Virtual Banquet Thread
- Thread starter t-dub
- Start date
I'm drowning in my saliva over here.. I'm gonna go fill up on bratwurst and try to forget what I saw here today 
arf777
No longer dogless
So I reduced the duck stock all the way to a demi, and let it sit overnight. Check out how much beautiful duck fat rendered out of it. Not to mention how dark and thick the demi is...
EDIT - made some mascarpone cheese and smoked duck ravioli - sauce is just some of the duck demi glace and sherry. Garnished with some chive pesto and a little asiago. Not the prettiest plate I've done, but one of the tastiest. For once I wish I'd made more of them. Gonna have to make a big batch of these.
EDIT - made some mascarpone cheese and smoked duck ravioli - sauce is just some of the duck demi glace and sherry. Garnished with some chive pesto and a little asiago. Not the prettiest plate I've done, but one of the tastiest. For once I wish I'd made more of them. Gonna have to make a big batch of these.
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arf777
No longer dogless
This is an experiment that turned out awesome. Always wanted to try- made standard buttermilk biscuits, but with equal parts rendered duck fat and bacon fat instead of butter or shortening. A little butter on top and they're awesome. Think I'm gonna make them again next time I do a breakfast sausage gravy.
t-dub
Vapor Sloth
How did this affect the texture and mouth-feel of the final biscuit . . .
arf777
No longer dogless
How did this affect the texture and mouth-feel of the final biscuit . . .
Shockingly melt-in-your-mouth.
arf777
No longer dogless
Sorry no pasta for a bit. Had a lot of buttermilk left over, so I've been making biscuits. Did some Tuesday with butter. This latest batch is with equal parts butter, duck fat and bacon fat. Cuz why not. Made a sammich on one with sherry-Drambuie bacon and some chive aioli.
EDIT: One of these with more smoked duck, this time in gran cru sauternes and duck demi.
EDIT: One of these with more smoked duck, this time in gran cru sauternes and duck demi.
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arf777
No longer dogless
Cannelloni stuffed with ricotta, garlic, extra virgin and the last of the smoked duck. Baked in sauce of duck fat, mushrooms, muscatel, cream, tarragon and the last of the duck demi (the most i have used in any one dish, 2 1/2 tbsps), then topped with parm and browned under the broiler.
arf777
No longer dogless
Another version of mac and cheese, with freshly extruded small-gauge macaroni (I love the word extruded).
The sauce has three cheeses, but only a small amount of parm and pecorino. The star is a crazy white cheddar aged three years. Also contains sherry-drambuie bacon, butter, cream, nutmeg and fleur de sel. Topped with more aged cheddar, parm and bread crumbs and then under the broiler.
The sauce has three cheeses, but only a small amount of parm and pecorino. The star is a crazy white cheddar aged three years. Also contains sherry-drambuie bacon, butter, cream, nutmeg and fleur de sel. Topped with more aged cheddar, parm and bread crumbs and then under the broiler.
arf777
No longer dogless
And now din-din. This turned out better than expected. Used the smallest mezzaluna ravioli press for the first time. Filling is butternut squash, butter, a little Vermont maple syrup, and toasted almond slivers. Sauce is tomato puree, duck fat, pepper, and a small amount of veloute and cream, only about a teaspoon each. Topped with pecorino and garnished with more toasted almonds.
arf777
No longer dogless
I know it is not really appropriate for erev Yom Kippur, but I'm leaving town for a week on Sunday and need to use up ingredients. So my erev din-din is cannelloni stuffed with 50/50 veal sautéed in duck fat, garlic and herbs and ricotta. The sauce is pinot noir, veloute, porcini mushrooms, butter, extra virgin, nutmeg, black pepper and diced tomatoes. All of it topped with pecorino and asiago and then under the broiler. Note the new gratin dish. Nicer than throw-away foil broiler dishes.
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fft
Well-Known Member
Wow...just discovered this thread. Looks right up my alley!
I'm headed to a buddy's house to watch football later today. Made a chile con queso dip. I like to fancy it up a bit by using real cheese with sodium citrate instead of velveeta. Here are the ingredients. I also decided to saute a little onion in too but its not in the photo. I've been on a mexican kick lately and recently ordered a bunch of frozen hatch chiles to get me through the winter.
Here it is done in the pan...
Then for easy transport I vacuum sealed it and put it in the fridge. Will reheat in the microwave when I get there.
Nothing like a warm bowl of cheese on a cool fall day.
I'm headed to a buddy's house to watch football later today. Made a chile con queso dip. I like to fancy it up a bit by using real cheese with sodium citrate instead of velveeta. Here are the ingredients. I also decided to saute a little onion in too but its not in the photo. I've been on a mexican kick lately and recently ordered a bunch of frozen hatch chiles to get me through the winter.
Here it is done in the pan...
Then for easy transport I vacuum sealed it and put it in the fridge. Will reheat in the microwave when I get there.
Nothing like a warm bowl of cheese on a cool fall day.
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Ahhhhhhh . . fall, college football, and the smell of smoke . . . .
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I bet those tasted even better with the side order of Bruin.
