Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
NEW RECIPE: TURKEY LEG PIPE BOMB! (Link Below) Here we have something truly special. This Turkey Roulade packs a blast of flavour that shocked even me! I had to take a seat and gorge myself until the photographer shook me out of my trance. I implore you, your Christmas dinner deserves this dish. It might be the only thing that has a chance of shutting up that pesky extended family 😂.
open.substack.com/pub/thecouchcook/p/the-duality-o…
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BOOM!!! Are you ready to be the Holiday Hero and Save Christmas Dinner? Well you're in luck! Put an end to disappointing Dry-Turkey dinner, and make this the start of a new family tradition: Just follow my Recipe: thecouchcook.substack.com/p/the-duality-of-the-tur…
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The Couch Cook is now on Substack! This is where I'll be posting super detailed in-depth Recipes and more!
I dare you to try this unforgettable Venison Manicotti! Especially if you have some fresh game meat in the fridge! thecouchcook.substack.com/p/venison-manicotti-a-me…
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Watch me dip my foot into the secret world of American Hobo's, and put my own twist on a classic of Hobo cooking: The Campfire Foil Pack!
Watch: https://youtu.be/bBd4LKLc1M4
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POLL: Do you watch...
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EGGS IN PURGATORY AKA UOVA IN PURGATORIO
A traditional Italian egg dish that was commonly prepared in those old days for a easy and cheap way for its citizens to get protein in their diets
It got its extremely bizarre name from a particular cult going on within the Catholic Church that believed souls were being save from the flames of purgatory. Now apparently the poached egg white is a representation of the souls being saved from the fiery tomato sauce or something insane like that hahaha.
The dish is better than the story, and it’s much less complicated too.
Here’s a recipe:
1 can, whole San Marzano tomatoes, crushed by hand
4 cloves garlic
3 tbsp olive oil
1/2 yellow onion, small dice
2 sprigs basil leaves, torn
Freshly grated Parmesan’
Salt and pepper
1 tsp chilli flakes
4 eggs
Crusty bread
1. Heat 2 tbsp olive oil on medium heat and add onion, garlic and chilli flakes
2. Sauté for a couple minutes and once fragrant and translucent add in tomato sauce and 1/2 the basil leaves
3. Cook and reduce tomato until thickened enough that you can create little wells for the eggs
4. Once you create wells with the back of a ladle, crack the eggs into each well
5. Turn heat to low and cover pan with a lid, cook until the egg whites are set, about 4 minutes for a soft poach.
6. Remove lid and top with another drizzle of olive oil, grate parm and the remaining basil
7. Enjoy with the crusty bread!
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Manicotti, is it typically made with pasta sheets or cannelloni? This is a hot debate.. and depends who you ask will result in a different answer. Back in 2008, I had the great opportunity to work for one of Canada’s greatest chefs in one of Canada’s best restaurants. Chef Giuseppe Di Gennaro of Capo. This man and I had a very dynamic relationship, I had such a huge amount of respect for him and I learned so much from him at this point in my career - but he was a wild man back then, he had his standards and nobody was ever going to compromise them at all costs. Chef had a beautiful dish on the menu, one that sticks to me this day.. Dungeness Crab Manicotti with Tarragon Cream and Pepperonata.. it was beautiful… magical… this manicotti was made with a crepe and therefore in my mind ends the debate of crepe or pasta sheets. Crepes, final answer. Full recipe in the comments below! Please like, share and save this post if you enjoy this recipe!!
Venison Bolognese Manicotti:
Bolognese:
• 2 lbs ground venison
• 100 grams pancetta
• 6 garlic cloves, minced
• 1 onion, small dice
• 2 carrots, small dice
• 4 celery ribs, small dice
• 3 bay leaves
• 4 tbsp butter
• 4 tbsp tomato paste
• 1 cup of white wine
• 1.5 cups milk
• bechamel (see recipe)
• Salt and pepper
⁃ heat a Dutch oven on medium heat and melt butter until it starts foaming
⁃ Add you vegetables, pancetta and season with salt and pepper. Sweat vegetables until translucent and aromatic
⁃ Add in ground venison, seasoning again and cook until the meat is lightly browned and broken up
⁃ Add tomato paste and cook thoroughly for a couple of minutes before deglazing and adding in white wine
⁃ Cook out wine for a couple minutes until the alcohol aroma has cooked off
⁃ Add in milk in small increments, a 1/4 cup at a time, and turn heat on low and cook until liquid has nearly evaporated before adding in another 1/4 cup. Continue this process until all milk has been added.
⁃ Adjust final consistency or seasoning with a 1/2 of the total bechamel and salt and pepper.
Crepes (adapted from Serious Eats) :
• 2 cups flour
• 4 eggs
• 2.5 cups milk
• Kosher salt, to taste
• Butter, or cooking spray for pan
⁃ combine ingredients in a blender and let batter rest for 30 minutes prior to making crepes
⁃ Heat a non stick 12 in skillet on medium heat and make sure it’s greased with a little butter or cooking spray
⁃ Take a couple tbsp of batter and swirl in the batter into the pan disbursing into all areas before it sets up. Add a little more batter into areas that are empty.
⁃ Cook until batter loosens in the pan and flip with a spatula and cooking for an additional minute
⁃ Remove from pan and set aside on a plate
Bechamel:
• 1/2 onion, sliced
• 2 garlic cloves, crushed
• 1 bay leaf
• 4 sprigs of thyme
• 4 tbsp butter
• 4 tbsp flour
• 2 cups milk
• 1/4 cup grated parmesan
• Pinch nutmeg
• Salt and pepper
⁃ melt butter band sweat the onion, garlic, herbs for a couple minutes before adding in flour and cooking out for an additional couple minutes.
⁃ Slowly whisk in milk until fully incorporated, bring to a boil until thickened.
⁃ Strain through a strainer and adjust seasoning with nutmeg, salt, pepper and grated parmesan
Tomato Sauce:
• 1 28 oz can whole San Marzano tomato
• 1/2 onion, sliced
• 2 garlic cloves
• Few leaves of basil
• 2 tbsp olive oil
• Chili flakes
• Salt and pepper
⁃ heat olive oil on medium heat and sweat onion, garlic and chili flakes
⁃ Add in tomato sauce and season with salt and pepper
⁃ Blend in a food processor and transfer back into a pot and reduce until most water has evaporated and tomato sauce has thickened
Assembly:
⁃ Take a 9x13 casserole dish and spread a even layer of tomato sauce on the bottom of the dish
⁃ Lay out a crepe and fill with large heaping spoonful of bolognese. Fold the bottom edge of the crepe over the bolognese and the fold in the edges and continue to roll into a little log package
⁃ Arrange all crepes into dish leaving a small gap between each crepe
⁃ Spread the remaining Bechamel evenly over the top of the crepes and drizzle over any remaining tomato sauce before topping off plenty of grated parmesan
⁃ Bake at 425°F until top is golden brown and bubbling, about 20 minutes.
⁃ Serve with a green salad and enjoy!
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Want a video about my Elk Butchering methods? Lmk
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Build character through your food! Get off the couch and into the kitchen!