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Dinner! 2012


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#2131 ScottyBoy

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Posted 20 September 2012 - 08:49 AM

Sorry, one last question. You did cook it sous vide, right?


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#2132 SobaAddict70

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Posted 20 September 2012 - 11:51 AM

Last night:

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Watermelon, feta cheese and tomato salad

A variation on my usual "watermelon and feta cheese salad", this has grape tomatoes and the addition of scallions as a substitute for the usual red onion. Dressing consists of 2 tablespoons watermelon juice, 2 teaspoons white wine vinegar, a pinch of sea salt, a pinch of black pepper, 2 tablespoons extra-virgin olive oil and some chopped Italian parsley.


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Penne puttanesca

#2133 Prawncrackers

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Posted 20 September 2012 - 01:01 PM

After my eel smoking adventure last weekend, i think i may have created one of the most awesome combinations ever - salt cod and smoked eel. At first I made Spanish style croquettas with crispy panko breadcrumbs:

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It was muy bueno, but I got a bit fed up with making them half way through because it was quite a loose mixture and they're a bit fiddly to form. I had some flour and egg left so mixed it in and dumped it in the fridge. The next day I folded in some beaten egg white and deep-fried them as fritters, served on top pureed beetroot and creme fraiche with caraway, and good glug of aberquina olive oil. This may be the best tapas style dish I've ever made, if not eaten:

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If you can get your hands on some smoked eel, I urge you all to try this. There is something amazing about the combination, especially the hint of caraway which marries Northern and Southern European flavours into one dish. To further boost the rich flavour I scraped the eel fat from the inside of the skin and added it to the mix. The fish equivalent of Iberico ham fat!

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#2134 robirdstx

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Posted 20 September 2012 - 01:31 PM

Loving the brick-like look of those ribs robirdstx


:-) I should have positioned the ribs at a better angle for the photo. I had cut the slab into 3-rib sections prior to baking so that it would fit in my roasting pan.

#2135 ScottyBoy

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Posted 20 September 2012 - 01:44 PM

After my eel smoking adventure last weekend


That looks awesome!

Did local albacore tartare with avocado, quail yolk and heirloom gazpacho.

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Edited by ScottyBoy, 20 September 2012 - 01:45 PM.

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#2136 Franci

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Posted 20 September 2012 - 01:57 PM

Prawncrackers, I saw your eel smoking project and I thought that it was great.

And these croquettas. I could have dinner once more!

#2137 robirdstx

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Posted 20 September 2012 - 05:22 PM

Fall is finally in the air! A cold front came through last night and we woke up to 65 degrees this morning! We had one of my favorite fall meals for dinner tonight:

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Roasted Turkey Thigh, Mashed Potatoes, Gravy and Green Peas

#2138 mm84321

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Posted 20 September 2012 - 06:22 PM

Lamb shank
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#2139 SobaAddict70

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Posted 20 September 2012 - 09:54 PM

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Pane, burro e acciughe


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Spaghetti con le sedano

It's not so strange. Once you learn a few tricks, you can pair pasta with just about any vegetable imaginable.

The celery was simmered in lightly salted water, then fried in olive oil along with garlic, red onion, sea salt, black pepper and Italian parsley.

#2140 nickrey

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Posted 20 September 2012 - 10:53 PM

Lamb shank
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Your dishes always look spectacular and the photography is exemplary. But I look at the dishes and think that I'd be looking for a few other courses to make sure my hunger was satiated. Do you cook extra and serve it on the side?

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#2141 Keith_W

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Posted 21 September 2012 - 04:04 AM

Prawncrackers, your post had me drooling. What a wonderful idea! Thankfully I don't have to smoke my own eel ... I can buy it pre-smoked! Smoked eel croquettes, here I come!!
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#2142 mm84321

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Posted 21 September 2012 - 04:44 AM


Lamb shank
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Your dishes always look spectacular and the photography is exemplary. But I look at the dishes and think that I'd be looking for a few other courses to make sure my hunger was satiated. Do you cook extra and serve it on the side?


This was just how I chose to present one of the shanks at the table. There was more garnish served (leeks, carrots, radish) as well as some swiss chard and mashed potatoes on the side.

#2143 rotuts

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Posted 21 September 2012 - 04:53 AM

robirdstx: Yar! turkey/potas/gravy etc is the best! I had my first fall dinner, just like that about a week ago. another tonight!

I SV the turkey thighs at 160 for 24. how about you? I have about 8 in the freezer and more to be done!

#2144 Blether

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Posted 21 September 2012 - 05:14 AM

After my eel smoking adventure last weekend, ...
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Great stuff, PC !

#2145 robirdstx

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Posted 21 September 2012 - 05:36 AM

robirdstx: Yar! turkey/potas/gravy etc is the best! I had my first fall dinner, just like that about a week ago. another tonight!

I SV the turkey thighs at 160 for 24. how about you? I have about 8 in the freezer and more to be done!


rotuts, I pan roast the thighs at 350 degrees F for about an hour and a half, basting occasionally.

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#2146 avaserfi

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Posted 21 September 2012 - 06:46 AM

Two recent dinners. First, breakfast for dinner.


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monkey bread french toast, brown butter solids, peaches and cream, bruleed bourbon candied peaches

Then another attempt at pulled noodles, plated two different ways.

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pulled noodles, pickled mushroom, ox tail broth, quail egg, bok choy, lotus root
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#2147 FrogPrincesse

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Posted 21 September 2012 - 11:41 AM

Simple stuff for a weeknight meal: Grilled sirloin burger with heirloom tomato, arugula, "Toscano" cheese, aioli garlic mustard. The "fries" (roast acorn squash with thyme and rosemary from the patio) were delicious. All the vegetables were from my CSA; mustard and cheese from Trader Joe's.

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Edited by FrogPrincesse, 21 September 2012 - 11:41 AM.


#2148 Prawncrackers

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Posted 21 September 2012 - 11:53 AM

Cheers guys, preparing eels is still somewhat outside of my comfort zone so it's nice to make something really good out of them. It's been quite a fishy week, I roasted some bream at the start of week. It was filleted and smeared with a black olive tapenade and wrapped in prosciutto. Served with heirloom tomatoes, basil, figs and some plain orzo pasta:

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Some steamed lemon sole with lap cheung and mushroom behind this big plate of dried fried green beans and pork:
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and finally some Lobster Thermidor tonight:
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#2149 rotuts

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Posted 21 September 2012 - 11:55 AM

robirdstx:


those thighs look delish: if I could get TT alone Id try this in the fall/winter as I bet the aroma on a fall/winter day are delicious!

what do you int.temp to? Herbs? I think i spy rosemary. In my case they come from 22 lbs whole birds that I 'process' , SV, and freeze for heat up later.

#2150 robirdstx

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Posted 21 September 2012 - 12:21 PM

robirdstx:


those thighs look delish: if I could get TT alone Id try this in the fall/winter as I bet the aroma on a fall/winter day are delicious!

what do you int.temp to? Herbs? I think i spy rosemary. In my case they come from 22 lbs whole birds that I 'process' , SV, and freeze for heat up later.


Thank you! The house smelled amazing! I cook them to 170 - 175 degrees. The meat is cooked through and the skin is so crispy. And you saw correctly, I use rosemary, thyme, sage, black pepper and kosher salt to season the thighs after I rub them with either olive oil or butter. Last night I used olive oil. I am lucky that my grocery carries the cut up portions, much like chicken. Tonight we will be going a bit lighter and having the second thigh with a salad.

#2151 FrogPrincesse

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Posted 21 September 2012 - 12:33 PM

[...] and finally some Lobster Thermidor tonight:
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What a great way to finish the week! And it's nice to see a classic French (Parisian) dish. I've never had lobster Thermidor but this looks delicious.

Do you cook the lobster in a pan first before finishing it in the oven?

#2152 ScottyBoy

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Posted 21 September 2012 - 02:05 PM

Such awesome stuff everyone!

Made some Foie/Chicken liver/truffle pate. Paired it with some nectarine and fig jam I made (great success) and Picandou cheese.

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#2153 Prawncrackers

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Posted 21 September 2012 - 03:50 PM

What a great way to finish the week! And it's nice to see a classic French (Parisian) dish. I've never had lobster Thermidor but this looks delicious.

Do you cook the lobster in a pan first before finishing it in the oven?


Yeah, i parboil the lobster for three minutes, remove from the water and leave the claws in for a further two minutes. Split them in half and cut the meat up neatly so it fits back into the shell (the clawmeat goes into the head). But before you reassemble, make the cheese sauce: Soften shallots in butter, add flour etc, enrich the sauce with dijon mustard, the lobster tomalley and I use a mixture of gruyere and parmesan. I like to spoon the sauce into the shell first then rearrange the lobster meat on top then cover it with more sauce. You can leave it at this point to finish later in the oven then under the broiler with some extra cheese on top. A classic!

#2154 Paul Bacino

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Posted 21 September 2012 - 04:30 PM

Dinner:

Made a Butter Herb Gnocchi in an Roasted Heirloom tomatoesauce w/ Locatelli cheese



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Its good to have Morels

#2155 patrickamory

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Posted 21 September 2012 - 05:58 PM

Oh man, so many incredible meals posted here in the last couple of days.

Soba and Soba, beautiful looking pasta. I love celery so will definitely try the latter.

robirdstx turkey thigh with gravy mashed potatoes and peas. this looks FANTASTIC. I can literally smell it coming out of the screen.

Prawncrackers let me add my voice to the chorus of appreciation on your smoked eel. Way way way up my alley. And eel fat as the jamon iberico fat of the sea - I can easily imagine. (Did you skin them alive a la Richard Olney? I quail)

the croquettas look toothsome as well...

#2156 C. sapidus

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Posted 21 September 2012 - 06:12 PM

Everything looks great, but I have a hankering for Paul’s gnocci, Prawn’s smoked eel, and Andrew’s monkey bread French toast. Nice work!

I’ve been on a Mexican jag lately – apologies for the sloppy plating

Mixed seafood with salsa de chile guajillo: Extra salsa made this weekend, plus a roasted and pureed garden tomato and a squeeze of lime. The seafood turned out tender, and the sauce (from Rick Bayless’ Mexican Kitchen), is ridiculously good.

Arroz verde al Poblano (green Poblano rice): Fry jasmine rice with white onion and garlic, and then steam with a puree of chile Poblano, cilantro, and chicken stock

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#2157 patrickamory

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Posted 22 September 2012 - 08:57 AM

Lovely colorado look to the sauce Bruce.

I made a tagine of chicken in tomato sauce with preserved lemon and capers. I added some pimentón as well, and substituted hyssop for the parsley. The result is a sort of Moroccan puttanesca:

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#2158 Franci

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Posted 22 September 2012 - 01:08 PM

Tonight we had fish.

Grilled calamari

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A very nice branzino

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And tomato salad, plus some Romanesco cauliflower that I didn't picture

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#2159 judiu

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Posted 22 September 2012 - 01:30 PM

Andrew, that French toast has nothing to do with breakfast OR dinner, that's all dessert! Given that, I'd happily eat it, day OR night!
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#2160 rarerollingobject

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Posted 22 September 2012 - 08:08 PM

This picture was actually taken at lunch, but since I'm having the same thing for dinner, I think it's fair game to post.

Steak tartare, a pretty standard preparation of beef, shallot, parsley, tiny capers, Dijon mustard and Tabasco. And egg yolk porn, to be sure.

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