Robin Joy's Profile

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how long would it take to make a medium rare salmon fillet in your oven?

Wise words PSRaT. However, I've been lucky that this works just fine in my toaster oven at full throttle, and I've cooked salmon like this many times, using a digital timer. The slightly rare centre strikes me as what the OP meant by "medium rare". Also I really like the faintly browned edges, and find salmon cooked longer at lower temperatures (or poached) can be a little insipid.

The upper heating elements in my TO are exposed, which probably adds a bit of a broiler effect.

As others have said, a couple of trial runs would be sensible, as would lining the tray with non-stick foil.

1 day ago
Robin Joy in Home Cooking

how long would it take to make a medium rare salmon fillet in your oven?

7 minutes at 450 for oiled, seasoned, individually sized, room temperature fillets on a preheated oven tray, although I've never cooked more than eight at once.

A whole side may well take a minute or two longer, but I prefer to portion up the fish first. Makes serving easier.

2 days ago
Robin Joy in Home Cooking

Favorite pheasant recipes?

To both SCG and kosh, I'm in the UK where pheasant hunting is a managed activity providing many farmers with a much needed extra income stream. Young birds are released into the wild in the spring, retained on the property by feeding & pest control, and shooting days are organised by the landowner in the Oct-Jan season. Places on these days are sold off (expensive!), typically to a team of 8 "guns", who might shoot 150 birds between them. These are retained and sold off by the landowner and mainly find their way into local butcher shops. I pay about $5-$7 per oven ready bird.

The economics are complicated, but there's an old expression: "Up gets $50, bang goes 50 cents, down comes $5."

Jan 23, 2015
Robin Joy in Home Cooking

Favorite pheasant recipes?

Can't compress!

Jan 23, 2015
Robin Joy in Home Cooking

Favorite pheasant recipes?

I got the exact same question from a non foodie friend recently, which prompted me to make the dish and take some photos to help them. I've just found the photos.

Jan 23, 2015
Robin Joy in Home Cooking

Favorite pheasant recipes?

This works well. You'll need a cooktop safe and ovenproof pot with a lid, large enough to hold both birds, i.e a dutch oven (I'm assuming the pheasants are ready to cook).

Heat the oven to 375.

Brown the seasoned (only salt & pepper) birds all over in a little oil in your cookpot. Remove and next add some chopped bacon to the pot. After a couple of minutes add chopped onion & carrots plus any other veg you have like turnips or celery. Sliced fennel works brilliantly. Stir this lot around for about 5 minutes until lightly colored. Nestle birds breast down in the veggie mix,add a bayleaf if you have one, and splash over a cup or so of white wine, stock, broth, or even just water and bring up to a simmer. A shot of vermouth would not go amiss. Put on the lid and place the pot in the oven for 90 minutes.

Remove the birds, and whilst carving reduce the veggie sauce mix a bit over a medium flame. Finish the sauce with a good splash of heavy cream (1/4 to 1/2 a cup, depending on how much you like cream)

Serve a sliced breast and a leg per person, with a couple of spoonfuls of sauce, potatoes of your choice (not dauphinoise though, I think)and a green vegetable. Steamed Savoy cabbage works well.

Sorry if this is a bit vague, but it's that kind of dish. Enjoy!

Jan 23, 2015
Robin Joy in Home Cooking
1

Bolognese sauce

Very often called "bog sag" in the UK. Bog being a frequently used slang for lavatory.

Jan 19, 2015
Robin Joy in Home Cooking

Bolognese sauce

If that worries you then just don't use any milk. Plenty of recipes (including the ones I usually use) are without dairy. An anchovy or two in the early frying would not be at all a bad thing IMO.

Jan 19, 2015
Robin Joy in Home Cooking

Can't get my Le Creuset interior clean

Quite possibly, but my patience ran out!

http://chowhound.chow.com/topics/8946...

Jan 19, 2015
Robin Joy in Cookware

Can someone help me understand this recipe

Aside from the questions you raised it's a pretty sloppily written recipe.

Saute for how long?

Bring to the boil slowly and cook for how long? Not at all? 10 seconds? 10 minutes? 2 hours?

Boil fresh pasta for 8-9 minutes? This can't be right.

No seasoning?

Also it's a recipe for one serving, so why "each serving plate"?

Actually I'd try making and tasting that pumpkin mix in advance, just in case the Amaretti gave you a flavour you didn't care for. Garlicky breadcrumbs might work as a substitute.

Jan 16, 2015
Robin Joy in Home Cooking

Bolognese sauce

Probably one of the most contentious subjects in western cuisine! Include bacon, carrots and red wine, but keep it simple is my take.

A really, really long cook (4-6 hours in a low oven) can produce a wonderful result.

Jan 14, 2015
Robin Joy in Home Cooking
1

Wine for Prime Rib <$25

Late question I know, but four bottles of red and a bottle of Port between the two of you? Sounds like a decent lunch. What wine did you have with dinner that night?

Jan 14, 2015
Robin Joy in Wine

Home Cooks - How do you minimize food waste?

+1 on a plan. Here's my dinner plan for a middle aged couple this week:

Mon: Roast chicken, jacket potatoes, salad.
Tue: Vegetarian day. Pasta with tomato & basil sauce. Make double & freeze half.
Wed: Cold roast chicken & Greek style hot roasted veg. (Briam).
Thurs: Vegetarian day again. Mushroom risotto & salad.
Fri: Fishcakes & ratatouille.

I'll make a note of any waste and report back!

Jan 11, 2015
Robin Joy in Home Cooking

Home Cooks - How do you minimize food waste?

"Reduce your shopping to daily......" Surely not possible for a true Hound? :)

Jan 11, 2015
Robin Joy in Home Cooking

tramontina pro-line 24 qt.

I used to have an aluminium pot of the same size ($10 yard sale). It took an hour to boil a potful of cold water, so start cooking early!

Jan 10, 2015
Robin Joy in Cookware

Best slow cooker for a single person?

I know this post has cobwebs on it, but I wonder if the OP, who couldn't muster the motivation to cook after work, managed to motivate themselves to prepare food before work. Slicing onions and browning meat at 07.00 anyone? Having of course gone food shopping on the way home the night before!

Jan 10, 2015
Robin Joy in Cookware

What to do with Frozen Carrots?

Carrot & coriander (cilantro) soup?

http://allrecipes.co.uk/recipe/113/ca...

It's delicious.

Jan 06, 2015
Robin Joy in Home Cooking

Recommend Kitchen Scale & Timer?

Beauty! Is it connected to 110 or 220v?

Jan 06, 2015
Robin Joy in Cookware

Ideas for Broccoli - NO cheese or noodles

This quick pickle is a real winner. I just find that way more vinegar is required than the recipe suggests, and it's at its best a couple of hours after making:

http://chowhound.chow.com/topics/8334...

Jan 05, 2015
Robin Joy in Home Cooking

Pork Leg Roast - Help, ideas needed.

How many guests please?

Jan 04, 2015
Robin Joy in Home Cooking

Sides for Mincemeat Pie

It's exactly like an old fashioned mincemeat "Pye"!

http://en.wikipedia.org/wiki/Mincemeat

Dec 24, 2014
Robin Joy in Home Cooking

Sides for Mincemeat Pie

Just for the record, and to expand a little on sislaughter's post, a mince pie in the UK is sweet, not savoury.

Mincemeat historically did contain some meat, but for many years it's just been preserved/dried fruit and suet, and it's used to make mince pies (never called mincemeat pies in the UK). OK, suet is animal fat, but they're not savoury or meat pies.

Minced meat is ground meat and will always be referred to as minced beef/minced lamb etc. or beef mince/lamb mince etc. Just "mince" would normally be taken to mean minced beef. The potato topped pies made with it will never be called mince pies, but rather cottage pie (beef) or shepherd's pie (lamb, obviously!). When minced beef and onions in gravy is used to fill a pastry pie the result is known as a minced beef pie.

The OP clearly knows all this and is making a pie with a truly old fashioned meat-containing mincemeat. I wish them luck with sides!

Dec 24, 2014
Robin Joy in Home Cooking

Sides that cut through fat/ richness

+1 on this. Especially quick pickled broccoli, which was discussed on CH a year or so back.

Mix the florets from one head with 1/4 cup EVOO, same ammount of white wine vinegar and a level teaspoon of salt. Mix thoroughly every 30 minutes, and 2 hours later you will have a vibrantly green and delicious salad.

Dec 22, 2014
Robin Joy in Home Cooking
1

Sunday (pub?) meal & Indian dinner help

The opportunity to throw stones at Tony Blair should not be missed. I'll make a booking now:)

Dec 18, 2014
Robin Joy in U.K./Ireland

Sunday (pub?) meal & Indian dinner help

Well it's hardly a thing of beauty, is it? Very, very plain is about as kind as anyone could be. Plenty of boarded up clones to be seen in run down areas, sadly.

Dec 18, 2014
Robin Joy in U.K./Ireland

au jus mix

Are Crosse & Blackwell products available in the US? This is pretty good for a packet sauce:

http://www.tesco.com/groceries/produc...

Campbell's consomme would be my other suggested starting point.

Dec 15, 2014
Robin Joy in General Topics

Need help with figuring out how much food to buy

Try a test meal with unprepared weights of half a pound of potatoes and half a pound of other vegetables per person some time over the next couple of days. I reckon on these amounts for hungry eaters, and it should be a good starting point for you to assess your needs.

Dec 15, 2014
Robin Joy in Home Cooking

Electric food steamer advice needed

I have a 15 year old Tfal two tier steamer and I'm very pleased with it. I use it mainly for vegetables when we have larger gatherings. It sits in our utility room, so stove-top and kitchen real estate are freed up.

Tips: Have a few practice runs with varying amounts of food. This will give you an idea of timings (For instance 2 pounds of green beans takes longer than 1 pound, but not twice as long).
Also set a kitchen timer to remind you when it needs switching on. I find that it's pretty easy to forget, especially if it's in another room! Tongs are helpful for serving, and for a half way stage mix up, which helps even cooking.

Burnt on lid of Le Creuset dutch oven

Any news?

Dec 13, 2014
Robin Joy in Cookware

One pot cooking. Really?

Oh I'm not suggesting it cannot be done. It's just that very often I find it a lot quicker to use a couple of frying pans as well.

Browning 3 batches of meat at 5 minutes each followed by softening the veg for 5 minutes takes maybe 25 minutes in one pot if you include switch over time etc. 3 frying pans browning all the meat at once, plus the veggies softening in the dutch oven at the same time and you're all done in a much shorter time, say 10 minutes including pan washing.

Dec 09, 2014
Robin Joy in Home Cooking