My Gastronomy

Discussion in 'Food & Cooking' started by bieniek, Dec 7, 2013.

  1. bieniek

    bieniek

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    I Just Like Food
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    Hey All.

    Im Mike.

    Let me assure you, I am not a salesman by any meaning, Im an honest cook, and so if something stinks, I aint say its flowers...

    Not here to promote myself, advertise anything beyond eating healthy awesome food and using good knives to prepare that ;)

    Just want to share some pictures of the food I am preparing[my ideas, execution]. I am hungry for discussing food and flavours, combining, mixing, improving so have your say!

    Best cookbook ever? Nico Ladenis' My Gastronomy, even after reading through Modernist Cuisine and Ma Gastronomie by Ferdinand Point...

    I am also baking my own bread, for like last two years Ive bought shop made bread maybe twice?

    Have a waterbath at home, some magic powders, I like to have fun with things but dont be fooled Im happiest with simple yet delicious soup and a piece of bread with loads of butter.

    Lets start with some knives maybe. Ive spent some big money on them, but bought none just to look at them.

    What left of what Ive had is

    240 Kato chefs knife

    210 Itinomonn chefs knife

    270 Masamoto KS slicer

    300 Shigefusa yanagiba

    225 Masamoto KS mioroshi deba

    210 Yoshihiro deba

    180 Ichimonji deba

    70 Misono parer


    And let me tell you up straight, I hate people who break fish down with bread knife. I hate cooks, doesn’t matter how established/experienced, who are working with dull knives, that way destroying the produce rather than showing it respect needed.

    Then because it is a fresh start, I want to take a second to explain how my interest for food was born. Its through my mother, who could make a fabulous dinner out of nothing and have amazing heart for the garden of hers.

    This is why I dont like where the modern take on gastronomy is heading...Everyone is sooo full of the work Organic & seasonal.

    So much so that where I live in the summer you get served pickles... Now, Its not a big thing, but to me, pickles are a produce from summer, which is conserved to be used in the wintertime.











    I was there for a visit in the summer.

    Aspic made with pork belly and summer veg and pâté of pork collar with chicken livers and sage. Bread was made with linseed and sunflowerseed.

    TBC

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    Last edited by a moderator: Dec 7, 2013
  2. bieniek

    bieniek

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    We've had an sunday off.

    Lets celebrate with some food.

    This was my take to some spring/summer starter.

    A calves sweetbread poached SV fried on butter with fresh goats cheese mixed with sweat shallots and I supposed to make balsamico caviar but I dropped it, and asparagus salad.

    The cheese was a bit overpowering, have to improve on that one, Overally consistence was ok, with the subtle crunch and depth from asparagus, the creamy texture of sweetbread supported by the cheese and some crispiness from salad and raddish.


    Creamy yes?


    Then our main was calves topside, quinoa and rocket with grilled mixed veg. Now, usually I would never have bought baby turnips and aubergines, but something got terribly wrong in the shop and they were one of the cheapest veg to buy!



    Couldnt do without some bread you know


    And finally the dessert !! No explanation needed ;)


     
  3. bieniek

    bieniek

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    Everydays life


    And a little sushi project. Now, I know nothing about sushi, but I have an idea about quality. This project from the moment I washed rice took me 7 hours...




    And this is the said soup. This is barley and veg and homemade sausage soup. Total cost 12 bucks, for three people over three days.

     
  4. bieniek

    bieniek

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    Iberico from a friend who sells spanish products, this particular piece was testing and it spent just 7 hours in the bath, but at 59 degrees centigrade. Later I cooked some more iberico pieces for 48 hours at 55 degrees, but the real winner is pork belly 88 hour ;)



    Ive had this amazing opportunity to cook for a group of friends celebrating a birthday of one of them. Total of 13 men, all lawyers or other succesfull folks, all veteran eaters. They wanted a 'span ish" meal

    And they wanted some fingerfood to begin with

    Manchego, belly of pork with burned apple puree, toast with ham and pickled pepper, dried fish fritter and olives.



    Starter of fresh fried cod, potato creme fraiche emulsion, peeled peppers blanched at 50 centigrade in SV, reduction of Jerez vinegar with browned butter and shallots.


    Unfortunately had not enough time to make a photo of main course.

    It was Iberico grilled with madeira reduction and saffron risotto

    For the dessert, creme catalan with raspberry sorbet


    Fantastic wines





     
    kuan likes this.
  5. ordo

    ordo

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    Beautiful. Keep it coming.
     
  6. chrisbelgium

    chrisbelgium

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    Totally impressive introduction!
     
  7. bieniek

    bieniek

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    Hey cheers fellows!

    This here is a difinitive dessert to me. It just is perfect. It doesnt go with any garnish. It stands on its own. One giant slice and Im good. The gorgeous China is made by Havilland.

    This is from my time in catering business. Always small groups at this house and always great projects.

    This here is Lemon tart


    Their main was fillet of beef, unfortunately this one here is not the finest example of hanging. Yeah the meat here in Norway is a big issue. I would ten times prefer to order meat from Ozzieland and pay extra. If I would employ myself, that is.


    And the starter of fine crab, fried pieces and salad underneath, corriander, humus, aubergine puree, green oil.

    I dont know what have gotten into me to use this tarragon tree in there, but lesson learned.



    I tried to copy Kellers octopus dish. Went bad.



    At home, fried sausages with leeks


    One sunday I tried some game birds, a total disaster, with dry-dry pheasant and chewy chewy pigeon. Damn these were tough. Bought frozen at wholesales, what did I expect really?

    Definitely eaten, and served some finer birds before.

    At least the garnish was edible.





    Butter fried carrots and fingerlings, poached shallots, pumpkin puree, thick game jus

    Chocolate cake with cocoa sauce
     
  8. kokopuffs

    kokopuffs

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    :D
     
  9. kuan

    kuan Moderator Staff Member

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    Yep yep!  :)
     
  10. bieniek

    bieniek

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    Got rice?



    Poorboys cupcakes: cheapest cocoa powder, sugar, eggs, plain flour



    Richie Rich's cupcakes : same as the above plus chocolate and loads of butter


    Another Havilland party




    Mee too yes...?


    Starter of baked halibut with mint glaze, fresh cucumber and peppers [squares plus the emulsion in the squeeze ], cumin cream, deep fried candized pistachios


    Lamb sirloin, tomatoes, spinach puree, tomato-lamb jus

    I am not entirely sure where did the dessert pic go

    Once...


    Sexy racks

     
  11. bieniek

    bieniek

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    You want oldschool?

     
  12. bieniek

    bieniek

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    This is the pasta post.

    I love my pasta. I like to eat it, make it, knead it, lick it...umph, yeah I really have great respect for that simplicity.



    Tortellini ox braised oxtail


    Now this was an idea for a autumn/winter starter. Think about snow, cold, wind, and you are sitting by the fire eating this



    Oxtail tortellini, artichoke heart butter poached, butter steamed leeks, madeira oxtail stock.

    Butter steamed leeks:

    Melt some butter over medium heat in a dish you are able to cover easily. Salt and pepper it

    Cut the leeks in bite size pieces, and place the on the sizzling butter.

    Cover and let the leeks sweat, let the sweat reduce leaving the leeks in butter caramelise a little.

    That way you get crispy top and soft buttery middle in the leeks.

    I forgot where is the pictures of shellfish raviolo
     
  13. bieniek

    bieniek

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    1. Clean duck breats of any veiny stuff and excess fat.
    2. Smoke the duck breasts, and the offcuts.
    3. Melt the fat and simmer together with all the nasty bits for few hours.
    4. Prepare veg, dice garlic, shallots, carrots, leeks.
    5. Melt the fat again and throw in veg.
    6. Simmer for few hours. I mean simmer.
    7. Store refrigerated for few days
    8. When ccleaning chicken breasts, keep vings.
    9. Bone the vings.
    10. Prepare fine stock veg.
    11. In the pan, and a little of the duck fat roast the bones well.
    12. Throw in veg and continue roasting. When dark and deep move the content of the pan to a pot, and deglaze the pan.
    13. Simmer the stock until ready
    14. On the same pan, on medium heat, roast the meat from vings.
    15. Add that meat to the duck confit and simmer until chicken is tender but holds its shite together. Cool until warm.
    16. Degalze the pan and add the juice to your stock.
    17. strain the stock and reduce until syrupy. Cool to warm - under 60 degrees.
    18. In some powerfull mixer blend together the meats, the glace and the duck fat.
    19. Add eggs and seasoning.
    20. Bake until deep brown in 180 degrees for country style[the sugars should help it catch colour, plus its colour by this point should be brownish], or in bain marie on 150 degrees for more refined look. Around 30 minutes should do it. Check with a stick, it doesnt necessary have to come out dry, but must be warm.
    21. Chill and store for a day in refrigerator.

    For the refined look: Whip butter and add white truffles or oil and season well. Keep it at room temp.
    Spread plastic film over work surface. Spread thin even layer of butter over, place the pate on top. Spread even layer of truffle butter over the top and sides.
    Cover pate with plastic, Let the butter set a little in the fridge, the smoothen out the surface with rollling pin or warm pastry knife.


    All this from offcuts and vegetables, which for most part dont cost much. It will get used in the cheap lunch I prepare everyday.

    I didnt mean to write about that, but theres a deeper sense in this.

    Ive just seen a chef on TV making a soup. Boiled jerusalem artichokes and blended them. Voila!

    ??He might have flavour there, but where is the body ?
     
  14. bieniek

    bieniek

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    Our second anniversary








    Turbot cakes with white asparagus and cherry toms

    Pan fried turbot with parsnip puree, peppers, onion

    Plums with blueberry jam and lemon cream
     
  15. ordo

    ordo

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    I will eat your superb food and then rob your knives.
     
  16. dcarch

    dcarch

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    First class! in every way.

    dcarch
     
  17. goldilocks

    goldilocks

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    Truly stunning. I love your plating, it's exciting and eye catching and makes you want to eat it.

    Beautiful.