cooks" brand bone-in. Rubbed with a mixture of brown sugar, bacon fat, Worcestershire, soy sauce, and liquid smoke, cloves and allspice. Wrapped tightly in foil and baked @ 275 for ~3 hours.

"Red-eye gravy" -- Ham pan bottom and drippings, added brown sugar, clove, allspice and plenty of strong black coffee. Reduced for 20 minutes and thickened with cornstarch water. An Alaskan delicacy!

Brussels sprouts -- McCormick Vegetable seasoning and bacon fat, roasted @ 425 loosely covered for ~35 minutes

Butternut squash -- Pan-roasted with butter, brown sugar, allspice and cinnamon. Cranked the pan to high, added the squash then covered and reduced heat to med-low. Shook the pan every 5 minutes.

Paired with some of my US-05 cheap juice cider

 

[passedpawn]

Shame and regret. Impromptu deep fry.

Wanted to try my hand at fried pickles. Omg best I’ve ever had in my life.

Also wanted to try homemade cheese sticks. Had some technical difficulties but in general good. Used a string cheese stick, Colby jack stick, baby bel, 3 yr aged cheddar and pepper jack. Best was the string cheese and the baby bel was a close second!

Breading was light coat of flour, quick dip in egg and then seasoned panko. Put in freezer for half an hour to firm up.

View attachment 606138

I deep fried cheese sticks once. There was no cheese inside when done - breading straws. I failed to freeze first.

 

[schematix]

I deep fried cheese sticks once. There was no cheese inside when done - breading straws. I failed to freeze first.

The advice I read, and somewhat ignored was to flour, then egg, then crumb, then egg and crumb again. In hindsight that heavy coating is key for forming an impermeable shell. I had my 5 year old helping me with the breading process and thought that would have made it too hard to do with him.

I did freeze for about 30 minutes. Was better than nothing. I only ended up with a (delicious crispy) shell on the 3 yr cheddar. That stuff made a huge ******* mess of my fry oil and I had to filter it through a paper filter.... I would have dumped it had it not been replaced 2 weeks / 3 sessions ago.

 

[applescrap]

Sausage, onion, blk olive pie. NY style of course.

That looks like a beautiful thin crust, very nice.

 

[Hoppy2bmerry]

Thanks, I’m getting pretty good at shaping and stretching the dough.

 

[applescrap]

I am not, but dang I am prolific. I am working the dough to cold for starters, and for some reason after a few days the fermenting (?) dough seems to wet to rework with flour. It does produce a very airy soft dough. When I worked it with flour it took to much in. Do you (anyone else) have any good pizza dough recipes? Been wanting one. I dont know how it will work in bulk, but its time I at least try. Maybe pizza thread is better place, but thought I would ask here.

 

[bob1852]

I've been using this one for awhile and am happy with it.

I will say that I rest the balls at room temperature for several hours (not 30 minutes) before stretching (step 6) and that seems to make a big difference.

Also, my convection oven set to 550* cooks pizzas in less than 6 minutes which has made far superior results compared to my old oven set to "bake" at 550.

https://altonbrown.com/pizza-dough-recipe/

 

[Hoppy2bmerry]

I’ve seen some of the dough debates on the pizza thread... I just do a pretty ordinary dough with a little olive oil. Also use olive oil in the proofing bowl/container.

 

[S-Met]

Making some pho' broth...

View attachment 606011

Good choice in fish sauce, makes a big difference.

I add Ox-tail, marrow bones and tendon for the broth. Looks like jello when its done and cool. The instant-pot makes quick pho stock. Marrow bones are ready in 3hrs instead of all day.

 

[bob1852]

Good choice in fish sauce, makes a big difference.

I add Ox-tail, marrow bones and tendon for the broth. Looks like jello when its done and cool. The instant-pot makes quick pho stock. Marrow bones are ready in 3hrs instead of all day.

Yup. I did it in the instant pot. Was pleasantly surprised, definitely worth it just from a time saving standpoint.

 

[LakesideBrewing]

I am not, but dang I am prolific. I am working the dough to cold for starters, and for some reason after a few days the fermenting (?) dough seems to wet to rework with flour. It does produce a very airy soft dough. When I worked it with flour it took to much in. Do you (anyone else) have any good pizza dough recipes? Been wanting one. I dont know how it will work in bulk, but its time I at least try. Maybe pizza thread is better place, but thought I would ask here.

Marc Vetri’s new book Mastering Pizza is invaluable!

 

[Staestc]

It’s easy. I will expand on it and post the recipe when I get a chance.

I did not forget about this. I've just been busy.

The recipe is a basic star bread recipe. The one I made has a filling made with butter, cinnamon, and sugar, but you can put whatever fillings in that you want. I think my next one will be savory with a marinara filling with parmesan and maybe a little finely crumbled italian sausage. I've see them on the internet made with jam fillings. You basically make the dough, let it rise, roll it out into 4 ~12" disks, coat one disk with filling, place the second disk on top of that, coat that disk with filling, place the third on top of that, coat that disk with filling, and finally place the fourth disk on top of that.

To make it perfectly round, get a bowl just under the size of your dough disks, invert it on top of the stack, and use it as a guide to trim the stack into a circle.

The trick to making it pretty is to find another small bowl or biscuit cutter or whatever that is 2-3" in diameter and put it in the center of the stack. You then use that as a guide to make 16 cuts from the small bowls outer edge out to the edge of the dough disk. So it's like cutting a pizza, but the small bowl in the middle leaves all the pieces connected in the center. You then go around grabbing two adjacent pieces twist them in opposite directions two turns away from each other then pinch the ends together. My ends came undone and I need to probably dampen them and pinch more next time, but it still looked cool

You let it rest/rise again for 30-40 minutes then bake it.

I started with a recipe from taste of home. I will post that next.

 

[Staestc]

Twisted Star Bread

Ingredients:

• 1 package (1/4 ounce) active dry yeast
  
• 1/4 cup warm water
  
• 3/4 cup warm whole milk
  
• 2 large eggs
  
• 1/4 cup butter, softened
  
• 1/4 cup sugar
  
• 1 teaspoon salt
  
• 3-1/4 to 3-3/4 cups all-purpose flour
  
• 3/4 cup jam, butter cinnamon sugar mix, etc.
  
• 2 tablespoons butter, melted
  
• Confectioners’ sugar
  
  Instructions:

1. First, dissolve the yeast in a quarter cup of warm water.
   
2. In a separate bowl, combine your milk, 1 egg, butter, sugar and salt.
   
3. Add the dissolved yeast and three cups of flour.
   
4. Mix with a dough hook or by hand. If your dough is gooey, make sure to keep adding flour a little bit at a time until it’s soft and forms a dough ball.
   
5. Flour a smooth, large clean surface (big enough to roll out 4 12” circles)
   
6. Knead the dough ball for 6-8 minutes until the surface is smooth and elastic.
   
7. Place it in a greased bowl, turning once to lightly oil the top. Cover loosely with plastic wrap and set in a warm place
   
8. When the dough has doubled in size, punch it down.
   
9. Put the dough back on the floured surface and divide the dough into four pieces.
   
10. Form each of the four pieces back into a ball and rest for 5 minutes.
    
11. Roll one into a 12-inch circle.
    
12. Transfer it to a 14-inch pizza pan or the back of a really big cookie sheet lined with parchment paper.
    
13. Spread a third of your filling on this dough circle to within an inch of the edge. Repeat this process twice, layering dough and filling and ending with your final dough circle.
    
14. If your layered dough is not a perfect circle because rolling out perfectly round dough circles is a pastry skill you don’t possess, use a sharp knife to cut the edge cleanly around so that it is a perfect circle.
    
15. Place a 2 ½-inch round cutter on top of the dough in the center, without pressing down.
    
16. Make 16 evenly spaced cuts outward from the circle in the center to the edge of the dough.
    
17. Remove the cutter (or glass). Grasping two strips of the dough, twist them outward twice, away from one another. Pinch the ends of each strip together so your filling doesn’t try to escape. Repeat with remaining strips.
    
18. Cover with plastic wrap and let your dough rise for another 30 minutes.
    
19. Preheat the oven to 375 degrees.
    
20. Separate the second egg, and brush the top of the bread with egg white.
    
21. Bake your bread for 18-22 minutes or until golden brown.
    
22. Brush the bread with melted butter.
    
23. Cool on a wire rack before giving it a light dusting of powdered sugar.

 

[passedpawn]

I like them, although i've had to make a lot of adjustments. I've used them all, but my favorite so far is the saucier.

My older pans have a very very thick copper layer on bottom that holds a lot of heat. I've burned butter twice now warming butter in the All-Clad because it took no time at all.

My older frying pans have a different lip than the all clad does. The first time i gave a pan of mushrooms a flip i sent half them onto the stove top.

And lastly i poached some eggs in the large 5 qt saute pan, and i've never spent so much time cleaning 1 pan before. Egg is now permanently affixed to the pan after 1 use. I was able to get most of it off with baking soda, vinegar and a lot of scrubbing, but some i couldn't even get off with my finger nail. My previous egg poaching pan was semi-non stick and was a breeze to clean. Gonna have to find something better for this as it's not sustainable.

I have a feeling i'll be buying more and tossing my old stuff even though it's perfectly good because the dimensions of this stuff is so much better suited to how I cook.

For cleaning the SS All-clad, you must have a SS scrubby thing. It will clean it in 10-seconds to like-new shine. Though, my wife won't get within 10' of the scrubby because it destroys her nail art. Harumph. Also, there is that chainmail stuff that people use to clean their cast iron, but I haven't any experience there.

Eggs are one of the things I will not use the All-Clad for. I pull out the nonstick for those. There might be some guru out there who's figured out how to cook an egg in all-clad, but not me.

 

[TheDudeLebowski]

Sounds like you should call her bluff and get your own nail art

I've used the chain mail on All-Clad and it works better than the scrubby. Although Im still paranoid that Ill discover scratches over time so I use it only under severe need. I remember doing some research and online I've never read about people having problems with the chain mail. I believe some suppliers even guarantee it but where will they be 5 years from now.

The chain mail works amazingly well but the majority of use I do with it is on cast iron pans where scratches aren't as bad as shiny SS

 

[VApatriot]

And lastly i poached some eggs in the large 5 qt saute pan, and i've never spent so much time cleaning 1 pan before. Egg is now permanently affixed to the pan after 1 use.

My wife's tradition for Christmas breakfast is Eggs Benedict, so gotta poach them eggs. We got some of those silicone egg poaching cups from some store or other a long time ago and they work great. The eggs do come out a little dome shapped but I'm fine with that, you don't lose any egg to the water like can happen with traditional poaching from just cracking the egg into the hot water.

Like these: https://www.amazon.com/dp/B000P6FD3I/?tag=skimlinks_replacement-20