pegasis0066's Profile

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Home-made stock

Use chicken feet and/or heads regardless if you are making chicken or beef stock.

Feb 27, 2015
pegasis0066 in Home Cooking

Bolognese w/ Chicken Livers

I have frozen other bolognese before and it's been fine. I haven't frozen the one with chicken livers.

I have gotten into the habit of using leftover bolognese in lasagna bolognese a few days later.

Feb 21, 2015
pegasis0066 in Home Cooking

"What is YOUR favorite. . ."

Wow, you have time to think about this.

Feb 20, 2015
pegasis0066 in General Topics

The best first date spot, especially for foodies: the Sushi Bar. Agree or Disagree?

Geez, it's not about the cuisine and table location, it's about the date.

I pity your generation.

Bolognese w/ Chicken Livers

Huh, adding at the end results is less but not more liver flavor? The recipe I used added them, pureed, at the beginning and no one could tell there was liver in it.

Feb 19, 2015
pegasis0066 in Home Cooking

Bolognese w/ Chicken Livers

I have been trying to find the perfect bolognese recipe for years. The best to date were Hazan's and Alton Brown's. However they didn't come close to bolognese I have had in better Italian restaurants. They were good (or very good) but just lacked the depth or complexity in flavor.

I detest liver except foie gras, which in my opinion doesn't resemble at all the liver and onions my mom would make when I was a kid. However I came across a recipe a few weeks ago that called for chicken livers. Well I tried it and both my wife (who loves chicken livers) and I thought it was the best of the multitude of bolognese recipes I have tried over the years.

Clearly chicken livers aren't a traditional ingredient (at least from what I see in most recipes) but for me, they made big difference.

Just curious if others have tried and what they thought?

Feb 18, 2015
pegasis0066 in Home Cooking

Looking for Perfect Au-gratin Potatoes

I don't like runny, sliding au gratins... they need to be good citizens on the plate.

For me a twice bake, or bake and warm, is key. Better yet, is a bake the night before, then weighting to press them down in the fridge, and a reheat before serving.

I like this look but much higher, but definitely together (vs sliding apart).

Feb 10, 2015
pegasis0066 in Home Cooking

italian meatballs

Yes, I have seen recipes that call for a resting period.

Jan 30, 2015
pegasis0066 in Home Cooking

Parmesan Scalloped/Au Gratin Potatoes but not too sauce or creamy

Ingredients:

8 small to medium sized Yukon gold potatoes, sliced thinly

1 cup whole milk

1 cup crumbled goat cheese + ¾ cup crumbled goat cheese for topping

6 garlic cloves

1 egg

1 tsp salt

1 cup heavy cream

Fresh ground pepper

Fresh herbs (thyme, oregano and rosemary)

Preparation:

Pre-heat oven to 375° F.
Arrange potato slices in a 8×15 baking pan or in small gratin dishes, arrange the slices in a way that small spaces are left (to allow the sauce to distribute evenly).
Combine the milk, 1 cup of goat cheese, whole garlic cloves, egg, and salt in a blender and mix until all the ingredients are well combined.
Add the heavy cream to the blended mix and stir lightly, don’t blend the cream or the sauce will become too thick, which keeps the sauce from seeping between the potatoes.
Pour the sauce over the potatoes, it should barely cover them but should seep through the layered potato slices.
Bake for about 30-40 minutes, until the top begins to golden.
Remove from oven, sprinkle with remaining crumbled goat cheese, ground pepper and fresh herbs.
Turn the broiler on and return pan to oven, broil for about 5 minutes or until goat cheese begin to brown.
Let cool for about 10 minutes before serving to allow the sauce to solidify.

Jan 29, 2015
pegasis0066 in Home Cooking

italian meatballs

Juicy and Tender Italian-American Meatballs in Red Sauce

http://www.seriouseats.com/recipes/20...

I think the best meatballs I have ever made. Interesting use of chick stock that has been gelatinized.

Jan 29, 2015
pegasis0066 in Home Cooking

Your most elegant chicken recipe?

What the role of the pig bladder? White or black truffles? :-)

Jan 19, 2015
pegasis0066 in Home Cooking

Your most elegant chicken recipe?

Agree, coq au vin is great, probably my favorite chicken dish. I like Alton Brown's recipe but will look at Burrell's.

Jan 19, 2015
pegasis0066 in Home Cooking
1

Your most elegant chicken recipe?

I am looking for a chicken recipe that could be served at a Michelin 3 star restaurant. One that makes you glad you didn't choose anything else on the menu.

Jan 19, 2015
pegasis0066 in Home Cooking

Can you make your own Serry Vinegar?

Googled it and didn't find anything. Assume it's more involved than just adding Sherry to Vinegar?

Jan 17, 2015
pegasis0066 in Home Cooking

Help with some site basics here

How does this eliminate multiple pages of a thread< I recall not long ago threads didn't have pages, the entire thread was displayed.

Jan 14, 2015
pegasis0066 in Site Talk

Is "bone broth" the new marketing term for stock?

I believe one difference is a vinegar soak of the bones in making bone broth, which is said to pull more minerals out of the bones.

Jan 10, 2015
pegasis0066 in General Topics

Recipes with Madeira?

I make a goat cheese, sun dried tomato, and spinach stuffed split chicken breast (skin on and bone in), with a maderia wine sauce (using chicken demi-glace).

A mushroom ragu with maderia (and beef demi glace) is good as well.

Jan 06, 2015
pegasis0066 in Home Cooking

Freezing demi-glace

I didn't use ice cube trays but just poured it in a meatloaf shaped glass dish and refrigerated overnight. The next day I pop it out (it gels nicely), cut into cubes, and put into a freezer bag for uses later.

Jan 01, 2015
pegasis0066 in Home Cooking

Linguine & Clams

Create enough of the herbed broth to cook the pasta in. So much better than just using water.

Dec 30, 2014
pegasis0066 in Home Cooking

Caprese Salad

Ok, I give... what's so original about this recipe?

Dec 30, 2014
pegasis0066 in Home Cooking

Slow roasting a venison shoulder

I think there is a very good chance you and your guests will be disappointed in the venison shoulder roast. There is a reason most experienced hunters only grind the front shoulders.

Dec 29, 2014
pegasis0066 in Home Cooking
1

Duck Fat!

Double boiler scrambled eggs, use instead of butter.

Dec 28, 2014
pegasis0066 in Home Cooking

Au Gratin Potatoes that are Creamy but not Runny

3-4 pounds Yukon Gold potatoes
1 cup whole milk
1 cup cream
5 oz soft fresh goat cheese (about 1 cup crumbled)
8 - 10 garlic cloves
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg

Edit - this is basically the recipe I use, with tweaks here and there. And I do not use milk, cream only.

Dec 22, 2014
pegasis0066 in Home Cooking
1

Au Gratin Potatoes that are Creamy but not Runny

I am on a quest to make the perfect au gratin potatoes. I can get the flavor pretty much right but I struggle with the consistency. Lately I have been baking them until cooked, cool, and then re-heat - this has helped set them and reduced the runniness but they still aren't perfect.

I am looking for au gratins that cut into a perfect square, and don't slip/slide apart... like in this photo.

Any suggestions on techniques and/or ingredient modifications?

Dec 22, 2014
pegasis0066 in Home Cooking

Food For The Afterlife

Doesn't matter, your dead... any food will just add to you being worm meal.

Dec 13, 2014
pegasis0066 in General Topics

How do you make beef stock?

A few chicken feet really help it to gel.

Nov 30, 2014
pegasis0066 in Home Cooking

French Toast Appetizer from L'Albatros Brasserie in Cleveland - how to make?

I would like to try to make... what I know from having it once and these photos:

- brioche french toast
- mushroom ragu
- mico greens w/ balsamic syrup

Questions:

- would you put just a bit of maple syrup on the toast before topping with mushroom ragu
- looks like shavings of Parmesan, agree?
- what do you think the white sauce is underneath?

Nov 25, 2014
pegasis0066 in Home Cooking

Spaghetti Carbonara recipe

Bacon and cream = fail

Coq au vin and low carb side?

Braised cabbage

Knives?! Help!

Consider buying a decently priced knife that can be sharpened, and then also buy a sharpening system, not just a horning steel. Actually buying a good sharpening system is better than spending an excessive amount on a knife or set of knives.