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Dinner! 2013 (Part 1)


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#331 Dejah

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Posted 30 January 2013 - 03:50 PM

Liuzhou: Did you use fresh duck or Chinese BBQ duck? I have seen a couple of recipes using the BBQ duck and wondered how that would taste.
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#332 liuzhou

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Posted 30 January 2013 - 06:20 PM

Liuzhou: Did you use fresh duck or Chinese BBQ duck? I have seen a couple of recipes using the BBQ duck and wondered how that would taste.

I used fresh duck. Deboned legs, in fact.

I've seen those recipes, too, but never tried them. Never fancied it.

#333 The J

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Posted 30 January 2013 - 07:12 PM

Pasta with roasted eggplant, zucchini, broccoli, garlic, chicken sausage and tomato. I had roasted the vegetables the other day, and sauteed them today with the sausage. Finished with some fresh tomato and basil.
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#334 robirdstx

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Posted 30 January 2013 - 07:30 PM

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Chicken Marsala accompanied by a salad similar to the one I posted the other day.

Edited by robirdstx, 30 January 2013 - 07:43 PM.


#335 scubadoo97

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Posted 30 January 2013 - 07:37 PM

Made NOLA style BBQ shrimp tonight

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#336 Dejah

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Posted 30 January 2013 - 08:21 PM

Robirdstix: Happy to see the chicken marsala. It's been quite a while since I made it!

Scubadoo97! Want to lick the screen...that sauce! Homemade BBQ sauce? Care to share the recipe?

I made Brazilian Chicken in Cococnut Milk last week, but gave most of it away to my Brazilian students.
So tonight, I made a double batch, and we really enjoyed it.

Hubby prefers breasts but he got a leg as well: his plate

2 Brazilian chicken Bill's 8981.jpg

I prefer legs and wings: my plate

Sue-On's Brazilian chicken 8985.jpg
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#337 SobaAddict70

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Posted 30 January 2013 - 10:41 PM

tonight:

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Chickpeas with winter greens and almonds

This is a vegan version of the tapa "garbanzos con espinaca", with watercress instead of spinach. Try to use dried chickpeas instead of canned, as the difference in taste is immeasurable. The chickpeas can be cooked a couple of days beforehand, if time is an issue.

The recipe will be on the blog later this week. Inspired by David Tanis' version here: http://www.nytimes.c...th-Chorizo.html


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Spaghetti con le sarde e finocchio (spaghetti with sardines and fennel)

#338 crimsonfancy

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Posted 31 January 2013 - 12:03 AM

tonight:



Chickpeas with winter greens and almonds

This is a vegan version of the tapa "garbanzos con espinaca", with watercress instead of spinach. Try to use dried chickpeas instead of canned, as the difference in taste is immeasurable. The chickpeas can be cooked a couple of days beforehand, if time is an issue.

The recipe will be on the blog later this week. Inspired by David Tanis' version here: http://www.nytimes.c...th-Chorizo.html




Spaghetti con le sarde e finocchio (spaghetti with sardines and fennel)



Clean and sexy food right there.

#339 benthescientist

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Posted 31 January 2013 - 02:57 AM

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Chilli chicken (piquin, puta, arbol, ancho, birdseye, paprika, oregano, coriander) tortilla wrap with guacamole, tomato, roast bell pepper, sour cream and lime.

One of my staples.

#340 scubadoo97

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Posted 31 January 2013 - 03:23 PM

Scubadoo97! Want to lick the screen...that sauce! Homemade BBQ sauce? Care to share the recipe?


Thanks Dejah,
The BBQ sauce consisted of the reduced stock from the heads of the shrimp, onions, garlic, sectioned meyer lemons, homemade Creole spice blend, bay leaves, Worcestershire sauce and butter. The ratio of Worcestershire sauce to butter was 4 Tbs WS to 1 stick of butter. Less butter than many recipes called for but still too much for me. I'll go less next time

Your chicken dish looks very rich and inviting. I've done Thai dishes with coconut milk but not Brazilian.

Soba, the chickpeas look really good. I've done it with spinch many times. Are your chickpeas canned or homemade? I just can't get my pressure cooked garbanzos to look that pretty.

#341 SobaAddict70

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Posted 31 January 2013 - 08:52 PM


Scubadoo97! Want to lick the screen...that sauce! Homemade BBQ sauce? Care to share the recipe?


Thanks Dejah,
The BBQ sauce consisted of the reduced stock from the heads of the shrimp, onions, garlic, sectioned meyer lemons, homemade Creole spice blend, bay leaves, Worcestershire sauce and butter. The ratio of Worcestershire sauce to butter was 4 Tbs WS to 1 stick of butter. Less butter than many recipes called for but still too much for me. I'll go less next time

Your chicken dish looks very rich and inviting. I've done Thai dishes with coconut milk but not Brazilian.

Soba, the chickpeas look really good. I've done it with spinch many times. Are your chickpeas canned or homemade? I just can't get my pressure cooked garbanzos to look that pretty.


The chickpeas were soaked for 24 hours, then cooked in 5 cups water, a clove-studded half onion and some coarsely chopped carrot for a little over an hour.

The ingredients for the tapa consist of onion, olive oil, pimenton, cumin, sea salt, black pepper, garlic, almonds and watercress. (I adapted the recipe so that it'd be vegan and based on what was on hand in my pantry.)

#342 dcarch

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Posted 31 January 2013 - 08:53 PM

Scubadoo – You have done some amazing photos of delicious dishes lately.

Dejah – I like the way you enjoy the chicken with your Hubby.

Robirdstx - Chicken Marsala looks beautiful and appetizing.

Liuzhou – Nice Thai style red duck curry. Is that how you are supposed to enjoy the dish, with a wrapper?

Kerry Beal – Very pretty plated roasted chicken.

C. sapidus – The best coconut rice I haver seen in a while.

pastameshugana – I lives not far from NYC’s Katz Deli, I know a good Pastrami, and yours is a good Pastrami.

FrogPrincesse – luscious rack of lamb.

Kim – I will work as a helper in your kitchen and may be I will learn to make wonderful simple food.

Scottyboy – extraordinary swordfish!

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Practicing a few dishes for Valentine’s Day.

dcarch


Sous Vide Pork Chops
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Sous Vide Pork Loin
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Fried Rice
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Edited by dcarch, 31 January 2013 - 08:54 PM.


#343 scubadoo97

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Posted 31 January 2013 - 09:00 PM

Decarch, my wife said she wants that for Valentines dinner

Always stunning

#344 liuzhou

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Posted 31 January 2013 - 10:04 PM

Liuzhou – Nice Thai style red duck curry. Is that how you are supposed to enjoy the dish, with a wrapper?


It isn't traditional, no. But I often do. There was rice, too.

Edited by liuzhou, 31 January 2013 - 10:08 PM.


#345 mm84321

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Posted 01 February 2013 - 06:42 PM

Four Story Hill Farm pigeon
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#346 Twyst

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Posted 01 February 2013 - 06:44 PM

Four Story Hill Farm pigeon
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Beautiful as usual. Is that a cabbage roll with a gaufrette on top?

#347 mm84321

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Posted 01 February 2013 - 07:00 PM

Beautiful as usual. Is that a cabbage roll with a gaufrette on top?


Indeed! Basically carrots, turnips, haricot vert and asparagus, all cut in 5mm batonnet, spread with an herb butter (chervil, chives parsley) and rolled around a stick of pre-cooked foie gras then wrapped tightly in plastic. They are reheated by steam.
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#348 huiray

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Posted 01 February 2013 - 11:11 PM

Late night supper.
Chinese roast duck, broad wonton noodles dressed with sauce from the roast duck, blanched Taiwan A-choy. Chopped scallions on top.

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#349 ChrisTaylor

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Posted 02 February 2013 - 12:51 AM

Beautiful treatment of the duck, huiray.

Chris Taylor

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#350 Mr Holloway

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Posted 02 February 2013 - 03:49 AM

Great meals everyone :smile:

With the wind howling outside into the negatives,
dinner was cream of potato with cheddar and bacon
with some tasty storebought sourdough
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Shane

#351 patrickamory

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Posted 02 February 2013 - 11:01 AM

huiray, nice treatment of the duck. Care to share your recipe?

We've had a whole fresh duck drying on the rack in the fridge for two days now... looking for ideas.

Spaghetti puttanesca:

puttanesca.jpg

#352 huiray

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Posted 02 February 2013 - 11:19 AM

@patrickamory & ChrisTaylor - I can't take any credit for the duck, except for how I used it and how I combined it with those ingredients. It was store-bought, from my local Chinese grocery. Nevertheless, it would have been done in the "classical" Chinese way, I'm sure the www would provide some info.

#353 Wapi

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Posted 02 February 2013 - 05:05 PM

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Finally used my Polyscience smoking gun: lightly smoked salmon with sateed shallots, spring onions, lemon and olive oil. (smoke in glass hard to see on picture)

Sauce: Sourcream with chives, lemon and peper and salt.

main dish:

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Cauliflower puree with skrei fillet
Sauce: lemon grass, spring onions, garlic, pepper, salt, cream ==> blender ==> heated

Edited by Wapi, 02 February 2013 - 05:05 PM.


#354 David Ross

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Posted 02 February 2013 - 06:41 PM

Endive cream soup with sherry

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Delicious! I'm always looking for new ways to use lettuce in savory dishes.

#355 patrickamory

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Posted 02 February 2013 - 07:49 PM

Indian food tonight, with a bit of Persian influence. Clockwise from top: lamb kheema with saffron rosewater, spinach pachadi, tahdig, lime pickle, mango chutney.

indian.jpg

#356 Mr Holloway

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Posted 03 February 2013 - 10:58 AM

Working on some Toronto Eggfest ideas. One might be a maple bread, toasted with peameal bacon and
maple sauce
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Tasty,
maybe a little more maple syrup
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Dinner was poor man SV tenderloin and sweet tater pancakes w/t curry
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Served with a lemon yogurt, excellent
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Shane

#357 b1os

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Posted 03 February 2013 - 02:59 PM

So far 2013:
From Jerusalem (Ottolenghi/Tamimi)
Spicy carrots

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Cauliflower/parsley/celery/hazelnut/pomegranate salad

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Red beet, leek

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Muhallabieh

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Rabbit braised in port wine/thyme-sauce

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EMP's cauliflower dish

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From Alain Passard's video series at Le Point

Spinach, hazelnuts

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Chicory, apple

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Chicory, champignons, coriander

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Cauliflowerisotto

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Pineapple, apple, lime, olive oil/lemon juice/acacia honey-vinaigrette

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Avocado soufflé

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#358 kayb

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Posted 03 February 2013 - 03:15 PM

b1os, the avocado souffle is the most astonishing thing I've seen in ages -- would you elaborate on rx, techique?
Don't ask. Eat it.

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#359 b1os

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Posted 03 February 2013 - 03:36 PM

It's rather simple.

You need:
2 avocados
70g sugar
4 eggs
1 vanilla pod
four pieces of dark bitter chocolate
coarse sea salt

Preheat the oven to 220-250°C. Get a large baking dish, or pan, and fill it with coarse sea salt. Make four molding in the salt by pressing the avocados in it such that four halfs of avocados fit next to each other (it's important to do this before it goes in the oven since the salt begins to get tough and you can't really mold it afterwards). You split two avocados in half, remove the pit, remove the meat without damaging the skin/shell of the avocado (the soufflé gets baked in it) and "strain" it through a tamis in a bowl. Add the seeds of a vanilla pod. Now you either put the mixture in a food processor and pulse it a few times or take a Bamix/ESGE Zauberstab (or equivalent) and mix it a bit to get a fine purée. Start beating the egg whites and slowly add the sugar (I think I'll use a little bit more next time). Once it's stiff, fold some of it into the avocado purée. You won't need all the stiff egg whites, but as you probably know, it's easier to beat four egg whites than two or three. Get the baking dish/pan/whatever out of the oven, put the four avocado shells in their spots, put the avocado mousse in a piping bag (?), then fill each avocado halfway full. Place a piece of chocolate in the center, then cover with more avocado mousse. It goes in the oven for about five minutes. Remove from the oven, dust with icing sugar (a step which I forgot).

You can see the video here, in French: http://www.lepoint.f...1620457_571.php

Edited by b1os, 03 February 2013 - 03:37 PM.


#360 kayb

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Posted 03 February 2013 - 03:44 PM

Oh, that's marvelous! Thank you!
Don't ask. Eat it.

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