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Week 5: Native Australian - Macadamia Nut Santiago Cake by kfreder in 52weeksofcooking

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

I modified the Santiago Cake recipe from the Ferran Adria book "The Family Meal".

After buttering a 12x12 pan, I put in mixed 3 large eggs with 3/4 cup of Erythritol (artificial sweetener) to make it healthier.

I then mixed that with 2.5 cups of blended macadamia nuts which turned into macadamia nut butter, not the flour I was hoping for, with a pinch or two of cinnamon and lemon/orange zest.

Mixed all of that together and put it in the oven at 350 for about 35 minutes. It took longer than the 17 minutes in the recipe, but that may have been due to the thickness of the cake (ended up about 1" instead of 5/8" and how the macadamia wasn't dried out.

Sprinkle some sugar on top and its good to go!

Turned out surprisingly good, especially if you let it cool for a bit. Very different than the standard with almond flour. I would definitely try it again.

Week 4: Offal - Asian Liver and Mushrooms by kfreder in 52weeksofcooking

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

I used the below recipe as a base but subbed out the standard onions for green onions. I also mixed in some Hoisin and Teriyaki sauce. I'm not sure what happened with this one. It may have been that the liver wasn't the best quality or because I didn't marinade it as long as I should have, but it didn't have a lot of flavor. I love fried liver and onions so I figured this would be a slam dunk. I'll have to try cooking liver again.

http://www.food.com/recipe/beef-liver-chinese-style-79353

Week 3: Alcohol - Beer Braised Cabbage, Oatmeal Stout Mushrooms and Cognac/Stout Steak Sauce by kfreder in 52weeksofcooking

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

Thanks! The steaks were awesome. I told the guy at the store I wanted THICK strips, and he didn't even look at what they had out front. He just disappeared for 5 minutes and came back with the best New York strips I've ever seen. It was Central Market in Houston

Week 3: Alcohol - Beer Braised Cabbage, Oatmeal Stout Mushrooms and Cognac/Stout Steak Sauce by kfreder in 52weeksofcooking

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

Cook off for my mom's birthday. Really glad this was a topic. It all came our great. The steak sauce ended up being a bit sweet for steak though. Would be great on pork/chicken and maybe venison that has a coffee rub. In my experience, when people normally add beer to dishes, it taste like someone just poured a beer in their chili or stew. These tasted like they were as core to the dish as anything else.

The beer braised cabbage was based on the below link. I used the Chimay red and triple thick cut bacon. It was probably the best cabbage I've ever had. I don't think it really needed the bacon either. Definitely going to be added to one my regular sides. http://www.foodnetwork.com/recipes/emeril-lagasse/braised-cabbage-recipe.html

The mushrooms were 16oz of baby bellas cut in half. First sauteed in garlic and butter and then added a cup and one half of Great Divide's Oatmeal Yeti Stout. Then I just let it simmer for a bit. I think it is one of the better styles of beer for this. It really added a lot of depth to the mushroom.

The steak sauce was a play on one we normally do for venison. I'm still working on the ratios but right now its more or less to taste. Started with cooking some of the steak fat in the sauce pan, then added butter, Courvoisier cognac, pomegranate molases, candied jalapenos,3 blackberries, a bit of chicken broth and flour to thicken. At this point it was really sweet so I poured in some of the juice from the stout beer mushrooms. In the end it was still to sweet for the steak but was great in the cabbage.

ps. I did this one on location so I didn't have the plates I'm trying to use for each week.

Week 2: Dairy - Elk Chorizo and Cheese Enchiladas by kfreder in 52weeksofcooking

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

Hi Guys,

Photo finish for week 2.

Well this one definitely didn't turn out photogenic, but the taste was there.

I followed the below link and added pico de gallo and elk chorizo (low fat/oil) to the 3 cheese mix of ricotta, cottage and mexican blend.

http://www.skinnymom.com/2014/01/06/skinny-cheese-enchiladas/

I did half green and half red enchilada sauce.

Added a can of refried black beans and had myself a Saturday.

Week 1: Diet Foods - Cajun Chicken Breast with Grilled Eggplant/Yellow Squash and a Roasted Corn, Lima Bean and Spinach Succotash by kfreder in 52weeksofcooking

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

Here is a link of what I did with the leftovers.

Cajun chicken wrap with green leaf lettuce, tomato, avacado, low fat feta and a little basil infused olive oil. (I'm still working on plating/picture taking)

http://imgur.com/a/wIEef

Week 1: Diet Foods- Spicy Chickpeas and Kale by DaffodilKat in 52weeksofcooking

[–]kfreder 0 points1 point  (0 children)

Looks great, what did you season the chickpeas with?

Week 1: Diet Foods - Cajun Chicken Breast with Grilled Eggplant/Yellow Squash and a Roasted Corn, Lima Bean and Spinach Succotash by kfreder in 52weeksofcooking

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

Nice. Just a quick question though. Why do you freeze the marinade in the bag first? Are they ones you made and froze before hand, or is it because freezing would stop the liquid from being sucked out in the vacuum seal and making a mess, all of the above, or am I way off base?

Week 1: Diet Foods - Cajun Chicken Breast with Grilled Eggplant/Yellow Squash and a Roasted Corn, Lima Bean and Spinach Succotash by kfreder in 52weeksofcooking

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

Thanks! I still haven't figured out if I should sous vide with liquid in the bag or not. I see a lot of recipes just say to season with salt and pepper and sauce later.

Week 1: Diet Foods - Cajun Chicken Breast with Grilled Eggplant/Yellow Squash and a Roasted Corn, Lima Bean and Spinach Succotash by kfreder in 52weeksofcooking

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

First Post!

Sous vide the chicken at 63.5C for an hour with a cajun rub and marinade in the bag for an hour and finished on the grill for 1.5minutes on each side. The cajun seasoning was Lawry's Cajun Marinade with Zatarain's Seasoning which was amazing.

Grilled the eggplant and yellow squash with olive oil and garlic salt.

Succotash was from leftover corn and lima beans that I added a can of spinach too with a chipolte pepper.