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Everything posted by pixelchef

  1. pixelchef

    Dinner! 2003

    Last night: Vanilla-Roasted artichokes stuffed with lobster, roasted corn, tomato, onion, etc. w/ saffron beurre blanc. Citrus & pea risotto. Drank: Cave Springs 2001 Reisling Meyer Lemon Sorbet
  2. See what I'm sayin? :) Welcome to eG, Lise.
  3. Indeed. I've heard great tales in regards to the dinner train. 'Gourmande' (a new member here at eG) just got back from such an excursion. I'm certain she could answer whatever questions you might have.
  4. pixelchef

    Wine delivery

    Mark, if you want to send me a bottle, I'd be more than happy to test it for you. :)
  5. pixelchef


    Meyer Lemonade is absolutely incredible. Add a bit of vodka, or even some Limoncello, and it is even better. Mm.. I need some lemonade.
  6. You mean marieann's didn't cut it for you?
  7. pixelchef

    DQ Blizzards

    I too am a DQaholic. I'm a Blizzard man myself, but I find most of their delicious little offerings quite satisfying. When I was younger, a Dilly Bar was a treat like no other.
  8. Mmmm, that sounds delicious right now Eric. I'm stealing your snack. *runs*
  9. Damn, you're one cool chef, Mr. Fowke.
  10. Bottled water. .. and I often buy grouper and pretend it is sea bass.
  11. pixelchef

    Online wine tasting

    Riesling. Chenin Blanc. Viognier. Pinot Gris. Either of these 4 grapes will make me a very happy little man. Please, no Chardonnay.
  12. Smoking, definitely. Pasta making. Puff Pastry. Deboning an oxtail (kidding) :)
  13. pixelchef

    Online wine tasting

    Yea, but that is what'll make it interesting. It'd be pretty boring if everyone posted virtually identical tasting notes/opinions. I'm in if I can find the wines at my local LCBO (Ontario).
  14. pixelchef

    Dinner! 2003

    Cod Wrapped in Prosciutto, Roasted Garlic and White Bean Puree, Arugula Pesto. Fresh Baguette Riesling Strawberry / Sabayon Parfait w/ Crushed Pistachios
  15. Holy cripes! That food looks AWESOME. It also sounds like you guys had a really great time. I'm glad to hear it! Elyse: good job! Seems as though you stole the show with your offerings. They certainly look delicious.
  16. pixelchef

    Salmon Tartare

    Hey! You posted Rick Moonen's recipe too.
  17. pixelchef

    Salmon Tartare

    I use a Rick Moonen recipe (formerly of Oceana, and now at rm) that is astoundingly delicious (but involved): Rick Moonen's Salmon Tartare With Smoked Salmon and American Caviar 1 egg yolk 1 teaspoon Dijon mustard 1/2 tablespoon each of fresh lemon and lime juice 1 tablespoon fish sauce (available in Asian or specialty food markets) 2 1/2 tablespoons diced shallot 2 1/2 tablespoons chopped capers 1 teaspoon Tabasco sauce 1/4 teaspoon white pepper 1/2 cup vegetable oil 12 ounces raw, very fresh salmon (preferably from the belly), skinned and in large dice 3 tablespoons chopped chives 3 tablespoons chopped parsley 1 teaspoon fresh dill 4 slices smoked salmon, sliced into 1-inch wide ribbons Paddlefish roe (or other American caviar), for garnish White bread for toast, crust removed and sliced into 4 triangles 4 ounces pea shoots, mâche or watercress, tossed with lemon juice (1/4 lemon), 1 tablespoon olive oil, salt and pepper Whip the egg yolk, mustard, lemon and lime juice, fish sauce, shallot, capers, Tabasco and white pepper together. Add the vegetable oil drop by drop at first, whisking the mixture vigorously until the oil begins to incorporate into the mixture. Then, pour the oil in a slow and steady stream, while constantly whisking until sauce emulsifies. Taste for seasoning, and add more citrus, fish sauce or pepper (if needed). Spoon half of the sauce into a bowl and add the diced salmon, folding until it is well-mixed. Add enough additional sauce to just coat the salmon. Fold in the fresh herbs. Place a ring mold of the desired portion size (you can use a tuna can with its top and bottom removed) into the center of a serving plate. Fill the mold to capacity, pat down with the base of a spoon, and then gently remove the mold. You should have a perfectly round disk of tartare to wrap with smoked salmon. Wrap one slice of smoked salmon around the outside of the tartare, overlapping the ends to seal, and top the presentation with a dollop of caviar, shaped like a quenelle (egg-shaped). Serve with an ounce or so of the greens (present three little piles around the tartare) and 4 toast points per person. Serves 4.
  18. Yea, in terms of drink, I'd go with a Riesling as well.. Pinot Gris could be nice too.
  19. http://www.nytimes.com/2003/07/09/dining/09UNDE.html (need to register [free])
  20. I've always liked Ed's writing. Being that I don't live in NYC (unfortunately), I'm never able to really gauge how "on" his round-ups are, but that is peripheral to the writing, in my opinion. I just like his style. Smart, easy to read, and most importantly, engaging. I liked this piece quite a bit. And now, I must find ice cream.
  21. You've lead a bizarre life Al, but one that I envy.
  22. Jason stole mine. :( California gave us the French Laundry. In my eyes, the most important culinary contribution in the history of restaurant dining. I'd sell my soul for a salmon chop.
  23. 3 quarts of freshly picked strawberries for $5 on my way home from the cottage. Still, though, that isn't even close to the value you got, Maggie. However, you must take into consideration that $5 Canadian dollars is roughly the same as 17 US cents.
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