MacKenzie Posted August 12, 2018 Report Share Posted August 12, 2018 See, there was nothing to worry about with your sous vide crème brûlée. Everything turned out perfectly. Isn't is great the way Cornish game hens fit so well between the tines. Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted August 12, 2018 Report Share Posted August 12, 2018 Thanks @tekobo, I saw @MacKenzie cloufitis cook and it peaked my curiosity. I think I might need that recipe. @MacKenzie those biscuits brought great memories back of baking with my grandmother! A fresh kick in the butt as to why I love cooking sooooo much! 1 Quote Link to comment Share on other sites More sharing options...
Chanly1983 Posted August 12, 2018 Report Share Posted August 12, 2018 @MacKenzie they worked out too well! I have a list longer then my arm for flavors to try! I know I was worried they weren’t going to be too small for the tines. They fit just perfect! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 12, 2018 Report Share Posted August 12, 2018 (edited) MacKenzie[/mention] those biscuits brought great memories back of baking with my grandmother! A fresh kick in the butt as to why I love cooking sooooo much! The biscuit recipe is from my Mother. She made fantastic biscuits, among lots of other things Here is the link for the clafoutis recipe that tekobo mentioned. https://www.epicurious.com/recipes/food/views/basic-clafoutis-51208430 Edited August 12, 2018 by MacKenzie Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 12, 2018 Report Share Posted August 12, 2018 Today started with a very simple objective, make my first batch of basil pesto. I have a bumper crop of basil this year, first time ever. Thought I'd have an easy day, pesto, no big deal. This looks interesting, I have to taste it, but I don't have any spaghetti in the house. Guess I have to make some since I really do want to taste it on something. If it's good, then I'll make more and freeze it for the winter. Homemade spaghetti spinning in the pot. Add a little of the pasta water to thin the pesto a little. Plated with some previously KK grilled meatballs. Today I just warmed them up and put a rack on top of the SoloStove and got the outside of the meatballs a little crispy. It was delicious and now I'm up for making a lot more pesto. Say GOODBYE to that store bought pesto. 4 Quote Link to comment Share on other sites More sharing options...
jonj Posted August 13, 2018 Report Share Posted August 13, 2018 Nice! I like pesto quite a bit. 1 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 13, 2018 Report Share Posted August 13, 2018 That looks seriously yummy @MacKenzie! 1 Quote Link to comment Share on other sites More sharing options...
amusedtodeath Posted August 13, 2018 Report Share Posted August 13, 2018 Love adding extra olive oil to pesto then using as "Italian butter" for dipping warm bread in. Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 13, 2018 Report Share Posted August 13, 2018 We found some prime NY strips on sale for 9.99 lb. Cooked at around 240 until ~125 in the center and then cranked up the kk to put a nice sear. 7 Quote Link to comment Share on other sites More sharing options...
tekobo Posted August 13, 2018 Report Share Posted August 13, 2018 Ooooh. That looks lovely Steve M. I think you have helped me decide on dinner for tonight. Steak, beans and chips. Yum. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted August 13, 2018 Report Share Posted August 13, 2018 @MacKenzie - I also have a bumper crop of basil going this year, so I'll be putting up some pesto as well. I like to swap out the pine nuts for pistachios in mine. Steve - excellent steak cook! 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 13, 2018 Report Share Posted August 13, 2018 Steve, your dinner is looking delicious. 1 Quote Link to comment Share on other sites More sharing options...
jonj Posted August 14, 2018 Report Share Posted August 14, 2018 That steak looks perfect, Steve! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 14, 2018 Report Share Posted August 14, 2018 A week or so ago I was watching the Spence Watts' cooking show and saw him do a Sweet Potato Rostis that I knew I wanted to try. It is half sweet potato and half regular potato, grated along with some onion, add a little flour, salt and pepper. Squeeze the juice out as much as possible. Pack into a hot frying pan, when one side is brown flip and brown the opposite side. Plated with those yellow beans from the garden. 5 Quote Link to comment Share on other sites More sharing options...
alimac23 Posted August 15, 2018 Report Share Posted August 15, 2018 I bought a little bit of brisket today for lunches for the rest of the week, been on since 9am and currently 5.08pm, just wrapped and back in, looking good already!More to follow 4 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted August 15, 2018 Report Share Posted August 15, 2018 You are going to have tasty sandwiches for the rest of the week. 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted August 15, 2018 Report Share Posted August 15, 2018 looking good! Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 15, 2018 Report Share Posted August 15, 2018 Looks delicious Mac great pics. Your cooks always make my mouth water lol 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted August 15, 2018 Report Share Posted August 15, 2018 Alimac your brisket is looking good can’t wat to see it sliced, bet it’s going to be tasty Quote Link to comment Share on other sites More sharing options...
BonFire Posted August 15, 2018 Report Share Posted August 15, 2018 Nice cook and great shot of the KK 1 Quote Link to comment Share on other sites More sharing options...
