3000 replies to this topic

[patrickamory]

The simplest dish imaginable - Marcella Hazan's pasta with tomato, onion and butter.

[FrogPrincesse]

Grilled Delmonico steak (with a little bit of goat milk butter), sugar snap peas, and shaved rutabagas with butter and black pepper.



It took a bit of time to slice the rutabagas (I used a vegetable peeler) but this was a good way to prepare them (recipe from Food & Wine).

I still have two more giant rutabagas from my CSA to use! Not sure what to do with them next. It's a good thing that they keep for a long time.

[Paul Bacino]

I have a vintage Cavatelli maker!!

Home-made Cavatelli in Arrabbiata Sauce





Shredded Beef Enchiladas

[EnriqueB]

Kouign Aman: nice frittata, believe I've never made one, have to try.

Avaserfi: beautiful as usual. Really want to try liquid nitrogen, though I'll start with dry ice next week.

Kim: thai-american fusion! Have to give a try to charring pineapples after seeing yours.

SobaAddict70: More ideas to try, I've never made polenta, looks really great.

mm84321: Always left with an open mouth after seeing your creations.

Dcarch: Same comment as for mm84321, and I specially love your color combinations, wow!

C. sapidus: That panang makes me hungry.

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And my dinners:

Spanish duck rice (not paella!): duck stock, green beans, garlic scapes, chicken thighs, chickpeas, tomato, "ñora" pepper meat, saffron, paprika. Topped with sous-vide duck breasts.



Roasted broccoli with soy and fish sauces, grated lemon rind, parmesan.



Sous-vide duck confit with pommes salardalaises, from Modernist Cuisine.

[patrickamory]

The homemade cavatelli look delicious.

Pasta e fagioli:

[deensiebat]

Asparagus pizza! Mozzarella, shaved asparagus tossed with olive oil and salt, hazelnuts, and fresh mint after the oven.

[Zeemanb]

Technically, I only "cooked" the toast, but one of the most satisfying meals in recent memory.

As local to the KC area as it gets.....Green Dirt Farms "bossa" cheese- Camembert style, and this particular one was goooooood and ripe (same farm that was recently on the No Reservations KC episode). Also some of our favorite Farm to Market "Grains Galore" bread, and some coppa and duck pate from our newest addition to the butchery scene- Local Pig. Local radishes and some coffee and chile infused honey I got from Local Pig while picking up the meat snacks.

My wife hates cheese that wafts across the room as it sits at room temp, I feel bad for her.....

[heidih]

Asparagus pizza! Mozzarella, shaved asparagus tossed with olive oil and salt, hazelnuts, and fresh mint after the oven.

Love the hazelnut addition!

[FrogPrincesse]

Technically, I only "cooked" the toast, but one of the most satisfying meals in recent memory.

As local to the KC area as it gets.....Green Dirt Farms "bossa" cheese- Camembert style, and this particular one was goooooood and ripe (same farm that was recently on the No Reservations KC episode). Also some of our favorite Farm to Market "Grains Galore" bread, and some coppa and duck pate from our newest addition to the butchery scene- Local Pig. Local radishes and some coffee and chile infused honey I got from Local Pig while picking up the meat snacks.

My wife hates cheese that wafts across the room as it sits at room temp, I feel bad for her.....

My kind of meal! Beautiful cheese. I can (almost) smell it from here.

[FrogPrincesse]

Grilled rutabaga with bourbon sausage and veal brats, sugar snap peas, mixed greens with homemade green goddess dressing, county leaving bread, honey garlic butter, and a couple of different mustards.

[Mjx]

The homemade cavatelli look delicious.

Pasta e fagioli:

Lovely, though it's making me mildly homesick. What recipe did you end up going with, in the end?

[Franci]

I have been away for a little bit and it's a nice way to start the day and see what people here have been cooking.

Robirdstx, I really liked your red Chile and Garlic Shrimp in Olive Oil.

Chris Taylor, beautiful Escoffier-themed dinner!

RRO scallops, seared in butter and glazed in yuzu marmalade...can I have that for breakfast?

Venetian-style calamari, served with herbs and polenta.

Adapted from this New York Times recipe: http://www.nytimes.c...html?ref=dining

Leftover polenta will be repurposed for breakfast this weekend. Ever had poached eggs on top of polenta? ;)

Lovely!
I've just spent the last 10 days in Venice. Sunday night dinner was softed shelled crabs (moeche) with polenta.
In Venice they really like their white polenta with fish.

I always have left over polenta with fried eggs. Love it.

Beautiful polenta with calamari, SobaAddict! I really like polenta but mine never comes out quite right. What kind of polenta do you use?

Tonight i made grilled corvina seabass with spicy lime soy sauce (recipe from Sam Choy's Polynesian Kitchen), served with sauteed rapini with garlic and chile (recipe from Suzanne Goin's Sunday Suppers at Lucques).



For the fish, I used a couple of frozen fillets that I marinated for a couple of hours in soy, fish sauce, ginger, chives, lime juice, and peanut oil. Then I cooked them on the grill, basting with the marinade, and added fresh cilantro and lime at the end.

The rapini was blanched and sautéed in olive oil with shallots, garlic, thyme, and chile de arbol.

Really simple but full of flavor.

I'm sure I'd love your recipe for corvina, Frogprincess!


For the polenta. Why you don't like how your polenta turns out?
Everywhere you go they have a different preference for polenta and they like a different variety.

Blanquette de Veau with Crayfish and Tarragon

MM84321, your blanquette doesn't look very "white" to me but so much more appealing. Love the colors.

Stir fried chicken with black garlic

Beautiful

Asparagus and shiitake mushroom stir-fry – dried shiitake mushrooms, soaked for 8 hours and then stir-fried with fat asparagus and finished with a sauce of the mushroom soaking liquid, fish sauce, oyster sauce, and sugar. Younger son took his usual token amount of vegetables, and then kept helping himself to more. Success!

Bruce, I live very much your asparagus, I need to try this, thanks

Edited by Franci, 30 April 2012 - 10:44 PM.

[Honkman]

Pork and tomatillo stew with rice and lime-spiked sour cream

[robirdstx]

Inspired by the Sage Topic and my growing sage plant, dinner last night:



Boneless chicken breast cutlet topped with a spread of apricot preserves and tender fresh sage leaves,



wrapped in prosciutto and pan-fried in a bit of peanut oil.



DH declared the Prosciutto Wrapped Chicken Breast with Sage Leaves something he would get in a restaurant. I took that as a compliment!

[rotuts]

looks delicious. I bet that apricot addition made a very big difference. I plan to 'borrow' your idea.

[Zeemanb]

looks delicious. I bet that apricot addition made a very big difference. I plan to 'borrow' your idea.

Ditto, and with the mild winter this is the first year I've had my sage come back on its own in the garden...already flowering so I've got a ton to put to good use. Great idea, I do love lots of sage in a dish....

[Kim Shook]

Bruce – thanks so much. The pork is marinating right now. I’ll be grilling it tonight!

robirdstx – your tortillas are great! Maybe another retirement project for me? I really need to get started on those . My first is going to be bagels – PC sent me wonderful precise directions for them.

Jerry – oh, that CHEESE !!! I saw parts of that episode and really wanted that cheese. Not to mention the pate. My mom’s BD is Sunday and she’s requested an antipasto platter. I just went and added pate to my shopping list. I don’t know if it is ‘kosher’ with antipasto, but I pictured spreading it on a piece of crusty bread. Now, if I could just find some cheese like that. Cool platter – is it supposed to look like graph paper?

For dinner night before last, I was trying to make good use of our CSA delivery, so I made mustard greens and cream of sorrel soup. The soup:

Mr. Kim really liked it a lot. I thought it was just ok – but I’m not much of a vegetable person. I could happily live on meat, fish, starches and gravy.

Mr. Kim was lo-carbing, so I did an omelet for him:

Ham, Jarlsberg and spring onion.

I had a kinda-sorta croque madame:

No béchamel, really just a ham and cheese croissant – grilled with a fried egg on top. I was trying to emulate Xilimmns’ gorgeous dish from the breakfast thread, but failed miserably. It tasted great, but sadly, my egg looks nothing like Xilimmns’. Those little drips in front are not my attempt at plate painting, just drippy egg yolk that I was too dispirited to bother wiping off for the picture! Seriously, though, you should go look at that egg – it is amazing. Xilimmns even explained how it was done, but I still didn’t have any success. The beautiful high sitting yolk, bright yellow. Sigh.

We had a very simple dinner last night – salad, hot dogs and sauerkraut:


Mr. Kim’s dogs w/ mustard and sriracha:

[Zeemanb]

Jerry – oh, that CHEESE !!! I saw parts of that episode and really wanted that cheese. Not to mention the pate. My mom’s BD is Sunday and she’s requested an antipasto platter. I just went and added pate to my shopping list. I don’t know if it is ‘kosher’ with antipasto, but I pictured spreading it on a piece of crusty bread. Now, if I could just find some cheese like that. Cool platter – is it supposed to look like graph paper?

Pate is kosher with ANYTHING! Our new local "old world" butcher isn't doing me any favors...outrageous stuff. Green Dirt Farms is awesome...the people, the cheese, the location. I'll pretend to be too cool for Bourdain, but seeing your good friends cooking for him and having dinner is pretty neat. When Green Dirt Facebooked that they had bossa that was "about as ripe as what we served Tony", I made the drive across town to hit that market Saturday. Our CSA starts in another week, but we're already in creativity mode....

You will find this hilarious....the platter is from your favorite place, Fishs Eddy's, which I didn't know anything about until YOU told me about them when we had dinner at your house!

[patrickamory]

The homemade cavatelli look delicious.

Pasta e fagioli:

Lovely, though it's making me mildly homesick. What recipe did you end up going with, in the end?

Thanks. It was a combination of the New York Times and Dean & Deluca recipes I mentioned in the Pasta e Fagioli thread. It's pretty much the NYT ingredient list, except that I added the rind of reggiano you recommended, as well as fresh thyme, and fresh sage. I sautéd the onion, celery and garlic in olive oil rather than cooking them with the beans, then added the soaked beans, herbs, tomatoes, cheese rind, and water. The rest of the technique was pretty much the NYT version - parcooking the pasta, adding that to the beans, and garnishing with more parsey, olive oil and pepper. Oh, and I had good grana padano so I passed that for grating as well.

I was happy with it, though I felt the thyme was a bit overwhelming - I might have added too much. Normally I can't have enough thyme. (It might also have just been crappy supermarket thyme.)

[kayb]

SUCH marvelous meals -- too many to call any of them out, but if I could eat dinner with each one of you, I'd be thrilled.

Still not cooking a lot....the move, and hair-on-fire busy at work. But I did manage a sous-vide pork loin, 24 hours at 155C, then glazed with barbecue sauce and seared in a hot-hot-hot oven. With baked potato gratin and baked beans. Not half bad.



Particularly when accompanied by a caprese with good, fresh tomatos and buffalo mozzarella.

[C. sapidus]

EnriqueB – Thanks! Anyone who combines fish sauce, lemon rind, and parmesan is my kind of cook! That duck rice looks good, too.

Franci – Thank you, I hope you and your family like the asparagus.

Chicken stir-fried with lemongrass and chile – with cabbage, shallot, curry powder, fish sauce, sugar, and coconut milk. Served with jasmine rice and our usually unpictured salad, pictured.

[Hassouni]

It's warm weather, finally, so that means it's kabab time. Here's Iraqi style, sort of:

Chicken breast marinated with yogurt, onion, garlic, za'tar, coriander, saffron, lime juice, and olive oil, impaled along with some peppers and tomatoes:



Plated on top of toasted Barbari bread:



Technically, this is "tikkat dijaaj," not "kabaab" in the Iraqi dialect, but this is all Kabab in the Iranian/Western sense, so there you have it.

Served with a vaguely Iraqi salad (lettuce, tomatoes, peppers, beets, olives, with pomegranate dressing):

https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-prn1/522543_774079067551_37003198_35955150_2081596892_n.jpg

Not pictured: sliced onion, sumac and parsley salad/garnish, and grilled pineapple sprinkled with maple syrup (nothing Iraqi about that, but damn delicious!)

Edited by Hassouni, 01 May 2012 - 07:12 PM.

[Kim Shook]

Jerry – too funny! Yes, Fishs Eddy was very sorry to hear of my retirement !

Kay – great looking meal. Your ‘too busy to cook’ meals look much different from mine. I do not think that that means what you think that that means .

Hassouni – Mr. Kim would have certainly approved of the addition of peppers to our ‘kebabs’ tonight. Those are some lovely looking swords that you have your dinner impaled upon! Much more impressive than my puny little coat hanger-ish rods!

Dinner tonight was Bruce’s Chaing Mai BBQ Pork:

Thank you so much for giving all of the particulars, Bruce! It was really delicious – Mr. Kim and I both loved it.

Served with stir fried noodles, mustard greens and grilled pineapple:

Tonight I just brushed the pineapple with a little soy sauce – MUCH better than that icky teriyaki glaze!

[David Ross]

Here are a few recent dishes I did as part of our Cook-Off discussion about Curing, Brining, Smoking and Salting Fish.

This is a Smoked Halibut Cheek served with a Spring Pea Risotto with Bacon and Morels-


And this is a Smoked Sea Scallop dish with Toasted Almonds, Olives, Lime, Micro-Greens and Fried Red Onion Chips-


The Cook-Off discussion is incredibly interesting and a wonderful learning experience. Check it out here.

[FrogPrincesse]

Beautiful polenta with calamari, SobaAddict! I really like polenta but mine never comes out quite right. What kind of polenta do you use?

For the polenta. Why you don't like how your polenta turns out?
Everywhere you go they have a different preference for polenta and they like a different variety.

Hi Franci,

Good to see you on the Dinner thread.

The polenta I've been experimenting with is Moretti white polenta. I made a gratin with it and was supposed to cook it "until it is no longer grainy" which never happened, even after an hour on the stove.

[Hassouni]

Jerry – too funny! Yes, Fishs Eddy was very sorry to hear of my retirement !

Kay – great looking meal. Your ‘too busy to cook’ meals look much different from mine. I do not think that that means what you think that that means .

Hassouni – Mr. Kim would have certainly approved of the addition of peppers to our ‘kebabs’ tonight. Those are some lovely looking swords that you have your dinner impaled upon! Much more impressive than my puny little coat hanger-ish rods!

Dinner tonight was Bruce’s Chaing Mai BBQ Pork:

Thank you so much for giving all of the particulars, Bruce! It was really delicious – Mr. Kim and I both loved it.

Served with stir fried noodles, mustard greens and grilled pineapple:

Tonight I just brushed the pineapple with a little soy sauce – MUCH better than that icky teriyaki glaze!

Hey, that pineapple looks not dissimilar to what I made tonight!

As for the swords - hehehe yea, that's the classic Iraqi-Iranian (and elsewhere in the region) set up - those fairly narrow ones for chunks, and 1" wide ones for ground meat. I can't say I never fenced with them in college with friends....

[Kouign Aman]

Kouign Aman – I admire your great repurposed customized frittatas. Fine looking jiaozi. What’s in the filling?

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Nothing fancy, plain chicken dishes.

dcarch

Stir fried chicken with black garlic

The jiaozi were basic pork and cabbage, seasoned with garlic mostly.

Aside from the sheer taste appeal of your food, these slices of radishes are so intensely attractive and creative for a background. Did they taste well with the chicken?

[harrysnapperorgans]

My sister brought her new boyfriend around and I made roast beef with roast potatoes, roast kumara (New Zealand sweet potato) steamed brocolli, yorkshire puddings and a red wine jus with the beef juices.

I haven't had roast beef in a long time so it was very very welcome. :-)

[Ashen]

David Ross.. That Halibut Cheek dish looks killer.. I love halibut cheek; combined with morels and pea risotto , I will be dreaming about that dish I am sure.

[C. sapidus]

Kim – I am so glad (and a little relieved ) that you liked the pork.

Grilled chicken – marinated with lime juice, fish sauce, garlic, black pepper, sugar, and oil before grilling over charcoal. Sweet chile sauce added post-picture.

Cabbage and egg stir-fry – with garlic, fish sauce, black pepper, and soft-cooked egg. Jasmine rice to go with.