Ask a chef

[daxigait]

Benny's posted a few great recipies for chicken. I personally like roasting my chickens whole, stuff with perfered citrus and veggies garnish with some herbs and toss in the oven. This summer I plan on slow cooking a few chicken as well as some of my ducks on the BBQ.

I saw the one with a lemon, but was unsure since lemon is not my favorite with chicken. I will keep reading. I like my Montreal chicken spice mix.

Is there a good recipe on here for making cheeze from goats milk?

 

[attimus]

I saw the one with a lemon, but was unsure since lemon is not my favorite with chicken. I will keep reading. I like my Montreal chicken spice mix.

Is there a good recipe on here for making cheeze from goats milk?

Lol we use Montreal at work. Pretty sure there's dried lemon in it. That stuff makes a great rub, mix it with a heavy handful of chili powder and paprika for a nice dry rub.
No cheese recipes yet. I'm getting there tho. Found some cultures on Amazon, none in the stores around here. Planning on starting with cream cheese then we'll see.

 

[perchie.girl]

I just found out you can make butter out of goats milk.....

a little more difficult than with Cows milk but I am told its much better tasting.

 

[perchie.girl]

Quote:
You can use orange or a combo.... Check out Meyer lemon too.... You will be amazed. Meyer lemon looks more orange and has some orange notes to its smell and flavor.

http://www.thekitchn.com/whats-the-...emons-and-regular-lemons-word-of-mouth-216551

Vons carries them right now so they must be in season some where.

deb

 

[DwayneNLiz]

My stock, strained after 20 hours. It kind of started this whole thing.

The remnants

Crust started, flour, salt, sugar.

Butter added.

Water added and molded to set in fridge

Potatoes peeled and boiling

Onion and celery sauteing

Carrots added

Fresh herbs, marjarom thyme parsley tarragon and rosemary

Minched lamb added

Flour added to start the thickening

Pureed whole tomatoes, and fresh lamb stock added

Crust out of the fridge

Flattened and in a pan

Beans to help keep bubbles down for pre bake

Mash started

Duck yolk to add for color

All whipped

Crust ready for toppings
topped with mash and ready to bake

Crisp and ready to eat.
I've had three bowls already, I'm stuffed.

A.

I do this same recipe with a cup of chopped bacon too. The Misses doesn't care for them tho.

A.

really cookies with bacon??

Thank you L25!
Yes my dear dougter! . .

why not just say DD for darling daughter, at least this time it wasnt doghater

Soda bread

Pan seared duck breast

Tritip Benedict with pesto hollandaise

Excessive fruit platter

Meatballs

Jalepeno smoked Gouda bread

Grilled quail w/ couscous and bok choy

again

@Sally Sunshine
Just happened to be able to put one of these together at work today

Beet, Dutch blue cheese, toasted pine nuts, red onion, rosemary vinegrette.
Wish there was a lighter colored beet in there for contrast but it turned out great.
Here's the pork shank it went with

Garlic mash, braised carrots, and the "sauce" over the top was made from the blended drippings, onion carrot and celery.

A.

i want to jump off the bandwagon of my diet

Same here bit. Believe it's a white fish similar to cod and rather nuetral, so my initial would be fish and chips. Smoking it would be another good option topped with maybe a red pepper couli or some over vibrant sauce. A good lemon lime soy olive oil and garlic with a little cilantro marinade would probably work well if you were to pan fry. Options to lightly flour or not. White fish can be rather versatile.

A.

not even chocolate coacoa french toast with espresso whip cream and a caramel drizzle?
Now I have to make this for work. Lol

Prime rib anyone?
Going in

And 1 1/2 hours later at 350


Still not sure what's gonna happen with the morels. We are currently frying them up for employee snacks. Lol.

A.

best prime rib i ever had was in south dakota, fresh off the critter

I heart canned tuna! Lol

Me too!!!

Any thing can taste good if you do the right stuff to it... Except for mountain oysters.... Yeah...

LOL!, i almost tried mountain oysters

, my father in law did! he said they were great, but had also been drinking quite heavily lol

I am in the process of loosing 220 pounds.... So I have to be creative to make food interesting. I tend to eat one thing a lot because I like it then I cant face it again for a very long time.

I too have health issues besides being Obese but hopefully they will resolve once I get back to a human size again. So far I have lost 40 pounds working with Weight Watchers. Nice part about WW is they work on all the other things too that go along with being over weight. Along with the act of recreating those foods we like sooo much without them becoming tasteless. And there is nothing you are not allowed to eat so you never feel deprived.

deb

This is awesome deb!! congratulations!! Weight watchers is great tool

@lindalouly no fuss "Alfredo" this is what we do at work to keep it simple. My dinner last night.

Start with butter

We add garlic tomatoes and spinach at work, my tomatoes are marinating with mozzeralla in some pesto so it just get garlic, and this healthy bunch of chopped bacon


Cooked off some pasta el dente when I was getting this all going

My mozz tomato and pesto mix being added

Cream being added

And reducing

Noodles getting added
Then some parmesan

To help thighten it all up

Dinner served. Topped with some fresh basil.

Enjoi!
A.

this is probably one of my favorite dishes to eat

technically it's just a cream sauce and if you have shallot on hand please use it. You'll be happy to not have to make a rue but can certainly add a little wine while the veg is cooking for flavor. You can add whatever you want really. Even make Mac and cheese with a nice sharp chedder. Keep the sauce a little thinner and you can do oven bakes.

cant remember why i quoted this...

Cheese and fruit appetizer.

Yummsss

Marinating sword fish.

Swisschard ready to saute

Finished product. Panseared sword fish, sauted swiss chard with bacon and red onion. Black rice with mushroom leek garlic and white onion. Fresh herbs in everything, basil parsley marjoram tarragon. Salt and pepper to taste. Fres shredded parmesan on the chard.

A.

this looks yummy, havent made sword fish in awhile...and hey lookey there

Brave, stubborn, driven. Whatever you want to call it @perchie.girl you and your property are an inspiration. A joke was made about my location being plumb and 40th, middle of nowhere basically, but I've got it pretty good, you truely will be "up The mountain".
Continue to inspire and be inspired, and please never stop sharing your food.

A.

Quote:
love grits, never had black eyed peas and i dont like their music

Fresh carrot, cabbage, red onion and mushroom
Thinnly sliced filet(raw)
lightly steamed bok choy
Dash of siracha
Beef brothe from scratch.

Approves. Lol.

A.

raw beef?

shes super cute

Oh mannn.... I would have to put a muzzle on.... that bone marrow wouldnt make it into the broth.... When I was a kid mom would bring home marrow bones and wed cook em up eat the marrow and gnaw on the crispy bits attached to the out side.....

She'd also make little raw hamburger balls and eat them while she made hamburgers for dinner. Of course Id join her. little salt and pepper.....

. That was back in '60s when buutcher shops processed all their meat and made their own hamburger. I think i was about eight or nine years old then

deb

LOL, you are funny

Hariimi - see fish in a spicy Libyan tomato sauce for lunch with my son.and yes THE HEAD IS THE BEST PART!

nope couldnt do it sorry Benny

This weekends chef choice.
Panseared duck breast.
Creamy parmesan polenta.
Grilled summer squash and asparagus
Blackberry/Port reduction and fresh black berries

Stonefruit and feta salad.
Peach plum and pluot
Red onions
Toasted almonds
Butter leaf lettuce
Tossed with a lemon mint vinagrette
Topped with crumbled feta and halved cherry tomatoes.

Components from both dishes from our local farmers market. two specifically from the farm i went and checked out with the kid, Called Raw Roots Farm. Ill be looking to their table throughout summer to piece together new chefs choices.

A.

that looks amazing! minus the raw red onions
need me some ducks

I love learning the roots of a word especially the derivation..... I was born in 1955 and Debbie Reynolds was a big movie star back then.... Mom told me she named me after her.... when i was growing up there three of us the same age and named Debbie or Debra.... in school there was always another one with my name.... Due to that popularity.

But knowing the true roots and history behind the name makes it much more special....

Many people don't understand words as having power.... to them they are just things to say to convey a message..... but they do have power.... Power to create joy or sadness or evoke beauty and wonder.... Passion or apathy command words and you command so many other things.

But you know this....

deb "I chose deb for myself because it has symmetry lower case because pretense is not important to me"

i like your reasoning

I just found out you can make butter out of goats milk.....

a little more difficult than with Cows milk but I am told its much better tasting.

i would think it would be very delicious

 

[attimus]

@DwayneNLiz
Thanks for taking the time to read the whole thing, and what an epic quote post. Let me see if I can get all of it.
I lose weight in my sleep, what little I get, and essentially work in a sweat lodge 10+ hours a day on top of my morning routine of choirs and building and landscaping

+ now I get to chase a toddler around daily.
Thank you.
Yes bacon.
Thankyou again.
There's always healthy ways to prepare great food just have to ponder it.
I still haven't made that espresso french toast but have had many other hits.
I bet that prime was amazing.
That dish is so easy and makes hamburger helper look like chump change.
Cheese and fruit apps are the bain of a busy night but still gotta send em out looking good.
Sword fish is always a hit wth the kid, she's a bigger fan of rissotto than the black rice tho and yes that's my mug.
The beef is sliced thin enough that the boiling broth cooks it when it's poured over, still medium rare

another kid approved dish tho I opted to just feed her the noodles.
And I'll end it with, everybody needs ducks.
Thanks again for checking the hole thing out.

A.

 

[perchie.girl]

@DwayneNLiz

thats probably the LONGEST multiple quote i have ever seen.....

So i have finally read the entire thread, and YUM, @attimus
why are you so skinny???

Snippage.... LOL

I think Many Chefs work it off in the Kitchen....

With regard to pork products in cookies....

I once was mixing up some Oatmeal cookies had everything I needed except butter...
All I had in the house was bacon grease... I thought what the heck. I omitted the salt and substituted bacon grease for the fat. OH MY GAWD.... The taste was soo different and yummy... everyone scarfed them. NO one knew my secret ingredient many thought I had used molassis. That was about 45 years ago...

WRT raw onion... its a balancing act for texture and sweet and savory.... If its objectionable try slicing it very very thin. If breath is a concern.... feed it to everyone...

WRT Diet.... You have to eat to live.... Not live to eat... so why not make it taste good too. thats why I like Weight Watchers so much.... First of all Its not a diet (the word has such unpleasant connotations) its a lifestyle change. So any program that helps you do this is stellar.

Its a lifestyle change that gets you healthy... and happens to teach you how to gauge and meter out what you need to live. And allows and encourages you to cook.... because after all if you control all the ingredients you dont feel deprived.

deb

 

[Leave a LightOn]

Is there a good recipe on here for making cheeze from goats milk?

I just found out you can make butter out of goats milk.....

a little more difficult than with Cows milk but I am told its much better tasting.

"Blessed be the cheesemakers - for thy shall inherit the earth."*









*amended to include all manufacturers of dairy products. ~ Life of Brian

 

[DwayneNLiz]

@DwayneNLiz
Thanks for taking the time to read the whole thing, and what an epic quote post. Let me see if I can get all of it.
I lose weight in my sleep, what little I get, and essentially work in a sweat lodge 10+ hours a day on top of my morning routine of choirs and building and landscaping

+ now I get to chase a toddler around daily.
Thank you.
Yes bacon.
Thankyou again.
There's always healthy ways to prepare great food just have to ponder it.
I still haven't made that espresso french toast but have had many other hits.
I bet that prime was amazing.
That dish is so easy and makes hamburger helper look like chump change.
Cheese and fruit apps are the bain of a busy night but still gotta send em out looking good.
Sword fish is always a hit wth the kid, she's a bigger fan of rissotto than the black rice tho and yes that's my mug.
The beef is sliced thin enough that the boiling broth cooks it when it's poured over, still medium rare

another kid approved dish tho I opted to just feed her the noodles.
And I'll end it with, everybody needs ducks.
Thanks again for checking the hole thing out.

A.

and i will keep watching as well, i like food a lot and grew up with a stay at home mom that used to be iin restaurants, so we all ate very well, and she finally now has a professional kitchen in her 1850s house
i cant wait to have my new farm and can raise my beef and other edible critters

@DwayneNLiz

thats probably the LONGEST multiple quote i have ever seen.....

I think Many Chefs work it off in the Kitchen....

With regard to pork products in cookies....

I once was mixing up some Oatmeal cookies had everything I needed except butter...
All I had in the house was bacon grease... I thought what the heck. I omitted the salt and substituted bacon grease for the fat. OH MY GAWD.... The taste was soo different and yummy... everyone scarfed them. NO one knew my secret ingredient many thought I had used molassis. That was about 45 years ago...

WRT raw onion... its a balancing act for texture and sweet and savory.... If its objectionable try slicing it very very thin. If breath is a concern.... feed it to everyone...

WRT Diet.... You have to eat to live.... Not live to eat... so why not make it taste good too. thats why I like Weight Watchers so much.... First of all Its not a diet (the word has such unpleasant connotations) its a lifestyle change. So any program that helps you do this is stellar.

Its a lifestyle change that gets you healthy... and happens to teach you how to gauge and meter out what you need to live. And allows and encourages you to cook.... because after all if you control all the ingredients you dont feel deprived.

deb

I've done longer multi quotes
i put molasses in my cookies
its the crunch and taste of raw onions, sometimes i can get by if they are in chicken salad or something, but there also has to be celery
when i was 8 (i think) i was diagnosed with diabetes, the diabetics 'diet' is one of the healthiest diets if you follow it, but it gets old, and life gets in the way most of the time
i am in a biggest loser competition and currently have the #1 title, i have 6 more weigh ins to go, i dont think i'll win but i am doing it to encourage others and to make myself pay more attention top what i am eating

your posts are fun to read as well

 

[perchie.girl]

OK for my birthday I asked mom to regift me a panini press I gave her and she never used

Caprisi Grilled cheese....






Oh it was goood..... the only thing I would change is to just stick to fresh tomato Olive oil and basalmic vinegar for the bread on the inside... Or maybe use sundried tomatoes in olive oil.....

The mozzarella was fresh and pre sliced. for this application the slices could be a little thinner

deb