3000 replies to this topic

[Hassouni]

More Persian cooking.

A potato kuku (sort like a frittata):



Mixture for lamb meatballs, with ground lamb, onions, chickpea flour, ground cardamom, saffron in rosewater, salt and pepper:



Tahdig, made with kaffir lime leaf:



Finished gondi (meatball soup), soup made from lamb bones, turmeric, onions, and ghee:

Mmmm tahdiiiiig

[dcarch]

FrogPrincesse – Tart art.

EnriqueB – fine-looking dishes, especially the Cream of cauliflower with red beet chips.

C. sapidus – Very good combination of ingredients, your Parsi chicken curry.

Pasta primavera – Very sophisticated plating. The swirl design of the plate echoes the shape of the shrimps.

SobaAddict70 – mine Pasta primavera never can look as good as yours.

avaserfi – Nothing fancy, simple and good. The only way to enjoy dry-aged hanger steak.

robirdstx – I keep looking at your Chicken Marsala. I think I am going to make that next week.

patrickamory – WOW! Nice Persian recipes.

mm84321 – Very well thoughtout and beautiful dishes.

Kim – that is a very pretty salad, and well–balanced health-wise. Sinfully good NY Times burger.
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A few dishes:

Pot stickers with pickles cucumber and radish. The red is not coloring.

Poached salmon

Stir fried Hosta shoots from my garden.

dcarch

[SobaAddict70]

Thanks dcarch.

I guess dumplings (the Chinese kind) are on my "to do" list eventually...

tonight:

Leftover pasta, along with these two:


Cippolini en agrodolce



Shaved asparagus salad with roasted shallots, fried herbs and shaved Parmigiano-Reggiano cheese


I've been going bananas on roasted shallots for a while now; this phase shall eventually pass.

[percyn]

WOW! So many amazing meals.

Here are a few meals from days past:

Day Boat Scallop Crudo


Za'atar fried chicken from Federal Donuts as talked about in NY times article. Served with pickles and a doughnut. The Korean chili sauce was my addition.


Chicken and Shrimp Curry (combination of Parsi and Thai style)


Bolognese and Bucatini


A late lunch, early supper - Ruben sandwich


Heated in a Panini press

[mm84321]

Scrambled eggs

[robirdstx]

Red Chile and Garlic Shrimp in Olive Oil




Fish, Shrimp and Rice

[C. sapidus]

dcarch – Thank you. Your dinner is up to its usual high standard. What do hosta shoots taste like?

Mmmm, shrimp – kudos to percyn and robirdstx

mm – scrambled eggs, eh? Methinks there is more to that story.

Pan-fried cod with garlic and fermented black beans; dry-fried green beans; corn; and jasmine rice.

[Xilimmns]

Braised Short Ribs with Carrot Puree and Shiitake. Recipe inspired by Stephane with zencancook.com. Ribs were marinated in red wine reduced with vegetables and cooked SV at 60C for 72hs. Tender, moist and perfectly pink inside.

[patrickamory]

percyn beautiful panini.


dcarch Amazing potstickers! i've rarely seen homemade ones look so toothsome.

[patrickamory]

Tamarind halibut, a delicate dish from Kerala with tamarind, onions, coconut milk, curry leaves, dried spices and chiles:



They had nice wild whitebait at the fishmongers too so I got that and floured it a la Richard Olney:



And then rapidly deep-fried it and served it with fried parsley and lemons:

[ScottyBoy]

mm – scrambled eggs, eh? Methinks there is more to that story.

He likes to leave people guessing.

[menuinprogress]

They had nice wild whitebait at the fishmongers too so I got that and floured it a la Richard Olney

Those look great!

[DanM]

My daughter's friend was over for dinner, so I made some cauliflower cheese using purple cauliflower. The picture does not do the striking final colour justice.

Dan

[David Ross]

Red Chile and Garlic Shrimp in Olive Oil




Fish, Shrimp and Rice

Delicious!

[6ppc]

mozzarella, cubed pancetta, schmear of tomato sauce over naturally leavened dough.

[robirdstx]

Bruce and David Ross - Thank You! I'm going to do that shrimp again and again.

I had frozen the extra dough from the last time we had pizza, so tonight:

Edited by robirdstx, 19 April 2012 - 06:42 PM.

[David Ross]

Fried Garlic Bucatini-

[Rico]

They had Nairagi at the market today. Being the Texan landlubber I am, I knew little about it, so I asked the guy behind the counter how to cook it.

'All the way through,' he says. 'Like swordfish. Lime and chilies are great with it.'

So I marinated for an hour or so with the lime juice and chilies, then under the broiler for a few, and manufactured some sort of mango/pepper/cilantro type salsa mess for the top.



I also had some grated carrot salad from Robuchon. Also good, though served more out of the necessity to get rid of some carrots.


Edited because I can never just let copy be.

Edited by Rico, 19 April 2012 - 09:33 PM.

[SobaAddict70]

Fried Garlic Bucatini-

hummm, I think that will be for dinner soon....

light meal tonight:

leftover cippolini en agrodolce, salad, grapes and this:


Kale, with garlic, lemon zest, fried farm egg and Parmigiano-Reggiano cheese

[Shalmanese]

My daughter's friend was over for dinner, so I made some cauliflower cheese using purple cauliflower. The picture does not do the striking final colour justice.

Dan

This looks like something worthy of Dinner II!

[jmolinari]

Red Chile and Garlic Shrimp in Olive Oil

Can you share this recipe? Looks great.

[mm84321]

Favas, morels, pickled ramps

Chicken wings, turnips, morels.

[robirdstx]

Red Chile and Garlic Shrimp in Olive Oil

Can you share this recipe? Looks great.

Sure. I saw Anne Burrell do her Shrimp with Garlic and Olive Oil recipe on her tv program and found the recipe online here. I used the pan option in her recipe and subbed in gulf shrimp for the rock.

[Kouign Aman]

Wednesday was a combination of 'clean out the fridge' day and 'we need vegetables' day.
Part the first: reheated pasta w tomato sauce plus mozzarella melted on top and fried chicken reheated in the counter-top convection oven

Part the second:
stirfried vegetable combination: white mushrooms, shitake mushrooms, onion chunks, baby "bok choy" (so labeled at the store, but with bright green stem and matching green leaf - not the dark green and white version), with sesame oil and preserved black beans.
Plain noodles, cooked in chicken broth.

It made for interesting combinations on our plates.
The vegetable dish worked well, with sweet & crunch from the onion, salt from the beans, and umami chewiness from the mushrooms. It was pretty too, but there are no pictures.


Last night was omelets for dinner, filled with:
mushrooms cooked in butter and garlic til chewy
steamed broccoli
extra-sharp cheddar
accented with sriracha for two of us

[patrickamory]

David Ross that bucatini looks like it's made exactly right.

Rico Swordfish looks delicious. Now what if you'd simply marinated it in the lime juice and served it as ceviche?

This is from two nights ago... another Persian dish. Lamb shank with fresh young almonds (with the fuzzy green outside layer left on, in season right now) - deliciously bitter and sour:

[Mr Holloway]

Working on a pizza dough. It is done in the bread machine and made with beer
Getting close




Shane

[nikkib]

Great looking swordfish Rico - beautiful photography of a delicious looking bucatini david ross and mr holloway that pizza looks deeeeelish!

[Kim Shook]

So much great food, y’all!

robirdstx – beautiful, glisteny shrimps !

Bruce – maybe I’m biased from spending summer vacations at OC, but I think MD has some of the best white corn in the world! Just gorgeous!

My mother and I are in Emerald Isle NC visiting cousins who are renting a house on the beach here. A storm moved in tonight, but we’ve had beautiful weather since we got here on Thursday. I was the cook tonight and served a green salad, roasted garlic bread and Maggie’s sautéed shrimp and corn with basil:

Fabulous fresh NC shrimp, super sweet and juicy white corn (Florida, I guess) – perfect summer meal!

[ChrisTaylor]

About a week overdue -- an image from my Escoffier-themed dinner.



Starting at the bottom left-hand corner of the image ...

Tournedos Rossini. Except not. Instead of fillet I slow-roasted a rib-eye, Hestonstyle, and served it with bloc de foie gras. The sauce is Escoffier's Madeira sauce. To make the sauce I first made brown stock, then brown sauce and then demi-glace, which I jacked with Madeira.

Oxtail soup. The broth is pretty much Escoffier's recipe, altho' he bases his oxtail soup on water (the idea being, of course, that after ~8 hours ticking away on the stove the water will be rather broth-like). I opted to use his brown stock as a base. The dumplings contain the oxtail meat as well as some rehydrated morels, parsley and chives.

Various charcuterie bits and pieces. I mostly bought things--the olives, the various cured beef and pork products--but there are a couple of things I made there (the carrots and mustard seeds, both of which came from David Chang's book).

Not pictured: truffled roast chicken (slow-roasted Hestonstyle, of course), assorted roast vegetables and annachan's dish of oxtail, pig bits and sausages. I also made a ratatouille but, as I finished things off, covered it and set the pot aside to make room on the stove. And then ... I forgot about it. Only when I got into bed, when everyone had gone home, did I remember I still had a pot of ratatouille just sitting on the bench. When it'd been out far too long to say, oh, I'll just put it in the fridge and eat it for lunch tomorrow. Sad story, that.

There are also no dessert pictures.

Edited by ChrisTaylor, 22 April 2012 - 04:01 AM.

[Xilimmns]

Cod with Vanilla Butter, Roasted Potato Stacks and Sauteed Broccolini

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