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Dinner! 2005


EdS
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Monday:

-Marinated grilled calf's heart. I used the recipe from the St. John book. This was meat, tender and quiet tasty.

Elie, can you direct me to that recipe or describe it? That sounds really good. I love heart.

Life is short; eat the cheese course first.

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Quick dinner last night of grilled chicken marinated with shoyu, wine, rice vinegar, garlic, sugar, juniper, pepper etc. and a salad of pea shoots, grape tomatoes and scallions.

Tonight will be hot pot 'cause it's damp and rainy and wet, and I'm lazy!

Barbara Laidlaw aka "Jake"

Good friends help you move, real friends help you move bodies.

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Monday:

-Marinated grilled calf's heart. I used the recipe from the St. John book. This was meat, tender and quiet tasty.

Elie, can you direct me to that recipe or describe it? That sounds really good. I love heart.

It really does not get simpler than this "recipe". He does not even provide quantities :huh: . Cut the heart into square 1 inch pieces about 1/4 inch thick. marinate with coarse salt, pepper, chopped fresh thyme and a splash of balsamic vinegar for 24 hours. Cook for about 4 minutes per side on a hot cast iron pan or grill. I used a little bit of oil to cook in my cast iron pan.

Elie

E. Nassar
Houston, TX

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

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Chef Metcalf & I dropped by the Whole Foods in West Vancouver to have a look at some of the "stranger" produce. She handed me a Watermelon Radish and said I should buy one ... they looked "really cool" inside.

Inside of a Watermelon Radish

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Add to that a belb of fenell, some evoo, fresh orange juice, salt, pepper, and you get this:

Fennel & Orange Salad w/ Watermelon RadishL

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The radish tasted like, well, a radish. Nothing remarkable there. But the colour was amazing!

A.

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This inspired me to make this, which is basically Susans dish inside out:

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beetroot ravioli with a gorgonzola sauce, sprinkled with walnuts and chives

It was sublime. My husband said: "I hope this isn't one of your one time things, you have to make this again!"

Klary, can you post a recipe for this? It looks as sublime as it must have tasted!

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beetroot ravioli with a gorgonzola sauce, sprinkled with walnuts and chives

It was sublime. My husband said: "I hope this isn't one of your one time things, you have to make this again!"

Klary, can you post a recipe for this? It looks as sublime as it must have tasted!

I used the pasta recipe from Moby's fantastic Stuffed Pasta Course. The stuffing was improvised.. if I remember correctly (these were done weeks ago, I froze them): grated cooked beetroot, ricotta, lots of chopped parsley, pecorino, salt and pepper. It's hard to give amounts but if you've made pasta stuffing before, you will know the sort of texture you're looking for. (if not, I highly recommend Moby's course!)

The sauce is simply Gorgonzola melted with a couple of tablespoons of milk to loosen it, some pepper and grated nutmeg. Chopped walnuts and chives sprinkled on top.

Edited by Chufi (log)
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We started the weekend tonight.

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One of our favorite summer recipes by the late great Peter Kump,

Spaghetti with Melon and Prosciutto

2004 Nobilo Icon Sauvignon Blanc Marlborough

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A recipe I created tonight,

Roasted Tilapia and Tomatoes with Smoked Sausage and Corn Sauce

2002 Cambria Chardonnay Katherine's Vineyard Santa Maria Valley

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Cheese Course: Epoisses, Georgia Gouda, and Monte Enebro

2003 Oakgrove Zinfandel Reserve California

Life is short; eat the cheese course first.

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Steamed shimp maryland style.

Ok, I grew up in Baltimore, and I'm wondering what "maryland style" is?

(I would've guessed w/ Old Bay, but that's no Old Bay)

Yesterday dinner was tomato and cream cheese sandwiches.

Today was (very springy) asparagus gratins with egg and parmesan, accompanied by toast. Blueberry pound cake for dessert.

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Steamed shimp maryland style.

Ok, I grew up in Baltimore, and I'm wondering what "maryland style" is?

(I would've guessed w/ Old Bay, but that's no Old Bay)

Yesterday dinner was tomato and cream cheese sandwiches.

Today was (very springy) asparagus gratins with egg and parmesan, accompanied by toast. Blueberry pound cake for dessert.

obrycki's seasoning.. we were there two weeks ago and have been using there spice.. There are 5 shrimp to a pound.. We steam them and them chill them... sooo good with a couple of beers.

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to night I plan on my first post here with pictures. I have always just done the written word only.

Tonights a pretty simple dinner that should be very tasty. I'll be making seared filets in a concentrated wine sauce served with broiled asparagus with shaved parmesan and roasted regular and sweet potatoes. Alas I planned no dessert tonight :angry: .

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So I totally copied Daddy-A from his dinner the other night, but I didn't have any radishes nearly as pretty as his.

finishedsalad22APR05.jpg

After I finished plating the first plate, I realized it looked sort of crabbish so I made a special plate for myself.

crabsalad22APR05.jpg

Believe me, I tied my shoes once, and it was an overrated experience - King Jaffe Joffer, ruler of Zamunda

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Saint Pat nettle wrapped soft cheese from Cowgirl Creamery.

Sourdough Batard.

Calimero's Asparagus and Porcini Risotto adapted from the "March of Asparagus" thread.

Roast Chicken Breast marinated in Lemon, fresh Oregano, and Olive Oil.

Lovely 2003 Sancerre from Hubert Brochard.

---

Erik Ellestad

If the ocean was whiskey and I was a duck...

Bernal Heights, SF, CA

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So I totally copied Daddy-A from his dinner the other night, but I didn't have any radishes nearly as pretty as his.

finishedsalad22APR05.jpg

Wow! Nobody has ever copied one of my meals before! I'm honored. Looks really good too!

A.

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For a starter, we had goat cheese and grilled mango "bruschettas," and Anderson Valley Hop 'Ottin IPA. If the mangoes had been sweeter, this would have been perfect. I'll try it again later in the season. The sweet salty thing has great potential. I used the Monte Enebro goat cheese because it is real salty.

Then we enjoyed these nice veal rib chops that were marinated for the afternoon in a balsamic herb mixture. Actually, I was pleasantly surprised since they came from Publix and were on sale. With them we ate polenta and peas, and had a dish of roasted red peppers on the side, to put on the polenta; and drank 2002 Wisteria Cellars Zinfandel, Lodi.

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...Another dinner enjoyed on the porch. We've been on a roll. The weather has been awesome.

Life is short; eat the cheese course first.

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Susan...that looks good.

Last night's dinner (inspired by Little Ms Foodies Bouchon skirt steak)-

Surf & Turf my way - Skirt steak with shallots and au jus (based on recipe from Thomas Keller's Bouchon cookbook) and crab cakes.

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Wife make cherry pie for dessert.

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Followed-up later with some Armagnac and macadamia nuts.

Here is what I had a few days ago when I was too tired to cook

Texas BBQ Pizza (bought at local Tex-Mex place) with Chimay Grande Reserve

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Cheers

Percy

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friday night i had made a pot of tomato sauce with meatballs, spaghetti, green salad with yellow grape tomatoes and radishes(so i'm on a radish kick, i can quit anytime- yeah) and garlic bread. unfortunatley johnnybird wanted cheese, crackers and wine. by the time he got home, we had our detox time and he had his snacks he wasn't hungry and it was too late for me to eat anything.

last night though

chicken breasts stuffed with provolone and prosciutto de san danielle

lemon rice

asparagus with hollandaise

bottle of 2003 eroica (or as john says - erotica)

bag of paul newman's popcorn while watching mr. 3000

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Last night cannellini beans baked with apple smoked bacon, herbs, bay leaf, carmelised onion and tons of garlic topped with herb butter just before service and accompanied by grilled merguez sausage. Side was a cucumber/onion/tomato salad.

Barbara Laidlaw aka "Jake"

Good friends help you move, real friends help you move bodies.

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I posted this in the Ducasse Grand Livre thread, but I think it works quite well as a bit of food porn.

New season English Asparagus sauteed in butter, with a white wine mousseling sauce, and veal jus.

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"Gimme a pig's foot, and a bottle of beer..." Bessie Smith

Flickr Food

"111,111,111 x 111,111,111 = 12,345,678,987,654,321" Bruce Frigard 'Winesonoma' - RIP

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Wow, Moby, that looks amazing.

The weekend started out really cold and unpleasant. Braised for 4 hours Italian-style pot roast:

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Warm red onion, radiccio and goat cheese salad:

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We drank Ravenswood Zinfandel 2002: cheap but very nice!

Saturday still cold. We had leftover pot roast along with haricots vert quickly blanched then tossed with red wine vinegar, olive oil, salt and cracked black pepper. Finished the wine.

Today we had a late lunch/early dinner. Fresh ciabatta:

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Leek & parmesan frittata

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and Salumi lomo which my favorite grocery imports from Seattle.

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It would have been a great meal for a Riesling, but we both have some work to catch up on.

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