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Dinner! 2013 (Part 1)


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#541 ScottyBoy

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Posted 24 February 2013 - 12:40 AM

Thanks everyone! I'm pretty stoked on this preparation, being citrus season and all.


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#542 liuzhou

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Posted 24 February 2013 - 12:42 AM

Isn't it odd?

Shelby says 

 I'd love to be able to experience eating something like that!  

 

At the same time I'm looking at the last post and thinking why don't the Chinese have brussel sprouts and only have one kind of (highly inferior) potato?

I guess we all want what we can't have.



#543 patrickamory

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Posted 24 February 2013 - 08:51 AM

Soba - No, I didn't make the bread salad unfortunately. I have to say, as good as the Zuni chicken was, I think I prefer the Marcella Hazan version that we usually make!



#544 Wapi

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Posted 24 February 2013 - 02:47 PM

I have just bought a pasta maker with a gift coupon received from my friends. Needless to say, my weekend was pasta themed :)

 

2013-02-23%2013.56.12%20%28Medium%29.jpg

My first attempt at ravioli. Filled with guacamole.

 

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Final dish: guacamole ravioli with tomato sauce finished with sour cream, parsley, coriander and parmesan.

 

2013-02-23%2015.26.01%20%28Medium%29.jpg

 

 

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Homemade tagliatelli with truffles. Delicous :)

 

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I also managed to buy some fresh scallops at a market in Brussels.

 

2013-02-23%2020.29.42%20%28Medium%29.jpg

 

Scallops with aerated cauliflower puree.



#545 Mr Holloway

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Posted 24 February 2013 - 08:15 PM

Very nice Wapi

 Everything looks awsome :smile:

 

 More fresh pasta

 

eggoriffic.jpg

 

After a rest

pasta-3.jpg

 

Rolling it out

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Sheets were dried for an hour, boiled for 2min, pat dry and assembled

colourchange.jpg

 

Why cook inside, when it is only -10 outside :laugh:

ontheEgg-2.jpg

 

Yum

sweetjesus.jpg

 

 Shane


Edited by Mr Holloway, 24 February 2013 - 08:23 PM.


#546 Antwaan Randle Kay

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Posted 24 February 2013 - 09:18 PM



Foie Gras Aspic with Celery and Black truffle



Scallops with sunchoke



more scallops, linguine



#547 Mr Holloway

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Posted 24 February 2013 - 09:34 PM

Wow!!

 I would like to retract my post please :laugh:

 

 Shane



#548 Keith_W

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Posted 25 February 2013 - 02:54 AM

Antwaan is mm84321 in disguise?
There is no love more sincere than the love of food - George Bernard Shaw

#549 mm84321

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Posted 25 February 2013 - 01:08 PM

Asparagus with mashed potatoes and an egg



#550 Wapi

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Posted 25 February 2013 - 03:15 PM

mm84321, I am so jealous at your presentation skills!

 

2013-02-25%2021.44.29%20%28Medium%29.jpg

 

Another similar lamb dish. This time around no gratin with cream but with onions and beef stock. Much lighter and a better match with the balsamico/honey sauce.



#551 mm84321

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Posted 25 February 2013 - 03:50 PM

Thanks Wapi! Your lamb looks super delish! Just want to spread the love.



#552 ScottyBoy

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Posted 25 February 2013 - 03:55 PM

The egg and asparagus demands explanation!  That yolk is golden and delicious but what are the details?


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#553 mm84321

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Posted 25 February 2013 - 04:01 PM

The egg and asparagus demands explanation!  That yolk is golden and delicious but what are the details?

 

The bottom of the plate is mashed potatoes. Then three blanched asparagus are on top of that, and then a thin slice of comté cheese is placed over and passed quickly under the broiler. Then you place a raw egg yolk in between some of the asparagus, and garnish with sliced spring onion, some asparagus shoots and croutons (finish fleur de sel and pepper, preferably Himalayan). The yolk broke as I was plating, but you get the idea. It is a great dish for early spring. 



#554 ScottyBoy

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Posted 25 February 2013 - 04:07 PM

Awesome!

 

Can't wait for Spring. It means great California produce and baseball.


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#555 Antwaan Randle Kay

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Posted 25 February 2013 - 04:12 PM

Do you work at the Meurice, mgm84321?!

 



#556 Steve Irby

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Posted 25 February 2013 - 05:10 PM

It's going to be bacon tonight.  Locally produced tamworth hog smoked with mulberry.  Various ends and pieces from the freezer. P1000486(1).JPG

The andouille and tasso were smoked over the weekend with pecan.  

 

P1000497(1).JPG  P1000502(1).JPG  P1000503(1).JPG

 

The cheeks are going to take a littler longer to become guanciale P1000499(1).JPG


Edited by Steve Irby, 25 February 2013 - 05:10 PM.


#557 ScottyBoy

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Posted 25 February 2013 - 06:55 PM

oooHHHoooOOhhHHH!!!!!!!! Porky goodness!


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#558 Steve Irby

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Posted 25 February 2013 - 07:14 PM

Luckily I live right across the bay from that Zuni chicken. Been going there since I was a little kid!

 

Salmon mi cuit, brined in salt water for 15 minutes and poached at 104 degrees for 1 hour. Satsuma-champagne buerre blanc with terragon and chives.

 

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What a great photo.  I don't want to sound like GF but's that's a money shot.



#559 patrickamory

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Posted 25 February 2013 - 08:37 PM

Embogoné, from Marcella Hazan:

 

embogone.jpg


Edited by patrickamory, 25 February 2013 - 08:39 PM.


#560 Scophthalmus maximus

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Posted 25 February 2013 - 08:43 PM

oooHHHoooOOhhHHH!!!!!!!! Porky goodness!


+1!

#561 Norm Matthews

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Posted 25 February 2013 - 09:33 PM

Been out of action for a couple months with a broken ankle.  Finally got back in the kitchen and made Braciole di Manzo, fettucini, a salad and some honeydew.[/size]
DSCN0450_zpsc1150420.jpg

Edited by Norm Matthews, 25 February 2013 - 09:41 PM.


#562 Baselerd

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Posted 26 February 2013 - 08:51 AM

That pork jowel looks amazing!

 

From the Momofuku cookbook: Glazed Mushrooms (Oyster and Shimeji), braised pistachio puree (with a few sprinkled on top), pickled sunchokes, quick-pickled radishes, sorrel. The technique for cooking the mushrooms in this recipe will probably be my go-to technique for quick dishes: pan fry the mushrooms on each side for two minutes in oil, then add butter and sherry vinegar (2:3 ratio) and reduce to a glaze on high. 

 

860302_10102881292763080_1847670005_o.jp


Edited by Baselerd, 26 February 2013 - 08:52 AM.


#563 FrogPrincesse

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Posted 26 February 2013 - 11:26 AM


[...]
also, I'm starting a batch of beet vinegar:

8498949417_761d59a541_z.jpg

This is peels and trimmings from 3 very large beets.


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Here, you see 1/2 cup red wine vinegar that's covering the beet peels. I'll set this in the fridge and take another pic on Sunday, then a 2nd pic 1-2 weeks later. The color should begin to transform from a deep red to a magenta or purple in a few days time. And that's when things begin to get interesting.

 

Catching up with all the amazing posts on this thread.

 

I am very intrigued by Soba's beet vinegar. What does the end product taste like? I would love to try this!



#564 Mr Holloway

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Posted 26 February 2013 - 11:36 AM

Another gift from the good Doctor :wink:

 

 Cantonese BBQ duck...amazing

 

 Shane



#565 ScottyBoy

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Posted 26 February 2013 - 04:03 PM

Beautiful 

Baselerd!
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#566 mm84321

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Posted 26 February 2013 - 04:03 PM

Turbot roasted in goose fat, celery, bone marrow, sauce vin rouge



#567 Scophthalmus maximus

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Posted 26 February 2013 - 04:43 PM

Is that Chilean?

#568 scubadoo97

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Posted 26 February 2013 - 06:59 PM

Another gift from the good Doctor :wink:

Cantonese BBQ duck...amazing


Shane


I can almost hear the skin crackling. Looks great

#569 huiray

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Posted 26 February 2013 - 07:40 PM

Another gift from the good Doctor :wink:

Cantonese BBQ duck...amazing


Shane


I can almost hear the skin crackling. Looks great

 

I could be wrong, but the duck looks a lot like the Cantonese roast ducks one can get from Chinese restaurants (in Chinatown & elsewhere)? If it is, then the skin isn't exactly that crispy but would have a slight chewiness/limpness to it (and it would be meant to be so)?  The one piece at the top right corner does also suggest that the duck was given the "classic treatment" of a "meen see" (bean sauce) marinade inside the cavity when it was roasted, a liquid marinade - not just a rubbing - which is recovered/"poured out" from the closed-up body cavity when cooked and then "opened".



#570 eldereno

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Posted 26 February 2013 - 08:03 PM

That pork jowel looks amazing!

 

From the Momofuku cookbook: Glazed Mushrooms (Oyster and Shimeji), braised pistachio puree (with a few sprinkled on top), pickled sunchokes, quick-pickled radishes, sorrel. The technique for cooking the mushrooms in this recipe will probably be my go-to technique for quick dishes: pan fry the mushrooms on each side for two minutes in oil, then add butter and sherry vinegar (2:3 ratio) and reduce to a glaze on high. 

 

860302_10102881292763080_1847670005_o.jp

 

There is just something about mushrooms....as soon as I make them one way and think that I will never prepare them any other way, I do find a way to prepare them differently that I JUST HAD TO TRY!  And  I loved them THAT way, too!!!!!  Maybe I just love mushrooms!


Donna