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Dinner! 2014 (Part 2)


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#481 David Ross

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Posted 01 May 2014 - 05:31 AM

Along with the asparagus I prepared fresh Alaskan halibut--slow-poached in olive oil in a 250 oven for 1 1/2 hours.  It's a Batali recipe and it's always delicious.  The olive oil is seasoned with chopped capers, parsley and sliced lemon.  The fish stays moist yet firm. Served on a bed of thick spaghetti and dressed with some of the olive oil poaching liquid.  This recipe also works quite well with cod, sablefish and salmon.

 

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#482 SobaAddict70

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Posted 01 May 2014 - 05:59 AM

Thanks, basquecook.

I'm jonesing for Greenmarket asparagus right now...well, maybe this weekend there will be. Been a long winter...

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Crudités plate -- celery sticks, carrot sticks, steamed heirloom potatoes, raw French breakfast radishes, hard-cooked farm egg w/anchovy; chive mayonnaise, lemon vinaigrette.


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Chickweed, sorrel and mint salad; hazelnut vinaigrette



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Spaghetti, with squid, ramps and toasted herbed breadcrumbs

Edited by SobaAddict70, 01 May 2014 - 08:01 AM.

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#483 mm84321

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Posted 01 May 2014 - 02:22 PM

Maquereaux au vin blanc

 

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#484 scubadoo97

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Posted 01 May 2014 - 03:43 PM

I love one pot meals
Last night I made yellow rice and chickenyje8u3y2.jpg
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#485 Baselerd

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Posted 01 May 2014 - 07:27 PM

mm84321, that Mackerel looks fantastic. Is that modernist-style fried sauce?

 

I made some ramen recently - turned out pretty good (although I've made better.) I followed my standard (read: lazy) ramen prep technique in which I make some traditional dashi, then pressure cook (1.5 hours @ 15 psi) it with a crapload of chicken / pork bones, scallions, burnt onions, dried shiitakes, sake, and some bag juices from sous vide pork belly. Then I strained it, added some shiro miso, soy sauce, and mirin to taste.

 

The toppings included some sous vide pork shoulder (150F for 36 hours), wakame, ajitake tamago, charred broccoli, scallions, sesame seeds, and togarashi.

 

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#486 basquecook

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Posted 01 May 2014 - 08:20 PM

beautiful, B.  What a cared for dish.  

 

 

Tonight, a slice of that leftover meatloaf for Miss k.  Traditional, I serve my meatloaf with a simple water and salt polenta, a red sauce, a bowl of ricotta cheese and broccoli.  I had a customer meeting me at my house at 7:15, miss k had an art lesson at 8,  i got home at 6.  

 

Steamed an artichoke, mayo, meatloaf for miss k. 

 

 

 

 

 

For the two of us.  I had a request for green curry mussels.. Nothing special, coconut milk, water, lime, a dried thai chile from last summer.  fish sauce, a scoop of green curry, brown sugar was the sauce.  I sliced some green cabbage and blanched.  green beans blanched.  made white rice.  added the green beans to the simmering curry, then the cabbage, then the mussels.. they were really pretty. fish tag said april 30th.    

 

served over white rice.  

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Edited by basquecook, 01 May 2014 - 08:26 PM.

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#487 basquecook

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Posted 01 May 2014 - 08:29 PM

 

Maquereaux au vin blanc

 

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stunning..  can you talk about whats going on here. 


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#488 huiray

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Posted 02 May 2014 - 07:22 AM

• Fuzzy melon, fried tofu puffs and fresh wood-ear fungus (&garlic) soup, using chicken stock.

Smashed garlic cloves sautéed in vegetable oil; de-skinned & sliced fuzzy melon (chit kua) added, tossed around; chicken stock added; simmered briefly; trimmed fresh wood-ear fungus and tofu puffs (halved) added; simmered to completion.

• More of the pork belly fried rice from here. (no pic)

 

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#489 Anna N

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Posted 02 May 2014 - 03:08 PM

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Grilled romaine lettuce with a caesar-style dressing and the last of a tri tip. I had the time so I made the dressing using my mortar and pestle. I need to do this more often!
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#490 scubadoo97

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Posted 02 May 2014 - 03:28 PM

We've been doing grilled romaine a lot recently. A simple tasty way to use up a romain hearts

#491 mm84321

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Posted 02 May 2014 - 03:30 PM

Black bass wrapped in wild garlic

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#492 huiray

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Posted 02 May 2014 - 03:37 PM

We've been doing grilled romaine a lot recently. A simple tasty way to use up a romain hearts

 

Have you ever tried blanching it (romaine) in oiled hot water, draining, then drizzling with something like oyster sauce or ponzu sauce or some savory sauce of your liking?  Or stir-frying it with some garlic & sauce of your choice?



#493 scubadoo97

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Posted 02 May 2014 - 10:07 PM

Have you ever tried blanching it (romaine) in oiled hot water, draining, then drizzling with something like oyster sauce or ponzu sauce or some savory sauce of your liking? Or stir-frying it with some garlic & sauce of your choice?

No, but will take your lead and give it a try. Sounds good

#494 Kim Shook

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Posted 02 May 2014 - 10:37 PM

Scubadoo – you mentioned the pecans that you make after I posted the glazed ones.  I know the kind that you mean and they don’t last long, do they?  These are worse because the recipe only makes 1 cup, which is hardly enough for a medium sized nibble session :sad: !

 

Mark – you know, I’ve never seen a tri-tip in a VA grocery store.  Yours looks so good that I think I need to get my butcher to get one for me.  And then direct Mr. Kim to the smoker.  Lovely.

 

Norm – your Easter dinner was classic and beautiful and so delicious looking.  I would have loved every bite.  And the pineapple upside down cake?  WHY haven’t I made one of those in years?  So good.

 

Basquecook – lamb shanks really are the best cut of meat in the entire world, aren’t they?  (Followed closely by short ribs.)  And the livers looked wonderful.  Wish someone in my house shared my love of them. 

 

Ann – Caesar salad in a crouton crust.  Just genius.  And, I’m sorry – IS there any reason to cook a turkey breast other than to make open faced sandwiches with gravy :wink: ?

 

Dcarch – good God, you made gefilte fish look appetizing!

 

Bruce – congrats on the new job.  Once you get used to the commute, I’m sure the pictures will come fast and furious again :wink: .

 

Robirdstx – beautiful ‘Cabo’ salad.  Mr. Kim would promise me anything if I set that down in front of him!

 

Finally – Soba – are you TRYING to kill me with those incomparable radishes?

 

mm – the Maquereaux au vin blanc – I don’t know when I’ve seen anything lovelier.

 

With one thing and another, I haven’t posted a thing since before Easter.  The salad that I took to Mr. Kim’s dad and stepmom’s Easter lunch:

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Baby greens, Bibb, orange segments, strawberries, glazed pecans, Monterey Jack cheese, fried rice noodles with a cranberry vinaigrette.  This was fantastic.  I chose the vinaigrette from a Taste of Home Apple/Walnut tossed salad and then just cobbled together the salad ingredients.   

 

This weekend one of my oldest friends (41 year friendship – since 9th grade) visited us.  Lunch on Saturday was Ina Garten’s shrimp salad:

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On croissants:

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With fruit salad and potato chips:

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Jessica and my mother joined us Sunday for an early dinner.  I served Michael Ruhlman’s Cheddar soufflés:

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My ‘Easter salad’ and crusty bread:

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Dessert included Nick Malgieri’s Heart of Dixie pecan pie

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Some macarons that Pquinene gifted me with.  I made the filling:

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And my friend supplied the final dessert – his grandmother’s sour cream poundcake:

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Mr. Kim’s post-yoga chef salad last night:

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Tonight we had my mother and Jess over for dinner.  I did salad, corn and a new CI recipe for Cornish hens:

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The hens were really exceptional.  They were rubbed with a salt-oil-baking powder mixture and air-dried in the refrigerator for 4-24 hours.  Then, to get that gorgeous crust you heated up a baking sheet on the lowest rack in the oven at 500 degrees.  The quartered hens were placed skin side down and cooked for 10 minutes.  Then you flipped them and broiled them on an upper rack for 5-10 minutes.  They end up extremely moist and tender and have a great crusty skin.


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#495 huiray

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Posted 03 May 2014 - 04:40 AM

Hainanese Chicken Rice.

 

Yellow-skin chicken.  Bok choi in some of the poaching stock.  Rice cooked w/ the stock w/ lots of rendered chicken fat & pandan leaves (frozen). Ginger-scallion sauce.  Garlic-light soy-jozo mirin sauce.

 

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Beauty shot after scrubbing w/ kosher salt & rinsing before stuffing w/ ginger & scallions & poaching:

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#496 C. sapidus

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Posted 03 May 2014 - 04:31 PM

Mrs. C made dinner on the Big Green Egg tonight – all I did was carve turkey and take pictures. Sides included a particularly good smoked babaghanoush, diced avocado, crab dip, bread, crackers, and two kinds of salad.

 

The star of the show was Mrs. C’s smoked turkey. Before carving . . .

 

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. . . and after. Mrs. C has the skin and carcass simmering away to make smoked turkey stock. :wub:

 

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#497 mm84321

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Posted 03 May 2014 - 05:32 PM

stunning..  can you talk about whats going on here. 

 

Sure. You first start by poaching a mackerel in white wine, then letting sit overnight in the fridge. The fish is then shredded and mixed with potato and cream, then breaded and fried, which are the little balls you see. The poaching wine is used to cook carrots, which are then wrapped in seaweed and then with sliced mackerel which is cured, first in salt, then in rice vinegar and sake. The rest of the wine you make a gelée which coats the bottom of the plate. 

 

Lobster with morels and asparagus. 

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#498 Anna N

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Posted 04 May 2014 - 02:16 AM

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Since lunch was such a disappointment (home made potstickers that had been in the freezer too long) i decided to whip up some deep fried shrimp wontons for dinner. Since there was still dressing leftover from the previous night, I grilled another romaine heart as an accompaniment.
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#499 Paul Bacino

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Posted 04 May 2014 - 05:47 AM

Made Some Duck Soup with Green Lentils

 

I sourced my duck from a Asian Food Store

 

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#500 scubadoo97

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Posted 04 May 2014 - 06:46 AM

Kudos to Mrs. C. That bird looks like it was lifted off the pages of a food stylists magazine
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#501 Kim Shook

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Posted 04 May 2014 - 12:13 PM

Bruce – please tell Mrs. C. that her turkey is gorgeous.  I have two breasts in the freezer that Mr. Kim is going to smoke soon, but there is nothing like a whole turkey. 

 

Anna – lovely wontons.  What all is in the shrimp mixture?  I’ve never made them with shrimp, but I know I’d love them.

 

Some friends of ours who winter in TX are back in VA and were up in Richmond yesterday for our botanical garden’s plant sale.  So we had them and my mother over for lunch.  While lunch was cooking, we snacked on tzatziki, hummus and toasted pita wedges:

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One of our guests had sent me a link to a crab pie recipe months ago and I’d told her that I would love to make it for them when they came home.  Crab pie:

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Slice:

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This is a bit like a quiche, but not quite as custardy.  It was very good, but called for too much cheese and would have been improved with a touch of dry mustard and a little hot sauce.  I served it with my old standard layered salad:

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Tossed:

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Layered salad is old school without being hip.  I always hesitate to serve it, but when I do everyone has seconds and even thirds and the bowl gets positively scraped!  It really is good and I improved it this time by adding some chopped hard boiled eggs.

 

Dessert was Cocoa Banana Muffins:

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#502 Anna N

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Posted 04 May 2014 - 03:09 PM

Kim,
The filling was very simple: shrimp, scallions, sesame oil, and salt.

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Tonight's dinner Sibling Rivalry. I was chatting with my big sister who lives in England. She said dinner was a childhood favourite - eggs and chips! Not to be outdone I had the same. Twice fried chips and two eggs fried in duck fat (bet hers weren't fried in duck fat!).
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#503 patrickamory

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Posted 04 May 2014 - 03:58 PM

Anna simple and heavenly.



#504 mm84321

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Posted 04 May 2014 - 04:21 PM

Morel mushrooms with fregola sarda

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#505 Steve Irby

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Posted 04 May 2014 - 07:01 PM

First crawfish boil of the season. In order of cooking, potatoes, Conecuh sausage, corn, crawfish and shrimp.

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#506 ScottyBoy

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Posted 04 May 2014 - 07:37 PM

So amazing catching up on months of great dinners, awesome everyone!


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#507 caroled

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Posted 04 May 2014 - 07:55 PM

First crawfish boil of the season. In order of cooking, potatoes, Conecuh sausage, corn, crawfish and shrimp.

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Before I moved to Indy, I lived in  small town in AL app. 50 miles northeast of Pensacola. What's more I was only 30 miles south of Evergreen AL, home of the Conecuh sausage plant.  We had product sampling of their sausage in the store where I worked in EVERY weekend.

Love it. Best sausage ever!

 

Man I miss that stuff!


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#508 huiray

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Posted 04 May 2014 - 09:50 PM

Before I moved to Indy, I lived in  small town in AL app. 50 miles northeast of Pensacola. What's more I was only 30 miles south of Evergreen AL, home of the Conecuh sausage plant.  We had product sampling of their sausage in the store where I worked in EVERY weekend.

Love it. Best sausage ever!

 

Man I miss that stuff!

 

Why not order from them?

 

ETA: p.s. From a different cuisine/tradition - but have you tried the stuff at Claus' German Sausage & Meats?


Edited by huiray, 04 May 2014 - 09:57 PM.

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#509 huiray

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Posted 04 May 2014 - 09:53 PM

Braised bamboo shoots, wood-ear fungus & shiitake mushrooms (see here) with soba noodles.

 

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#510 SobaAddict70

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Posted 05 May 2014 - 05:51 AM

Welcome back, Scotty. :)
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