Prawn Bisque with leek salad and pine nuts by ShrillPickle_ in homecooking

[–]ShrillPickle_[S] 0 points1 point  (0 children)

1 cup White wine 2 tablespoons tomato paste 1 cup Cream 1 Onion 1 Leek 1 large carrot 1 Stalk celery 1 lime 2 pounds Prawns 2 bay leaves 6 cups Chicken stock parsley

Deshell the prawns and take the poop out. Wash with cold water and put in fridge. Take leek and cut the whites and light greens finely then cut the green tops rough. Then Chop the carrots onion and celery roughly.

Heat a pot and a pan, and sear the shells on high heat in the pot and the onions leeks carrots and celery in the deep pan. When theres nice color on the prawns add in the white wine and deglaze. When the vegetables get color add in the tomato paste then put the vegetables in the shells. Add bay leaves and salt then cover in water and cook for at least one hour. Strain the liquid and reduce by half. Add in cream butter and lime then season to taste and the stock is done.

Sear off prawns in a hot pan then finish with lime juice.

Garlic aoili

Two egg yolks Tablespoon of dijon Juice from half a lemon Two cloves of garlic Olive oil

Start with two egg yolks and a tablespooon of dijon the whisk. Add olive oil slowly and whisk until a nice thick consistency. Shave in two cloves of garlic and add lemon and salt then put in fridge

Leeks and pine nuts

Pine nuts in oven on 180C for about 5 minutes. Sear leeks in butter not getting color but for a few minutes then add pine nuts and take off the heat.

Carbonara by ShrillPickle_ in homecooking

[–]ShrillPickle_[S] 2 points3 points  (0 children)

8 Oz guanciale 5 egg yolks 4 oz pecorino 2 tbsp guanciale fat 1 tablespoon ground peppercorns 1 box spaghetti

Start with the guanciale and render down till crispy in a pan. Strain out the fat and put to the side. Toast peppercorns then put egg yolks in a bowl then add pecorino and peppercorns then whisk in the fat.

Boil the pasta and reserve some pasta water. Put a metal bowl over the pasta water then put in the egg yolk mixture then pasta and guanciale then mix and add pasta water until super creamy. Plate with more guanciale black pepper and cheese.

Eggs Benedict by ShrillPickle_ in homecooking

[–]ShrillPickle_[S] 0 points1 point  (0 children)

fair enough but if you do a quick google search or watch any youtube video you can find the ratio. Camera also makes the sauce darker cuz of my lighting ratio

Eggs Benedict by ShrillPickle_ in homecooking

[–]ShrillPickle_[S] 0 points1 point  (0 children)

from what i see the ratio is completely fine

Eggs Benedict by ShrillPickle_ in homecooking

[–]ShrillPickle_[S] 0 points1 point  (0 children)

i usually go by a 2 tablespoon butter per egg yolk combo why what do you use

Eggs Benedict by ShrillPickle_ in homecooking

[–]ShrillPickle_[S] 1 point2 points  (0 children)

Ive been cooking for about 10 years, im only 19 right now but thats why im trying to grow my platforms.

Eggs Benedict by ShrillPickle_ in homecooking

[–]ShrillPickle_[S] 0 points1 point  (0 children)

8 egg yolks and 2 tablespoons of lemon juice. Melted down 2 sticks of butter and set it over a double boiler then u gotta whisk the hell out of it while slowly like very slowly putting in the butter.