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rarerollingobject

Dinner! 2012

3,001 posts in this topic

Very intrigued by the pasta with lentils... Patrick or Soba, can you share a recipe? (or is there link to it somewhere?)

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I can work out the truffle bits, what are the white/clear circles?

Looking like celery root to me. I think he has his own truffle hunting dog :cool:


Sleep, bike, cook, feed, repeat...

Chef Facebook HQ Menlo Park, CA

My eGullet Foodblog

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Emily, I used Soba's instructions here:

I added a little lard to the oil for the battuto. I don't think I ever got it to soften to Soba's jam-like consistency, despite cooking it for 90 minutes. I triangulated a little with this Lidia Bastianich recipe:

http://lidiasitaly.com/recipes/detail/971

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z7TW9l.jpg

Turbot with black truffle and celery

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That truffle just keeps on giving doesn't it?

Wonderful dish.

I can work out the truffle bits, what are the white/clear circles? Are they finely sliced radish? Did you vaccum seal the fish with the covering and cook it sous vide as Daniel Humm does with his zucchini scaled turbot?

Thanks. Those are tapioca pearls, along with celery, celery root, and truffle. That is how I did it: basically you take a fillet, make an incision on the bone side to create a pocket which you fill with a mousse made from some of the turbot trim and chopped truffle, close it up, turn it over, make the scales, then let it set in the fridge. Then, season, brush with softened butter, vacuum seal and cook sous vide. The recipe is in the EMP book, but I believe it originally comes from Joel Robuchon. It's delicious.

Tonight I finished up the last of the turbot with Heston's recipe for fish and chips. It was rather crunchy.

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Ak8TEl.jpg

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Beautiful turbot in both preparations mm.

Here is sali jardaloo murgi, with dal on the side.

sali_jardaloo_murghi.jpg

dal.jpg

sali_jardaloo_murghi_2.jpg


Edited by patrickamory (log)

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janeer, I'm going to give yours a try next. I was tempted to add pork to Soba's recipe, but wanted to experience just pure lentil earth first.

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Hainanese Chicken Rice.

• Chicken poached w/ green onions (in cavity), ginger and salt. Served w/ cucumbers, green onions, cilantro, splashed w/ light soy sauce flashed in pan w/ hot oil.

• Bowl of Napa cabbage (separately) cooked in the poaching stock.

• Rice cooked w/ the poaching stock w/ lots of chicken fat skimmed off the stock.

• Grated ginger, chopped green onions, salt & hot oil sauce.

• Hot sauce (Lingham's) w/ fresh lime juice and a bit of rice vinegar added.

DSCN7340a_1k.jpg

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Rod rock, too kind. Thanks.

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Duck breast prosciutto, just in time for guests tonight

The breast

duckbreast.jpg

Hanging

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Sliced

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Unbelievable flavour

Easy project with great results, give it a try

Would like to wish everyone and your families a very Merry Christmas :smile:

hohoholloway.jpg

Shane

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that looks awesome Shane... Merry christmas to you , Chris and Holloway :)

BTW I forgot to tell you how great the pulled pork was. What rub did you sprinkle on it before serving? the Carolina sauce was killer too.


"Why is the rum always gone?"

Captain Jack Sparrow

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Thanks Dave

The rub was something I found in the cupboard.

It was homemade.

I thought it might have come from you :blush:

Not really sure now, :laugh:

Have a Merry Christmas

Shane

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Mr. H:

would you give more details at some point on that duck breast Pros?

Id love to have them

as you said:

Merry Christmas! esp to you Dog!

cheers!

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I haven't been cooking much. I have been looking for a new Mayan calendar. My old one ran out of days. I thought the bank would send one but they just have the regular one year ones. Oh well. I guess it isn't the end of the world if I don't find a new one.

Since we had Thanksgiving at my sisters, we had no left overs. Tried to remedy that today. Roasted a very small turkey for Christmas eve dinner with guests. Also had the usual suspects: Dressing, sweet potatoes, pan sauted squash with parsnips, mushrooms and onions, etc.

DSCN0407_zps297043fb.jpg

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Looks like a fine dinner, Liuzhou. Season's greetings to you.

What's the situation like (availability, cost) regarding Western-style cheeses and Western-style wines in your area?


Edited by huiray (log)

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Looks like a fine dinner, Liuzhou. Season's greetings to you.

What's the situation like (availability, cost) regarding Western-style cheeses and Western-style wines in your area?

Cheese is rare apart from bog standard factory cheddar. I was surprised to find these pictured cheeses recently. I think Santa's elves must have been passing and dropped it by accident.

Foreign wines are easy. It is a huge fashion in China. But no one knows what they are buying, so a lot of bad wine is expensive and a lot of good wine is cheap. Even more is fake. Premier Chateaux sell more of each vintage every year in China than they actually make.

Fortunately, I work mainly in the wine business, so I usually get the good stuff. Usually.


Edited by liuzhou (log)

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Mr.H, Norm, Liuzhou...lovely stuff indeed.

Especially the dog!

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• Steamed salmon (julienned ginger, olive oil, salt, black pepper, ripe lime juice)

• Steamed asparagus

• Flash-sautéed mushrooms (olive oil, sea salt, smoking hot pan)

• Salmon skin pan-fried "chip"

• Steamed white rice

DSCN7357a_1k.jpg

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some pix from tonight:

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Dinner menu for December 25, 2012:

BEFORE

Hot-smoked salmon

Tuna mayo dip

Olive-tomato-feta dip

Finnish rye bread

Crudités

Assorted Carr's crackers

(Domaine Chandon)

AT TABLE

Mixed fish cakes, lemon, salsa verde with avocado (Amarte Mas 2011 Albariño)

Sliced sautéed duck breast, jus (Goss McLaren Vale 2010 Shiraz)

Butter-braised leeks

Roasted Japanese sweet potato slices with merken

Wild rice/black rice/lentil/basmati rice mix

Salad, rosemary vinaigrette

Rye baguette (from Takahachi bakery in TriBeCa); Italian bread (from Aliotta bakery in Brooklyn)

Spanish figs, stuffed with Spanish chocolate, almonds and fennel seeds

Lemon meringue pie; Italian cookies (from Aliotta bakery in Brooklyn)

Coffee and tea

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Nice to see all that (non-SV) duck being served over the 24th /25th Dec for dinner. :-) All look very tasty!

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