lucylou95816
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Posts posted by lucylou95816
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Yesterday it was time to use up a few more dry aged steaks I picked up from a butcher. This one was a "cowboy" ribeye
Plated with Chive Mashed Potatoes, Leeks and Red Wine Demi Glace Sauce
A big California Zin in the glass.
Oh, that looks great!!!!
quick OT: Kim, you can buy little tiny tripods at Big Lots for 3.99
Back to food
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Ann, That French Dip picture was outstanding, and everyone else's meals look great too...I always feel bad to not single out everyone.
Tonight, my wonderful BF made a delicious pizza. He was going to make his own crust out of the Bread Baker's Apprentice, but didn't have the time and the time to figure out how to square it down. So we used *gulp* pillsbury dough in the fridge section, which was only $1.00 at the store and did the job. Here's the pics:
Homemade pesto down first, then sprinkled with black forest ham and sliced roma tomatoes:
Next, a generous helping of mozzarella cheese:
Lastly, the finished masterpiece. He figured you guys would appreciate the pics!
The cheese may have been slightly overcooked, and I got a "bargain" brand at the store to save 50 cents, last time I ever do that...but none the less a very good pizza.
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He was disappointed with the outside texture, claiming that it was too hard. I thought it was good, so if anyone has any input that would be great. I'll let you know how tonight's batch goes, since we did the same day version yesterday and we'll have the overnight in the fridge version today.
you might get better response in the baking and pastry forum, but it looks to me like you might not have used any or enough steam in the initial stage of baking. hard to do with an oven that doesn't have a steam generator/injector, but doable if you're determined.
still, looks like your bf is doing a good job playing around with bread and your dinner looks great!
Thanks for the hint on the steam, he did use steam, spraying water into the sides of the oven, and of course, I am freaking out, thinking that it will ruin the oven. I'll check out the other forum and let him know to steam away. Thanks!
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Doddie, I've enjoyed your dinner threads...looking forward to your fusion of cultures food. My bf was stationed in Korea while in the Air Force, how far are you from that area? I believe he was in, forgive me in advance for spelling error, Kunsan? I've heard many of stories of his dining adventures there, although they were usually on tight military budgets. Looking forward to your blog....and your boys are just adorable. Do you have any pets?
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Marlene, that cake is to die for.....I so want a piece right now, as well as the rest of your meal.
Yesterday, we got the cooking bug. I started making ravioli's by scratch. They have a filling of hot and mild Italian sausage that is homemade by the Nugget Markets, a local market chain, which in my opinion is the BEST sausage. There is also spinach and asiago cheese, but not enough in the final opinion. We have a ton of filling left, so I may alter it and make some more today. I am pretty proud of my pasta dough this time around, I usually don't keep the patience needed to knead (kinda funny) and this time I did, so now I know that is what I need to do. The sheets came out perfect in the roller, and tasted very tender and good.
Here they are after they have been filled and cut:
Here is the final product. The sauce is just tomato sauce that we canned last summer, with onions, garlic, tomato paste and some wine. Simmered for about two hours and then tossed in some mushrooms. Very bright and clean tasting if that makes any sense.
Like Marlene, I think that we'll be eating a lot of bread, since I got my BF the Bread Bakers Apprentice for his birthday last week. Last night, he made two batches of Pate Fermentee; one for last night and one for tonight, to go with his boeuf bourguignon that's been cooking most of the day yesterday. The taste of this bread was outstanding, compared to his past attempts. He was disappointed with the outside texture, claiming that it was too hard. I thought it was good, so if anyone has any input that would be great. I'll let you know how tonight's batch goes, since we did the same day version yesterday and we'll have the overnight in the fridge version today.
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Hi Everyone! Wonderful looking meals. We have a Potatoes Dauphonaise thing going on here, since I made these last week to go with a roasted brined chicken (that was only 69 cents per pound) and roasted herbed mushrooms, which are to die for! You can never make enough of those. My potatoes were from the Joy of Cooking, but I am going to try the Les Halles next time, since I have that book as well.
Then after a long weekend last weekend, with several friend's birthday's to celebrate we made what the BF wanted for his birthday. Some aged at home New York Steaks with roasted root veggies and sauteed broccolini in butter and garlic..
Lastly, last night, made some beef fajitas with the marinade from Cooks Illustrated. Garnished with a little avocado, sour cream and salsa. Of course, served with a nice cold Corona Light to help it all go down.
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Hamburgers make me think of spring, although my BBQ is currently buried under snow and we're expecting more today. I just got a mini hamburger bun pan so I can make slider buns!
Marlene, do you mind sharing your source for the mini burger pan? I just gave my boyfriend the Bread Baker's Apprentice for his birthday on Tuesday, and that sounds like a fun idea! I've been enjoying your bread making too....I can't wait for him to get started, its a wonderful book!
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Ah Leung, thanks for the wonderful blog, and for showing me parts of this city that I have never really ventured into. I especially liked the peak at the SF Supermarket, I may have to wander over there one of these days.
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I had it on order. It takes a few weeks to ship from the States to Canada. My husband is making dinner tonight which will leave me free to play with this and take pictures of his cooking!
Awesome, I can't wait to hear if it works out great, because then I will have to get one for myself....chicken theme is continuing tonight, we're having a roast chicken with potatoes augratin....I'll post pics when I start cooking later this afternoon.
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Marlene, I am interested too if it works out well. Did you have it ordered prior to it being posted here, or did you get it after you saw it?
GTO couldn't you order from that site? That company adverstises in all of the airline shopping magazines.
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Ah Leung, Did you happen to catch the big article in the Sacramento Bee's Taste Section today on New Canton? I guess they aren't closed after all.
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Felt like being lazy on Sunday, so I looked to see what I could make, and came up with Pasta Alfredo..very filling and yummy. The bread was homemade by my boyfriend with roasted garlic on it.
Last night, was feeling like not putting a whole lot of effort into a meal, so we went with an oldie but goodie. Pigs in a blanket. This was the least "pornographic" pic I ended up getting...with crispy frozen fries on the side.
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I didn't realize New Canton closed. Eastern Empire is on Howe Ave by University. For work, we used to hold a CNY party there for some of our customers and they really liked it.
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chef bradley, those meatballs are beautiful...LMF, your avocado on that fish looks so provacative and delicious. I too am really loving your cocktail before dinner, what a fun idea!
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Ah Leung, thanks for the suggestions on the markets. What do you think of the farmers markets on Sundays under the freeway? It's the only one that I've been to in this area, with the exception of the on on Thursdays out on Florin Rd, which isn't always convenient. Do you know of better ones in the area?
It's been my understanding that New Canton and Eastern Empire are also top notch Chinese cuisine. Is that your impression?
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Here are some of the highlights from our Steakhouse themed dinner club dinner last night. We had crab cakes:
Plated (the plate is glass, it looks like its plated on the counter) I made these.
Chopped Salad
French Onion Soup
Beef Wellington, Potato Augratin, Asparagus with Hollandaise
Last but not least, an impromtu dessert by your's truly, since the dessert girl called and cancelled at the last minute. Port wine brownies with vanilla bean ice cream and raspberries.
A totally filling meal, I may not eat all week....well, who are we kidding?
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so where exactly are these farmer's markets? I've never heard of them....
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Megan, your's will be a tough act to follow.. thanks for showing us some wonderful place in NYC.
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Ah Leung, from one Sacramenten to another! Looking forward to seeing where you head off to this week. I would be totally interested in your opinion of which Asian markets are the best to go to, and what to look for, in terms of seafood, sauces, etc. I haven't had much experience in hanging out in the local establishments...enjoy your week.
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So on Valentine's we had Steamed Dungeness Crab and Emeril's Hasselback potatoes...doesn't this crab look menancing?
Last night, my bf doctored up a box of Zatarans Gumbo with some extra veggies and spices and added chicken and sausage:
We have our monthly dinner club tonight, with the theme being Steakhouse. I just got through making 12 fairly large crab cakes...I am sure that the pictures from tonight will be great. I'll be sure to share if they are.
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Shaya, those hearts are just too cute for words.
Bruce, thanks for the compliments.
GTO, I was recently on an airline flight and saw this for sale in the onboard magazine. I am almost inclined. But I was wondering if it would be a good investment...people might think that I am starting to go a little nuts, if that was set up in my kitchen.
http://www.hammacher.com/publish/73033.asp...ative=658794741
I think that little studio is an absolute gem! I created a thread all about it a while back but it got deleted because it wasn't "relevant". Buy it! Buy it now!
I showed my bf and then mentioned that it would an excellent birthday gift for me in a couple of months!
Marcia, you are totally right, I think that next time, I may try adding a little cocoa powder to it, I think that would really bring it to a different taste level. I really liked the sauce too, however, I am not sure it turned out right, since the only rum I had was captain morgans spiced rum, I didn't have enough of the meyers dark rum that I thought I had alot of.
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I was going to say that the capital does look like the Sacramento capital, but I didn't want to "guess" since duh, I live there. That would be cool to see someone from here blog..
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I am going to say someone in China, since the Chinese New Year is on Saturday I believe. I am not familiar enough with all of the bloggers to know who is in China, although I am sure it will be quite obvious when I find out.
eG Foodblog: Domestic Goddess - Adobo & Fried Chicken in Korea
in Food Traditions & Culture
Posted
Thanks Doddie for the wonderful blog this week. It was informative and entertaining. My cat loved the easter egg video! He freaked out when it was playing.