What Are You Eating?

[Brute]

 

[Brute]

Over creamy polenta…

 

[albula]

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Sooo…had some time on my hands today…
Lamb Shanks a la Matignon…

If I have time on my hands to prepare a meal I am quite certain it would not include eggplant. If I'm going to consume something slimy it better be oysters.

 

[Brute]

If I have time on my hands to prepare a meal I am quite certain it would not include eggplant. If I'm going to consume something slimy it better be oysters.

If it's slimy, you're making your eggplant wrong...

 

[Gary Knowels]

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Over creamy polenta…

Are you sure a little rodent under your hat didn't make that?

 

[Brute]

Are you sure a little rodent under your hat didn't make that?

It is based on that version by Thomas Keller...Confit Byaldi...

 

[Matt B]

What am I eating? A touch of PFAS with every meal!

What do you do when you know there's a problem, but don't really want to do anything about it? Study it, and write a report!

WSR 24-21-167

 

[Buzzy]

What do you do when you know there's a problem, but don't really want to do anything about it? Study it, and write a report!

WSR 24-21-167

Fixing to cook up a batch of elk burger chili and cornbread.

 

[Buzzy]

Fixing to cook up a batch of elk burger chili and cornbread.

elk burger chili is simmerin', smells good!

 

[FinLuver]

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elk burger chili is simmerin', smells good!

Chili n cornbread on a wet n cold day…YUM

 

[Gary Knowels]

Pork tenderloin, arugula salad, roasted fingerling potatoes from the garden and a caramelized onion apple pan sauce made with home pressed apple cider, ACV, garlic, and sage

 

[Brute]

Duck breast over lentils, orzo and roasted eggplant, madiera reduction…carbonara a la Le Bernadin

 

[Brute]

My go to pan roasted chicken dish, over chickpeas, garlic, shrooms & spinach

 

[Brute]

Cheese soufflé omelette

 

[BriGuy]

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My go to pan roasted chicken dish, over chickpeas, garlic, shrooms & spinach

Man that looks good and may be doable with my lame-o cooking skills. What sauce did you use?

 

[SteelHeadDave]

Shrimp russula with shrimp stuffing.

 

[Brute]

Man that looks good and may be doable with my lame-o cooking skills. What sauce did you use?

It’s pretty easy…

Preheat oven to 400. Season chicken thighs, sear skin side down till browned, turn and brown other side; remove from pan onto a plate.

Add sliced mushrooms to pan, sauté for a couple minutes, add chopped garlic, stir for a minute…then add 1 can of drained and rinsed chick peas (garbanzos), season with salt & pepper…add a cup of white wine. Place chicken skin side up back into pan and put in oven for 30 minutes.

Remove pan from oven, place chicken on a plate, then add a handful of baby spinach to pan and stir till just wilted…spoon garbanzo mixture into the center of a plate and put chicken on top…place these plates into a warm (not hot) oven to keep warm.

Put original pan on medium heat and add 1 cup madeira wine, stirring to deglaze pan; reduce by half…add half a cup of stock (chicken or veal Demi glacé), whisk and reduce liquid by half again…spoon over chicken

4 thighs, 1 can garbanzos good for two people…

 

[BriGuy]

It’s pretty easy…

Preheat oven to 400. Season chicken thighs, sear skin side down till browned, turn and brown other side; remove from pan onto a plate.

Add sliced mushrooms to pan, sauté for a couple minutes, add chopped garlic, stir for a minute…then add 1 can of drained and rinsed chick peas (garbanzos), season with salt & pepper…add a cup of white wine. Place chicken skin side up back into pan and put in oven for 30 minutes.

Remove pan from oven, place chicken on a plate, then add a handful of baby spinach to pan and stir till just wilted…spoon garbanzo mixture into the center of a plate and put chicken on top…place these plates into a warm (not hot) oven to keep warm.

Put original pan on medium heat and add 1 cup madeira wine, stirring to deglaze pan; reduce by half…add half a cup of stock (chicken or veal Demi glacé), whisk and reduce liquid by half again…spoon over chicken

4 thighs, 1 can garbanzos good for two people…

Thanks Brute!

Over the past couple of years, I've been working on eating healthier and broadening my food horizons, too. I've started cooking more but am still very much a novice on nicer dishes -- especially those with sauces and broths.

Some of the dishes you post about are quite inspiring.

 

[Mossback]

Deglaze and reduce...
A technique to use for sure.

Easy and delicious, a good first step down the cooking rabbit hole...

 

[albula]

Unfortunately where I live if one feels the need for a sushi/sashimi fix it calls for a DIY production. A chirashi bowl with unagi, mirugai, hamachi and ikura with vinegared rice and Shiso Furikake. Yumm.