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Nicolai

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Everything posted by Nicolai

  1. Dinner 2018 (Part 1)

    It's the boring Tuesday.......Better liven it up with Pasta and Vino. Penne with Wild Boar smoked ham - Sauce: Garlic - Mushrooms - Truffle Oil - White Wine and Cream. - Dressed with Parmegiano Regiano and chopped fresh flat Parsley. The dessert was Häagen-Dazs Strawberry Ice Cream followed by Espresso and a nap.
  2. Dinner 2018 (Part 1)

    After Sunday disaster, I thought I needed to enjoy some proper fare and Tuesday is Crab day. It was quite a feast and very enjoyable specially that the place is split between a restaurant and the Lounge where the atmos is electrically eclectic. We had Blue Crab and Soft Shell Crab and Brown Crab and Kamchatka Crab. - The Crabs porn - The Shellfish Porn - Ravioli Oysters filled with Burrata and Truffle with a Tomato sauce - Soft Crab Champagne sauce (Leeks Garlic and Cream) - Blue Crab Curry sauce (Lemon Grass and Shallots) - Kamchatka Crab White Pepper Sauce which is my favourite (White Pepper - Ginger - Garlic - Butter) - The Damages - The Entertainment (censored by the power that be) That's what I call food for the soul......................
  3. Dinner 2018 (Part 1)

    Ohhh. Colin does not eat such rubbish
  4. Dinner 2018 (Part 1)

    We get it delivered from a local Gourmet grocer.
  5. Dinner 2018 (Part 1)

    Sunday's dog dinner....... So I ordered Short Ribs and the guy asks me how to I like my Ribs cooked......... Ribs are slow cooked and do not come in rare or medium or well done!!!!!!!! And they were disgusting with a load of some sweet molasses sauce......another one bite the dust. Salmon hidden under more gravy????? Steak with potato mash and a a tree decoration????? Another rubbish dinner where I came home to eat a Gouda sandwich with Beurre D'Isigny and Walnuts dressing. Now that was yummy.
  6. Dinner 2018 (Part 1)

    Tuesday was French Sushi night......... and just remembered to take the last pic of the Tuna. ...........as too busy getting through the bath tub..........
  7. Dinner 2018 (Part 1)

    I was attending an evening Fashion Show and got there earlier than planned. Better have a bite to eat as the canapes won't do it. I ordered a Club Sandwich and this is what I got. Nevermind it is the most expensive Club Sandwich in the world. But a Simpson's on the Strand Club Sandwich it is not. Nevermind that the plate is a signed Versace plate made by Rosenthal. It is still the most awful deconstructed Club Sandwich ever...... Quail eggs.....Pfffft..... Never again.....
  8. Dinner 2018 (Part 1)

    Actually, you get full mark for guessing the name. The translation would be the Robin Nest and it is an Arabic sweet composed of vermicelli strands wrapped around pistachios. Delectable.
  9. Dinner 2018 (Part 1)

    It's Friday, Friday is Fish day......well sea food day...... to keep things light for the start of the weekend and of course, I refuse to forgo dessert......
  10. Dinner 2018 (Part 1)

  11. Dinner 2018 (Part 1)

    Ohhh. You have an open invitation. Now that you mention it, We had another real Carrousel last week as well. It was for the launch of Hermès new opening and they ferried the invites by buggies to a unique bespoke Hermès themed FunFair probably the poshest FunFair ever where you go fully dressed for the night for the full monty such as Hall of Mirrors - Carrousel - Bumper cars......Hot Air Balloon.........the whole enchilada. It was a bit hilarious as the fully dressed waiters with black bowties were circulating with Champagne flutes and Canapes. The food was Food Trucks and the one which grabbed my attention was the Pulled Beef Sliders......and the Dogs......unfortunately not my preferred Chicago Dogs with the Green radioactive relish and hot pepper which I like.......Poppy Seed buns are a must. Today is Beach day.......where everybody gets their ears perforated by the music which does not matter as you'll be completely plastered in the first half hour..
  12. Dinner 2018 (Part 1)

    It's Thursday Lebanese Extravaganza....... The idea was for a feeble nimble of a Shawarma Sandwich and ughhhhh the starters followed by the mains and ending with the dessert. Basically a light dinner..... - Nuts - Fresh baked Bread - Cold Starters and Salads - Mejadara - Stuffed Veg - Loubia bel Zait - Banjan bel Zeit - Zahra Me'elieh - Hendbeh bel Zait - Tabbouleh - Salads x 3 - Meat & Chicken Skewers x 1000...... The Dessert was so so........and as one would, I took an executive decision (after the approval of the Powers that be) to have a proper Dessert and we went for the Damascus Clotted Cream Ice Cream as I thought better keep it light for a change. So off we went to the guy pounding the Ice Cream with a big Mallet. Then he rolls the treasure in a bed off Pistachios and off everybody goes to Heaven except your's truly who went to Hell (as admonished by the wife and excommunicated by the lovely MIL).......
  13. Dinner 2018 (Part 1)

    Sunday is Fish day. Fried Fish day, Fried Shrimps day........Ughhh, and Fried Magnum White Chocolate day...... The Before The After The In Between The Gluttony Finale
  14. Dinner 2018 (Part 1)

    Sorry no can do These are Ceramic Glazed Donuts designed by a talented Korean artist Jae Yong Kim. His work attracted my wife's gaze during a visit to an Art gallery. She would like to adorn the kitchen wall next to the pink Smeg fridge - Paul Bocuse hanging plates....etc She has a very non expensive taste, so says my sweet MOL........
  15. Dinner 2018 (Part 1)

    My darling wife asked for some donuts.......... the cheap variety so I could still hove some change left for the fillings.........
  16. The Puffed up Falafels are caused by three essential factors: 1- The Fava Beans should be the peeled type (Makshour). 2- Mixed to "string" consistency by regulating the water content and by allowing the mix to rest for couple of hours so the Bicarb does it's thing. 3- Oil temperature. Importantly: 1.1- The use of non peeled type of Fava beans will result in the color of your Falafels to be dark. 1.2- As for the Puff or Rise It is to be noted that the Bicarb needs an acid such as Lemon juice to create carbon dioxide gas so the dough expands when cooked. This is common culinary knowledge. 1.3- The oil temp and type is preferably used from a previous fry as the oil will not only be flavoured by the previous fry but would have also lost it's viscosity and cook/brown the Falafel faster. In Egypt, the saying is that a good Falafel from the street carts uses car engine oil and the stench is what gives Falafel it's true taste. We don't cook Falafel in house as it so happens that we like the three different types namely: Egyptian - Lebanese and Jordanian and it is a palaver cooking the three types which are readily available at respective Falafel shops.........and we are running short of car engine oil This is a pic of the Egyptian allegedly fancy ones with sesame and French fries. Enjoy your Falafels
  17. Dinner 2018 (Part 1)

    It is Saturday. It's time for some delightful Persian cuisine for an early evening before hitting the night spots - Crudités A whole array of veggies and white cheese and hot freshly made Persian bread with a side of a cucumber yogurt Mast-o-Khiar (Cucumber Yoghurt). The star of the show is freshly picked Basil sprigs instead of the ubiquitous Mint sprigs in Levantine restaurants. - Persian Bread - Starters Zertono Gerdo Salad: Walnuts - Garlic - Mint Leaves - Dried Thyme - Pomegrenate Halim Bademjan Eggplant - Onions - Chickpeas - Lentils - Walnuts - Main Course Fesenjoon: Chicken - Walnuts - Pomegrenade Ghormeh Sabzi: Lamb - Leeks - Coriander - Ref Beans - Vegs Tikkeh Masti: (Lamb Fillet Charcoal Grill) - Dessert Here comes the bride, all dressed in white Sweetly, serenely, in soft glowing light. Faloodeh with Bastani Sonnati: Persian ancient frozen vermicelli dessert topped with Persian Saffron Clotted Cream Ice Cream to die for. The Ceremonial comes with two glass Carafe. One filled with Rose Water and the second one with fresh Lemon Juice. These are poured on the Frozen Vermicelli before you mix the whole lot and try to avoid the pesky flying spoons militarized by the powers that be. Just a simple Persian early dinner.
  18. Dinner 2018 (Part 1)

    It's Friday time for a Boeuf Bourguignon simmering gently........... - Mise en Place Pearl Onions - Fresh Thyme - Fresh Parsley - Garlic - Carrots - Champignons - Beef cubes - Bacon (we used Boar smoked dried fillet slices for a stronger flavour) and of course a bottle of wine........in the sense that the bottled was consumed and not sure whether the major part went behind the collar or behind the pot A French friend Chef advised me long time ago to use the best wine for cooking as it enhances and affects the dish flavour. The downside of his advise, was the way to enjoy Boeuf Bourguignon is the second day. His words:' Laisser mijoter pour l’intensité du goût et pour mieux apprécier le lendemain." He is so right. - Before - Simmering
  19. Dinner 2018 (Part 1)

    In view of my alleged meat gorging. My loving wife enforced Salads for dinner last week. Ahhhhl. The things you do for love - Greek - Pumpkin - Ceasar - Beans - Calamari The life elixirs were saved from her wrath......or should we say willfully forgotten
  20. Dinner 2018 (Part 1)

    As everybody is flat plastered with drinks. Nobody rides the carousel unless licensed to do so. (license consist in drinking a full Jéroboam and touching your GF nose tip in one movement. If you can do that, you're also good to apply for driving a Tesla in space) Nooooo. Baklawa is so last century. We had a Palestinian dessert called Tamrieh which consist of fried filo pastry triangle folded with a semolina pudding and a sprinkling of Cinnamon powder. This was coupled with an ancient recipe of Carob Molasses and Tahineh mixed and scooped with Arabic flat bread. It's got to be Carob Molasses for the true Lebanese/Syrian taste as Turkey uses Grape Molasses and Egypt uses Dates Molasses. It is not the same taste.
  21. Dinner 2018 (Part 1)

    LoL. You are most welcome to our table anytime. Are you sure you are above 18yo Work those biceps We do not have a fixed eating time. Breaky is around 10/11 am, lunch mainly for business and then dinner depends as to what is planned for the evening. Most of the time dinner is an early one as the nights out are double barreled with more than one night spot and mostly canapes and drinks. Unless it is a formal dinner. So it starts around 8:30pm till 4:00am...ish. You cannot party and eat heavy. You know what I mean, don't you Just someone's Anniversary the day before yesterday. Gotta do it.
  22. Dinner 2018 (Part 1)

    No. There was the Desserts and Drinks as well
  23. Dinner 2018 (Part 1)

    Sunday is Lebanese dinner time........ - Tabbouleh - Batata Harrah - Mutabal Bandjan - Balila - Kabab Halabi - Kabab Khashkash - Shish Taouk - Kebbe Meshuyeh
  24. Lunch! What'd ya have? (2018)

    It's Saturday Kibbe day. These are three different types of Kibbe away from the ubiquitous torpedo shaped Kibbe offered in restaurants worldwide. BTW. the torpedo shaped Kibbe served in restaturants are machine rolled while all these are lovingly hand made by our cook. Obviously, sides of Hummos, Mutabal, Yoghurt, salads....Arak...........etc For the small history. Such kibbe is similar in shape to the Baklawa range. I already indicated in a previous post that Baklawa is a generic term for a range of Arabic sweets. What I am not sure about is the chicken and egg conundrum whereby which were the original shapes, Kibbe or Baklawa? I will venture to say it is the Kibbe as historically the ingredients and cooking methods were available before the sophistication of the Baklawa pastry. Our Kibbe in the pic shows the Kibbe bel Seniyeh (baked) which are the Diamond shape pistachios or walnuts filled. The round sliced ones which are equivalent to the Mabroumeh and is called Mabroumeh Pistachio and the ball shaped one which is Kibbe Mechwieh pine nuts filled and is cooked on the grill. There were two more shapes which I will leave for another post. Also for the record, Kibbe which is claimed to be various countries specialty, is offered with a very small range of variations. However, Aleppo has the best and largest range of Kibbe in the world with a record of approx 130 recipes. I only tried couple of dozens and love it..........not that anybody cares, but it makes feel better stating it. The similar shape of the Baklawa range is as follows: 1- Diamond Baklawa 2- Mabroumeh Pistachio 3- Kol we Shkor The Power that Be made me stroll on the beach for two hours following lunch before a dip in the sea as apparently it is good to loose some of the accumulated fat. Women.......go figure
  25. Lunch! What'd ya have? (2018)

    Preparing for a late lunch later today of Wild Boar Salami with a very rich flavour offered to us with another fillet loin???? of Wild Boar. These came as a present with a slicing machine, a slicing knife and a knife sharpener. Apparently, this is from a private licensed German forester and the Salami and fillet are not spiced but smoked with spices. We will be enjoying the Salami with extra mature Cheddar Cheese, Beurre d'Isigny and the famous German bread ordered from the Bäcker and only available on order as part of the gift........don't ya love your friends gifts German WIld Boar Salami (sliced as the rest is still wet and hanging to dry and then freeze)
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