Iron Chef WAYCT - What Are You Cooking Today
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Blimey. They do look special. Those handles are gorgeous (and functional, I’m sure). What’s the thinking behind the octagonal design? It looks sexy but I’m guessing there’s more to it. Also, nice Aga.
From their website:
"Eight sides for eight ways to get a bigger spatula in the pan and flip those flapjacks. Six spouts for easy pouring of sauces and liquids. Used with the FINEX cast iron lid, you get a flavor seal for simmering, braising or steaming your favorite foods." -
Harissa brisket with saffron soaked apricots.
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I would definitely love to. You have a good recipe? This harissa was a gift from a friend. I used the websites recipe, which had some flaws. I’d change it up next time.
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From yesterday a couple of appetizers
Above is a goose liver pate that I got while in Paris.
Then the Turkey, Green Bean casserole, Butternut squash soup, and gravy. Forgot to get a pic of the stuffing. -
Pumpkin Pie, a friend brought a chocolate Tres Leches cake
@Madame Buttonfly , this is what you didn't gate crash this year.
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I would definitely love to. You have a good recipe? This harissa was a gift from a friend.
I use the Saveur recipe: https://www.saveur.com/article/Recipes/Harissa
The kind of dried chiles you use is not super important if you're not aiming for 100% authenticity. In the US we mostly find dried chiles that come from the Latin American cuisines and they work fine. Experiment with different ones.
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A couple of shots from yesterdays feast.
Pot stickers were an appetizer.
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Sort of a spinach soufflé, mashed potatoes.
Then a 15 lb. prime rib roast, roasted garlic, Au jus. Unseen, lots of wine.
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Baked salmon with lentil and cauliflower curry.