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Old 08-20-2012, 09:16 AM   #61
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I am only referring to the Octopus I prepared from a Chef client friend of the family.

I have never made lamb or beef or any other meat via the sous vide preparation technique.

Margaux Cintrano.
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Old 08-20-2012, 11:30 AM   #62
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Hard to choose a "signature" dish, but the one thing I am famous for is my Chicken Liver pate.
Chicken livers
Bacon
Onions
Garlic
Cream
Brandy
Mixed herbs
(I haven't given quantities, as I don't measure and go according to what looks right!
But for 1 tub of chicken livers, it's usually 250g bacon, an onion, 2 cloves garlic, cup of cream perhaps and a good dollop of brandy!)
Fry bacon until it starts releasing fat,
Add onion and add garlic towards the end as the onions are past the opaque stage.
Add livers and fry for a bit then add the cream and brandy and herbs.
Cover and let it cook slowly until the livers are cooked through.
Add more cream and brandy if you need more gravy.
Put through the whizzer until velvety smooth.
Melt some butter and pour the top to preserve.
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Old 08-20-2012, 11:43 AM   #63
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Quote:
Originally Posted by msmofet
Thank you Snip.

Here you go:

Ms. Mofet's Spinach Pies (click for recipe)
Where would you find phyllo leaves in the grocery store? These spinach pies are something I would absolutely love to make!!
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Old 08-20-2012, 11:52 AM   #64
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Phyllo dough is located in the Frozen pastry section.

Kindest.
Margi.
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Old 08-20-2012, 12:00 PM   #65
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I guess my signature dish would have to be Mexican cheesy stuffed chicken breasts served with salsa. I don't have a recipe posted anywhere, but I stuff them with pepperjack, Parmesan, oregano and parsley, roll them up, bread them, brown them in a pan, then finish them off in the oven. Yum!!
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Old 08-20-2012, 12:02 PM   #66
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Quote:
Originally Posted by Margi Cintrano
Phyllo dough is located in the Frozen pastry section.

Kindest.
Margi.
Thanks! I knew it was dough, just wasn't sure how it would be packaged.
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Old 08-20-2012, 12:30 PM   #67
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My signature dish is the Hershey Chocolate Cake with the frosting on the back of the Hershey Cocoa can. When served at holiday time, it goes before the pies. Not a crumb left.

My second one is a standard apple pie. I pile the apples really high. Seal the top crust and thoroughly wash it with whole egg wash. I then liberally sprinkle turbinado sugar on it and then half way through baking, give it another egg wash and more sugar. It makes the crust shiny and golden. Picture perfect.
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Old 08-20-2012, 03:03 PM   #68
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Quote:
Originally Posted by Skittle68 View Post
Where would you find phyllo leaves in the grocery store? These spinach pies are something I would absolutely love to make!!
Quote:
Originally Posted by Margi Cintrano View Post
Phyllo dough is located in the Frozen pastry section.

Kindest.
Margi.
Thank you Skittle.

Yup What/where Margi said. Freezer case in the supermarket.
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Old 08-20-2012, 03:09 PM   #69
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Originally Posted by msmofet View Post
Thank you Skittle.

Yup What/where Margi said. Freezer case in the supermarket.
You will find it where the frozen bread dough and pie crusts are.
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Old 08-20-2012, 03:47 PM   #70
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I have 2.

Easy to make: Cindy's Whole wheat spaghetti w/chicken Italian sausage slices, sun dried tomatoes, pine nuts, optional garlic (my husband is allergic), tons of fresh basil and freshly grated Parmesan cheese.

Fancy for guests: Grapefruit Chicken (I'd have to look up the recipe but it has browned chicken pieces w/skin, white grapefruit juice and sections, cognac, sherry, and more.
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