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Do you ever find yourself saying "I'm going to make this some day"? For some
- Thread starter pat-nocal
- Start date
Has anyone made/eaten cocido? I saw the last part of Rachael Ray yesterday and she made a
simplified (very simplified!) version that looked so good. Dh called my attention to it, so thinking that the original probably wasn't a 30 minute meal item, I looked it up. Wow, it uses lots of animal parts you don't see in the ordinary supermarket meat case. Anyone here eaten or made it?
simplified (very simplified!) version that looked so good. Dh called my attention to it, so thinking that the original probably wasn't a 30 minute meal item, I looked it up. Wow, it uses lots of animal parts you don't see in the ordinary supermarket meat case. Anyone here eaten or made it?
richard-in-cincy
Well-known member
Viennese Pastry!...more...
In Denmark, "Danish" are called Wienerbrod (Viennese Bread) because that's where the Danes got it from. The Viennese pastry kitchen, also has two versions of puff pastry: Blätterteig (lit. "leaves" dough--this is what we call puff pastry) and Plunderteig (rag dough--in the olden days rags were used for paper which were used for "leaves" of a book.) The Plunderteig is different that classic French Feuilletag in that it is yeasted and requires a very controlled cold process to keep the dough from rising during the turns.
I've never attempted these and will be doing it for the first time next month under the tutelage of a graduate of Cordon Bleu Paris!
Also, I bought a classic French hinged pate mold in Paris that I still have not used. I had been wanting one of these for years and still have not used it.
Classic Chicken Kiev
In Denmark, "Danish" are called Wienerbrod (Viennese Bread) because that's where the Danes got it from. The Viennese pastry kitchen, also has two versions of puff pastry: Blätterteig (lit. "leaves" dough--this is what we call puff pastry) and Plunderteig (rag dough--in the olden days rags were used for paper which were used for "leaves" of a book.) The Plunderteig is different that classic French Feuilletag in that it is yeasted and requires a very controlled cold process to keep the dough from rising during the turns.
I've never attempted these and will be doing it for the first time next month under the tutelage of a graduate of Cordon Bleu Paris!
Also, I bought a classic French hinged pate mold in Paris that I still have not used. I had been wanting one of these for years and still have not used it.
Classic Chicken Kiev
W
whipappeal
Guest
Someday...paella, strudel, babka, fresh pasta, svickova (a Czech dish in the slow-food tradition)...
all of Dorie Greenspan's "From My Home to Yours", enchiladas, Great-Grandma's Minestrone, lamb chops, Baked Alaska (made it once as a kid with my brother and had a blast)...
That was fun. Now I'm hungry. smileys/wink.gif
all of Dorie Greenspan's "From My Home to Yours", enchiladas, Great-Grandma's Minestrone, lamb chops, Baked Alaska (made it once as a kid with my brother and had a blast)...
That was fun. Now I'm hungry. smileys/wink.gif
W
whipappeal
Guest
Richard, are you taking a Viennese pastry course? Do tell!
Don't know if this is the link you found, very interesting, new to me-
http://www.askoxford.com/languages/culturevulture/spain/cocido/
http://www.askoxford.com/languages/culturevulture/spain/cocido/
amanda_pennsylvania
Well-known member
Thanks! Doc says I should be better in a couple of weeks. I'm looking forward to that!
richard-in-cincy
Well-known member
No, I'm visiting a friend from college
who went on to study at Cordon Bleu. We're getting together for 5 days of cooking and catching up.
I purchased an amazing book, "Wiener Süßspeisen" (Viennese Desserts) by Karl Schuhmacher which won the gold medal from the German Gastronomic Academia and the Gourmand World Cookbook Awards. It is a stunning catalog of every sweet in the Austrian kitchen, from the Imperial days to the present, with every page being a full color layout of each recipe. It is a stunning book.
We are going to dive into this book for 5 days and see what we can get into. LOL
who went on to study at Cordon Bleu. We're getting together for 5 days of cooking and catching up.
I purchased an amazing book, "Wiener Süßspeisen" (Viennese Desserts) by Karl Schuhmacher which won the gold medal from the German Gastronomic Academia and the Gourmand World Cookbook Awards. It is a stunning catalog of every sweet in the Austrian kitchen, from the Imperial days to the present, with every page being a full color layout of each recipe. It is a stunning book.
We are going to dive into this book for 5 days and see what we can get into. LOL
luisa_calif
Well-known member
British Sticky Toffee Pudding
georgiarose
Well-known member
I'll try to dig up the recipe this weekend. I'll have to find where it's buried smileys/smile.gif
Just a fancy recipe for boiled meats!
It's funny to me, in Mexico and South America you make it as a way to use up leftovers!
In Argentina and Uruguay it's called puchero and whenever my father went in the kitchen and asked for the BIG pot, we would run away screaming!!
Although, I would give almost anything now to have a pot of his puchero...
It's funny to me, in Mexico and South America you make it as a way to use up leftovers!
In Argentina and Uruguay it's called puchero and whenever my father went in the kitchen and asked for the BIG pot, we would run away screaming!!
Although, I would give almost anything now to have a pot of his puchero...
W
whipappeal
Guest
Sounds like an excellent way to enjoy 5 days; have fun!