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Dinner! 2012


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#91 threestars

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Posted 10 January 2012 - 05:49 AM

I really admire how dcarch design the food on plate! It's just awesome! :)

#92 Paul Bacino

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Posted 10 January 2012 - 06:26 AM

Franci,

I love watching what your cooking. Thanks



Oh Yeah " Chicken fried steak "-- essentially made with beef---Top round/bottom round/ cube steak/ sirloin that has been tenderized ( jaccard or pounding )

Yes I do seasoned Flour ( 2C AP flour--1/8 C Malbar Black pepper, 1T paprika, 1T Cayenne Pepper, 1T Garlic Salt ), here I bag shake the cut-- then I go back and jaccard the flour into the cut, then into a mixture of egg/buttermilk/ water, then back into the flour. The last breading some people use Panko or crush corn flakes. This rests for about 1 hr to set the mixture.

Then I do more a deep fry. Peanut oil and Lard ( Yikes )

I make a separate Bacon Gravy to top

Cheers

Paul
Its good to have Morels

#93 Franci

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Posted 10 January 2012 - 06:42 AM


Tonight we had risotto al salto. I always make more "risotto giallo" for the purpose and minestrone


Franci, are risotta al salto the "pancakes" in your photo? They look delicious. Are they just refried risotto?


Yes. I make pancakes rather than a big cake becauce we like to have more crust. Traditionally the starch in risotto and the cheese are more than enough to bind it but my risotto was not properly done (no cheese in there, no butter, no marrow) so I cheated and added egg.

I really admire how dcarch design the food on plate! It's just awesome! :)


Agreed. It reminds me of someone else I meet on the net, not because the food is alike but it is just a general sense of beauty.

#94 Franci

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Posted 10 January 2012 - 06:47 AM

Franci,

I love watching what your cooking. Thanks



Oh Yeah " Chicken fried steak "-- essentially made with beef---Top round/bottom round/ cube steak/ sirloin that has been tenderized ( jaccard or pounding )

Yes I do seasoned Flour ( 2C AP flour--1/8 C Malbar Black pepper, 1T paprika, 1T Cayenne Pepper, 1T Garlic Salt ), here I bag shake the cut-- then I go back and jaccard the flour into the cut, then into a mixture of egg/buttermilk/ water, then back into the flour. The last breading some people use Panko or crush corn flakes. This rests for about 1 hr to set the mixture.

Then I do more a deep fry. Peanut oil and Lard ( Yikes )

I make a separate Bacon Gravy to top

Cheers

Paul


Lovely. Something that also my son would request for Birthday :biggrin:

#95 Rico

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Posted 10 January 2012 - 07:02 AM

Some people salt them and blanch them like eggplant. I like the bitter. In a broth prep just like yours I like a larger broth to melon proportion and I cook them longer - they look more pale than yours. I also think that they benefit from being eaten in a family style multi-plate meal so that they are an element of the meal rather than a separate course.


Thanks, Heidi. I've got a feeling I'm just not acclimated to the bitterness - next time I'll go for a longer cooking time and see how it turns out. And I can definitely see how they'd work better as a part of a meal rather than the whole shebang.

And RRO, you have taken me back to my two-hour stint in Bruges, driving to Paris from Amsterdam. We took a detour there for lunch (after driving around the city three times trying to find the road in), and those mussels appear to recreate that lunch perfectly (though we went with the less-healthy options of fries and beer). To this day it's one of the most pleasantly memorable meals I've ever had.

I've continued on with the Red Lantern, and found a new personal favorite - the suon nuong (forgive the lack of accents), or chargrilled pork, just served with some jasmine rice and the dipping fish sauce. I told my wife the fish sauce was just called 'Asian dipping sauce.' She likes it better that way.

suon nuong.JPG

#96 kayb

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Posted 10 January 2012 - 08:36 AM

RRO, those ribs are about enough to persuade me to make the plunge into the world of sous vide.

Franci, love the cauliflower! I will have to try that. Also, the risotto al salto looks wonderful. What's the difference in that and arancini, other than the shape and the cheese inside the arancini?

dcarch, the leftovers -- I'll eat leftovers at your house any time!


Paul, good-looking chicken fried steak. You could shame a lot of small-town Southern diners with that one!
Don't ask. Eat it.

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#97 deensiebat

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Posted 10 January 2012 - 11:08 AM

Miso-creamed kale. Perhaps not the healthiest kale dish out there, but arguably one of the most delicious.

miso kale close.jpg

#98 Franci

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Posted 10 January 2012 - 03:11 PM

I've continued on with the Red Lantern, and found a new personal favorite - the suon nuong (forgive the lack of accents), or chargrilled pork, just served with some jasmine rice and the dipping fish sauce. I told my wife the fish sauce was just called 'Asian dipping sauce.' She likes it better that way.

suon nuong.JPG


Need to check that. I also have the Red Lantern and only made a few recipes so far. Thanks

Franci, love the cauliflower! I will have to try that. Also, the risotto al salto looks wonderful. What's the difference in that and arancini, other than the shape and the cheese inside the arancini?


Thanks, Kayb :biggrin:
To me arencini/e and risotto al salto have in common the rice and the saffron, although in the east part of sicily the arancini are without saffron. Risotto al salto is made with leftover risotto alla milanese, usually cooked in a lyonnaise pan with butter. When nicely brown on one side, it is flipped on the other side (salto in Italian), can be dusted with parmigiano at the end. It can be stuffed (mushroom, snails).
Arancine/i should be made with a rice pilaf, the filling can be different depending from the area, breaded and deep fried. But this is a subject were people will argue and argue about the name, what kind of rice, cooking methods, eggs/no eggs etc.

Tonight we had lamb chops with roasted onions, fennel and zucchini. I had a small piece of goat cheese as dessert, hopefully I can start to enjoy it again.

lamb chops with garlic chips.JPG

#99 SobaAddict70

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Posted 10 January 2012 - 10:12 PM

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Penne with turnips, leeks and ricotta cheese

#100 kayb

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Posted 11 January 2012 - 07:33 AM

Recent dinners:

Tomato bisque, topped with basil. Had it with cheese and (gluten free) crackers.

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Grilled steaks for the kids t'other night. I had mine with a caprese. Didn't show the cut version because, well, I overcooked it a tad and I was kinda ashamed.

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Bouef bourguignon over mashed potatos. Perfect dish for a cold, wintry, rainy day.

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Don't ask. Eat it.

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#101 Shelby

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Posted 11 January 2012 - 07:46 AM

Once again I'm envious of your tomatoes. Remind me to ask you where that market is :)


Makes me want a big bowl of 'mater soup!

#102 nikkib

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Posted 11 January 2012 - 11:33 AM

soba - your meals all look stunning! Simple, healthy and delicious i can imagine too - keep up the posts!
"Experience is something you gain just after you needed it" ....A Wise man

#103 SobaAddict70

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Posted 11 January 2012 - 01:56 PM

soba - your meals all look stunning! Simple, healthy and delicious i can imagine too - keep up the posts!


thanks Nikki.

I've started a project, I guess you can say. I want to see if I can blog if not continuously, then on a nearly every other day basis by cooking meals whose ingredients are in season. it's especially challenging in winter as you might imagine.

I'm sure that by the time March rolls around I'll be thoroughly sick of cabbage, cauliflower, turnips, potatoes, carrots and leeks.

The temptation to buy a greenhouse tomato is really high right now. I'll get over it though.

#104 Franci

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Posted 11 January 2012 - 02:20 PM

Yesterday I picked up some calf's bone marrow at the butcher and asked to cut lenghtwise. I soaked them almost 18 hours in salted water and changed 2-3 times but still didn't get rid of all the blood.

marrow.JPG

I had a very tiny green cauliflower in the fridge with abundant long leaves which I didn't want to get waisted. So, I discarted only the hard stalks. I saute some of the leftover onion and fennel from yesterday side dish, added morsels of sausage, blanched cauliflower leaves, outer uglier leaves from little gems and swiss chards.

mix veg with sausage.JPG

Husband declared he was still hungry and we opened a jar of foie gras we had in the fridge. I can never say no to that. It was so so. But I'll sacrifice myself and try to eat in the next few days :cool:

foie jar.JPG

#105 Paul Bacino

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Posted 11 January 2012 - 02:28 PM

Franci

I give that butcher credit.. Slicing that Bone with a Band saw length wise.. Im sure would scare the heck out of me..

Paul
Its good to have Morels

#106 kayb

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Posted 11 January 2012 - 05:16 PM

Once again I'm envious of your tomatoes. Remind me to ask you where that market is :)


Makes me want a big bowl of 'mater soup!


When you come down for the races, I will personally see that you have tomatos to take home!
Don't ask. Eat it.

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#107 Norm Matthews

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Posted 11 January 2012 - 05:56 PM

The store had boneless, skinless chicken thighs so that made this dish a lot easier for me. I didn't have to get a couple of chickens and bone and skin them myself, but when I got home I discovered I didn't have jalapenos- used chili powder and pepper sauce. Doubled sauce recipe and added a dash of sesame oil cut back on ginger. Charlie noticed the missing jalapeno. This dish was concocted when we went to a Chinese buffet and son asked me to try to duplicate it. I was a little lazy and cut the pieces big and that meant they had to cook longer and got browner that usual but they were crispy and moist and not burnt. Vegetables were steamed then tossed in a sauce made with hoisin, soy, chicken broth and corn starch.


Posted Image

#108 SobaAddict70

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Posted 11 January 2012 - 10:53 PM

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Penne arrabbiata, with pecorino cheese.

Originally this was going to be penne con aglio e olio but then I remembered that I had some Pomi chopped tomatoes that I had to use up, lest it spoil.

Voilà, dinner in 20 minutes.

#109 nikkib

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Posted 12 January 2012 - 01:24 AM

Soba - your penne with turnip is a little like a dish our chef at work is doing at the moment - herb gnocchi, panfried and served with baby carrots, turnip and fennel with a light goats cheese sauce - its completely delicious and very seasonal....Good luck with the blogging, i shall look forward to the posts!
"Experience is something you gain just after you needed it" ....A Wise man

#110 patrickamory

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Posted 12 January 2012 - 02:44 PM

Soba - the penne arrabiata - another fantastic photo. The colors just pop and you can almost feel the texture of the pasta, which looks just perfectly done (to my taste - slighty al dente). Also it reveals excellent tossing technique.

#111 ScottyBoy

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Posted 12 January 2012 - 02:49 PM

On a pasta kick, I like it!
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#112 Franci

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Posted 12 January 2012 - 02:54 PM

Tonight we had stuffed veal breast

veal breast no sauce.JPG

and some grilled endive

endive.JPG

plus, some rice pilaf and chards

#113 rotuts

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Posted 12 January 2012 - 03:04 PM

sorbaAddict:

may I ask where you got that plate/bowl for the penne?

i sure hope its crate and barrel.

I now have all white plates.

i like that one!

#114 robirdstx

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Posted 12 January 2012 - 03:23 PM

A couple of recent dinners:

Posted Image

Grilled Chicken Thighs with Bar-B-Que Sauce and Green Beans

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Parmesan Crusted Chicken Breast and Broccoli with Garlic Sauce

#115 Rory Hart

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Posted 12 January 2012 - 06:43 PM

I just got a fresh meal solutions sous vide so of course everything is cooked sous vide right now. :)

Sous vide Lamb Shoulder Chops

Posted Image

Marinated in smoked paprika, lemon juice and olive oil for 30 mins.

Cooked sous vide in a zip lock bag for 23 mins at 61°C, then smacked on the grill for 30 secs a side to colour.

They were perfectly cooked but I've cooked chops on the grill to almost as good as this. Likely leaving them to cook for a couple of hours will tenderise them somewhat.

Served with minted yoghurt, leafy greens and some couscous.

Sous vide rolled Lamb loin

Posted Image

Cooked sous vide for 40mins at . . . I forget now and can't check Modernist Cuisine as I am at work. It was quite high however.

The loin unrolled as I seared the fat but didn't hurt the flavour.

Served with a red wine jus and roast vegies (roast potato cooked in goose fat FTW).

The plates I served it on were cold however so what warmth there was in the meat was gone very quickly, newbie mistake not made with the chops above.

Edited by Rory Hart, 12 January 2012 - 06:45 PM.


#116 Xilimmns

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Posted 12 January 2012 - 07:18 PM

Tonight's dinner... seasoned with smoked salt and garlic and cooked 60hs at 133F plus 12hs at 144F.

72-Hour Sous Vide Short Ribs with Broccoli Salad

Attached Images

  • photo 1.JPG
  • photo 5.jpg


#117 mm84321

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Posted 12 January 2012 - 07:27 PM

Lamb shank.
Posted Image

#118 ScottyBoy

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Posted 12 January 2012 - 08:54 PM

UUUGGGHHHH! So much braised meat!
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#119 SobaAddict70

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Posted 13 January 2012 - 08:04 AM

hi patrick. thanks for the compliments.

nikki -- I just saw your comment. can you please find out from your chef whether the herb gnocchi are potato-, chestnut- or ricotta-based? I may just make at at some point in the future, although I'll skip on the goat cheese. (not a big fan of creamy cheese sauces in general)

scotty -- I eat A LOT of pasta. I've been trying to make it a week without breaking open that part of my pantry, and failing. maybe, one of these days I shall succeed.

rotuts -- I felt I needed more neutral-colored plates for the foodblog, so I went to Bed, Bath & Beyond. my purchases reflect my bachelorhood -- two pasta bowls which also double as soup bowls or suitable serving pieces such as for the haddock dish, for example; a salad bowl, a square plate which I frequently use to showcase appetizers or sides, and a couple of saucers. in general, I prefer white-colored plates, bowls or dishes so that no other elements appear in the frame of the photo that would otherwise distract a viewer from the food.

I might have to pick up a couple more plates in the near future, along with an immersion blender. my regular blender somehow broke when the base became cracked. I don't even know how that happened. :blink: :blink: I really am clueless sometimes...


rory -- I really like the third pic, the shot with the salad and the couscous.

Edited by SobaAddict70, 13 January 2012 - 04:43 PM.


#120 percyn

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Posted 13 January 2012 - 06:46 PM

Great meals all! Could have used a braised beef dish on this cold windy day.

A few nights ago...

Goat Cheese Tortellini w/Chicken Marsala
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Was at the Metropolitan Museum in NYC last week so had to stop at

Papaya King
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and Shake Shack
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