/ck/ - Food & Cooking

Oh, it's cumulative scores? I thought it was only the final round scores as usual.
Congrats everyone, and thank you Bubble and Borneo for the organisation.

I forgot to say that the sauce is a Hazelnut Pistou.

And the vertical for the flowers.
The vertical for the galettes will arrive in a minute.

Dessert

Elderberry Flowers Fritter


The batter is a regular one : egg, milk, sparkling water, flour, and vanilla sugar.

Here is where the cheese platter should fit.
I don't like cheese, so here you go.

Meat

Stuffed Zucchini Flowers on a Potato and Zucchini Galette


The vertical will be posted after the dessert.

Trou normand

Mandarine Napoléon Liqueur splashed on a Clementine Sorbet


My dictionary translates trou normand as "drink break during a meal"
It serves as a digestif, to aid digestion.

The sorbet is home-made. It's simply clementine juice with sugar.

Fish

Sole Fillets with turmeric infused coconut milk, wild asparagus crown


The sauce is coconut milk with ginger, turmeric, lemon tree leaves, and a little bit of lime juice.

Starter

Gambas, Mango, and Red Onion Croustillant ; Avocado Mousseline ; small Salad


The brik (pronounced breek), also referred to as malsouqa or Warka, is similar to filo pastry.
I'd say it's less floury in taste.

Filling is gambas, mango, red onion, Espelette pepper, salt.

Mousseline is avocado with olive oil, Espelette pepper, lime juice, white balsamic vinegar, milk and salt.

Mise en bouche

Swan of Melon, and Prosciutto di San Daniele, and Mint


Instructions for apple swan are here : https://www.youtube.com/watch?v=uLXEiMIiF5E

Mise en bouche

Swan of Melon, and Prosciutto di San Daniele, and Mint

~~~~~

Starter

Gambas, Mango, and Red Onion Croustillant ; Avocado Mousseline ; small Salad

~~~~~

Fish

Sole Fillets with turmeric infused coconut milk, wild asparagus crown

~~~~~

Trou normand

Mandarine Napoléon Liqueur splashed on a Clementine Sorbet

~~~~~

Meat

Stuffed Zucchini Flowers on a Potato and Zucchini Galette

~~~~~

Cheese Platter

~~~~~

Dessert

Elderberry Flowers Fritter

>Be me, hesitating between several dishes
>Mainly 3
>I remember the picnic round, where I had lotsa fun cooking several dishes and pointed at one to vote
>I like having lotsa fun, I'll just make a menu
>But I still have to pick a starter and a main dish, that don't solve the problem
>Unless I make a three dishes menu like I had a few times in fancy restaurants...
>The kind of place I think of when my friends tell my I should open a restaurant
>FUCK IT, I'M MAKING A WHOLE FANCY AS FUCK GASTRONOMIC MENU!!!

The Stuffed Zucchini Flowers is the dish to consider when voting.

>>5422243
I took it as "the best dish you can come up with."
I like to try new things anyway, I realise that would be my signature : I think about something, google around, cook it, sometimes cook it again with less mistakes and adapting the recipe to my preferences, and often never cook it again...

I had never done any of the 9 previous recipes beside the spring rolls (but it was my first time at acras and pineapple salad.)
And I have never cooked what I'll cook this week.

I ran into a set of surprisingly diverse problems.
I prepared most of my dish last week, but couldn't finish it.
Sorry for not giving any news.

I don't have a signature dish. Unless you count my drunken improvisation at 3am in an unknown kitchen during a party at a friend's place. I'm rather famous for it.
I'll just cook something nice this week.

>>5404706
Hey Pye, last round you talked about a steakhouse in London that has a beef tasting menu for a party of 8, and you were looking for 7 friends.
You can count me in.
john_ck@randomail.net

>>5389716
I'm from France.

Rabbit in Mustard sauce with spätzle.

Only one picture, no vertical (or maybe later).

Recipe :
A full rabbit
4 shallots
Garlic.
4 spoons of Dijon mustard
4 spoons of ground mustard
Pearl onion
White wine.
Crème fraiche

Pan the pieces of rabbit to colour them. Set aside.
Fry the shallots and garlic. Add the 2 mustards and onions.
Deglaze with a glass of white wine and add the rabbit.
Simmer for 45 mins, return and add cream mid-cooking.


Recipe for spätzle :
500gr flour
6 eggs
25cl milk
Salt

Mix everything. Then do this (at 2 minutes 50 seconds) :
https://www.youtube.com/watch?v=toUfE5qT4HI&t=2m50s
Put batter on a board (wet wood works best) and "cut and push" into boiling water. When the bits float (1 or 2 minutes), fish them out with a skimmer and cool them in cold water.
When the meat is ready, pan-fry at medium-high heat to colour them.

>>5371056
I realised I forgot the proportions of the sauce... Since you want to cook it, I might as well post a third edition of my vertical.

>>5370519
>>5367352 was me.
I only used a shooter of lambig because I already had a bottle. I don't think it really change the taste : it's made from cider after all.

Updated vertical (2 lines for the sauce.)

>>5368477
>>5368480
>>5368487
>>5368488
>>5368494
Here is the vertical.

>>5368485
Is wasn't. All the juices are inside thanks to the foil.
A quick go in the pan, then 10 minutes in the oven.