Dinner! 2012

[basquecook]

Steamed Hams as we say in Albany.

[basquecook]

Escarole salad with Smoked and Cured Salmon, pickled onions and a poached egg.

[basquecook]

Chicken and turkey soup. Started with chicken feet, turkey wings, thyme, a half a bottle of white and some vegetables. Made a huge pot. Tossed in 4 lbs of chicken backs a few hours in. Took out enough drained stock after 7 hours for a few bowls. Cooked some raw chicken drumsicks and some onion, celery and carrots to be put in the bowls. Tajarin noodles cooked separately. Tossed in at the end.

It was really nice. Asparagus was selling for 1.50 a bunch. Tossed some runny eggs and parm on top. Kale salad

[basquecook]

Brewed tea, added a ton of sugar to make it like a Southern Sweet Tea. Added salt and pepper and soaked the chicken over night. Fried the chicken at 320. I find this to be the best temp to fry chicken. The inside is allowed to cook while the outside does not burn.

Edited December 11, 2012 by basquecook (log)

[basquecook]

Blackened flounder:

[basquecook]

Steak:

Pan seared than baked at a low temp:

Creamed spinach and a baked potato

Edited December 11, 2012 by basquecook (log)

[basquecook]

Grilled snapper

pper:

[basquecook]

Various kinds of lamb sausages and lentils: Baked in a clay pot

[Hassouni]

First night cooking probably since november, due to miserable schedule the last ten days. Here's my first ever attempt at kuku sabzi, a Persian herb frittata that's apparently what Persian moms make on a busy night. Came out pretty good, if a bit browned, and some delicious and very pretty purple new potatoes roasted with garlic and rosemary and olive oil

Edited December 11, 2012 by Hassouni (log)

[mm84321]

It's good you're learning that early.

Indeed. And the act of sharing it with others makes the experience complete.

[ScottyBoy]

You sure as hell get the plating spot on. I wish I could taste some of those dishes they look ridiculous. Could you maybe use the reference if you follow a book? Some of these I'd like to mess around with myself.

[mm84321]

You sure as hell get the plating spot on. I wish I could taste some of those dishes they look ridiculous. Could you maybe use the reference if you follow a book? Some of these I'd like to mess around with myself.

Yeah, I'm happy to share the recipes. If there is any one in particular, just let me know.

[patrickamory]

mm84321 is that bird a snipe? and are those truffle slices in the artichoke soup?

dcarch those little meatballs are to die for.

basquecook, i like the look of that chicken and turkey soup. was the steak a kansas city strip?

kim, thank you! the goat chops were cooked just like lamb chops - salted and about 8 minutes under the broiler. leg or other parts need long, slow cooking so I'm told.

Hassouni you made kuku sabzi! but the photo isn't showing up.

[mm84321]

mm84321 is that bird a snipe? and are those truffle slices in the artichoke soup?

Scottish woodcock. And yes.

[dcarch]

patrickamory, "--- dcarch those little meatballs are to die for.-----"

Thanks. I thought grilled meatballs might be great. They were.

dcarch

[Hassouni]

Hassouni you made kuku sabzi! but the photo isn't showing up.

Hmm, it shows up for me...can anyone else see it?

[liuzhou]

Hmm, it shows up for me...can anyone else see it?

Yes. I'm seeing it fine here in China, although I often have problems. Chinese censorship can be random.

[ScottyBoy]

Been trying to remember to take pictures when I make test dishes.

A little love for Modernist Cuisine,

Seared short rib pastrami, brussel sprout sauerkraut, mustard, toasted rye

Langoustine, zatar spiced lentils, lobster and uni butter sauce

[Keith_W]

Beautiful as always, scottyboy!

Basquecook if you are in Spain, I would love to see you do an eG food blog some time!

[liuzhou]

This is probably the least visually appealing dinner you will see for a while, but I got home very late after a deeply unpleasant journey and was exhausted, so I threw together a very quick pork, black bean, chilli, mushroom stir fry.

You know, it tasted better than anything I have eaten all week - even if I do say so myself.

Of course, extreme hunger is the finest garnish.

Edited December 12, 2012 by liuzhou (log)

[Kim Shook]

Bruce – I’ve gotta try that caramel sauce thing. I am a fool for sweet/savoury combinations and Mr. Kim adores ginger, so that is right up our alley!

Basquecook – gorgeous burgers! And that fried chicken! Makes me wish I’d used the chicken last night for frying rather than grilling! I love sweet tea brine!

Dinner last night:

Grilled chicken, green beans, soup beans and hushpuppies.

[basquecook]

Thanks all for your comments. The steak was a Ribeye, it looks like a Strip but, it was a ribeye. It looks like it rounded out a bite more with cooking. Thanks again. So many langoustines! Do you live in Scotland or something or are you cooking these 12 dollar a piece guys for dinner on a nightly basis.

[ScottyBoy]

I had one at Mugaritz and was interested in cooking them. I live it California so I got some from Denmark. Yeah pretty expensive but I got to mess around for a couple dishes. I'll enjoy them next time when I'm in their natural region.

[basquecook]

Very cool.

[mm84321]

I had one at Mugaritz and was interested in cooking them. I live it California so I got some from Denmark. Yeah pretty expensive but I got to mess around for a couple dishes. I'll enjoy them next time when I'm in their natural region.

You get them live?