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Dinner! 2012


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#2461 Baselerd

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Posted 09 November 2012 - 01:57 PM

I guess talking again about the fantastic compositions of dcarch, or the wonderful technique and platings of mm84321 and avaserfi would be repetitive, so I will not insist...

Kim, I could be eating that soup the whole winter!

Sous-Vide Duck day! First, one of the best French foie gras I've ever eaten, cooked sous-vide in torchon style, 57ºC for 45 minutes:



Was this the torchon recipe from the Modernist Cuisine as well?

#2462 Twyst

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Posted 09 November 2012 - 02:15 PM

Im starting to think mm84321 is secretly thomas keller.........

#2463 EnriqueB

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Posted 09 November 2012 - 02:24 PM

Was this the torchon recipe from the Modernist Cuisine as well?

No, I cleaned and seasoned it following Keller in TFL, then cooked SV according to different recommendations I found on webpages.

#2464 Greg Honeycutt

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Posted 09 November 2012 - 05:10 PM

I used to think I could cook, but I'm pretty sure I'm some sort of back alley hack after seeing and reading the past 83 pages. I am so amazed and impressed, and have so many ideas in my head now.

#2465 Kim Shook

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Posted 09 November 2012 - 07:13 PM

Enrique – I will trade you a gallon of soup for one plate of that gorgeous food that you showed us. So lovely and delicious looking.

Twyst – I agree. And I’m afraid that I’m secretly Sandra Lee :unsure: .

After a week too full of pot roast soup, tonight I made Patty Melts:
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80/20, American, Swiss, seeded rye bread and caramelized onions – just what we needed! Plus crinkle cuts:
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And for Mr. Kim, kale:
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#2466 radtek

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Posted 09 November 2012 - 07:26 PM

Ooohweee! That looks very tasty. And me without a dinner tonight...

#2467 David Ross

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Posted 09 November 2012 - 07:43 PM

Finally a meatball recipe I'm proud of. Just a simple mix of beef, pork, fresh bread soaked in milk, salt, pepper, parsley, fennel seeds, egg, dried basil, oregano and marjoram and a good measure of ricotta. They were incredibly soft and juicy. I browned them in olive oil then into the oven napped with marinara sauce using canned San Marzano tomates. I didn't even need any pasta, just a few slices of bread.

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#2468 avaserfi

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Posted 09 November 2012 - 07:56 PM

I was playing around the other day with the idea of meat and potatoes the other day.

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#2469 ScottyBoy

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Posted 09 November 2012 - 08:01 PM

Im starting to think mm84321 is secretly thomas keller.........


Right?!

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#2470 patrickamory

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Posted 09 November 2012 - 08:10 PM

Back after a while, this was the last meal before the lights went out (literally by half an hour or so).

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#2471 nickrey

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Posted 09 November 2012 - 09:58 PM

I was playing around the other day with the idea of meat and potatoes the other day.

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That looks really good Andrew.

What's in it and did it also come with a sauce?

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#2472 avaserfi

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Posted 09 November 2012 - 10:15 PM


I was playing around the other day with the idea of meat and potatoes the other day.

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That looks really good Andrew.

What's in it and did it also come with a sauce?


Thanks.

The beef is boneless short rib that I seared and pressure cooked with beef stock, charred ancho chilies, espresso and onion consomme (inspired by red-eye gravy). I did a natural release, then chilled the braise in its liquid. The next day I removed the meat and clarified the braising liquid, then reduced it by half and finished with salt and an espresso-chipotle vinegar.

The meat was gently rewarmed in an oven and then researed. I glazed it with the sauce and served it on crispy shoe string potatoes with a poached and fried quail egg.
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#2473 liuzhou

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Posted 09 November 2012 - 11:43 PM

Not as pretty as many of the dishes here, but it tasted fine.

Pan fried salmon with a buttery lemon and caper sauce, silver enoki mushrooms and rice. Served with Japanese pickled ginger. There was also a side of wilted lettuce with garlic.

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#2474 patrickamory

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Posted 11 November 2012 - 02:53 PM

Vinegar chicken

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#2475 Panaderia Canadiense

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Posted 11 November 2012 - 03:32 PM

Turkey sauteed in mango chutney, on a bed of cheesy mashed potatoes.
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#2476 patrickamory

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Posted 11 November 2012 - 04:43 PM

Green bell peppers roasted & peeled, with salt, pepper and olive oil:

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Pasta with lemon and ricotta:

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#2477 David Ross

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Posted 11 November 2012 - 06:09 PM

Vinegar chicken

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I'm always on a search for a good recipe for chicken in vinegar. Please share!

#2478 patrickamory

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Posted 11 November 2012 - 06:23 PM

From RecipeGullet, actually, by helenjp:

http://forums.egulle...hicken +vinegar

#2479 robirdstx

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Posted 11 November 2012 - 07:04 PM

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Penne with Meat Sauce

#2480 David Ross

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Posted 11 November 2012 - 09:05 PM

Some French Bistro cooking for dinner tonight-

Stewed Carrots-
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Salt Cod with Potato-
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Roast Sea Bass with Red Wine Sauce-
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#2481 robirdstx

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Posted 11 November 2012 - 09:11 PM

Some French Bistro cooking for dinner tonight


Lovely!

#2482 christine007

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Posted 12 November 2012 - 06:12 PM

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Today I made a pizza with pepperoni, two cheeses, mozz and parm, and some really nice mild sweet onion. got a nice crust on it too. it was good.







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#2483 David Ross

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Posted 12 November 2012 - 06:52 PM


Some French Bistro cooking for dinner tonight


Lovely!

Thanks, the crust on the fish was fabulous. A few months back I changed my technique for sauteeing fish. No dusting of Wondra flour, (an Eric Ripert trick), no non-stick or cast iron pans, (only a stainless pan), only salt and pepper, (no more Cajun seasoning), and a mix of olive oil and clarified butter. It has to be clarified butter. Then basting the fish with the butter/oil throughout sauteeing and roasting. Incredible.

#2484 Bjs229

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Posted 12 November 2012 - 07:08 PM



Some French Bistro cooking for dinner tonight


Lovely!

Thanks, the crust on the fish was fabulous. A few months back I changed my technique for sauteeing fish. No dusting of Wondra flour, (an Eric Ripert trick), no non-stick or cast iron pans, (only a stainless pan), only salt and pepper, (no more Cajun seasoning), and a mix of olive oil and clarified butter. It has to be clarified butter. Then basting the fish with the butter/oil throughout sauteeing and roasting. Incredible.

Hot pan, oil, dry fish salt and pepper. Whole butter at end to help bast and add flavor.

Sent from my Nexus 7 using Tapatalk 2

Edited by Bjs229, 12 November 2012 - 07:09 PM.


#2485 mm84321

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Posted 12 November 2012 - 08:50 PM

Today, I killed a chicken.
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The bones are simmered in beef consommé for one and a half hours in a low oven. This is then strained, added to a blonde roux, and simmered with truffle juice and preserved lemon until reduced to a syrup. The sauce is finished with whipped cream and a compound butter of foie gras.
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Foie gras is poached for 20 minutes in Chambertin wine, chilled, sliced, and then stuffed into a pocket made between the meat and skin of each chicken breast. The chicken is cooked on the bone, sous vide for one and a half hours with more truffle juice, preserved lemon and beef consommé.
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Turnips are trimmed, hollowed and cooked, first in boiling water to remove bitterness, then finished in steam.
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They are stuffed with a mixture of girolles, swiss chard and smoked bacon.
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Some more girolles are cooked á la créme and served with the final dish.
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#2486 munchymom

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Posted 13 November 2012 - 07:03 AM

Chicago-style deep dish pizza with mushrooms, artichoke hearts, and black olives

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#2487 Steve Hiller

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Posted 14 November 2012 - 09:31 AM

You had me at

Today, I killed a chicken.


Where do you source all your ingredients from? You always seem to have great stuff!

#2488 mm84321

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Posted 14 November 2012 - 09:50 AM

Where do you source all your ingredients from? You always seem to have great stuff!


Just up the road from me a couple is raising chickens for meat. They don't bring them to market, but I knew they had them since I was on their property a few times over the summer when they were growing tomatoes. I asked if I could slaughter and dress one, and they were happy to allow me to do so. I just watched him with one first, and followed his lead; it was a fairly quick and clean process. A nice bird, too: yellow skinned, good fat, a bit young ~8 weeks or so, fully dressed at 3 pounds (feet on). I'm told they are a French hybrid of sorts, but not sure of exact breed. It had a distinct taste, and was better than anything I've bought. However, I am not sure I would want to go through that process every time I feel like eating chicken.

#2489 mm84321

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Posted 14 November 2012 - 09:51 AM

Oh, the turnips are from a local farm, and the girolles I found at Whole Foods, believe it or not.

#2490 Kim Shook

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Posted 14 November 2012 - 10:52 AM

David – those meatballs are just beautiful. I’m like you: if the meatballs are REALLY good, I don’t even need pasta. Just good bread to wrap them up in and soak up the gravy! The salt cod and sea bass looked delicious, too.

Christine – good looking pizza. I was going to make one for Halloween night, like I sometimes do but it got by me this year. Now, I wish I’d made the effort.

mm – I admire your chicken-dispatching prowess, because I know that I couldn’t do it. I’m very clear that when I indulge in meat, I’m eating ANIMALS and I try to appreciate that someone has to do the hard work. You wouldn’t want to do it all the time, you said, but good for you for being willing to do it at all.

Night before last dinner was dull:
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But very satisfying.

Last night my MIL came over for dinner. I did BBQ meatloaf sandwiches:
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Garlic-cheese bread, grilled meatloaf, slaw and onion rings. The only scratch stuff was the meatloaf and the slaw. Served with sour cream mashed potatoes and green beans:
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Dessert was pumpkin-cream cheese ribbon bread:
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