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Dinner! 2013 (Part 5)


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#31 Anna N

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Posted 02 October 2013 - 02:01 AM

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Oven-roasted garlic shrimp with s-v'd carrots and parsnips sauteed in ghee and olive oil.
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#32 basquecook

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Posted 02 October 2013 - 03:48 AM

Bought these really beautiful hen of woods mushrooms this weekend at Fort Greene Park.It weighed about a pound and it broke into two pieces.    I put that in a pan with some herbs and butter, added a little white wine, then a little pasta water. Poured Rigatoni that had been cooked in with the mushroom.  Then pasta water, then a little cream and some grated parm.   This was very basic and delicious.  I kept the mushrooms into fairly large pieces.  

 

Next I had browned a loin of pork.  Then I removed the loin, added a half a bottle of wine, some garlic, paprika and water and let that cook.  Well, prior to that, a few days ago, i brined the loin, then i removed the loin from the brine, covered in garlic and let that sit for a day or two.  Then I added the loin back into the pot once the alcohol burned off, added clams, Portuguese Chorico and baked in the oven until the thermometer read 125 on the loin.  Took the pot out of the oven and added chick peas.  

 

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I also had roasted potatoes and garlic scapes. Made a white rice and added pickled cauliflower 

 

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#33 Baselerd

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Posted 02 October 2013 - 07:35 AM

I recently made some Chicken Karaage (link to recipe): Fried/Marinated chicken with ginger rice, thinly sliced jalapenos and onions, herbs, and a sweet chili sauce. I wasn't using enough oil so it didn't get as golden as I would've liked, but it was still very good and easy. 

 

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Edited by Baselerd, 02 October 2013 - 07:36 AM.

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#34 rotuts

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Posted 02 October 2013 - 09:11 AM

Anna N

 

pretty snappy "refrigerator" dinners I must say.



#35 FrogPrincesse

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Posted 02 October 2013 - 10:14 AM

Ratte potatoes are so delicious.

 

Agreed - they are wonderful. Also a childhood memory for me because my mom used to buy them when I was little.

 

 

frogprincess - where did you get theratte potatoes in San Diego ?

 

Honkman - I am pretty sure that I got them at Specialty Produce.



#36 Anna N

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Posted 02 October 2013 - 12:14 PM

Anna N
 
pretty snappy "refrigerator" dinners I must say.


Take a bow, rotuts! The s-v vegetables are inspired by you. The convenience of having s-v'd pouches of meat and vegetables in the fridge ready to be re-warmed is brilliant. Not much left in the crisper drawers now and most of the s-v'd vegetables are gone. Will have to turn to my freezer for vegetables for these last couple of days.
Anna Nielsen aka "Anna N"

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#37 mm84321

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Posted 02 October 2013 - 03:13 PM

Rabbit with chorizo

2BcPYOol.png


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#38 basquecook

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Posted 02 October 2013 - 04:10 PM

Damn, that's gorgeous

#39 rotuts

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Posted 03 October 2013 - 05:42 AM

BTW  AnnaN :

 

would you care to share in more detail the 'finish' you put on the SV chicken?  'Finishing' SV is a sort of New Frontier for me.

 

and Ive got a lot to practice on !



#40 Anna N

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Posted 03 October 2013 - 07:48 AM

BTW  AnnaN :
 
would you care to share in more detail the 'finish' you put on the SV chicken?  'Finishing' SV is a sort of New Frontier for me.
 
and Ive got a lot to practice on !


Let me lead you to the source

http://svkitchen.com/?p=4674
Anna Nielsen aka "Anna N"

"It either works fine or not, but what the heck. This is bread, not birth control." Susan of Wild Yeast blog
Our 2012 (Kerry Beal and me) Blog
My 2004 eG Blog

#41 rotuts

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Posted 03 October 2013 - 08:25 AM

interesting site.  sort of "apre SV"  thanks!



#42 mm84321

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Posted 03 October 2013 - 04:29 PM

Alouette sans tete. Partridge legs are fully deboned and denerved. 

o2lBPHil.png

Flattened with a mallet and seasoned. 
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Enter a baton of foie gras
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Wrap in lardo
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Then in caul
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Brown in a pot, deglaze with some cognac and chicken jus, then sliced porcini are added, covered and finished in a hot oven. 
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Served with mashed potatoes. I use La ratte. 
MluxJHsl.png

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#43 scubadoo97

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Posted 03 October 2013 - 04:59 PM

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Yellowtail snapper. It's what's for dinner
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#44 Robenco15

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Posted 03 October 2013 - 05:01 PM

 

Alouette sans tete. Partridge legs are fully deboned and denerved. 

o2lBPHil.png

Flattened with a mallet and seasoned. 
6tXGkTrl.png
Enter a baton of foie gras
PHg5rfYl.png
Wrap in lardo
eApxDdGl.png
Then in caul
H6AQbh4l.png
Brown in a pot, deglaze with some cognac and chicken jus, then sliced porcini are added, covered and finished in a hot oven. 
g2MEx6Nl.png
Served with mashed potatoes. I use La ratte. 
MluxJHsl.png

 

 

Dude, every time your food looks so incredible. Do you just do this for fun or is it your job (not that jobs can't be fun too)? Where'd you learn?


Edited by Robenco15, 03 October 2013 - 05:03 PM.


#45 mm84321

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Posted 03 October 2013 - 05:17 PM

Thanks..What I post here is done for fun. Learned through practice. I also have some nice books, which help. This recipe is from Yannick Alleno's Terroir Parisien. His books and magazines are what I cook from most.  



#46 judiu

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Posted 03 October 2013 - 05:33 PM


Dejah, did the "Ancient Grains" come preblended, or did you do them freehand? I only cook for one normally, but that sounds so good, I'd like to make it for a group I cook for occasionally!

The grains came preblended. The leftover was good next day, reheated and eaten with milk and brown sugar.
May I ask where you purchased them, and what the brand name is?
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#47 patrickamory

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Posted 03 October 2013 - 06:58 PM

mm, taking it to the next level again. Does the partridge come from that purveyor Solex that you posted about earlier?



#48 mm84321

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Posted 03 October 2013 - 07:12 PM

mm, taking it to the next level again. Does the partridge come from that purveyor Solex that you posted about earlier?

 

Yes. They have it, grouse, hare, and wild rabbit. Wild duck and pheasant starting next week, I think 



#49 basquecook

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Posted 03 October 2013 - 07:48 PM

Stopped by Japanese Premium Beef on Great Jones.  Picked up a 1.35 lb steak for me and Miss K.  

 

Unfortunately, no photo of it precooked.  Leaving for a couple of weeks so, emptying out the fridge. Mashed potatoes, no butter left so, rice, then just cream, salt and a little parm.  Baby fennel with salt packed anchovies, garlic, olive oil, a shot of parm, and some wine.  Awesome Wagyu beef,. 

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It was the two of us. Little one does not like char.  So, I cooked it on a flat top, then placed in an oven. brought it up to 130.  I would have used the grill but, she does not like smoke yet. Since it was wagyu and super marbled, i felt it need a little to let the fat melt.  I normally like it much more rare. 

 

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The steak was crazy good.. I never really tell Miss K the different types of steak I buy. Nor does she realize the cost.. But, her reaction is real. She flipped over this.  I flipped over this.  It was missing the dry age but, still an exceptional piece of meat. Another test is the mashed potatoes.  She barely touched her mashed potatoes until the steak was gone. And prior she was sitting with a big wooden spoon of potatoes waiting for dinner. 

 

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This is my plate, she did got less fennel and more potatoes and of course, she got the center pieces. I poured some pan juices over the steak, a little salt and of course we took advantage of the pool of juice on the cutting board.

 

 

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Edited by basquecook, 03 October 2013 - 07:50 PM.

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#50 mm84321

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Posted 04 October 2013 - 07:03 AM

Looks nice. Though I may have tried resting the steak a bit longer so the juices remain inside the meat, instead of on the cutting board. I'd say at least 10 minutes, in a warm place. 


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#51 basquecook

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Posted 04 October 2013 - 07:53 AM

Funny you should say that, the steak rested for 15 minutes and in that time, the juices came from the steak.  I left it on the cutting board and when I came back, the juices had run down the cutting board and began to drip on the floor..  By the time I sliced it, the entire board was covered in that juice. I am assuming because it was wagyu and super juicy that this happened.  But, yeh, I know not to cut into a steak like that!  :cool:


Edited by basquecook, 04 October 2013 - 07:53 AM.

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#52 Norm Matthews

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Posted 04 October 2013 - 11:54 AM

I too have had well rested medium rare beef lose a lot of liquid before and after cutting and still remain juicy. Sometimes it just does. 



#53 rotuts

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Posted 04 October 2013 - 12:18 PM

as long as that Jus get back on the Steak  .....

 

maybe cut the Steak in some way to preserve that Jus ?



#54 basquecook

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Posted 04 October 2013 - 12:22 PM

The steak was super juicy, it was wagyu.  I just think that once the connective tissue or the marbling turned to liquid, there was no place for it to go. 



#55 rotuts

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Posted 04 October 2013 - 12:37 PM

it goes on the Steak!    :biggrin:



#56 Robenco15

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Posted 04 October 2013 - 08:18 PM

Thanks..What I post here is done for fun. Learned through practice. I also have some nice books, which help. This recipe is from Yannick Alleno's Terroir Parisien. His books and magazines are what I cook from most.


Very cool. Yannick's books all seem to be out of print unfortunately. I'm not too familiar with him.

#57 Dejah

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Posted 04 October 2013 - 09:35 PM

First time making stuffed squash! A friend gave me a very pretty squash and I hated to cut into it to cook...But tonight, I caved. It was 7C when I got home from work, so, baking in the oven was a good choice!

 

I had 2 kinds of squash: one was called veg. marrow by the lady who gave it to me. The other one may be a bi-coloured acorn?

 

The stuffing is ground beef, chopped red bell peppers, garlic, cilantro, onion. The spices were cumin, coriander, chili powder, , and I added a glug of chunky salsa instead of hot sauce, and a can of mixed beans (didn't have black). It was a bit of southwest flavours in the house tonight.

 

The cheese topping was meant for tacos or nachos, so I thought it would suit.

 

My first attempt turned out pretty good!

 

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#58 Norm Matthews

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Posted 05 October 2013 - 07:52 AM

I never thought about stuffing squash before.  Great idea. 



#59 rotuts

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Posted 05 October 2013 - 08:06 AM

was the stuffing pre-cooked?  what were the baking times and temps?

 

looks very interesting.



#60 cookalong

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Posted 05 October 2013 - 11:46 AM

Made lamb shank sous vide for the first time. Turned out really good! Served with rosmary-infused potato purée and a carrot fluid gel.

 

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