Dinner! 2012

[dcarch]

Panaderia Canadiense - Tilapia poached in sweet and sour Reina Claudia sauce, what a delicious recipe!

FrogPrincesse - Salmon fillet wrapped in Parma ham, Another way of doing surf & turf.

SobaAddict70 – All those are fine-looking and healthy dishes.

Mm84321 – very pretty.

C. sapidus – Perfectly done grilled chicken and beautifuilly photographed, everything.

Shelby – I agree, nice bread for St. Pat’s Day.

Kayb – nice comfort food.

Paul Bacino – You made my favorite food, cold smoked salmon!

patrickamory – I can smell the wonderful aroma of your chicken with preserved lemons.

kryptos1 – congratulation on you first sous vide.

ChrisTaylor - The foie gras hamburger? You mean The foie gras BURGER, I think. :-)

David Ross – Your Grilled Prawns with Shrimp Toast, Sweet and Sour Vinaigrette is restaurant ready. Your Duck Pastrami is magazine ready.

ScottyBoy – Absolutely perfect Mac & Cheese.

robirdstx - Stacked Green Chile Chicken Enchiladas looks amazing.

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

My St Pat’s Day dishes.

I recommend you try sous vided corned beef. It will make you want to celebrate St. Pat’s Day everyday.

Dessert is blue berries with pistachio cream.

Dcarch

[FrogPrincesse]

Elise – love the idea of wrapping salmon in Parma ham! How long and at what temp did you cook?

Kay - the salmon is cooked in the oven for about 10 minutes at 425F

[ScottyBoy]

dcarch,

Food as art as always. I've started up a batch to SV corned and as pastrami.

[rarerollingobject]

So many beautiful plates here..am almost embarrassed to post mine!

Shall sally forth..I had some nice shiso leaves, and I just love the taste of umeboshi (sour pickled plums, these ones pickled also with honey) with shiso. Pounded some chicken breast strips thin between parchment paper, rolled up with the umeboshi and shiso, and pan fried in duck fat before finishing with a little fish sauce and sesame seeds.

And gai lan with a ginger/shaoxing sauce.

[patrickamory]

rro that chicken looks heavenly.

dcarch unbelievable-looking SV corned beef. And nice touch with the shamrock leaves!

Edited March 19, 2012 by patrickamory (log)

[Dejah]

Words fail me, and I can guarantee that doesn't happen often. Everything looks so wonderful that I've been hesitant in posting.

However, I was really pleased with our supper/dinner tonight. Lamb shanks braised in coconut milk, Thai curry paste (Mae Ploy), lemongrass, and kaffir lime leaves. Threw in chunks of potato for the last 45 minutes.

I also had some green leaf lettuce left over from a lettuce wrap lunch, so I chopped it up, added some sliced shitaki mushroom, ground pork balls, and tofu in chicken stock for a fairly light soup.

[FrogPrincesse]

Dinner a couple of nights ago.

Lobster ravioli with green garlic and saffron cream sauce.

The ravioli (store-bought) was pretty, but the filling disappointing with no distinguishable pieces of lobster to be found. The green garlic made the dish. The sauce was a reduction of white wine (Sancerre) with fish stock and heavy cream, finished with butter. Saffron was infused into the white wine and the green garlic (plenty if it - I used three stalks for two plates) was cooked slowly before being added to the sauce.

[mm84321]

Asparagus with an egg

[rotuts]

Wow. So many delicious things here

But Those Asp. with that egg .......

Im also pleased you used the older Asp. Although they need a peel, they sure do taste better1

[ScottyBoy]

With mystery sauce.

[mm84321]

With mystery sauce.

Crème fraîche mixed with parsley, chives, tarragon, chervil, and a little water.

[ScottyBoy]

Want. That yolk looks awesome.

Edited March 20, 2012 by ScottyBoy (log)

[FrogPrincesse]

Beautiful pictures of asparagus and egg combinations (mm84321, SobaAddict70, Paul Bacino).

Here is my version: asparagus wrapped in crispy Parma ham, poached egg, and crostini with homemade whole-milk ricotta.

[rarerollingobject]

Beautiful egg porn, folks.

And since FrogPrincesse and I seem to be riffing on a wrapping things around asparagus theme, I wrapped some in wagyu, with spring onions and enoki mushrooms. Grilled in a sauce of mirin/sake/soy/sugar until syrupy and caramelised.

It's all a bit unfortunately brown, but served it with mushrooms glazed in butter and ponzu.

[nikkib]

Lovely! RRO you did that dish last year and I remember drooling over it then as well!

[Paul Bacino]

FrogPrincesse-- Do I see this correctly, is this like a egg yolk burrata? Otherwise I like the white set, your technique ?

If not, might be a fun project, for the weekend, for me.

Edited March 21, 2012 by Paul Bacino (log)

[FrogPrincesse]

FrogPrincesse-- Do I see this correctly, is this like a egg yolk burrata? Otherwise I like the white set, your technique ?

If not, might be a fun project, for the weekend, for me.

Paul - It's an egg poached in plastic wrap, aka Arzak egg. Brush plastic wrap with oil (I used grapeseed oil because it's neutral), place inside a cup or small bowl, crack an egg into the plastic wrap, season with salt and pepper, tie into a bundle with kitchen string, cook in boiling water for ~ 4.5 minutes. Carefully unwrap.

[menuinprogress]

FrogPrincesse-- Do I see this correctly, is this like a egg yolk burrata?

Paul - It's an egg poached in plastic wrap, aka Arzak egg.

I also thought of burrata at first :-) Anyway, it looks great!

[C. sapidus]

rro and frogprincesse, I like the meat-wrapped asparagus theme.

Spaghetti carbonara and a store-bought sunflower baguette, accompanied by our usual un-pictured salad.

[Franci]

Nice meals everybody!

So nice to see these asparagus dishes. I'm looking forward to find in the markets the local fatty white asparagus.

I haven't post in a while.

Yesterday I tried another dish from Odd bits...better hurry up before it gets too warm for braised meats.

We had the veal breast in red wine sauce. It was nice but a little too sugary for my taste and I already cut the sugar. Maybe I should start an obb bits thread

Another dish I made recently and it was a revelation was the pomelo sweetbreads from Ms Glaze blog, no more soaking overnight and pressing for me. Delish

and to go along a sicilian frittedda (peas and fava frozen)

[Franci]

me again?

Tonight I felt the need to go back to tradition.

Homemade orecchiette with mushrooms, used oyster mushrooms that is the same family as the "cardoncello" found in Puglia.

My little girl enjoyed it a lot

[FrogPrincesse]

Beautiful handmade orecchiette, Franci.

Is your daughter your pasta-making assistant? Mine loves to roll pasta with the Kitchenaid (she thinks it's a lot of fun), but we haven't tried making orecchiette yet.

[dcarch]

Franci - Wow! Very beautiful dishes, especially the Homemade orecchiette with mushrooms.

C. sapidus - Spaghetti carbonara, yummy!

rarerollingobject - Grilled asparagus wrapped in wagyu, with spring onions and enoki mushrooms. Amazing recipe, and superbly done.

FrogPrincesse - Lovely asparagus wrapped in crispy Parma ham, poached egg, and crostini with homemade whole-milk ricotta! Asparagus! Asparagus! I want some asparagus!

patrickamory – Thank you very much.

Dejah – Your shitaki mushroom, ground pork balls, and tofu in chicken stock soup is my favorite kind of soup. I like mine with a few drops of seasme oil.

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

OK, I got myself some asparagus also. Just plain sauted.

and

Roasted pork, roasted stuffed mini belt peppers and pan fried skin-on potatoes.

dcarch

[FrogPrincesse]

For dinner tonight we had pan-roasted local corvina seabass with roasted cauliflower.

The fish was basted in plenty of butter flavored with fresh thyme, and finished with fleur de sel. It was served with cauliflower that had been roasted in the oven with some olive oil.

[rarerollingobject]

C. Sapidus, it's so weird to see you cooking non Asian/Indian/Mexican! Your pics are my go to for when I want to cook Mexican but don't know where to start.

Franci, those sweetbreads look great..enough so that I've googled that blog for the recipe. Intriguing combination.

dcarch, ridiculously lovely as usual. WHAT, pray tell, do you do to that asparagus??

FrogPrincesse, your dishes are always right up my alley. Really, I love the way you cook.

All the talk of collars over on the Cod Throat thread had me hankering for some of these collagen-y delights. Grilled salmon collars (wings? whatever) with salt and pepper, instructed my hesitant boyfriend to think of them as fish spareribs, and had at it.

Also grilled eggplant with a miso, soy and mirin glaze, and a quick seaweed salad.