Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Dinner! 2007


  • This topic is locked This topic is locked
3582 replies to this topic

#1 rarerollingobject

rarerollingobject
  • participating member
  • 777 posts
  • Location:Sydney, Australia.

Posted 01 January 2007 - 02:36 AM

Something light-ish for a warm New Years' day in Sydney; Nam Khao Tod (Fried Crispy Rice Balls and Pork Salad).

- with pork mince poached in stock as no sour sausage on hand
- with cashew nuts instead of peanuts
- no pork skin
- with shredded makrut leaves, just because I like them
- with chilli added at the table as boyfriend is a chilli wimp (though he DID accidentally chew on one of the long dried ones)

But still good!

Posted Image


(NOTE FROM MANAGEMENT: This topic is a continuation of Dinner! 2006)

Edited by Chris Hennes, 08 September 2012 - 09:53 AM.
Added management note.


#2 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 01 January 2007 - 03:27 AM

Padang fish curry (gulai ikan masin): tender tilapia fillets simmered in a bright yellow coconut milk curry, gently seasoned with kaffir lime leaves and Thai chilies.

View Post


"Masin" means salty. Was there salt in the dish?

Braised lemongrass long beans (kacang panjang belacan): the long beans were quickly braised in a spice paste, seasoned with sugar and black soy sauce, and simmered until dry. This dish had more chile heat than I intended - most of the guests mixed the beans with rice.

View Post


More chile than you wanted was probably authentic, but you mention black soy sauce but not belacan (shrimp paste). Was there belacan in the dish? Belacan dishes have lots of belacan in them, and it makes them brown.

Edited by Pan, 01 January 2007 - 03:27 AM.


#3 suzilightning

suzilightning
  • participating member
  • 2,664 posts
  • Location:NW NJ

Posted 01 January 2007 - 07:26 AM

last night was our christmas celebration and that included dinner:

roasted rack of venison with a sweet pepper and jalapeno relish
potatoes au gratin
steamed broccoli with garlic and olive oil

leroy-duval champagne
chocolate truffles

then the presents...
The first zucchini I ever saw I killed it with a hoe.

Joe Gould
Monstrous Depravity (1963)

#4 C. sapidus

C. sapidus
  • participating member
  • 2,583 posts
  • Location:Maryland

Posted 01 January 2007 - 07:27 AM

"Masin" means salty. Was there salt in the dish?

Yes, there was salt in the dish, although it wasn’t particularly salty. Should it have been?

More chile than you wanted was probably authentic, but you mention black soy sauce but not belacan (shrimp paste). Was there belacan in the dish? Belacan dishes have lots of belacan in them, and it makes them brown.

The sauce was brown from the shrimp paste, but I used Thai (gapi) rather than belacan. Our Asian grocery does carry belacan. I wonder how different kinds of shrimp paste affect the final flavor of the dish.

Percy: Thanks! Enjoy the subtropical sun, return home, cook and take lots of pictures. :smile:

Doddie: Thank you! If you are willing to travel from South Korea to Maryland, we would be most ungracious not to make dinner for you. :biggrin:

Marcia: Nice-looking meals!

#5 Ann_T

Ann_T
  • participating member
  • 1,060 posts
  • Location:Cobble Hill

Posted 01 January 2007 - 09:11 AM

I was going through withdrawal the last few days with Egullet down. Missed reading about and seeing all the beautiful meals.

Bruce As always your food looks delicious.

Marcia Steak Diane and roasted cauliflower sounds great.


Our New Year's tradition has always been to stay in and have Lobster and Champagne for dinner. So last night was no expection. I bought four 1 /14 pound lobsters for the two of us. After they were boiled I split them and then finished them off on the grill.


Posted Image

#6 Pan

Pan
  • eGullet Society staff emeritus
  • 15,544 posts
  • Location:East Village, Manhattan

Posted 01 January 2007 - 12:19 PM

"Masin" means salty. Was there salt in the dish?

Yes, there was salt in the dish, although it wasn’t particularly salty. Should it have been?[...]

View Post


I really don't know, because I've never before heard of a dish called "gulai masin." Indonesian and Malaysian curries I've had shouldn't be particularly salty, because the salt should never stand out from the aromatic rempah (spicy mixture) profile. If I hadn't seen a recipe, I would have wondered if the curry was meant to be made with salted, dried fish (called "ikan kering" [dried fish], at least in Malaysia).

Edited by Pan, 01 January 2007 - 12:19 PM.


#7 Truc

Truc
  • participating member
  • 41 posts

Posted 01 January 2007 - 04:58 PM

I think it would be fittign that my first post be here. Just alittle about me, i used to be in the restaurant industry and im taking a "break" at the moment to go back to school and study some business. Im not sure if I will continue inthe cooking arena but I know I will stay close to the food industry. I came back from working in France and everything was just different when I got back. Anyway I was hankering to make something so i whipped something up the other day andthis is what I got. Its some of my favourite flavour combos.

This is a steak au poivre, with caramelised onion and sauteed pdt, red wine sauce, quenelle of blue cheese whipped cream and wilted arugula (a cause to the heat from beef) on top! Enjoy!

Posted Image


Posted Image

#8 percyn

percyn
  • society donor
  • 2,597 posts

Posted 01 January 2007 - 05:52 PM

Welcome Truc! Good first post and the picture of your dish certainly conveys your expertise.

#9 hathor

hathor
  • participating member
  • 2,690 posts
  • Location:New York, Montone, Italy

Posted 01 January 2007 - 06:45 PM

Happy New Year!! Hope everyone's holiday was tasty and full of laughter!
I've just emerged from a week long food orgy....too long to post here!! :laugh: :laugh:
I belong in the lobster for New Year's camp, as well, so I went with butter poached lobster.
Posted Image
Posted Image

Next year, I'll poach....but without the butter mount...its just toooo...buttery. And we all know that next year is gonna be here in a blink of the eye!
Buon' Anno!! :rolleyes:

#10 percyn

percyn
  • society donor
  • 2,597 posts

Posted 01 January 2007 - 06:53 PM

After a big brunch, I wanted something light, so I made

BLT on left over Brioche
Posted Image

#11 Megan Blocker

Megan Blocker
  • eGullet Society staff emeritus
  • 3,041 posts
  • Location:New York, NY

Posted 01 January 2007 - 06:55 PM

Hathor, I love the shot of the poaching butter!

I've been traveling a bit the last few weeks...went to Minnesota (my aunt and uncle live in Red Wing) for Christmas, and we had standing rib roast (18 pounds!), popovers, and roast winter veggies for dinner. I was in charge of the popovers and veggies...Aunt Joan did the roast, which was wonderful. We didn't have a pan big enough to cook the whole beast at once, so we cut it in half. Here it is before surgery:

Posted Image

And after...

Posted Image

The veggies (butternut squash, carrots, parsnips, and brussels sprouts, roasted and then glazed with balsamic, topped with some parsley):

Posted Image

Since I've been back, I've made a few meals. The other night, it was roast chicken and gratin dauphinois.

Posted Image

Posted Image

One afternoon a few weeks back, it was carbonara with peas and chicken!

Posted Image

I think I'm all caught up now... :biggrin:
"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan
eG Foodblogs: 2006 - 2007

#12 C. sapidus

C. sapidus
  • participating member
  • 2,583 posts
  • Location:Maryland

Posted 01 January 2007 - 07:49 PM

Ann_T: Thank you – that lobster looks delicious!

Megan: Welcome back – it looks like you had some hearty food over the holidays.

Truc: Welcome to eGullet and to Dinner!

Red-braised beef with daikon (hong shao niu rou), stir-fried Swiss chard with garlic, and microwave “Texas mashed potatoes”. More information on Chinese eats at home, post #442 (click).

Posted Image

#13 Jensen

Jensen
  • participating member
  • 2,097 posts
  • Location:Sacramento but I'd rather be in Victoria!

Posted 01 January 2007 - 08:01 PM

I was too hungry to wait for a photo but tonight's dinner was a creamy potato-cauliflower potage. A perfect meal for the post-holiday season...

#14 BryanZ

BryanZ
  • participating member
  • 2,700 posts
  • Location:NJ,NYC,NC

Posted 01 January 2007 - 09:44 PM

I've been continuing to cook out of the Bouchon cookbook with the rest of the family. Yesterday, we spent a couple hours knocking off a few recipes, today, more time on more recipes. I decided to take pictures for the sake of the Bouchon Cookbook thread but thought I'd post here, too. Again, I'm really unhappy with the image quality because my lighting is all off, but I do what I can.

From foreground to back:
Roasted beet salad, red onions, cara cara oranges
Duck breast, mustard sauce, wilted spinach
Cauliflower gratin
(The asparagus weren't at all from the cookbook)
Posted Image

Then a series of desserts we put together this evening:
Creme caramel
Posted Image

Tarte tatin
Posted Image
My mother strategically placed that apple in the background, not me.

Profiteroles
Posted Image

Everything except for the ice cream was done in-house. For those interested, I'll be posting critical commentary on the recipes and results in the Bouchon Cookbook thread.

#15 Megan Blocker

Megan Blocker
  • eGullet Society staff emeritus
  • 3,041 posts
  • Location:New York, NY

Posted 02 January 2007 - 07:21 AM

Everything except for the ice cream was done in-house.  For those interested, I'll be posting critical commentary on the recipes and results in the Bouchon Cookbook thread.

View Post

Yes, please! I got the Bouchon cookbook for Christmas, and the cauliflower gratin was one of the first things that struck me. And my little bro just dies for profiteroles, will have to make those at some point...
"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan
eG Foodblogs: 2006 - 2007

#16 Ann_T

Ann_T
  • participating member
  • 1,060 posts
  • Location:Cobble Hill

Posted 02 January 2007 - 10:56 AM

Truc Gorgeous steak.

Judith Your lobster looks amazing. I seriously debated whether to poach ours in butter, but decided to go the easy way. I'd still like to try this method at least once.

Megan Looks like you have been eating well. That Standing Rib roast is a thing of beauty.

Bryan Your dinner looks wonderful. I have that cookbook but haven't cooked anything out of it yet. I guess I need to. Soon.

Dinner last night was Greek seasoned baby back ribs. I pre-salted the ribs on Sunday. Served with a Greek Potato, Green Bean and Zucchini Stew.

Posted Image

Bread and Butter Pudding with a caramel sauce for dessert.

Posted Image

#17 Shaya

Shaya
  • participating member
  • 859 posts
  • Location:Halifax, NS

Posted 02 January 2007 - 05:39 PM

I've been away awhile, home to Montreal, where I did a lot of cooking and a lot of eating. I got out for two great meals which I shall describe on these two threads: Le Club Chasse et Peche and L'atelier.

I also made some of the meals for the family.

One Night we had:

Spinach Salad with Feta Dressing - my Mom had eaten this at a restaurant recently, and she loved it so much she wanted to reproduce it at home; I happily obliged, and it was great
Posted Image

Two Lasagnas:
Bolognese
Posted Image

Ricotta-Spinach
Posted Image

Alinka's Chocolate Cookies
Posted Image

This was another night's menu:

Risotto with Saffron, Pancetta and Mushrooms
Posted Image

Osso Buco - with some of the most beautiful veal shanks, from the Charlevoix region of Quebec.
Posted Image

Posted Image

Percy's Molten Lava Cakes with Hagen Dazs Vanilla - a HUGE hit; my brother in law went for seconds, and then thirds the following night
Posted Image

Another day I made some of my favorite snacks:
Sambousak Mal Tawa - filled with chickpeas, onions and spices; this is something my Grandmother has always prepared for me to bring back on the airplane, but as she can no longer really cook, I've taken the torch from her, happily.
Posted Image

Edited by Shaya, 03 January 2007 - 06:15 AM.


#18 Chris Amirault

Chris Amirault
  • eGullet Society staff emeritus
  • 19,626 posts
  • Location:Rhode Island

Posted 02 January 2007 - 06:47 PM

Shaya, those veal shanks are astonishing -- bulbous, even. I've never seen anything like them. What osso bucco recipe did you use?

Oh, and here's the link to Percy's molten chocolate cakes.
Chris Amirault
camirault@eGstaff.org
eG Ethics Signatory
Sir Luscious got gator belts and patty melts

#19 Marlene

Marlene
  • eGullet Society staff emeritus
  • 8,123 posts
  • Location:Alberta, Canada

Posted 02 January 2007 - 06:58 PM

Dinner last night was Greek seasoned baby back ribs.  I pre-salted the ribs on Sunday.  Served with a Greek Potato, Green Bean and Zucchini Stew.

Posted Image


View Post



Ann, my husband adores greek ribs. How did you season and cook these?
Marlene
cookskorner

Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#20 hathor

hathor
  • participating member
  • 2,690 posts
  • Location:New York, Montone, Italy

Posted 02 January 2007 - 07:02 PM

Just gorgeous photos and meals everyone! I'm getting smarter, I'm reading this thread when dinner is just about ready. :cool:
Megan, I thought of you on Christmas Eve...there were brussel sprouts! :laugh:
What's going to happen when pomegranate season is over?? They add such a 'bright' component to a dish. That salad of yours, Shaya, has exactly the right amount of those little jewels.
Last night: Fiery sauted shrimp (7 or 8 alarm fire) with julienned snow peas on saffron rice and a sprinkle of pomegranate seeds.
Posted Image

#21 Megan Blocker

Megan Blocker
  • eGullet Society staff emeritus
  • 3,041 posts
  • Location:New York, NY

Posted 02 January 2007 - 07:09 PM

I'm flattered, Judith!

Question - what did you use to give your shrimp the heat?
"We had dry martinis; great wing-shaped glasses of perfumed fire, tangy as the early morning air." - Elaine Dundy, The Dud Avocado

Queenie Takes Manhattan
eG Foodblogs: 2006 - 2007

#22 shengcai

shengcai
  • participating member
  • 93 posts
  • Location:St. Louis, Missouri

Posted 02 January 2007 - 07:47 PM

Bread and Butter Pudding with a caramel sauce for dessert.

Posted Image

View Post


Ann, I'm absolutely drooling over this bread and butter pudding, as it is one of my favorite desserts. Would you please share this recipe?

#23 C. sapidus

C. sapidus
  • participating member
  • 2,583 posts
  • Location:Maryland

Posted 02 January 2007 - 08:08 PM

Welcome back, Shaya! You and your dinners were missed.

We had another Cradle of Flavor dinner tonight.

Fried potatoes with chile-shallot sambal (kentang balado - Indonesia - front right): deep-fried baby Yukon Gold wedges topped with a fried chile sambal. We will definitely make this again.

Pan-seared flounder (chuan-chuan – Malaysia - middle): The recipe called for mackerel, but when we defrosted the mackerel it was, um, gross, so we used flounder fillets. The topping was delicious: ginger matchsticks sauteed with slices of red onion, garlic, and chilies, and finished with black and regular soy sauce, sugar, black pepper, and Chinkiang vinegar.

Stir-fried baby bok choy with garlic and chilies (tumis sayur - back left): Pretty self-explanatory.

Posted Image

#24 Ann_T

Ann_T
  • participating member
  • 1,060 posts
  • Location:Cobble Hill

Posted 02 January 2007 - 09:12 PM

Shaya, I've missed you and your wonderful meals and photos. I bet your family is sorry that you had to go back home.


Ann, my husband adores greek ribs.  How did you season and cook these?

View Post


Marlene, I posted the basic recipe on Recipe Gullet.


Ann, I'm absolutely drooling over this bread and butter pudding, as it is one of my favorite desserts. Would you please share this recipe?

View Post


Shengcai, My Bread and Butter Pudding recipe is also on Recipe Gullet.

Dinner tonight was Cheese Ravioli,made using wonton skins with some of the sourdough bread I baked today.

Posted Image


Ann

#25 Marlene

Marlene
  • eGullet Society staff emeritus
  • 8,123 posts
  • Location:Alberta, Canada

Posted 02 January 2007 - 09:16 PM

Excellent Ann, thanks. Must they be grilled or would they work just as well baked in the oven?

edited to add, I made your fried chicken cutlets tonight! :smile:

Edited by Marlene, 02 January 2007 - 09:17 PM.

Marlene
cookskorner

Practice. Do it over. Get it right.
Mostly, I want people to be as happy eating my food as I am cooking it.

#26 Ling

Ling
  • participating member
  • 4,946 posts
  • Location:Seattle, WA

Posted 03 January 2007 - 12:30 AM

So many beautiful meals here, but oh that sauce--

Posted Image

View Post


--I want to drink it! :raz:

#27 D90

D90
  • participating member
  • 128 posts
  • Location:Richmond

Posted 03 January 2007 - 02:40 AM

wow everything looks great on here, I havent been on here much latey I must remeber to do so.
This was my first homemade meal of the new year, quick and simple..
Seared Kobe Beef (I know it looks over done but it really was not :rolleyes:) with just abit of sauce, boiled peeled and pan fried prawns with a side of steamed rice and baby bok choy drizzled with sesame seed oil.

Posted Image
Posted Image

I bought a few packs of Kobe Yakiniku which was a good deal at 20% off, too bad they were sold out of the premium cut. I also forgot my credit cards at home on the last day of their sale, 45min befor closing and it was the 31st so no steaks for me :sad: which were 30% off but of course they would of been alot more $$$.

Edited by D90, 03 January 2007 - 02:44 AM.


#28 Shaya

Shaya
  • participating member
  • 859 posts
  • Location:Halifax, NS

Posted 03 January 2007 - 06:23 AM

Thanks for the welcome back, it's always nice to know you're loved :wub: .

Shaya, those veal shanks are astonishing -- bulbous, even. I've never seen anything like them. What osso bucco recipe did you use?


I know, Chris. I had never seen such beauties either. With my family the priorities are that the food be clean, not greasy and not fatty. Somehow we grew up without so much as butter on the table, let alone on the pan. So my sweetie de-fatted the shanks before we tied them up.

I pretty much used Marcella's version with a few modifications in technique: mirepoix, herbs, zest, stock, wine, gremolata at the end. I also braised in the oven with some parchment pressed against the meat, tucked under the lid. When they were cooked, I strained and defatted the braising liquid, added some more wine and stock and reduced to a nice sauce.

#29 hathor

hathor
  • participating member
  • 2,690 posts
  • Location:New York, Montone, Italy

Posted 03 January 2007 - 06:59 AM

I'm flattered, Judith!

Question - what did you use to give your shrimp the heat?

View Post


Some dried chili peppers and a habenero (sp?) pepper. I'm also currently 'in love' with smoked Spanish paprika, not spicy but it seems to lift the chili pepper flavor.

#30 hathor

hathor
  • participating member
  • 2,690 posts
  • Location:New York, Montone, Italy

Posted 03 January 2007 - 07:05 AM

I pretty much used Marcella's version with a few modifications in technique:  mirepoix, herbs, zest, stock, wine, gremolata at the end.  I also braised in the oven with some parchment pressed against the meat, tucked under the lid.  When they were cooked, I strained and defatted the braising liquid, added some more wine and stock and reduced to a nice sauce.

View Post


Oh, Shaya, trust me...we all look forward to your meals! :biggrin: I love osso bucco, when our son was little he would beg me to make 'that soft meat'. :laugh: :laugh:
I have a question: what does the paper under the lid do? I used that technique for the first time making octopus over the holidays. I just followed the recipe, but I didn't understand why I was doing it.