razbry wrote:Steve Z please tell me how to make a brisket like you do plus your two sauces
boudreaulicious wrote:I would love the recipe for the Romeo/Juliet sorbets...
LDC wrote:*The chocolate filling doesn't solidify very well with gelatin. Maybe try cornstarch as a thickening agent? I had to freeze the tart for 20 minutes before I could slice it.
Mhays wrote:Santander, I was looking at your pa amb tomaquet and wondering if I could food desert-ize it...it seems as though you added the tomato as a topping (which I've seen as an alternate way to do it,) rather than scrubbing the bread with it? Methode, pls?
LDC wrote:Glad you liked the tart! Made it the day before and refrigerated it overnight.
Gianduja Tart with Chocolate-Cookie Crust [courtesy of Food & Wine, March 2009]
1¾ teaspoons unflavored gelatin*
3 cups heavy cream
7 tablespoons sugar
½ pound gianduja chocolate, chopped (note: I used three 3 oz. bars of Vosges, minus 1 ounce)
pinch of salt
8 ounces chocolate wafer cookies, broken
1 stick unsalted butter, melted
3/4 cups whole hazelnuts
*The chocolate filling doesn't solidify very well with gelatin. Maybe try cornstarch as a thickening agent? I had to freeze the tart for 20 minutes before I could slice it.
1. Preheat the oven to 325˚. Spread the hazelnuts on a baking sheet and toast for 12-15 minutes, until fragrant. Rub skins off; let cool.
2. In a small bowl, sprinkle the gelatin over 1 tablespoon of water; let stand until the gelatin is softened, 5 minutes. In a medium saucepan, bring the cream and 6 tablespoons of the sugar to a simmer; remove from the heat. Stir in the gelatin until dissolved. Add the gianduja and salt to the hot cream and let stand until melted, about 3 minutes; whisk until smooth. Scrape the mixture into a glass bowl (it will be liquid-y), press a sheet of plastic wrap directly onto the surface and let stand until cooled, about 90 minutes.
3. Meanwhile, spray an 8-inch springform pan with nonstick cooking spray. In a food processor, pulse the cookies until fine; transfer to a bowl. Add the melted butter and the remaining tablespoon of sugar and stir until coated. Press the crumbs over the bottom of the springform pan and refrigerate the crust until firm, about 30 minutes.
4. Pour the gianduja filling over the crust and scatter the toasted hazelnuts over the surface (they will sink and then float to the surface). Refrigerate the tart uncovered until firm, about 6 hours.
5. Run a small hot knife around the edge of the tart. Remove the ring from the pan, cut the tart into wedges and serve.
geno55 wrote:boudreaulicious wrote:I would love the recipe for the Romeo/Juliet sorbets...
Juliet & Romeo Sorbet (makes about 1 quart)
This one was easy. The base recipe for a Juliet & Romeo is here. Roughly, the sorbet recipe is make 8 cocktails, subbing most of the gin for water (or all if you want to go non-alcoholic), then chill and spin. But here's what I did specifically:
Heat 2/3-3/4 cup sugar in 1 cup water until dissolved (I found it a little too sweet with 3/4c, so second batch was cut to 2/3). Throw into the syrup the zest of one lime, a handful of mint sprigs, I bruised them a little bit (either rip them or just squeeze them), and 6-8 cucumber slices muddled with a big pinch of salt. Let it sit until it comes to room temperature, but you can let it infuse for as long as you like, really. My second batch infused for a few hours and it was great. You're looking for very noticeable cucumber and mint flavors here, as they're going to diminish with the rest of the liquids. Once you're satisfied, strain the syrup and pour in 3/4 cup lime juice, 3/4 cup water, ~24 drops each of Angostura and rosewater, and 4-5 Tbsp gin (though you could probably get away with a few more), let chill, and spin!
"Negroni" Sorbet (makes about 1 quart)
Ok, I was going for a Negroni, but it turned out to be more Grapefruit-Campari, still good though. Here's what I did:
Start the same, Heat 3/4 cup sugar in 1 cup water until dissolved. Add 1/2c water, 1c grapefruit juice, 1/4c orange juice (I may be a little off on the grapefruit/orange ratio), 1T gin, 1T sweet vermouth, and 3T Campari. Adjust everything to taste. I was looking to highlight the bitterness especially so I added the extra Campari. Chill that, and let 'er spin!
Glad you guys enjoyed these, as they were very experimental. Next year if I do sorbets/ice creams, I'll probably bring double the amount, as I always underestimate the demand for sweet icy treats.
justjoan wrote:LDC wrote:*The chocolate filling doesn't solidify very well with gelatin. Maybe try cornstarch as a thickening agent? I had to freeze the tart for 20 minutes before I could slice it.
if i might make a suggestion... if you make it again, try 1T. of gelatin. 1t./cup of cream would be a reasonable amount and it should set up nicely. justjoan
Kennyz wrote:I loved both of these sorbets - 2 of the best bites of the day. Since more than a coupla tablespoons of alcohol probably wouldn't work, I wonder what you'd think of adding a few crushed juniper berries along with the cukes, mint and lime as they infuse in the syrup for J&R, to get a little more of that gin flavor.
JoelF wrote:RAB/REB -- can we get the tomato jam recipe? Razbry says "blue book" above, but I don't know what that refers to.
Some deets on the rest of the BLT crostini would also be appreciated: what was the aioli, for instance? What wonderful bacon did you use?
We used micro cilantro instead of lettuce. We tried about 11 different types of sprouts and micro greens from the exceptionally nice sprout and micro greens people at the GCM and decided the cilantro would go best.
shorty wrote:I would like to request the recipe for the following dishes:
...
Thai grilled chicken thighs
RAB wrote:Spicy Tomato Jam
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Takes up to an hour and a half, depending on how juicy your tomatoes are. Add lime juice and zest, and simmer 10-20 more minutes, or until consistency seems right.