What's cooking tomorrow?

Spie

Spie

Spie

Godfather
Godfather
Joined
17 Oct 2002
Posts
13,054
Location
Bromsgrove
Ah, the weekend :)

Lunch is our main meal these days, so tomorrow I will cook :-

Risotto Milanese
Côtes de veau with shallots and baby carrots

Château Léoville Poyferré, St.-Julien, 2003
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The risotto is cooked in a classical style, with butter, Noilly Prat, chicken stock, saffron and parmesan.

The veal will be well seasoned, seared and finished with a little butter. It will then rest, and the vegetables (cooked in chicken stock) will be added to the de-glazed veal pan and finished off in all the reduced juices.

Simple, but fabulously tasty :)

So, what's cooking for you tomorrow?
 
Excuse the quality of the iPhone pics, but you get the general idea :)

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The ingredients pic is not quite accurate. The olive oil shouldn't be there and some butter and grated parmesan should. I blame the large Campari aperitif :D

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Very pleased with this meal. The vegetables are still firm but sweet and flavoursome as a result of being finished in the de-glazed meat juices. You must have decent veal otherwise it is not tender or succulent. We are lucky in that we have an outstanding butcher close by. The meat dish doesn't need potatoes because of the risotto and carrots, so overall actually isn't that unhealthy. Even so, I only use butter in cooking once a week, even though it really does make a difference :)
 
Hairybudda said:
Looking good spie but can't help thinking you could have sauced it a little to bring it all together
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I can see why you might think that, especially from a presentation point of view, but the meat is so succulent and the veg are coated in the deglazed white wine reduced meat juices with a knob of butter. Honestly, I don't think it needs it.
 
Tomorrow I'm going to try and raise my game. I'm cooking everything I can from scratch having been inspired by this week's Masterchef.


Spinach and Ricotta Ravioli
Fillet of beef, onion and garlic puree and a red wine jus
Selection of cheese

Château Pontet-Canet, Pauillac 2003

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Although the dishes sound fairly simple I am going to focus on quality and presentation. I hope it works out :)
 
The kitchen in the Spie household has been busy this afternoon! Really enjoyed the whole experience despite making some mistakes, but nothing I can't put right next time.

Pics aren't great as it was dark when they were taken.

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Made the pasta from scratch, but didn't quite roll it thin enough. Stuffed with spinach and ricotta, cooked in chicken stock it did taste superb though :)


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The main course took some time. Couldn't get fillet steak today so used a superb piece of sirloin. Served an a bed of onion and garlic puree although I really need a new food processor as it wasn't as smooth as it should have been. If anyone fancies buying me one for Christmas I want one of these. The baby potato and shallot were cooked in stock then browned in a little olive oil for a few minutes. Asparagus tips were easy, once I'd leveled them to stand up :D Biggest disappointment was my red wine jus. It was too oily. Although again it tasted good, presentation wasn't up to scratch. I need to work on my technique here.

Overall though I created 2 lovely plates of food, and Mrs Spie was happy, so well worth the effort :)
 
Tomorrow I'll be making Lasagna. It's my mother's recipe and she makes it superbly, so I have a lot to live up to.

I will be cheating with the pasta though. Until I get a pasta machine rolling so many sheets thinly is something I'm not keen on doing. So dried it is.

Pics will be posted :)
 
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