2176 replies to this topic

[ChrisTaylor]

My 83rd and 84th Larousse Gastronomique recipes. The first two for 2011.

Supremes of chicken a blanc:




(NOTE FROM MANAGEMENT: This topic is a continuation of Dinner! 2010)

Edited by Chris Hennes, 08 September 2012 - 09:45 AM.
Added management note

[ScottyBoy]

Yum! WA seafood!

[Shelby]

Pizza and sliders

[Lolagranola74]

Happy New Year to everyone.

Very long-time lurker (more like the Rip van Winkle of lurkers) and first time poster- now I have a camera I thought I'd dip a toe into the Dinner thread with my Christmas dinner. Fairly traditional English Christmas meal- nothing like what I grew up with which was roast goose, red cabbage and boiled new potatoes in honour of my mother's German heritage. So here it is... and it's nice to meet you all




Christmas Eve Nibbles and Bits- too knackered after cooking/cleaning/shopping frenzy. Fancy schmancy cold cuts, lovely cheeses, cheese biscuits, Turkish bread, crudites, pate- all the usual suspects.





Christmas Day starter- Smoked trout rilletes with capers, cornichons and horseradish, homemade melba toasts, herb salad and fennel seed vinagrette.





Roast turkey and trimmings (including my Jewish dad's legendary Christmas sausagemeat stuffing)



Winter pavlovas with apricot-vanilla mousse, pomegranate, Cape gooseberries, passion fruit, candied hazelnuts and my first attempt at spun sugar- coz that's what you want to be doing in the middle of everything else, spinning sugar.

Please also accept the standard apologies for poor photography skills and presentation that never looks as good on the plate as it does in my head.

[doctortim]

That's an impressive debut lolagranola74!

[Shelby]

That's an impressive debut lolagranola74!

I concur!!! BEAUTIFUL pavlova.

[Emily_R]

First meal of the new year was a new recipe for me -- Sichuan Dan Dan noodles. They were good, very numbing from the sichuan peppercorns, quite heavy and rich -- not an eat-em-everyday meal for me at least...

[Kim Shook]

You folks have been seriously busy. I am embarrassed to post my meager meals!

Bruce – thanks for the directions for the pork chops – I’m pretty sure that I have the Bittman book around somewhere – I’ll search it out after we get all the decorations tucked in for the year!

PopsicleToze – that pork sounds truly awesome! And I LOVE the imprint on your pie crusts!

Mjx – I’m sorry that your crepe experience was such a disaster (WHY do people insist on blathering when you are trying to concentrate?), but I’m afraid that it gave me the giggles. I SO identified!

Soba – I love your food shots, too! They are what I’d LIKE to have mine look like. I’ve decided that I need a digital photography class – to get all I can out of my camera. Not just for food – actually my food shots turn out better than my people shots!

David – crab au gratin! One of my very favorite dishes!

Shelby – girl, that pizza is amazing! I am still stuffed from dinner, but would love a piece of that.

Lola – Welcome! And what a beautiful first outing on eG! Everything looks delicious, but that Pavlova is truly gorgeous! And you write good, too – are you a blogger?

Catching up with some meals that I’ve made since I’ve been MIA –

Marinated London broil:


With (of course) salad:


Fries and Dorie’s luscious brioche rolls:


Taco spiced panko fried chicken breasts, Spanish rice (from a microwave package – I SERIOUSLY did not actually cook more than a few things in December) and a quick black bean/corn/salsa side:


Our decorate the tree fondue dinner –
Veggies and dips:


Beef, potatoes and sauces (béarnaise, horseradish, BBQ, Daddies and steak sauce):


Asiago bread and horseradish-cheddar spread:


Chocolate fondue for dessert:







Salad, chicken cordon bleu subs and green beans:




Breakfast this morning:

Sausage and egg on a buttered, toasted bun

Dinner tonight was our traditional New Year’s day meal:

Ham, black eyed peas, collards, scalloped tomatoes and cornbread.

The tomatoes looking a little more attractive:


And a salad for Mr. Kim who is not overly fond of black eyed peas:

Attached Images

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[Rico]

Breakfast this morning:

Resized to 86% (was 650 x 488) - Click image to enlarge

Sausage and egg on a buttered, toasted bun

That is just one of the most special and wonderful things I have seen in 2011.

[Kim Shook]

Breakfast this morning:

Resized to 86% (was 650 x 488) - Click image to enlarge

Sausage and egg on a buttered, toasted bun

That is just one of the most special and wonderful things I have seen in 2011.

Thank you, Rico! There's just something about a gooey egg, huh?

[percyn]

Some truly inspiring meals by all !!

Lola, welcome to eGullet and the Dinner thread.

Decided to make a retro New Year's meal -

Lobster Thermidor


Surf 'n Turf (sous vide Filet, broiled lobster)


Lobsters about to go under the broiler

[Rico]

A buddy of mine went hunting and had the decency to donate a few pounds of the ground venison to my fridge. So I cooked it up with some garlic and bacon and such, stuffed it in a poblano and roasted it. And then topped it with a batch of tomato sauce stuff I threw together.

[Rico]

Whoa, percyn, I was in such a hurry to post that I missed your steak and lobster. Wow, does that look incredible.

[ChrisTaylor]

Coq au vin



Hashed potatoes

[jmolinari]

Recreation of Motorino's pizza with brussels sprouts and pancetta.


And margherita with nduja


both cooked on the LBE

Edited by jmolinari, 03 January 2011 - 07:21 AM.

[C. sapidus]

jmolinari, beautiful pizzas! What is an LBE?

Rico, mmm, venison chile relleno.

A family favorite from Dancing Shrimp: garlic-black bean pan-fried fish, served with jasmine rice, cucumbers, and green salad. Tilapia fillets were deep-fried to brown, set aside, and then finished with the sauce. Cooking the tilapia in two stages yielded a beautifully tender-firm texture.

The aromatic sauce includes fermented black beans, ginger, cilantro roots, dark soy, rice wine, black pepper, cayenne, sugar, and a head of garlic. I’m posting this here because unfortunately the Thai cooking thread has been dormant lately.

Garlic-black bean pan-fried tilapia

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[ChrisTaylor]

A substantial lunch. A club sandwich with home made mayonnaise. Everything a la Larousse, of course.

[jmolinari]

Thank C.Sapidus. the LBE = little black egg pizza oven.
I explained how to make one here:

http://forums.egulle..._1#entry1747097

[toolprincess]

Very unexciting late dinner tonight. Got home at 7:45 and we had Sabretts hotdogs and Tater tots.

[ScottyBoy]

Sounds like one of my meals when I get done making fancy food for people...

[ScottyBoy]

Oh speaking of which. I like to keep a lot of cooked farro, beef or chicken and all the fixin's to make a wrap. Easy for me and hits all the flavor and textures that I want in a meal. Steak tonight,

[ChrisTaylor]

Spaghetti a la ligurienne. Basically, spaghetti (or spaghettini in my case) with a freshly made pesto sauce.

[toolprincess]

Oh speaking of which. I like to keep a lot of cooked farro, beef or chicken and all the fixin's to make a wrap. Easy for me and hits all the flavor and textures that I want in a meal. Steak tonight,

That looks delicious and very satisfying!

[C. sapidus]

Two-part dinner tonight. We heated up some chilli with leftover rice before younger son’s swim meet. If any chile survives the cook-off tomorrow, I will get a picture.

After the swim meet Mrs. C made smoothies for the boys, but I snacked on chayote al vapor, made with Serrano chiles, garlic, basil, feta cheese, and a squeeze of lime juice. Over the years my versions of this dish have strayed considerably from the Diana Kennedy's traditional recipe.

Attached Images

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[dcarch]

Some very fine cooking and photographs these past few days. Very impressed.

Made braised liver.

dcarch

[prasantrin]

Spaghetti a la ligurienne. Basically, spaghetti (or spaghettini in my case) with a freshly made pesto sauce.

What kind of pesto did you make? Looks heavy on the garlic! Yum!

[ChrisTaylor]

Spaghetti a la ligurienne. Basically, spaghetti (or spaghettini in my case) with a freshly made pesto sauce.

What kind of pesto did you make? Looks heavy on the garlic! Yum!

The ratios from Larousse Gastronomique:

• 2 cloves of garlic
• 25 grams pine nuts
• 40 grams pecorino romano
• 2 'sprigs' of basil (I added more than 2 'sprigs')

[ChrisTaylor]

Grilled chicken with a marinade of chilli, garlic and ginger



Tomato salad



Both Larousse recipes, of course.

[deadstroke]

Here are some Iron Chef recipes from Battle Cabbage. Hiromi Yamada's Cabbage, Scallop and Foie Gras Risotto.

[ChrisTaylor]

Spaghetti all'amatriciana. I used the first of my home-grown habanero chillies.