Dinner! 2012

[rod rock]

Soba good as always

[SobaAddict70]

thanks folks. c. sapidus, your photos always make me hungry.

last night:

Mozzarella, ham and fig salad

This is an adaptation of a Jaime Oliver recipe, which you can view here: www.jamieoliver.com/recipes/salad-recipes/the-easiest-sex...

Just regular fresh mozzarella, honey ham, fresh figs and Italian parsley. The dressing consists of wildflower honey, sea salt, lemon juice, black pepper and extra-virgin olive oil.

It's sweet, salty and creamy all at the same time.

Pasta con le zucchine

I had some thin spaghetti (spaghettini), spaghetti and bucatini but not enough for one serving, which is why you see different sized strands.

This is probably one of the easiest of vegetable sauces. Start with a couple cloves of crushed garlic and olive oil, then add some sliced zucchini or summer squash. Add a pinch of sea salt and a couple of grinds of black pepper. Cook until the zucchini becomes golden brown, add some minced Italian parsley, and the cooked pasta. If the pasta seems too dry, add some pasta cooking water. Cook for 1-2 more minutes, taste for salt and pepper, then serve at once. Cheese is optional.

[Ashen]

Tom Kha Gai

[David Ross]

Here's a fresh oyster paired with Bloody Mary Aspic. I made it as part of our latest Cook-Off here-

http://forums.egulle...75#entry1892575

[C. sapidus]

menuinprogress and Soba – thanks!

Ashen – tom kha gai is one of my favorites. The lemongrass looks browned – how did you do that, and did you like the result? Also, have you ever tried mixing in a dollop of roasted chile paste (nam prik pao)? Makes a good thing even better.

No dinner plans, but we had chiles and heirloom tomatoes from the garden, and corn tortillas, onions, eggs, and bacon in the fridge. Results: huevos rancheros con bacon!

I forgot to do the runny yolk shot, as specified in the eGullet member agreement.

[Ashen]

sapidus- To be honest I am not sure why it browned. I kept a careful eye on the broth and it didn't get about 183F while infusing and poaching. This is first time I have used lemongrass , so I didn't really know it was unusual. I had written it off as discolouration from bruising with the back of a knife. I have seen recipes with the nam prik pao but decided to try this first time without then adjust seasoning amounts on subsequent attempts . I need a deeper flavoured chicken stock before the next batch and will be switching to bone-in chicken thighs , then shred the meat off after poaching.

[patrickamory]

Bruce - killer looking huevos rancheros.

[rod rock]

It looks nice David Ross!

[Franci]

Tonight we had a nice cote de boeuf

Gratin of celeriac

And carrots, cinnamon and basil from Passard that also mm84321 made one time. If I can find the purple carrots these days I'll make it again, my son LOVED it!

[rotuts]

wow everything looks delicious. Id have loved to see the Cote Cut, but Im sure it was perfect. those carrots interest me as I have a bunch or 3 from my CSA stubbies that Ill make in a similar fashion!~

[Dejah]

Everyone's dinners look SO perfect!

I don't usually do a whole chicken, but this one's been in the freezer for 2 months...

Marinated inside and out with tandoori paste and yogurt.

Roasted in 350 oven for 2.5 hours.

It was just done, juicy, and flavourful...eaten with cumin black peppercorn basmati rice...

[patrickamory]

OMG that chicken looks incredible Dejah. Can you be more specific about the tandoori paste?

[heidih]

OMG that chicken looks incredible Dejah. Can you be more specific about the tandoori paste?

Same reaction to the chicken - skin is lovely. I am curious about the rice - can you elaborate?

[SobaAddict70]

nice dinners, everyone, especially yours Dejah.

Franci -- I'll be doing carrot confit later this week. I recently came across a recipe by Jean-Georges Vongerichten that does not use any butter. Think you'll like it.

tonight:

stufato, hard-cooked farm egg, baguette (not shown)

this version has onion, zucchini, celery, celery heart, celery leaves, cremini mushrooms, heirloom tomatoes, grape tomatoes, anchovy, green beans, sea salt, black pepper, Italian parsley and olive oil.

now that fall is here, I look forward to using some peppers, squash, pumpkin and that most underrated of vegetables, cauliflower.

[Dejah]

Thanks for the feedback on the chicken.

I have used a recipe for masala from about,com, but I get lazy, so I use Patak's Tandoori Curry Paste.

As I love cumin, so I usually add a pinch more to the recipe.

I used zero fat Greek yogurt - nice and thick and stuck to the chicken while roasting. Thought of spliting the chicken and throwing it on the BBQ to char, but I was afraid it might dry it out. This was juicy and tender.

As for the rice, I fried up cumin seeds, and black peppercorns in ghee until fragrant, then added the rice which had been soaked for 30 minutes then drained. It had a slight toasted flavour. 1 cup of rice to - 2 cups water. Boiled uncovered for 3 minutes or so, then covered and finished off at lowest setting until done. Love this stuff!

Sometimes, I put in cardamon seed instead of peppercorns. That's good also.

[Kim Shook]

mm – things like your grouse dish just slay me! I’m so impressed with your skills. It all just sounds and looks so delicious.

Andrew – just read what I said to mm. Ditto!

Elise – your quiche is gorgeous! How do you get such a love lift? That is EXACTLY how I’d like mine to look.

Stash – everything looks beautiful, but that hash is really a highlight – lovely! And I’d love to be sitting down to that ham and fig salad tonight.

Dejah – gorgeous chicken. I’m not sure that that beautiful skin would have made it to the table in my house .

I was in the process of cooking dinner last night when I got a hysterical phone call from my mother and Ted. Their sweet sheltie, Taz had suddenly died. It was just a horrible evening and I’m so worried about both of them. Jessica was a love and took over the dinner preparations. I was trying a new stew recipe for Cumbrian Beef and Ale stew w/ herb dumpling. It was not an easy recipe for someone who has never made stew before – I was halving it and changing a couple of things around based on what I had and it turned out that the butter had been left out of the printed ingredients for the dumplings. She did an amazing job anyway. When I finally got home after getting things sorted at Momma’s, Jessica had a very good stew going. She’d tried with the dumplings – guessing at the amount of butter – but had to leave them off in the end. I thought that the stew was probably too thick for the dumplings to work anyway – I actually ended up thinning it out a little. But it was really good and I was so proud of her:

I still had some of the vegetables left from the other night when I did Bruce’s chicken and vegetable stir fry, so I fried up a batch and had those to go with the stew:

Bit of an odd combination, but we really love that stir fry!

Don’t know how much cooking I’ll get done this week – I’m off Wednesday to NC to visit my grandmother and we’ve got leftovers to eat up in the meantime.

[dcarch]

Incredible cooking everyone! Beyond food porn, simple food orgy!

FrogPrincesse – Lovely Halibut.

Paul Bacino – the Gnocchi with Cashew is what I call “Restaurant ready”.

C. sapidus – I like your cooking style.

robirdstx – I just realized I was licking my fingers while looking at your ribs.

Franci – that carrot! Unbelievable! Love your postings of using many parts from an animal. Great education for us in the USA. We waste a lot.

Dejah – perfect roasted chicken.

SobaAddict70 – nice photos. Really great!

Kim - Your veggie stir fry with bean sprouts is better than mine bean sprout stir fry..

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Pan fried shrimps on Chuck’s Yellow tomato from my garden

Baked OX tails

And a simple stir fried bean sprouts with garlic and fish sauce.

dcarch

Edited October 2, 2012 by dcarch (log)

[Kouign Aman]

Love it

[patrickamory]

I made janeer's recipe for New England baked beans, pretty much to the letter, including using butterscotch beans (these ones from Purcell Farms). I supplemented my homemade salt pork with pancetta. More details in the baked beans thread. Be warned, this is a lengthy preparation, but worth it.

Edited October 3, 2012 by patrickamory (log)

[Mr Holloway]

Wow!!!!

Been busy here, but alway love catching up on this thread.

Great meals everyone

This is a favourite of ours and I was shocked to hear Chef Sedlak passed away this past summer at 28,very sad

Here is a link to the full recipe

http://www.foodnetwork.ca/recipes/ricotta-stuffed-cannelloni/recipevideo.html?dishid=8438

Started with some homemade ricotta style cheese

Very easy, super tasty, and a real cost saver

Can easily be done inside, but the Egg adds a hint of smoke which we enjoy

I add a little more sauce and cheese than the recipe picture, but, the cannelloni are really under there

Shane

[rotuts]

wow, from Canada, eh? cant watch it in the lower 48. did they use no-boil noodles sheets?

[Mr Holloway]

Hey Rotuts

The Main is a few years old, I think he was 20 when he started that show, it was pretty good

The pasta was homemade(in the recipe) and cut into 4x4 squares, mine were a little bigger

Shane

[Paul Bacino]

Made EggPlant Lasagna with a Turkey Bolognese.

[FrogPrincesse]

Elise – your quiche is gorgeous! How do you get such a love lift? That is EXACTLY how I’d like mine to look.

Thanks Kim. When I use 100% crème fraîche for the quiche (no milk or heavy cream), it always rises like a soufflé. It was more than double the height of the pan (I use a tart pan).

Last night we started with some Reed avocados from my CSA with a mustard vinaigrette. This variety is very buttery and the avocados were perfectly ripe. Then I made a mixed grill with quail, sausage (bratwurst, jalapeno-pork and andouille), peppers, and a gratin Dauphinois on the side. It was my 6-year old daughter's idea to have quail. She was fascinated with the idea of having her own little "chicken". We got the quail at the farmers' market from Spur Valley Ranch.

For dessert, the chocolate brownies from David Lebovitz's Ready for Dessert.

[rotuts]

Wow PB: you have some of the original ( and the Best!) corningware.

I still have about 8 items like that. Cant be beat!

even from FR. heavy copper from :

http://www.e-dehille...extra-thick.php

cheers!

PS that stuff from FR. is still very very stunning!

Well OK full disclosure: I have a lot of stuff from the above, a 11 FF (remember those?) to the dollar, ie 'free'

Edited October 3, 2012 by rotuts (log)