I like that idea. The sauce seems to be a bit out on its own, but a longer dish or maybe a drizzle over top instead of the pool beside would help make it feel more included.
LoneGansel
joined 2 years ago
Thank you! I think this one can be improved but for my first tuille I was happy!
It did not last long, that's for sure. :)
I added one. :)
- Remove 50-75 grams nduja from its casing and add to a cold sauce pan
- Raise the temperature of the pan to medium and begin rendering the fat from the sausage
- Once fat is rendered, add 1 tbsp freshly cracked black pepper, 1 tsp paprika, and 1 tsp cayenne or diced Calabrian chilis and fry 1 minute or until peppercorn stops sizzling
- Dice and add 1/4 onion to the pan
- Once onion begins to sweat, add diced garlic
- Once garlic becomes fragrant, add 2 pureed tomatoes and cook until all moisture is removed
- Add 2 cup chicken stock, and 1 tsp each of dried oregano and thyme (2 tsp of using fresh)
- Bring to a boil, simmer 10 minutes while you bring a skillet up to medium heat
- Add 1 tsp oil to skillet and sear 2 chicken thighs, before moving all contents to the pot
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- Optionally, use an immersion blender to smooth your broth before adding the chicken thighs
- Simmer uncovered 45 minutes or until reduce by half, stirring occasionally
- Boil 1 serving orzo in saltwater (less water is better)
- Remove chicken from pot and shred with a fork before returning to the pot
- Strain pasta into a side bowl once all dente, then add 1 cup pasta water to the pot
- Cook until water reduces and sauce thickens
- Add 1 cup sauce to pasta and stir to combine
- Serve rice and sauce next to one another in a bowl similar to kare raisu, garnish with Parmesan cheese, and enjoy!
No saffron, just a bit of chili oil from the nduja. I lightly sauced the orzo so they didn't congeal into a ball of pasta.
Thank you for the compliments and critique! I never realized how unlevel my floor and/or table were until I poured this jus haha. It all rushed down to one side and saturated the puree, allowing it to break the dam before I could correct.
Thank you for always giving such detailed and useful feedback! It's thanks to you and others pushing me to be better that makes these dishes a reality. :)
Meh, it's whatever. The important bit to me is that you are helping me improve. I will be more meticulous the next time around thanks to your input. :)
Thank you for the compliments! I think my plating is getting better because I try to take as much thinking out of my daily cooking as I can, which leaves me with time to visualize dishes when it comes time to actually cook them.
I set my menu for the work week on the weekend so I already have a rough outline of the dish components, then gather all of the fresh produce and meat I need so I'm not playing iron chef every meal. I don't deviate too far from the cooking techniques I know or try out more than one new thing at a time to ensure I stay in a semi-comfortable zone and can complete whatever I'm making. And since I didn't have to think about what to make or how to prepare it, I can dedicate more time to visualizing the end product.
I also have a ton of inspiration from people like Jules Cooking and Chef Majk from YouTube that guide me towards more modern plating techniques.
Appreciate it! And thank you for always being so helpful and giving feedback. Despite the down votes you're getting what you said is 100% accurate.
The sun now hits my window at an angle that casts a shadow right down the middle of my dinner table, giving me a natural vignette. Kinda cool, kinda annoying, but we're working with it.
I broke down a full chicken, roasted and reduced the bones from stock to jus, dry brined a breast and thigh for 24 hours, blended the thigh with mirepoix and crimini mushrooms, stuffed that into the breast, and seared it in the smaltz that was rendered while making the jus.
While the ballotine finished in the oven, I made my carrot puree and finished the jus with butter, thyme, and shallots. Plated with some micro greens.
With locatelli pecorino romano.
Ingredients:
- 2 large slices of sourdough bread
- 1 cup shredded cheese
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- I used provolone, gruyere, and sharp cheddar
- 1/2 cup napa cabbage kimchi
- 4 slices thick-cut bacon cut into 8 strips
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- Streaky/belly bacon is preferred over back/Canadian
Directions:
- Add the bacon strips to a cold pan before bringing the pan up to medium heat
- Render the fat from the bacon, flipping occasionally until desired crispiness is reached (I went for about 10 minutes total cook time)
- Remove the bacon from the pan and press the two slices of sourdough bread into the grease to toast them
- Flip once the bread begins to toast but before it becomes brown (I went for ~3 minutes)
- Flip the toast back and layer on your ingredients, starting with cheese on both pieces of toast, followed by bacon on one slice and kimchi on the other. Top the bacon with the rest of the cheese.
- Cover the pan, lower the stove to low heat, and allow cheeses to melt slightly before pressing the two halves together to form the sandwich
- Press the sandwich with a weight or a spatula and cook until the cheese has completely melted
- Remove from pan, cut in half diagonally, plate, and enjoy!
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It's 2 chilis in adobo, 1 clove garlic, and grapeseed oil blended together until emulsified