Looks pretty much perfect! You can see how vertical it went in the oven from the shape of the holes…
I was very pleasantly surprised. When I turned it out of the banneton I thought it looked a bit overproofed, so when I took the lid off the dutch oven I cooked it in I was expecting something rather flat, but instead it was almost touching the lid. I think I did get the starter at peak activity when I mixed everything together yesterday. And it’s 76% hydration.
Do the French just call it “onion soup” I wonder?
They do. Soupe à l’oignon.
What about French toast?
And what about French letters?
(I think there was once a restaurant in Melbourne called French Lettuce)
Depending on what sort of French letter you’re talking about, it’s either une lettre or un préservatif. You wouldn’t want to mix them up.
I see you have gone with the gratinee
It’s actually shredded mozzarella from a plastic packet. But I’ll accept gratinée.
There’s a chain of patisserie/bakeries with that name. My gf visits occasionally.
I made a paella for an extended family gathering recently. I decided on chicken thighs, pork back strap and prawns for the meat, which seemed to go across pretty well last weekend.
Anyhow, I had a leftover back strap, and needed to find a recipe to use it tonight.
I ended up choosing the recipe below. I did it with mashed potato and steamed vegetables.
I only had 1 pork back strap, so half the meat, but decided not to halve the sauce, as I figured the mashed potato could use the extra flavour. I also added a bit extra water toward the end and let the sauce stew a little longer while I steamed the vegetables. I figured if it caramelised a little more, it would only make it better. I wasn’t wrong.
This pork recipe is one of the most flavoursome recipes I’ve had in some time. It’s for pork loin, but seems great with back strap. I don’t have a great picture, but I have 1 more portion left, so I could probably take one when I plate it up. Probably tomorrow, if I can wait that long.
It tastes fantastic. Highly recommended.
EDIT: Maple Bourbon Pork Tenderloin with Apples and Onions
OK. I had to plate up the leftovers to put in the fridge (before my wife ate all the rest), so here’s the picture.
EDIT: The sauce is sooo good. Well worth the whiskey I had to add. Even though I debated using a reasonable whiskey when I added it.
My wife isn’t a bourbon fan by any measure, but couldn’t help having some more sauce with mash, even though she was full. She is a fan of roast pork and apple sauce, but this is rather better if I do say so myself.
It looks great!
It tastes better.
BTW, mashed potato is following Nagi’s method.
I used to steam potato for mash, and get lumpy mash, unless I used a ricer, which is altogether too much trouble.
What type of potatoes do you use for mashing?
In Nagi’s words:
“ * Australia – the cheap dirt-brushed potatoes sold “everywhere” (called Sebago) are terrific all rounders to use for mashed potato”.
So generally brushed potatoes. If they’re from the rich red NW Tassie dirt, all the better. And the older they are, before they go bad, the better. But at a pinch, I’d use just about anything lying around.
Anything floury. The Tasmanian Kennebec is the best I’ve found … but Nagis tip is spot on. Anything with white flesh that’s not waxy will mash and chip well.
The best tip is to leave the potatoes on the heat once drained to make sure all the water has evaporated.
Plus use LOTS of butter and cream as well as milk.
My mum used to sometimes add a little finely chopped onion and parsley while mashing, which was most tasty. I’m pretty sure she threw in some salt and pepper as well.