Jump to content


Welcome to the eG Forums!

These forums are a service of the Society for Culinary Arts & Letters, a 501c3 nonprofit organization dedicated to advancement of the culinary arts. Anyone can read the forums, however if you would like to participate in active discussions please join the Society.

Photo

Dinner! 2013 (Part 1)


  • Please log in to reply
574 replies to this topic

#571 basquecook

basquecook
  • participating member
  • 534 posts

Posted 26 February 2013 - 11:37 PM

very beautiful things here. 

 

Simple ravioli for the little one tonight.  from left over 12 egg yolk pasta dough.  filling was ricotta, parm, mozzarella, salt, sugar, pepper and an egg yolk.  

 

8511304037_e679620400.jpg

 

froze the rest. 

 

Tomato puree with salt, sugar, garlic, pepper and a little shot of milk. Topped with cheese. 

 

8512412396_99bcd6ec78.jpg


Edited by basquecook, 26 February 2013 - 11:41 PM.

“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK


#572 Baselerd

Baselerd
  • participating member
  • 460 posts
  • Location:Texas

Posted 27 February 2013 - 07:23 AM

Yellowfin tuna sashimi, watermelon, olive oil, marinated fish sauce fluid gel, herb puree, thai chili (from the Uchi Cookbook):

 

tumblr_miv5piCnDv1rvhqcjo1_1280.jpg


Edited by Baselerd, 27 February 2013 - 07:27 AM.


#573 SobaAddict70

SobaAddict70
  • legacy participant
  • 7,609 posts
  • Location:Hobbiton, the Shire

Posted 27 February 2013 - 10:31 AM

FP -- it's a bit like pickled beets in liquid form. 

 

070.JPG

 

this shot was taken 24 hours later.  color's great, although it's not quite there yet.  there's a hint of elusive sweetness, as the beet peels have tamed the vinegar's harshness a little bit. 

 

I've come down with the makings of a cold in the past couple of days, and haven't been cooking much.  might order Chinese tonight ... or do something simple.  if I don't cook for more than one or two days, I start to go batshit crazy.  :raz:



#574 SobaAddict70

SobaAddict70
  • legacy participant
  • 7,609 posts
  • Location:Hobbiton, the Shire

Posted 27 February 2013 - 10:47 AM

so much of what we throw out as trash is really food in another form.  besides beet peels, you can do amazing things with asparagus stalks, mushroom trimmings, cauliflower leaves, broccoli stem, cabbage core, watermelon rind, celery leaves, potato peels and carrot tops.

 

if this kind of thing appeals to you, here's an NYT article from a while ago that discusses things in more detail:  http://www.nytimes.c...nner.html?_r=2

 

part of 2013's cooking resolutions, for me anyway, is to do more with what I buy from USGM.  it's a way to get the most out of what I get, and economical too. 

 

 

 

Moderator note: This topic continues in Dinner! 2013 (Part 2)



#575 Ericpo

Ericpo
  • participating member
  • 73 posts

Posted 19 March 2013 - 10:02 AM

Took a day off from Chinese to try something from The Food Of Morocco, which I got for Christmas. It's funny, I recently made a Parsi chicken with apricot dish. This one was even better. Though, as usual with Wolfert recipes, it turned out to be far more involved and time-consuming that a quick skim would suggest. Nonetheless incredible - one of my favorite new dishes.

While the marinated chicken cooks with onions in the tagine, you simmer butter, sugar, cinnamon and the apricots down to a syrupy glaze:

attachicon.gifapricots_in_butter.jpg

This then goes in the tagine along with some fresh herbs and they cook until the meat is falling off the bone:

attachicon.gifapricots_chicken_in_tagine.jpg

The final step is a quick glaze under the broiler, followed by a scattering of pine nuts.

attachicon.gifchicken_apricots_final.jpg

Umm yum. Recipe pleeeeaaase? with a cherry on top?


Do or do not. There is no try.
-Yoda