Dinner! 2005

[Daniel]

Good catch Pan.. What the heck is a steamed egg. Something out of a mold?

Edited November 7, 2005 by Daniel (log)

[Chufi]

I want those shrimp!

Our dinner last night was composed around this bottle we brought back from France earlier this year:

A 1996 bottle of Vin Jaune. I made the famous Poulet au Vin Jaune et morilles. But to start a Jalousie au fromage, with Comte cheese and homemade puff pastry. The pastry was the result of the Puff Pastry Party that Megan Blocker, Susan in FL and myself held over the weekend.. details about that in this thread

on the plate with a little salad of endive, with a red wine/shallot/ bacon vinaigrette

next course the chicken. Oh my god was this good.. luscious creamy sauce and the earthyness of the morels.. this wine is really something special.. it tastes like very old, bonedry sherry.. great in combination with the rich flavors. We drank the rest of the bottle with the main course.

on the plate with buttered leeks and steamed potatoes

For dessert we left the Jura and came back to Dutch cooking again.

In the bowl is first a layer of vanilla-poached pears, then a layer of bitterkoekjespudding - almondcookiepudding, then a layer of advocaat - dutch eggy brandy. Whipped cream on top.

[Basilgirl]

Last night I made turkey chili (red) and cornbread with red peppers chopped up in it, lots of butter.

Saturday night we had Crockpot "Italian Beef" sandwiches on buttered toasted rolls with melted provolone

[Megan Blocker]

Klary, that meal looks amazing! I hope you're willing to share the chicken recipe. Yum! And so pretty, especially the tart and the dessert. Fantastic job.

Elie, wow! I love that sundae - it looks positively sinful.

[little ms foodie]

Everything looks so amazing you guys!!!

Elie, that is different than the recipe I use for ricotta, I may have to try that if I can get to the store and grab some buttermilk.

Daniel.....stupendous!

Klary, I LOVE LOVE LOVE chicken in vin jaune!!! a french restaurant here in town just had a nice selection of vin jaunes on it's menu, I had one the other night as an apero and it was delish!

[Jake]

Dinner last night had to be something fairly easy/quick as we were out all afternoon celebrating the FIL's birthday. (Food there involved pretzels, Pringles, really bad frozen nibbles, really good chocolate cake).

First up tomatillo and serrano salsa. Picked up the fresh ingredients yesterday while shopping in one of the local market areas.

The pulled out the pork butt that had been rubbed with various herbs/spices, doused with a cup of tequila, and slowly cooked for about 19 - 20 hours.

All pulled apart (it was about 4lbs when it went in the oven).

And made into a tostada. Fresh corn tortilla fried and smeared with some refried beans. Add pork and pan sauce, chopped red onion, tomatillo salsa, crema and cilantro. It was good.

[Chufi]

Klary, that meal looks amazing!  I hope you're willing to share the chicken recipe. 

←

well, as is usual for me, I looked around for recipes and ended up doing something that was a combination of everything I read. Here's what I did, by no means is this authentic poulet au vin jaune..

Season your chicken pieces with salt, pepper and nutmeg. Brown in ample butter.

Soak dried morels in hot water (I used 200 grams for 4 people).

Deglaze chickenpan with mushroom soaking liquid (take care not to add the grit ). Add about 1/3 of your bottle of vin jaune. Simmer until chicken is done (about 30-45 minutes). Take the chicken from the pan, reduce the sauce, and add enough cream to make a thick sauce. Put the chicken back in, heat through and that's it..

It's basically a very simple braised chicken dish, but it gets its remarkable flavor from the combination of the morels and the vin jaune..

[vanderb]

On Saturday morning my fall half lamb arrived (vacuum wrapped in my selected cuts) so I had to leave a couple of very nice shoulder chops out for dinner. Simple prep, EVOO, salt and pepper grilled to medium rare. To accompany white asparagus (my first time), rolled in the same prep as the lamb then grilled right next to it on the BBQ. I really enjoyed the white asparagus it has a far more delicate flavour than the green.

Last night a couple of thick centre cut pork loin chops browned in a hot pan and set aside. Next in the pan EVOO, garlic, ginger, purple onion, crimini mushrooms sauteed a few mins later with green peppercorns and cognac. Once all this was brought together and looking good, a cup of chicken broth, a large can of crushed tomatoes and a tube of Hungarian paprika paste was added. Chops back in the covered pan and into a slow oven (240F) for almost 5 hours. A few mins before serving I removed chops, mushrooms most of the solids, added in 5 big spoons of plain yoghurt and mixed. I boiled up some German spatzle and then tossed it in the sauce and served as the side for the chops. Excellent slow cook, I had never used the Hungarian paprika paste before and it was great, I'll buy it again.

[Susan in FL]

Wow, the food here continues to look so good.

Saturday night was going to be the Puff Pastry Party, but I stayed too long shopping and didn't leave time. So instead we had lamb rib chops, Israeli couscous with peas and mint, and this wonderful Pinot Noir.

So Sunday was the day to make puff pastry. With ours, I made Steak Diane Wellington, my version of a combination of Steak Diane and individual Beef Wellingtons.

Tonight we're cooking chicken and various vegetables. It's a clean-out-the-fridge night.

[Daniel]

Haha.. Steak Diane Wellington.. She sounds like a cut throat business women on Dynasty or something.. But thats a great idea to mix the two.. I love them both so to combine them must be great.. Your camera looks awesome Susan.. That dinner shot looks so rich..

[FoodMan]

Elie, you've been doing some good cooking, from the looks of it!

I'm not sure whether I've had steamed eggs before. How are they superior to boiled eggs?

←

Ok, I have no scientific basis to support my claims, but the main reason I love steamed eggs is the ease of peeling. Could be coincidence I guess. Whenever I steam them isntead of boiling, they come out perfect and peel with no problem. They are also very easy to make.

Simply get some water to boil and steam the eggs in a steam basket or , what I do, use the steam basket insert in the pasta pot. Steam the eggs for 10 minutes, rinse under cold water and enjoy. The yolks come out with a ownderful color and no green a all.

I have to make my own puff pastry now, Everything looks so amazing.

[little ms foodie]

Susan will you post how you make your israeli cous cous?? This is something I've just started playing with and I haven't found the 'ah ha!' version yet.

[Behemoth]

Sunday's mostly Sicilian dinner:

new cookbook?

edit: one of my fave lunches is david thompson's chili jam, with a steamed egg and a bowl of jasmine rice. The texture of the eggs is particularly nice that way, very delicate.

Edited November 8, 2005 by Behemoth (log)

[Susan in FL]

I would gladly post the recipe. This was the ah ha version for me. I've always liked it, but until I found this recipe, there was always a hint of a flavor I didn't like, but couldn't describe or identify. It's from the April 2004 issue of Food & Wine. Saturday night I used this recipe, since both peas and mint are good with lamb, but now even when not using peas and/or mint, I've adopted this technique.

Here's the link, but as you probably know, you have to log in to Food & Wine these days to see a searched recipe. Let me know if you need for me to PM the recipe to you or paraphrase it here.

[little ms foodie]

got it susan, thank you!

[Daniel]

Barely anything left in the house. Made ravioli with tomato sauce puree.. Ravioli stuffed with ricotta,mozz, and parsley.

Covered with mozz and broiled..

Bite :

Edited November 8, 2005 by Daniel (log)

[Patrick S]

I can't compete with the great stuff the rest of you are making, but here's some of our recent dinners.

Lasagna:

One of my favorite things: Pot roast with garlic smashed potatos and gravy:

Cheeseburgers (did I mention I love these?):

BLT's:

Pear Cake, which was served with vanilla bean creme anglaise:

Edited November 8, 2005 by Patrick S (log)

[Megan Blocker]

Your camera looks awesome Susan.. That dinner shot looks so rich..

←

It's a money shot! Ahahahahahaha....

Sorry. Sleep-deprived.

PatrickS, your photos are gorgeous...and the food isn't half bad, either. By which I mean, of course - wow!

Edited November 8, 2005 by Megan Blocker (log)

[liamsaunt]

Saturday dinner: linguini with clam sauce:

There is lots of extra sauce because my mom was there--she loves clam sauce but hates pasta, so I make lots of sauce for her to eat with bread.

Sunday, baked haddock with roesti potatoes and asparagus.

Monday, pre-Monday night football: spaghetti and meatballs. No pictures for that, hungry football obsessed men ate it all too quickly!

And, despite my carb loading for the dudes, they skipped going to the game and are instead lolling in front of the TV. Losers! (granted they only had standing rooms seats, but still... )

[cathrynapple]

recipe for pear cake? i'm drooling. i want to smother it in whipped cream and be alone with it.

that is also, patrick, the most adorable and delicious looking blt i've ever seen.

[Daniel]

I can't compete with the great stuff the rest of you are making, but here's some of our recent dinners.

Lasagna:

One of my favorite things: Pot roast with garlic smashed potatos and gravy:

Cheeseburgers (did I mention I love these?):

BLT's:

Pear Cake, which was served with vanilla bean creme anglaise:

←

Patrick,

The man is money... I started reading your dessert posts and wondered what you did when you werent making desserts.. One thing I have to ask, whats with the blt.. Gorgeous photo, by the way...You made it like a baker? You used a roll over bread... Availbility or better then bread?

Edited November 8, 2005 by Daniel (log)

[FoodMan]

Sunday's mostly Sicilian dinner:

new cookbook?

edit: one of my fave lunches is david thompson's chili jam, with a steamed egg and a bowl of jasmine rice. The texture of the eggs is particularly nice that way, very delicate.

←

You are correct and for a mere $10.36 including shipping for an almost new copy .

[little ms foodie]

Dayne has a week before his new job starts so tonight he made me an amazing 4 course meal out of the French Laundry

First with CA sparkling blanc de noir White Truffle Oil infused Custards with Black Truffle Ragout

In honor of Daniel....

bite....

this was sooo good! As you can see, Dayne's chive chip needs a viagra pill, next time!! It looked perfect!

Next was Dungeness Crab Salad with Cucumber Jelly, Grainy Mustard Vinaigrette and Baby Greens

fantastic!!! and very beautiful.

Switched from bubbles to Pinot at this point

Braised Breast of Veal with Yellow Corn Polenta Cakes, Glazed Vegtables and Sweet Garlic

yummmmmmmm.... isn't that pretty?

[Daniel]

LMF,

Dayne cooks it up...Gorgeous... I mean every dish is exactly perfect.. That breast of veal with polenta cakes alone would cost you 28 bucks a person and taste half as good... That egg thing if a restaurant cold make it would cost 12 bucks before it came cold and nasty.. Great Job.. Better then most menus I see in NY.. Dayne is the man!!!

Edited November 8, 2005 by Daniel (log)

[racheld]

Despite having smelled the pot of pinto beans with ham cooking all day, we still seem to have consumed other people's dinners. DS#2 brought us two bowls this morning, stashing them in the upstairs fridge as he went out to continue setting up the photo equipment in the reclaimed studio.

One translucent square box with a red lid promised great bites of summer stashed within: several cups of hardwon, triple-washed, cooked-down-low turnip greens picked at the up-the-street neighbors' house on Saturday. The elderly couple, from whom we bought a nice garden tiller in the Spring, plant great rows of greens and kneehigh onions and tomatoes which reach the eaves. They just seem to have a bit of trouble in all the gathering that a crop of this size requires, so DS stops by from time to time, to kick a bit of dirt, to admire the produce, pass the time of day, then to gather in all the ripened bounty, setting it away in their refrigerator. The past two times, he has accepted the gift of a "picking" of the tender bitter greens; he gathers some, then protests, as more and more are pressed upon him by the kind gardeners. This time, with frost bearing down soon, he helped to clear most of the acreage, readying it for tilling.

And the greens are wonderful, rich and smooth, with the flavors of ham and bacon and the tart punctuation of a dash of peppersauce, bottled from our own garden's yield of tiny wasptail peppers in several colors.

He also brought a bowl of gumbo, which he "built" (my late Dad's term for constructing any kind of stew, soup, or other dish which requires several steps and lots of ingredients) during the football game yesterday. Lifting the lid filled the kitchen with the oceany iodine scent of scallops and crab and shrimp. Thick coins of andouille and chunks of chicken, okra and a few kernels of corn added to the colors.

So I made a chunky pan of cornbread and cut crescents of sweet onion. I set the table with plates and more bowls than we needed, for the dinner seemed to consist of hearty bites suspended in rich liquids, all needing corralling into the deepness of bowls.

So Chris and Daughter each had a bowl of gumbo, with a scoop of fluffy rice centered in all the pinks and golds and browns; I had a wide soup plate of the beans, brown and flecked with pink ham and dots of cilantro, with a glug each of Worchestershire and Tabasco stirred in before the rice. Then they reached for fresh bowls, making their own beans to order, mincing the crisp onion, stirring in Sambal or sriracha, spooning in rice or bits of cornbread. Chris also made himself a tiny bowl of the greens and potlikker, with a piece of cornbread crumbled in to soak up the juices. I opted for my greens dry, just a tiny drip hitting the plate as I lifted a forkful.

We drank glasses of ice-filled sweet tea, pausing to catch our breaths between bites of the peppery food, talking softly of the inconsequences of our day, sharing the old tastes, the old recipes which have nourished our family for generations. Then we each had a couple of bites of the slice of pecan pie brought home by DD from her bakery, for a tryout to see if we really want to make Mother's recipe at home again this year, or just order the pies.

The meal was unplanned, but just perfect for this chilly night. And the pie was wonderful, but it IS going to be Thanksgiving, and I have all those nice pecans in the freezer...