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Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by attimus, Mar 25, 2016.

  1. lindalouly

    lindalouly Grd Ctrl 2 Major Tom

    Bamboo sweet rice steamer basket???
     
  2. attimus

    attimus Chillin' With My Peeps

    not here (-.- )
     
  3. attimus

    attimus Chillin' With My Peeps

  4. attimus

    attimus Chillin' With My Peeps

    @lindalouly putting together a Shepard's pot pie. Thought you might me interested. Pictures in a few it's almost done. Also wanted to ask if your making your own pizza dough, super easy. And what's your spaghetti sauce?, we can make it a rague. Let's show people some next level stuff.

    A.
     
  5. attimus

    attimus Chillin' With My Peeps

    [​IMG]
    My stock, strained after 20 hours. It kind of started this whole thing.
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    The remnants
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    Crust started, flour, salt, sugar.
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    Butter added.
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    Water added and molded to set in fridge
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    Potatoes peeled and boiling
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    Onion and celery sauteing
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    Carrots added
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    Fresh herbs, marjarom thyme parsley tarragon and rosemary
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    Minched lamb added
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    Flour added to start the thickening
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    Pureed whole tomatoes, and fresh lamb stock added
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    Crust out of the fridge
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    Flattened and in a pan
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    Beans to help keep bubbles down for pre bake
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    Mash started
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    Duck yolk to add for color
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    All whipped
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    Crust ready for toppings
    [​IMG]topped with mash and ready to bake
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    Crisp and ready to eat.
    I've had three bowls already, I'm stuffed.

    A.
     
    Last edited: Mar 29, 2016
  6. mlm Mike

    mlm Mike Sunna and Mani Premium Member Project Manager

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    Hardy Township, OH
     
  7. BuckAlorp

    BuckAlorp Chillin' With My Peeps

    541
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    Oct 10, 2014
    Ravenna, Ohio
    Mike there is Hana Oriental foods and gifts in Mansfiled.
     
  8. lindalouly

    lindalouly Grd Ctrl 2 Major Tom


    Now that's a shepards pie! I love your carrots!!! So pretty.
     
  9. lindalouly

    lindalouly Grd Ctrl 2 Major Tom

    All of my pasta sauces always turn out a little different. My rague is just like everyone's else's. You start with the tomato purée and add seasoning to taste with choose of meats

    My Alfredo starts with a small rue, milk parm. A half stick cream chease garlic salt pepper and sugar. Not in the order. Lol I make my sauce thinner rather than thicker so it really is a light rue to begin with.

    I make my own pie crust. But I buy jiffy pizza dough. Mainly for convenience. Making pizzas for a very large family. But one of the creative things I do is I make pizza to do the left over clean up. So our topping always range and are unique in flavor. I also make a ton of hash as left over clean up.

    As you can tell I'm not a chef but I love cooking. I know basic techniques but need to learn a better recipe base.
     

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