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Dinner! 2014 (Part 4)


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#571 mm84321

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Posted 31 August 2014 - 04:47 PM



mm84321, could you describe this a little more, please?  Also, what sort of beans (or other bean-like concoction) would be usable (other than what you actually used) for this?

 

Sure. These were cranberry beans (photo below) which were simmered in about half chicken stock/half water, with a small sprig of rosemary, two leaves of sage, and a muslin pouch filled with white peppercorns. Once cooked, it is pureed with a little milk, cream and olive oil, then finished with a touch of sherry vinegar. The ravioli are filled with a mixture of pecorino and mascarpone, poached in salted water, then glazed in chicken stock with butter and olive oil. Plate is garnished with some fresh sheep's curd, a parsley puree, a mince of rosemary and sage, and cracked black pepper.  

 

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Giant green pasta, artichokes, basil and arugula

 

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#572 SobaAddict70

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Posted 31 August 2014 - 04:58 PM

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Ratatouille

We also had: broiled porgy, red-skinned potato salad.

I'd never made ratatouille before. Guess I'll have to eventually get Mastering the Art of French Cooking (by Julia), so I can compare notes. The version pictured is made according to the recipe in "The Art of Simple Food" by Alice Waters.
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#573 mm84321

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Posted 31 August 2014 - 05:27 PM

Soba, do you have Alain Passard's book The Art of Cooking with Vegetables? His ratatouille recipe is the best I have ever tasted. It is cooked in salted butter, and, rather interestingly, finished with a touch of soy sauce.



#574 patrickamory

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Posted 31 August 2014 - 07:15 PM

mm those fresh cranberry beans are beautiful. Did you source them locally?



#575 SobaAddict70

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Posted 31 August 2014 - 09:15 PM

Soba, do you have Alain Passard's book The Art of Cooking with Vegetables? His ratatouille recipe is the best I have ever tasted. It is cooked in salted butter, and, rather interestingly, finished with a touch of soy sauce.


Nope, but I guess I'll have to get that too.

"Buvette" is high on my list, along with a book on Chinese cooking, Eileen whatshername. I saw the one by Suzanne Goin -- Lucques, was it? Wasn't really impressed by that...

#576 culerydrammer

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Posted 01 September 2014 - 02:44 AM

The most delicious dishes i do. -- Fried Clams.

 

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#577 huiray

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Posted 01 September 2014 - 05:25 AM

Recent dinners.

 

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

 

• Shin Black Spicy Pot-au-feu Flavor Noodle Soup [Nongshim] with chopped scallions, shishito peppers & deep-fried sliced shallots.

• The remainder of the ground chuck & tofu w/ rice, and harm choy tong from the previous night.

 

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• Pressed tongue & coarse Braunschweiger [both from Claus’], semolina bread [Amelia’s], scallions; pickled long Japanese cucumbers w/ wakame & sesame seeds.

• Chicken broth (from pastured chicken frames) w/ red carrots (largely leached into the broth) & Chinese celery; plus some sliced ginger & sea salt.

 

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• Fish curry.

Oil, diced shallots, finely julienned ginger, fresh turmeric finely diced then ground in a mortar & pestle, fresh curry leaves (karuveppilai, கருவேப்பிலை; Murraya koenigii), ground coriander seed & a little ground cumin seed, “green” cardamom pods, a few fresh bay leaves, sea salt, tamarind slurry (from wet seedless paste [Dragonfly] + hot water), palm sugar; water, simmered; hot long red chillies (partly de-seeded) & hot long green chillies, simmered; soft tofu chunks, simmered; very generous trimmed fresh coriander leaves & stems (as intact entire branches) (a whole bunch), monkfish slices, simmered till the fish was just cooked.  Served.

• Wong Nga Pak (Napa cabbage) stir-fried w/ garlic, salt.

• White rice.

 

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Edited by huiray, 01 September 2014 - 07:00 AM.

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#578 mm84321

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Posted 01 September 2014 - 05:27 AM

mm those fresh cranberry beans are beautiful. Did you source them locally?

 

Yes. I found them at the market Saturday morning. First time seeing them all year. 


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#579 Shelby

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Posted 01 September 2014 - 08:20 AM

Spaghetti night with the BEST venison meatballs I've ever made.  Secret ingredient=shredded zucchini .

 

Before baking

photo 1.JPG

 

 

photo 3.JPG

 


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#580 rotuts

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Posted 01 September 2014 - 08:23 AM

It Never Ends :

 

""  Secret ingredient=shredded zucchini  """

 

:huh:


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#581 Ashen

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Posted 01 September 2014 - 12:05 PM

a picture of my first batch of tomato jam.   I used it on a jalapeno popper burger last night and  also with melted brie ,roasted garlic  and crackers today.  I water bathed a couple jars  to hopefully be good for xmas.   

 

 

tomatojam_zpsdd8782d8.jpg


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#582 mm84321

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Posted 01 September 2014 - 03:46 PM

Eggplant tortellini in a truffled tomato sauce

 

Screen_shot_2014_09_01_at_6_44_57_PM.png

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#583 Anna N

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Posted 01 September 2014 - 04:03 PM

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So dinner in my dreams was a 2 1/2 inch thick perfectly marbled, perfectly cooked ribeye. No such thing exists in my freezer. It is Labour Day. None of the grocery stores are open in my area. So dinner was canned salmon flavor boosted with some ginger, sriracha sauce and scallions with a side of broccoli and potatoes baked then pan fried in duck fat. No it didn't measure up to a ribeye but it was adequate.
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#584 Paul Bacino

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Posted 01 September 2014 - 06:51 PM

Made  " Carrot Soup "

 

Worked of NM --pressure cooked carrots, but I couldn't add the soda.  Pressure cooked garden carrots for about 20 mins @15 PSI

 

finished with Sherry Vinegar,  grated ginger, Tarragon and Caraway seeds

 

Wife thought too much ginger..

 

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#585 SobaAddict70

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Posted 01 September 2014 - 08:26 PM

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Carrot and caraway crostini, marinated olives

Basically sliced carrots and a garlic clove simmered in lightly salted water until the carrots are tender, then combined with onion sautéed in olive oil and seasoned with sea salt, black cumin seed and caraway seed, then puréed in a blender or food processor, along with a little lemon juice.


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Chicken, braised with wine and tomatoes


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Sautéed radishes, North African herb sauce.

North African herb sauce (from David Tanis' book, "One Good Dish"): coriander seeds, cilantro leaves, parsley leaves, serrano chile, preserved lime, scallions, mint, sea salt, extra-virgin olive oil, cumin seed. The mint and preserved lime are my own additions.

 

 

 

 

[Host's note:  this topic has grown too big for our servers to handle efficiently.  The discussion continues here.]


Edited by lesliec, 02 September 2014 - 02:26 PM.
Added host's note

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