and this is with 1 whole chicken?

dont think theres gonna be too much flavor left in that carcass after you've had it simmering allready for 3 hours in your sauce.

But whenever you do go about making it, for a move flavorful stock, try roasting it 1st with some mirepoix and tom. paste. It will give it a real nice taste and color. Oh and when you do start your stock, start it with cold water or else your stock will be cloudy if hot water is filled up.

haha thats the end of my lil speach :D

I made the salmon the K-Dub posted and it turned out real good! Mind you, this is my first time actually cooking real food. Can't wait to cook different types of food. Will keep an eye out on this thread for different all the other recipes posted.

Pesto Chicken pizza
i was hungry so i made 2 , so double the recipe

ingredients
6 oz (170g) boneless skinless chicken breast
¼ teaspoon salt
1/8 teaspoon pepper
Whole-wheat tortilla shell
3 tablespoons pesto
¼ cup broccoli florets (small)
¼ cup sundried tomato (thin sliced)
½ cup asparagus (cut into ½ inch pieces)
½ cup aged white cheddar

Season chicken with salt and pepper and then follow the cooking instructions for Sauté chicken breast. Set aside. Preheat oven at 400°F. Lightly coat a baking sheet with spray and place the tortilla shell on the tray. Spread the pesto base evenly around the shell leaving the outside inch free for the crust. Combine all of the other ingredients except for the cheese in a mixing bowl and toss until mixed together. Spread evenly covering the pesto. Top with the cheese and bake until cheese is melted and shell is lightly toasted (about 10 minutes).

http://img24.imageshack.us/img24/3453/008wyw.jpg
http://img24.imageshack.us/img24/1431/009nga.jpg

Tenderloin is about $35 a KG for AA
$40 for AAA. But thats industry pricing, so it's gonna be give or take a bit more for Tenderloin.

Mind you, with the full tenderloin, you'll trim out about .75kg's worth just to get to the main loin. So if you're gonna make beef wellington, buy a head piece that's been pre-trimmed from the loin. But watch out for the sinew on the head pieces.

My Favourite.

Panchetta Goat Cheese Stuffed Chicken

- Full Chicken breast with Drumettes and skin attached. (frenched if preferred)
- 4oz Shallots Minced
- 6oz Panchetta 1/16 cubes
- 11oz Goat Cheese
- 4 floz White wine.

This recipe should get you about 10 2oz stuffing portions. so it's great for a party. I find that it's easier to do this as a full or half recipe, since you'll be working with nothing if you just make one or 2 portions.

- Heat a saute pan on high heat.
- Add panchetta, and render the fat in medium heat
- Remember to stir or flip.
- When the panchetta looks slightly crispy, add shallots.
- increase heat to high.
- Flip a bitch
- When onions are carmelized, add the wine to deglaze the pan
- cook until all wine has cooked away
- Mix thoroughly with Cheese and let it cool in the freezer for 5 minutes.

Take the time to clean a pan and get it hot. Or, start frenching those drumettes.

- Roll a slightly smaller than golf ball sized ball of stuffing
- Lift the skin from the round of the drum/breast
- Stuff it as a round, or spread it out under the skin.
- Sear both sides on high heat
- Stick it in the oven at 350.

Serve with your choice of sides.

So the purpose of wine in cooking is "deglazing" which basically is a fast way to give the pan a quick clean and getting rid of some of the flavors stuck in the pan?

Yes sir.

On the contrary, it's not to "get rid" of the flavours, it's to dissolve them into a nice flavourful sauce.

no, wine has a lot more uses in cooking then just deglazing. wine can intensify and add flavour to foods. what most ppl don't know is that you can't just add any white wine or any red wine when you do deglaze, marinade, macerate or whatever. some wines can become too acidic when reduced and will destroy the taste of your sauce. boxed cooking wines contain salt and your finished product will probably not taste the way that you wanted it to. light wines aren't good for reducing down too much as well.

Wonderful. I have some goats cheese at home, I might give this a try.

Im about to make Mushroom Chicken Crepe's.

Will post random recipie and see how it goes.

my god.

This thread is great..
Suscribed!

i dunno if this counts completely as homecooking, but girlfriend is bringing back some black perigolds from france, so this mothers day i'm planning to make a black truffle tasting menu.
Amuse 1
Summer Tomato redpepper Gazpacho
cucumber sesame caviar
Sesame oil
grilled prawn.

Amuse 2
Chip & Dip
Truffle Potato Chips
Crème fraiche truffle dip
OR
Torchon of Truffle Specked Foie Gras
Freshly Toasted Brioche

first plate
Cold Potato Vichyssoise
Truffle oil
Leek and Potatoes
pecorino crisp

Second Plate
Black Truffle Risotto
Black truffle shavings
Parmesan risotto

Third Plate
Carpaccio of Diver Scallop
Truffled Vinagrette
baby mizuna


Butter Poached American Kobe Ribeye (Never actually made waygu before, so im slight scared)
Truffle shavings
Quail egg
Veal demiglace
Pommes Fondant or puree, i have decided yet


Raspberry tart
Homemade vanilla/mint ice cream!


Hopefully it all goes well, i will post pictures of my gigantic success or ridiculous failure on monday, but in the meanwhile, here are some pictures of stuff i was fuckin around with the last few days

http://farm4.static.flickr.com/3324/...76da1693_o.jpg
Salmon tartare w/ roasted japelenos, avacado puree, and avacado chunks,

http://farm4.static.flickr.com/3539/...3b3b0876_o.jpg
Stuffed Pork Tenderloin - Apples, chestnuts, homemade croutons.
and of course a simple balsamic reduction

http://farm4.static.flickr.com/3330/...68849f29_b.jpg
Pomegranate Caviar w/ burnt caramel ice cream.

^
Tartar looks goooood XD
the tenderlion pic looks dry for some reason =s maybe its the picture but how was that? :O
Pom caviar and cara ice cream =.= dammm i want to try those lol..

Does anyone have a good recipe for a tomato based pasta sauce? Literally from scratch? No canned paste involved?

Homemade Guacamole

I have never liked commercially made store bought guac. I generally find them too salty or too acidic, probably because they have to worry about shelf life of the product.

Homemade stuff is incredibly easy to make.

Here's what I like to put in mine:

- Avocados
- Fresh Hot peppers (I like Serranos)
- Tomato (Roma, or regular slicer with the pulp removed)
- Sweet purple onion
- Seasonings: Salt (coarser salt is better), pepper, chili powder, cumin
- Lime juice
- Cilantro

Step 1: Finely dice ingredients:
http://www3.telus.net/bryster/Guac/IMG_5049.jpg

Step 2: Lightly grind ingredients, sans avocados

http://www3.telus.net/bryster/Guac/IMG_5051.jpg

Step 3: Mash in avocados, add lime juice

http://www3.telus.net/bryster/Guac/IMG_5052.jpg

Step 4: Done!

http://www3.telus.net/bryster/Guac/IMG_5053.jpg

Goes really good with roast chicken natchos:

http://www3.telus.net/bryster/Guac/IMG_5055.jpg

shit that looks so good man, agree with the store bought avocado dip, that stuff is pretty pricey

This thread is money

Screw following recipes of the other!!! As long as you know the basic ingredients, you can create really good, tasty food. Keep it simple and fresh!!!

true that

http://rouxbe.com/

for anyone who wanted to maybe upgrade their home cooking skills.

does anyone have a receipe for those sweet/sour carrots and white carrots that you put into vietnanese buns?

^ I'm assuming its just vinegar and sugar? I'm not too sure, just a guess.

Ingredients:

1/2 cup omega-3 enriched butter (1 stick)
8 ounces fat-free cream cheese (room temp or cubed)
8 ounces half-n-half cream
1/3 cup ground parmesan cheese
1 teaspoon garlic powder or 1-2 cloves finely diced

Directions:

1. Melt butter in sauce pan
2. Add cream cheese
3. Whisk in half-n-half
4. Add parm, garlic, and pepper
5. Simmer until heated through
6. Chow down


Half the calories