BS: The other recipe thread is too long

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 30 Dec 23 - 09:48 AM

Ah, the sweets I didn't make this year, all mom's old recipes:

Florentines
Daiquiri balls

The ones I didn't get a care package of:

Marzipan
Mud cookies

I vent my resentment here...

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 31 Dec 23 - 03:03 PM

My new thing is the cold oven. Usually I sauté aromatics, reserve, sear meat, deglaze, add veg, all on stovetop, then pop in preheated oven. I then have a dirty pan, plate, and utensils, and stovetop, too. And a chopping board and knife.

Kitchen stays much cleaner, and I haven't noticed any taste or texturre difference, if instead I layer everything, raw, and pop into cold oven, then turn oven on.

Made a venison paprikás by putting garlic (should have been bacon grease, I know, Mom) on the bottom of the dish with hot paprika, then onion and celery with marjoram and some salt, then cherry tomatoes and zucchini for some liquid, then the meat dry rubbed with more paprika and smeared with beef bouillon paste, then mushrooms with thyme and a little more salt, and a hefty splash of wine. Nothing but knife and chopping board to wash. The added preheating time wasn't as much as the saved sautéing, reserving, searing etc. time, either.

Subject: RE: BS: The other recipe thread is too long
From: BobL
Date: 01 Jan 24 - 08:03 AM

Interesting. One of my pizza recipes says bung it in a cold oven with the heat turned up to maximum, give it 15 minutes instead of the usual 10. Works just as well as preheating.

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 01 Jan 24 - 09:38 AM

We bought a cooker with an induction hob a couple of years ago. We have one or two pans that aren't compatible but, apart from that, we think it's brilliant. You can get things up to the boil ultra-fast and nothing ever burns on to the hob. If you carelessly splatter stuff all over it it's just an easy wipe-up, no scouring or scraping. Learning how to control the heating-up and simmering is a learning curve, but we got there!

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 02 Jan 24 - 11:48 AM

Garlic OIL, sorry.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 03 Jan 24 - 03:21 PM

Ok, new cut of meat, for me: what they called Easy-carve leg of lamb, which is boneless on top but not bottom.

Day 1: Put a lot each of that peeled garlic I love, whole white peppercorns, and rosemary, and a little each of grosgrain mustard and olive oil, into a food processor, made mush.
Untied the leg, opened that end up, crammed every nook and slathered the outside with the mush, wrapped the leg tightly in parchment paper. Put in fridge.
Day 2: brought leg to room temp. Unwrapped, rewrapped the meat around the boneless end, retied it tightly. Put leg in roasting pan. To keep the mush that was falling off from burning, put some white wine in bottom of roasting pan. Just before sticking into preheated 450 oven, poured a little garlic oil onto the top, rubbed that in. Hot oven 15 mn, then 350 for an hour. Let sit out of oven while deglazing roasting pan, finishing any accompaniements, and so on. Pour deglazed juices into separator.
It made a marvy crust. Marvy juices. The lamb was perfectly rare -in fact, I wouldn't have minded another 15 mn, but I took the edge piece.

Success at first leg!

Subject: RE: BS: The other recipe thread is too long
From: Steve Shaw
Date: 03 Jan 24 - 06:15 PM

Boil up your lamb leg, feed it to the cat and go out to buy a whole shoulder of lamb on the bone. If your butcher removes the neck fillet yet still wants to sell it as "whole shoulder," change your butcher. Put the lamb into a big roasting tin, season it lightly and insert four or five sprigs of fresh rosemary into its cracks and crevices. Put it into an oven at 120°C and leave it untouched for at least six hours. You can whack the oven up for the last 20 minutes to crisp up the outside. Let it rest for at least half an hour. Believe me, you will never regret doing this. And you won't need a knife to "carve" it.

As for cooking it with garlic, I'd say that's fine (with whole cloves) if you have a big gathering who will help you to devour the whole lot. If you want meat for cold, however, it's best to leave the garlic out.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 06 Jan 24 - 01:57 PM

Leftover lamb, fried with zucchini and a lot of cumin and ginger. Used most of the meat. Bone and fat and all will make broth, later.

Subject: RE: BS: The other recipe thread is too long
From: Mrrzy
Date: 03 Feb 24 - 03:40 PM

I made my own paté, waaay easier than pie. 7 mn, from get the duck fat out of the fridge, to put the mixture into a ramekin to put back in fridge. It is delicious. No idea it was so simple.

What happened was, when I thawed my duck from the farmer, it had no liver in it, which I noted to the seller. Apparently they don't include the duck livers like they do with the geese, but because I was disappointed, have a free pound of duck livers.

So I found a recipe for 1 duck liver, followed it (mostly), found the mixture too runny so in went a second duck liver, looked good. Then I made another one with the other 3 livers just by hand, based broadly on the recipe.

I can't tell'm apart.

Original recipe ingredients: 3 oz duck fat, 1 large shallot, 1 duck liver, 1/4 t herbes de provence, 1 peeled crushed garlic clove, 1/4 t salt, 1 t cognac.

Melt fat, add the some onion I subbed, the garlic, the bouquet garni I subbed; after a bit, add the liver, in pieces, dried better than I did, wow that was some splatter, you should see my forearm. Once the liver has no pink, put in food processor with the cognac, process to mush. This is where it was too runny, so I fried up that second liver in the still-greasy pan, and processed some more. Put in ramekin to solidify.

So for the second one, I used 3 livers and only 1 oz of duck fat plus another oz of my garlic oil, a little more onion, everything else pretty much the same. This is the one I've been eating with cornichons, to avoid the bread.

The other one is frozen, for science. The recipes all said it would freeze well.

A recipe I haven't tried, but might some day, is this:

8 oz. duck liver, chopped
1 oz cognac
1 1/4 cups heavy cream
6 tbsp. unsalted butter, cubed
1 1/2 tsp. kosher salt
3 egg yolks

Heat oven to 300°. Line a 9" x 5" x 2¾" loaf pan with plastic wrap, letting at least 4" hang over the edges; set aside. Purée liver, cognac, cream, butter, salt, and yolks in a food processor until smooth. Press mixture through a fine-mesh sieve into a bowl. Spread into prepared pan; fold excess plastic over top of pan. Place pan into a 9" x 13" baking dish; pour boiling water into dish to come halfway up outside of pan. Bake until slightly firm, about 35 minutes, or until an instant-read thermometer inserted into middle of mousse registers 150°. Chill until completely firm, at least 4 hours.

Any of you guys made your own?