Mmm, that looks tasty. And blurry.
XPav
1742
Well, when you’re hungry, it’s hard to spend the time to get the focus just right, ya know?
Lemon/lime granita with roasted almond hippen cookies. Easy to make, and so fucking good. Melts on your tongue instantly.
edit: sweet, 500 posts!
I don’t do the baking thing, but nonetheless, interman, can you please post notes on how to make the almond cookie.
Sure, it’s really simple. You need 50 grams of white flour, 50 grams of powdered sugar, 50 grams of softened butter, 2 egg whites. Nuts and/or cocoa powder is optional. Mix all that together to a nice batter. Spread it really thin on a baking sheet and bake it at 180c/350f for a few minutes. Shaping it can be the biggest challenge, because you have to do it while it’s hot enough to shape, and that means really warm. I used this old wooden spike looking thing that we use to make a traditional Norwegian Christmas snack, so you just sort of shape it around that and leave it to cool.
Mine turned out too thick, but it tasted pretty decent.
Kaigen
1747
Chicken Pot Pie. Chicken, crimini and shiitake mushrooms, carrots, red and yukon gold potatoes, roasted garlic and shallots in a gruyere wine/cream sauce and baked under a spinach pie crust.
Yup. http://twitpic.com/uss6p
Looks really tasty Kaigan!
And for today, Eggs Benedict from scratch!
English muffin, a slice of sausage, a poached egg, Hollandaise sauce, and some fresh thyme on top. Yum!
tiohn
1751
I’ve been really into roasting whole chickens lately. After trying a bunch of different recipes, as basic french-style chicken in a pot had been my favorite, until I tried this embarrassingly simple recipe from Thomas “French Laundry” Keller:
I was a bit nervous at first because of how simple it is, but it really does produce the best roasted chicken I’ve had. The thing is, because it’s so simple, it really depends on using a really good bird. A subpar bird would be better served by a recipe that produces a jus.
So I roasted a chicken last night (ended up being a crappy chicken, sadly), and then threw the carcass in my slow cooker with a mirepoix and some spices and left that on low for 20 hours and now have a tasty stock, with which I just finished making vichyssoise. I can’t wait for it to chill.
A cow.
Okay, not the whole thing. Yet. I bought a beef quarter. About a hundred pounds of frozen beef: Steaks, roasts, hamburger, bones, and organs. I’ve been increasingly unhappy with knowing where most supermarket beef comes from, but pastured beef from the store is expensive. Buying in bulk means I pay about $4 a pound for something that didn’t spend its life on a feedlot. Plus, I get steaks.
So far, we’ve made hamburgers and a roast. The hamburgers surprised me; grass-fed beef is usually very lean, but these were fatty and delicious. I think the butcher must have ground in some additional fat.
The roast was tasty, but a bit of a preparation error, I think. I chose a cut pretty much at random, which turned out to be a cross-rib roast. What I didn’t realize at first was that this cut is closer to chuck than a rib roast–that is, it’s rather tough. Fortunately, we figured this out in time to understand that it needed to be cooked for a long time at a low temperature, but I think it would have been better with a couple days marinating or as pot roast.
Not that I’m complaining–it was still good. Just not disintegrating-under-my-fork-tender levels of good.
It’s fun working with cuts that I don’t normally use.
Sarkus
1753
Tonight I had angel hair pasta with a white garlic pizza sauce and mozzarella cheese. I was going to add some diced tomatoes, but realized I had accidentally purchased stewed tomatoes instead. So I diced up some pepperoni instead.
Awesome. Even if I did eat too much. The garlic sauce was pretty rich and I should have used less.
I’ve done that one – it’s really, really good. Here’s a clip of Keller making that recipe from Bourdain’s show:
http://www.youtube.com/watch?v=AVpWkRbUHDc
(the sound is WAY out of sync with the video, unfortunately, but hey)
No-name linguine, Campbell’s Tomato Soup, Parmesan cheese. 
No-name linguine, Campbell’s tomato soup, grated Parmesan cheese.
Damn, the anti-good eats backlash has begun.
tiohn
1758
There’s food porn, and then there’s food rape.
Ugh holy fucking shit. I’m a broke college student and I make more appetizing food than that.
krasno
1760
Actually, in my freshman dorm, I made better food than that with just two crappy electric burners. If I hadn’t lost my camera before uploading any of the pictures, I would supply one here. But I had zucchini and peanut butter stir fry on quinoa one night. And I made my own tomato sauce once.
