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How to cook like Heston

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Messages: 151 - 186 of 186
  • Message 151

    , in reply to message 148.

    Posted by Bluedoyenne (U2341157) on Friday, 23rd March 2012

    Dena, hope you have a great day and a wonderful dinner this evening.

    Report message1

  • Message 152

    , in reply to message 151.

    Posted by Dover Soul (U14934992) on Friday, 23rd March 2012

    Big deep breaths now Denadar, it's gonna be great!! Report back by first thing tomorrow at the latest please. smiley - biggrin

    Report message2

  • Message 153

    , in reply to message 152.

    Posted by Bluedoyenne (U2341157) on Friday, 23rd March 2012

    Where do you think Dena's at now DS?
    Probably that lovely salt cod course - oh how I wish I was there too!

    Can't wait for the low down on how it went and Dena's appreciation of the dishes, especially the mushroom jelly and that lovely salt cod and chowder.

    Yum ....

    Report message3

  • Message 154

    , in reply to message 153.

    Posted by Denadar (U8017493) on Saturday, 24th March 2012

    Good afternoon B-D and Dover soul,

    Reporting back as asked smiley - biggrin - it was a brilliant evening and everyone enjoyed the food and I got so many compliments. Apart from one guest (female) who loved the base but wasn't too keen on the passion fruit and chocolate part of the cake.

    The day started off with a few more disappointments, no enoki mushrooms (this was in a large London Waitrose too) so I used some type of Japanese beech mushroom that were bitter unless cooked, so of course when cooked they wouldn't stand up - after too long with a pair of tweezers and a cocktail stick smiley - yikes I gave up and just scattered them on top. Ooohs and aaahs of appreciation were heard, so would I make/cook it again. Yes, definitely, but not for a long time as I feel really mushroomed out!! I will do it the other way round though - apart from the mushroom stock that I will make as soon as I can face another mushroom, I will first get the enoki mushrooms then decide a date for dinner.

    The salt cod and chowder was really good, definitely another one I will make again, but I will use less butter/oil in making the various stages. Oil was used for the sweating of the vegetables (quite a lot), then butter to gently fry the shallots for the clam part (cooked separately and added at the last minute). I took a few hours yesterday morning getting rid of some of the butter/oil from the chowder. Then the escarole had to be cooked in butter - couldn't get escarole so used chard and the dark green tops of the romaine lettuce, this was to go under the salt cod in the middle of the soup bowl. I then saw I could get frisee at Ocado, I wonder if it could be used instead of escarole? Then if course the salt cod had to be fried and THEN butter + cream added to the chowder. Must admit I applied the "sanity test" and didn't add/use so much. Not nearly as much.

    Then came the salad with the crouton and pecans, then the cheeses, then Heston's cake.

    My guests were here for over 5 hours so I think the evening went well (I know it did - just being modest smiley - winkeye) Lots of empty bottles too.

    I would do the whole menu again, but not all at the same time. I feel completely cheese biscuited today, and think tonight it will be a takeaway/home delivery, now to decide Chinese, Indian or Turkish or even fish and chips.



    Report message4

  • Message 155

    , in reply to message 154.

    Posted by Bluedoyenne (U2341157) on Saturday, 24th March 2012

    Hi Dena,

    The guest not being keen on the passion fruit and choc part of the cake ... well, there's always one, isn't there smiley - doh

    I think I might have cried if after all that preparation I had not found the enoki mushrooms on the day - well done you for finding a substitute, and using it even when you realised they were, em, legless smiley - erm....smiley - laugh smiley - laugh

    And I understand perflectly why your next soirée will be based around the availability of aforesaid enoki .. smiley - laugh. Just make sure your guests are aware of the enoki season and don't unthinkingly go off on vacation!

    Escarole is bitter and has, I think, a slightly stronger leaf texture than the frisée so I'm not sure frisée would be a good sub - I think you did well to chose the chard/romaine top instead.

    Sounds like the 'sanity test' came in very handy with all oil/butter stages of the fish dish - how strange there should be so much in it. But the main thing is you were able to sort it out - ouf! as they say here - you did well !

    All that work and preparation is really worthwhile when you realise that your guests are appreciative of what you've done and are, above all, enjoying your food and your company! You certainly deserve a quiet evening this evening and the very best of take aways!

    It's been fun reading about your preps and execution and post-prandial comments and I can't wait until you start planning the next one smiley - biggrin

    Report message5

  • Message 156

    , in reply to message 155.

    Posted by irishcountry-cousin (U4046489) on Sunday, 25th March 2012

    I have been 'lurking' on this post and enjoying it very much. It was all really interesting, the prep, the changes on the night, the whole story.

    Thanks for sharing.

    Report message6

  • Message 157

    , in reply to message 156.

    Posted by Denadar (U8017493) on Sunday, 25th March 2012

    Glad you enjoyed reading about it irishcountry-cousin. I enjoyed doing it for the most part, but did get disheartened at times but thanks to the encouragement of meto, B-D and Dover Soul I just gritted my teeth. Stokey Sue can always be relied on for scientific/maths/conversions etc. too.

    I think I really needed a sous chef smiley - laugh smiley - laugh

    I have decided that in the future it will only be one recipe with so many stages per dinner - if I wasn't grey before I would be now smiley - winkeye. I'm also going to experiment with the passion fruit and chocolate ganache without the base. Maybe make it a little like a panna cotta. I loved the flavour as did most people, must remember not to serve it when she comes round next time.

    Report message7

  • Message 158

    , in reply to message 157.

    Posted by Bluedoyenne (U2341157) on Sunday, 25th March 2012

    Dena, it's been a real pleasure and very interesting reading about your planned dinner - I appreciate your sharing enormously, but then that's what's great about this board (and it's such a NICE place at the moment - fingers crossed it stays that way smiley - biggrin).

    Report message8

  • Message 159

    , in reply to message 158.

    Posted by mark111757 (U14776024) on Sunday, 25th March 2012

    Bluedoyenne

    yes escarole can be very bitter.....there is something called "escarole and beans" or "greens and beans" that is very popular in certain areas here in the states

    here is one version of the recipe

    www.wegmans.com/weba...

    i heard one of the chef there say that it would be less bitter if you used romaine instead of escaole

    cheers!!

    Report message9

  • Message 160

    , in reply to message 154.

    Posted by Dover Soul (U14934992) on Monday, 26th March 2012

    Well done Denadar! So pleased it went well, despite the last minute hitch with the mushrooms.

    Report message10

  • Message 161

    , in reply to message 154.

    Posted by Pampy (U1022836) on Monday, 26th March 2012

    Good afternoon B-D and Dover soul,

    Reporting back as asked smiley - biggrin - it was a brilliant evening and everyone enjoyed the food and I got so many compliments. Apart from one guest (female) who loved the base but wasn't too keen on the passion fruit and chocolate part of the cake.

    The day started off with a few more disappointments, no enoki mushrooms (this was in a large London Waitrose too) so I used some type of Japanese beech mushroom that were bitter unless cooked, so of course when cooked they wouldn't stand up - after too long with a pair of tweezers and a cocktail stick smiley - yikes I gave up and just scattered them on top. Ooohs and aaahs of appreciation were heard, so would I make/cook it again. Yes, definitely, but not for a long time as I feel really mushroomed out!! I will do it the other way round though - apart from the mushroom stock that I will make as soon as I can face another mushroom, I will first get the enoki mushrooms then decide a date for dinner.

    The salt cod and chowder was really good, definitely another one I will make again, but I will use less butter/oil in making the various stages. Oil was used for the sweating of the vegetables (quite a lot), then butter to gently fry the shallots for the clam part (cooked separately and added at the last minute). I took a few hours yesterday morning getting rid of some of the butter/oil from the chowder. Then the escarole had to be cooked in butter - couldn't get escarole so used chard and the dark green tops of the romaine lettuce, this was to go under the salt cod in the middle of the soup bowl. I then saw I could get frisee at Ocado, I wonder if it could be used instead of escarole? Then if course the salt cod had to be fried and THEN butter + cream added to the chowder. Must admit I applied the "sanity test" and didn't add/use so much. Not nearly as much.

    Then came the salad with the crouton and pecans, then the cheeses, then Heston's cake.

    My guests were here for over 5 hours so I think the evening went well (I know it did - just being modest smiley - winkeye) Lots of empty bottles too.

    I would do the whole menu again, but not all at the same time. I feel completely cheese biscuited today, and think tonight it will be a takeaway/home delivery, now to decide Chinese, Indian or Turkish or even fish and chips.



     
    It all sounds absolutely wonderful - I really think you should consider the next series of Masterchef!

    Report message11

  • Message 162

    , in reply to message 154.

    Posted by Hungry Housewife (U15152087) on Monday, 26th March 2012

    Gosh! I feel quite bereft now! It's like getting to the end of a really good book! What will we all do now?
    I have so enjoyed - and laughed out loud on occasions, to the ramblings of you all in respect of this amazing dinner party!
    I'm SOOOO glad it went well, and delighted to hear that you would do it again - even if in bits - as, at the end of the day, that is what denotes a good recipe!

    Well done you! Hope the take-away was good and that you are enjoying this lovely sunshine!
    HH

    Report message12

  • Message 163

    , in reply to message 157.

    Posted by Denadar (U8017493) on Tuesday, 27th March 2012

    Thank you everyone for such lovely comments.

    Today was an icing on the cake day - I got a thank you card from one of the guests. Not a phone call, not an email but an actual card delivered by the postman. It is amazing how "chuffed" it made me feel. An old custom but what a nice one smiley - biggrin

    Going through the books now to see what will be next (after the minstrone soup - Hestons vegetable stock will be used of course smiley - winkeye)

    Report message13

  • Message 164

    , in reply to message 163.

    Posted by Denadar (U8017493) on Thursday, 29th March 2012

    A second icing on the cake - I have had a reply to my e-mail smiley - magic

    (1)This is the Fat Duck reply to your chocolate pudding query B.D.

    "The ingredients should be halved and the ramekins should be 7cm wide. You will also need a slightly bigger ring cutter for the ganache cylinders, which should be 3cm wide."

    (2) The amount of thyme in the parfait recipe got this reply
    " This is the correct amount for the recipe. If you wish to buy fresh thyme, most supermarkets sell 20g packets for about £1.00."

    (3) The Bois Boudrin recipe, got this reply
    "It is not a specific recipe, in the intro Heston explains that this is good for BBQ-ing. The recipe can also easily be halved."

    (4) Hi Emerald your lemon tart recipe elicited this reply
    " A bigger tin should be used – 26cm wide x 2.5cm deep."

    The chocolate and lemon tart changes will be put in future copies of the book. Success.

    Report message14

  • Message 165

    , in reply to message 164.

    Posted by emerald7 (U7602680) on Thursday, 29th March 2012

    Hi Dena

    (4) Hi Emerald your lemon tart recipe elicited this reply
    " A bigger tin should be used – 26cm wide x 2.5cm deep." 


    Thanks so much for your feedback, and the advice accords with what I suspected after my first attempt.

    One bit of good news is that the lemon tart freezes very well. I defrosted one of the mini-tarts over the weekend, and was expecting the consistency to have degraded somewhat, but it was actually very good. A nice surprise.

    Your dinner party sounded fabulous, by the way – most impressive. You must feel very proud. I'm glad that one of your guests saw fit to put pen to paper – your efforts deserved a proper thank you. Sadly, such courtesies seem all too rare these days.

    Report message15

  • Message 166

    , in reply to message 164.

    Posted by Bluedoyenne (U2341157) on Thursday, 29th March 2012

    "(1)This is the Fat Duck reply to your chocolate pudding query B.D.

    "The ingredients should be halved and the ramekins should be 7cm wide. You will also need a slightly bigger ring cutter for the ganache cylinders, which should be 3cm wide."

    The time it took to source those darned ramekins and especially that cutter smiley - erm but what the heck - they were worth it in the end. It does annoy me somewhat that so little care was taken in at least some elements of the book before putting it to bed at the publishers. It has however taught me a good lesson - don't trust recipes just because there is a famous name beside them - and use the sanity test smiley - biggrin

    "(2) The amount of thyme in the parfait recipe got this reply

    " This is the correct amount for the recipe. If you wish to buy fresh thyme, most supermarkets sell 20g packets for about £1.00."

    Definitely a candidate for the sanity test.

    I am glad they replied to you Dena and hopefully they'll set the record straight in future editions.

    Report message16

  • Message 167

    , in reply to message 166.

    Posted by Denadar (U8017493) on Wednesday, 4th April 2012

    I forgot to mention that they did answer my query regarding the type/size glass. They replied that it was a Pousse cafe glass ????? which has straight sides!!! No measurement though.

    I googled pousse cafe glasses found this as well

    https://www.google....

    The glass Heston used was similar to the one on page 1 with the striped filling.

    Report message17

  • Message 168

    , in reply to message 167.

    Posted by meto (U14090385) on Wednesday, 4th April 2012

    This is just an aside. I looked at the pretty photos of glasses on your Google link and now wish I had a 1950's style cocktail bar as I'd happily print some pages and make a composite collage to hang behind it. Then, take a course in cocktail making and shaking smiley - winkeye

    Good to know that you got the replies requested - shows that they care even if it is after the horse has bolted.

    Report message18

  • Message 169

    , in reply to message 168.

    Posted by Denadar (U8017493) on Wednesday, 4th April 2012

    Hi meto, those glasses and cocktails looked fabulous didn't they? There does seem to be a resurgence on the cocktail front with it's own title now "Mixology" I wonder what Maureen Lipman would say to that smiley - laugh smiley - laugh

    I had thought of starting a new thread for Mixology but then I thought it would most probably be triangled even though this board was supposed to take all the previous boards under one roof.

    What do you think? i have started trying to make my own cocktail with some of the bottles I bought for heston's recipes and other things I don't use much. I have googled and can't find anything like it or even the name I have given it - it tastes quite good too.

    Report message19

  • Message 170

    , in reply to message 169.

    Posted by meto (U14090385) on Wednesday, 4th April 2012

    Why not start one? Then I can say say "Ooh! She's got an ology."

    A friend couple are very into cocktail making having a typical Christmas cupboard of different bottles yet rarely drink themselves. My mixes are somewhat simpler but luckily there are some fab ones with no alcohol at all smiley - smiley

    Report message20

  • Message 171

    , in reply to message 101.

    Posted by mark111757 (U14776024) on Wednesday, 4th April 2012

    #Stokey Sue....i got a couple of tart tins, one was for the sour cranberry bakewell that jamie oliver did in his last series (jamie cooks britain or something like that) then someone pointed me to the online version of his magazine and there was a "christmassy" version of it so i took the plunge and got one!!!!!

    Report message21

  • Message 172

    , in reply to message 169.

    Posted by Ad (U14752257) on Thursday, 5th April 2012

    Hi Dena

    Hope you are well!

    Cocktails appear to be alive and well over this side , and we are really enjoying the, to us, retro experience.

    I had a really good Martini last night, though my favourite to date was the Bloody Caesar (made with Clamato juice) I had in Nassau.

    Report message22

  • Message 173

    , in reply to message 172.

    Posted by Stokey Sue (U14258170) on Thursday, 5th April 2012

    i used to go to our office in Waltham, Massachussets

    The Martini they served in the "pub" next to the office was so big I was never sure whther to drink it or bath in it! Was good too

    Report message23

  • Message 174

    , in reply to message 64.

    Posted by Denadar (U8017493) on Monday, 23rd April 2012

    Hi B.D.,

    As you suggested - I think this must be a cheffy thing and part of a tasting menu

    ... 5cm ramekins... I have some very small ramekins but they're 7cm in diameter (only hold 100 ml) so his 5 cm must be absolutely tiny and they're not proving easy to get hold of.  

    I have been looking at a Jason Atherton recipe for a chocolate sorbet fondant and the size of the ring mould to make it in - 4 cm. smiley - laugh I can just see my guests faces when presented with this!!! It looks much bigger in the illustration though, but looks and sounds really good. Might make it with a larger but maybe not so tall ring.

    Report message24

  • Message 175

    , in reply to message 174.

    Posted by meto (U14090385) on Monday, 23rd April 2012



    I have been looking at a Jason Atherton recipe for a chocolate sorbet fondant and the size of the ring mould to make it in - 4 cm. smiley - laugh 

    First giggle of the day! Not exactly "a Yorkshire portion" as James Martin would say.

    Report message25

  • Message 176

    , in reply to message 174.

    Posted by mark111757 (U14776024) on Monday, 23rd April 2012

    morning all (or at least it is here in the states as i type this)

    hey Denadar, would you please share the recipe for chocolate sorbet fondant....it sounds FAB.....

    many years ago the folks who put out ben and jerrys ice cream had a flavour (get ready for it.......................).....thats right------chocolate sorbet...as i recall it was very good.....lighter than regular chocolate ice cream....


    off to a docs appointment

    have a great day all.....

    Report message26

  • Message 177

    , in reply to message 176.

    Posted by Denadar (U8017493) on Monday, 23rd April 2012

    Hi mark,

    I'd love to be able to but because of copyright I can't - I got the recipe from "The Perfect Marriage" which is a pairing of sherry and recipes. It includes savoury as well as sweet.

    https://www.waterst...

    Absolute Books (minnesota) through Amazon have used copies for 1p in U.K. + p&p. Don't know ho much it would cost in the States. If you read the blurb in the Waterstones review it will give you some idea of the type of recipes and all the chefs who have contributed.

    Report message27

  • Message 178

    , in reply to message 174.

    Posted by Bluedoyenne (U2341157) on Monday, 23rd April 2012

    "I have been looking at a Jason Atherton recipe for a chocolate sorbet fondant and the size of the ring mould to make it in - 4 cm. I can just see my guests faces when presented with this!!! It looks much bigger in the illustration though, but looks and sounds really good. Might make it with a larger but maybe not so tall ring."

    Would love to know how it goes if you do make it.
    And yep - I think a lot of successful chefs are big into tasting menus - and correspondingly small (not to say tiny) portions.

    And I think 'my' duck dish falls under the same category. There's no way I'll get 8 'normal' servings of the consommé with the +1 litre of stock that went for clarification.

    d.

    Report message28

  • Message 179

    , in reply to message 178.

    Posted by meto (U14090385) on Tuesday, 24th April 2012

    Would love to know how it goes if you do make it.
    And yep - I think a lot of successful chefs are big into tasting menus - and correspondingly small (not to say tiny) portions. 

    This takes us back to conversations, re both Heston and Little Paris Kitchen. I think it's fine that chefs make tasting menus but in a "cook at home" book or recipe, surely the portions ought to be either realistic, or at least explained when they aren't.. It's been mentioned several times over a few years that the French Laundry book recipes work well if made at home, so perhaps chefs should take note of how it could (and in my view should) be done.

    Incidentally, the "How to Cook like Heston" programmes crop up now and then on a Freeview channel. Can't remember which one, possibly one of the "4"s or "Really" which is currently airing Junior Masterchef (Aus) on weekdays at 5pm.

    Report message29

  • Message 180

    , in reply to message 179.

    Posted by Hungry Housewife (U15152087) on Tuesday, 24th April 2012

    Top tip Meto!
    Thanks for that! I really want to watch HB at Home again - and I'll need something to take the place of the fab children's MC which my littlest and I have been enjoying.
    HH

    Report message30

  • Message 181

    , in reply to message 177.

    Posted by Bluedoyenne (U2341157) on Thursday, 26th April 2012

    The jury's in on the Szechuan broth - posted on the Wilfdoof thread.

    Report message31

  • Message 182

    , in reply to message 181.

    Posted by Denadar (U8017493) on Thursday, 26th April 2012

    posted on the Wilfdoof thread. 

    That has given me a fit of the giggles smiley - laugh smiley - laugh smiley - laugh

    Report message32

  • Message 183

    , in reply to message 182.

    Posted by Bluedoyenne (U2341157) on Friday, 27th April 2012

    smiley - doh fingers quicker than brain and eyes ..... crossed smiley - laugh

    Report message33

  • Message 184

    , in reply to message 183.

    Posted by Sakkarin (U7438804) on Saturday, 28th April 2012

    If you would like to continue with this discussion when the BBC Board shuts up shop, this thread is being continued on the Sakkarin forum at this address:

    www.carta.co.uk/food...

    Wilf Doof sends his love...

    Report message34

  • Message 185

    , in reply to message 184.

    Posted by Denadar (U8017493) on Saturday, 28th April 2012

    Wilf Doof is now my hero, sending love to him too smiley - rose smiley - bubbly, will definitely follow him and this thread on the amazing Sakkarin Forum

    Report message35

  • Message 186

    , in reply to message 185.

    Posted by Bluedoyenne (U2341157) on Saturday, 28th April 2012

    Sakkarin, Denadar,

    I swear, if I tried to write it that way, I'd never succeed ..... smiley - laugh smiley - laugh

    Message happily received.

    d

    Report message36

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