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Dinner! 2013 (Part 2)


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#121 weinoo

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Posted 13 March 2013 - 05:26 AM

Cavatappi con pomodori e ceci...

 

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Roasted brussels sprouts...

 

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#122 Keith_W

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Posted 13 March 2013 - 06:53 AM

Steve, that is a beautiful potatoes Anna. It might be considered a little old fashioned these days, but I will still kill for those lovely golden potatoes and you have done a very good job. Can I come over for dinner? :)
There is no love more sincere than the love of food - George Bernard Shaw

#123 Kim Shook

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Posted 13 March 2013 - 08:36 AM

Soba – love, love, LOVE the egg and oyster dish!

 

Huiray – lovely noodles and wontons.  That looks like the perfect, comforting late night meal.

 

Prawn – beautiful ribs.  We just put a couple of racks in the freezer – I’ve finally convinced Mr. Kim to smoke ribs and can’t wait to have them.

 

Shane – your ravioli looks delicious and that tomato sauce looks so fresh!  Did you make it from fresh tomatoes?

 

This weekend Mr. Kim made hot salt with kosher salt and sriracha:

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My mom joined us for dinner night before last.  I was trying an experiment.  I made stuffing waffles:

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Cornbread, white bread, celery, onions, poultry seasoning, etc. – all baked in a waffle.  Topped with roast chicken and turkey gravy:

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Served with asparagus, cranberry sauce, Cook’s Country whipped potatoes and broccoli with hollandaise:

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The gravy and cranberry sauce were in the freezer from Christmas.  The stuffing waffles were fantastic.  The potatoes were ok – a little light for my taste.  Nice and fluffy and creamy and they tasted good, but I like a heftier whipped potato.



#124 Mr Holloway

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Posted 13 March 2013 - 12:18 PM

Kim: very nice cook.

 The stuffing waffles are brilliant and Mr. Kim's hot salt is now on my "to do" list :smile:

 

 The tomato sauce was made from canned whole tomates cooked down with some with wine

 Simple but tasty, and stinks up the whole house :laugh:

 

 Shane



#125 rotuts

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Posted 13 March 2013 - 01:27 PM

Kim Shook

 

Id sure like to hear more about those stuffing waffles.  care to share your Rx?

 

brilliant!



#126 huiray

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Posted 13 March 2013 - 05:11 PM

I think there is nothing wrong with old-fashioned dishes.  It would be lovely to see a post here showing a nice Tournedos Rossini in its full complete glory.  Perhaps from those with access to unlimited supplies of truffles...? Heh, some may remember the NYT writing about it and showing it not so long ago...



#127 mm84321

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Posted 13 March 2013 - 05:22 PM

Asparagus, chaud-froid of smoked salmon, caviar golden osciétre

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Scallop tart, whipped cream, caviar golden osciétre

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#128 Steve Irby

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Posted 13 March 2013 - 07:00 PM

Thanks for the positive responses to my recent posts.  Again, the nice thing about egullet is the support for folks of all skill levels.  From soup to nuts it's always fun.  Keith_W commented that  potatoes Anna is old school (Hey, I'm Old)  but it holds up very well to Keller's pave and other preparations that requires hours of effort.  The real reason I prepare them is my wife absolutely loves the dish. She loves it = more time in the kitchen for me to goof off.  

 

I'm inspired by so many of the contributors to this thread but I'll have to single out  mm84321. No need to buy coffee table cookbooks with your presentations, and you know it delivers on taste.  



#129 Jason Perlow

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Posted 13 March 2013 - 08:28 PM

After smoking/grilling a lot of meats tuesday afternoon while testing my new CyberQ Pit Controller we served the Adana Kebabs tonight, along with some Roasted Okra Chips, Hummus and Babaghanouj.

 

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Here is how they looked on the grill

 

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The previous night we had the Picanha, which is a Brazilian-style also referred to as Sirloin Rump Cover. Beef was Australian. This was served with collards and quinoa.

 

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And here's how it looked on the grill:

 

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#130 heidih

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Posted 13 March 2013 - 08:52 PM

Nice grilling. Are the okra chips sliced lengthwise and deep-fried or? Seasoned?

#131 Simon Lewinson

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Posted 14 March 2013 - 02:45 AM

Tonight's dinner was an Asian rice noodle and herb salad topped with rare sous vide wagyu beef.

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The locally grown, grass fed wagyu beef was marinated in sesame oil, garlic, ginger, soy sauce and palm sugar then cooked sous vide at 53.5 for 2 hours and seared with the blowtorch.

Salad had finely julienned Roma tomato, coriander, rocket, mint, spring onions and cabbage dressed with lime juice, rice vinegar, sesame oil, palm sugar, lemongrass and chili.

Edited by Simon Lewinson, 14 March 2013 - 02:53 AM.


#132 liuzhou

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Posted 14 March 2013 - 04:49 AM

Dinner last night  was taken in a small roadside restaurant in the wilds of Guangxi, China. I knew by the time I got home, I'd be too tired.

The place I chose turned out to be run by a friendly young couple from Sichuan.

 

What I ordered was "Ge Le Mountain" La Zi Ji (哥乐山辣子鸡) . Ge Le Mountain is in Chongqing and this is where the dish, Sichuan style Chilli Chicken, originated.

 

It is basically chopped chicken on the bone, deep-fried, then stir fried with tons of dried red chillies,

 

Sichuan peppercorns, Chinese celery and scallions. For preference the chillies are the "facing heaven" type. Fuchsia Dunlop's recipe is here.

 

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This was accompanied by egg fried rice.

 

 
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And a very necessary beer or three.


#133 Jason Perlow

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Posted 14 March 2013 - 05:46 AM

Nice grilling. Are the okra chips sliced lengthwise and deep-fried or? Seasoned?

 

Sliced lenghwise, tossed with olive oil. In this case seasoned with a arabic 7-spice blend, sumac and zaatar. Baked on a sheet pan until crispy.


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#134 mm84321

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Posted 14 March 2013 - 05:56 PM

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Scallops with linguini and black truffle

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Sweetbread carbonara

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#135 dcarch

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Posted 14 March 2013 - 07:29 PM

Amazing food everyone!

 

From Kim’s waffles to mm84321’s truffles

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Some simple food,

 

dcarch

 

Sous vide chicken drumstick, butterflied.

 

Sous vide duck drumsticks, butterflied.

 

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#136 patrickamory

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Posted 14 March 2013 - 09:38 PM

Oh man liuzhou I love that chicken recipe, usually called Chongqing chicken in NYC Sichuan restaurants I think. I have to try the Dunlop recipe.



#137 liuzhou

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Posted 15 March 2013 - 02:17 AM

Oh man liuzhou I love that chicken recipe, usually called Chongqing chicken in NYC Sichuan restaurants I think. I have to try the Dunlop recipe.

 
It isone of my favourite chicken dishes. The Fuchsia Dunlop recipe is a good one and I recommend it, although she may have tamed down the chilli and peppercorn quantities a little. It isn't a dish for the faint-hearted.

Edited by liuzhou, 15 March 2013 - 02:21 AM.


#138 Mr Holloway

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Posted 15 March 2013 - 12:19 PM

Great meals everyone :smile:

 

 Dinner was spatchcocked chicken

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 Super easy and I alway try to save some for chicken salad the next day...very tasty

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 Another gift from the good Doctor

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Thankfully these don't have to be eaten :laugh:

 

 These are used in a spring tonic. They are washed, head and arms removed.

 Soaked in whiskey for 3 weeks. A small amount taken daily.

 

 Shane


Edited by Mr Holloway, 15 March 2013 - 12:21 PM.


#139 FrogPrincesse

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Posted 15 March 2013 - 01:36 PM

 Another gift from the good Doctor

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bamboo.jpg

 

Thankfully these don't have to be eaten :laugh:

 

 These are used in a spring tonic. They are washed, head and arms removed.

 Soaked in whiskey for 3 weeks. A small amount taken daily.

 

 Shane

These would make a perfect cocktail garnish (with built-in swizzle stick)! What are they?



#140 Mr Holloway

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Posted 15 March 2013 - 03:36 PM

These are gekos(lizards) used for a traditional Chinese wine

In Canada we don't have wine with a high enough alcohol content

So these were soaked in whiskey :smile:

 

 Shane


Edited by Mr Holloway, 15 March 2013 - 03:37 PM.


#141 rotuts

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Posted 15 March 2013 - 04:27 PM

And then what with the Gekos?



#142 Mr Holloway

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Posted 15 March 2013 - 04:42 PM

What is left can be nibbled on, if brave

 

 It is also a natural Aphrodisiac :shock:

 

 Shane



#143 Wapi

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Posted 16 March 2013 - 06:31 AM

Some dishes of the past week

 

Mussels with cream sauce

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Lamb with roasted red beets

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Rabbit with beer and sherry sauce and mushroom risotto

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The rabbit looks delicious.  Can you share the recipe?

 

I did not follow a recipe and it was just at the spot improvisation so unfortunately I can't give you exact measures:

 

I quickly browned the rabbit legs and minced onions and garlic, added 2 bottles of Westmalle Trippel (heavy blond Belgian beer), 1/5 bottle of sherry and half a liter of beef stock. The herbs I added were: parsley, tarragon, thyme and rosemary. I let it simmer at a low to medium heat for about 1,5 hours until the rabbit was very tender but not falling apart. I removed the rabbit, strained the sauce and let it reduce to 1/2. I finished it by adding some small silver onions.

 

For the risotto: just some minced onions, garlic, dried forest mushrooms (soaked in hot water - the mushroom flavored water gives an amazing flavor to the risotto), some homemade dried mushroom powder and near the end I added diced fresh brown mushrooms. Finished with grated parmesan and a little butter.

 

As for the dried mushroom powder: this stuff is amazing. I managed to buy a large amount of oyster mushrooms at a very low price, dehydrated them and ground them up in a blender. Below is what is left from half a kilo. Great way to instantly add a delicious mushroom flavor to something like a risotto. The flavor release is also much greater than using fresh ones. (also a cost saver as my local supermarkets tend to overprice these types of mushrooms)

 

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#144 Wapi

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Posted 16 March 2013 - 06:58 AM

Summary of this week:

 

60°C sous vide pork loin with cognac/mushroom sauce

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Sous vide short ribs with wine reduction

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I was not fully satisfied with 60°C for 48h. I will try a lower temperature next time. The sauce was also too heavy.

 

Pork ribs with mushroom cream sauce

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Sous vide at 60°C for 48h. My god, I can still taste this meat. So delicious and moist.

 

Fish stew with sherry and cream

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Edited by Wapi, 16 March 2013 - 07:00 AM.


#145 Mjx

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Posted 16 March 2013 - 02:18 PM

Braised rabbit with borlotti and pappardelle. Amazingly tender, and perfect for the snowy weather we've been having.

 

Rabbit 2013-03-16 at 22.12.45.png


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#146 patrickamory

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Posted 16 March 2013 - 03:55 PM

Rabbit with borlottis looks so warm and comforting Mjx. It's snowing here too.



#147 mm84321

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Posted 16 March 2013 - 04:33 PM

Langoustine ravioli

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#148 FrogPrincesse

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Posted 16 March 2013 - 07:55 PM

mm84321,
my husband just commented that he thinks he is being deprived because I don't cook like that for him :-)
Stunning food as always. Thanks for sharing!

#149 David Ross

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Posted 16 March 2013 - 07:59 PM

Another squid dish for dinner tonight as part of our Cook-Off (http://forums.egulle...-3#entry1912482). Tonight, Sablefish with Seared Squid, Chickpea Puree and Blood Orange Balsamic Syrup-
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#150 SobaAddict70

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Posted 17 March 2013 - 01:36 AM

still winter here in NYC.
 
and it's not supposed to snow in March.  *grumble*

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Insalata di patate d'inverno (Italian potato salad (winter version)) -- radicchio, olives, capers, heirloom potatoes, red onion, celery


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Roasted grapes, fennel seeds, ricotta cheese


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Spaghetti, with fennel, anchovy and fried breadcrumbs


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Honeycrisp apple crumble, butter pecan ice cream