- Joined
- Mar 13, 2008
- Location
- Ontario
Oh, I do hate to see this thread lack participants.
I actually belong to a facebook group, and not everyone is a gourmet chef, or photographs their food. Some post recipe links, others may post what they ate a restaurant.
Some take photos, but most don't.
But every danged day, we have to think of something to eat. Whether we buy it, make it or are trying to use up what's in the fridge from what was on special at the supermarket.
You could post I had kielbasa and fried potatoes, and I might think... hmm, I haven't had that in a bit.
Today did not involve any cooking for today's meals. Raisin toast and a small glass of 1% milk, some cottage cheese and fresh pineapple for lunch, snack on some cherries, eat the limp spinach and red pepper leftover salad, with the homemade avocado and dill dressing, then some potato and egg salad made a few days earlier to finish it off, and get a little more protein. An ounce of cheddar was necessary as another snack.
And certainly because I did not want to dirty stuff up because most of today was spent with a friend's help making a Raspberry Semifreddo. This is labour and time intensive, and dirties a lot of dishes. We won't get to eat it until tomorrow once it is frozen solid.
She wanted to learn how to make it, and there are several different steps, and cooking techniques that are often best demonstrated.
These guys do a pretty good job:
I think an instant read thermometer is an excellent investment. They are not expensive, and while these guys do no use one, about 160 F is the desired tem for you Zabaglione. In french or english it's called a sabayon.
Advice they do not give in the video is to cool your zabaglione, nor your swiss meringue. You can also make an italian merigue, which uses a hot sugar syrop beaten into already whipped egg whites. This also makes a great marshmallowy sauce or frosting for a cake.
I spent $40 to buy a bottle of Chambord, to use 2 oz of it. I did not use balsamic vinegar. Nor a seedless raspberry jam ribbon.
I also sprang a bit for a bottle of Limoncello, to serve with it tomorrow.
I intend to make a pretty plate and take a picture tomorrow with my iPad. We used all my raspberries so I won't have any on the plate, But I did make a chocolate sauce to garnish the plate with, and it's a nice match with raspberries always.
Because of the long time you need to stand at the stove beating things, I do recommend having someone to help, because you have to beat or whisk constantly for a bit of time.
My pal Heather, (formerly roomate Heather), has been anxious to try this since I brought home the below picture from Italy.
A chocolate, frangilico and pistatio semifreddo and yes, that limoncello (house made) in that little glass. I only went a couple of places, but I found it interesting that all the glasses for alcohol were marked with measure lines.
Took all day, I can't imagine making three to layer it, and my plates will not be as pretty.
BTW, those dark blobs are chocolate covered black raspberries.
I'm hoping for a pretty picture. Like the video, mine is greyish pink, you won't get a deep pink without food colouring.
You can make one without the meringue, but they don't have the same texture.
Semifreddo means semicold, although it really is fully frozen. But the texture is not hard, because of the air, sugar and alcohol, so seems only semi-cold. If you like icecream, you can make this for home or company without an ice cream maker.
We licked spoons and beaters before we washed them for the next step, I know it will taste fantastic.
I bought cream on sale a couple of weeks ago, (a big sale), and raspberries were also on sale. There are tons of options and recipes, and there are others both of us are anxious to try.
But it produces a LOT of dirty dishes, and does require some dedicated time in front of the stove without a break if you have no helper, even a teen to say Just stand there and beat that for a min, and I knew something about it because I was that teen 45 years ago in my best friend's house, helping her mom make stuff for her Italian dad and relatives.
But now we have youtube and cooking shows, so you your mom and grandma is teaching, you have a chance to learn in ways we did not when young.
I actually belong to a facebook group, and not everyone is a gourmet chef, or photographs their food. Some post recipe links, others may post what they ate a restaurant.
Some take photos, but most don't.
But every danged day, we have to think of something to eat. Whether we buy it, make it or are trying to use up what's in the fridge from what was on special at the supermarket.
You could post I had kielbasa and fried potatoes, and I might think... hmm, I haven't had that in a bit.
Today did not involve any cooking for today's meals. Raisin toast and a small glass of 1% milk, some cottage cheese and fresh pineapple for lunch, snack on some cherries, eat the limp spinach and red pepper leftover salad, with the homemade avocado and dill dressing, then some potato and egg salad made a few days earlier to finish it off, and get a little more protein. An ounce of cheddar was necessary as another snack.
And certainly because I did not want to dirty stuff up because most of today was spent with a friend's help making a Raspberry Semifreddo. This is labour and time intensive, and dirties a lot of dishes. We won't get to eat it until tomorrow once it is frozen solid.
She wanted to learn how to make it, and there are several different steps, and cooking techniques that are often best demonstrated.
These guys do a pretty good job:
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I think an instant read thermometer is an excellent investment. They are not expensive, and while these guys do no use one, about 160 F is the desired tem for you Zabaglione. In french or english it's called a sabayon.
Advice they do not give in the video is to cool your zabaglione, nor your swiss meringue. You can also make an italian merigue, which uses a hot sugar syrop beaten into already whipped egg whites. This also makes a great marshmallowy sauce or frosting for a cake.
I spent $40 to buy a bottle of Chambord, to use 2 oz of it. I did not use balsamic vinegar. Nor a seedless raspberry jam ribbon.
I also sprang a bit for a bottle of Limoncello, to serve with it tomorrow.
I intend to make a pretty plate and take a picture tomorrow with my iPad. We used all my raspberries so I won't have any on the plate, But I did make a chocolate sauce to garnish the plate with, and it's a nice match with raspberries always.
Because of the long time you need to stand at the stove beating things, I do recommend having someone to help, because you have to beat or whisk constantly for a bit of time.
My pal Heather, (formerly roomate Heather), has been anxious to try this since I brought home the below picture from Italy.
A chocolate, frangilico and pistatio semifreddo and yes, that limoncello (house made) in that little glass. I only went a couple of places, but I found it interesting that all the glasses for alcohol were marked with measure lines.
Took all day, I can't imagine making three to layer it, and my plates will not be as pretty.
BTW, those dark blobs are chocolate covered black raspberries.
I'm hoping for a pretty picture. Like the video, mine is greyish pink, you won't get a deep pink without food colouring.
You can make one without the meringue, but they don't have the same texture.
Semifreddo means semicold, although it really is fully frozen. But the texture is not hard, because of the air, sugar and alcohol, so seems only semi-cold. If you like icecream, you can make this for home or company without an ice cream maker.
We licked spoons and beaters before we washed them for the next step, I know it will taste fantastic.
I bought cream on sale a couple of weeks ago, (a big sale), and raspberries were also on sale. There are tons of options and recipes, and there are others both of us are anxious to try.
But it produces a LOT of dirty dishes, and does require some dedicated time in front of the stove without a break if you have no helper, even a teen to say Just stand there and beat that for a min, and I knew something about it because I was that teen 45 years ago in my best friend's house, helping her mom make stuff for her Italian dad and relatives.
But now we have youtube and cooking shows, so you your mom and grandma is teaching, you have a chance to learn in ways we did not when young.
