letaylor96's Profile
Best white truffle oil?
Tried and true - no heavy olive taste...grapeseed infused. INcredible aroma ..best I've found..and I've really searched.
WHITE TRUFFLE OIL LA TOURANGELLE
I just had St. Lawrence market start ordering it in...the bulk place in the 1st floor (back)..about 19.00 a can (500 ml).
Braised Short Ribs (I.S.O. recipe)
I'm a year late..give or take a month. I make them a lot - just because they are so versatile and when done right - stunning.
Favourites of mine - are 48 hour maple syrup soaked braised ribs - literally soak them in maple syrup, garlic, chili, s/p for 48 hours - then start your braising process.
Garam masala rub: Rub it on - let them rest for 48 hours - then start your braise.
Last week was a vanilla cream soda marination, braised with the marinade, miripoix, red wine - leek. Served with some meyer lemon and creme fraiche barley risotto and some fennel/yam puree - and of course the reduced braising liquid.
I think - you can't go wrong with beef short ribs - as long as you braise them right ;).
Duck confit question
I will have to believe you - lol - I find the gizzard of most birds to be more effort than delight - kind of like hagus (why you would boil anything for 4 days to reap the benefits is truly - beyond me, the energy consumed could pay for a gorgeous fillet). Okay - I'll TRY it.
Duck confit question
i have to agree with the pre-roasting stock versions - never really found the benefit - I taste the 'cooked/roasted' flavor more than the item that the stock was made of. I find a lot of stock 'recipes' defeat the point the stock actually (too many herbs, spices, veggies). I think that chicken stock should taste like chicken and not thyme or basil..or whatever - I can add those if I want to. How did I get on a stock rant...
Duck confit question
yes - but I'm just not a fan of it to be honest. I've had quite a few styles of it - and it's usually just ok. I love the breast cured or smoked - I serve it with ribbons of poached pear (vanilla bean, saffron..anise..sometimes a chile) and 5 spice..crisp wonton. I've never had a carpoccio or a proscuiutto of duck that stood out to me though. But again - thank you for your info - love it.
Duck confit question
Wicked reply - thank you - I love all the info and tips - honestly awesome - thxs.
Duck confit question
T & T has them - do you think you can taste the difference in the frozen vs. fresh?
Duck confit question
Hi - yes very clear - thanks. I understand that it's a better cut - but the confit proces doesn't just make it tender - the flavor it gives is insane. Is the only reason breast is not used is because it's too good to confit? I've never tasted breast confit - have you? The reason I ask is that I don't want to buy 6 duck legs - I'd prefer to buy a duck - but I need enough confit for 50 apps but have never used other parts of the duck to make it..thanks again
Duck confit question
Does anyone know why just the legs are used for *most* duck confit preparations? Are the other cuts just not as good au confit? I've only made leg ..but I want to do breast. Has anyone had breast....or other parts..duck confit..how was it?
Supper club dinner menu
hmm, i think everyone might be right..the cornbread might be too much for the pie dish. I just reallly really want to make lavender cream. I guess I could move it to the breakfast course. But lavender and corn..with rabbit...mmmm.
Supper club dinner menu
So - close - they are 2 seperate dishes ..but served at the same time. Fennel (fresh fennel - I plan to make my own oil from fresh) in my head...kinda 'shakes hands' with the pea and carrot..but above I saw a suggestion for chive oil..which is beconing. The parma tuille is kinda of like ...if you have ever had it ..sheppard's pie with baked cheese on the top..and also meant as a 'chip' for the relish...
still not got you convinced :) - I LOVE the feedback btw - the more blunt the better :))
Supper club dinner menu
I loveeed your reply - thank you! You sooo obviously love food too.
So, yes - the fennel oil is actually fresh fennel that I make into an oil..not the seeds..so it's mild.
I"m struggling with the relish...I made a pepper relish the other day... just took 4 colors of peppers..chopped them small cubes (diced I guess), roasted half with olive oil and maldon salt. Then mixed it with the fresh raw diced, then took 1/3 of the whole mix and puree'd it and recombined it - and it was ..really darn good..fresh and roasted..and yummy. I just don't know about peppers with this mix. Your question however - I love love love raw with roasted in relish :). I wish you were closer too - lol - I would totally feed you :)).
Supper club dinner menu
lol - no - this is new creation.
Okay I have another one...that I need feedback on :)
It's salmon 3 ways.
1) Sashimi style - birch syrup 'cured' with some raw slaw (not sure what veg's yet)
2) bamboo steamed with some chestnut crumble and lemon creme fraiche.
3) carpaccio style..with truffle oil, tete et maux cheese..black lava salt..brocolli sprouts..
I think i spelled that cheese wrong, but it's the one that looks like a cremini mushroom when you shave it :)
Supper club dinner menu
haha - ok ..you have some fixed challenges ..with vegetarian and kosher..I don't think anything can help you...arrrr. :)
Supper club dinner menu
Anni thanks for your feedback :))). Curious as to why you wnat to skip the corn bread with lavender ...and the fennel oil. This is really the feedback I"m looking for - thank you...
How to get water out of zucchini for scalloped zucch?
you can bake the sliced zucchini on realllly low heat for an hour or two. It's the poor man's dehydration machine.
Supper club dinner menu
Diane - (big smile) - yah I'm pretty sure I can. I have had a fish hater eat an entire 6 course seafood dinner..and a 'i don't do raw' eater - eat sashimi and tartare - so I think i can get the rabbit to pass :). It's a GREAT point though. To be honest - I think people will eat anything if it is well cooked and looks pretty :).
Supper club dinner menu
lol - hey it was 3am when I posted - forgive the spelling horror :) Thanks for the tips.
Supper club dinner menu
Hi - I am a total foodie with a complete passion for cooking. Friends of mine have started an 'iron chef supper club' and I"m kicking it off with a 5 course meal for 16.
I've seriously tried to just be original - not use any books or other chef's ideas.
What do I want - just some feedback about how things 'sound'.
Course 1. I'm going to make..
a braised rabbit and sweet corn mash (so with potatoe) sheppard's pie. Small individual ramakin size - topped with a parmasean tuille - in the middle a wiild leek and carrot relish..and beside that a little cornbread muffin with some lavender cream butter.
the next is
a sweet pea soup with a carrot sorbet - dropped on top at the last moment - a little fennel oil drizzle - and a bacon braised scallop with a side of apple creme fraiche..
do these sound good to you...any critique...feedback...suggestions...?
many thanks...
Okay - who is the best butcher in toronto?
You are right - I've been stressing for weeks already :). I think I finally decided on a course though...actually 2 now. Thank you for the names :) and the advice.
Okay - who is the best butcher in toronto?
wow - thank you so much for the time you spent replying - super appreciated. I'll have to read it again - but thank you for taking time out of life to give me such detail - heartfelt appreciated.
Okay - who is the best butcher in toronto?
Hi - I have a few (okay 16) serious foodie friends - and I cook for them a lot. One of them decided to start a dinner club - and I'm doing the kick off meal. I'm planning 5 courses - several of which have meat - mostly beef. I am so tired of being disappointed by the cuts of meat I get. I bought a candle roast (pork) at whitehouse that I should have paid closer attention to. It didn't have enough fat on it for dry roasting - which I ignored - and it was DRYYYY. Sadly, roast the week before from no frills out performed by about 100%.
I need some beautiful cuts of meat - some beef, some bison. Who is the best butcher in toronto? I know the grading sysetm - know the US vs Canadian - and to buy Canadian prime and avoid all US cuts (significantly inferior grading system) - but I really don't always find that white house ..st. lawrence mkt. ..and sometimes even cumbrae's delivers the best. It seems the focus is sometimes on lower fat than it is on proper cut to be cooked/roasted/braised/seared - whatever.
I am really looking forward to reading responses - the help is so much appreciated.
Wild pacific halibut - raw?
Not a ceviche - but a 12 hour lemon juice soak.. :) 5 days after everyone seems healthy - and it was a total hit (halibut 3 ways - steamed, pan fried and raw cured). I just used lemon juice - oil and maldon salt.
Wild pacific halibut - raw?
thank you so much for taking the time to reply in such depth - I really appreciate and benefited from you comments :). I did serve it raw (cured)- nobody is ill 5 days after -phew. :) thank you again...
Wild pacific halibut - raw?
Thanks for the info - I appreciate the reply very much. Would freezing it kill any potential parasites? I"ve frozen it - and then marinated it in lime juice and olive oil.
Wild pacific halibut - raw?
Taro - sounds like a japanese market. I will check it out. Thanks for the reply.
Wild pacific halibut - raw?
Hi - I bought a beautiful fillet at St. Lawrence Mkt. Part of the recipe I am using asks to take a piece of the fillet and marinate it - hence eating it raw...but marinated. Is this safe? The fish was not 'sashimi' grade - but totally fresh (but wild). I have but the small pieces in the freezer overnight - and will marinate it for a few hours tomorrow - is it okay to eat raw/marinated?
thanks!
