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Dinner! 2013 (Part 5)


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#61 mm84321

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Posted 05 October 2013 - 09:56 PM

No "after" picture, but this was a particularly beautiful sweetbread that I had for dinner tonight. One of my favorite things to eat.

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#62 Dejah

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Posted 05 October 2013 - 10:36 PM

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

 

looks very interesting.

Yes. The stuffing was done on top of the stove while the halved squash were baking in a 375 F oven for 30 minutes - when they were soft. Then I stuffed the squash, topped them with cheese, and baked for 15 minutes at 325 F for about 15 minutes.


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#63 liuzhou

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Posted 06 October 2013 - 07:21 AM

We seldom get decent lamb round here - perhaps some ropey mutton from time to time.

 

So, tonight's dinner was kind of special.

 

Lamb with chickpeas and fresh mint (plus onion, garlic, freshly ground cumin and coriander seeds).

 

Green beans with lemon dressing.

 

Rice.

 

Lamb with Mint.jpg


Edited by liuzhou, 06 October 2013 - 07:21 AM.

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#64 mm84321

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Posted 06 October 2013 - 11:27 AM

Hare, shoulder en civet, loin roasted with green peppercorns

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#65 nickrey

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Posted 06 October 2013 - 02:02 PM

Mexican today.

 

After guacamole served in stone mortar (no picture), moved to seafood cocktail. Prawns cooked, scallops prepared with lime juice.

 

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Next up enchiladas with Rick Bayless quick mole, homemade frijoles, homemade creme fraiche, and cactus/red onion pickle.

 

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Finished with fish (snapper) Veracruz.

 

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Edited by nickrey, 06 October 2013 - 02:17 PM.

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Unless there are three other people." Orson Welles
My eG Foodblog


#66 Wapi

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Posted 06 October 2013 - 03:04 PM

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Grilled sous vide octopus (77°C for 5 hours - as recommended in "Under Pressure" - Thomas Keller) with salsa verde (basil, parsley, oregeano, garlic, olive oil) and potatoes boiled in butter and sherry.

 

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Stew of wild boar

 

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Sous vide salmon (43°C - 13 minutes) with cream sauce of paprika, shrimp, sherry, chilli, lemon grass and tomato.


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#67 rotuts

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Posted 06 October 2013 - 03:36 PM

looks good

 

 

Wapi

 

but how was that Octopus?

 

perfect?  it sure looks like that.



#68 Gary

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Posted 06 October 2013 - 05:45 PM

Frittata for dinner tonight.  Recipe inspired by Ina Garten's "potato basil frittata".

 

Potato, sausage, basil, ricotta, gruyere, eggs, S&P, butter, flour, baking powder.

Baked it for about an hour at 350 so it came out nicely browned on top.

 

Lots of leftovers for breakfast tomorrow.  

 

:rolleyes:

 

(ps.  Thanks Ina Garten!!!)

 

http://www.foodnetwo...cipe/index.html

 

Attached Images

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#69 Dejah

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Posted 06 October 2013 - 09:22 PM

Did a chicken with a commercial Chinese salted chicken spice mix: (basically salt and 5-spice powder) in The Big Easy - beautiful colour and crispy skin (sounding like a stuck record / CD). I cooked some wild rice 2 days ago. It took forever, so we had it tonight. It didn't have much flavour even though I used half water and half chicken stock. So, I diced up some veg and sauteed it all together with the drippings from the chicken. Good stuff! Did the same thing with green beans.Even hubby ate a few green beans - most unusual for him. :rolleyes:

 

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The little dish was a dip - smoking drippings added to the chopped ginger, cilantro, and some of the spice mix.


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#70 Paul Bacino

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Posted 07 October 2013 - 04:57 AM

Spring Roll with Peanut Sauce

 

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Its good to have Morels

#71 rotuts

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Posted 07 October 2013 - 05:51 AM

nice very nice, PB

#72 Baselerd

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Posted 07 October 2013 - 07:30 AM

Looks awesome PB.

 

Here's a dish I adapted from this recipe. Sous vide egg yolk (1 hr @ 150 F, cooked in hazelnut oil), sous vide carrots (30 minutes @ 193 F, finished with brown butter and thyme), and hazelnut-arugula crumble.

 

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#73 huiray

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Posted 07 October 2013 - 08:28 AM

Some recent dinners.

 

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

 

 

• Very thinly sliced Finocchiona; as appetizer munchies.

• Tomato soup.  Deseeded deskinned ripe tomatoes, cut-up, juices retained; finely chopped celery & celery leaves, 1 finely sliced small shallot, sautéed in EV olive oil; fresh basil leaves; sea salt; simmered about ¾ hour.  Coarsely blended (stick blender).  Drizzle of black truffle oil, mixed in.

Cavolini di Bruxelles con aglio e olio.

• Marcella Hazan style tomato sauce – Ripe tomatoes (deskinned, deseeded, juices retained), butter, halved onion, sea salt, only roughly break up tomato pieces, simmer, onion removed.  Served on fusilli col buco [Rustichella d’Abruzzo].  I put on a fair bit of sauce, I wanted to savor the sauce as much as the pasta.  In honor of her passing.

Gelato al pistacchio [Gooose the Market].

 

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Harm Choy Tong.  Pork spare ribs, chicken breast meat, sour pickled mustard (soaked a bit and drained/squeezed out), tomatoes (canned), sliced ginger, water, a bit of sea salt, a bit of rice vinegar [Kong Yen].

 

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• Atlantic salmon fillet (farmed); dressed w/ Shaohsing wine (Nuerhong; “Premium Matured”) [Gold Plum], vegetable oil, sea salt, ground white pepper, finely sliced/chopped fresh young ginger, sliced green onions & small fresh oyster mushrooms scattered on both sides and on top; then steamed till just done.

• Young "Taiwan Bok Choy" (台灣白菜) (this is a variety of what would be familiar to USAmericans as "Napa-type cabbage"), stir-fried w/ chopped smashed garlic (Music) & fermented bean curd (fu yee) [Chan Moon Kee].

• White rice (Basmati) [Royal].

 

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Edited by huiray, 07 October 2013 - 09:07 AM.

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#74 mm84321

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Posted 07 October 2013 - 02:49 PM

Hare loin au poivre

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Hare with mashed potatoes

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Hare á la royale

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#75 rotuts

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Posted 07 October 2013 - 03:04 PM

mm:  your stuff looks sooooooooooo good and sooooooooooo delicious,

 

but might I have 6 - 10 plates of the stuff ?

 

Id be actually hungry ............

 

:biggrin:


Edited by rotuts, 07 October 2013 - 03:05 PM.


#76 Norm Matthews

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Posted 07 October 2013 - 03:36 PM

My son made dinner tonight.  It was Kalbi.

 

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#77 rotuts

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Posted 07 October 2013 - 03:56 PM

Wow

 

that looks so delicious.  and Not SV!

 

some Kimchi and ribs?   chat her up if you can and tell us the secrets to those ribs.

 

Or Not.    :biggrin:



#78 scubadoo97

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Posted 07 October 2013 - 03:56 PM

The food displayed on this thread is always so inspiring and looks down right delicious
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#79 Norm Matthews

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Posted 07 October 2013 - 06:59 PM

My son did not tell me the complete recipe for the kalbi but I can tell you he started by combining ingredients from recipes from his uncle, a recipe from a cookbook of well known Korean restaurants in LA and from his mom and then added some of his own ideas. It is marinated and then basted with the sauce while being grilled.  I know it includes Pear Nectar, Coca Cola, garlic, gochujang, ginger, soy sauce, salt and pepper, and sesame oil. 


Edited by Norm Matthews, 07 October 2013 - 07:18 PM.

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#80 dcarch

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Posted 07 October 2013 - 08:02 PM

Very exciting international delicious recipes and artistic plating designs. I don't know any another forum has such great display of cooking skills.

 

A few recent meals

 

dcarch

 

Sous vide Calamansi chicken on wild rice risotto

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Sauteed shrimps on rice noodles

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Smoked pork shoulder on aspargus

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#81 C. sapidus

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Posted 07 October 2013 - 08:06 PM

heidih – You are very kind, thank you

 

dcarch - We posted at the same time. Holy smokes, that pork shoulder!

 

Still on a Mexican jag

 

Pollo en escabeche – We make this frequently. Season chicken thighs with allspice, Mexican oregano, black pepper, and salt. Brown chicken thighs and remove. Fry white onion and carrots, add halved garlic cloves, and then simmer with the chicken, vinegar, pickled jalapenos, and chicken broth until done.

 

Green bean salad with red onion and salsa verde dressing – Nuke green beans until tender-crunchy, and toss with sliced red onion and a dressing of tomatillo salsa, lime juice, cilantro, and olive oil. Outstanding flavor-effort ratio.  :smile:

 

Served with store-bought olive oil bread.

 

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Edited by C. sapidus, 07 October 2013 - 08:07 PM.

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#82 dcarch

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Posted 07 October 2013 - 08:15 PM

Sapidus, speaking of international cooking, I am so fascinated by your recipes. I have learned a lot from your cooking. Thanks.

 

For smoking, I don't go for the ring and the bark, just pure smoke flavor at low temperature. That shows the "Money Muscle"  smoked at 150F, kind of sous vide by smoke.

 

dcarch


Edited by dcarch, 07 October 2013 - 08:21 PM.


#83 Brown Hornet

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Posted 08 October 2013 - 08:41 AM

mm -- you've been killing it with the rabbit/hare dishes this past week!  I've had a lot of rabbit dishes recently but haven't tried cooking with it myself -- I may have to give it a shot. 

 

Kudos to all the awesome dishes folks have been posting recently -- this thread is on a roll right now (no thanks to me!)



#84 Wapi

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Posted 08 October 2013 - 10:19 AM

looks good

 

 

Wapi

 

but how was that Octopus?

 

perfect?  it sure looks like that.

 

Thank you!

 

I was very pleased with the result. Very tender. However, next time I'll try the temperature and time as recommended in Modernist Cuisine so that I can compare. One thing is certain, sous vide and octopus are a great match.



#85 mm84321

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Posted 08 October 2013 - 12:14 PM



mm -- you've been killing it with the rabbit/hare dishes this past week!  I've had a lot of rabbit dishes recently but haven't tried cooking with it myself -- I may have to give it a shot. 

 

Kudos to all the awesome dishes folks have been posting recently -- this thread is on a roll right now (no thanks to me!)

 

Thanks!

 

Today, no hare, so I had pigeon. Marinated in red wine with juniper.

 

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Cabbage is braised in red wine and layered between slices of cooked apple.
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Potatoes are cut, shaped and fried.
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The pigeon is seared in goose fat and finished in the oven. The cabbage/apple compressions are glazed in the reduced cooking wine with a little creme de cassis and butter. There is an apple/red onion chutney that sits on top of each. The jus is thickened with a little foie gras terrine and the livers of the pigeons. 
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Served with pommes pailles (matchstick fries)
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Legs with salad
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#86 Prawncrackers

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Posted 08 October 2013 - 03:01 PM

Great looking pigeon mm84321, is it wild or farmed squab?  I think i prefer the flavour of the farmed ones, especially those from France. They're deliciously meaty and more tender than wood pigeons. 

 

It was grouse for me tonight. Pan roasted with a blackberry sauce, parsnip crisps, some roasted pink fir apple potatoes and sauteed broccoli rabe on the side. 

 

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A couple of comfort dishes, old favourites; goat rendang and crab linguine.

 

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I made some macarons too this week. Experimenting with savoury flavours, this one was white stilton (mixed with cream cheese) and prosciutto. Everyone i fed these too were in raptures. A big hit!

 

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#87 FrogPrincesse

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Posted 08 October 2013 - 03:16 PM

Outstanding food everyone. The game meats on the thread are particularly stunning (hare, pigeon, grouse, ...). Something I really miss here.

 

Prawncrackers- would you mind sharing your recipe for crab linguine? That looks like something I would like to try very soon. Thanks!

 

 

 

 



#88 mm84321

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Posted 08 October 2013 - 03:20 PM

Prawn, it is farmed, so technically squab, but I never really call them that. Your grouse looks fantastic. 



#89 Dejah

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Posted 09 October 2013 - 06:11 AM

Braised lamb shanks with Middle Eastern Spices, stir-fried vegetables, jasmine rice sprinkled with toasted jeera.. I made this one day ahead, let it sit in the fridge overnight and re-heated for supper last night. Really great for cool fall evening.

 

Braised LambShanksMiddleEastSpices1435.jpg


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#90 Baselerd

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Posted 09 October 2013 - 07:21 AM

mm84321 and prawncrackers, those grouse/squab dishes look amazing.

 

I recently made a chicken terrine with pea puree and pear mostarda (adapted from The Uchi Cookbook). The original recipe called for rabbit.

 

The chicken terrine was made by first curing some chicken legs (sugar, salt, juniper, coriander, pink peppercorn, cinnamon) for about 6 hours, then cooking them sous vide (1.5 hours @ 150 F) in brown butter, along with some shallots, thyme, and garlic. Afterwards, I pulled the meat and made a terrine by sprinkling the meat with Activa RM (transglutimase). In the middle of the terrine I put a line of pickled quail eggs (pickled for ~5 minutes in rice wine vinegar and sugar infused with kombu). The mixture was set overnight in the fridge in a terrine mold, with a heavy weight on top. To finish, I sliced it, glazed it with an asian caramel sauce in the oven (400 F for 4-5 minutes), then seared it in brown butter.

 

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Edited by Baselerd, 09 October 2013 - 07:24 AM.

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