What did you cook/eat today (June 2017)

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Grilled gammon marinated in honey and mustard with roast potatoes and poached duck eggs,

honey-mustard-gammon 3 s.jpg
 
MypinchofItaly said:
Biscuits in the gravy?
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Actually the gravy goes over the biscuits.
They are scones without the sugar or egg.
Here is a recipe very close to the one I use.
http://allrecipes.com/recipe/20075/basic-biscuits/
I just use my stand mixer now.
Simple gravy recipe.
http://allrecipes.com/recipe/65104/moms-country-gravy/
Except most people use whatever animal fat is left in the pan after frying the sausage or cooking the bacon.
Or they buy the packets of gravy mix and just add water.
 
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Cinisajoy said:
Actually the gravy goes over the biscuits.
They are scones without the sugar or egg.
Here is a recipe very close to the one I use.
http://allrecipes.com/recipe/20075/basic-biscuits/
I just use my stand mixer now.
Simple gravy recipe.
http://allrecipes.com/recipe/65104/moms-country-gravy/
Except most people use whatever animal fat is left in the pan after frying the sausage or cooking the bacon.
Or they buy the packets of gravy mix and just add water.
Click to expand...

At first, I thought that with biscuits I meant classic breakfast cookies, for this I didn't understand your dish. But now I see it is interesting, to try something new.
 
MypinchofItaly said:
At first, I thought that with biscuits I meant classic breakfast cookies, for this I didn't understand your dish. But now I see it is interesting, to try something new.
Click to expand...
My mistake, I forgot to specify American biscuits.
Oh and they are also good with jellies and jams. Pretty much anything you use toast for, you can use biscuits.
If you ever come to a southern diner and order breakfast, you will be asked how do you want your eggs and do you want toast or biscuits.
 
Cinisajoy said:
My mistake, I forgot to specify American biscuits.
Oh and they are also good with jellies and jams. Pretty much anything you use toast for, you can use biscuits.
If you ever come to a southern diner and order breakfast, you will be asked how do you want your eggs and do you want toast or biscuits.
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Thank you for this explain. I found out a new thing!
 
creative said:
Well it's not a typical recipe for Duck confit (although it sported this name). No fat involved but slow rendering of the fat in the duck! It's very slowly simmered, with a very small quantity of water/wine for 2 hours! This produces some duck fat/oil, (which I tip off to use for other dishes) and a divine, concentrated juice! Truly tender and very delicious (due to the marinade).
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Looks lovely. But not "confit" - a traditional method of preserving cooked duck, goose, whatever, slowly poached in its own fat then canned/bottled, fully submerged in said fat. Keeps for months without refrigeration. Take it out, scrape off the fat and sear it on a rack (optionally with roast potatoes underneath) in the oven to crisp it up. And you have many jars of duck fat left over for other uses. This is the real thing, and supper tonight:


confit duck.jpg
 
epicuric said:
Looks lovely. But not "confit" - a traditional method of preserving cooked duck, goose, whatever, slowly poached in its own fat then canned/bottled, fully submerged in said fat. Keeps for months without refrigeration. Take it out, scrape off the fat and sear it on a rack (optionally with roast potatoes underneath) in the oven to crisp it up. And you have many jars of duck fat left over for other uses. This is the real thing, and supper tonight:


View attachment 7772
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Yes I agree it doesn't conventionally fit the description of duck confit....but that was what the recipe was called!
 
Lunch today, using leftover pasta dough from yesterdays ravioli attempt - prawns in a tarragon, orange and cream sauce on tagliatelli (actually that thicker stuff, I'm sure there is an Italian name for it)


prawn orange tarragon.jpg
 
MypinchofItaly said:
Thanks! I also add that this biscuits have intrigued me a lot. It could be my new next recipe.
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Biscuits are a thing of beauty when done right. If not, they resemble hockey pucks. I've tried several recipes and still haven't achieved the perfect, buttery flakiness I'm striving for - mostly because I probably don't fold the dough properly. I just ran across this recipe a few weeks ago. I'm hoping to try it out soon, but in my world, "soon" could be in a year or two...:unsure: If/when I get around to it, I'll try to remember to let you know how they turn out. In the meantime, if you want to give it a look-over, the recipe is here: Ridiculously Easy Buttermilk Biscuits
 
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