yummy culinary experimentation for ckd

[obiwan9962]

Ok, thanks....couldn't remember if you had posted them already.....

I'll surf thru again.....

lol
i sometimes forget what i have posted too

 

[brunette]

gee now i have lost all train of thought
lol
what was the question
too bad you are not in canada
we could have a spot of coffee/tea and discuss it

it was for the satay sauce doofus

it worked great! but cutting means i have to scrimp on the nuts, and condiment type sauces

 

[obiwan9962]

it was for the satay sauce doofus

it worked great! but cutting means i have to scrimp on the nuts, and condiment type sauces

remember not all nuts and fats are bad
some can actually help in fat loss

 

[jenscats5]

missing massed potatoes?
try this

boil a whole head of cauliflower in some salted water til tender
drain and either mash with a masher
or put in a food processor and whip away

add alittle cream, butter and salt & pepper to taste
there ya go

for alittle variety add alitte roasted garlic when mashing
or a couple tablespoons madras curry powder to the water

Obi, I made these to have with a salad & a steak for dinner & THEY WERE FREAKIN' AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

BETTER THAN TATERS!!!!!!!!!!!

I just had a $23.95 dinner there.....

 

[obiwan9962]

Obi, I made these to have with a salad & a steak for dinner & THEY WERE FREAKIN' AWESOME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

OMG!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

BETTER THAN TATERS!!!!!!!!!!!

I just had a $23.95 dinner there.....

glad to hear
yes they are very tasty
my cooking class loved em

 

[obiwan9962]

chefwide and jenscat have both discussed freezing "sauces" for preservation of flavours esp when some foods can only be found seasonally

here are my recommendations:
*pestos (a puree of an herb usually basil, garlic, pinenuts, parmesan, and pinenuts/walnuts)

*demi glace ( a rich reduction of veal/beef stock, herbs and red wine)

*stocks reductions (something i suggest to all and very easy with a crockpot...make a stock from leftover chicken or beef bones or even fish bones...then strain it and reduce it slowly in the crockpot til very intense and concentrated...better than boullion...i can discuss stocks later)

*herb purees (lil olive oil helps preserve flavour integrity)

*vegetable purees (like roasted peppers)

*garlic puree(add a bit of lemon juice to kill the bacteria)

*ginger puree

*lemongrass puree

*tomato sauce/puree

*avocado puree

*fruit puree


cream or cheese based sauces won't hold

roux based sauces can but too much of a fuss (no good on a keto diet anyway)

i rather freeze intense flavours and then just pop them into a cream reduction or white wine reduction and mont a beurre (finish with butter) to make quick "fresh tasting" sauce
simply saute a bit of shallots/green onion bottoms in a tiny bit of butter do not let brown
add a bit of white wine
a few ounces of cream
let reduce by half
add your flavour concentrate
add salt and pepper and instant sauce

if not wanting cream, then substitute the stock reduction, bring up to a boil and swirl in a knob of butter (optional) and your flavour concentrate

this is a technique used in french restaurant for years but almost a lost art (salpicon)

sauces are a forte of mine so i rather make em fresh

 

[obiwan9962]

basic cream sauce

1 teaspoon butter

1 small shallot, minced (can substitute green onion bottoms or sweet onion

1 ounce dry white wine

a few drops lemon juice or xeres/sherry vinegar or rice vinegar or white wine vinegar

4 ounces cream

flavouring agent (see above post)


sweat the shallots in the butter (do not brown)
add white wine and reduce to a trace (do not brown)
add cream and reduce by half
add flavouring agent
salt and pepper


a quick cream sauce that taste great and fresh and good enough to impress a date

 

[jenscats5]

Obi -- what does one do for a frozen avocado puree?? Just the 'cados? Anything needed to prevent the 'cados from turning grey/black??

 

[obiwan9962]

Obi -- what does one do for a frozen avocado puree?? Just the 'cados? Anything needed to prevent the 'cados from turning grey/black??

citric acid
lemon juice
lime juice
lemon pepper
vitamin C

 

[obiwan9962]

my dinner last night
i had a fab date with a great gal
and this is what i made her
and it's a definite pantyremover

1 pound baby spinach ( or regular spinach....i hate cleaning spinach)
4 tablespoon olive oil
8 cloves of garlic minced ( you're both eating it so what)
sea salt to taste
copious amounts of freshly ground black pepper
pinch nutmeg
8 ounces shrimp, peeled deveined and split in two
2 ounces sambuca or pernod
1 cup swiss cheese

saute spinach and garlic in olive oil
season with salt pepper and nutmeg
add shrimp toss til opague
flambee with sambuca
put in two bakeproof dishes and top with swiss cheese
place under broiler til cheese is melted and not quite brown

serve and observe her trying to eat it while the cheese strings along and she licks it away


definitely alot of eating went on last night and not just spinach and cheese