Yeah, the popover got to me too!

Pumpkin Whoopie Pie from Fraiche

For all you non-fans of pumpkin pie; sent earlier today by a work colleague . . .



=R=

just the photo is mine...

mhill95149 wrote:

Chitown B wrote:awesome thanks

I use photokit for the the soft black edge and do the rest in a photoshop droplet (action)
that adds the extra canvas and then the drop shadow.

Actions make life a lot easier. I use Studio Taxi actions http://www.backdropoutlet.com/COMPLETE-ACTION-SET/productinfo/STCAS/

some boiled shrimp from my football sunday..

Decided to do a SV turkey this year



we're going to Las Vegas for the actual day so Tuesday I'm doing a
small family dinner with this bird. SV to 160˚ then into a hot pan to color up
the meat. All the usual sides will be conventionally prepared.

mhill...could you explain what you have so beautifully photographed? It looks awesome!

I boned out a turkey breast and added fresh thyme and sage, S&P, butter
the second bag is the thigh and leg bone in with the same prep.
then they are placed in vacuum bag and sealed. Today I'll get a very large pot of water
up to about 160˚ and let the bags sit for 3-> 3.5 hours then I'll
brown them in a pan or maybe broiler? TBD
the Leg will sit in the water bath for an extra hour or so maybe more???
and off we go...

So very interesting. I've never heard of this cooking method.

and the post sous vide wrap up



nice and tender, and the herbs really gave the otherwise plain turkey a nice hint of thyme and sage.

All the recovered butter was used for the roux (gravy) and to brown the breast after cooking SV.
the jus was added to the gravy as well.

I will do this again.

mhill- I've been wantingto try sous vide for awhile now, but I need a better thermometer. All I have is an oven digi. This is a very old french cooking method, from what I understand, and while super easy, is time consuming, but yields a juicy anything if done properly.
Looks delish!

mhill95149 wrote:I will do this again.

I may just have to go SV myself as your meal looks downright delectable.

Beer, Smoked Gouda, and Bacon bread:

G Wiv wrote:I may just have to go SV myself as your meal looks downright delectable.

Take it easy G, you've still got plenty to live for. Just fire up the BGE and show us how its really done.

Habibi wrote:

G Wiv wrote:I may just have to go SV myself as your meal looks downright delectable.

Take it easy G, you've still got plenty to live for. Just fire up the BGE and show us how its really done.

Just jump on in, the water is warm!

"Beer, Smoked Gouda, and Bacon bread"

Chitown B, do you have a recipe for the delicious looking bread!?!? I'm thinking that would go great with our pork shoulder we are smoking tomorrow.

mhill95149 wrote:

Habibi wrote:

G Wiv wrote:I may just have to go SV myself as your meal looks downright delectable.

Take it easy G, you've still got plenty to live for. Just fire up the BGE and show us how its really done.

Just jump on in, the water is warm!

I've been buying turkey more regularly since small turkeys have been available at Fresh Farms. That looks absolutely terrific - I'm going to be trying it soon!

Beverator wrote:"Beer, Smoked Gouda, and Bacon bread"

Chitown B, do you have a recipe for the delicious looking bread!?!? I'm thinking that would go great with our pork shoulder we are smoking tomorrow.

8 oz smoked Gouda, half shredded, half cut into ¼” cubes
3 cups (15 oz) AP flour
8 oz bacon, cooked until crisp, crumbled
3 Tbsp sugar
4 tsp baking powder
1 ½ tsp table salt
½ tsp ground black pepper
1 (12 oz) light-bodied beer (like Bud)
4 Tbsp unsalted butter, melted

1. Adjust oven rack to middle and heat oven to 375. Grease 9x5 loaf pan.
2. Combine shredded and cubed cheese, bacon, flour, sugar, baking powder, salt, and pepper in a large bowl. Stir in beer and mix until well combined. Pour into loaf pan, spreading batter into corners. Drizzle melted butter evenly over top of batter.
3. Bake until deep golden brown and toothpick inserted into loaf in several locations comes out with no crumbs attached, 45 to 50 minutes. Cool bread in pan for 5 min., the turn out onto wire rack. Cool completely.
4. Eat

Perfect! 1/2 lb. bacon for the bread and the other 1/2 for the collard greens:

Collard Greens with Bacon and Red Onion

• 1/2 pound sliced bacon, cut crosswise into fourths
• 3 medium red onions, chopped coarse (about 3 cups)
• 1 1/4 cups chicken broth
• 1/4 cup cider vinegar
• 2 tablespoons firmly packed dark brown sugar, or to taste
• 1/2 teaspoon dried hot red pepper flakes, or to taste
• 4 pounds collard greens (preferably small leaves), coarse stems and ribs discarded and leaves and thin stems washed well, drained, and chopped coarse

In a deep heavy kettle cook bacon in 2 batches over moderate heat until crisp and transfer to paper towels to drain. Pour off all but about 3 tablespoons drippings and in drippings remaining in kettle cook onions, stirring occasionally, until browned slightly and softened. Transfer onions with a slotted spoon to a bowl.
To kettle add broth, vinegar, brown sugar, red pepper flakes, and about half of bacon, stirring until sugar is dissolved. Add about half of collards, tossing until wilted slightly, and add remaining collards, tossing until combined. Simmer collards, covered, 30 minutes. Stir in onions and simmer, covered, 30 minutes more, or until collards are very tender.
Serve collards topped with remaining bacon.

For those interested in sous vide turkey, see this prior thread with a video of Grant Achatz of Alinea cooking turkey sous vide at home.

We eat at In-n-out in LV yesterday....

I had my daughter and wife hold a opened napkin between the sun and the burgers for my "light source"
Lots of strange looks but who cares, we're eating at In-n-out!

Experimenting with a 'holiday' twist on the traditional opera cake. This time with raspberry preserves and white chocolate mousse and white chocolate ganache. (Pretentious Jackson Pollock colored cocoa butter splatters to complete the festive look.)

mhill95149 wrote:and the post sous vide wrap up



nice and tender, and the herbs really gave the otherwise plain turkey a nice hint of thyme and sage.

All the recovered butter was used for the roux (gravy) and to brown the breast after cooking SV.
the jus was added to the gravy as well.

I will do this again.

I doubted your procedure when you first posted with the intent of cooking to 160 but, it looks exceptional. Great color on the skin.

I also like the use of the napkin as a softbox/difuser in your In-N-Out picture. I'd pay for pictures like that.

tgoddess wrote:(Pretentious Jackson Pollock colored cocoa butter splatters to complete the festive look.)

Your pretentions are safe with us, tgoddess. The cake looks great!

Bridgestone wrote:

tgoddess wrote:(Pretentious Jackson Pollock colored cocoa butter splatters to complete the festive look.)

Your pretentions are safe with us, tgoddess. The cake looks great!

Thanks!

Shrimp and grits!

Uh-oh, shrimp shot competition!

Shrimp, bacon, collard green stuffing from Thanksgiving (before adding the bread crumbs.)

leftover grits got fried in bacon fat this am

went to Hot Doug's yesterday on a whim since I had a rental car and took a half day. Got these:



Foie Gras and Sauternes Duck Sausage with Truffle Aioli, Foie Gras Mousse and Sel Gris



The Charlie Sumner (Today's Celebrity Sausage)
Cognac-Infused Lamb and Pork Sausage with Spinach Raita and Port Wine Chicken Mousse

-------------

The Charlie I got to go, so it got wrapped and doesn't look quite as appetizing since it's smushed. But it was great. The Foie Gras I would get again, probably every time I go. So good!