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- Thread starter ORD_Buckeye
- Start date
All I saw was chive. I assume blanc means white. Which I assume is a cream. I can see butter. Is that it? I am a bit of a dolt when it comes to naming food
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ORD_Buckeye
Wrong glass, Sir.
shallot, lemon, white wine, cream, butter and white pepper
Throw a tablespoon of minced shallot, some white pepper, a tablespoon of lemon juice and a cup/cup and half of white wine in sauce pan. Reduce it down over medium heat until there's about a quarter cup of liquid in the pan. Pour in about a tablespoon of heavy cream. Reduce that down by about half. Then, take the pan off the heat and stir in chunks of cold butter 1 tablespoon at a time. About 3/4 of a stick until the sauce is nice and thick. Salt to taste. Strain out the shallots and serve it immediately or it'll break.
Throw a tablespoon of minced shallot, some white pepper, a tablespoon of lemon juice and a cup/cup and half of white wine in sauce pan. Reduce it down over medium heat until there's about a quarter cup of liquid in the pan. Pour in about a tablespoon of heavy cream. Reduce that down by about half. Then, take the pan off the heat and stir in chunks of cold butter 1 tablespoon at a time. About 3/4 of a stick until the sauce is nice and thick. Salt to taste. Strain out the shallots and serve it immediately or it'll break.
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ExpatAkronite
Cascadia Subduction Zone
The holidays. Porchetta. Need to cook up one or two again.
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ORD_Buckeye
Wrong glass, Sir.
Late night burger to ward off the hangover after a night out drinking Manhattans.
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What are we talking about again?
Oh, yeah, kinda I guess, I was totally winging it, this was like 15+ years ago, I didn't really know anything about anything. Mostly we'll just call it poor workmanship.
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ExpatAkronite
Cascadia Subduction Zone
If you can get it in and out of the oven it's hard to go wrong. Years ago had a chef friend show up with a porchetta he made the day before in a brown grocery bag. We'd just kind of reach in an grab a handful. Raised the bar for brown bagging.
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ExpatAkronite
Cascadia Subduction Zone
My tip would be get the pork from a butcher who understands what you're making. The year before I made those 2 porchettas for a staff party we had a Jamon Iberico. Outrageously expensive (and only available in the US in the last 10 years) but flat out the best ham in the world.
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