In the Kitchen with DKDetective and InCali: All Things Food, Wine, and Spirits, Etc.

InCali said:
Have some delivered you cheapskate! It's not like it isn't available where you live. :oldrazz:

BTW, how are you doing?
Click to expand...
True enough! But Dk has quite a few!!!

I was about to buy some Malbec for tonight but my stomach is not up to it...

I'm doing ok so but there's some coughing that I don't like very much! But besides that, ok.
 
MissMarvelous87 said:
True enough! But Dk has quite a few!!!

I was about to buy some Malbec for tonight but my stomach is not up to it...

I'm doing ok so but there's some coughing that I don't like very much! But besides that, ok.
Click to expand...

Cough, you say? Hope it's nothing concerning. It's not fun how even allergies right now make one worry about COVID.

On a happier note, I made some Italian last night:

"Brontosaurus al Barolo" - My take on the Piedmontese Classic, Brasato al Barolo, 5 Hour Barolo Braised Beef Short Rib with Horseradish Gremolata and Buttersquash and Chive Orzo:
IMG_20200919_225801.jpg
 
DKDetective said:
Cough, you say? Hope it's nothing concerning. It's not fun how even allergies right now make one worry about COVID.

On a happier note, I made some Italian last night:

"Brontosaurus al Barolo" - My take on the Piedmontese Classic, Brasato al Barolo, 5 Hour Barolo Braised Beef Short Rib with Horseradish Gremolata and Buttersquash and Chive Orzo:
View attachment 37577
Click to expand...

Do you marinate the ribs? What do you use for this dish? Red wind (duh), onions, garlic, rosemary???
 
DKDetective said:
Cough, you say? Hope it's nothing concerning. It's not fun how even allergies right now make one worry about COVID.

On a happier note, I made some Italian last night:

"Brontosaurus al Barolo" - My take on the Piedmontese Classic, Brasato al Barolo, 5 Hour Barolo Braised Beef Short Rib with Horseradish Gremolata and Buttersquash and Chive Orzo:
View attachment 37577
Click to expand...

I LOVE buttersquash used like this. For some reason, I'm not a big pasta fan and basically don't eat wheat products much unless it's a tortilla or a slice of pizza.

Right now, I'm thinking Risotto (mushrooms, shallots, some parmesan) instead of Orzo, but, dude, that looks really good and now I'm getting hungry again. LOL.

BTW, I didn't catch the Flintstones reference the first time I read your post. :funny:
 
InCali said:
Do you marinate the ribs? What do you use for this dish? Red wind (duh), onions, garlic, rosemary???
Click to expand...
InCali said:
I LOVE buttersquash used like this. For some reason, I'm not a big pasta fan and basically don't eat wheat products much unless it's a tortilla or a slice of pizza.

Right now, I'm thinking Risotto (mushrooms, shallots, some parmesan) instead of Orzo, but, dude, that looks really good and now I'm getting hungry again. LOL.

BTW, I didn't catch the Flintstones reference the first time I read your post. :funny:
Click to expand...

Background
I took the core recipe from Mario Batali's Babbo Cookbook, but making it exactly as specified in the recipe never turned out exactly how I liked or as good as other French-style braises I make. So I took the core Italian flavours and style from Batali's recipe and then added techniques of refinement from a couple Thomas Keller recipes for braised short ribs I have. For braising, I prefer chuck short ribs to plate short ribs. Chuck ribs have more connective issue, which renders and makes for great sauce. You want the whole ribs cut individually. Each one should be about 6-8 inches long and about 10 to 16 onces by weight. They make for a perfect portion per person.

Prep and Marinade
For best results, start 24-48 hours before you intend to serve. I marinated the short ribs in one bottle of the Barolo red wine. Any Northern Italian Nebbiolo (you need the particular flavour profile of these wines) will work if you don't want to spend the big money on a real Barolo just to cook with. For the marinade, I combined the wine with the mirepoix for the braise (diced onions, carrots, and celery) and bouquet garni (rosemary, thyme, oregano, bay leaf, crushed garlic). I brought it to a boil and simmered off the alcohol. After it cooled, I poured the marinade in a ziploc with the meat. Let it marinade overnight. Then either the day before serving or early the morning of the day of serving, you will actually braise it. You need at least half a day to a full day to let the meat rest after cooking and for all of the flavours to meld and intensify.

Searing
Remove the ribs from the marinade, pat dry, season with salt and pepper. Strain the vegetables and herbs from the marinade, reserve them for cooking. In a saucepot, combine the strained marinade liquid and a second bottle of wine and bring to a boil. Boil off the alcohol and skim off the sediment and denatured proteins from the meat that will rise to the surface. Cloudy marinade = bad braise.

Dust the short ribs in flour and sear in a skillet with extra virgin olive oil until deep golden brown on all sides (heat oil until there is a slight wisp of smoke). Remove and reserve ribs. Sear in batches to avoid crowding.

Braising
Heat an enameled Dutch oven over medium heat with a little EVO until hot. Add about 200g of Sweet Pancetta chopped into large lardons. Saute until lightly browned and until most of the fat has been render from the pancetta. Then add mirepoix and herbs from marinade. Saute vegetables in pancetta fat until lightly browned. Deglaze pot with red wine marinade combo. Scrape the fond off pot of pot while doing so. Lay short ribs bone up in pot above vegetables. Add about 2 cups of chicken stock and a can of high-quality crushed or diced tomatoes to the pot until the ribs are fully submerged. Bring pot to simmer and skim the top. Cover with parchment paper lid and braise in 275 degree Fahrenheit oven for 4-5 hours. The parchment lid sits right above the liquid and allows release of steam without allowing the top of the ribs to burn or over brown.

Resting and Sauce
When done, let the ribs cool in the liquid to rest. When cool, if cooked the day before, let the pot sit in the fridge overnight. A couple hours before intended serving time, carefully remove ribs to a platter. Make sure to remove all vegetables. Strain braising liquid from vegetables and herbs into a bowl. Chill liquid in freezer until fat solidifies on top. Skim off fat with spoon. Return skimmed braising liquid to a saucepot through sieve. Reduce by half or until you get a nice thick sauce consistency. Pour reduced liquid through fine mesh into small sauce pot and set aside. (You should be removing a lot of the tomato solids, seeds, and any remaining herbs.) Check seasoning of sauce. Adjust with salt and pepper to taste.

Re-Sear
While sauce is reducing, re-sear the ribs in a skillet with a little EVO. Since already cooked, the searing will be very fast, but it add a nice crust to the ribs and improve their integrity for plating since the braising will have made them fall off the bone tender. Remove ribs to a casserole dish and cover with some of the sauce and place in a 300 degree oven to warm through and to allow the meat to rehydrate a little.

When ready to plate, place a rib on each plate and cover generously with the reduced sauce from the pot and some gremolata (freshly chopped parsley, grated horseradish, and lemon zest, tossed by hand).

Orzo/Rissotto
For the squash orzo (can substitute rice for pasta and make a squash risotto), roast the peeled and seeded squash in a casserole with olive oil, salt, and pepper in the oven with the braise for about two hours until very tender. Puree squash in food processor with a little honey and balsamic vinegar. Reserve puree. Parboil orzo or rice in boiling salted water, then bathe in ice bath. Spread out on sheet pan to dry. Bring some chicken stock to a simmer in a pot. Once simmering, add orzo/rice and squash puree. Cook through, stirring frequently until pasta/rice is tender, and stock is completely absorbed. Salt and pepper to taste. Finish with a couple cubes of chilled butter for added creaminess and add freshly chopped chives right before service and combine well.
 
DKDetective said:
Background
I took the core recipe from Mario Batali's Babbo Cookbook, but making it exactly as specified in the recipe never turned out exactly how I liked or as good as other French-style braises I make. So I took the core Italian flavours and style from Batali's recipe and then added techniques of refinement from a couple Thomas Keller recipes for braised short ribs I have. For braising, I prefer chuck short ribs to plate short ribs. Chuck ribs have more connective issue, which renders and makes for great sauce. You want the whole ribs cut individually. Each one should be about 6-8 inches long and about 10 to 16 onces by weight. They make for a perfect portion per person.

Prep and Marinade
For best results, start 24-48 hours before you intend to serve. I marinated the short ribs in one bottle of the Barolo red wine. Any Northern Italian Nebbiolo (you need the particular flavour profile of these wines) will work if you don't want to spend the big money on a real Barolo just to cook with. For the marinade, I combined the wine with the mirepoix for the braise (diced onions, carrots, and celery) and bouquet garni (rosemary, thyme, oregano, bay leaf, crushed garlic). I brought it to a boil and simmered off the alcohol. After it cooled, I poured the marinade in a ziploc with the meat. Let it marinade overnight. Then either the day before serving or early the morning of the day of serving, you will actually braise it. You need at least half a day to a full day to let the meat rest after cooking and for all of the flavours to meld and intensify.

Searing
Remove the ribs from the marinade, pat dry, season with salt and pepper. Strain the vegetables and herbs from the marinade, reserve them for cooking. In a saucepot, combine the strained marinade liquid and a second bottle of wine and bring to a boil. Boil off the alcohol and skim off the sediment and denatured proteins from the meat that will rise to the surface. Cloudy marinade = bad braise.

Dust the short ribs in flour and sear in a skillet with extra virgin olive oil until deep golden brown on all sides (heat oil until there is a slight wisp of smoke). Remove and reserve ribs. Sear in batches to avoid crowding.

Braising
Heat an enameled Dutch oven over medium heat with a little EVO until hot. Add about 200g of Sweet Pancetta chopped into large lardons. Saute until lightly browned and until most of the fat has been render from the pancetta. Then add mirepoix and herbs from marinade. Saute vegetables in pancetta fat until lightly browned. Deglaze pot with red wine marinade combo. Scrape the fond off pot of pot while doing so. Lay short ribs bone up in pot above vegetables. Add about 2 cups of chicken stock and a can of high-quality crushed or diced tomatoes to the pot until the ribs are fully submerged. Bring pot to simmer and skim the top. Cover with parchment paper lid and braise in 275 degree Fahrenheit oven for 4-5 hours. The parchment lid sits right above the liquid and allows release of steam without allowing the top of the ribs to burn or over brown.

Resting and Sauce
When done, let the ribs cool in the liquid to rest. When cool, if cooked the day before, let the pot sit in the fridge overnight. A couple hours before intended serving time, carefully remove ribs to a platter. Make sure to remove all vegetables. Strain braising liquid from vegetables and herbs into a bowl. Chill liquid in freezer until fat solidifies on top. Skim off fat with spoon. Return skimmed braising liquid to a saucepot through sieve. Reduce by half or until you get a nice thick sauce consistency. Pour reduced liquid through fine mesh into small sauce pot and set aside. (You should be removing a lot of the tomato solids, seeds, and any remaining herbs.) Check seasoning of sauce. Adjust with salt and pepper to taste.

Re-Sear
While sauce is reducing, re-sear the ribs in a skillet with a little EVO. Since already cooked, the searing will be very fast, but it add a nice crust to the ribs and improve their integrity for plating since the braising will have made them fall off the bone tender. Remove ribs to a casserole dish and cover with some of the sauce and place in a 300 degree oven to warm through and to allow the meat to rehydrate a little.

When ready to plate, place a rib on each plate and cover generously with the reduced sauce from the pot and some gremolata (freshly chopped parsley, grated horseradish, and lemon zest, tossed by hand).

Orzo/Rissotto
For the squash orzo (can substitute rice for pasta and make a squash risotto), roast the peeled and seeded squash in a casserole with olive oil, salt, and pepper in the oven with the braise for about two hours until very tender. Puree squash in food processor with a little honey and balsamic vinegar. Reserve puree. Parboil orzo or rice in boiling salted water, then bathe in ice bath. Spread out on sheet pan to dry. Bring some chicken stock to a simmer in a pot. Once simmering, add orzo/rice and squash puree. Cook through, stirring frequently until pasta/rice is tender, and stock is completely absorbed. Salt and pepper to taste. Finish with a couple cubes of chilled butter for added creaminess and add freshly chopped chives right before service and combine well.
Click to expand...
That is quite the involved recipe. I'm glad you posted it though. It'll give @flickchick85 a chance to make it in her spare time.

I confess, I've made something along these lines before, but take more shortcuts than you do.
 
At my job, we make brioche buns that have sriracha mixed into the dough. I have a few friends of mine that really like heat so I've been thinking of making some brioche burger buns outside of work but with either ground Carolina reaper or Carolina reaper hot sauce mixed in the dough.
 
Guts said:
At my job, we make brioche buns that have sriracha mixed into the dough. I have a few friends of mine that really like heat so I've been thinking of making some brioche burger buns outside of work but with either ground Carolina reaper or Carolina reaper hot sauce mixed in the dough.
Click to expand...

Reaper... Bread?

Yikes!
 
ZzKqTFz.jpg
 
Guts said:
At my job, we make brioche buns that have sriracha mixed into the dough. I have a few friends of mine that really like heat so I've been thinking of making some brioche burger buns outside of work but with either ground Carolina reaper or Carolina reaper hot sauce mixed in the dough.
Click to expand...

While I don't eat much bread (occasional sandwich or burger), I have to admit that sounds really good. My daughter doesn't eat meat because she feels bad for the animals so I get her these vege burgers (Beyond Burgers). I ate one (actually I ate more than one :O ) and they are actually quite good. I was thinking of making her a vege Albondigas soup with them.

Has anyone ever tried one? They cost more than most hamburger at the local Ralphs (about $12/lb), but I don't consider that excessive and I hear they are going to offer larger packs that bring the price down to about $6.50/lb.
 
@InCali, so I am such an insufferable know-it-all because I read a lot and that requires having a lot of cookbooks. :oldrazz:

Well, I didn't have anywhere decent to store them, so I bought a new bookshelf for the wall between our kitchen and family room to store and display them... I put the shelf together last night and I've got the books all sorted and alphabetized:
IMG_20200921_203750.jpg
Looks pretty good!

Only problem is there is no room for expansion. I guess I can't buy any more cookbooks:(... To my wife's eternal delight. :funny:
 
So my wife and I went out for dinner on our anniversary last night. It was the first time we've been to a restaurant in over 6 months and I checked it out up and down. It had an outside patio with almost no one there and we requested, and got, seating far from the 5 or 6 people on the patio. The food was really good. I got scallops with asparagus and rice as well as blue cheese and mushroom risotto (DK got me on that train with his earlier post). We had a ahi/mango/avocado stack appetizer. They put the ahi, then mango, and topped it with avocado and made it in a cylindrical shape. It was good. My wife got the ribeye. It was good. I know because she forgot it in the fridge when she left so I ate it. :hehe:

Edit: She got her ribeye Steak Oscar. It cost + $10. Lol.

upload_2020-9-22_16-9-59.png

upload_2020-9-22_16-10-55.png
 
Last edited:
Legendary nouvelle cuisine pioneer Pierre Troisgros dies aged 92 - France 24

Legendary and Iconic French Chef, Pierre Troisgros, the last surviving leader of the Nouvelle Cuisine movement that revolutionized the world of gastronomy in the late 1960s and 1970s passed away today.
pierre-troisgros-photo-le-progres-1600870556.jpg


Bocuse, Troisgros, Chapel, Pic, Guerard, and Verge were like the culinary equivalents of Coppola, Spielberg, Lucas, Scorsese, and De Palma. True visionaries that changed their industries.
 
Are you guys watching the new episodes of Chef, on Netflix???
NOMNOM NOM NOM NOM
 
MissMarvelous87 said:
Are you guys watching the new episodes of Chef, on Netflix???
NOMNOM NOM NOM NOM
Click to expand...
Sorry, which show is that? I'm familiar with the two big Netflix shows, Chef's Table and The Chef Show with Jon Favreau, but I'm not familiar with a show called "Chef", maybe a title change between regions?

On the topic of Netflix, EVERYONE should be watching the episode of Chef's Table: France about Maison Troisgros in honour of Pierre Troisgros' passing this week:

@flickchick85, @DarthSkywalker @InCali @MissMarvelous87 @KRYPTON INC. @Snow Queen @Iceman @Lily Adler @C. Lee @kvz5 @Kane52630 @Black Narcissus @Schlosser85 @Guts
tenor.gif


It is in my top 3 of Chef's Table episodes. Such a fascinating exploration of the pressures of tradition in a family business and how for a new generation to make its mark while still respecting past accomplishments. If that doesn't entice you, its first rate food porn with excellent cinematography!

Also, here is a fun old tv episode about Pierre specifically from the 80s:

He makes Cote de Boeuf au Fleurie et la Moelle, which I plan to cook on Saturday in his honour and serve with a nice bottle of Gevry-Chambertin just as he does in the video.
 
You must log in or register to reply here.

Similar threads

jolldan
European Countries' Cuisine, Ranked From Worst To Best
Replies
6
Views
6K
C. Lee
C. Lee

Users who are viewing this thread

Total: 2 (members: 0, guests: 2)

Staff online

Members online

Total: 1,181 (members: 21, guests: 1,160)

Latest posts

Forum statistics

Threads
200,554
Messages
21,759,234
Members
45,595
Latest member
osayi

Share this page

Back
Top
monitoring_string = "afb8e5d7348ab9e99f73cba908f10802"