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Dinner! 2013 (Part 1)


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#391 Jason Perlow

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Posted 07 February 2013 - 08:43 AM

I can't take the credit for making any of these dishes, I was out on a business trip to Southern California earlier this week and I had dinner at my manager's house. His wife put on an INCREDIBLE spread of Persian dishes, only SOME of which I photographed here:

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Ghormeh Sabzi

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Tabbouleh

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Huge plate of kebabs, served with Sumac

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Ta Dikh, the burnt underside of the pot of saffron rice. A delicacy

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Persian pastries and cookies

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Persian pastry roll

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Persian tea and coffee service
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#392 ScottyBoy

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Posted 07 February 2013 - 09:32 AM

My longest running client who I've actually started doing themed dinners for is going to Next restaurant in April. They're doing "The Hunt" right now, a wild game and stuff themed dinner so he asked me to mess around with my own version. I did some cold smoked salmon mi cuit with citrus, roasted quail stuffed with red qiunoa and garlic confit, wild boar ragu on pasta made with eggs from my friend's chickens, wild venison loin with root veggies, hedgehog mushrooms and blackberry-veal demi and then some torn honey sponge cake, strawberry ice cream and hazelnut-chocolate crumble. I just tried to do more of a rustic "throw it on the plate thing".

It was a lot of fun and they were pretty stoked. This is one of the few clients that I know the kitchen so well I get to sit down and eat with them!

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Edited by ScottyBoy, 07 February 2013 - 09:33 AM.

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#393 The J

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Posted 07 February 2013 - 10:09 AM

Jason -- can I move in with your manager? That spread looks amazing!

#394 Okanagancook

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Posted 07 February 2013 - 10:12 AM

Found a 1/4 of a fresh turkey at the store which is perfect for the two of us. Bonus, all dark meat. Presalted for a day as recommended in All About Roasting.DSC_0015.jpg
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#395 CindyMarshall

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Posted 07 February 2013 - 11:21 AM

Butter garlic marinated turkey tenders. 1.25 lb. Free range, veggie fed. DSC_0052a.jpg

#396 mm84321

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Posted 07 February 2013 - 07:36 PM

St. Pierre
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St. Pierre with parsley and ginger, Sauce Genevoise
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Mandarin sorbet ravioli, champagne and basil cream
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#397 patrickamory

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Posted 07 February 2013 - 09:32 PM

Amazing looking Persian food Jason, especially the blackish-green gormeh sabzi (exactly the right color).

Spinach soup with pork meatballs, based on a recipe from the new Fuchsia Dunlop book:

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#398 nickrey

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Posted 07 February 2013 - 11:44 PM

St. Pierre
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St. Pierre with parsley and ginger, Sauce Genevoise
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Mandarin sorbet ravioli, champagne and basil cream
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Is that main served with puy lentils, pancetta, and baby croutons? Anything else? Some capers perhaps?

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Unless there are three other people." Orson Welles
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#399 mm84321

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Posted 08 February 2013 - 05:51 AM

Is that main served with puy lentils, pancetta, and baby croutons? Anything else? Some capers perhaps?


Yes. Lentils with Morteau sausage. There are also periwinkles added to the sauce.

#400 rotuts

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Posted 08 February 2013 - 06:02 AM

the pork w Sp. soup looks soo good Ill look it up in the book and give it a whirl.

#401 patrickamory

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Posted 08 February 2013 - 09:26 AM

rotuts, it's the "soup with vegetables and meatballs (yuan zi tang)". Calls for a large quantity of chicken stock.

#402 rotuts

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Posted 08 February 2013 - 09:58 AM

Thanks. Ive bookmarked it. seems easy enough!

#403 patrickamory

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Posted 08 February 2013 - 06:01 PM

Went Western. Sour cream noodle bake:

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#404 mm84321

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Posted 08 February 2013 - 06:08 PM

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Jerusalem artichoke veloute, scallop and black truffle
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Crispy eggs with black truffle
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Foie gras aspic with celery and black truffle
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  • Plantes Vertes likes this

#405 scubadoo97

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Posted 08 February 2013 - 06:31 PM

Tonight made pan seared salmon fillets over beluga lentils and a side of roasted brussel sprouts

#406 patrickamory

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Posted 08 February 2013 - 07:08 PM

mm that is off the hook

#407 Steve Irby

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Posted 08 February 2013 - 09:39 PM

mm84321 - agree with patrickamory, your contributions are off the hook and so far beyond my imagination and skill set that it is mind boggling.

#408 Mr Holloway

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Posted 09 February 2013 - 06:38 AM

We got hit pretty good yesterday, but you still gotta eat :laugh:
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Really tasty with a salad
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Shane

#409 Paul Bacino

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Posted 09 February 2013 - 09:17 AM

Jerusalem artichoke veloute, scallop and black truffle!! Now I'm going to have to find some Black truffles.
Its good to have Morels

#410 Emily_R

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Posted 09 February 2013 - 01:21 PM

Wow Shane -- Is that a pork tenderloin stuffed in bread, wrapped in bacon, and smoked on the grill? I'm in awe (and drooling).

#411 ScottyBoy

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Posted 09 February 2013 - 01:42 PM

OK mm84321, this is it.

You are an undercover michelin starred chef sent here to mess with us.

Admit it.
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#412 Paul Bacino

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Posted 09 February 2013 - 04:25 PM

With all this talk about.. Roux, what do do with your skimmed fat and super bowl food!! WT-- A gumbo came to mind

I used Chicken Smultz and oil.. Medium brown Roux

This is Shrimp ( tiger ) and Andouille ( WF ) wish I had some Tasso

Shrimp and Andouille Gumbo with Brown rice!!

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Its good to have Morels

#413 patrickamory

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Posted 09 February 2013 - 04:26 PM

Gorgeous gumbo Paul

#414 Ericpo

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Posted 09 February 2013 - 06:03 PM

Tonight I got a bit experimental. Duckburgers. Never made them before.

Hand chopped duck meat (leg and breast) mixed with duck fat and Japanese 7 spice powder (Shichimi Togarashi 七味唐辛子). Fried in duck fat.

We don't get hamburger buns round here, so I improvised with some Chinese bread. A bit of salad and some Japanese pickled ginger.

I ate three! With fries.


Yum! Duckburgers? What?!

I am literally blue with jealousy right now...I have a hard time even finding duck breast where I live. And I search regularly.

Awesome recipe though!
Do or do not. There is no try.
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#415 PattyO

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Posted 09 February 2013 - 07:00 PM

OK mm84321, this is it.

You are an undercover michelin starred chef sent here to mess with us.

Admit it.


Seriously...

#416 gfweb

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Posted 09 February 2013 - 07:30 PM

MM,Holloway, Paul B....Holy crap you guys make great stuff.

#417 Dejah

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Posted 09 February 2013 - 07:39 PM

Lamb chops - pan seared and finished in the oven. Served with cardamon / brown sugar carrots and turnip tossed with pan stuff from the chops.
Fresh mint sauce was served on the side.;

lamb chops cardamon carrots 9158.jpg
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#418 patrickamory

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Posted 09 February 2013 - 09:29 PM

Chili

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#419 scubadoo97

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Posted 10 February 2013 - 02:03 AM

MM,Holloway, Paul B....Holy crap you guys make great stuff.


Echo that. Beautiful food

#420 SobaAddict70

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Posted 10 February 2013 - 03:46 AM

thanks huiray.

tonight:

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Insalata di ceci e porri (chickpea and leek salad)

For most people, I recommend slicing the leeks thinner than you see above, which will alleviate the "harshness". Or blanch it if you prefer. I have a high tolerance for raw onion/leek; it doesn't bother me.

Contains chickpeas (which were prepared from dried), leeks and Castelvetrano olives. The dressing is red wine, red wine vinegar, Italian parsley, extra-virgin olive oil, sea salt and black pepper.

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Not a bad first attempt at homemade tagliatelle, eh? I guess I should also mention I don't have a pasta machine -- mostly because I don't have any room in my kitchen to put one.

BTW, this is the recipe I used: http://www.saveur.co...ade-Tagliatelle

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Tagliatelle con zucca, funghi e pancetta (tagliatelle pasta with winter squash, wild mushrooms and pancetta)

I should have begun making fresh pasta a long time ago. You'll be seeing a lot more from me in the near future, like ravioli for example. :wink: