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Dinner! 2013 (Part 5)


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#481 stephen129

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Posted 21 November 2013 - 08:46 AM

 

 

 

Are you a professional out of interest, or just a very enthusiastic/talented home cook?

 

 

 

Thanks, Stephen. I'm not a professional. I just enjoy cooking and eating. 

 

 

Honestly, a lot of your food wouldn't look out of place in a 2/3 Michelin starred kitchen.



#482 Anna N

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Posted 21 November 2013 - 04:36 PM

Korean-style wings from MC@H.

image.jpg
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#483 Paul Bacino

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Posted 21 November 2013 - 04:39 PM

Anna....we make those quite often.

Nice
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#484 Anna N

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Posted 21 November 2013 - 04:58 PM

Anna....we make those quite often.Nice


I didn't want to brag but aren't they good? Renewed my faith that wings are worth eating!
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#485 huiray

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Posted 21 November 2013 - 06:13 PM

 

Anna....we make those quite often.Nice


I didn't want to brag but aren't they good? Renewed my faith that wings are worth eating!

 

 

How does MC@H specify these KFC wings be done? (I don't have that book)

 

Have you ever read this? http://www.nytimes.c...wanted=all&_r=0

 

Regarding the worth of chicken wings - in Chinese & E/SE Asian cuisine they have always been well regarded.  The "waat" characteristic has always been appreciated - in this case, think of slipperiness, succulence, stuff like that.  Try turmeric chicken wings sometime. ;-)  Sure, BBQ Wings in Western/USA cuisine has elevated their standing (and their cost) in the USA but in a more general sense it is interesting how much chicken breast meat is valued in the US (in a general sense) and not dark meat,which tends to get exported to other countries (like Russia and E/SE Asia) where it is highly regarded.  Only the wings are kept back (and classified as white meat by the US poultry council) - maybe because of this "BBQ wings" thing?.


Edited by huiray, 21 November 2013 - 06:44 PM.


#486 Steve Irby

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Posted 21 November 2013 - 06:25 PM

So many great dishes so a shout out to all contributors. The turkey porchetta and Emeril stuffed chicken legs are on my Thanksgiving holiday menu for sure .  I'm working on my skill set for the chestnut scaled sweetbreads but it may be a few years before I try that one.  Actually, I had sweetbreads for the first time at MiLa in New Orleans this past weekend and couldn't believe how good they were.  

 

Today I bought the first box of oysters this fall.  So fresh shucked oysters and a quick po'boy for supper.   

 

P1020243(1).JPG


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#487 Dejah

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Posted 21 November 2013 - 08:10 PM

Curry Chicken with fresh curry leaves and Jamaican curry powder. Sauce was reduced chicken stock simmered with brown mustard seeds, curry leaves,onion, red pepper and whole peppercorns. Our local Sobeys had purple asparagus. Thought it would add a nice splash of colour...but it turned green upon steaming.

 

Chicken was rubbed with curry powder, browned, laid on top of sauce ingredients, then finished off in the oven. Naan was store-bought. It was a bit too chilly to use my Big Easy "tandoor" to make my own. Hubby had that.

 

The oven added that bit of extra warmth (and aroma) on a chilly evening : windchill -28C. Here comes winter!

 

Chicken CurryLeavesAsparagus1755.jpg


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#488 Franci

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Posted 21 November 2013 - 08:28 PM

So, after Basquecook mentioned beets ravioli I realized I never had them. I asked around and got a recipe of casunziei. from someone who spends her summers in Cortina d'Ampezzo.

No ricotta in these, beets/potatoes/butter little breadcrumbs. They were really deliciousimage.jpg
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And since my little girl is not really keen on stuffed pasta. I made some pink tagliatelle for her.

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With noisette butter, sage and duck bacon

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#489 Anna N

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Posted 22 November 2013 - 03:07 AM





Anna....we make those quite often.Nice

I didn't want to brag but aren't they good? Renewed my faith that wings are worth eating!
 
How does MC@H specify these KFC wings be done? (I don't have that book)
 
Have you ever read this? http://www.nytimes.c...wanted=all&_r=0
 
Regarding the worth of chicken wings - in Chinese & E/SE Asian cuisine they have always been well regarded.  The "waat" characteristic has always been appreciated - in this case, think of slipperiness, succulence, stuff like that.  Try turmeric chicken wings sometime. ;-)  Sure, BBQ Wings in Western/USA cuisine has elevated their standing (and their cost) in the USA but in a more general sense it is interesting how much chicken breast meat is valued in the US (in a general sense) and not dark meat,which tends to get exported to other countries (like Russia and E/SE Asia) where it is highly regarded.  Only the wings are kept back (and classified as white meat by the US poultry council) - maybe because of this "BBQ wings" thing?.
Here's a video of the process almost!

http://modernistcuis...-chicken-wings/

Scott screwed up the recipe (and he has publicly admitted as much) by taking the wings out of the marinade before dusting with the Wondra and potato starch mixture. This is meant to create a batter with the marinade.

I should perhaps have explained that it is not the wings that I find worthless but the way in which they are ALWAYS served/ordered by my family and friends. Buffalo-style -- the hotter the better. It is less a dining experience than a gladiatorial challenge! At best I find the sauce one-dimensional and at worst it is sinus-clearing painful.

The MC@H wings are crispy, flavourful and still pack some heat from the sauce. They are not double-fried as discussed in the article in your link.
Anna Nielsen aka "Anna N"

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#490 Ann_T

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Posted 22 November 2013 - 07:22 AM

Franci, I imagine your little girl loved her pink pasta.

 

Roasted a couple of chicken breasts.

 

Roast%20Chicken%20Breasts%20November%202

Rubbed a butter sage mixture under the skin.

 

Roast%20Chicken%20Breasts%20November%202


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#491 basquecook

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Posted 22 November 2013 - 08:14 AM

That looks beautiful Franci.  My trouble is, I make the beet ravioli with homemade ricotta cheese.. They are extremely fragile, they often leak which melts the pasta dough and they break open during boiling.  Then, the water is cloudy and I can't see what the heck is going on.  I am catering a large wedding next week and have to make a couple hundred of these guys.   I would love the recipe if you have it.  

 

Last night, we were getting ready for an event this weekend.  

 

Friend of mine knows the people who work at the garden at Rutgers.  They gave me a huge bag of peppers.  Ghost Chiles and Habaneros.  I made a basic hot sauce base.  Boiled carrots, white vinegar, garlic and onions, added some orange juice, sugar and salt, then a ton of peppers.. Simmered for about 25 minutes and the blended.  Once I had the base, I mixed brown sugar and fish sauce into on of the jars to test.  It was delicious.   I am going put this in little bottles and give it out to some people. 

 

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Started the Demi Glace last night

 

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Made a roasted vegetable stock as well and a shrimp stock and a chicken stock.     

 

Dinner last night was the last of the pea shoots.  Miso glazed scallops. They were terrible.  They were those wet scallops. I don't think I have ever had them before but, was hoping they would be good.  They were from this Spanish only speaking fish shop in Elizabeth.   They leaked water and then fell apart.   I don't know who would think that is ok to treat a scallop like that.  

 

Pea shoots were really good.  Pork chop for the little one.  Double thick pork chop, internal temp was 128.  

 

10989629045_6e17311889.jpg


Edited by basquecook, 22 November 2013 - 08:15 AM.

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#492 Franci

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Posted 22 November 2013 - 08:45 AM

Basquecook, done.

 

Ann, we are not big chicken eater but you know how to cook it really well. Very nice



#493 huiray

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Posted 22 November 2013 - 10:04 AM

 

 

 


Anna....we make those quite often.Nice

I didn't want to brag but aren't they good? Renewed my faith that wings are worth eating!
 
How does MC@H specify these KFC wings be done? (I don't have that book)
 
Have you ever read this? http://www.nytimes.c...wanted=all&_r=0
 
Regarding the worth of chicken wings - in Chinese & E/SE Asian cuisine they have always been well regarded.  The "waat" characteristic has always been appreciated - in this case, think of slipperiness, succulence, stuff like that.  Try turmeric chicken wings sometime. ;-)  Sure, BBQ Wings in Western/USA cuisine has elevated their standing (and their cost) in the USA but in a more general sense it is interesting how much chicken breast meat is valued in the US (in a general sense) and not dark meat,which tends to get exported to other countries (like Russia and E/SE Asia) where it is highly regarded.  Only the wings are kept back (and classified as white meat by the US poultry council) - maybe because of this "BBQ wings" thing?.
Here's a video of the process almost!

http://modernistcuis...-chicken-wings/

Scott screwed up the recipe (and he has publicly admitted as much) by taking the wings out of the marinade before dusting with the Wondra and potato starch mixture. This is meant to create a batter with the marinade.

I should perhaps have explained that it is not the wings that I find worthless but the way in which they are ALWAYS served/ordered by my family and friends. Buffalo-style -- the hotter the better. It is less a dining experience than a gladiatorial challenge! At best I find the sauce one-dimensional and at worst it is sinus-clearing painful.

The MC@H wings are crispy, flavourful and still pack some heat from the sauce. They are not double-fried as discussed in the article in your link.

 

 

Interesting.  Thanks for the clarification and the video link, Anna N.  So it is essentially USAmerican-style wings with a Korean-style sauce, even if Scott Heimendinger didn't quite do it the way he intended to.  Sounds yummy regardless. (Yes, KFC would - almost by definition - be double-fried wings. [In this case, KFC=Korean Fried Chicken, not the Colonel Sanders one.])



#494 Norm Matthews

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Posted 22 November 2013 - 06:06 PM

I got hungry for chili tonight.  This is a recipe I developed over several years and this is the way we like it.  

 

DSCN0978_zps52c6fe3c.jpg

 

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#495 C. sapidus

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Posted 22 November 2013 - 08:58 PM

Dejah – Curry wings sound fantastic

 

Ann – Beautiful chicken!

 

Keema aloo – Black cardamom, cinnamon stick, bay leaves, cumin, and ground beef, cooked with potato wedges, green chiles, ginger, garlic, and a spice mix of ground coriander, garam masala, fenugreek, and turmeric, simmered with yogurt and finished with ground cardamom. Mrs. C kindly did most of the prep work while I was stuck in traffic.

 

p872896321-4.jpg

 

Spinach with sliced almonds – red bell peppers, panch phoran, ginger, garlic, chile, and asafloetida, finished with garam masala. Mrs. C said this would be a good Christmas dish.

 

p903932607-4.jpg

 

Garlic naan – store-bought, baked, and brushed with butter. Yes, again – it is quite good and ridiculously easy.

 

p857690123-4.jpg


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#496 Anna N

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Posted 22 November 2013 - 10:05 PM

image.jpg

Very simple meal tonight - cauliflower steak.
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#497 Bojana

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Posted 23 November 2013 - 07:11 AM

Franci, your pasta looks gorgeous. Inspires me to keep practicing and it is needed seen on my tortellini below :)

 

Those chicken wings are calling me! And so many other delicious dinners, this thread is a real inspiration.

 

I keep forgetting to make photos of our regular meals and only do those where I put a bit more effort but we do not eat this fancy every day. 

 

Recent "fancy" meals:

 

Chestnut puree, cream, and "granola", bone marrow sauce, italian ham, goat cheese tortellini

 

photo 2 (2).JPG

 

Forbidden rice cooked with soy and mirin, fennel puree, 55C steamed fish, basil oil, roasted cherry tomatoes and lemongrass infused tomato water

 

photo 3.JPG


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#498 judiu

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Posted 23 November 2013 - 03:39 PM

Bojana, bone marrow sauce? Do tell, please!
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#499 Anna N

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Posted 23 November 2013 - 07:23 PM

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Having obtained the ebook version of MC@H I found my interest re-ignited. Here cheese sauce from MC@H over steamed cauliflower and topped with crumbled chiccharon and crispy shallots.

image.jpg

To use up more of the 72 hour short ribs of a few day ago I fancied lettuce rolls. Really one needs a soft lettuce but that would have required a shopping trip with no guarantee of success. I had romaine so I shaved off much of the rib and gave each leaf a quick dunk in hot water to make them a little more pliable. Brushed each leaf with some hoisin sauce, added shredded short ribs and rolled them up. Very satisfactory.
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#500 Steve Irby

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Posted 23 November 2013 - 08:12 PM

Here's a couple of dishes that I prepared for the Confit Cook-Off.  Last night I made a shrimp bruschetta with satsuma preserves, preserved lemons and fennel.

 

P1020246(1).JPG

 

And tonight confit five spice pork and confit turnips.  Served with potatoes anna, oyster mushrooms and pork demi-glace. The confit turnips were served with turnip and beet greens prepped with homemade tasso.  

 

P1020260(1).JPG


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#501 Robenco15

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Posted 23 November 2013 - 08:17 PM

First post ever in this thread. Had plenty of other dinners to post but never felt the urge until this one. Put a lot of thought into it and always love making a fantastic stock and creating something equally amazing from it.

 

Roasted chicken (roasted in a toaster oven!), glazed baby carrots, and mashed potatoes with gravy made from that homemade chicken stock. The chicken stock is incredible. Got it out of the fridge this morning after making it last night and it was basically jello. Wonderful.

 

Cream of Walnut Soup for dessert!

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#502 nickrey

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Posted 23 November 2013 - 11:01 PM

Lobster Natural, Lobster Thermidor? Lobster Thermidor, Lobster Natural. Solomon inspiration! Half of each! I love the tri-colour effect on the lemon cheek.

 

lobster 001.jpg


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#503 Wapi

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Posted 24 November 2013 - 05:57 AM

Cod with curry pumpkin sauce and parsley vinaigrette

 

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#504 Bojana

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Posted 24 November 2013 - 12:58 PM

Bojana, bone marrow sauce? Do tell, please!


Simple. Soaked beef marrow in cold water for 24 h, pushed it out, cubed, salt and pepper, few seconds in hot pan till about 1/3 melts away, then out of pan, good reduced stock in the pan to emulsify with rendered fat, salt, splash f sherry vinegar and cubes back in to glaze, then serve.
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#505 mm84321

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Posted 24 November 2013 - 04:40 PM

Veal chop with mushrooms and celery

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#506 Franci

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Posted 24 November 2013 - 07:48 PM

That looks a rock lobster, right Nick? To me they are much more delicious than the American lobster. I've not had in a while and it bet here much more expensive then Europe. I go for natural, no doubt!
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#507 nickrey

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Posted 24 November 2013 - 09:44 PM

That looks a rock lobster, right Nick? To me they are much more delicious than the American lobster. I've not had in a while and it bet here much more expensive then Europe. I go for natural, no doubt!

Hi Franci,

 

Yes it was a rock lobster from Tasmania (we call them crayfish). Cost for each was around 22 Euro.

 

The natural was delicious with some lemon and a smidgin of mary-rose sauce, if desired, but so was the thermidor. It was a very subtle thermidor, not the cheesy white sauce horror that some restaurants serve. The lobster was already cooked so I sealed the half tails sous vide and heated them briefly in 50C water. I then put down some warm béchamel in the shell, topped it with the warmed and cut up meat, then more béchamel, then some grated parmesan and browned under the grill (broiler).


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#508 Anna N

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Posted 25 November 2013 - 04:50 AM

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Chicken in Kerala curry sauce (from Modernist Cuisine @ Home) and frozen spinach.
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#509 Steve Irby

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Posted 25 November 2013 - 03:35 PM

Here's a couple appetizers from dinner last night.  Boudin balls and roasted cauliflower.  The cauliflower is cooked sous vide then browned under the broiler. It's served with a goat feta spread.  The recipe is from Domenica in New Orleans.  The goat feta spread is the bomb.  

 

P1020264(1).JPG


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#510 Anna N

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Posted 25 November 2013 - 04:13 PM

Here's a couple appetizers from dinner last night.  Boudin balls and roasted cauliflower.  The cauliflower is cooked sous vide then browned under the broiler. It's served with a goat feta spread.  The recipe is from Domenica in New Orleans.  The goat feta spread is the bomb.


.......
 
Steve, that appears to be a ralatively small cauliflower. Can you share time and temp for the SV step? Have previously attempted a whole cauliflower SV and it certainly needed much longer or a higher temperature. Thank you.
Anna Nielsen aka "Anna N"

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