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Nicolai

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  1. Nicolai

    Dinner 2018 (Part 1)

    Hey. How you doing. Oct and Nov are very heavy month for me with tons of events and invitations to the extent that I forced myself to stay home as it was getting out of hands. Then I got a cold and recovering for the traveling Xmas season starting on Dec 11th..... Looking forward for peaceful Jan and Feb before the crazy Carousel starts again in March......
  2. Nicolai

    Dinner 2018 (Part 1)

    It's Saturday clubbing night and light meals before hitting the throttle..... Yeah, well, not this one Neither that one But these ones........... We must have the eternal Guac made table side..... With the soft Tacos...... Duck Confit (Yes, I know, very Latin American and not French at all) and Chicken with Pineapple and Achiote sauce. A large Quesadilla....four cheeses, Habanero, Tomato and Chimichurri with a re-order as delectable A dessert of Tres Leches Lemon Cream and Pistachio and this one with Cactus Macrons.... Apologies for the pic quality but I blame the Mojitos.........
  3. Nicolai

    Dinner 2018 (Part 1)

    Hello Smithy Yes. It is fried Basil and they were served with a Mayo dip which I did not try. The filling was Lemon Zest and finely chopped Capers mixed with the Salmon. It is one of their signature dishes. No herbs besides the Basil noticed. I guess the recipe avoided herbs and onions to concentrate on Basil and Capers/Lemon. I did not felt it needed the Mayo dip as the whole Basil and Salmon delivered a delicate taste for me.
  4. Nicolai

    Dinner 2018 (Part 1)

    Thursday is French food day away few thousand miles from Paris. 1- Starters I skipped the salads as I have about had it with the veggies and moved to the first course: - Breaded and deep fried Salmon thingy - Baby Crads - Mussels 2- Main course One roast beef hand carved which yours truly concentrated on. Sheer meat without any sides........ughh some veggies to oblige the wife.... Dessert Of course, the Tarte Tatin. However, does not look Tatinnish as no caramelizing on the Apples, But hey, Whose complaining... Libation - Couple of bottles of Gavi di Gavi.....in fact three bottles And finally coffee and a smokey Shisha with Double Apple macerated tobacco to keep in harmony with the non Tarte Tatin. Life is good.......when the wife says so......
  5. Nicolai

    Dinner 2018 (Part 1)

    It's Friday and still waking up from the Thursday partiyng. It all started very tame with a special early dinner at a Palestinian restaurant serving the famous Palestinian Musakhan. 1- Starters - Qudsieh (Hummos - Foul/Fava Beans - Chickpeas) Typical Palestinian dish with the name derived from Al Quds which is Jerusalem in English - Mutabal (Aubergine Tahineh dip) Levant Dish 2- Main dish - Musakhan which is a typical Palestinian dish with roasted chicken with the main spice being Sumac which gives the dish it's sourness mixed with caramelized Onions to sweeten it and a sprinkling of either Pine Nuts or Almonds as in our dish. The whole chicken and mixture rests on a Taboon bread. You enjoy the chicken by tearing the Taboon bread and mixture and wrapping it around a tender and juicy chicken sliver while your taste buds explode in a burst of sweet and sour sparkles. The sweat pearls sliding gently on your forehead....... Forget about the makeup and aftershave...... - and a close up 3- Dessert No dinner is complete without a Dessert. I have a red line not to be crossed....... Ughh sometimes... And I chose these: - Kunafeh bel Jebn two ways: Fine crust on the left and coarse shredded crust on the right both filled with the Palestinian famous Nabulsi white cheese. - and I also had this small selection before getting the disapproving looks from my wife. All clotted cream or cheese filled . . . . . . . . . . and after some strong fresh mint teas. We needed some more substantial libations and went clubbing as usual . . . . . . . and morning came quickly and in the morning you hit breakfast before hitting the sack as the beach is calling in the afternoon and then the whole saga starts again..... Weekends are hard work....... This time we had to make do with the Turkish Simit bread filled with cheese - ham....... etc Good night and Good Morning to all 😎
  6. Nicolai

    Dinner 2018 (Part 1)

    @rotuts The Canapés treats did not work out as planned as I was helping myself to the whole tray at yesterday's evening event ...... I was prompto subito forcibly escorted out to the nearest restaurant and served this Rabbits rubbish........and I hate Quinoa and why are there fruits and flowers on my salad?????? Life is hard in the slow lane.....
  7. Nicolai

    Dinner 2018 (Part 1)

    You mean "his" hair. Yeah. I think it is quite cute and shows his feminine side. Any problems with that? You should get out more in the world.
  8. Nicolai

    Dinner 2018 (Part 1)

    - Ohhhhhh. You did not mention anything about the Canapés and too late to order some. - It is the Moët & Chandon Impérial Magnum. Sure thing, always start from the top 😎 ............and this how you carry and pour a Magnum
  9. Nicolai

    Dinner 2018 (Part 1)

    Good idea. Do you think these would be enough to get her approval?
  10. Nicolai

    Dinner 2018 (Part 1)

    Me think you are perfectly right. We shall have a discussion tonight and as usual She will have the last word 😪
  11. Nicolai

    Dinner 2018 (Part 1)

    Yes. I know, I should change my shopping location hangout.................. 😎
  12. Nicolai

    Dinner 2018 (Part 1)

    While the Missus was flashing her MasterCard while shopping, I was taking pictures as I have been forcibly placed on a diet of Vegies and started feeling Rabbit like...... - Assiette de Crudités: Avocado - Green Onions - Cucumber - Red Bell Pepper - Potatoes - Egg - Beetroot - Tomatoes - Then I bought my favorite Walnuts Preserve for dessert. This time an Armenian Circassian brand. Green Walnuts (with no idea what to do with it) A jar of Walnut Preserve The new hoody fleece: Prosecco made me do it - And a lonely table just for one.............................momentarily
  13. Nicolai

    Dinner 2018 (Part 1)

    Pomegranate Molasses is indeed the Summum of Umami. We use two types in our home. One for cooking which is the Yamama bottle and the other artisanal one for salads and drizzling on Baba Ghanouj - Hummos....etc The Yamama is very nice with a more pronounced sour side which you need for cooking. We usually have the larger size bottle but I shot this one for comparison. The price is around USD2.00 The other one is the Artisan stuff which has a more pronounced mellow Pomegranate flavour while keeping the sourness alive. It is so good that you can drink it off a tea spoon and float with the clouds. The price is more steep around: USD20.00
  14. Nicolai

    Dinner 2018 (Part 1)

    Another Friday repeat of the other Friday. Again we went to an Aleppian restaurant for food and moved to another Sweets place for Desserts. But this time, the restaurant does not carry any Desserts on the menu for some weird particular ancient culinary traditions...... - Starters/ Appetizers (complimentary offering by the restaurant owner) 1- Hummos 2- Mutabal Aubergines 3- Aleppo Muhamara 4- Salad - Starters/ Appetizers as ordered 5- Aleppo Mortadela (meat loaf with pistachios cooked in vinegar broth) 6- Aleppo Yalangi (Walnuts and Pomegranate Molasses) 7- Esh el Bulbol (Bird Nest - Meat and Tomatoes and Meat Pomegrenate Molasses which disappeared by the time I took the pic) 8- Kebbe Mabroumeh (No picture as it was swallowed in around 30secs) 9- Salsijo (Aleppo Sausages - Pomegranate Molasses) - Grilled Meat - (charcoal open fire cooking) 10- Mixed Grill (Kofta - Meat cubes - Chicken) 11- Kibbeh on Skewers 12- Kofta and Aubergines Skewers 13- Drinks were the obligatory Sheep Yogurt drink (off camera) Dessert - Here the main point of discussion was the Statins level of each one in the gang........................ Baklawa Blow Out 14- 15- 16- 17- 18- 19- 20- 21- 22- We had four types and I forgot to shoot one and the other was devoured by the mad horde...... 23- . . . . . . . . Came back home and had a Rennie + Ginger Ale + Absinthe (green) for good measure........... Food coma in progress.......
  15. Nicolai

    Dinner 2018 (Part 1)

    The Lebanese gluttony way to have a proper Mezzeh of tens of dishes culminates at Dessert time before Sheshas and Turkish Coffee (which in fact should be called Syrian Coffee as it is a Syrian couple who traveled and brought coffee to Istanbul and started the coffee preparation way. The coffee is Mokha coffee named after the Yemen port of Mokha........ hence the name of Moka for coffee) The rub is by the time the Mezzeh is finished. The huge table is littered with empty dishes and serving plates. So, instead of clearing the table, we simply move to the adjacent table where the Desserts and Fruits are laid. But yesterday, we went one better and instead of moving tables for Dessert, we moved restaurants and I was blinked to another Arabic Allepian Sweets place where I had a dessert which I did not have for a very very long time and is purely and strictly an Allepian dessert called Haytalieh. My guess is that Haytalieh came into being by combining the original discovered Arabic Ice Cream and Cornstarch. The Cornstarch is cooked separately in rectangular pans using scalded milk and laid to cool before being cuts into cubes. This is served with some of the cooked milk and Milk Ice Cream. The one I had was even a step higher as the Milk Ice Cream was replaced by Clotted Cream Ice Cream sprinkled with Pistachio gravel. Yes, it brings you closer to your doctor and not recommended after a heavy meal. BUT it is refreshingly cold and creamy and crunchy and soft and pillowy and it has magic effect which makes you feel like a child sitting at a single table in an empty prairie enjoying a bowl of Haytalieh and the whole world can go Pfffft. I am not putting up the Mezzeh pics as I did not take any. But here are the Haytalieh pics for your enjoyment. Haytalieh as served Haytalieh re-shot to show the Cornstarch floating cubes
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