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Dinner! 2014 (Part 4)


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#1 mm84321

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Posted 11 July 2014 - 05:00 PM

[Moderator note: This is part of an extended topic that became too large for our servers to handle efficiently, so we've divided it into shorter segments; the preceding part of this discussion is here: Dinner! 2014 (Part 3)]

 

 

 

 

Striped bass with eggplant and zucchini

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Edited by Mjx, 12 July 2014 - 02:03 AM.
Host note added.

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#2 huiray

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Posted 12 July 2014 - 03:03 AM

Fried rice. 

Sliced garlic, chopped Chinese long beans, sea salt, farm eggs scrambled in situ, 3-day-old rice, short-cut scallions, ground white pepper.  Eaten w/ Lingham's Hot Sauce.

 

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#3 ninagluck

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Posted 12 July 2014 - 10:23 AM

asian style belly from a suckling pig with spicy cabbage

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#4 rotuts

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Posted 12 July 2014 - 10:25 AM

that crispy skin looks soooooooooo  good !


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#5 Steve Irby

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Posted 12 July 2014 - 06:41 PM

I bought a box of  tomatoes this morning at the farmers market at $8.00 for 20 lbs. that were sold as canning tomatoes.  They did have  a few soft spots but will become tomato sauce tomorrow.  They made a great salad for lunch with burrata and avocado.  Tonight I made four separate tomato tarte tatin's for dinner for us and to share with our neighbors.  The crust was a half lard and half butter and would be hard to improve upon.  

 

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#6 suzilightning

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Posted 12 July 2014 - 06:56 PM

still have to figure out the camera I bought 5 years ago after the husband dropped mine.

 

shrimp fried rice with a sauce from Yan Can Cook book, 2 day leftover brown rice, Vidalia onion, celery, Didn't get the peppers or carrots into the mix.


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The first zucchini I ever saw I killed it with a hoe.

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#7 IowaDee

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Posted 12 July 2014 - 06:57 PM

What lucky neighbors you have!  Those look wonderful and I'm sure taste the same way!



#8 CatPoet

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Posted 13 July 2014 - 04:17 AM

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This my daughters pirozhok  from yesterday, it if filled with meat and  root vegetables , this was the only one that became a big fluffy bread, the rest had thin crust and bread.  It made with a low yest cold risen dough and my neighbor told me I did them right and it tasted like his  grand mas  but thought they were to dry and dull. So he got the rest.


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#9 huiray

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Posted 13 July 2014 - 06:47 AM

Another simple dinner.

Broiled porterhouse (salt, pepper, oil).  Baby new Red Pontiac simply boiled & buttered.  Baby Zephyr squash pan-fried w/ sliced garlic.

 

DSCN2100a_800.jpg


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#10 Smithy

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Posted 13 July 2014 - 07:24 AM

I am going to look for those squash in our farmers' markets. The yellow/green color change gives those squash a lovely geometry. Do they have a distinctive flavor?

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#11 Shelby

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Posted 13 July 2014 - 08:19 AM

Crappy picture/good dinner.  GOOD tomato from the garden on this BLT.  Yes, that is squishy white bread from the store.  I like that kind with this sandwich.  Along side zucchini fritters and a zucchini roll up.  The fritters weren't that dark looking in real life.

 

photo.JPG


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#12 patrickamory

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Posted 13 July 2014 - 09:27 AM

Beautiful meals everyone.

 

Roasted pepper salad again (orange pepper this time - the different colored peppers do taste different when roasted), no anchovies. And roast chicken.

 

roasted_pepper_salad.jpg

 

roast_chicken_whole.jpg

 

roast_chicken_carving.jpg

 

roast_chicken_carved.jpg


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#13 CatPoet

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Posted 13 July 2014 - 11:02 AM

20140713_164531_zpsf0dc19f9.jpg

 

Crusty potatoes,  Tjälknöl,  fresh garlic yogurt sauce ( that thicken while standing) and  honey roasted roots.  

Tjälknöl ( permafrost lump) is one of my favorite dinners to do for large crowds, easy and so lovely, how ever this the recipe most none Swede has the hardest time to understand and  I always have to write the meat is served cold  5 times and people might not still get it. I dont understand why the method of cooking and marinating the meat it a hard thing to grasp or I just been with  cooking challenged foodies.  The meat is   cooked from a frozen state, the night before the party  you take a frozen lump ( hence the name) of meat and plonk it into a oven proof dish and then turn the oven on to 75C and go to bed an sleep  8 hours.  In the morning check for temperature and cook it as long as it needs to be safe.  And then after the meat is cooked, you leave it in a flavored brine for   4-5 hours, not longer it become very salty if you do.   Remove form the liquid , slice and serve with something hot as a side dish or potato salad.

 

The honey roasted roots , today I used turnip, swede, parsnip, beetroot  and onion, slowly fried them in butter and then added a little honey and salt and let it cook a little more., This dish is old it just to be larger chunks roasted  but as time when by people started chopping and  dicing the vegs smaller. It is one of the dishes we can date back as far as viking age.

 

 

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Cherry clafouti,  ugly  but yummy,  I should have tried to get hold of red cherries but I only got hold of  deep purple/ black ones , which meant they dyed the dish a lovely  paper mulch greyish blue. 


Edited by CatPoet, 13 July 2014 - 11:03 AM.

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#14 rotuts

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Posted 13 July 2014 - 11:06 AM

Sooooooooo delish's

 

CP

 

very glad you post here !

 

:biggrin:



#15 CatPoet

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Posted 13 July 2014 - 11:07 AM

Beautiful meals everyone.

 

Roasted pepper salad again (orange pepper this time - the different colored peppers do taste different when roasted), no anchovies. And roast chicken.

 

attachicon.gifroasted_pepper_salad.jpg

 

attachicon.gifroast_chicken_whole.jpg

 

attachicon.gifroast_chicken_carving.jpg

 

attachicon.gifroast_chicken_carved.jpg

 

I cant se really but have you cut a cross at the top of the lemon before putting in the butt of the chicken?  If not, next time try this, it gives  much more lemon flavour.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#16 CatPoet

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Posted 13 July 2014 - 11:09 AM

rotuts Thank you, for the kind comment. I might not make my food  photogenic, I cant afford  to waste food and I  have a 2 year old but trust me, it  is most often really yummy. 

Do you want the recipe for tjälknöl?  I will post if it a popular demand.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#17 Ashen

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Posted 13 July 2014 - 11:25 AM

I bought a box of  tomatoes this morning at the farmers market at $8.00 for 20 lbs. that were sold as canning tomatoes.  They did have  a few soft spots but will become tomato sauce tomorrow.  They made a great salad for lunch with burrata and avocado.  Tonight I made four separate tomato tarte tatin's for dinner for us and to share with our neighbors.  The crust was a half lard and half butter and would be hard to improve upon.  

 

attachicon.gifP1020938r.jpg

 

attachicon.gifP1020943r.jpg

 

 

Steve-  that tart Tatin  looks awesome..  Could you please share the recipe?? 


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#18 ninagluck

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Posted 13 July 2014 - 01:22 PM

vegetable thai curry. I did a bigger batch of the curry paste and put it in the freezer, so curry is now possible any time without extra shopping

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#19 patrickamory

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Posted 13 July 2014 - 01:26 PM

CatPoet I roll the lemons hard on the countertop to make them loose and juicy inside, then puncture them all over about 30 times each with the trussing needle before inserting into the chicken.



#20 CatPoet

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Posted 13 July 2014 - 01:42 PM

patruckamory,  When I could eat lemons, I used to dip them into boiling water for 5 min,  rolls them hard and then cut a cross in the top.  I never got a good taste when stabbing like Psycho with a needle.


Cheese is you friend, Cheese will take care of you, Cheese will never betray you,  But blue mold will kill me.


#21 patrickamory

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Posted 13 July 2014 - 03:12 PM

CatPoet I'm pretty happy with my system but you've got me intrigued. I will give it a try next time!



#22 jvalentino

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Posted 13 July 2014 - 04:39 PM

Pork chop and white beans with lemon and fresh oregano. Grilled broccoli.image.jpg
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#23 mgaretz

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Posted 13 July 2014 - 04:52 PM

At the risk of repeating myself too often, made tri-tip on the smoker again.  

 

Here's the meat just after reverse searing:

 

tri-tip-rt2.jpg

 

And after slicing (only a small portion of the meat shown):

 

tri-tip-rt2-sliced.jpg

 

Served with salad and steamed Brussels Sprouts (not pictured).


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#24 mm84321

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Posted 13 July 2014 - 05:24 PM

Lobster with basil and Provençal vegetables

ui4LKYr.png


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#25 Steve Irby

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Posted 13 July 2014 - 06:02 PM

Steve-  that tart Tatin  looks awesome..  Could you please share the recipe?? 

Thanks, it's really simple.  Caramelize five large vidalia onions in 2 T of butter, 1/4 cup olive oil, 2 cloves of garlic, 2 bay leaves, 1/2 t thyme and S&P to taste. The crust is a pate brisee  using 2 1/3 cup flour, 1/2 cup butter, 1/2 cup lard, 1/4 - 1/2 cup ice water and maybe  1 t of salt.  The crust was enough for an 8" tart, two 4" tarts and a 4" x 12" tart.  I had a pretty good size piece of Piave cheese that I substituted for parmesan, maybe 1 cup.  I think I used about 4-5 tomatoes of varying sizes.   To assemble put a layer of grated cheese in each crust, followed by onions, tomatoes, a little more of the onions, oil cured olives and more cheese.  Bake at 425 till the the cheese is browned and the filling bubbling.  Hope you enjoy.



#26 huiray

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Posted 13 July 2014 - 07:13 PM

I am going to look for those squash in our farmers' markets. The yellow/green color change gives those squash a lovely geometry. Do they have a distinctive flavor?

 

I don't know if they have a distinctive taste - not that I can really tell anyway - but I have never done a side-by-side comparison with other kinds of squashes/zucchini either.



#27 weinoo

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Posted 13 July 2014 - 08:00 PM

In what surely passes for one of the worst plating demonstrations of the year (to say nothing of the photography)...

 

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Sorta shrimp and grits -  Long Island scallops over Riverplains Farm's (Strawberry Plains, TN) Hickory Cane stone-ground polenta, sautéed market turnip greens and green beans.

 

 


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#28 SobaAddict70

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Posted 13 July 2014 - 08:14 PM

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Lamb's quarters (wild spinach)


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Greens on toast, with fromage blanc, pipelchuma and lime juice

There's slow-cooked onion in olive oil, until the onions are golden brown, then I added chopped garlic and blanched lamb's quarters , then cooked that until the greens were warmed through, then seasoned to taste with sea salt, black pepper, a touch of pipelchuma and lime juice. Then topped toasted Italian bread spread with fromage blanc with the cooked greens, then drizzled with olive oil.



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Spaghetti con vongole, with fried breadcrumbs and bottarga
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#29 mgaretz

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Posted 13 July 2014 - 09:42 PM

In what surely passes for one of the worst plating demonstrations of the year (to say nothing of the photography)...
 


Beats my plating all to hell!

#30 spipet

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Posted 14 July 2014 - 03:44 AM

Steak tartare, crappy iphone picture.

q6JSl87.jpg


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