August 2017 Challenge: The Stinking Rose

Discussion in 'Food & Cooking' started by teamfat, Aug 2, 2017.

  1. teamfat

    teamfat

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    If memory serves me correctly, this family of ingredients has not yet been featured in the 4 years of this challenge series.

    GEDC1545.JPG
    Yep. Garlic. Leeks. Shallots. Onions. Various sizes and shapes, sweet Walla Walla, Vidalia or your basic yellow onion. Green onions, scallions, spring onions, whichever name you use. These are ubiquitous in so many cuisines, from the classic American deep fried onion rings, crispy shallots topping that lemongrass beef, classic French onion soup. Slow roasted garlic in butter spread on a slice of freshly baked bread. Stir fried eggplant in a spicy garlic brown sauce.

    Let's start out Year 5 with dishes honoring all forms, turning allium into yum yum.

    mjb.
     
  2. butzy

    butzy

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    I like this one!
    Straight up my alley :cool:
     
  3. koukouvagia

    koukouvagia

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    I don't know a single person who has an excuse not to enter this one. Yeehaw!
     
  4. maryb

    maryb

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    I see onion rings lol which I absolutely suck at making!
     
  5. phatch

    phatch Moderator Staff Member

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    Coincidentally, my menu plan for today is Vichysoisse. Trying to escape some heat by eating cool and cooking early. This is a 1.5 x batch, recipe from the 75th Anniversary edition of The Joy of Cooking.

    I coached my daughter through this recipe, one she fell in love with after wisdom tooth removal. It met all the requirements for eating after oral surgery. Cold, smooth, no chewing and good. The arms and hands you see are hers.

    2017-08-02 13.07.01.jpg
    Yes, I got her to work on the board with the trimming the next leek. 2017-08-02 13.29.30.jpg
    Saute in butter 2017-08-02 13.30.21.jpg
    Slice potatoes.

    There's a simmer picture that sort of shows its uploaded. Probably take another edit to get it work right.

    2017-08-02 14.18.45.jpg Puree. 2017-08-02 14.21.59.jpg
    Chill with a 2 liter ice bullet.

    Service picture to come.
     

    Attached Files:

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  6. phatch

    phatch Moderator Staff Member

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    Adding a bunch of pictures is a little wonky on the new site.
     
  7. planethoff

    planethoff

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    Congrats on the win @teamfat I am going to try to replicate those eggs. They looked phenomenal. To top it off, the theme you picked is probably the number one ingredient in almost everything I normally cook. This is exciting. Can't wait to see what everyone comes up with
     
  8. morning glory

    morning glory

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    I'm loving this! 'The Stinking Rose'; I never heard that expression before. I will try to do it justice!
     
  9. butzy

    butzy

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    I give you my multi purpose onion tomato relish (made on 1 August, my time zone, so should count)

    Fryong onions in olive oil
    020 frying onion.jpg

    Garlic and tomatoes are ready to join:
    030 tomatoes and garlic.jpg

    Okay, maybe some more tomatoes (the garlic is somewhere underneath)
    040 more tomatoes.jpg

    And simmering all together (also added is some of my Burmese chili-garlic sauce out of the vinegar challenge)
    050 all together.jpg

    And it's ready:
    051 tomato mixture.jpg

    Served with chicken:
    080 served.jpg
    Or even as sauce on a pizza
    110 sauce on pizza base.jpg

    130 sprinkled with basil.jpg
     
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  10. kimmit

    kimmit

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    Good old-fashioned leeks with mustard dressing: Steam leeks which have been cut into lengths the size you like; hard boiled eggs; Mix together some dijon mustard and white wine vinegar and the yolks from the hard boiled eggs; drain the leeks very well and transfer to serving dish and mix with the dressing whilst still warm. Finely grate or chop the egg white and mix with chopped parsley and scatter over the leeks. When I did this for a party once, I decorated the top with chopped egg white, chopped parsley and chopped yolks from hard boiled eggs, each in 3inch sections (if that makes sense)?
     
  11. millionsknives

    millionsknives

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    I made garlic scape butter a couple weeks ago. I have sticks of it in my freezer. I made this biscuit with cheddar and garlic scape butter.

    20293045_10103712769277419_7983389384991843487_n.jpg
     
  12. morning glory

    morning glory

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    Wonderfully retro. i remember making something similar back in the early 80's. There are so many forgotten classics. :)
     
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  13. planethoff

    planethoff

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    There is a very well known restaurant in San Francisco (and now Beverley Hills) by that name. Gilroy,CA just to the south is the garlic capital of the US. Their annual garlic festival is epic. I am doing my first entry on The Stinking Rose's signature dish.
     
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  14. planethoff

    planethoff

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    40 Clove Chicken. This is not a drill. This is for real.
    image.jpeg
    There is literally 40 cloves in this dish.
    image.jpeg
    I browned chicken and braised in wine and homemade chicken stock.
    image.jpeg
    Then braised with carmalized garlic and homemade chicken stock, rosé, and dry sherry.
    image.jpeg
    Oh yeah, some Rosemary too

    Then, reduced liquid. Added cream
    image.jpeg

    Bliss. Wow. This was good.

    image.jpeg
     
  15. teamfat

    teamfat

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    Just a few days into it and already some wonderful posts. I want some of that chicken with a couple of those biscuits on the side!

    mjb.
     
  16. teamfat

    teamfat

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    Dinner tonight, that leek from the picture poached in butter and white wine with some bacon crumbles, and a ribeye steak.

    steak_leeks.jpg
     
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  17. butzy

    butzy

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    I've had something in my mind for a while now, and this seemed a good occasion to make it:
    Onion Bomb (inspired by Steven Raichlen)

    I took an onion and sliced it lengthwise and took the layers apart, taking care to keep the sizes together:
    04 cut length wise and halves kept together.jpg
    I cut up some of the remainder of the onion and added it to some ground meat.
    The other ingredients there were garlic, nasi goreng spices, chili powder and kecap manis
    06 mince with ketjap-nasi kruiden-garlic-onion.jpg

    Mixed it all and filled the onion
    07onion filled with the mince.jpg

    And wrapped with bacon (I only had shoulder bacon, so I used that)
    09 and wrapped with shoulder bacon.jpg

    They went on the smokey mountain, together with a whole onion as experiment
    11 and on wsm.jpg

    There was still some onion left, so I fried it up.
    I was tempted to put bacon with it, but figured that could mean a bacon overdose o_O
    I did add garlic and fresh chili pepper though
    11 meanwhile frying left over onion.jpg

    Checking the WSM after a good hour
    12 almost ready.jpg
    And ready...
    16 ready.jpg

    The garden peas were added to the fried onions and topped with a asian vinaigrette (similar to the one I made for the vinegar challenge).
    On the side were pickled onion and cucumber (also from the vinegar challenge)
    21 [;ated.jpg

    I still have one left-over onion bomb and that whole onion.
    They will somehow appear in a next entry :cool:
     
  18. morning glory

    morning glory

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    A dish I know well! But not from that restaurant in San Francisco which you mentioned earlier (and which I would like to visit). I know of it from back in the 70's in the UK. I think it may be a classic French dish. Your rendition looks great!
     
  19. phatch

    phatch Moderator Staff Member

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    2017-08-02 18.30.42.jpg

    The vichyssoise and a baguette with some boursin cheese. I let my kids pick serving containers. They wanted large servings.
     
    Last edited: Aug 11, 2017
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  20. phatch

    phatch Moderator Staff Member

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    A grilled salad of zucchini, green onion, shaved carrot, artichoke heart, tomato, black olive, and halloumi cheese.

    Dressed with zest and juice of a lemon, tahini, garlic, Dijon mustard, za'atar, olive oil, salt and pepper.

    2017-08-10 18.07.22.jpg

    Accompanied with some hummus (including garlic) and pita.
     
    Last edited: Aug 11, 2017
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