What's cooking?

I like Pepe sayas butter , good taste Chanop,
Well if life gives you chorizo you make this :
Flat bread made with basic yeast dough with poolish starter , pizza sauce , goats feta and chorizo




I need a bigger grill

 

Looks like a good combo, Mert I will give it a try in the future.

And happy father's day. I am going to turn on my grill today and do a 1kg T-bone. Haven't done that for a long long time. Beef is grass fed Taralga springs aged for three weeks at Pino's. That should be enough for three mouths with sides.

 

or just me

 

So true, James, ha ha.

After a bit of warming up, this piece is ready for reverse searing:


My little Q220 is working hard on a rainy day:


Straight off the weber:


And that's the meal with parsnip mashed, sweet potato crisp, salad, some green hidden somewhere, and a nice bottle of F.U. 2008 cab. sav.:

 

beautiful caramelising on that... looks like dessert to me

 

Great looking steak!

 

I've never seen a steak cut like that.

Glorious!

 

I have, but not for a couple of decades! My old fella was a butcher and he used to cut a big, thick, single steak just like that when I was a kid, haven't seen it since. There was always a bunfight at our table over the fillet side!

 

This cut is a famous Italian dish called Bistecca alla Fiorentina native to Tuscany / Florencia area. Authentic version must be from Chianina breed, a big white working cow, and cooked mainly with just salt, olive oil, and on charcoal.

My butcher, Pino, always have this cut at hand, albeit a little smaller than those served in Florence area. Although it is already generally from a bigger, older cow, compared with what's generally available in Sydney, it is still not as huge as a Chianina due to being an Angus.

 

I miss Bistecca alla Fiorentina. Now I need to find a butcher that does something similar in Toronto before the winter comes. That looks so good...

 

I really need to not open this thread

 

I've not seen a t bone that big. I lead a sheltered life. It looks
delicious. at 1 kilo would it serve 4? That little grill looks like it can do the job. I had a small gas grill that couldn't get hot enough. one of the reasons I ended up going back to charcoal.

Reverse searing. How much warming do you do and how much searing?

 

For a T-bone that size, I aim to sear cross hatch on both sides, a minute or two for each sear, so that is about six to eight minutes total. Also aim to get inside to 55 off the grill, which will still be quite blue when served. In warm up phase, lowest heat setting on the grill and I set it on a rack with foil under neath to cut out direct heat, it took 30 -- 40 minutes or a bit longer, to reach 45.

I was a bit out of shape for that piece, so it was more of a medium cook rather than rare cook that I aimed. Took it out of warming phase too late, and seared a little bit too long. Any way, beef fat was crusty and tasty due to long and slow fat rendering time.

1kg with bone raw probably serves two adults on the smaller size. That's what I usually do with missus. Last weekend was a father's day for the little one, so it was a sharing among three.

 

I am learning to use excess egg white left over from recipes. An experiment was not a total failure: chocolate meringue. Taste was nice, but it was sticky and I couldn't get it off the baking sheet,

 

If they are not contaminated with yolks you can make macarons , they are simple to make , first couple tries may not come out perfect but once you get the oven figured out it will become very easy

 

Yumm, macarons. Will give it a try, Mert.

 

I bet that tasted Delicious!! Definitely cooks food.

 

More heirloom tomatoes from the farmers' market--mostly brandywines, with some german striped and green zebras:



Cooked down, run through the foodmill, and finished up with some garlic, herbs, mushrooms, and hot smoked sausage over tortellini:

 

Pavlova!

 

Will give it a try, Lucretia. Following looks nice, let the ingredient speaks for itself.