Lately I have been spending some time each day perusing my copy of Samin Nosrat's Salt Fat Acid Heat. Today I followed her recipe for smoked honey sage chicken with fried sage salsa Verde. I made up my own recipe for sautéed garlic, shallot, shiitaki mushroom, and potato. #cooking #culinary #smoked #chicken #recipe #recipes #delicious
@Unus Nemo I eat potatoes a lot since they are one of my favorite foods. My favorite way to prepare them is diced and sautéed, but I vary what I mix in a lot. Rosemary is a perennial favorite.
@plan-A I did use clarified butter (ghee) for this. I always have some on hand but seldom remember to use it. So this was a very special treat! I'll keep sharing the things I make. I'm not formally trained in cooking, but it has become my greatest passion in recent years. I'd love your feedback.
@bobonthenet ama friend! that clarified butter is heat up at 30-40 degree celcius the butter in a pan and wait for the bruise to spoon away> after a while the fat is gone and it is clear as you can look trough it. This all is French L'Escoffier Cuisine.
nr 1 most difficult to make was a perfect omelette (egg) and I kid you not.
Unus Nemo
in reply to bobonthenet • •@bobonthenet
Great presentation, i do not eat potatoes but it looks great. Did you consider roasted new potatoes with rosemary?
like this
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bobonthenet
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plan-A
in reply to bobonthenet • •plan-A
in reply to bobonthenet • — (Proud Eskimo!) •@bobonthenet Rosemary indeed or persil with clarified butter. ; )
Don't forget I went to Cook school
edit: off course I use Olive Oil for my liver..
bobonthenet likes this.
bobonthenet
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plan-A
in reply to bobonthenet • — (Proud Eskimo!) •@bobonthenet ama friend!
that clarified butter is heat up at 30-40 degree celcius the butter in a pan and wait for the bruise to spoon away> after a while the fat is gone and it is clear as you can look trough it.
This all is French L'Escoffier Cuisine.
nr 1 most difficult to make was a perfect omelette (egg) and I kid you not.