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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Fri Jul 06, 2018 12:10 pm

I'm going to a rose tasting tomorrow at Bill Spohn's, and so today am making a mushroom pate to take along. It's a Jacques Pepin recipe--mixed cooked mushrooms with lots of shallots, garlic and onions bound with gelatin--set in a sauce. He makes four individual portions--I'm going to make one long one--with a tomatillo sauce.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Mike Filigenzi

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Re: What's Cooking (Take Three!)

by Mike Filigenzi » Mon Jul 09, 2018 1:29 am

Tonight's supper was swordfish that was coated in olive oil and berbere mix and then pan fried. Served it with the Serious Eats roasted potatoes and a green bean-cherry tomato salad. Caprese to start and a blueberry custard cake with cinnamon basil ice cream to finish. Mostly, I was really happy to have cooked the swordfish properly.
"People who love to eat are always the best people"

- Julia Child
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Paul Winalski

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Re: What's Cooking (Take Three!)

by Paul Winalski » Mon Jul 09, 2018 2:06 pm

Last night was very simple--chicken thighs coated in berbere and then grilled, with jambalaya on the side.

-Paul W.
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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Mon Jul 09, 2018 6:10 pm

Sounds great, Paul. Berbere's a great meat rub. Pork too, but chicken's healthier!

Tonight we're going meatless--tomato caprese with black olive bread.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Tue Jul 10, 2018 9:30 pm

Going to a wine tasting tonight and taking a small version of the mushroom pate terrine I took to Bill's on Saturday. The mushroom pate is a Jacques Pepin recipe but turning it into a full length terrine with a leak mousse is all mine. I made lots and lots of filling because I really didn't know how many pounds of mushrooms and shallots would convert into the approximately four cups I needed for what I wanted to do, and figured the leftovers would be good thing for tonight since two of our group are vegetarian or vegan.

They may not eat it anyway because I used gelatin, not agar agar.

Anyway, it's here (be sure to scroll down to see the pretty cut side):

MushroomPateTerrine.jpg
MushroomPateTerrine.jpg (251.41 KiB) Viewed 141 times


Anyway, a lingering question I've had for some time: say you have leftover something-set-with-gelatin, like this mushroom mixture. Will it re-set if you reheat and repurpose it? I had some extra mixture that didn't fit into the small form I used for the second terrine and saved it for this experiment. Results tomorrow!
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Jeff Grossman

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Re: What's Cooking (Take Three!)

by Jeff Grossman » Tue Jul 10, 2018 10:29 pm

The gelatin does not evaporate. You can melt it but it will re-firm.
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Jenise

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Re: What's Cooking (Take Three!)

by Jenise » Thu Jul 12, 2018 4:23 pm

Jeff Grossman wrote:The gelatin does not evaporate. You can melt it but it will re-firm.


And indeed it does, with no change in texture (another concern). That's pretty cool. It means one can melt and remake a failed set (depending on other ingredients of course).
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Thu Jul 12, 2018 8:22 pm

Dinner tonight: Veal Parm on linguine, but made with a maitake mushroom-lemon-garlic sauce instead of the traditional red.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Sat Jul 14, 2018 12:13 pm

Today? No idea.

Yesterday we went to a wine tasting lunch and that was essentially our main meal. We never come home hungry, but usually need to eat something in order to not wind up hungry at bedtime. So I cut an avocado in half and stuffed each half with a salad made from previously cooked white asparagus tossed with bamboo and a chile oil vinaigrette. Perfect.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: What's Cooking (Take Three!)

by Jenise » Sun Jul 15, 2018 3:07 pm

Having a logistics meeting for next Saturday's pig roast (expecting 107 guests and it will take place at my home--yeah, we need logistics!). The meeting invite didn't include dinner but I'll be serving wine so, just in case, I'm going to grill off a trip tip and have it ready to serve sliced/cold with a rosemary-tomato-garlic vinaigrette, green salad and pickled corn.

Oh, and guess what I did yesterday--designed a large wood (3/4 plywood) 'stretcher' with long pole handles for a four-man carry. Underneath, stopper pieces outline a 6' x 2' shape. This is how our 152 pound roast pig will make a ceremonial entrance from the roaster out in the driveway to the waterside patio, where awaiting will be a rectangular Costco table that it will fit snugly on and become the carving table. It's already made. I am so proud of myself for this.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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