Friday, August 29, 2008
Here's the instructions if you'd like to try it, along with my list.
Here’s what I want you to do:
1) Copy this list into your blog or journal, including these instructions.
2) Bold all the items you’ve eaten.
3) Cross out any items that you would never consider eating.
4) Optional extra: Post a comment here at www.verygoodtaste.co.uk linking to your results.
The VGT Omnivore’s Hundred:
2. Nettle tea
3. Huevos rancheros
4. Steak tartare
6. Black pudding
7. Cheese fondue
10. Baba ghanoush
13. PB&J sandwich
14. Aloo gobi
15. Hot dog from a street cart
17. Black truffle
18. Fruit wine made from something other than grapes
19. Steamed pork buns
20. Pistachio ice cream
21. Heirloom tomatoes
22. Fresh wild berries
23. Foie gras
24. Rice and beans
25. Brawn, or head cheese
26. Raw Scotch Bonnet pepper
27. Dulce de leche
30. Bagna cauda
31. Wasabi peas
32. Clam chowder in a sourdough bowl
33. Salted lassi
35. Root beer float
36. Cognac with a fat cigar
37. Clotted cream tea
38. Vodka jelly/Jell-O
41. Curried goat
42. Whole insects
44. Goat’s milk
45. Malt whisky from a bottle worth £60/$120 or more
47. Chicken tikka masala
49. Krispy Kreme original glazed doughnut
50. Sea urchin
51. Prickly pear
55. McDonald’s Big Mac Meal
57. Dirty gin martini
58. Beer above 8% ABV
60. Carob chips
66. Frogs’ legs
67. Beignets, churros, elephant ears or funnel cake
69. Fried plantain
70. Chitterlings, or andouillette
72. Caviar and blini
73. Louche absinthe
74. Gjetost, or brunost
77. Hostess Fruit Pie
79. Lapsang souchong
81. Tom yum
82. Eggs Benedict
84. Tasting menu at a three-Michelin-star restaurant.
85. Kobe beef
90. Criollo chocolate
92. Soft shell crab
93. Rose harissa
95. Mole poblano
96. Bagel and lox
97. Lobster Thermidor
99. Jamaican Blue Mountain coffee
Thursday, August 21, 2008
Saute a large pan full of bitter greens in olive oil with a little salt. Deglaze with 1/2 c chicken stock, reduce, add 1/3 c heavy cream and 1T horseradish. Cook over med/low heat till cream is reduced. Add 1/2 cup grated parmesan cheese.
Saute dry scallops till seared. Serve on top of greens with bearnaise butter. I also served some roasted beets with this.
Friday, April 4, 2008
Vietnamese Chicken with baby bok choy and scallion dirty rice
Originally uploaded by elfed.
Somehow I didn't quite get the skin crispy enough, but the sauce worked well.
Tuesday, April 1, 2008
This recipe came from WrightFood and we *loved* it. I sliced the potatoes and oven roasted them with fresh rosemary, then included them in the plating rather than doing them separately and that worked really well. I think next time I might slice the beets the same way and roast them as slices with the thyme and olive oil, then plate everything together. We got frozen scallops from Woodmans and they were actually quite good. I also used fingerling potatoes, kale and beets from Willy Street Co-op.
Sunday, March 9, 2008
Preheat the oven as high as it will go. Use a baking stone if you can, I used a pizza tin.
Fry 1lb bacon (I used Nueske's) till crisp, drain and crumble.
Whisk together three eggs with 1/2 cup of ricotta and 1/2 cup grated parm.
Slice a large handful of cherry tomatoes.
Roll out your dough and place it on the peel or in the tin. Pour the egg mixture onto the dough and spread it around evenly. Scatter the bacon and tomatoes over the egg mixture. Salt and pepper. Top with mozzarella cheese and bake at 500 till browned.
This was fun, and fun to eat! There were extra donuts, which the kids loved. No extra semi-freddo though!
This was from the French Laundry Cookbook again. Buy it. Really. It looks intimidating, but it's very easy to follow. Truly. A two year old could do it...
Thursday, March 6, 2008
Butter-Poached Maine Lobster with Leeks, Pommes Maxim, and a Red Beet Essence
Originally uploaded by elfed.
Butter-Poached Maine Lobster with Leeks, Pommes Maxim, and a Red Beet Essence from Thomas Keller's French Laundry cookbook. And a much better blogger than I am has already run down the steps to this one, so go read the French Laundry At Home.
We wanted to do a full dinner from Tru using recipes from Rick Tramonto's book, Tru: A Cookbook from the Legendary Chicago Restaurant. The menu for the evening was:
Prosciutto di Parma with Tricolor Melon and Mascarpone
Caramel Taffy Apple Foie Gras with Lavender Salad
and Green Apple Chips
Salad of Baby Vegetables and Greens
Arctic Char Poached in Duck Fat with Spinach Almond Puree
Heirloom Tomato Water
Duet of Venison with Rutabaga Mash
Chocolate Malted Semifreddo with Chocolate-Bergamot Paint
The above are prep shots, the one to the right shows the venison bones ready to roast for stock.
Arctic Char poached in duck fat. This was absolutely amazing! We got the fish online from Gortons Seafood, which was really reasonably priced.
The duet of Venison.
The dessert....chocolate malted semi-freddo with chocolate bergamot paint. This recipe made a ton of leftover semi-freddo which was marvelous. It really tasted much better than the photo looks!
more to come..............