EPThaha keep it up mr. chef
[food] the F word - Page 2
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sLiniss
United States849 Posts
haha keep it up mr. chef | ||
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BloodyC0bbler
Canada7876 Posts
On July 05 2010 14:37 fOrQQ wrote: Wew another pro :DD thanks a lot~ I'll try that next time I do the sauce. Are there any dish recommendations that you have for amateurs like me? As I mentioned, I'm mostly interested in Italian and French cuisine (Western European I guess, but not exclusive obviously). By the way, where do you work and what type of cuisine do you cook? At the moment I'm at a breakfast joint, but I have done mexican food, as well as fine dining (mix of french, italian, asian, greek, etc...). I have no real specialty at the moment as well, I'm still learning which area I like the best. For very simple starters though start with well known dishes. For instance learning to make a good tomato sauce or the like. Italian dishes at least at a basic level I would start with primarily doing pasta's (yes I am aware there is far more to italian cooking than this), but learning how to properly cook pasta, as well as making really good sauces is a very very good start as they are two very tricky things to learn. For french food, start with something very simple. I was introduced to doing thinks like chicken fricassee. Just start very simple, and go from there. | ||
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FraCuS
United States1072 Posts
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FyRe_DragOn
Canada2057 Posts
On July 05 2010 13:48 YoonHo wrote: that looks fuking amazing, dragon you don't eat anything anyways  oh is that what u meant. I actually do eat more food now but it runs out like 1-2 days ahead of grocery day lol. | ||
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Kenpachi
United States9908 Posts
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Rayzorblade
United States1172 Posts
Lobster Frutti di Mare ![[image loading]](http://farm5.static.flickr.com/4071/4440778377_6a7c872885.jpg) I think I must have subsisted on little more than this dish (frutti di mare) in Sicily for almost two years. I'm not sure if it was the easy access to the fresh Mediterranean fish or the simple, fresh ingredients that made - and continues to make - my tastes buds sing, but it's so damn good and simple it surprises me every time. I changed the recipe just a little by making the version above with just lobster (anniversary dinner for my wife and I), but for simplicity's sake, the recipe below uses shrimp: Ingredients: 1 pkg. angel hair pasta or other Salt, pepper, red pepper flakes 1 large white onion (or 2 shallots, chopped) 4 cloves garlic (minced) 1 lb. cherry tomatoes, very ripe, roughly chopped, reserving juice. (Or 1 can crushed tomatoes) Olive oil Fistful basil Fistful parsley 1 lemon Instructions: Cook pasta according to pkg directions. In a large pan, over medium-high heat saute chopped onion, garlic, and red pepper flakes in olive oil for about three minutes or until fragrant. Add in tomatoes and cook, stirring everything together and reducing those tomatoes down, about 5 more minutes. Add in shrimp and saute until firm and a nice shade of pink, but definitely not overcooked. Chop basil and parsley roughly, add into sauce, a few squeezes of lemon juice and zest. Garnish with extra parsley and plate. Spinach risotto & Seared Scallops ![[image loading]](http://farm5.static.flickr.com/4008/4178891215_f462eab9d3.jpg) Ever since I started making risotto, I can't stop. It's my all-time favorite comfort food and I'm always looking for ways to make it different. Sure, it takes a long time, but it's oh-so-delicious and creamy. I improved upon the regular recipe by just adding pureed spinach into the risotto at the end, roasting red peppers (or buying them that way at the store) and making a sauce out of them, and searing scallops. Ingredients: 1 cup risotto (arborio rice). It must be this rice or carnaroli. I've always used arborio though. 4 tablespoons butter 1/2 cup white wine, room temp. (In fact, have a glass! You deserve it). 6 cups chicken broth 1 pkg. frozen spinach 5 red bell peppers Olive oil Salt, pepper 2 shallots, chopped 1/3 cup freshly-grated Parmesan cheese 8 large sea scallops (not those little bay scallops) Wooden spoon Instructions: Heat chicken broth just until steam is coming off the top of it. Not boiling or even simmering. You just need to get it hot and keep it that way. Heat a large pot and cook the frozen spinach until it's done. Add into a blender, puree it with some of the hot water, and set aside in another bowl. For roasted red pepper sauce: Roast halved bell peppers in an oven at 400 degrees until blackened. Place in a plastic bag after, seal, and allow to cool. Once cooled, peel skins and add roasted bell peppers into a blender. Puree with olive oil, salt, pepper, a little lemon juice, and vinegar to taste. Go easy on the vinegar. For the risotto: Heat a large pan over medium-high heat with 1 tablespoon butter and some olive oil. Add shallots into the pan and cook for about 3 minutes. Add in the cup of risotto and fry for about 7-10, allowing them to be coated with the fat and become transparent, stirring constantly so they don't stick. Next add in the white wine and stir, cooking until evaporated. Once evaporated, begin adding in chicken broth, two ladle at a time, while stirring. You don't have to stir the risotto the whole time, but often enough so that you can really get to that creamy consistency that is the hallmark of risottos. Every time you add in a ladle of broth, just stir a little, until it's all absorbed. Add in salt and pepper as you go. I determine when to add in the next ladle of broth by drawing my spoon along the bottom of the pan; I should see a smooth trail of just a little 'creaminess.'The whole process should take about 20 minutes and the risotto should be just al dente and have some bite to it. Next, add in the pureed spinach, the remaining butter, and Parmesan cheese. Stir together and cover, removing from heat. For the scallops: Make sure your scallops are completely dry with a paper towel. Salt and pepper them liberally. Heat a pan over high heat with 1 tablespoon butter, a little olive oil. Add in scallops one at a time and cook 4 minutes on one side, giving them a great sear and caramelized top. Flip them once, allowing to cook 1 more minute. Please please do not overcook them, as they will become very rubbery in texture. To plate, spoon some roasted red pepper sauce onto a plate, two dollops of risotto, and 3-4 scallops along with a sprinkle of shaved Parmesan. Enjoy! | ||
GTR
51706 Posts
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fOrQQ
Hong Kong321 Posts
On July 05 2010 14:46 BloodyC0bbler wrote: At the moment I'm at a breakfast joint, but I have done mexican food, as well as fine dining (mix of french, italian, asian, greek, etc...). I have no real specialty at the moment as well, I'm still learning which area I like the best. For very simple starters though start with well known dishes. For instance learning to make a good tomato sauce or the like. Italian dishes at least at a basic level I would start with primarily doing pasta's (yes I am aware there is far more to italian cooking than this), but learning how to properly cook pasta, as well as making really good sauces is a very very good start as they are two very tricky things to learn. For french food, start with something very simple. I was introduced to doing thinks like chicken fricassee. Just start very simple, and go from there. That sounds like a great place to start, thanks! What types of pasta and sauces would be awesome for a newb like me to try (and which should I be wary of?) I've always wanted to try pesto, since it seems simple and fresh. On July 05 2010 15:51 Rayzorblade wrote: It's great to see an exploration into food. It's daring and fun and gives you the chance to be creative. I'm only an amateur cook myself (though I did pick up some Italian cooking when I lived there for two years), but I really love food and I think passion can go a long way in the kitchen. Here are a few recipes of the Italian variety that I make regularly. Wow those look amazing :D I'll take your word for it and try it out. I really do want to take a stab at risotto- it seems like the staple Italian dish and I think it would be a good test for me =P On July 05 2010 15:59 GTR wrote: thought this blog was about http://en.wikipedia.org/wiki/The_F_Word =[ Nah but its somewhat related :< sorry to burst your bubble lol.. Gordon Ramsay is an inspiration for me though :> | ||
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MaRiNe23
United States747 Posts
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BloodyC0bbler
Canada7876 Posts
On July 05 2010 16:08 fOrQQ wrote: That sounds like a great place to start, thanks! What types of pasta and sauces would be awesome for a newb like me to try (and which should I be wary of?) I've always wanted to try pesto, since it seems simple and fresh. Pesto is a very nice thing to mix in as a sauce, just keep in mind it is very strong in flavour. As for pasta, it is really up to personal preference. Find one via trial that you enjoy more than others and stick with it. Sauces start simple. I would suggest going to a super market and going to a sauce isle and then look at the ingredients on your favourite sauce's and attempt to recreate them. You can then google the instructions if need be, or attempt it on your own (most are fairly straight forward). As you learn one sauce, attempt another, then another, and so on. Take it all in baby steps. If you wish to get a better idea of techniques, recipes, and the like, browse a library or book store for cooking textbooks. If you get one specialized for french cuisine or italian cuisine, they will go into detail on how things should look, what ingredients to use, etc... | ||
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fOrQQ
Hong Kong321 Posts
On July 05 2010 16:11 MaRiNe23 wrote: Man I'm a college student living on my own always looking to learn new dishes. I was just wondering if you can give me the list of ingredients for that pasta shrimp thing with step by step instructions with pictures for each step. Ah...most of the time I was just cooking it by instinct and usually pretty rushed since I'm afraid I'll burn down the kitchen XD If I got the hang of it I could stop to take pictures for the steps lol. Ingredients though are pretty simple (I kinda eyeball the amount tho): Fresh shrimp Penne Pasta Marinara sauce (I bought some premade so I'm not exactly sure on how to make it myself but I think you puree fresh tomatoes and add some basil, etc) Butter Olive Oil (I used extra virgin) Parmagiano cheese Marscapone cheese (You can probably substitute with other cheeses) Salt, Pepper Basil Parsley (roughly chopped or dried) On July 05 2010 16:34 BloodyC0bbler wrote: Pesto is a very nice thing to mix in as a sauce, just keep in mind it is very strong in flavour. As for pasta, it is really up to personal preference. Find one via trial that you enjoy more than others and stick with it. Sauces start simple. I would suggest going to a super market and going to a sauce isle and then look at the ingredients on your favourite sauce's and attempt to recreate them. You can then google the instructions if need be, or attempt it on your own (most are fairly straight forward). As you learn one sauce, attempt another, then another, and so on. Take it all in baby steps. If you wish to get a better idea of techniques, recipes, and the like, browse a library or book store for cooking textbooks. If you get one specialized for french cuisine or italian cuisine, they will go into detail on how things should look, what ingredients to use, etc... Thanks a lot :D will update when I get a new dish going | ||
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MaRiNe23
United States747 Posts
On July 05 2010 16:45 fOrQQ wrote: Ah...most of the time I was just cooking it by instinct and usually pretty rushed since I'm afraid I'll burn down the kitchen XD If I got the hang of it I could stop to take pictures for the steps lol. Ingredients though are pretty simple (I kinda eyeball the amount tho): Fresh shrimp Penne Pasta Marinara sauce (I bought some premade so I'm not exactly sure on how to make it myself but I think you puree fresh tomatoes and add some basil, etc) Butter Olive Oil (I used extra virgin) Parmagiano cheese Marscapone cheese (You can probably substitute with other cheeses) Salt, Pepper Basil Parsley (roughly chopped or dried) Thanks a lot :D will update when I get a new dish going Thanks I understand u can't do anything about the pics but what about instructions on how to make it ? | ||
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Chairman Ray
United States11903 Posts
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Versita
Canada1032 Posts
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arb
Noobville17922 Posts
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