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What\'s Cooking EDF? #4
http://farm2.static.flickr.com/1017/...dc2fa589ef.jpg
I was really happy with this. The combination of creaminess (coconut rice), spiciness (fish), and sweetness (vegetables) was very interesting. The vegetables were from the union square greenmarket and were extremely good. (baby carrots, bok choy, green garlic, green onion, ginger, and a little bit of sesame and olive oil) I've made this exact side with less fresh vegetables and it didn't come close. The rest of the recipe can be found here: http://www.epicurious.com/recipes/re...s/views/104812 I'm still not sure what I think about Copper River Salmon. It was good, but I'm not sure if I like it any better than the organic salmon I usually pick up at Citarella. Thoughts? |
Re: What\'s Cooking EDF? #4
How much do you typically pay for organic Salmon? At the Palo Alto farmer'smarket today I saw pretty much $15-22/pound. I wanted it but that's just too much.
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Re: What\'s Cooking EDF? #4
I usually spend between 15 and 20 dollars a pound. Anything around the 10 dollar range in NYC is usually pretty bad. I bet 20 dollar salmon where you live is really like 30 dollar salmon here.
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Re: What\'s Cooking EDF? #4
Didn't take any pictures of my stuff [img]/images/graemlins/frown.gif[/img]
2 weeks ago, super easy dinner for my sister. Cook baby spinach in frying pan with oil until wilted. Butterfly chicken breast. Stuff with spinach and goat cheese and pine nuts or slivered almonds. Top with some sundried tomato if you want. Slice zucchini and yellow squash and asparagus and place on a baking sheet. Drizzle olive oil, basalmic vinaigrette, sunflower seed and salt over everything. Put a clove of garlic in a cupcake pan. Pour about 1/2" of oil in the cupcake hole with the garlic. Slice up some Italian bread and brush with olive oil and minced garlic and sprinkle some salt on. Bake. When the garlic is done, peel the cloves and put a few on each piece of bread. They'll be really soft and delicious. Bake everything for like 30 minutes at 350. |
Re: What\'s Cooking EDF? #4
Today I made a grilled sweet potato and scallion salad that I saw Bobby Flay make on Boy Meets Grill.
I had wanted to make it since I saw it and planned on making it today but didn't know what else I wanted. I ended up making a grilled flatbread with ricotta cheese, plum tomatoes, basil, and roasted garlic oil. (This was made on another episode of Boy Meets Grill, but I didn't see it and just used the recipe from the website). http://i12.photobucket.com/albums/a222/Xaston/salad.jpg http://i12.photobucket.com/albums/a2.../flatbread.jpg I was quite pleased with how both of them came out. I forgot to salt + pepper the flatbread a second time (did once after the cheese) after putting the toppings on. It would have been a little more flavorful but was still quite good. |
Re: What\'s Cooking EDF? #4
[ QUOTE ]
How much do you typically pay for organic Salmon? At the Palo Alto farmer'smarket today I saw pretty much $15-22/pound. I wanted it but that's just too much. [/ QUOTE ] Pretty standard for really fresh/organic stuff. Ironically, I eat a lot more meat/chicken than I do fish, but for some reason I can't see the difference in $/lb for meat, but with fish it's like night and day. |
Re: What\'s Cooking EDF? #4
No pics for this one either, gotta get a new digital camera. Made this 2 weekends ago for fathers day to put on some salmon. My parents liked it so much they made make another batch the next day.
(Sorry if the formatting comes out weird, I started adding recipes for everything I make that I like to Google Base and I just copied it from there) Mango Salsa Ingredients: 4 champagne/yellow mangoes (3 if using regular mangoes) 3 firm tomatoes 1/2 bunch cilantro 1 red onion Juice from 4 limes Cholula or Tobasco to taste Salt Directions: Dice tomatoes, mangoes, and onion and place in bowl. Chop cilantro finely. Mix everything together gently by hand. In a small bowl mix the lime juice and hot sauce, then drizzle over salsa. Sprinkle salt over everything and mix again. Cover in plastic wrap and let sit in fridge for one hour. Serve on salmon, chicken or with corn chips. Makes enough for 6 + leftovers. |
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Re: What\'s Cooking EDF? #4
Possibly a bit low brow for this forum? but here's my variation of Spaghetti Bolegnese
chop the vegetables, onion, red and green peppers (i don't use mushrooms because i don't like them) http://img244.imageshack.us/img244/1503/dsc00029mg4.jpg Please note that unless the Italian flag configuration is used during prep. your meal will be crap Fry minced beef seasoned with black pepper, paprika and garlic together with veg in olive oil (i give the onion and pepper a minute head start in the pan): http://img72.imageshack.us/img72/1355/dsc00031an8.jpg Next add chopped tomatoes, vegetable stock, tomato puree and herbs (i use basil and oregano) and simmer for an hour: http://img209.imageshack.us/img209/4307/dsc00032ig4.jpg Finally serve with your favourite pasta and a glass of wine (technically should be red with beef obv but i only drink white) http://img204.imageshack.us/img204/981/dsc00033mm3.jpg |
Re: What\'s Cooking EDF? #4
Goodstuff all. That salmon looks awesome.
I can't wait to use the "food" setting on my camera. |
Re: What\'s Cooking EDF? #4
this sweet potato and scallion salad looks really good. i want to learn how to make more non meat dishes like this.
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Re: What\'s Cooking EDF? #4
Ok, so cooking is my number one hobby at the moment and I really want to get good. My plan was to make tons of different recipies from all different cuisines, then at some point start improvising more and attempting to understand why certain flavors go well together, others dont, etc. I think I'm ready to start making the transition to the second stage, but I'm looking for advice on how to get there. Anyone know of good sources(books, blogs, websites) for this type of cooking knowledge )("elemental" cooking) I saw the book The Improvisational Chef in the bookstore today - anyone have this? I already watch Good Eats and enjoy it.
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Re: What\'s Cooking EDF? #4
A few that I'm pretty proud of as of late:
Steak and Blue Cheese Flatbread http://farm2.static.flickr.com/1228/...c009b475b5.jpg Orange Ginger Chicken http://farm2.static.flickr.com/1402/...d2120050d5.jpg Chicken Breast in Artichoke Cream Sauce http://farm2.static.flickr.com/1073/...a543fdadd6.jpg |
Re: What\'s Cooking EDF? #4
Dids,
Those all look awesome. Would you want to provide some prep details for those? Especially the chicken dishes. |
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Re: What\'s Cooking EDF? #4
dids, recipe for artichoke cream sauce pls.
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Re: What\'s Cooking EDF? #4
Dids,
Avg. time that it takes you to prep each photo for EDF? |
Re: What\'s Cooking EDF? #4
Phot prep is short. It's basically "crop, adjust levels, adjust contrast". Maybe 5 minutes. The biggest key is that I work flashless, which keeps from washing out a lot of color. Then you use the levels function to bring back some light, and the contrast to make everything look sexy.
The orange ginger chicken was just marinated in orange juice concentrate and dice ginger for a bit and then grilled. It was topped with a sauce made with the concentrage, balsamic and (very little bit of) apple cider vinegar, honey, ginger, and a splash of seseame oil. Here's what went into the artichoke sauce (from my blog) -took canned artichoke hearts and rinsed and drained them -diced and sweated shallot and onion and some fresh thyme -added chicken stock to the pan -added the artichoke hearts, more thyme and then some cream -let that reduce by about 60% while added more salt, pepper and thyme |
Re: What\'s Cooking EDF? #4
[ QUOTE ]
How much do you typically pay for organic Salmon? At the Palo Alto farmer'smarket today I saw pretty much $15-22/pound. I wanted it but that's just too much. [/ QUOTE ] What is organic salmon? Is this some sort of special farm raised salmon? Ranch 99 on 35 in Pacifica presently has wild caught salmon steaks for 7.99 (BC). No (wild caught) filets. The Thursday farmer's market in Daly City typically/seasonally has steaks for, last I bought, about $10-12 and filets for ~$15+. I read or heard (I'm repeating something, I'm not any sort of expert) that "line caught" is the most eco-friendly and best for you; personally, I just make sure it isn't farm raised. |
Re: What\'s Cooking EDF? #4
[ QUOTE ]
What is organic salmon? Is this some sort of special farm raised salmon? Ranch 99 on 35 in Pacifica presently has wild caught salmon steaks for 7.99 (BC). No (wild caught) filets. The Thursday farmer's market in Daly City typically/seasonally has steaks for, last I bought, about $10-12 and filets for ~$15+. I read or heard (I'm repeating something, I'm not any sort of expert) that "line caught" is the most eco-friendly and best for you; personally, I just make sure it isn't farm raised. [/ QUOTE ] Yea it looks like it just "organically" farm raised salmon. http://www.grinningplanet.com/2004/0...on-article.htm i think you are right though - i'm going to start trying to buy wild caught fish whenever possible (copper river falls into this catagory) |
Re: What\'s Cooking EDF? #4
A few friends came over for some cioppino tonight. Got this recipe on foodnetwork.com.
I added about 10 clams and used dry thyme instead of fresh. It was delicious. Also, i would have put up pics if i had a camera other than my phone. Damn that thief who stole mine... It was actually pretty east and recommend this for people who are cooking for friends/company. 1/4 cup (3 turns around the pan in a slow stream) extra-virgin olive oil 1 teaspoon crushed red pepper flakes 2 to 3 flat fillets of anchovies, drained 6 cloves garlic, crushed 1 bay leaf, fresh or dried 2 celery ribs, chopped 1 medium onion, chopped 1 cup good quality dry white wine 1 (14-ounce) container chicken stock 1 (32-ounce) can chunky style crushed tomatoes 4 sprigs fresh thyme, leaves removed (about 1 tablespoon) 1 handful flat-leaf parsley, chopped 1 1/2 pounds cod, cut into 2-inch chunks Salt and pepper 8 large shrimp, ask for deveined easy-peel or peel and devein 8 sea scallops 16 to 20 raw mussels, scrubbed A loaf of fresh, crusty bread, for mopping In a large pot over moderate heat combine oil, crushed pepper, anchovies, garlic, and bay. Let anchovies melt into oil. The anchovies act as a natural salt, the pepper flakes will infuse the oil, providing heat. Chop celery and onion near stove and add to the pot as you work. Saute vegetables for a few minutes to begin to soften and add wine to the pot. Reduce wine a minute, then add chicken stock, tomatoes, thyme, and parsley. Bring sauce to a bubble and reduce heat to medium low. Season fish chunks with salt and pepper. Add fish and simmer 5 minutes, giving the pot a shake now and then. Do not stir your soup with a spoon after the addition of fish or you will break it up. Add shrimp, scallops, and mussels and cover pot. Cook 10 minutes, giving the pot a good shake now and again. |
Re: What\'s Cooking EDF? #4
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Cook baby spinach in frying pan with oil until wilted. Butterfly chicken breast. Stuff with spinach and goat cheese and pine nuts or slivered almonds. Top with some sundried tomato if you want. Slice zucchini and yellow squash and asparagus and place on a baking sheet. Drizzle olive oil, basalmic vinaigrette, sunflower seed and salt over everything. Put a clove of garlic in a cupcake pan. Pour about 1/2" of oil in the cupcake hole with the garlic. Slice up some Italian bread and brush with olive oil and minced garlic and sprinkle some salt on. Bake. When the garlic is done, peel the cloves and put a few on each piece of bread. They'll be really soft and delicious. Bake everything for like 30 minutes at 350. [/ QUOTE ] I made a version of this last night and it was pretty solid. Needed more of the spinach and cheese stuffed inside, but that was just a proportion effort. I may try it again with some variation to see if there might be something more to enhance the flavor combo. ----- I don't know how much people do lunch cooking, but I'd be interested to hear from those that do it. It's kind of a different ballgame, but I'm getting tired of my soup and basic sandwitches mentality I'm in. Any thoughts on how to spice up lunches? |
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[ QUOTE ]
A few friends came over for some cioppino tonight. Got this recipe on foodnetwork.com. [/ QUOTE ] This is a winner. One of my go-to dishes for group dining at my place. Always delivers. Helps to live in Seattle and have amazing seafood access. KJS |
Re: What\'s Cooking EDF? #4
Crab Towers with Avocado & Gazpacho Salsa
http://www.slamdunkpro.com/Resources/crab_salad.jpg |
Re: What\'s Cooking EDF? #4
sounds and looks delicious!
ingredients? |
Re: What\'s Cooking EDF? #4
It's a lot of knife work, but it does look good!
Crab Towers with Avocado & Gazpacho Salsas You can prepare the crabmeat salad and gazpacho salsa several hours ahead of serving, but the avocado salsa should be prepared just before assembly. INGREDIENTS Crabmeat Salad 3 tablespoons extra virgin olive oil 1 tablespoon champagne vinegar 1 teaspoon grated lemon zest or minced 1/2 teaspoon Dijon mustard 1/2 teaspoon table salt 1/8 teaspoon ground black pepper 2 tablespoons mayonnaise 12 ounces lump crabmeat (or backfin), preferably Atlantic blue crabmeat, carefully picked over for shell fragments Gazpacho Salsa 1 yellow bell pepper, cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup) 1/2 small cucumber, peeled if desired, seeded, and cut into 1/8-inch pieces (about 1/2 cup) 1 medium plum tomato, cored, seeded, and cut into 1/8-inch pieces (about 1/2 cup) 1 small rib celery, cut into 1/8-inch pieces (about 1/2 cup) 1/2 small red onion, minced (about 1/4 cup) 1/2 small jalapeño chile, stemmed, seeded, and minced 1 tablespoon minced fresh cilantro leaves 3/4 teaspoon table salt 1/4 teaspoon ground black pepper 2 tablespoons extra-virgin olive oil 1 tablespoon sherry vinegar Avocado Salsa 3 avocados (ripe), cut into 1/4-inch dice 1/4 teaspoon ground coriander 1/2 teaspoon table salt 1/2 teaspoon ground black pepper 2 tablespoons lime juice from 1 lime Garnish 1 cup frisée 2 oranges, peeled using a paring knife and segmented 1. FOR THE CRABMEAT SALAD: Whisk the olive oil, champagne vinegar, lemon zest, mustard, salt, and pepper together in a small bowl. Measure 3 tablespoons of the vinaigrette into a medium bowl and mix with the mayonnaise. Add the crabmeat to the mayonnaise mixture and toss to coat. Cover with plastic wrap and refrigerate until needed. Set the remaining vinaigrette aside. 2. FOR THE GAZPACHO SALSA: Toss the yellow bell pepper, cucumber, tomato, celery, red onion, jalapeño, cilantro, salt, pepper, olive oil, and sherry vinegar in a medium bowl and set aside. 3. FOR THE AVOCADO SALSA: Toss the avocado, coriander, salt, pepper, and lime juice in a medium bowl and set aside. 4. TO ASSEMBLE: Place a 3-inch-wide round biscuit cutter in the center of an individual plate. Use a slotted spoon to press 1/3 cup of the Avocado Salsa into the bottom of the cutter using the back of a soup spoon. Lift the cutter off the plate slightly to reveal some but not all of the avocado. Holding the cutter aloft, press 1/3 cup of the Crabmeat Salad evenly into the cutter on top of the avocado. Lift the cutter farther to reveal some but not all of the crab salad. Holding the cutter aloft, use a slotted spoon to press 1/3 cup of the Gazpacho Salsa evenly into the cutter on top of the crab. Gently lift the cutter up and away from the plate to reveal the crab tower. Repeat the procedure five more times with the remaining ingredients. 5. Dress the frisée with the remaining champagne vinaigrette. Place a few sprigs of the dressed frisée on top of each crab tower and arrange the orange segments, if using, around the towers. Serve immediately. |
Re: What\'s Cooking EDF? #4
Lunch: Bacon, Egg, and Cheese Sandwich + last night's Entourage
http://img260.imageshack.us/img260/9...andwichen5.jpg Ingredients: thick cut apple wood smoked bacon sharp provolone toasted sour dough bread 2 fried eggs duke's mayo s & p vine ripe tomato red onion Dids, solid as usual. |
Re: What\'s Cooking EDF? #4
Great stuff all. The last two pictures have me starving and I just ate lunch.
Appetizer from Friday night: http://farm2.static.flickr.com/1099/...2eb85bea62.jpg From Food and Wine Magazine: ingredients 18 ounces sea scallops, cut into 3/4-inch dice 1/4 cup fresh lemon juice 3 tablespoons fresh grapefruit juice 3 tablespoons fresh orange juice 2 tablespoons grapeseed oil 1 tablespoon almond or hazelnut oil 1 Thai chile or jalapeño, seeded and minced Salt and freshly ground pepper 1 red bell pepper directions In a medium bowl, toss the scallops with the citrus juices, grapeseed and almond oils and chile and season lightly with salt and pepper. Cover and refrigerate until the scallops are opaque, 45 minutes to 1 hour. Meanwhile, roast the bell pepper directly over a gas flame or under the broiler, turning, until charred all over. Transfer the pepper to a bowl, cover and let steam for 10 minutes. Peel the pepper and cut it into 1/2 -inch dice. Add the roasted pepper to the scallops, season with salt and pepper and stir. Serve the scallops in large spoons, small bowls or scallop shells set on a bed of ice. |
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Spaghetti Carbonara
Sorry for the horrible photo, using my camera phone. Lost my digi to theives, but will get a new one soon, I promise! http://i184.photobucket.com/albums/x...702_190439.jpg I've been looking though recipes, then decided to make it how I thought it should be made. With no set ingredients. My list of what went in: bacon 1 onion 2 cloves of garlic 2 eggs a handful or so of parmesan cheese a little cream fresh ground black pepper little bit of crushed red pepper made for two. this was indeed quite delicious! |
Re: What\'s Cooking EDF? #4
BK, do you have the CIA's "The Professional Chef"? it's a great, great book with lots of info on the things you are curious about.
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slamdunkpro--
Your towers are really stunning. I have been wanting to buy biscuit cutters to try out this kind of presentation for various things for some time. Maybe I'll finally get off my butt and do it. Kudos. |
Re: What\'s Cooking EDF? #4
No, but I just checked out the description and reviews and it sounds like exactly what I was looking for. I think I'm going to get it this weekend.
Last week I bought The Improvisational Chef and I like it alot so far. |
Re: What\'s Cooking EDF? #4
just ordered fresh direct for the first time, they seem to have great selection in some areas and very limited in others. any other nycers have good/bad things to say about fresh direct?
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Re: What\'s Cooking EDF? #4
I order from fresh direct on a pretty regular basis. I have found that it isnt any more expensive (and often cheaper) than a nyc grocery store or things like paper towels, canned goods, spices, soap, etc. Even sharon's sorbet, which you can find for 2.50 each on fresh direct versus 3 dollars plus at a normal grocery store Plus you don't have to worry about carrying those large items back to your apartment.
I generally don't get meat, chicken, fish, veggies, or fruit from fresh direct because it isn't really any cheaper and I would prefer to hand pick these sorts of products. But for anything where consistancy doesn't fluctate alot I would rather just get it delivered. |
Re: What\'s Cooking EDF? #4
How much money did you have to spend on crab in order to make two of these stacks?
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Skirt Steak with Cipotle Aioli Sauce & Cipotle Corn Salad
http://farm2.static.flickr.com/1178/...167ada73ae.jpg The steak was marinated in a really really tasty puree of oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar. The steak was nice quality but I think this made the dish for me. The chipotle aioli was a simple recipe from the food network website (repasted below): 1 cup mayonnaise 1/4 cup Dijon mustard 2 tablespoons white wine vinegar 1 tablespoon minced canned chipotle chilies 1 tablespoon minced garlic |
Re: What\'s Cooking EDF? #4
BK,
You continue to impress. It's also cool to read that you are relatively new to cooking and trying hard to become more proficient. Your work already looks very good, I'm sure you'll be making some insanely complex, creative, and delicious stuff too. You've definitely inspired me to get a little more serious about my cooking. |
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How much money did you have to spend on crab in order to make two of these stacks? [/ QUOTE ] i pound of lump meat makes 5 towers |
Re: What\'s Cooking EDF? #4
Pan Roasted Fresh snapper (dry filleted) on a roasted capsicum sauce with fresh mayonnaise and a side of spinach with roasted hazelnuts (and apple cider vinaigrette). Plating is way too busy, in hindsight i would serve the spinach and salad in a separate bowl.
http://i94.photobucket.com/albums/l9...7/snapper1.jpg http://i94.photobucket.com/albums/l9...7/snapper2.jpg This was the first time i've filleted a fish on my own but it turned out ok. Red Wine Syrup Poached Quinces on overnight Bircher Muesli w/ roasted hazelnuts, yoghurt, honey, etc. http://i94.photobucket.com/albums/l9...t7/quinces.jpg This was ok but a bit too sweet for breakfast. |
Re: What\'s Cooking EDF? #4
[ QUOTE ]
Lunch: Bacon, Egg, and Cheese Sandwich + last night's Entourage http://img260.imageshack.us/img260/9...andwichen5.jpg Ingredients: thick cut apple wood smoked bacon sharp provolone toasted sour dough bread 2 fried eggs duke's mayo s & p vine ripe tomato red onion Dids, solid as usual. [/ QUOTE ] the lighting b/c of your plate's reflectiveness looks incredible |
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