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Dinner! 2014 (Part 1)


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#211 basquecook

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Posted 29 January 2014 - 06:50 PM

Dinner with Missie K. 

 

Green bean gratin.

 

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Boiled lobster and potato.

 

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Edited by basquecook, 29 January 2014 - 06:51 PM.

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#212 robirdstx

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Posted 29 January 2014 - 07:52 PM

So many great looking meals! Very inspirational!

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Spicy Pork Tenderloin Stir Fry

Edited by robirdstx, 29 January 2014 - 07:55 PM.

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#213 Ann_T

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Posted 29 January 2014 - 08:19 PM

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Baked a couple of loaves of bread and extra dough for pizza.

 

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#214 Franci

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Posted 29 January 2014 - 09:05 PM

We had a little bit of pasta noisette butter and sage, some collards and I had offals of one duck to cook, very tasty. My girl approved



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#215 Baselerd

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Posted 29 January 2014 - 10:20 PM

Ann_T that pizza crust looks amazing!

 

I recently put together this plate - a fancy take on the classic chicken and mushrooms. It included some sous vide chicken breast, chicken liver mousse, pickled Shimeji mushrooms, braised oyster mushrooms, and a sous vide egg yolk (145 F), topped with some sorrel from my garden. It was one of the better renditions of chicken breasts I've made. I brined the chicken breasts (skin on) in 4 cups water, .5 cups sugar, and .5 cups of salt for about 3 hours, then cooked sous vide with butter, thyme, garlic, bacon, and peppercorns for 1 hour at 145 F. Finished it off by crisping the skin in a saute pan with olive oil.

 

The liver mousse was great as well - I cooked it straight from the Eleven Madison Park cookbook. The great thing about that recipe is that it makes a ton, so I have many nights worth of pate frozen (ready for some wine and crackers).

 

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#216 liuzhou

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Posted 29 January 2014 - 10:24 PM

Ann_T. You owe me a new keyboard. I've dribbled all over this one! That is one beautiful pizza.

 

Baselerd That is beautiful, too. In a different way.


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#217 rotuts

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Posted 30 January 2014 - 04:55 AM

stunning meals, a usual

 

they seem even more stunning over the last few days ...



#218 scubadoo97

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Posted 30 January 2014 - 05:35 AM

Just Wow! Beautiful meals every one

Last night I made braised lamb shanks. Always satisfying and on a cold wet day it hit the spot. Really any day it would hit the spot for me

#219 patrickamory

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Posted 30 January 2014 - 07:41 AM

basquecook: mind sharing your source for the frozen chiles and your green pork chili recipe, if there is more to it than what you described?



#220 basquecook

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Posted 30 January 2014 - 08:15 AM

The recipe was pretty on point.. Turkey stock, chicken stock, pork stock, or water can all be used.  The Hatch New Mexico Chiles are highlighted in this dish.. The peppers themselves bring such a wonderful flavor..  The only thing I didn't include was that I browned the pork cubes in Pork Fat. I have jars of rendered fat in my house.. I have beef, bacon and pork. I used rendered pork fat.  

 

There are various websites on the internet that sell these peppers.. The place I get them from sell them in increments of 25 or 50 lb cases.  


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#221 Kim Shook

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Posted 30 January 2014 - 03:51 PM

Been absent a long time – I’ve been reading along, getting hungry and inspired – but, I’ve been absent too long to comment on everything I’ve loved!  As many of you know, I was sick with a kidney stone (including a hospital stay) and a back injury (fractured vertebra) from August 14th.  I was much improved by Christmas time, but really trashed my right hand with all the prep.  The last cortisone shot did nothing, so I ended up having surgery on January 9th.  Now I’m back to not really being able to cook, clean house, type, etc. until at least the middle of February.  Very frustrating, but I’m trying not to whine too much!

 

We’ve had lots of take out and restaurant food, but I’ve done a little cooking.  No point in posting all of the Christmas food – no different from last year and those meals are over a month old, anyway.  I am SO looking forward to being able to cook.  Some recent meals –

 

Chicken stir fry and fried rice:

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Breakfast for dinner with salad:

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Scrambled eggs with ham & cheese, hashbrowns and sweet potatoes:

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Chicken fried steak, mashed potatoes, green beans and biscuits:

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With gravy:

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#222 rotuts

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Posted 30 January 2014 - 04:08 PM

Kim Shook

 

very pleased you are back !

 

look forward to your posts

 

and Good Health Your Way !


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#223 mm84321

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Posted 30 January 2014 - 04:56 PM

Sole with truffles, sauce vin jaune

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#224 Plantes Vertes

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Posted 30 January 2014 - 05:38 PM

Nice to see you still there and that you've still got it, mm84321 :smile:



#225 mgaretz

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Posted 30 January 2014 - 07:29 PM

Kim, good to see you back. I've been absent and lurking too!

Last night was a real wackadoodle dinner. My DW wanted char siu in crescent rolls. Ok then....

Didn't have any char siu but I just bought some ham steaks from Costco. I cut about half a pound into little cubes and put them in a Baggie with about 1/3 package of char siu powder and shook them up. Baked them at 400f for 15 minutes then about 2 minutes under the broiler. Later I wrapped them in the crescent rolls and baked at 375 for 12 minutes. They were actually quite tasty.

With them I made roasted Brussels sprouts done in olive oil and balsamic vinegar.

For dessert I made a custom apple "pie" for the DW - basically an apple pie with no crust and no cinnamon or spices. Just Granny Smiths, sugar and flour.

I had lots of red wine with everything......

Edited by mgaretz, 30 January 2014 - 07:31 PM.

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#226 Franci

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Posted 30 January 2014 - 08:43 PM

Kim, welcome back, feel better !

Chinese New Year's Eve.
I made xiaolongbao again. Same ingredients and slightly different procedure made a huge difference. Maybe I rolled them too thin and some leaked, so not all had juice inside but not complains for my 2nd attempt
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Dongpo pork. Very good but the one I made last year in was even better
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Four seasons duck. Thank you, Patrick!
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#227 rotuts

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Posted 31 January 2014 - 01:04 AM

Franci :  very serious Yum there.

 

like the broccoli around that pork.  makes it look very healthy

 

:biggrin:


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#228 nickrey

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Posted 31 January 2014 - 03:19 AM

Salmon and Salad.

 

Salmon was cooked sous vide 54C for fifteen minutes. Served flaked on salad comprising finely sliced fennel and onion combined with vacuum compressed watermelon, sliced thinly, and fried haloumi cheese. Dressed simply with salt, pepper, lemon juice, and extra virgin olive oil. Fish piece looks big but was only around 125g.

 

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#229 mm84321

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Posted 31 January 2014 - 01:33 PM

Sweetbread carbonara

 

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#230 Unpopular Poet

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Posted 31 January 2014 - 02:08 PM

 

Sweetbread carbonara

 

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MM -- is that polenta or mashed potatoes (or something else) under the sweetbreads?  Am I correct in assuming the sweetbreads were traditionally prepared (soak, poach, press, fry?)  Fantastic.  ( I should note traditionally for me)

 

edited regarding traditional disclaimer.


Edited by Unpopular Poet, 31 January 2014 - 02:09 PM.

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#231 mm84321

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Posted 31 January 2014 - 02:32 PM

It is a sheet of pasta coated in a carbonara cream. The cream is made by cooking down bacon, ham and lardo, then infusing with cream. That get's thickened with an egg yolk and some grated parmesan. It is then sprinkled with more bacon, ham and lardo, as well as chopped truffle and some veal jus. The sweetbreads were soaked for one night in salted ice water, drained, blanched in lightly salted water with some thyme, bay leaf, white peppercorn and garlic, membrane removed, then cooked first in oil, flipped, then basted with foaming butter. It is usually about 5 minutes on each side, and it's good to let rest for 10 minutes. Here's a snap I took before it all got cooked:

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#232 Unpopular Poet

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Posted 31 January 2014 - 04:29 PM

It is a sheet of pasta coated in a carbonara cream. The cream is made by cooking down bacon, ham and lardo, then infusing with cream. That get's thickened with an egg yolk and some grated parmesan. It is then sprinkled with more bacon, ham and lardo, as well as chopped truffle and some veal jus. The sweetbreads were soaked for one night in salted ice water, drained, blanched in lightly salted water with some thyme, bay leaf, white peppercorn and garlic, membrane removed, then cooked first in oil, flipped, then basted with foaming butter. It is usually about 5 minutes on each side, and it's good to let rest for 10 minutes. Here's a snap I took before it all got cooked:

6YES9evl.png

Outstanding.  Thanks for the run-through -- I can see this for certain in my future.  Adding it to my "My wife is in Bahrain and my friend's wife is in London" Valentine's offal explosion.


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#233 Norm Matthews

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Posted 31 January 2014 - 06:58 PM

Not a very good picture but supper was strip steak, bearnaise sauce, hash browns and creamed spinach.  Dessert was fruit with custard and a raspberry sauce. I was going to sprinkle cookie crumbs over it but I forgot. 

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#234 heidih

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Posted 31 January 2014 - 07:11 PM

Norm - your creamed spinach is calling me. It looks like you used mature spinach and left it fairly whole? Can you summarize your method?



#235 Norm Matthews

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Posted 31 January 2014 - 08:09 PM

I used pre-washed bagged spinach. It didn't say it was baby spinach but it looked like it was. It was separate, cleaned leaves.  I did leave it whole.   I just dumped one bag in an oiled flat bottomed wok and cooked it over medium heat, covered, until it started wilting, then turned it over and added another bag, turning until it was all cooked down, removed it to a strainer then added one half small onion, diced, two garlic cloves and two tablespoons of butter to the wok and cooked the onion and garlic, then added two tablespoons of flour, cooked it briefly, added about a cup of milk and stirred it until it was thickened.  I added the spinach back in; added a pinch of cayenne and a  grated a chunk of Romano cheese over it and folded it all together.  At some point I salted it too.


Edited by Norm Matthews, 31 January 2014 - 08:26 PM.

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#236 ChrisTaylor

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Posted 01 February 2014 - 02:52 AM

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The first batch of blue swimmer crabs--I had ten--pre-cooked for Fergus Henderson's devilled crab recipe. Served on toast with a couple of poached eggs. So good. Crab coma, even though the ten (they're not very big) was split between two people.


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#237 patrickamory

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Posted 01 February 2014 - 04:47 PM

Beautiful crabs Chris. Great to see you back Kim. Awesome food everyone.

 

Italian-American spaghetti with meat sauce (hence deliberately not tossed before serving).

 

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#238 mm84321

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Posted 01 February 2014 - 05:44 PM

Striped bass with salsify and port

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#239 David Ross

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Posted 01 February 2014 - 06:07 PM

Shrimp Tostada with Roasted Tomatillo Salsa-

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#240 nickrey

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Posted 01 February 2014 - 06:34 PM

Chinese New Year's Eve.
...

Four seasons duck. Thank you, Patrick!
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Nice looking steamed buns, did you make them yourself?


Edited by nickrey, 01 February 2014 - 06:37 PM.

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Unless there are three other people." Orson Welles
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