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Post by missteetheironchef on Jun 18, 2007 14:20:30 GMT -5
Sakai: well I was wrong! hehehe.
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Post by missteetheironchef on Jun 18, 2007 14:53:06 GMT -5
Sakai: My kobe beef wellington will be rolled up with onions, mushrooms, mixed with gruyere, brie and blue cheese and of course truffles. All will be perfectly sauteed in truffle oil then in the oven for 15-20min....meanwhile, my noodles and the pastry are in the works.
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Post by Arrianna on Jun 19, 2007 11:44:33 GMT -5
Don't worry about the posting Misstee. I'm slowing down my posts to give you more time.... boy I usually post a lot don't I?
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Post by missteetheironchef on Jun 20, 2007 12:24:10 GMT -5
Sakai-san: I have too many onions, I'm thinking of a truffle infused french onion soup...Aji, are you and Juni finished with that wellington? I need you two to get some fresh bay leaves, some butter, some nice red wine, some real authentic flour. I got the beef stock out the fridge, oh yeah I need some thyme sprigs, tied in cotton strings. Salt and pepper to taste. I got some evoo (extra-virgin olive oil), truffle infused pecorino cheese oughta be nice. Juni, you cut me some french baguettes. I need to you do a nice truffle butter spread for bread. Yes, a big pot and some little bowls too!
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Post by ironchefcanadian on Jun 20, 2007 12:49:14 GMT -5
evoo?
EVOO!?!
Since when did Sakai deal with Rachael Ray?
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Post by missteetheironchef on Jun 20, 2007 12:58:51 GMT -5
Post----- Hey just making a good impression! End Post----
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Post by Man Alive! on Jun 20, 2007 15:16:23 GMT -5
Lol
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Post by missteetheironchef on Jun 25, 2007 11:44:17 GMT -5
Sakai to Chefs Aji and Juni: How about a chicken dish, a rotisserie truffle crusted chicken, with lots of veggies, carrots, shiitake mushrooms, potatoes, sweet onions, kelp and broccoli. Let's get to work. Everything else is on the oven.
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Post by Arrianna on Jun 25, 2007 13:25:41 GMT -5
BTW. The cheesecake pans is what the custard baking in the oven was poured into.
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Post by Man Alive! on Jun 25, 2007 14:06:24 GMT -5
Yum!
The thirty minute mark has just been called. Ohta, Fukui just asked what the Iron Chef told his assistants- you can just repeat what he said, and add any extra info if you have any.
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Post by achen on Jun 25, 2007 18:12:36 GMT -5
A truffle custard? That seems interesting. Are you going to make it like a creme brulee. If so would it have a custard sugar crust?
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Post by Arrianna on Jun 25, 2007 23:17:56 GMT -5
Actually it's based on the common French medieval custard tarte that preceded creme brulee by about 2 or 3 centuries. They used a lot more spices back then like "cinnamon, nutmeg, ginger, saffron, and cloves". So I selected spices I thought would compliment the truffles and went for a savory custard/flan.
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Post by allezcuisine on Jun 26, 2007 10:34:23 GMT -5
Thanks, guys. I apologize for not updating Ohta as much. I've been very busy, and with this heat we're having.... LOL.
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Post by missteetheironchef on Jul 2, 2007 15:56:59 GMT -5
Sakai-san: I'm hoping to finish up four dishes, the slaw, the wellington, the chicken and the soup.
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Post by allezcuisine on Jul 3, 2007 10:37:14 GMT -5
And how many dishes do you have, Arrianna?
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