Cooking with LMNO

[Richter]

Cool. I've got some good olice oil and chipoltes, so I'll experiment with that a bit.

I need to grab a bigger mortar though.  Some pervesion of mine makes me wince at the thought of mechanizing the process.

[Triple Zero]

Damn dude. 

About the aioli: is there a fast way that's worth a damn, or is it jsut a matter of time and effort to make it RIGHT?  Also, did you put the whole lemon slice in, or are you working the juice into the garlic to make the paste?

You can put the garlic in a blender and add some egg yolk to make it a garlic mayo, but the mortar & pestle is really the way to go.  I used about a teaspoon of lemon juice to get the paste going.  It's still an emulsion at heart, but the oil seems to absorb into the garlic somehow.

I suppose you could emulate the slow grinding by blending it, letting it sit for half an hour (absorbing), then blending it again?

[Sir Squid Diddimus]

NOT THE SAME PUNY HUMAN!
    I WILL DESTROY YOU!
            \

[LMNO]

Damn dude. 

About the aioli: is there a fast way that's worth a damn, or is it jsut a matter of time and effort to make it RIGHT?  Also, did you put the whole lemon slice in, or are you working the juice into the garlic to make the paste?

You can put the garlic in a blender and add some egg yolk to make it a garlic mayo, but the mortar & pestle is really the way to go.  I used about a teaspoon of lemon juice to get the paste going.  It's still an emulsion at heart, but the oil seems to absorb into the garlic somehow.

I suppose you could emulate the slow grinding by blending it, letting it sit for half an hour (absorbing), then blending it again?

Try it out, I guess.  But Squid is right.  It's not the same.

[Triple Zero]

Can't argue with morbo

[Sir Squid Diddimus]

  cause he kind of... will destroy you.

i love that guy.


What's next on the menu LMNO? I've been missing your food porn pics

[LMNO]

I dunno.  I've been repeating older recipes for a while now, due to cost, speed, and accuracy of replication.  I did see an interesting recipe for Roast Salmon with a Sweet Chipotle Glaze and Hominy Puree, so I might give that a go.  Provided I can find a decent piece of salmon.

[LMNO]

Roasted Radishes

Easy as it sounds, right?  Right.

A bunch or two of radishes.  Wash them, trim and chop the tops, then slice lengthwise.





Toss with olive oil and salt, then arrange in a pan cut side down, and roast at 400 for about 20 minutes, or until tender.  Serve with chopped tops and a squeeze of lemon.

[LMNO]

Turkey Cutlets with Anchovy Butter, and Paprika Roasted Cauliflower

(Okay, so while I was making this, the camera didn't behave properly for a couple of shots.  I'll walk you through the parts that got missed.)

Cut cauliflower into half inch slices, arrange on baking sheet.  Drizzle with olive oil, and season with salt, garlic powder, and paprika. Roast at 450 for 20 minutes.


Season cutlets with salt, pepper, and poultry seasoning.



Mince garlic, dice shallot, chop chives.


Get some oil hot, dredge cutlets in flour, then brown, about 3 minutes on a side.


Remove cutlets, lower heat, and in remaining fat, sauté the shallots.  Add the garlic when shallots have softened, and sauté another 30 seconds.


Raise heat, add 1/2 cup of white wine, deglaze pan and reduce to about 1/3 cup.


Here's where the camera failed.  Remove from heat, add chives, a Tbsp of butter, and 2 tsp of anchovy paste.  Stir to melt and combine.  Return turkey to pan and turn to coat.


Serve next to cauliflower, with remaining sauce drizzled over top.

[Suu]

I want that cauliflower!

[Jenne]

Ok, LMNO--BEETS?  How to make BEETS?   Like HUGE ASS BEETS?

[LMNO]

WHAT DO YOU WANT TO DO WITH THEM?


Also, check page 1 of this thread.

[Jenne]

CRAP.  I knew that would happen.  

Ok, now that I've looked:  my beets are like DARK PURPLE.  Not red.  Does that matter?  They're also woody as hell.

[LMNO]

They'll taste roughly the same; biggest difference is they'll stain almost anything the touch.

If by "woody" you mean the skins are all knobbly and hairy, that will come off during peeling.  Roasting makes the skins all soft, and scraping them with a paring knife will get rid of it.  You can peel them under the faucet too, so the skins wash away easily.

Instead of finishing them with butter, you can drizzle good EVOO and lemon over top.

[Jenne]

Ok, good to know.  My husband made something with them that while tasty, was too odd to keep on with it...so I wanted to try something else.

ETA:  thank you!