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Dinner! 2013 (Part 5)


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#391 scubadoo97

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Posted 10 November 2013 - 05:31 AM

My housemate made us his mother's Malaysian peanut curry. He cooked enough for 6; the three of us finished it all... Looked ugly, tasted beautiful.

http://forums.egullet.org/public/style_images/eg_forums_3_4/attachicon.gif 004 (640x480).jpg



Looks delicious

#392 basquecook

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Posted 10 November 2013 - 06:22 AM

So, old college friend coming over with her husband.  They were arriving at 8, it was my first day off in over a month.  I wanted a meal i could start an hour before they came over.

 

We had a sausage hanging in a kitchen for about a month now, we brought it home from Paris.  And we have had this pork pate they told us not to but in the fridge.. Needless to say, i ate a buch of both a couple hours before people came over.  I figure, if i get sick, then better me than them.  if not and it tastes good, I tell them the story and they can decide to eat it.  

 

 

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Steak is perfect.  And the steak was perfect.  dry aged ny strip from Paisano's.  little less than 2 lb each. 

 

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and some bone marrow

 

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Stopped at the greenmarket and picked up some kale for a salad with the steak and some squash to roast. 

 

With the marrow bones, I made a salad of watercress and a few different types of mustard greens. two purples and a green.  make a salad of lemon and olive oil.  Served with beautiful toast from Ben Cuit, grilled and rubbed with garlic as well as a Blood Orange Marmalade. 

 

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We started with a really nice 02 Rioja and then moved to two really nicer Barolo's that my friend brought. Needless to say, i had no trouble sleeping last night. This is an action shot after order had been dissolved. 

 

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Cooked on a burning hot green egg.  temp was 125 when i took it off. 

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roasted squash

 

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Edited by basquecook, 10 November 2013 - 06:25 AM.

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#393 Ann_T

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Posted 10 November 2013 - 07:32 AM

Basquecook,  Bone marrow, what a great starter.   And beautifully cooked steak.   You can tell by looking, just from the colour and the texture that this was a traditionally cooked steak and not Sous vide. Perfect!!!

.


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#394 Franci

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Posted 10 November 2013 - 07:27 PM

Mm84321, I just love your sweetbread dishes!

Basquecook, great dinner! now I need to buy bone marrow...Good to know paisano slices it lengthwise,

Tonight we had my PIL for dinner
Spaghetti with clams
image.jpg

Fried shrimps and sole and a romaine, mizuna salad with pickled watermelon radishes

image.jpg

Scallops and watercress image.jpg
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#395 Miraklegirl

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Posted 10 November 2013 - 07:34 PM

Another leftover + poached egg dinner. Seems to be a winning combo. Leftover pickled brisket cooked into a hash with diced potato, peppers, red and white onion, chilli flakes, and salt. Topped with a poached egg, and a very light, dairy free, hollandaise inspired sauce.

Attached Images

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#396 C. sapidus

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Posted 10 November 2013 - 08:11 PM

Mushroom-potato crema with crab meat and roasted Poblano chile – Mrs. C’s fantastic smoked turkey stock, thickened with potatoes and simmered with sliced shiitake mushrooms, corn, crab meat, and a little heavy cream, and then garnished with cilantro. Definitely having leftovers for breakfast . . .

 

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Mexican red rice – with chicken broth, carrots, corn, peas, and mild enchilada sauce. Our usual unpictured salad.

 

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#397 basquecook

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Posted 11 November 2013 - 02:22 AM

Mm84321, I just love your sweetbread dishes!

Basquecook, great dinner! now I need to buy bone marrow...Good to know paisano slices it lengthwise,

Tonight we had my PIL for dinner
Spaghetti with clams
attachicon.gifimage.jpg

Fried shrimps and sole and a romaine, mizuna salad with pickled watermelon radishes

attachicon.gifimage.jpg

Scallops and watercress attachicon.gifimage.jpg

 

 

Basquecook, great dinner! now I need to buy bone marrow...Good to know paisano slices it lengthwise,



Scallops and watercress attachicon.gifimage.jpg

 

Love the watercress with the scallops.. I bought a few bunches this weekend at the greenmarket.. i will serve that with the sardines i bought yesterday.   In terms of Paisano doing that, i always kick the guy a couple of bucks after he does it for me.  Some are not excited to do it but, they will.  



#398 Ann_T

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Posted 11 November 2013 - 08:51 AM

Bangers%20and%20Mash%20November%2010th%2

 

Bangers and Mash with caramelized onions.


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#399 arjunkane

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Posted 11 November 2013 - 09:50 AM

Ore ore what a dinner!!man i like it.Like chicken pizza,flavour is awesome,I wish i could get this.



#400 mm84321

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Posted 11 November 2013 - 12:28 PM

Sweetbreads scaled with chestnuts

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#401 Vlcatko

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Posted 11 November 2013 - 12:57 PM

mm84321 - ooh, those chestnut scales look amazingly delicious! What is the side dish? My guess is giant couscous, maybe mixed with some kind of a grain?


Vlcatko

#402 mm84321

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Posted 11 November 2013 - 01:21 PM

Thanks. It is fregola sarda, which is a tiny pearl shaped pasta from Sardinia, cooked like a risotto. You sweat some onion with diced marrow, then add the fregola to toast, and then chicken stock. You finish with parmesan, a spoon of artichoke puree, white truffle butter, and whipped cream.


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#403 caroled

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Posted 11 November 2013 - 03:07 PM

Couple of simple dinners.

 

 

• Remainder of the beef & veal sauce from the previous day’s lunch (see here), doctored up w/ more sliced ginger and a few dashes/quick pours of this-and-that sauce and re-simmered for a little bit.  Eaten w/ min6 sin3 (a.k.a. mee sua) [this brand] and plenty of chopped scallions.

• Fresh watercress wilted in chicken broth.

 

attachicon.gifDSCN9890a_1k.jpg

attachicon.gifDSCN9893a_1k.jpg

 

 

• Bauernschinken, coarse Braunschweiger, pressed tongue, semolina bread, butter, local coarse mustard w/ jalapenos.

 

attachicon.gifDSCN9912a_1k.jpg

May I ask., where did you get the Braunschweiger?  I love it and but have never found a coarse one.Would be interested in trying this.


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#404 Shelby

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Posted 11 November 2013 - 07:30 PM

'Tis me again  :biggrin:

 

My husband shot a limit (2) of pin tail ducks on Sunday.  Pin tails are like Teal only better.  More tender….even less "gamey".  Delicious.  Here they are marinating in some poultry type seasoning after being brushed with olive oil.  I then roasted them beginning at 450 degrees and then reducing to 425 after putting them in the oven.  Took about 17-20 mins.  

 

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Along with we had stewed, breaded tomatoes

 

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Farfalle pasta with shiitake mushrooms and spinach tossed with black truffle oil and parm cheese

 

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My husbands plate

 

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I had the same only tinier portions.  Way tinier  :angry:   damn dieting.  But, I was stuffed afterwards.  Very rich and filling.

 

 


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#405 Franci

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Posted 11 November 2013 - 07:33 PM

Tonight we had ribeye, potatoes some sauté kohlrabi and mizuna.
image.jpg
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#406 basquecook

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Posted 11 November 2013 - 09:18 PM

tonight was a mix match of meals.. we were making sardines for dinner.  Sardines and a salad.. But, last minute, inlaws came over.  we started with the leftover pate, i had a ball of ricotta hanging in cheesecloth for a day.. so, i just baked the ball in a 400 degree oven for an hour.  roasted and breaded clams, brussel sprouts, bought steaks, roasted leftover squash and miss a made a key lime pie. 

 

sardines:

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sardines grilled served with watercress salad.

 

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Plain old baked ricottoa

 

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 clams prebaked

 

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more steak and bone marrow:

 

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happy inlaws, happy wife, happy life.  life is good


Edited by basquecook, 11 November 2013 - 09:20 PM.

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#407 huiray

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Posted 11 November 2013 - 10:58 PM

 

Couple of simple dinners.

 

 

• Remainder of the beef & veal sauce from the previous day’s lunch (see here), doctored up w/ more sliced ginger and a few dashes/quick pours of this-and-that sauce and re-simmered for a little bit.  Eaten w/ min6 sin3 (a.k.a. mee sua) [this brand] and plenty of chopped scallions.

• Fresh watercress wilted in chicken broth.

 

attachicon.gifDSCN9890a_1k.jpg

attachicon.gifDSCN9893a_1k.jpg

 

 

• Bauernschinken, coarse Braunschweiger, pressed tongue, semolina bread, butter, local coarse mustard w/ jalapenos.

 

attachicon.gifDSCN9912a_1k.jpg

May I ask., where did you get the Braunschweiger?  I love it and but have never found a coarse one.Would be interested in trying this.

 

 

I got it from Claus' German Sausage & Meats.



#408 liuzhou

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Posted 12 November 2013 - 06:23 AM

Ann_T

 

That bangers and mash picture is beautiful. I nearly burst into tears. I can't get decent bangers or peas. Instant homesickness.


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#409 Toliver

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Posted 12 November 2013 - 10:21 AM

'Tis me again  :biggrin:

 

My husband shot a limit (2) of pin tail ducks on Sunday.  Pin tails are like Teal only better.  More tender….even less "gamey".  Delicious.  Here they are marinating in some poultry type seasoning after being brushed with olive oil.  I then roasted them beginning at 450 degrees and then reducing to 425 after putting them in the oven.  Took about 17-20 mins.  

...I had the same only tinier portions.  Way tinier  :angry:   damn dieting.  But, I was stuffed afterwards.  Very rich and filling.

Shelby, I have duck envy.  :wub:  :laugh:

It all looks delicious. Thanks for posting the pics.


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#410 nickrey

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Posted 12 November 2013 - 12:36 PM

Venison loin with pear, beetroot and goat's curd.

 

Venison.jpg

 

Cooked this for 18 people.


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#411 mm84321

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Posted 12 November 2013 - 05:17 PM

Is that caviar inside the pear?


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#412 nickrey

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Posted 13 November 2013 - 12:21 AM

It's an iPhone picture taken by one of the guests so not as clear as it possibly could be.

 

The pear has a round of bacon pannacotta topped by a duxelle of bacon, mushroom, and onion with strawberry vinegar. Recipe is in Eleven Madison Park cookbook. Daniel Humm serves it with brussels sprouts and black mushrooms. I decided to remove both these elements and add the goat's curd and beetroot. These go very well with the pear and venison respectively. Eating elements of the dish in various combinations gives a coherent whole that can change from mouthful to mouthful.


Edited by nickrey, 13 November 2013 - 12:25 AM.

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#413 huiray

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Posted 13 November 2013 - 05:05 AM

A pasta pigout last night.  Tagliarelle with gorgonzola & walnuts.  I learned to love this dish with the version at the former Tavola di Tosa (I loved the place).  Had seconds, then was too full for the other stuff I had intended to cook. :-)

 

DSCN9944a_1k.jpg

 

 


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#414 basquecook

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Posted 13 November 2013 - 05:26 AM

Due to my weird sleep schedule, i was up two nights ago around 4 am.  I was inspired to make ravioli filling with some ground veal and rabbit livers I had in the fridge.  added onion, garlic, tomato paste, Chinese Cooking wine, milk, parm and thyme.  After the filling was done, i made the pasta dough, then some lunches a breakfast and there was nothing left to cook in the house. 

 

Got home last night around 730 after a beautiful sunset

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and made the ravioli. 

 

 

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Served with a butter sage sauce:

 

 

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Roasted snapper and broccoli rabe:

 

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Edited by basquecook, 13 November 2013 - 05:32 AM.

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#415 Dejah

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Posted 13 November 2013 - 07:33 AM

Made Guisado de Pollo (Chicken and Potato Stew) from July 2012 issue of Saveur. I get these emails from the mag and get inspired to try something new every so often.

 

The recipe called for boneless, skinless chicken thighs. I used both breasts and thighs. It also called for shredding the meat after the browning, then adding the shredded meat to the sauce for the final simmer. I am not a great one for shredded meat in sauce, so I opted to leave the meat in chunks. Hindsight, I think the meat would have picked up more of the flavour if shredded, but it was still delicious. I could just eat the sauce!

 

Guisado de Pollo Chicken Stew1726.jpg


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#416 Anna N

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Posted 13 November 2013 - 09:12 AM

Made Guisado de Pollo (Chicken and Potato Stew) from July 2012 issue of Saveur. I get these emails from the mag and get inspired to try something new every so often.

.......
 

Dejah,

Just had to look this recipe up and discovered I have every ingredient except the espazote/cilantro which I would omit anyway. But what really clinched it for me was that the recipe header said it could be made with any leftover meat and I just happen to have leftover pork in the freezer! Been anxiously watching out for some way to use it up and this fits the bill. Now if my family will hold off on their minor dramas for a few hours I will dive in and make it. Thanks so much for sharing.
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#417 Dejah

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Posted 13 November 2013 - 02:53 PM

Hope it works for you, Anna. :smile:

 

BTW...who has the Big Easy? You or Kerry Beal?


Edited by Dejah, 13 November 2013 - 02:55 PM.

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#418 scubadoo97

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Posted 13 November 2013 - 03:04 PM

Nice looking snappers basquecook and ravioli, impressive.
Here are my two snappers which will feed us for several days

Posted Image

My wife is not as much a fan of whole fish so these were broken down but everything will get used. I have the pressure cooker working a batch now with shrimp shells and will get another batch going without shrimp for those who keep semi kosher.

Tonight I'm doing a repeat of a fish and shrimp soup I did recently. It wowed me enough to want it again
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#419 gfweb

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Posted 13 November 2013 - 03:20 PM

IMG_20131113_165430_566.jpg

 

Braised short rib with buttery potatoes and a hunk of bread. Perfect for this nasty cold day.


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#420 Anna N

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Posted 13 November 2013 - 04:20 PM

Hope it works for you, Anna. :smile:
 
BTW...who has the Big Easy? You or Kerry Beal?


I think it would have been so much better with fresh meat. I was handed the pork some time ago by my son-in-law. It came from a pig roast and was already drying out. My instinct as he handed it to me was to bin it. But I said I'd try to do something with it. Should have followed my instinct.

The BE remained on Mantoulin Island awaiting our return.
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