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Dinner! 2012


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#2641 patrickamory

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Posted 04 December 2012 - 08:58 AM

munchymom that looks fantastic. We need more Indian dishes in this thread.

#2642 pep.

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Posted 04 December 2012 - 10:01 AM

pep - that dessert looks great. Did you make the cherries yourself? I've been pondering brandy-ing some cherries.


No, those are from my mother. Unfortunately, she didn't get any good sour cherries this year, so last year's batch is all I have until summer :(

#2643 David Ross

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Posted 04 December 2012 - 05:06 PM

An annual staple that I make every year when it gets cold-Duck Confit. Now this year I made a twist in the preparation and it worked quite well. After the confit has cured in the fat, warm the pot up in the oven to slowly melt the fat. After about 30 minutes, gently pull the confit out of the pot. Then to get a really crisp skin, deep-fry the confit in 375 oil for about 4 minutes. You can also roast the confit and crisp the skin in a hot oven, but the deep-fry is so decadent and results in a very crispy skin. Delicious.
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#2644 radtek

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Posted 04 December 2012 - 05:13 PM

I am so hungry after looking at all these images of wonderful wonderful food! Great job guys!

Dinner is gonna be late tonight and not for a couple more hours. :hmmm:

#2645 pastameshugana

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Posted 04 December 2012 - 05:14 PM

...the deep-fry is so decadent and results in a very crispy skin. Delicious...


That sounds both decadent AND delicious. Call next time you're making it!
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#2646 David Ross

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Posted 04 December 2012 - 05:58 PM


...the deep-fry is so decadent and results in a very crispy skin. Delicious...


That sounds both decadent AND delicious. Call next time you're making it!

I'll make sure I let you know what time on Saturday I'm curing the next batch!

#2647 Creola

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Posted 04 December 2012 - 07:31 PM

Every one's dinners look wonderful, I could eat Indian every night with Thai a close second. We had quick beef fajitas,guacamole and margaritas. I hadn't bought flour tortillas in years and tonight I remember why,they just don't compare to homemade.That hamburger of robirdstx decided my menu for tomorrow, it looked so good.

#2648 patrickamory

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Posted 04 December 2012 - 09:14 PM

No picture, but we made Marcella Hazan's pasta with tuna and garlic, and old staple. It's so good, it's easy to devour a pound of pasta between two people.

#2649 ScottyBoy

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Posted 04 December 2012 - 09:18 PM

Been a while since I plated and took a nice picture. Miso local black cod, uni potatoes, shimeji mushrooms, chili, bok choy and yellow chives. The fish was so good, my new fish guys are awesome.

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#2650 David Ross

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Posted 05 December 2012 - 05:43 AM

Been a while since I plated and took a nice picture. Miso local black cod, uni potatoes, shimeji mushrooms, chili, bok choy and yellow chives. The fish was so good, my new fish guys are awesome.

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Black Cod is like gold in my view. I can get it out of Alaska or sometimes off the WA Coast. I think the Canadians call it Sablefish. For those of you who haven't had it, it's silky, oily, soft, rich and kind of like a regal filet of Halibut. How do you make the Uni Potatoes?

#2651 dcarch

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Posted 05 December 2012 - 07:29 AM

"----Been a while since I plated and took a nice picture.---"

It has been said, "Practice makes perfect".

Except in your case. You don't practice often, everything still comes out perfect.

Very nice dish, Scottyboy!

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#2652 ScottyBoy

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Posted 05 December 2012 - 08:11 AM

Always with the kind words, thank you!

The potatoes,

Turns out durring the Santa Barbara uni season the ones that break or are not too pretty are set aside and frozen. I grab one of these tubs and scoop out really clean tasting uni for puree and sauce applications. I boil a russet, run it through a tammis, run a scoop of urchin through and then fold in some melted butter and salt. You get the creamy sea flavor on the back end, people love them. The miso flavor in the cod was a little overpowering for them this time though so next time I'll go naked with the fish.
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#2653 Katie Meadow

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Posted 05 December 2012 - 10:56 AM

Whoa those uni taters sound yummy; that's in my near future! I've never bought uni...is it raw or cooked before adding to the potatoes? The fish on the veggies looks beautiful.

For a sort of Asian black cod I like to go pretty plain, since the fish has such a delicate flavor. I marinate the fish briefly in ginger juice ( just fresh young ginger grated and squeezed out) and a pinch of sugar and soy or maybe fish sauce, then steam it with lots of the green parts of scallions. It gets finished with a simple sauce of oil and rice wine. I also love black cod lightly battered and sauteed for fish tacos or fish burritos.

#2654 munchymom

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Posted 05 December 2012 - 05:06 PM

Homemade pizza with olive oil, garlic, fresh mozzarella, mushrooms, artichoke hearts, olives, and prosciutto:

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#2655 liuzhou

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Posted 05 December 2012 - 07:48 PM

That looks like the kind of pizza I'd very much enjoy. Unfortunately, I can't get artichoke round here.

#2656 radtek

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Posted 05 December 2012 - 07:50 PM

I was wondering if it was frozen or fresh?

#2657 gfweb

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Posted 05 December 2012 - 08:00 PM

Such beautiful food and photos!

In spite of the forgoing excellence...

Tonight's dinner of roast pork tenderloin with cranberry compote, roast fingerlings and onion/fennel/celery gratin.

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#2658 ScottyBoy

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Posted 05 December 2012 - 08:44 PM

Yum!

House dinner (I feed my roommate too much). Local rock cod, wild arugula, persimmon, pommegranete salad, roasted mustard bacon bussel sprouts.

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#2659 Ranz

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Posted 06 December 2012 - 04:32 AM

@gfweb - that tenderloin looks amazing.

@SB - Man, your roommate really lucked out..

#2660 Mr Holloway

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Posted 06 December 2012 - 10:43 AM

Great meals everyone :smile:

Deep dish style pizza
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Ready
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Shane

#2661 rotuts

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Posted 06 December 2012 - 10:50 AM

Mr H : Wow. makes me want to consider an 'egg' No 'money' shot of the pizza?

gf: beautiful pork: SV? Temp & time ?

#2662 gfweb

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Posted 06 December 2012 - 10:55 AM

Thanks!
No SV I cooked this old school. Not enough time for SV. :rolleyes: I salted x 10min, seared and 350 oven till 130 in the center (12 min?). Rested 10 minutes.

I wish the gratin had cooked as evenly as the meat. I should've turned it.


MrH, that pizza looks fabulous!

Edited by gfweb, 06 December 2012 - 10:56 AM.


#2663 ScottyBoy

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Posted 06 December 2012 - 11:05 AM

That pizza looks AWESOME
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#2664 MikeHartnett

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Posted 06 December 2012 - 01:50 PM

Ohn-no khaut swe (Burmese coconut sauce noodles) from Naomi Duguid's Burma.

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#2665 FrogPrincesse

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Posted 06 December 2012 - 03:14 PM

ScottyBoy has one very lucky roomate!
Shane's pizza looks quite spectacular. I am not usually into deep-dish pizza but could be tempted by this one.
And I like anything with coconut in it, so MikeHartnett's Burmese noodles look great as well.

Here is my November dinner recap.

Speaking of coconut, the first dish is a coconut and saffron shrimp curry with grilled coconut kale (both recipes are from Vij's). Simple and comforting.

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Halibut with lime ginger beurre blanc, cauliflower "couscous" and bok choy.

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Grilled bourbon sausage and roasted spaghetti squash (sprinkled with parmesan for him (front) and with goat cheese for me).

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Pasta bolognese (recipe from Marcella Hazan).

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Clams with vermouth and fennel.

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Grilled ribeye, roasted squash.

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Tandoori shrimp, roasted cauliflower.

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More Bolognese - this time using fresh lemon-thyme pasta shells. The sauce gets better over time.

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#2666 ScottyBoy

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Posted 06 December 2012 - 03:34 PM

Always dropping the big dinner bombs on us, nice!
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#2667 FrogPrincesse

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Posted 06 December 2012 - 03:40 PM

Always dropping the big dinner bombs on us, nice!

I am glad that you appreciate it. I wish I remembered to post on this thread more regularly. :smile:
I read it much more frequently than I post on it. Lots of fantastic ideas here! It's always a good place to look for inspiration.

#2668 ScottyBoy

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Posted 06 December 2012 - 10:04 PM

My roommate actually made me dinner, this is very weird...an awesome Korean BBQ bowl.

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Then I messed with a new dish since I got some awesome squid.

Charred Monterey Bay squid, celery root, garlic confit, satsuma beurre blanc, watermelon radish and sprouts

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#2669 liuzhou

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Posted 07 December 2012 - 04:23 AM

Despite being within spitting distance of the Tropic of whichever tropic is the northern one, it can get cold here. And no one has any heating.

So we just pile on more clothes and try to eat heartily.

Dinner tonight was fridge clearance soup. Carrot, mushroom and leek in a stock made from pigeon carcases from a few days ago and waiting in the freezer. Simple but warming. The black spots are freshly ground pepper.

Then a dish which I'm sure has a name, but not one I know. It is pork stewed in a fresh tomato sauce with garlic, chilli, onions, green and black olives, balsamic vinegar, and marjoram. Served with rice.

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Edited by liuzhou, 07 December 2012 - 04:36 AM.


#2670 radtek

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Posted 07 December 2012 - 05:04 AM

Ragout?