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dcarch7 d c f l a s h 7 @ y a h o o . c o m

14 years ago

O. K. So I am not Irish, so what? :-)

What I made for St. Pat's Day.

Corned beef was sous vided at 132 F. It came out medium and juicy, and truly fork tender, in fact, there was no need to slice across the fiber. It was a very nice mouth feel to have corned beef that tender and juicy.

Dessert was blue berries with Pistachio cream and freeze dried apple chips.

Murvey's Law did happen. Soda bread didn't come out as good as I like. I used dried butter milk.

I hope you all had a nice and delicious St. Pat's Day.

dcarch
Carrots and cheese topped purple and white potatoes, skin on, pan fried

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Comments (7)

User
14 years ago
Dcarch, I keep coming back to look at the blueberries and ice cream. I love that little serving dish.

Ann
TobyT
14 years ago
Stunning - as always dcarch. Now a chicken or the egg type question for you. Do you have visions and then cook accordingly or do you cook and let the food guide you?
Jane
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Posted by foodonastump "...just the natural shape of the tops of green peppers." Looks like the bottom to me. ;-) You never answered John about which was which. " The one that is cut into a square shape is sous vided. Because it was more tender, it didn't matter if the meat was cut across the grain or not. Does a pepper have a stem end or stem top? For a pineapple, you can cut the top off and plant it and it will grow. Monkeys open a banana from the top. Humans open a banana from the stem end; The end justifies the means? Tomatoes have blossom end rot. That's a TOPic for us to debate on. Here is a tip: Banana came from Arabic word banan, meaning "finger". Which end of the finger is the tip? Is the tip the top? Or the tip the "end" of your finger? End of discussion. Posted by susie_que "I didn't do corned beef this year as I gave up red meat for lent however I do plan on trying your beautiful ideas next year!! Cheers! Susie" Thanks. The meat is not "red" with home corned beef with no nitrate :-) Posted by annie1992 "First, the Irish in me requires me to point out that shamrocks actually have three leaves, it's what St. Patrick used to teach the "trinity" of father/son/holy spirit. That's actually a 4 leaf clover you've got there, which is supposed to denote very good fortune. No matter which, it's still very cool and creative. Annie" "I think St. Patrick devised the shamrock as a way of telling real Irishmen from the fakes. Jim" So you are telling me I had sham shamrocks? :-) dcarch
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Posted by lsr2002 "I'm waiting for Episode 2! And waiting to see what you do with the skin(and the rest of the parts). You are certainly skilled, I would have had a duck explosion. Lee" I will have a few dishes made the next few days. This method of using compressed air to detach the skin completely in one piece is basically what they do for making Peking Duck with the fantastic crispy skin. Posted by punamytsike "What did you do to make the bony thing into nice plump thing and why?" A very good question. Because the breast meat and the leg meat require different cooking time otherwise the breast meat will get tough and the tough leg meat will not get tender. It is difficult to have all the fat rendered and the skin made crispy without completely overcooking the meat if the skin is on the duck. By cleanly remove all the meat from the bones, you can have a beautiful duck stock made from the bones. This way you will also have all the priced duck fat collected. dcarch
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ynnej
14 years ago
Amazing!
petaloid
14 years ago
It all looks lovely and luscious!
Teresa_MN
14 years ago
The corned beef looks perfect. And what a great presentation for the carrots!
annie1992
14 years ago
I agree, Ann T, I really like that dish.

Dcarch, EVERYONE is Irish on St. Patrick's Day. (grin)

Annie
dcarch7 d c f l a s h 7 @ y a h o o . c o m
Original Author
14 years ago
Thank you everyone. It's always fun to cook with a theme.

Ann and Annie, the stand that holds up the serving dish for the blueberries was made by me with some scrap metal I had in my shop.

Teresa, It is interesting that if you cut some veggies a different way, it shows up a different kind of hidden beauty.

"Stunning - as always dcarch. Now a chicken or the egg type question for you. Do you have visions and then cook accordingly or do you cook and let the food guide you?
Jane"

Jane, thanks. I am not sure whether it is the chicken or the egg, or may be it's the rooster that comes first. I look at what everyone here is making, take a quick look at the recipes, and then when I come home from work, it is what I have in the refrigerator at the moment which will guide me.

Until the very last moment of cooking, the natural shapes, colors, and textures, of all the ingredients in the pot or pan, they seem to want to fall into some kind of geometry that will provoke a unique sensation beyond taste and smell.

That kind of spontaneous geometry, which does not cost any money, is highly satisfying because it adds an extra dimension to eating.

I do encourage all to focus a little on "food play". It is easier than you think.

dcarch

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