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What's Cooking? Show us Your Plated Food Photos!
- Thread starter Helicopter
- Start date
Rescue911
Member
- Joined
- May 27, 2022
- Messages
- 36
- Likes
- 17
Can you please tell me what kind of grass is in the plate?
I do not recognize.
Brian Beck
New Member
No lawn clippings in there. That’s shredded cabbage at the top and fresh mint and other fragrant leaves at the left. The Vietnamese usually provide fresh garnish on top of their soups. It varies with what’s available and in season. Making me hungry…
Scrambled eggs with spring garlic, onion and potatoes. Ous remenats amb alls tendres, ceba de Figueres i patates.
I've tried to make a fun sequence to show how to cook it (amir is going to charge me for that sooner or later...), in case someone wants to give it a try. It's not the most quick dish to cook, but it's fun and tasty. Hope you like it. The most important thing: remove it from the stove before the egg is fully cocked to prevent the result to be too dry.
I've tried to make a fun sequence to show how to cook it (amir is going to charge me for that sooner or later...), in case someone wants to give it a try. It's not the most quick dish to cook, but it's fun and tasty. Hope you like it. The most important thing: remove it from the stove before the egg is fully cocked to prevent the result to be too dry.
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JP
Major Contributor
Thanksgiving eggs 'benedict': left-over stuffing done in the waffle iron with turkey gravy.
Keith_W
Major Contributor
Panfried scallops with black garlic, almond cream, and parsley oil.
Method:
- For the parsley oil: pick 40g of parsley leaves and blend with 100mL of oil until heated up to 65C. Strain and set aside.
- For the scallops: lightly salt and panfry until one side is golden.
- Drizzle oil and almond cream on the plate and garnish with flaky salt and black garlic and micro-herbs if desired.
Roasted duck breast with liquorice sauce and a herb salad.
Method:
- Duck breast: score the skin with a sharp knife without going down to the meat (this will help the fat render). Place the breasts skin side down on a COLD pan, then turn on low heat. The fat will render out leaving the meat uncooked and the skin will become crispy. Set aside.
- Liquorice sauce: make a chicken stock. Add 200mL to a pan. Melt in 10-15g of chopped liquorice to taste along with salt, pepper, ginger powder to taste (start with 1/2 tsp), and Chinese five spice powder to taste (start with 1 tsp). When finished, baste the sauce on top of the duck from step above and around it and let it marinade at least 4 hours.
- Herb salad: mix together 1/3 red wine vinegar + 2/3 extra virgin olive oil and toss your salad. Salad consists of micro-herbs, as many as you can find or budget allows.
- To finish: Put the duck in the oven and cook until the center is medium rare, about 55C / 8 minutes at 230C fan forced. Rest for 5 minutes then slice the duck, add more sauce, and plate the herb salad.
Method:
- For the parsley oil: pick 40g of parsley leaves and blend with 100mL of oil until heated up to 65C. Strain and set aside.
- For the scallops: lightly salt and panfry until one side is golden.
- Drizzle oil and almond cream on the plate and garnish with flaky salt and black garlic and micro-herbs if desired.
Roasted duck breast with liquorice sauce and a herb salad.
Method:
- Duck breast: score the skin with a sharp knife without going down to the meat (this will help the fat render). Place the breasts skin side down on a COLD pan, then turn on low heat. The fat will render out leaving the meat uncooked and the skin will become crispy. Set aside.
- Liquorice sauce: make a chicken stock. Add 200mL to a pan. Melt in 10-15g of chopped liquorice to taste along with salt, pepper, ginger powder to taste (start with 1/2 tsp), and Chinese five spice powder to taste (start with 1 tsp). When finished, baste the sauce on top of the duck from step above and around it and let it marinade at least 4 hours.
- Herb salad: mix together 1/3 red wine vinegar + 2/3 extra virgin olive oil and toss your salad. Salad consists of micro-herbs, as many as you can find or budget allows.
- To finish: Put the duck in the oven and cook until the center is medium rare, about 55C / 8 minutes at 230C fan forced. Rest for 5 minutes then slice the duck, add more sauce, and plate the herb salad.
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GaaarrrooWLZZzzzzz making me hOngry!Panfried scallops with black garlic, almond cream, and parsley oil.
Roasted duck breast with liquorice sauce and a herb salad.
I bought 400g of shelled shrimp and thought I was doing well until seeing your delcious food...
Keith_W
Major Contributor
Strudel with black rice, goats cheese, wilted beetroot leaves, caramelized shallots, and lemon.
Method: cook black rice and caramelize the shallots. Wilt the beetroot leaves in olive oil and some lemon juice. Leave to cool. Lay down four layers of Brik pastry, brushing each layer with butter. Roll it up with the beetroot leaves at the bottom, then rice, then goats cheese, then wilted beetroot leaves. Cool in the refrigerator until ready for dinner, up to 24 hours. Shallow fry the pastries then reheat all in the oven. Serve with garnishes as shown.
Method: cook black rice and caramelize the shallots. Wilt the beetroot leaves in olive oil and some lemon juice. Leave to cool. Lay down four layers of Brik pastry, brushing each layer with butter. Roll it up with the beetroot leaves at the bottom, then rice, then goats cheese, then wilted beetroot leaves. Cool in the refrigerator until ready for dinner, up to 24 hours. Shallow fry the pastries then reheat all in the oven. Serve with garnishes as shown.
JP
Major Contributor
Fried (with chickpea flour) artichokes with honey vinaigrette (very dense, with a lot of honey, a way of making honey not that sweet and more fluid).
Where I live there are many varieties of beans grown here since who knows when. This is one of them, called "Genoll de crist" which translates to Jesus Christ's knee. They are very tasty.
With that I prepare some dishes, the one I like the most is a stew with brussels sprouts and red cabbage, among other things.
With that I prepare some dishes, the one I like the most is a stew with brussels sprouts and red cabbage, among other things.
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Keith_W
Major Contributor
Fusilli with Bolognaise. I usually add freshly chopped tomato and basil on top of any tomato based sauce, it gives it a nice lift of freshness. The cheese is a pecorino that has been sitting in my fridge for a little too long which was why it's so dry.
DavidMcRoy
Addicted to Fun and Learning
- Joined
- Jul 10, 2018
- Messages
- 576
- Likes
- 997
From my Mom's side of the family, I am half Louisiana French Acadian and Creole. (Yes, both.) I learned to speak a dialect of French that no one outside of Terrebonne Parish can understand and how to cook most of the classic dishes that arose from that diaspora. This is my Crawfish Etoufée. Cognescenti will know that this batch is a little too thin.
My wife made this one
Keith_W
Major Contributor
Home made burger. How do you know it's home-made? Because I put the patty on the burger the wrong way. The cheese should be facing up, but in my burger it's facing down
Leave as it is, don't touch it!