Cooking & Baking
Related: About this forumWhat is one dish you would love to try?
Filet Mignon with Mushroom-Cabernet Gravy
northoftheborder
(7,574 posts)Major Nikon
(36,827 posts)The mushroom is somewhat dry and is shaved over another dish similar in fashion to the way you would use a really nice aged cheese. There are other varieties of mushrooms that are used in a similar fashion and have their own complex aromas and flavors as well.
cbayer
(146,218 posts)It's sold in very small quantities but not terribly expensive. A little bit goes a long way and you will absolutely get the truffle flavor (which is very unique).
rdharma
(6,057 posts)cbayer
(146,218 posts)Bacon, oodles of cheese, toast and a tomato?? Are you kidding?
:drool:
rdharma
(6,057 posts):drool:
winter is coming
(11,785 posts)And they had the sense to pre-cook the bacon!
littlewolf
(3,813 posts)I could make it fresh. maybe I can find it in a jar.
The empressof all
(29,098 posts)I do it in a small food processor several times a month..
Just take fresh basil leaves and process them up with olive oil, garlic and a bit of salt. Traditionally you are suppose to add lightly toasted pine nuts and Parm. I frequently don't use the nuts. It's also very forgiving in terms of substituting with walnuts or other nuts.
I freeze my pesto without the Parm in ice cube trays this way I always have a cube or two handy.
Retrograde
(10,156 posts)Depending on where you live, a decent-sized supermarket may have several refrigerated as well as jarred varieties of pesto: I'd go with the refrigerated varieties if you can find them.
msanthrope
(37,549 posts)The empressof all
(29,098 posts)I have been dying to try one of these pastry for years. Trader Joes is now carrying them in the freezer section so I now have box in my freezer. My kitchen is getting painted as I write so I will be up and running by tomorrow evening. The remodel has been a long slog but very very worth it!
Anywho...I am gonna pop those babies out and let them rise and bake em up!
And who knows...I may even try to make them myself someday...
http://www.davidlebovitz.com/2005/08/long-live-the-k/
dem in texas
(2,674 posts)I ate some fig newtons made by a local bakery and they were so tasty, 100 times better than the kind from the supermarket. I want to make a batch of them. I watched a video on Youtube about how to flip the dough, haven't been to the store to get some dried figs yet. But I will be making this recipe soon.
cbayer
(146,218 posts)Filet's are expensive but watch for a sale. The up side is that every single bit is edible.
And the gravy would require some work, but shouldn't be too hard.
I'd have mine with some garlic mashed potatoes and maybe asparagus.
Yummly!
cbayer
(146,218 posts)He is the focus of the wonderful documentary, Jiro Dreams of Sushi.
He is 85 and I am probably never going to get to fulfill my dream.
Other than that, I am fortunate to have been able to eat so much wonderful food in my life that I really want for nothing.
bif
(22,745 posts)It made me want to hop on a plane and go to Japan!
cbayer
(146,218 posts)Texasgal
(17,047 posts)in banana leaves. We makes the corn husk ones around the holidays every year. Ive heard they are amazing! Something about the banana leaf.
cbayer
(146,218 posts)I have made a few slow cooked roasts wrapped in banana leaves and am going to try tamales.
Would love your recipe for tamales in corn husks. I am still somewhat intimidated by them.
Texasgal
(17,047 posts)and has been passed down from my husbands family. I'll have to see if I can get something written. I only know how to put them together dozens at a time!
cbayer
(146,218 posts)I am going to make chicken in green salsa, starting with a whole chicken for the meat and broth.
This will be my first masa, so wish me luck.
Texasgal
(17,047 posts)We make chicken, pork and bean mainly! Masa is easy! Lemme know how it comes out!
azurnoir
(45,850 posts)msanthrope
(37,549 posts)cbayer
(146,218 posts)msanthrope
(37,549 posts)bif
(22,745 posts)Is it really that good that you'd risk your life for it?