Jenise wrote:Jeff, sounds magnificent. Tell us about the Austrian pumpkin seeds--I've had Austrian pumpkin seed oil, but have never seen the seeds themselves.
Jeff Grossman/NYC wrote:Jenise wrote:Jeff, sounds magnificent. Tell us about the Austrian pumpkin seeds--I've had Austrian pumpkin seed oil, but have never seen the seeds themselves.
I was having trouble finding green pumpkin seeds (everybody has the white kind but I'd rather not eat shells). My partner went to Whole Paycheck and found this:
They are wider and flatter and blacker than typical pumpkin seeds. Flavor is a bit stronger. I'm liking them a lot.
ETA: The bird is in the oven, I'm taking a coffee break before starting on the stuffing.
Heinz Bobek wrote: just me in the kitchen
Jenise wrote:Heinz Bobek wrote: just me in the kitchen
Heinz, as usual: STUNNING.
You are truly inspiring. Get into my head today and guide me, will you? I am charged with the vegetable course in a three course small plate dinner which will be preceded by heavy apps. I am absolutely determined to use chanterelle mushrooms in it. What I don't know yet is whether I'll do layers or a more classic terrine with layers of the vegetables that show so beautifully in the cut slices, and within that I don't know know yet if I'll do a ground chanterelle layer or leave the mushrooms whole or both! I may need to go the ground route because in three weeks, I may not be able to get quality chanterelles (and even as of right now, it's dicey) so cooking/grinding/freezing for later use could be called for. I am unsure, though, how well they'll freeze. I'm thinking a truffle vinaigrette with a few whole vegetable pieces on the side. Anyway, by Tuesday I'll know all I need to know to make the decision, but yikes, this is not an easy one! So many variables!
Heinz Bobek wrote:Hello Jenise,
Sorry for the late reply. First I will start by saying that I've never used frozen mushrooms in any dish. But let me tackle the problem practically. Mushrooms have a high water content and probably would suffer damage in the cell structure if they are frozen as a whole in the raw state. Therefore, it seems reasonable to me to fry the mushrooms so they lose moisture. Lots of moisture is lost when the surface is increased, eg when the mushrooms are cut into as many small pieces as reasonable, which are then cooked without salt and seasoning in a fairly hot pan, thereby lots of the water is evaporated and the taste will be improved. When the mushroom pieces are cooked al dente, remove from the pan and let cool on paper towels and freeze. Thawing must be done very slowly in the refrigerator.
I suppose that it should be a pure vegetarian terrine, then I can not recommend a meat farce as binding, which I mostly do. Stay 3 options left. First, gelatin (pure or in vegetable mousse), secondly mixture of eggs and cream or gelling from molecular cuisine eg Agar agar. Another option may be a soup made of dried Mushrooms. Does this statement help or am I completely lost?
Frank Deis wrote: I remember QUITE a variety of meats in our C.G. in France -- small pork chops, I think ribs, sausages of various sorts, etc. It was kind of a mess with occasional bones etc. but SOO delicious.
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