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Dinner! 2013 (Part 1)


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#241 PeterLG

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Posted 20 January 2013 - 12:17 PM

Looks absolutely delicious. Mind sharing more details? Wagyu done sous vide + blowtorch? The crumble on the egg?

#242 ScottyBoy

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Posted 20 January 2013 - 12:21 PM

Wagyu just pan seared, oven finished. That's rye bread toasted with butter in a pan.
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#243 TheCulinaryLibrary

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Posted 20 January 2013 - 01:52 PM

Posted Imagea quick deconstructed sushi minus the nori simply because I didn't have any in the pantry

#244 Steve Irby

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Posted 20 January 2013 - 02:17 PM

I finally broke out the Activa RM and experimented this week. The first dish is skinned and deboned chicken thighs stuffed with sausage, wrapped with bacon "glued" on then rested for 24 hours. They were cooked in my homemade circulator and finished in the fryer. P1000313(1).JPG P1000314M1.jpg

I re-formed a hanger steak and prepped it the same way but finished it on the grill with some smoked sausage that I made last weekend. P1000294(1).JPG P1000316(1).JPG P1000327(1).JPG

#245 ScottyBoy

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Posted 20 January 2013 - 02:20 PM

Fun with meat glue!
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#246 rotuts

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Posted 20 January 2013 - 02:36 PM

Steve Irby


I really appreciate you contributions.

Im hoping that you might , when you can , provide more details.

times, temp etc esp. prep

I hope to move to "" glue "" soon

and Ive been inspired by various ( Too Few !! ) Glue-Ologists in this thead

Glue For All!

:biggrin:

#247 rotuts

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Posted 20 January 2013 - 02:38 PM

Steve Irby


what about those ( ? ) potatoes?

#248 The J

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Posted 20 January 2013 - 03:47 PM

Calzone filled with ricotta, eggplant (it kind of disappeared into the ricotta), zucchini and broccoli, with garlic bread.Vegetable calzone, garlic bread.jpg

#249 Steve Irby

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Posted 20 January 2013 - 03:56 PM

Steve Irby


what about those ( ? ) potatoes?

Thanks for the comments. Steamed yukon golds in white sauce thinned with tater broth. It's tough to beat butter, cream and potatoes in any combination. Swiss chard with a bunch of pancetta is the other side. I'll post on the Transglut thread in more detail on the prep. I'm new to glue but have done a number of sous vide dishes and I have some good photos of the progression of the dishes. I will also post pics of a shrimp mosaic that I prepared this week based on an Ideas In Food recipe.

Edited by Steve Irby, 20 January 2013 - 04:05 PM.


#250 rotuts

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Posted 20 January 2013 - 04:09 PM

do you add a 'hint' of fresh grated nutmeg to those potats? I always add just a hint of fresh ( from the whole nut ) to anything white.

just a hint. you dont want anyone to say ' Woooooooooo nutmeg ' you want them to say Wow what is this!

I very much appreciate your Glue Journey in Pics!

Edited by rotuts, 20 January 2013 - 04:10 PM.


#251 Steve Irby

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Posted 20 January 2013 - 06:17 PM

Not quite ready for prime time celeriac remoulade on shrimp mosaic. It's been a fun Moo-Glue week.
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#252 Mr Holloway

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Posted 20 January 2013 - 07:11 PM

Recently introduced to sushi, why, why did I wait so long :laugh:

Store bought spicy crab rolls with wasabi.
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Tuna on the Egg
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Sliced
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With soy and pickled ginger :wub:
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Shane

#253 Steve Irby

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Posted 20 January 2013 - 07:15 PM

do you add a 'hint' of fresh grated nutmeg to those potats? I always add just a hint of fresh ( from the whole nut ) to anything white.

just a hint. you dont want anyone to say ' Woooooooooo nutmeg ' you want them to say Wow what is this!

I very much appreciate your Glue Journey in Pics!

I made it just like my mom did except I used fresh parsley. I not sure if she used nutmeg but all of the spices in our house were of the buy one tin and they last a lifetime variety so it became a moot point. I usually use fresh grated nutmeg in my white sauces and try for the "hint" dose.

Edited by Steve Irby, 20 January 2013 - 07:15 PM.


#254 BeeZee

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Posted 20 January 2013 - 07:48 PM

Lasagne with chopped kale, sauteed mushrooms, and a little chopped chicken. Made with Barilla no boil noodles, hence the extra liquid. I find that it absorbs more as it sits and leftovers are perfect...I tend to make the sauce pretty soupy to start. And I used a disposable pan, which doesn't help with it's lack of thermal properties vs a nice stoneware one.

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#255 SobaAddict70

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Posted 20 January 2013 - 11:01 PM

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Spaghetti with roasted cauliflower, olives and figs

This is a play on pasta con cavolfiore, using what was in my pantry tonight.

Takes about an hour, prep time included -- and uses two pots total: one to cook the pasta, and one to roast the cauliflower.

The roasted cauliflower is just that -- cauliflower florets seasoned with olive oil, sea salt and black pepper, then roasted at 375 F for 35 minutes.

To that, add cooked spaghetti, chopped Castelvetrano olives, slivered pickled cherry peppers and chopped dried Spanish figs. Mix well. Drizzle with a little extra-virgin olive oil, taste for salt and pepper, sprinkle some chopped parsley, then serve immediately.

#256 rod rock

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Posted 21 January 2013 - 07:38 AM

I like that mixing of spaghetti with roasted cauliflower. And also it is fast making, good work!

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#257 patrickamory

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Posted 21 January 2013 - 11:53 AM

From the Wolfert Morocco book, byssara:

byssara.jpg

#258 judiu

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Posted 21 January 2013 - 03:01 PM

Lasagne with chopped kale, sauteed mushrooms, and a little chopped chicken. Made with Barilla no boil noodles, hence the extra liquid. I find that it absorbs more as it sits and leftovers are perfect...I tend to make the sauce pretty soupy to start. And I used a disposable pan, which doesn't help with it's lack of thermal properties vs a nice stoneware one.

Have you thought of using the disposable pan as a liner for the stoneware one? Just a thought... :cool:
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#259 kayb

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Posted 21 January 2013 - 04:11 PM

Making my way back to eGullet after several months' absence, only to find the bar's been moved higher than ever! Wonderful meals since 1/1/13; I think if I had to pick just one, it'd be the holiday beef Wellington, a dish to which I aspire one day.

A few recent dinners:

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Meatballs and marinara sauce over polenta, with a salad of fresh mozzarella, roasted baby Roma tomatoes, and balsamic cream.

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White beans and ham. Unremarkable but for the fact this was a Broadbent country ham from Kentucky, and possibly the best country ham into which I have ever sunk a tooth.

I got enthusiastic over the weekend and cooked a vaguely Germanic pork shoulder roast. Brined it for 24 hours in a brine of water, kosher salt, brown sugar, allspice and cider vinegar. Braised it in apple juice with dried cherries, onion and garlic. Served it with caramelized apples and onions, potato salad, and red cabbage. It was quite excellent.

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The brined roast

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The braised and finished with a honey and apple juice glaze roast in a 500-degree oven

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The well-filled plate!
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#260 nickrey

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Posted 22 January 2013 - 03:02 AM

Had some fresh pineapple and some duck breast in the fridge.

Off to Eat Your Books for inspiration.

Found Hugh Fearnley-Whittingsall's duck breast with pineapple, chili, and soy. Served with simple steamed bok choy and rice.

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#261 liuzhou

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Posted 22 January 2013 - 05:25 AM

Mixed Seafood and Mushroom Stew. Spicy Broccoli Purée. Rice.

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seafood stew.jpg

Edited by liuzhou, 22 January 2013 - 05:30 AM.


#262 Dejah

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Posted 22 January 2013 - 07:10 PM

After reading Kerry Beal's report on the chicken at Zuni Cafe, and seeing other posts on same, I decided it must be done! I followed the recipe recommended by Ranz in this thread.

I prepped the chicken Saturday with sage and thyme under the skin then salted and peppered the skin liberally.

The chicken was nice and dry when I brought it out of the fridge Monday supper time. The oven was set at 475F and I cooked it according to the times recommended.

OMG! It was a success! The skin was golden, crispy, especially the wing tips, which have always been my favourite part of the chicken.

There were only about 2 tbsps. of fat in the bottom of my pan, but there was lots of "scrapings". This with a bit of chicken stock and what little juice came out of the chicken as it rested was all the "sauce" needed. The chicken was full of "roast chicken" flavour. The meat was tender and juicy.

For a 3.5 lb chicken, it took just under an hour with 10 minute rest.

We didn't have the bread salad as we ar5e cutting down on carbs, but the chicken was well accompanied by a medly of stir-fried vegetables.

It was REALLY hard to NOT eat the crispy skin!.

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#263 PattyO

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Posted 22 January 2013 - 07:47 PM

That's beautiful, Dejah! Next on my list!

#264 heidih

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Posted 22 January 2013 - 07:54 PM

Found Hugh Fearnley-Whittingsall's duck breast with pineapple, chili, and soy. Served with simple steamed bok choy and rice.


Nick - what is sprinkled on your rice?

#265 Kim Shook

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Posted 22 January 2013 - 09:11 PM

Patrick – that Genghis Kahn beef looks amazing. I wish I could get color like that when I stir fry beef.

Kate – I think your Italian wedding soup looks delicious and I love the little ‘bomber’!

Prawn!!! – wonderful to ‘see’ you and your gorgeous food!

Brownhornet – lovely pasta. I got a pasta machine with some Christmas giftcards and I’m heartened to hear that it was easy for you. I’m a bit intimidated.

Scotty – your ‘steak and eggs’ has me swooning!

Chris – I’ve never made that classic recipe and need to. It looks and sounds wonderful.

Soba – gorgeous pasta and cauliflower. Those are two things that I never think to put together and I don’t know why. Maybe because they are both white? Dunno, but I need to try it – looks delicious!

Kayb – welcome back, girl!! I am WAY behind in my catching up at your blog and have missed you here. Those beans, that pork. Ahhhhh!

Some recent meals:
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Spaghetti Bolognese and garlic bread.

Sandwiches and chips:
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Cucumber, tuna salad, egg salad and olive and cream cheese.

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Marcella Hazan’s Pink Shrimp Sauce w/ Cream on fettuccine:
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Bruce made this back in December and it’s been haunting me ever since. It was fantastic. The method is unusual to me. After shrimp is sautéed, 2/3 of it is pureed and becomes a part of a sauce that includes tomato paste, wine and cream. What you end up with is a shrimp and pasta dish that REALLY tastes of the shrimp. It is easy and quick enough to be a weeknight meal, but impressive enough for company. And, since it easily serves 3-4 with a half a pound of shrimp it’s also economical. Thanks so much, Bruce!

I’ve been craving pancakes for a week, so that’s what was for dinner tonight. Also eggs and sausage:
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I’ve been searching for years for THE pancake recipe. I love thick, light, fluffy pancakes and have found lots of good recipes, but not the ONE. I think that I finally have! I just Googled “thick and fluffy pancakes” and BAM. I found the recipe on a site called realmomkitchen.com, but it has a long genealogy – back through veronicascornucopea.com, radishesandrhubarb.com to Better Homes and Gardens Cookbook with little adjustments here and there. Well, I have that cookbook, of course, but I’ve never tried the pancakes. It is very easy to assume that dowdy little cookbooks like that don’t have much to teach modern me. I am chastened. Here are my pancakes:
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And even though the photo is blurry, you can see how thick these were:
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You’ll have to take my word about the fluffy and light part, though. Fabulous. And JUST what I wanted tonight.

#266 patrickamory

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Posted 22 January 2013 - 09:51 PM

Kim I love the look of that bolognese, and I think the egg salad sandwich one of the great underappreciated dishes of all time.

Dejah I was similarly inspired by Kerry's post - you beat me to it - I will not be able to get to this because I am travelling but will post my results when I'm back!

#267 SobaAddict70

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Posted 22 January 2013 - 11:42 PM

Dejah -- the Zuni chicken bread salad is one of my favorites. looks awesome.

tonight:

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Crostini di bietoline (beet greens crostini).

Just beet greens, garlic, olive oil, white wine vinegar, sea salt, peperoncini. Topped with Parmigiano-Reggiano cheese.

You can omit the vinegar; I added just a touch for a hint of acidity.

Totally doable in 20 minutes -- chop some garlic, add it to a cold pan along with some olive oil. warm the oil over medium heat. once the garlic turns a pale gold, add the greens, along with a scant pinch of salt and the peperoncini. cook for about 2-3 minutes or until the greens are wilted according to your liking. add some wine vinegar if you like. spoon atop toasted bread slices (in this case, you see slices from a baguette), drizzle with extra-virgin oil, top with cheese, then serve immediately.

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Ditalini ("little thimbles") e ceci

This version has beet greens, kale and a little leftover plain white rice from some Chinese takeout.

Besides the vegetables and pasta, it differs from my previous version because the battuto contains leek in addition to the pancetta, celery, carrot and onion.

Edited by SobaAddict70, 22 January 2013 - 11:51 PM.


#268 liuzhou

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Posted 23 January 2013 - 12:03 AM

Oh wow! I just finished lunch, but I could still demolish a few of those crostini. They look absolutely wonderful.

#269 nickrey

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Posted 23 January 2013 - 12:12 AM


Found Hugh Fearnley-Whittingsall's duck breast with pineapple, chili, and soy. Served with simple steamed bok choy and rice.


Nick - what is sprinkled on your rice?

Rice Seasoning. Contains sesame seed, shrimp, potato starch, seaweed, sugar, salt, and egg yolk.

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Unless there are three other people." Orson Welles
My eG Foodblog


#270 Dejah

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Posted 23 January 2013 - 06:42 AM

Looks like Kerry Beal has got us all running for Zuni Cafe chicken. Happy to have chimed in with my effort! Even happier to have eaten it. :laugh:

The flavour reminds me a lot of the Chinese yeem gok gai - salted roast chicken. The difference is the addition of 5-spice powder to the salt.

The drying process will definitely be used to achieve that crispy skin on my next yeem gok gai!

AND, Soba, I love beet greens. Will have to make use of your crostini next time I have greens on hand.
Dejah
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