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Dinner! 2005

EdS

By EdS
in Cooking

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EdS

EdS

Posted
  • Topic Starter
Posted

Leeks with mustard-shallot vinaigrette

Croque monsieur (sweet batard, cave-aged Gruyere, Prosciutto)

Slices of Fuji apple

little ms foodie

little ms foodie

Posted
Posted

ed your dinner sounds right up my ally! yum!!

We are still playing with our new pasta attachment. Tonight did a little pantry cooking- made ravioli with spinach and ricotta cheese, turned some no bake pizza sauce we had in the freezer into a gorgeous pink sauce with some fresh oragano, basil and cream. Parm on top and a drizzle of good Tuscan EVOO. Served with a green salad.

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Wendy aka little ms foodie

Seattle Cocktail Culture iPhone App

Luggage Tag...

EdS

EdS

Posted
  • Topic Starter
Posted

previous evening...

Miso shiru (wakame, tofu, green onion)

Skewered yakitori chicken

Sake-simmered locally-caught Pacific Red Snapper (Rockfish)

Gohan (Japanese rice)

Daikon pickles

lovebenton0

lovebenton0

Posted
Posted

Baked Pain a l'Ancienne baguettes from Reinhart's BBA so we had pan grilled ham sandwiches with crushed red pepper aioli, shredded mozz, and green leaf lettuce. Seared aparagus tips with the aioli for dipping. Almond and pimiento stuffed olives.

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Judith Love

North of the 30th parallel

One woman very courteously approached me in a grocery store, saying, "Excuse me, but I must ask why you've brought your dog into the store." I told her that Grace is a service dog.... "Excuse me, but you told me that your dog is allowed in the store because she's a service dog. Is she Army or Navy?" Terry Thistlewaite

Susan in FL

Susan in FL

Posted
Posted

Beautiful pasta, Wendy and beautiful sandwich plate, Judith. Everybody's sounds good. Tonight after work I get one more time to cook this week, and then I have to go out for some business + pleasure dinners.... awww. :raz:

Life is short; eat the cheese course first.

hathor

hathor

Posted
Posted (edited)

Last night was 'tutti' frutti' night:

Seared pork chops with drunken blood orange sauce and fresh lime; white asparagus with brown butter and lemon.

Then a roasted pear and bleudavergne baby romaine salad.

With a nice cabernet...

gallery_14010_674_1106626374.jpg

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**edited because Image Gullet and I were not exactly seeing eye to eye :wacko:

Edited by hathor (log)

-Judith Klinger
World-Eats.org

Aroma Cucina's Cooking Simply: The Italian Way

Jinmyo

Jinmyo

Posted
Posted

Very nice photos, all.

Family style service:

Chilli with pinto and red kidney beans around braised blade roast; rice and black beans; roasted corn with assorted peppers and smoked turkey with chipotle; Cole slaw; fresh pita breads.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

FoodMan

FoodMan

Posted
Posted

Jin-

Can you elaborate a little on the Congee you posted about yesterday? Sounds very interesting and I am looking into trying congee at home soon.

Elie

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Behemoth

Behemoth

Posted
Posted
Actually, my best advice is to just make friends.

That's how you get the best kassler.

You mean like the German roast pork product? In this case I find this statement to be true.

Last night I stayed in Urbana. I ate cereal. Presumably my spouse ate the leftoverpork chops and something involving nutella. Tonight I am home and plan to roast a chicken.

reesek

reesek

Posted
Posted

judith - that sandwich is porn.

jinmyo - thanks for the pancake tips...i love the crunch of the rice flour. i think i could get it crunchier than my friend. her pan sucked. thin and crappy.

well, i'm off to find purveyors of fermenting guts before whom i shall prostrate myself.

from overheard in new york:

Kid #1: Paper beats rock. BAM! Your rock is blowed up!

Kid #2: "Bam" doesn't blow up, "bam" makes it spicy. Now I got a SPICY ROCK! You can't defeat that!

--6 Train

suzilightning

suzilightning

Posted
Posted (edited)

JOHNNYBIRD IS GONE!!!! (though i do love him, really, i do)

now i can actually eat for me.

dinner was a mixed lettuce salad with cucumbers and a sherry vinaigrette, lamb patties(ground lamb, salt, pepper, cumin, tumeric, garlic, minced garlic, minced shallot)pan fried served with greek yoghurt and german potato salad

Edited by suzilightning (log)

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Jinmyo

Jinmyo

Posted
Posted (edited)
Jin-

Can you elaborate a little on the Congee you posted about yesterday? Sounds very interesting and I am looking into trying congee at home soon.

Elie

Hm. Let's see.

Nothing is easier than congee. If you can't make a decent pot of rice because it's too wet, you've made congee; just add some more water and simmer until the grains break down.

You can't get more bang for your buck: a few handfuls of rice, a big pot filled with water.

Very plain congee is quite interesting because it's a blank, satiny background for whatever you add to it. I often serve it like this with ten or fifteen ingredients (such as slivered scallions, grilled shrimp, watercress and other assorted greens, kimchi etc.) that people can add for themselves to cobnstruct their own.

I think that gohan (Japanese short grain white rice) or even an Italian rice like carnaroli or arborio work best. You can start with cooked or uncooked rice, but obviously it is best to start from scratch.

I often use just filtered water but I will often use a stock such as dashi, seafood or chicken stock. In this case, I had mounds of ziplock bags filled with parsley and coriander stems and roots that had been frozen so I simmered all of this for a few hours along with lemongrass and a few hands of ginger. (I was making it for about forty people and wanted some leftover for breakfasts.)

Strained through a china cap. Added the rice and set to boil, turned down to simmer for a few hours.

The shitake were dried so I added the soaking liquor to the pot. Stemmed and sliced the shitake on the bias for the last twenty minutes.

Servings were in small white bowls with a shaving of yellow takuan (pickled daikon) curled about a mound of slivered scallions and a few tufts of coriander leaf.

edit:

Doh! "Cobnstruct"?

Edited by Jinmyo (log)

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Jinmyo

Jinmyo

Posted
Posted
Actually, my best advice is to just make friends.

That's how you get the best kassler.

You mean like the German roast pork product? In this case I find this statement to be true.

Indeed. Smoked pork loin chops that have a particularly little Mittle European tang to them. You have to ask around the shops to find out who makes the ones that everyone else actually eats. (Here, the Germans do them as do the Poles but the Romanian lady that wears a hat indoors makes the best. Shh.)

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

Behemoth

Behemoth

Posted
Posted

Jinmyo, Kassler is one of my all-time favorite foods. I have had some good ones, sure enough brought by friends to parties. Friends with good butchers -- from what I understand few people make their own.

Here is a photo of tonight's dinner. The chicken's skin was all puffed up when it came out of the oven, which looked pretty neat.

gallery_17531_173_1106703721.jpg

Foreground, roast cauliflower. Background, romaine with gorgonzola and walnuts. Martini bianco with, espresso and a piece of Niederegger marzipan after. Now, back to work.

Oh, just to show off, the salad bowl belonged to my grandparents. It's nothing particularly special but I have always loved the shape...

gallery_17531_173_1106704317.jpg

hathor

hathor

Posted
Posted
drunken blood orange sauce

Hathor, this sounds lovely. Is that the red textured sauce next to the meat in that picture? Can you share how you made it?

/quote]

Hello Pumpkin Lover! (I do share your love for pumpkins..very undervalued in my opinion). Yes, that stuff that looks like red cabbage is the blood oranges.

The oranges, after they were all cleaned up and sliced, were treated to a bath of Brazilian rum where they languished while I got the rest of dinner prepared.

After the pork was seared with some salt, pepper, and a bit of rosemary, I stuck them the oven to finish.

The oranges then got tossed into the pan for a little saute, a bit more rum (this rum is very mild, sugar cane distilled) and a little knob of butter.

You needed the squirt of lime to give those mellow oranges a little wake up call.

I LOVE blood orange season. The color is sooo intense.

Enjoy!

Last night was a business dinner, nowhere near as much fun.

-Judith Klinger
World-Eats.org

Aroma Cucina's Cooking Simply: The Italian Way

Daddy-A

Daddy-A

Posted
Posted

Behemoth ... the roast chicken looks wonderful! We do one where we stuff the bird with about 40 cloves of garlic and cover it in a simple biscuit dough to keep it all moist. Very yummy!

Dinner last night was a crummy buffet a la "rubber chicken circuit" at a kitchen designers' meeting. You'd think we'd find better food :blink:

Will try to make up for it with some Filipino food for lunch today ...

A.

Jinmyo

Jinmyo

Posted
Posted

It's a nice salad bowl, Behometh. The shape is very striking.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

FoodMan

FoodMan

Posted
Posted

Thanks for the tips, Jin.

Last night we had crock pot beans. Put the dried white beans in the slow cooker in the morning with some sliced smoked sausage, tomato paste, onions, onion confit, celery, garlic and of course water. Came home from work to a wonderful smell and a very satisfying dish served with white rice and Tabasco.

Elie

E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

Susan in FL

Susan in FL

Posted
Posted
Thanks for the tips, Jin.

Last night we had crock pot beans. Put the dried white beans in the slow cooker in the morning with some sliced smoked sausage, tomato paste, onions, onion confit, celery, garlic and of course water. Came home from work to a wonderful smell and a very satisfying dish served with white rice and Tabasco.

Elie

Glad to know that "works," Elie. Thanks.

Life is short; eat the cheese course first.

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