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Christmas Feast 2016
The main "goodies" for Vrghr's Christmas Feast for 2016! Not shown here are the dessert, the "side bread", and the sauces involved.
Wuff was back in "experimental" mode again this year. The veggies were something Vrghr has prepared before. But the scalloped potatoes were done with a new technique. And the individual Beef Wellingtons were something wuff has never come close to approaching before.
Menu for this feast was individual Beef Wellington, done with a 60-hour sous vide chuck steak instead of loin, swathed in mushroom duxelles and wrapped in puff pasty. Drizzled with red wine mushroom beef jus reduction. Oven roasted Brussels sprouts with a balsamic marsala wine reduction. Sous vide scalloped potatoes enhanced with Bleu cheese, finished in casserole. Caramelized onion and cheddar cheese "puffs". And raspberry blackberry port wine poached pears on a bed of cardamom cream and mascarpone cheese, garnished with crushed ginger cookies and a reduction of the poaching liquid.
Wuff told his Sis what he'd made, and she said Vrghr must have been taking lessons from Bobby Flay! *LAUGHS*
The guests LOVED this plate of goodies. Another one gave the same compliment as last year, saying this was a 50$ restaurant goodie. *grins*
Wuff is just thrilled that everything worked out right, and all those experiments bore fruit.
Vrghr will be posting up the individual photos and recipes for these goodies ASAP!
Bon Appetite, and hope your holidays were happy ones!
Wuff was back in "experimental" mode again this year. The veggies were something Vrghr has prepared before. But the scalloped potatoes were done with a new technique. And the individual Beef Wellingtons were something wuff has never come close to approaching before.
Menu for this feast was individual Beef Wellington, done with a 60-hour sous vide chuck steak instead of loin, swathed in mushroom duxelles and wrapped in puff pasty. Drizzled with red wine mushroom beef jus reduction. Oven roasted Brussels sprouts with a balsamic marsala wine reduction. Sous vide scalloped potatoes enhanced with Bleu cheese, finished in casserole. Caramelized onion and cheddar cheese "puffs". And raspberry blackberry port wine poached pears on a bed of cardamom cream and mascarpone cheese, garnished with crushed ginger cookies and a reduction of the poaching liquid.
Wuff told his Sis what he'd made, and she said Vrghr must have been taking lessons from Bobby Flay! *LAUGHS*
The guests LOVED this plate of goodies. Another one gave the same compliment as last year, saying this was a 50$ restaurant goodie. *grins*
Wuff is just thrilled that everything worked out right, and all those experiments bore fruit.
Vrghr will be posting up the individual photos and recipes for these goodies ASAP!
Bon Appetite, and hope your holidays were happy ones!
Category Photography / Still Life
Species Unspecified / Any
Size 1280 x 764px
File Size 266 kB
*grins* Indeed they did! :)
The first recipe item from the day, an impromptu eggnog, is up in the gallery, here: http://www.furaffinity.net/view/22111179/
More to come!
The first recipe item from the day, an impromptu eggnog, is up in the gallery, here: http://www.furaffinity.net/view/22111179/
More to come!
*LAUGHS* Folks keep asking that!
Thankfully for the folks receiving Vrghr's operating and maintenance documents, the wuff really likes his current job. It helps to know that those books wuff is signing off upon are going out to troops protecting the wuffy's ability to safely live and create and publish such "kitchen experiments". Make the job even more satisfying.
But, who knows? Wuffy is going to retire one day (and not THAT far in the future). Perhaps a 'second life' making folks smile with wuffy-foods could be in the offing! *big grin*
Thankfully for the folks receiving Vrghr's operating and maintenance documents, the wuff really likes his current job. It helps to know that those books wuff is signing off upon are going out to troops protecting the wuffy's ability to safely live and create and publish such "kitchen experiments". Make the job even more satisfying.
But, who knows? Wuffy is going to retire one day (and not THAT far in the future). Perhaps a 'second life' making folks smile with wuffy-foods could be in the offing! *big grin*
*LAUGHS* Didn't you know? Calories don't count if consumed during a holiday feast! *LAUGHS more*
*HUGS* Thank you!
No devils involved here! Just mentors like Graham Kerr, Julia Child, Alton Brown, Bobby Flay, and "The Joy Of Cooking", leading this wuff onward into the light of Culinary Joy! *big grin* That, and willingness to risk mistakes and failures, and an 'adventurous palette" when it comes to new tastes and combinations of ingredients.
*HUGS* Thank you!
No devils involved here! Just mentors like Graham Kerr, Julia Child, Alton Brown, Bobby Flay, and "The Joy Of Cooking", leading this wuff onward into the light of Culinary Joy! *big grin* That, and willingness to risk mistakes and failures, and an 'adventurous palette" when it comes to new tastes and combinations of ingredients.
*LAUGHS* A big slice of beef is so mesmerizing, isn't it?
The nice thing about this, is that Chuck Steak (or roast in this case) is running under $3 a pound here, while Ribeye and similar cuts with the same tenderness and flavors when cooked with this technique are over $13-15 a pound, most days! That means you can get a LOT of steak!
Even enough to fill up a big ol' werewolf full and then some, for the price of a steak that would barely rate as an 'appetizer' for the expensive one!
And to make that even more appealing, though the actual cook time takes days, the effort by the cook is only minutes!
Here's the secret: sear the meat for just a minute or two on a side in a screaming hot pan. Season it with your favorite seasoned salt, or just salt and pepper (wuffy uses Omnivore Salt or "Canadian" steak seasoning for this). Tuck that huge steak/roast into a big (gallon) zip bag, and add a couple pats of butter. If you like herb flavors like sage, tarragon, or rosemary, put a few sprigs of those in the bag with the meat.
You'll need a way to keep a pot of water at the same temperature for a long period of time. And you'll want that temperature to rest at your preferred "doneness" of the meat, like 131 degrees for rare or ~137 for medium rare. Some crock pots will "hold" at that temp in the "keep warm" setting. Or you can play about with your stove settings, a big pot of water, and a thermometer to see if you can keep it stable.
Dunk the bag into the water pot and submerge it until the top is ALMOST under water, then zip it closed (it will force the air out).
Cover in foil to slow evaporation.
Walk away for 2-3 days, checking the water level (and temperature if needed ) occasionally.
48-72 hours later, pull the bag with the meat out. Pour off the juices into a little sauce pan and reduce them, with maybe a beef bullion cub, some garlic, onion, etc., , maybe a bit of wine or brandy, to get a nice "jus". Plate that HUGE slab of meat on a heated plate and drizzle your "jus" over it.
DIVE IN!
Have a friend roll you off to somewhere comfy to sleep it off later! *LAUGHS*
The nice thing about this, is that Chuck Steak (or roast in this case) is running under $3 a pound here, while Ribeye and similar cuts with the same tenderness and flavors when cooked with this technique are over $13-15 a pound, most days! That means you can get a LOT of steak!
Even enough to fill up a big ol' werewolf full and then some, for the price of a steak that would barely rate as an 'appetizer' for the expensive one!
And to make that even more appealing, though the actual cook time takes days, the effort by the cook is only minutes!
Here's the secret: sear the meat for just a minute or two on a side in a screaming hot pan. Season it with your favorite seasoned salt, or just salt and pepper (wuffy uses Omnivore Salt or "Canadian" steak seasoning for this). Tuck that huge steak/roast into a big (gallon) zip bag, and add a couple pats of butter. If you like herb flavors like sage, tarragon, or rosemary, put a few sprigs of those in the bag with the meat.
You'll need a way to keep a pot of water at the same temperature for a long period of time. And you'll want that temperature to rest at your preferred "doneness" of the meat, like 131 degrees for rare or ~137 for medium rare. Some crock pots will "hold" at that temp in the "keep warm" setting. Or you can play about with your stove settings, a big pot of water, and a thermometer to see if you can keep it stable.
Dunk the bag into the water pot and submerge it until the top is ALMOST under water, then zip it closed (it will force the air out).
Cover in foil to slow evaporation.
Walk away for 2-3 days, checking the water level (and temperature if needed ) occasionally.
48-72 hours later, pull the bag with the meat out. Pour off the juices into a little sauce pan and reduce them, with maybe a beef bullion cub, some garlic, onion, etc., , maybe a bit of wine or brandy, to get a nice "jus". Plate that HUGE slab of meat on a heated plate and drizzle your "jus" over it.
DIVE IN!
Have a friend roll you off to somewhere comfy to sleep it off later! *LAUGHS*
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