What's Cooking EDF? #4

[fluffpop62]

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Crab Towers with Avocado & Gazpacho Salsa


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i want to learn how to make it just because it looks so good! you guys are all very talented and it makes me want to stray from my lean cuisines!

[BK_]

Crunchy Almond-Crusted Duck Breasts with Chanterelle Salad



Another Jean George recipe from the Food & Wine website.

http://www.foodandwine.com/recipes/c...nterelle-salad

Something about this dish tasted a bit off to me. Not sure what it was though... maybe I just prefer fruit based sauces with duck.

[shemp]

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This was the first time i've filleted a fish on my own but it turned out ok.


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Filet knife (assuming you used the pictured one) will help a bit. Also suggest using the scraps for fish head soup if you hadn't planned on it...

[BK_]

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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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Thanks. Its alot of fun - I really regret all those years of delivery and microwave dinners right now.

[cbloom]

Standard seared scallops with polenta and braised bok choy.

These threads make me want a better camera.

[adrockuk]

This is a bit of a cheeky cross-post from the Lounge but time is of the essence.
Request for dinner ideas

If any of you can have a look at my sorry list of ingredients and come up with dinner ideas I'd be grateful.

[cbloom]

Double cut pork chop, seared apricots, red wine reduction,
sauteed asparagus,
"grilled" polenta w/ parmesan,
sherry-braised endives w/ cherries


ps. the double cut pork chops at Trader Joes are super cheap and fabulous. I've gotten the Berkshire ones for $50000 before and there's really not a huge difference.

[ElSapo]

I haven't been cooking much because I've been trying to lose weight. Everything has been more simple and less involved/complicated. But this weekend I wanted to make something, and this is what came out:

Pan seared polenta (Double Gloucester & Garlic polenta), with a caramelzied balsamic sauce.

For the polenta, it's a relatively standard recipe (1 cup corn meal, four cups water, salt & pepper) and I added minced garlic as it started to come together and the cheese as it got thick.

I chill it overnight in some shallow containers and turned it out and cut it discs with biscuit cutters. Pan seared in olive oil.

For the sauce, it's a light caramel that I added balsamic to, and then whisked in some oil. I let that stand overnight with a sprig of rosemary and a clove of garlic in it.

[somethingstupid]

I mainly lurk here, but I thought this meal came out well, and I happened to have my camera on me.

Spinach:

boil 1 packet of frozen CHOPPED spinach with 1 tsp salt, 1 tsp turmeric until the spinach is limp

while it's boiling, mix 1/2 carton of plain yogurt with 1/2 tsp cumin, 1/2 tsp methi, 1/4 tsp chili powder, beat it until it doesn't have any lumps left

combine the two, MAKE SURE THAT THE YOGURT DOESN'T CURDLE. A good way to ensure this is to make the meal in this order: (1) put spinach / water on the stove (2) do everything else but turn off the spinach when it's cooked so that it can cool down (3) just before serving, mix the cooled down spinach / yogurt and stir quickly so that it's not too hot.


Keema:

chop 1/2 large onion and fry

when it gets brownish, add 1 tsp ginger / garlic paste, cook it in

add 1 lb ground beef (or lamb or turkey) along with 2 heaping tablespoons corriander, 1 tsp chili power, 1 tsp salt, 1 tsp turmeric, and cook

drain fat as needed

when the meat is cooked, chop 1/2 tomato into large pieces, add to the mixture along with 1 tsp garam masala, cook this in until the tomatos are soft



The rice is just one of those boxes of flavored rice, but plain rice works well for this meal.

[turnipmonster]

chile rellenos filled with zuchhini flowers and oaxacan string cheese with a tomato broth, elotes (corn with cotija cheese and chile powder) served on the side.