Dinner! 2012

[percyn]

Corn soup chilled with lobster

urbot with zucchini and saffron

Max,

These pictures belong in a food museum! Just fabulous!

How long did the meal take you to prepare and how did you get the corn soup so yellow?

[rotuts]

the Comal idea for pizza is an excellent one. Ill plan to hunt one up!

thanks for those ideas, Ashen !

[SobaAddict70]

Douglas -- I'm a little bit envious that you have nasturtium flowers available.

Last night:

Spaghetti con granchio e pomodoro (spaghetti with crab and tomato)

Adapted from Chef Michael White, currently of Nicoletta (New York), Ai Fiori (New York) and Al Molo (Hong Kong), amongst others.

Oh my, that sounds way too good not to try. Where did you find that recipe?

Douglas -- here you go: http://blogs.menshealth.com/guy-gourmet/guy-grub-spaghetti-with-fresh-crab-and-homemade-tomato-sauce/2010/09/28/

The version that's pictured has some differences -- homemade fish stock (with Pernod and fennel), parsley, canned San Marzano tomatoes, dried thin spaghetti, lump crabmeat from Citarella. Otherwise, fairly straightforward.

[patrickamory]

Soba that pasta looks perfecto.

Last night I made a 4-hour Paula Wolfert preparation from Clay Pot Cooking - lamb with melting tomato and onion in a tagine. In order to mimic the Moroccan hearth with clay above and below, you do the main long braise stovetop, then add sugar and cinnamon and roast at 350, and finally add extra oilive oil and broil for 5 minutes to get a char. You then layer with Moroccan breads.

It was sensational - I highly recommend this, if you can find lamb shoulder arm chops and the elusive cubeb berries.

[dcarch]

Scottyboy - pork belly Foie sauce and black lentils looks sinfully good, should be made illegal. :-)

Blether – I think I will copy your summer tomato soup, if you don’t mind.

Kim – Amazing crust on your toad-in-the –hole.

mgaretz – very juicy looking meatloaf.

C. sapidus - Linguine Alfredo, green bean salad, sliced pineapple, and champagne mangos; what an interesting combination!

menuinprogress – Thank you for introducing "Callo de Hacha".

FrogPrincesse – most amazing lobsters! What did you do with the roes? Many beautifully photographed dishes such as the Black gill rockcod.

Justin Uy – Very creative plating.

Mm84321 – engaging drama on a plate.

Tri2Cook – 20lbs of good perfect rib roast.

robirdstx – Very interesting and tasty looking pizza.

Douglas – Beautiful ginger-salt roasted beets from your apartment garden.

SobaAddict70 – I would love to share with you that Spaghetti con granchio e pomodoro, and the Zucchini "pasta".

patrickamory – Yes, sensational lamb.

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A few recent meals:

dcarch

Sashimi

Ribs on squash

Skate on risotto

[mm84321]

Corn soup chilled with lobster

urbot with zucchini and saffron

Max,

These pictures belong in a food museum! Just fabulous!

How long did the meal take you to prepare and how did you get the corn soup so yellow?

Thanks!

Total active time for both dishes was around three hours. The soup is that color from lobster roe that's blended in with some crème fraîche at the end.

[Anna N]

Such amazing meals from everyone. A simple beef stew tonight with a side of Korean cucumber salad! Think fusion or madness on my part.

[Kouign Aman]

Kim, beautiful toad.

(I use nice spicy american sausage too).

So many delicious meals to look at!

[Mr Holloway]

Was nice to find these beef ribs with some meat still left on them

They tend to over trim them around here

After about 6 hrs.

With some sides

Going back to get some more

Shane

[patrickamory]

For the fourth, dry-aged prime strip seared under the broiler and served rare:

And an arugula and tomato salad with fresh hyssop and summer savory from the garden:

[ScottyBoy]

Was nice to find these beef ribs with some meat still left on them

Nice! I've had my eye on some beef ribs lately since I've done way to many pork.

[C. sapidus]

Grilled char siu pork, for the banh mi cookoff

[patrickamory]

A simple and highly recommended Lidia Bastianich recipe for pasta with sausage and fennel. She always seems to make creative use of pasta water and wet pasta and the result is better bonding of sauce to gluten.

They keys seem to be: use really good Italian sweet sausage, allow each ingredient to caramelize separately, and carefully time the pasta and sauce to allow the two to combine properly.

My poor photography skills do not do justice to this dish. I will be making it again.

(Edit: tried adding a second photo)

Edited July 6, 2012 by patrickamory (log)

[ScottyBoy]

Damn I could go for a bowl of that.

[avaserfi]

halibut, Okinawa yam, radish, carrots, sea bean, pickled celery root

[C. sapidus]

Patrick – Pasta with sausage and fennel sounds delicious, thanks for the link

Dcarch – another stunning meal

Crabcakes for friends from Montana, with homemade tartar sauce, carrot and daikon pickle, bean salad, and baby romaine

[patrickamory]

Black bean soup from the Rancho Gordo cookbook. Contains tomatoes and garlic roasted with olive oil and salt. Beans were the midnight black.

[Ashen]

too hot to cook inside today so I cranked up the smoker for some pulled pork

rubbed and let rest for awhile

after 12 hrs

initially pulled apart with tongs as it was too hot to do by hand. loved how juicy it turned out

The bone came out so clean

once cooled enough I used gloves and hand shredded..

[ScottyBoy]

Looks awesome! I've been making pulled pork every week for the last couple. Dangerous to have a container of pork in the fridge but oh so delicious!

[ChrisTaylor]

Had another dinner party last night. Someone else took photos. Maybe of everything, even. Might get to see them, even. I didn't bother. I mean, I had my camera out and everything--the SLR, not just the iPhone--and it decided it just wasn't going to work. I asked nicely. Said please. Made some muttered threats. No dice. No photos from me.

Anyway. The theme: classic British and Irish. Meaning I knocked together a playlist with the Stones and the Pogues and Black Sabbath and John Lennon and then, over the course of a week or so, prepared

• beef and blue cheese pie (recipe from A Girl and Her Pig; beef came in the form of braised and shredded short ribs)
  
• game pie (game taking the form of rabbit and quail [not really game, sure, okay] cooked in Trotter Gear; recipe from Nose to Tail Part II)
  
• 'roo, stout and mushroom pie ('roo is a lot cheaper and more readily avaliable than venison here, and I didn't really feel like two beef pies, so Skippy it was)
  
• slow-roasted pork belly with black pudding crumbs, puy lentils, scrumpy reduction, apple/vanilla chutney (roasted pork belly previous day at ~100C for a few hours, pressed it in fridge overnight under a pink lunch box filled with coins; reduction and chutney both from Andrew Pern's Foie Gras & Black Pudding--the title dish, even; pork belly cut into little cubes and re-heated in pan).
  
• haggis and kimchi cheese burgers (the kimchi being a nod to the kimchi burger in Hawksmoor at Home and a practical solution to the need for spiced vegetable crunch with structural integrity; burgers assembled by haresfur: essentially a sandwich of lightly toasted white bread [cut into small squares], haggis w/ melted cheddar on top, kim chi and oven-dried tomatoes [Heston at Home]).
  
• colcannon (buttery mashed potato jacked w/ parsley and chives)
  
• glazed carrots (also Heston at Home)
  
• pea and ham soup
  

Things that came in from elsewhere:

• rice pudding from Nich, following the Blumenthal recipe but using some rose/vanilla-laden black tea instead of vanilla pods (or in addition to?)
  
• banoffee tart
  
• berry/white chocolate scones
  
• fudge
  
• annachan's apple/rhubarb crumble
  
• haresfur's whisky macs w/ Dalwhinnie (nice dram, that)
  

[patrickamory]

Amazing pulled pork Ashen!

[Paul Bacino]

I need to start refining dish presentation.. WE have some awesome looking stuff..

I made turnip gnocchi and Shortrib Ragu:

Also:

WE started with an pistachio crusted salmon, sage turnip mash, russet potatoes with Morel Mushroom ragu, ham stock poached fresh garden beans

[patrickamory]

Paul I think your dish presentation is just fine.

I made chole (chana masala, channa masala) last night:

It was tasty but I know it can be much better. Can any Indian/Pakistani/Punjabi experts please chime in on the chole thread?

[Anna N]

Penang chicken curry with straw mushrooms. No Thai basil to be had at the moment and I did not plant any this year - damn.

[ScottyBoy]

Yum yum yum all around this thread!

Some hamachi, cherry tomatoes, hearts of palm, miso-lemon dressing and some toasted almond and black garlic powder. Wish I had a better picture but I was working.