3000 replies to this topic

[dcarch]

<sup>Kim – Wow! Those are perfect pork chops. The cabbage makes them even more perfect.
Chris Taylor – Tagliatelle and ceps, makes it very attractive to be a vegetarian.
SobaAddict – That bread looks like professionally made. Very pretty artichoke dish. Beautiful plating on the others.
Mm84321 – you are the cirque du soleil of the food world.
Percyn – burger making require more skill than many fancy recipes.
Scottyboy – the smoked pork belly looks heavenly.
Prawncracker – Mango lobster, sounds like a great pairing.
Panaderia Canadiense – While your Beef Stroganstuff may not be authentic, but it looks like it tastes better than the real thing.
Anna N – That simple shrimp salad is simply divine.
Jayt90 – that chicken ballotine is amazing!
C. sapidus – With perfect steak like that, who needs sous vide?
Patrickamory – your Boston-style baked beans sure looks appetizing.
--------------------------------------------------------------------------
A few ordinary everyday dishes.

dcarch

Gulf Shrimps with Black Trumpet Mushrooms, Black Garlic, & Black Potatoes.




Drumsticks with Artichoke Stems



Roasted Pork on Jicama



Tofu with Ginger/Scallion Sauce</sup>

Edited by dcarch, 07 June 2012 - 05:59 PM.

[heidih]

dcarch -and then is that Chinese sausage on top of the tofu and pretty green sauce? Did cutting the artichoke stems in the smaller pieces as shown mitigate the stringiness that can be an issue? Pork looks like something that would leave my kitchen with most of it in the cook's tummy pulling at the crust!

[dcarch]

Heidih, I am glad you are asking the questions. Yes, Those are paper-thin Chinese sausages. Reason for that is to give a little more taste to what's just under that, which is Cod. I forgot the Cod. :-)

The artichokes seem to be a different variety. They are very large globe shaped, not heart shaped. Come with very long stems and the stems are very tender.

dcarch

[SobaAddict70]

Thanks dcarch, but your 'ordinary' is the stuff that mere mortals read about when they flip through a Conde Nast magazine. ;)


Stufato di verdure

Essentially, a seasonal vegetable stew that some attribute as a specialty of northern Italy, in the same style as a ciambotta.

This version has zucchini, Jersey tomatoes, green beans, celery, celery leaves, yellow bell pepper, onion, garlic, basil, olive oil and Parmigiano-Reggiano cheese. The vegetables cook in their own juices and become like silk.

Served with a baguette (not pictured).

ETA forgot to mention the yellow bell pepper.

Edited by SobaAddict70, 07 June 2012 - 11:01 PM.

[liuzhou]

I just demolished this and went back for more.

Vaguely Chinese / Thai beef with mango. Beef marinated overnight in Thai fish sauce, soy sauce, with garlic, star anise and dried tangerine peel. Braised until tender then some green onion and diced mango added till warmed through.

Sparrow juice and rice.

Edited by liuzhou, 08 June 2012 - 02:51 AM.

[judiu]

Sparrow juice?

[heidih]

Sparrow juice?

I assumed it was a term for asparagus, the other item on the plate. Per wiki:

Oxford English Dictionary quotes John Walker as having written in 1791 that "Sparrow-grass is so general that asparagus has an air of stiffness and pedantry".

Not sure about the juice versus the grass because those are spears and not just a sauce.

[kayb]

Everyone: I'll have one of everything, please! Particularly as I have not cooked a meal in two weeks.

Lovely dinners. If I can't cook, I can at least vicariously enjoy all yours.

[Panaderia Canadiense]

ooOOOooh, dcarch, those are the type of Globe Artichoke that are grown down here and then usually rudely exported to the US and Europe before I can buy them. The stems are like an extension of the heart! I've got one grannie at the market who brings in three or four for me from each crop (her family farms 10 ha of them for European markets, and she comes to the market with what grows in her kitchen garden and auracana eggs) - I'll have to check on Monday to see if she's got 'em for me.

[Kouign Aman]

dcarch, your food is so deliberately presented that I have to assume the hilariously funny oil-spill-on-a-plate is intential. Looks delicious, unlike the original. :)

[harrysnapperorgans]

I made a big deep lasagna, nothing too fancy, just a tasty meat sauce with ground beef, roasted garlic and a little bacon, béchamel, homemade pasta, plenty of parmesan. Also added a layer of spicy roasted pumpkin which was very nice.

[dcarch]

dcarch, your food is so deliberately presented that I have to assume the hilariously funny oil-spill-on-a-plate is intential. Looks delicious, unlike the original. :)

Haha! very interesting reaction to my plate. As it was said, "it's in the eye of the beholder".

I of course will not tell you the hidden subliminal symbolism which I schemed to play games with your subconsciousness.

I suppose, If you were an astrophysicist, you might behold that that circle represents the Black Hole in which it sucks in all matter with a relentless force, so powerful that no electromagnetic energies can escape. No electromagnetic waves means the absence of color and the absence of color equals black. However, the mystery of this Black Hole, dark matter and anti-matter could be explained by the new String Theory, which is represented by the stringy scallions.

dcarch

[David Ross]

We've been discussing curing, brining and smoking fish http://forums.egulle...93#entry1880493 here. Tonight I put together an appetizer with the Copper River Salmon that I've been curing this past week.

Spiced Copper River Sockeye Gravlax with Aquavit, Spring Asparagus, Capers, Chive Blossoms, Lemon, Olive Oil and Rye Croutons-

[Xilimmns]

dcarch... you food and plating ideas are just amazing.

Prima Dona Gratin


Buttermilk Fried Chicken and Crispy Polenta – both from Thomas Ad Hoc at Home book

[heidih]

I made a big deep lasagna, nothing too fancy, just a tasty meat sauce with ground beef, roasted garlic and a little bacon, béchamel, homemade pasta, plenty of parmesan. Also added a layer of spicy roasted pumpkin which was very nice.

Love the pumpkin idea. How did you pick a spot for it. I think I would have folded into the bechamel to carry it evenly through but if it was good - what did you do?

[David Ross]

When I was a kid, the only "cod" my Mother served came in the form of chopped whitefish shaped into fish sticks. We loved them back then, but my tastes are a bit more refined now.

Roast Alaskan Cod with Chimmichurri "Bacalao"-

[avaserfi]

sausage stuffed cornish game hen / pho 'demi' / crisped crepe / gojujang

[ChrisTaylor]

The roast goat leg from Zak Pelaccio's book. Maybe took it 5 degrees © too far. It was nice enough, I guess, but if I hadn't fucked that up and had maybe made the effort/paid the cash to go off somewhere and find good quality baby goat, as opposed to accepting what was avaliable down the road, I would've had a nicer dish, I guess. The potatoes were just chats roasted with some rosemary and whole chillies and the sprouts came from Zak's book, too. Brussels sprouts with horseradish cream. Remind me not to make that until I can find fresh horseradish locally. The stuff in a jar is fine for some purposes--a sandwich, say--but is unsuitable for this dish.

[liuzhou]

Sparrow juice?

Not sure about the juice versus the grass because those are spears and not just a sauce.

It was a joke! A very London joke. But explaining it would ruin it.

Of course, it is just asparagus.

[ScottyBoy]

avaserfi - Ridiculously cool stuff every time, did you glue the skin after you boned? I need to set aside more time for projects like this, I'm getting Chef's Block.

Oh and I need more gojujang in my life...

[mgaretz]

I haven't posted in a while. I either forget to take pictures or I'm making the same-old-same-old.

Anyway, I've been wanting to try real smoking and Scott's getting a smoker inspired me to get off my butt and try it (along with St. Loius ribs on sale for $1.99 (at Target, no less) and some perfect foil pans really cheap at Sam's club for the water trays). I basically followed the instructions at http://www.amazingribs.com/ for setting up my Weber gas grill as a smoker and for the rub and ribs recipe.

Hear are the results:



This was the full slab after smoking for 6 hours at 225F (well, that was the target anyway). I used applewood chunks and the ribs were rubbed with Memphis Dust (from the site above) and refrigerated overnight prior to smoking,

Here's a side view of the slab cut into quarters showing the smoke ring:



The ribs went back on the Weber after a rest (primarily to let the BBQ cool enough to convert it back to a BBQ and then reheat), basted with sauce and then baked to set the sauce. They were served with home made cole slaw. Here are the leftovers:



I must say they were pretty amazing.

[C. sapidus]

Mark – mmm, nice ribs!

dcarch - gorgeous as usual!

Caramelized minced pork from Into the Vietnamese Kitchen – onions, caramel sauce, fish sauce, sugar, and scallions. A favorite.

Jasmine rice and a salad with lettuce, tomatoes and avocado.

[avaserfi]

avaserfi - Ridiculously cool stuff every time, did you glue the skin after you boned? I need to set aside more time for projects like this, I'm getting Chef's Block.

Oh and I need more gojujang in my life...

I used the white meat from the hen some pork fat for the sausage. It was stuffed into a boned leg and thigh, I never took the skin off. I did use the breast skin to patch any holes as needed.

And I agree most everyone needs more gojujang in their lives.

[patrickamory]

Fantastic meals as usual everyone.

liuzhou: that looks like a dish I might try. What cut of beef did you use?

mgaretz: OMG those ribs! unbelievable.

[Paul Bacino]

Mark: Nice Ribs

Andrew: Great Photograpy and food work

dcarch: : You sucked me in on that "Black Hole " explanation.. always nice

Dave: I caught some Northern Pike this weekend.. but I would love to have your fish accessibility

[C. sapidus]

BBQ chicken wings – marinated with lemongrass, garlic, white pepper, turmeric, and soy sauce



Chiang Mai dipping sauce – for dipping vegetables, made with tomatoes, pork, garlic, shallots, fish sauce, lime juice, and sugar



Vegetable plate – eternal cucumbers, lettuce, cilantro, and scallions. Mrs. C skipped the wings and made a meal of the veggies and dipping sauce.

[Kim Shook]

Chris T – Happy Anniversary! Lovely meal.

percyn – thanks for the bacon burger explanation. Doesn’t sound too hard. I was thinking it was one of those ‘woven bacon mat’ things.

Soba – I think that your bread looks perfect, actually. Great crumb, nice crust – it looks like it would have a good ‘bite’ without being tough. And your artichoke heart dish should be shown to everyone who says that fresh and frozen are interchangeable. Not for everything and certainly not for that lovely dish!

Prawn – your lobster is beautiful – it looks like the result of a liaison between a lobster and a lovely coral! And your steak made me faint.

dcarch – who knew that artichoke stems were so beautiful? The crust on that roast pork is gorgeous! What was in it?

Harry – love the lasagna! I really prefer a ‘deep dish’ lasagna and wish that I got that kind of browning when I make it!

Xilimmns – I’ve wanted to make that fried chicken and polenta ‘fries’ forever. They look delicious. Where you happy with the results?

David – I love the idea of serving chimmichurri over cod.

Avaserfi – I am in awe. Not only beautiful, but it sounds like an amazingly delicious bite!

Mark – I’ve been trying to get Mr. Kim to smoke some ribs ever since he got his smoker. I think if I show him yours and your amazing smoke ring, I might be having ribs soon!!

Bruce – that caramelized pork sounds like something that I need to try. When you say ‘caramel sauce’ – is that something that you make or buy? I’m assuming that it’s not the jar of stuff in the ice cream aisle? Or is it???

Dinner tonight was salad and hot wings. Mr. Kim’s with Frank’s and some crazy ass sauce called Spontaneous Combustion:

He was still feeling it more than an hour after we ate. Mine were MUCH tamer with Frank’s and honey:


And white peach and blueberry pie for dessert:

[Xilimmns]

Hi Kim,

Wings are my addition! Yours look great.

The fried polenta was one of the best I've ever had. Can't really go wrong with good Italian polenta, heavy cream, butter and chicken broth. Crispy on the outside and almost melting on the inside. If I have one advice on this is get a good polenta. I used Moretti.

The chicken was good but a little too salty to my taste. Since it was my first time using this recipe I used the exact recommended quantities and brine time. While the outside crust was great and well seasoned, the meat (specially the white meat) was more salty that I liked. The lemon and salt quantity on the brine could be reduced by half in my opinion. Definitely worth it, I hope to make it again soon.

[mkayahara]

It's kind of odd to me that, as long as I've been a member here, I don't think I've ever posted in this thread! No time like the present...

Lately I've been taking my first few steps in both Mexican and Thai cuisine, which makes for an interesting juxtaposition. Last night for dinner, I made a couple of dishes from Hot Sour Salty Sweet, but on Saturday, I made a handful of things from a Rick Bayless cookbook.

First up, queso fundido with chorizo and poblanos. (I finally found some poblanos!) Bayless' chorizo calls for a lot more ancho than, say, Ruhlman and Polcyn, and I'm finding it makes it hard to sauté: the chillis burn too easily. Still, the queso fundido was delicious.

Of course, to go with that, we had to have homemade corn tortillas.


To lighten things up a bit, we had some mahi mahi ceviche as well. It was good, but I'm not sure how I feel about olives in my ceviche. They just didn't seem to fit, for me.


And of course, what would a Mexican meal be without some salsa? This was a basic roasted tomato salsa with serranos, garlic, onion and cilantro.

[Panaderia Canadiense]

Gorgeous food, everybody, particularly the ribs, BBQ chicken, and peach/blueberry pies. Droool.....

For me, fairly standard meals in the last week. You guys all make me feel like my day to day food is kind of clicheed "home cooking" stuff!

Chicken with Cheese-scalloped Potatoes (and obligatory asparagus), and a mound of fresh-pickled horseradish


Panfried Tilapia with Home Fries (and obligatory asparagus), and cauliflower


Meatloaf with Mac N Cheese.


Turkey Breast with Roasted Paprika Potatoes and steamed carrots


Turkey Soup with a fresh Black Bagel (my one concession to the not so ordinary. There's nothing like a hot bagel.)


And yesterday, probably to get me out of my ovens (I've been working a bit too hard of late) friends kidnapped me and took me out for dinner (how nice!) so I had the opportunity to indulge in one of the Ecuadorian specialties that I would never make at home: Cazuela de Mariscos. This was one of the best examples of this dish that I've ever eaten - for the curious, CDM is a thick peanut curry fish broth filled with chunks of mussles, clams, squid, octopus, concha, and sometimes lobster. This one, of course, had the whole meal deal. Very yum.