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Dinner! 2005


EdS
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Thanks for the uplifting comments on my Salmon Wellington tale/epic/story/disaster :smile:

I have done this dish several times before, and always did it in the oven (and it came out really nicely -- except for one time when I had a really large piece of salmon, and had to use several puff pastry sheets to cover it, and had a lot of problems closing the "seams" up properly). This was a bit of an experiment -- and although it didn't turn out as I hoped it would, there are no failed experiments -- even if you fail, you still learn something from it, I think...

The creamed spinach was just of a pre-made, frozen kind, I'm afraid -- nothing very fancy there... :sad:

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Playing in the Pizza cook off last night, we used Alton Brown's crust recipe. The first pizza was onion confit, mozzarela and basil on tomato sauce. Here's a shot before going into the oven

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The second was EVOO, fontina cheese, asparagus and parm. Then when it came out of the oven we drizzled some truffle oil and draped prosciutto over it.

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Grilled pizzas ...assorted see Pizza cook off for full pictorial :cool:

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

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Chef Vikram Garg's Updated baked chicken, from an article written by Monica Bhide. It was delicious despite being cooked a little too long. :angry:

New potatoes with cumin from Mahdur Jaffrey's Quick and Easy Indian Cooking. I love this cookbook. The were delicious. Potaoes were boiled for 10 minutes, peeled, sauteed with cumin seed, ground cumin, cayenne, garam masala, and salt, then sprinkled with chopped cilantro. I added some sauteed onions with the spices.

Basmati rice, some mixed vegetable pickle, and steamed peas.

Homemade sugar cookies for dessert. These are great, especially now that I have a good supply of coarse crystals to top them with. Crunchy sugar and chewy cookie. :wub:

Heather Johnson

In Good Thyme

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Many of you know I seldom cook, and this is my first post to this thread. I was visiting my parents tonight, and my mother put a little canola oil into a pot with some cooked rice and slices of the remaining part of a red onion. I said "Let's make Nasi Goreng." She said she was tired, so I told her to lie down and rest, and I would cook.

So herewith, Michael's Improvised Nasi Goreng (Fried Rice):

Ingredients:

Canola oil

Cooked rice

Part of a red onion plus one large and one smaller white onion, sliced and roughly chopped

Two cloves of garlic, chopped

Part of a head of ginger, chopped

A bit of jalapeno, finely chopped

Three eggs, roughly beaten

Soy sauce (I used Kikkoman organic)

Ground cinammon

Ground nutmeg

Ground cloves

Ground turmeric

Ground cumin

Ground chili

The rice, onions, garlic, ginger, and jalapenos were fried in one pan for quite some time. The quantity of oil was low because my father is on a low-fat diet, so the onions took some time to cook but ended up a bit sweet and cooked through.

The eggs were fried in another pan until just done, then taken out with a spatula and cut into pieces of around 1/2 square inch.

Then they were added to the other mixture and fried a little further. I then added the soy sauce and other ingredients, tasted, adjusted, and finally decided that, with no one taste predominating, the dish was finished and fit to eat.

It didn't taste quite like Malaysian Nasi Goreng, but my parents liked it very much.

Michael aka "Pan"

 

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Oh man that duck confit salad looks good! Must make more confit.

We tried a recipe out of The French Laundry - Fava bean agnoliotti with curry emulsion

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We had some troubles, nothing major but practice will make this a much better dish. It was served with a green salad with vinaigrette and later some Lingot Saint Bousquet d'Orb on country bread.

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I haven't posted to this thread in a while because I haven't been cooking for a while, but I'm back to it, so here goes...

Duck confit over a roasted-garlic-oil crouton, with French lentils and white beans cooked with roasted garlic and tomatoes, and oven roasted beets (to be described below):

duck-beets.jpg

Roasted beets with a sherry vinegar-walnut oil dressing with orange peel, pecans, and cherries:

beets-1.jpg

Then, since I'm trying to atone for some bad things I've been eating like the 4-pound pastrami sandwich I posted elsewhere, a lot of fish...

Grouper fillet with shrimp, yellow tomatoes, and corn:

fish-corn.jpg

Tilefish fillet roasted with shrimp, thyme and lemon zest:

hal-tilefish.jpg

Halibut poached with mussels, cherry tomatoes, garlic, basil and parsley:

mussels-rad.jpg

and finally Grilled Tuna and shrimp with grape-tomatoes and a roasted-garlic broth:

sword.jpg

Overheard at the Zabar’s prepared food counter in the 1970’s:

Woman (noticing a large bowl of cut fruit): “How much is the fruit salad?”

Counterman: “Three-ninety-eight a pound.”

Woman (incredulous, and loud): “THREE-NINETY EIGHT A POUND ????”

Counterman: “Who’s going to sit and cut fruit all day, lady… YOU?”

Newly updated: my online food photo extravaganza; cook-in/eat-out and photos from the 70's

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Sorry, no pics, but in honor of Cinco de Mayo we had Sour Cream Chicken Enchiladas Supreme from the Mexican Family Favorites Cook Book. Substituted Mexican crema for the sour cream - EXCELLENT - and happy to have left-overs for tomorrow.

Burgundy makes you think silly things, Bordeaux makes you talk about them, and Champagne makes you do them ---

Brillat-Savarin

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Never any food pics at our house, unless it's all gussied up for a party. I plate and arrange and garnish, etc., but when it's hot, we sit DOWN.

Tonight was crisp iceberg and English cucumber slices/Maytag dressing; roasted turkey breast with pan gravy; mashed potatoes with sour cream; tiny green peas, (frozen, but delicious in that potato nest nevertheless); cranberry sauce straight out of the can.

Hubby was raised on Ocean Spray, and no matter how many cut-glass compotes of orange peel/fresh cranberry/pecan/whatever there are on the table with turkey, a big old glob of that burgundy jelly is gonna be on his plate. :rolleyes:

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Teusday:

-Baked stuffed Sweet TX 1015 onion wrapped in bacon. A J Oliver recipe that is supposed to be a side dish but tasted great as a main course.

-A Puree of fresh corn with lots of butter

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Wednesday:

-Ham and cheese sandwich on homemade sourdough

-Fritos and Pepsi

Tonight:

-Baked Asapragus Lasagna with pesto and Balsamella. This is one amazing recipe from Batali's first book. If you have the book you have to try it. I ate a little too much of this stuff :smile:

-Dessert: Sfoof. A Middle Eastern cake flavored with fennel.

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Elie

E. Nassar
Houston, TX

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

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In honor of Cinco de Mayo -- Tortilla Pie, Dos Equis... Low-Fat/non-fat cheeses, lean turkey meat, light sour cream, etc., etc., etc -- but I still feel like taking a nap, just from looking at that thing. Still, it tastes absolutely fantastic (and I'm not a huge fan of Mexican/Tex-Mex food). There's just something disturbing, with a dish that looks so insanely rich and filling...

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Did a bit of Italian-ish for dinner last night. Started with crostini with batuto, mozzerela and topped after baking with arugula, it's a take on a crostini served at the restaurant where we had our wedding reception and it's our favorite. No picture as we ate them right out of the oven over the kitchen sink! haha!

Next up asparagus with fried egg and parmesan.

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Used up the leftover pasta dough from the French Laundry cookbook and made butter and herb noodles

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Then pork loin chops seared with rosemary and finished with a onion confit and balsamic sauce. Drizzled with 15 yr old balsamic. Everything served family style as all good Italians do! :raz:

gallery_16100_231_670871.jpg

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OOOOHHHHHH<where is the swoon icon!!>, markk. food porn at it's best. can you fedex me some of the beet salad. johnnybird won't touch beets in any way, shape or form - including goldens and i love them. on second thought, any chance of the recipe. huh? huh? pretty please?

last night at work - enchiladas made with a red chile sauce from rob walsh's tex-mex cookbook, black beans and buffalo. green salad.

tonight i am still full from the most wonderful smoked brisket wrap with homemade sauce and wasabi mayo i made a chili verde. we may eat it tomorrow but it will be served with baked tortilla wedges, crema and jicima carrot slaw. the one thing i will do differently next time is roast and peel the poblanos before adding them to the stew with the pork, onion, tomatillos and spices.

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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have not posted here in a while, but i must say this thread has been humming along, deliciously!

last night we also had a bit of Tex Mex in honor of Cinco de Mayo, and no pics, i let the battery go down... but the grilled chicken fajita wraps were very good.... tossed the grilled sliced thighs and onions with some homemade salsa and fresh cilantro from the garden. served it rolled up in flour tortillas with pepper jack cheese, slivered lettuce and sour cream.

did get pics of our migas in the skillet for dinner the night before...

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Tuesday, dinner alone that evening so i enjoyed a grilled shrimp salad and crackers

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Monday, salmon croquettes, fresh potato chips and a lime juice and pepper marinated tomato/1015 onion salad

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and from last weekend...

beef braised in my la chamba, with red wine, mushrooms, onions, a diced tomato, fresh oregano and basil from the garden served on bakers. on the side... baby carrots glazed with orange peel, dried apricots and candied ginger

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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

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I've been on a bit of a cooking hiatus, so I'm trying to get back in the swing of cooking and posting. I find that when I plan on posting I give more thought to my menu and the cooking, let alone the appearance.

So tonight it was Potato-Chorizo Tacos with Avocado Salsa from Rick Bayless' Mexico One plate at a Time.

This was so simple but very good and hearty.

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Edited by bilrus (log)

Bill Russell

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...I find that when I plan on posting I give more thought to my menu and the cooking, let alone the appearance.

Posting is sort of an incentive to menu planning and perhaps to plan more creatively, isn't it? Nice thought.

Last night I made pizzas: two individual size Margherita pizzas, each with an egg; a four cheese pizza with halved baby artichokes; and one with prosciutto, arugula, and Parm-Reg shavings. The night before we cooked a fabulous Thai dinner, one of our best yet. The night before that I went out for a meeting over dinner. Goodness, right now I can't remember any further back into my life than that.

I do know I have to find out what to do about my camera or else it's going to be an example of a credit card commercial. New camera for posting food porn on eG... priceless.

Life is short; eat the cheese course first.

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Following in my stream of fish dinners (posted upthread), Halibut baked with poached cremini mushrooms, leeks, and white wine:

hal-leeks.jpg

My Shop Rite has jumbo any-size lobsters on sale for $5.99 a pound this weekend, and I'm going to make a 5-pounder tonight, and hopefully have something to post. The last time they did this, I got a couple of almost-3-pounders and served them steamed with truffle-mayonnaise:

lobster-plain.jpg

Overheard at the Zabar’s prepared food counter in the 1970’s:

Woman (noticing a large bowl of cut fruit): “How much is the fruit salad?”

Counterman: “Three-ninety-eight a pound.”

Woman (incredulous, and loud): “THREE-NINETY EIGHT A POUND ????”

Counterman: “Who’s going to sit and cut fruit all day, lady… YOU?”

Newly updated: my online food photo extravaganza; cook-in/eat-out and photos from the 70's

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Crab salad with roquet and cucumber:

gallery_10_1202_35405.jpg

Here's a version where I tried to do a Michel Bras-type smear of roasted red pepper sauce, but made a right pigs ear of it:

gallery_10_1202_45264.jpg

The salad was made from white crab meat, diced avocado, tomato concasse, shredded lettuce and spring onion bound in home-made mayo and is a highly simplified variation of a recipe that appears in Marco Pierre White's Wild Food From Land and Sea, although the original recipe may actually be Joel Robuchon's.

The pepper sauce is just red peppers, roast in the oven until blackened, skinned, de-seeded and blitzed with red wine vinegar and olive oil. The cucumber garnish is nicked from Jean Christophe Novelli.

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Started with a Ratatouille Ravioli with Balsamic reduction and Parmesan Air:

gallery_895_976_30781.jpg

This was the thinnest pasta I had manged to make, I've been craving the ability to make pasta like this since eating a Langoustine Ravioli at La Tante Claire when it was at Royal Hospital Road! Great balance to the dish even if I do say so myself  :rolleyes:

Moved onto Muscovy duck breast with a Madeira and Star Anise sauce, gnocchi and wild garlic:

gallery_895_976_35283.jpg

Stunning - that pasta looks awesome. The gnocchi also look excellent. Where did you get the parmesan air recipe from?

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You're gon from eG for a few days and look at all the beautiful cooking you miss!

Last night I made artichokes stuffed with bacon, cheese, tomato paste, parsley, breadcrumbs and artichoke (of course). Steamed in the oven and then topped with cheese and put under the broiler. Served with arugula/grape/walnut salad.

Dessert was mini chocolate cakes with whipped cream.

My laptop has gone to the Mac hospital for a week and will hopefully comeback with a new hardrive/G4, etc. In the meantime I will be computerless and hence internet and eGullet-less for a week!

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