Dinner! 2013 (Part 1)
Posted 07 February 2013 - 08:43 AM
Huge plate of kebabs, served with Sumac
Ta Dikh, the burnt underside of the pot of saffron rice. A delicacy
Persian pastries and cookies
Persian pastry roll
Persian tea and coffee service
Co-Founder, The Society for Culinary Arts & Letters
offthebroiler.com - Food Blog | My Flickr photo stream
Posted 07 February 2013 - 09:32 AM
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!
Edited by ScottyBoy, 07 February 2013 - 09:33 AM.
Chef Facebook HQ Menlo Park, CA
My eGullet Foodblog
Posted 07 February 2013 - 10:09 AM
Posted 07 February 2013 - 10:12 AM
Posted 07 February 2013 - 11:21 AM
Posted 07 February 2013 - 09:32 PM
Spinach soup with pork meatballs, based on a recipe from the new Fuchsia Dunlop book:
Posted 07 February 2013 - 11:44 PM
Is that main served with puy lentils, pancetta, and baby croutons? Anything else? Some capers perhaps?
St. Pierre with parsley and ginger, Sauce Genevoise
Mandarin sorbet ravioli, champagne and basil cream
Nick Reynolds, aka "nickrey"
"My doctor told me to stop having intimate dinners for four.
Unless there are three other people." Orson Welles
My eG Foodblog
Posted 08 February 2013 - 06:02 AM
Posted 08 February 2013 - 09:26 AM
Posted 08 February 2013 - 09:58 AM
Posted 08 February 2013 - 06:31 PM
Posted 08 February 2013 - 09:39 PM
Posted 09 February 2013 - 06:38 AM
Really tasty with a salad
Posted 09 February 2013 - 09:17 AM
Posted 09 February 2013 - 01:21 PM
Posted 09 February 2013 - 04:25 PM
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!!
Posted 09 February 2013 - 06:03 PM
Yum! Duckburgers? What?!
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.
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!
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.
Posted 09 February 2013 - 07:30 PM
Posted 09 February 2013 - 07:39 PM
Fresh mint sauce was served on the side.;
Posted 10 February 2013 - 02:03 AM
MM,Holloway, Paul B....Holy crap you guys make great stuff.
Echo that. Beautiful food
Posted 10 February 2013 - 03:46 AM
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.
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
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.