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Dinner! 2013 (Part 4)


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#31 Ann_T

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Posted 26 July 2013 - 08:23 AM

We had a late lunch so we went straight to dessert for dinner.

 

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Peach Shortcake


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#32 basquecook

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Posted 26 July 2013 - 11:10 AM

Oh my lord.   



#33 Ashen

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Posted 27 July 2013 - 03:24 AM

beef chuck ribs on the smoker all day..  pulled at 195 F internal temp.  done very simply with cherry wood smoke a   dry rub and apple cider based spray mop.     side of baked beans..  Bush's  not homemade though. 

 

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#34 David Ross

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Posted 27 July 2013 - 07:09 AM

Chilled Pea Soup with Crispy Pancetta...................
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#35 Ann_T

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Posted 27 July 2013 - 07:33 AM

Ashen, That looks so good.  When I see smoked meat like that, it makes me want to run out and get a smoker. 

 

David,   Pretty soup. Green's my favourite colour.

 

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Comfort Food - Buttermilk Fried Chicken with southern style simmered green beans.



#36 Franci

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Posted 27 July 2013 - 11:16 AM

Tonight for dinner we had eggplant rolls a la Norma

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#37 robirdstx

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Posted 27 July 2013 - 11:34 AM

Two recent dinners:
 
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Beef Rib Eye and Onions with Pea Salad
 
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Wild Caught Shrimp and Vegetables with Thai Sweet Chili Sauce

Edited by robirdstx, 27 July 2013 - 11:56 AM.


#38 patrickamory

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Posted 27 July 2013 - 03:36 PM

Ann - yum. And what are southern style simmered green beans? I'm intrigued.



#39 Panaderia Canadiense

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Posted 27 July 2013 - 04:45 PM

All this talk of lamb lately gave me a craving.  Hence: roast spring lamb with red-wine and mushroom gravy, mashed potatoes, and asparagus.

 

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#40 C. sapidus

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Posted 27 July 2013 - 06:33 PM

Mmmm, lamb. I couldn’t find any today, so I used beef.

 

Keema with greens – spinach, mustard greens, cilantro, black cardamom, cinnamon, cumin, shallots, ginger, green chiles, garlic, ground coriander and fenugreek seeds, and garam masala, finished with heavy cream. Family loved it.

 

Basmati rice with greens – Mustard greens, watercress, green chile, black pepper, and garam masala

 

Doesn't look like it in the picture, but a massive quantity of greens went into the meal

 

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#41 cookalong

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Posted 28 July 2013 - 03:09 AM

Italian food was on the menu today. First a beef tagliata for lunch. Carbonara for dinner, and vanilla/coriander-pannacotta with macerated strawberries for dessert.

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#42 dcarch

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Posted 28 July 2013 - 06:10 AM

cookalongBeautiful photos.

 

Sapidus – The Keema with greens  looks like a very delicious and healthy dish

 

Panaderia Canadiense – Your roast spring lamb is also giving me a craving.

 

Robirdstx – Two recent dinners, two decent dinners.

 

Franci – I have noticed your mastery of using eggplants.

 

Ann_t – Chicken is so ordinary, except if it comes out from your kitchen.

 

David Ross – Very artistic pea soup.

 

Ashen – that smoked ribs can win any competition.

 

-------------------------

Got hold of some pandan leaves. Made filet of sole in pandan sauce.

 

Cherries are in season, and shrimps are on sale. I made shrimps with cherries and cherry sauce, on deep fried puffed rice shells.

 

dcarch

 

 

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#43 Panaderia Canadiense

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Posted 28 July 2013 - 09:53 AM

Dcarch, I'm deeply jealous of your pandan sole.  And can you give us a process for the rice puff shells?  Those look like something I'd like to try with quinua.....


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#44 Emily_R

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Posted 28 July 2013 - 10:07 AM

Franci -- I'm loving the look of your eggplant rolls a la Norma. Is that pasta inside them? Would you be willing to share the recipe?



#45 rotuts

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Posted 28 July 2013 - 10:27 AM

Ann_T

 

Im in great pain here as my dinner tonight, although adequate, can not compare to your preps:

 

Peach Shortcake   Yum !  I grew up with 6 peach trees in CA

 

Buttermilk Fried Chicken with southern style   Yum x 2!  not so sure about the beans though    :biggrin: 

 

back in the day I used to get FZ Birds Eye  bavarian green beans with spaetzle   no longer made   :huh: 

 

Happy Cooking!



#46 mm84321

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Posted 28 July 2013 - 12:21 PM

Cooked for a dinner party last night. Took a few snaps of my prep and my client took some of the finished plates, table and guests. First two courses were chilled fennel soup with crab and black bass (no pics) then Scottish lobster with verbena and chanterelles, cheeses, and marshmallows with chartreuse ice cream.

 

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#47 scubadoo97

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Posted 28 July 2013 - 12:34 PM

I must have misplaced my invitation<br /><br />Really nice spread!

Edited by scubadoo97, 28 July 2013 - 12:35 PM.

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#48 dcarch

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Posted 28 July 2013 - 12:42 PM

Lousy dinner party. Bad food. That's why I decided not to go.

 

dcarch

 

 

(Hahaa! two thumbs up!)


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#49 Franci

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Posted 28 July 2013 - 02:08 PM

Mm84321, very nice job!
 
 

Franci -- I'm loving the look of your eggplant rolls a la Norma. Is that pasta inside them? Would you be willing to share the recipe?

 
Thanks Emily, yes, the rolls have spaghetti inside. I think this is one of the many reinterpretations of pasta alla norma. 
I cooked really al dente some spaghetti ( de cecco, only 3 minutes) and sauteed in a bit of tomato sauce for a minute more, so the pasta could absorb some of the sauce. You need to keep it quite al dente or it will overcook. I sliced and salted the eggplants, rinsed them and dip-fried. I poured a bit of tomato sauce in a oven pan and started to assemble my rolls: slice of eggplant, a bit of grated ricotta salata (which I didn't have and replaced with Turkish white cheese), a bit of the spaghetti and a spoonful more of sauce if necessary and a leaf of basil, rolled and placed in the pan, keeping the rolls tight. A light drizzle of sauce, some grated ricotta salata and it went in a very hot oven to get some browning, just 10-15 minutes, watching it would not get dry. It is best it let it rest until it's warm.

Tonight I made some fried sticky rice dumpling (a. Nguyen) with some adaptations for the filling.

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Edited by Franci, 28 July 2013 - 02:13 PM.


#50 Steve Irby

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Posted 28 July 2013 - 07:32 PM

Lots of great looking dinners.

 

Ann T - Beautiful job on the pan fried chicken.  I haven't had it that way in years.  My mom was kind of famous for her chicken fried in an avocado green electric fry pan.  

 

mm84321 - Another beautiful job.  What's the dish below the chanterelles?



#51 Ann_T

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Posted 28 July 2013 - 07:41 PM

Robirdstx,  beautiful presentation.

Patrick,  the green beans are simmered with a little garlic and a couple of strips of bacon, in chicken broth.  

 

Dcarch, nice photos.

Panaderia,  Rich gravy and mashed potatoes.  YUM!

Bruce, another meal of yours that I would love.

Cookalong,  what a lovely three course dinner.

Rotuts, I love spaetzel but never thought to serve it simmered beans.

MM, I'm in awe.

Franci, I've made eggplant rolls but never thought to fill them with pasta.  What a great idea.

 

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This dinner tasted much better than it looks. 

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Homemade corn tortillas - Pork Enchiladas - refried black beans.



#52 mm84321

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Posted 29 July 2013 - 06:47 AM

Thanks everyone. Steve, they are orange blossom marshmallows filled with a Chartreuse gelée, raspberries, Chartreuse ice cream and zucchini flower beignet. 



#53 liuzhou

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Posted 29 July 2013 - 06:51 AM

This dinner tasted much better than it looks. 

 

Looks just fine to me.



#54 basquecook

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Posted 29 July 2013 - 08:32 AM

We cooked another dinner for 30 people this weekend.  My wife and I use our house as a catering space.  Sometimes it is 30 random people, other times, people will book the whole place out.   This weekend, it was a birthday party for 30 people, we served 8 courses.. 

 

1)We started with an oyster slider. Fried oyster, purple slaw, then topped with kewpie mayo and sriracha.  Sort of drizzled over both.  Looked really pretty.  

 

2)Lobster buratta salad again.  Same as last time minus pickled peaches (we ran out) Poached lobster, grilled peaches, corn, tomatoes, lobster oil, thai basil and saba.

 

Obviously, this is incomplete, prior to dressings and finishing basils. 


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3)We then sous vide eggs, served over farro that was toasted again, tossed in a ginger scallion dressing.  Topped with burnt shallots and tarragon oil. 

 

4)Poached salmon sitting on a fava bean and pea puree.  Topped with a carrot sauce. 

 

5)Pork belly sitting in a melon soup.  It was a play on prosciutto melon. 

 

6)Individual pavlova cakes, topped with a lavender cream and topped with strawberries.  

 

7)Chocolate Semi Freddo, topped with grand marniere cherries.  Also, we added toasted farro that was little super crispy.  We took leftover farro and cooked it in on a sheet tossed in oil at 400 for about an hour. The turned into these crispy little nuggets.  Added a nice texture to the semi freddo.  

 

So, dinner ended at about 11 pm.  The group continued to drink until 1 am.  Being that we knew this group was  younger and we told them they can stay as long as they want, we planned ahead by brining 42 pieces of chicken or so.  We fried chicken in and served it with a sriracha honey.  Last guest left at 3 am.   Almost a 24 hour day for us.  

 

One piece of chicken leftover which I managed to eat for breakfast the next morning.  


Edited by basquecook, 29 July 2013 - 08:38 AM.

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#55 pastameshugana

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Posted 29 July 2013 - 02:28 PM

...we planned ahead by brining 42 pieces of chicken or so.  We fried chicken in and served it with a sriracha honey.

 

That sounds very yummy.

 

BTW - you regularly host 30 at your house? And cook for them?! I'd be fascinated to see pictures of your kitchen and entertaining space.

 

Do you book things word of mouth, online (especially when it's random people?) or ?? - sounds like a fascinating idea.


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#56 Baselerd

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Posted 30 July 2013 - 07:21 AM

Probably doesn't need to be said -  but that lobster dinner looks fantastic mm84321. Here's a little after-dinner cheese plate:

 

Délice de Bourgogne, candied almonds, cherries, almond crumble, strawberry fluid gel, and freeze dried strawberries. 

 

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#57 Nicolai

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Posted 30 July 2013 - 08:31 AM

Broccoli - Green Beans and Carrots salad. EVOO and Balsamic dressing.

 

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Edited by Nicolai, 30 July 2013 - 08:52 AM.

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#58 basquecook

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Posted 30 July 2013 - 08:52 AM

Probably doesn't need to be said -  but that lobster dinner looks fantastic mm84321. Here's a little after-dinner cheese plate:

 

Délice de Bourgogne, candied almonds, cherries, almond crumble, strawberry fluid gel, and freeze dried strawberries. 

 

tumblr_mqqfvyTexu1rvhqcjo1_1280.jpg

 

One of my daughter's favorite cheeses. Better than butter is the tag line at our house. 


Edited by basquecook, 30 July 2013 - 08:53 AM.


#59 Rico

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Posted 30 July 2013 - 09:08 AM

Had some friends over the other night, so went with a play on steak and potatoes. There's a butcher up North of me that sells chuck in rectangular cuts (maybe 2"x2"x8") so I bought a couple, seasoned them, jaccarded them and put them in the SVS at 132 for seven or eight hours. Seared them in beef fat after. 

 

Had fun with the 'potatoes' aspect; made gnocchi and a cheese sauce with aged cheddar. Some home-cured bacon and garden chives gave it a mac-and-cheese-meets-baked-potato feel. 

 

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#60 rotuts

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Posted 30 July 2013 - 10:03 AM

Im always interested in Chuck.  if you do this again, Id love to see the piece pre-cooked.  its always a challenge to figure out just what muscle groups you get in 'Chuck'  vis a vis the '7-bone' cut which I use to get back then and look for the blade muscle.