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Apr 8, 2009 08:32 PM

Kate's culinary adventures

So, to try and expand my horizons as well as having an accountable blog to write about it on, I have forced myself to learn how to cook new things every week. And after 2 weeks I'm already feeling uninspired.
It's going to be nice in MN this weekend so I don't want to make anything too rich which pretty much eliminates all the ideas I had for oxtail soup, duck confit etc.

Last week was souffle (way easier than it should have been) and the week before was sweetbreads. Any suggestions?

Shellfish is the only thing I have to avoid due to an allergy.



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  1. How about something with endive?

    1. The original comment has been removed
      1. How about a

        - terrine - either meat or vegetable
        - savory gallette
        - pate
        - Beef Wellington
        - fish baked in salt or clay

        Please post with what you've endeavored.

        3 Replies
        1. re: alwayscooking

          All fabulous ideas. Beef wellington IS on the list, but as it's nice out today I'm hoping for something a little less heavy. The fish is a great idea (though I feel like i've done it before). I was thinking fish en papillote as an option too.

          1. re: CulinaryKate

            You could combine the fish en papillote with a sauce technique - do a beurre blanc or a hollandaise etc... or have the sauce with some asparagus on the side -

            Or you could do paupiette - - haven't done this recipe - but it seems to be a good example of the method - replace the scallops with some type of whitefish

            1. re: CulinaryKate

              En papillote is too easy! (although it makes an excellent presentation - go for it!) My next whole fish presentation will be in clay after I saw Daniel Boulud present his at the table with a hammer and chisel - high drama and very fun.

              More ideas:
              - ravioli or other more complex pasta shapes (see postings on this site for light & interesting fillings - my fav is pear, pecorino, and ricotta)
              - fish mousse
              - fish terrine (suggested terrines again because they can be either easy or complex served en croute or upended from a loaf pan and are beautiful when cut)
              - stuffed hens (cornish or pouisson) deboned whole and filled so when they are sliced, present with layers of beautiful colors and tastes
              - rolardes of stuffed chicken breast with a light sauce
              - ratatouille ala Keller

              Have fun and good eating!

          2. fresh pasta? ravioli?

            1. Sushi rolls
              Egg rolls
              Pita bread
              One of the stuffed Italian pies, such as this one from Lynne Rosetto Kasper

              I echo the Pate idea; I have a recipe and a terrine dish and I'm terrified to try it.

              I'm drooling so I'd better stop now.

              3 Replies
              1. re: jmckee

                Ooh, Eggrolls! I've made sushi before, as well as cassoulet. I feel like pate and terrines are the main contenders in this post. I need to come up with a menu for tonight pretty quick here. Now to ponder everyone's ideas. Thanks!

                1. re: jmckee

                  M. McKee - try the pate! It will be wonderful and so much better than what you can get at all but the nicest restaurants that make their own.

                  And it's not that difficult.

                  1. re: alwayscooking

                    I admit that part of my fear is that I'll like it too much. And I suspect that neither my wife nor my 15 year old son, adventurous of palate thought they are, would.

                    The recipe I have in mind is the country pate in "Julia and Jacques Cooking at Home."

                    I have made Jacques Pepin's eggplant terrine from his "Table" book.