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Shaved Beef Heart Crostini

Well, this was a first for me. Would never have considered eating beef heart before, but took a class with Chef Sam Monsour of JM Curley here in Boston all about American Snackology. Great guy and great class.
We made Shaved (grilled) Beef Heart Crostini. Made with an Andoulille Rub, Garliky Red Bean Puree and Shaved Trinity (Cajun mire poix).
Here is a photo. Sorry for the focus and the remnants of the roasted pumpkin puree we made for a grilled cheese. Actually, really good. Glad I tried it.

Comments: 10

Pastrami

After 12 days on the cure I finally got done with this little project. Brought it up to 150 degrees, and will braise it tonight, cut thin and pile it high on some rye with mustard.

Comments: 5

Hello from the UK

Hello,
I'm an amateur cook living in Scotland, and have recently re-discovered Stella Culinary. I originally stumbled on it when there was just a blog and a podcast. I love the fact the Stella Culinary provides real insight into cooking technique rather than simply providing a catalog of recipes. I'm not very accomplished but I do love cooking.

Comments: 6

tonight's adventure

The attempt was a scalloped potato casserole,diced chicken breast done in chicken broth and minced garlic and a slab of canned jellied cranberry.
The casserole although cooked at 400* for 1.5 hrs. was slightly under.
The chicken breasts were overcooked but not rubbery.
I aced the canned cranberry slices.
I chedked the breasts with meat thermometer but didn't check if I was C or F....duh!!!!!
Everything was edible but I need too do better. I am very critical of myself because I see so many others doing things "perfectly"

Comments: 1

I have a party

Hi Jacob
(Me and my friends) we have organized a small party , And we are going to prepare the food for this party .
So I want your opinion because I am confident in your opinion , what can I do with these things :
- Chicken ( breasts - thigh )
- Shrimp
- top loin steak ( boneless )
Also we can make pasta or bread or kind of soups or appetizers

Comments: 1

we cleaned out the fridge freezer today

I won't list the entire contents but we found three soups in baggies (medium bags).
Judy suggested I combine the three with about a cup and a half of corn.
Split pea w/ ham,cream of cauliflower and leek and cheese.
Wow !!! Talk about a velvety texture on the tongue. We will be having store bought
sourdough bread with this tonight.
I finally clarified a lb of butter and mixed with canola oil with mediocre results..
Next on the agenda is a casserole of scalloped potatoes and a creamy macaroni.
Only two of us so always have leftovers.

Comments: 2

First Stock

Well today I made my first sock. I decided on a Roasted Chicken Stock since I couldn't readily find any Veal Bones. Besides I know we will use it as my wife really enjoys Cheese Tortellinis in a chicken broth. By the way can you guess what we are having for dinner tonight lol. I was able to find some chicken backs and necks so I picked up a package of them. I also picked up a package of legs. Don't know why I didn't get wings other than that I did not notice that was what Chef Jacob used in the video until I was reviewing just before making the stock.

Comments: 9

What a difference

Right after I completed the Knife Skills section my wife (who supports me 100%) took me down to a local cooking supply store and told me to pick out any chef knife I wanted. After feeling out about 10 different ones I finally decided on the 8" Zwilling Pro. Wow what a difference a truly sharp knife makes. I thought I had a sharp knife before but until I got a quality knife in my hands I had no idea what sharp really was.

Comments: 8

Crunchy crust goes soft?

I'd definitely appreciate any advice people can offer.

I've just baked a boule of the basic sourdough bread and it came out pretty tasty. There's one downside: after I let it cool for a few hours on a wire rack, the bread's solid crusty shell softened along with the rest of the boule itself. What looked like a hard boule with the crisp, outer shell of a good baguette became soft and almost cakelike after cooling. It tastes fine, but it's unlike the crispy boules I've seen in good bakeries.

Comments: 6

Bubbly crust

Hi -
Sometimes when I go to the bakery to buy bread I notice that the artisan loaves have a nice "bubbly" crust. Many mini bubble on the outside of the bread. I can't seem to get this effect 100% with my oven. Does it have something to do with steam injection?

Thanks!
Milan

Comments: 8

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