So what're you making?
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@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
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@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
@aqua-letifer said in So what're you making?:
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
Bullshit (LOL):
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]
Oh, and Merry Christmas to you and your family.
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@aqua-letifer said in So what're you making?:
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
Bullshit (LOL):
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]
Oh, and Merry Christmas to you and your family.
@george-k said in So what're you making?:
@aqua-letifer said in So what're you making?:
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
Bullshit (LOL):
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]
Oh, and Merry Christmas to you and your family.
Party pooper.
And yes, Merry Christmahanakwanzaka to you and yours.
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@george-k said in So what're you making?:
@aqua-letifer said in So what're you making?:
@george-k said in So what're you making?:
@horace said in So what're you making?:
Interesting trivia about why they named it Beef Wellington - it’s because one of the main ingredients is beef.
Learning that was the best Christmas gift I could have possibly asked for!
Don't listen to that, it's an internet myth. It was actually named after Jameson Farnsworth Beef, the inventor of the dish.
Bullshit (LOL):
While historians generally believe that the dish is named after Arthur Wellesley, 1st Duke of Wellington, the precise origin of the name is unclear and no definite connection between the dish and the duke has been found.[1]
Leah Hyslop, writing in The Daily Telegraph, observed that by the time Wellington became famous, meat baked in pastry was a well-established part of English cuisine, and that the dish's similarity to the French filet de bœuf en croûte (fillet of beef in pastry) might imply that "Beef Wellington" was a "timely patriotic rebranding of a trendy continental dish".[2] However, she cautioned, there are no 19th-century recipes for the dish. There is a mention of "fillet of beef, a la Wellington" in the Los Angeles Times of 1903, and an 1899 reference in a menu from the Hamburg-America line.[3] It may be related to 'steig' or steak Wellington, an Irish dish (the Duke was from an Anglo-Irish family), but the dates for this are unclear.[citation needed]
In the Polish classic cookbook, finished in 1909 and published for the first time in 1910, by Maria Ochorowicz-Monatowa (1866-1925), Uniwersalna książka kucharska ("The Universal Cooking Book"), there is a recipe for "Polędwica wołowa à la Wellington" (beef fillet à la Wellington). The recipe does not differ from the dish later known under this name. It is a beef filet enveloped together with duxelles in puff pastry, baked, and served with a truffle or Madeira sauce. The author, who mastered her cooking skills both in Paris and Vienna at the end of the 19th century, claimed that she had received this recipe from the cook of the imperial court in Vienna. She also included "filet à la Wellington" in the menus proposed for the "exquisite dinners".[4][5]
In Le Répertoire de la Cuisine a professional reference cookbook published by Théodore Gringoire and Louis Saulnier in 1914, there is mentioned a garnish "Wellington" to beef, described as: "Fillet browned in butter and in the oven, coated in poultry stuffing with dry duxelles added, placed in rolled-out puff pastry. Cooked in the oven. Garnished with peeled tomatoes,lettuce, Pommes château".
An installment of a serialized story entitled "Custom Built" by Sidney Herschel Small in 1930 had two of its characters in a restaurant in Los Angeles that had "beef Wellington" on its menu.[6] The first occurrence of the dish recorded in the Oxford English Dictionary is a quotation from a 1939 New York food guide with "Tenderloin of Beef Wellington" which is cooked, left to cool, and rolled in a pie crust.[2]
Oh, and Merry Christmas to you and your family.
Party pooper.
And yes, Merry Christmahanakwanzaka to you and yours.
@aqua-letifer said in So what're you making?:
And yes, Merry Christmahanakwanzaka to you and yours.
You forgot...
Link to video -
Some quick breakfast bullshit to take care of some fridge surplus.
A lot of times this is my favorite kind of stuff to eat.
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I delivered my tired wife breakfast in bed. Toasted croissant, berries, homemade jam, homemade whipped cream, french press coffee.
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Well, apparently the phyllo dough had been broken some point before I defrosted, and I bought puff pastry shells… So it’s Prosciutto wrapped tenderloin…
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We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.
The salmon sauce is actually sweet red wine, not white. Interesting and very good.
Please love yourself.
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We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.
The salmon sauce is actually sweet red wine, not white. Interesting and very good.
@aqua-letifer said in So what're you making?:
We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.
The salmon sauce is actually sweet red wine, not white. Interesting and very good.
I didn’t even know that existed… I will have to check it out.
The tenderloin was already seasoned for the Wellington and I had already reduced the mushrooms, so i am thinking of still making the puff pastries and making a Wellington deconstructed…
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We called an audible as well. Still from the Dungeons & Dragons Cookbook Elven Menu, but dragon salmon and greenspears instead.
The salmon sauce is actually sweet red wine, not white. Interesting and very good.
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Dragon salmon? do tell.
Here at Chez Mik the
bigass chickencapon is not cooperating. This thing has been in the fridge since Wednesday and still not all the way defrosted. It said a day to a day and a half. 45 minutes in and it still registers 32F on the probes. I could barely get the giblets and neck out.“I am fond of pigs. Dogs look up to us. Cats look down on us. Pigs treat us as equals.” ~Winston S. Churchill
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Dragon salmon? do tell.
Here at Chez Mik the
bigass chickencapon is not cooperating. This thing has been in the fridge since Wednesday and still not all the way defrosted. It said a day to a day and a half. 45 minutes in and it still registers 32F on the probes. I could barely get the giblets and neck out.@mik said in So what're you making?:
This thing has been in the fridge since Wednesday and still not all the way defrosted.
I never believe the "advice" on how long it takes to thaw something. I did a 20 lb bird for TG and kept it in the fridge for about 9 days. I thought, if it says 5 days, another 3 days in the fridge won't hurt.
In general, it takes a frozen turkey one day for every 4 pounds to thaw in a refrigerator set to 40 degrees F or below. That means if your bird weighs 20 pounds, you should allow five days for it to thaw in the fridge.
That reminds me - I have another bird in the freezer. Time to pull it out.
"Now look here, you Baltic gas passer... " - Mik, 6/14/08
The saying, "Lite is just one damn thing after another," is a gross understatement. The damn things overlap.
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Dragon salmon? do tell.
Here at Chez Mik the
bigass chickencapon is not cooperating. This thing has been in the fridge since Wednesday and still not all the way defrosted. It said a day to a day and a half. 45 minutes in and it still registers 32F on the probes. I could barely get the giblets and neck out.@mik said in So what're you making?:
Dragon salmon? do tell.
The D&D Cookbook is serious. It's not a mix of "no-duh" recipes differently named like a ton of others. The book is for intermediate level cooks, not beginners. Some of the recipes are downright challenging.
For this one, you sear the salmon steaks in some light oil, then tent them and throw them in the oven at 200F to stay warm.
This is the tricky part:
- Pour the salmon steak juice from the pan into a cup. Gonna need that later. Then wipe out the pan.
- Fry up one finely chopped shallot in .5 tbsp butter on low heat for a minute--enough to soften but no more.
- Add 1/3 cup chicken stock (yeah, not fish) AND 2/3 cup of a sweet or semi-sweet red wine to the pan. Unless the wine is liquid candy, you can't go wrong with level of sweetness, just make sure it's not at all a dry wine. Also add in 1/3 tsp stripped fresh thyme. Crank the range up to med-high and get a good simmer going.
- Keep it simmering until the shallots are a deep red color throughout, and the sauce has reduced by at least 2/3.
- Once that's done, crank it back down to med-low heat, and when it's there, add in 1 tbsp melted butter and the salmon juice you've kept. Get those two fully incorporated.
- Get your salmon out of the oven and top with sauce as you see fit.
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@aqua-letifer tell me about those spuds (they're spuds, right?)!
@george-k said in So what're you making?:
@aqua-letifer tell me about those spuds (they're spuds, right?)!
Yukon yellows, yessir.
Follow your favorite mashed tater recipe for proportions but use unpeeled spuds, unsalted butter, and some light sour cream. We start with the bare minimum of butter and S.C. and then add 1:1 of both until desired consistency is achieved.
This is how I do it. My wife follows a recipe. Hit me up for the latter if the former was not at all helpful.
