Dinner! 2007

[percyn]

Tandoori Chicken and Dal (Lentil Curry)

I'm still trying to get more into Indian cooking

Christian, how did you make or buy ready-made tandoori paste?

Moby, nice looking cheeks

[Dianne]

Haven't been here for a while. As always just beautiful food.

Last night we had slow roasted baby back pork ribs with smashed potatoes and salad.

[Domestic Goddess]

Note to self: don't browse this thread during the wee hours of the morning. (stomach growls in response)

[lucylou95816]

Everyone's pictures are wonderful. Haven't had too many picture worthy meals lately, but here are a couple:

BF wanted to make cheeseburgers, and so he did. Here's mine with avocado, tillamook cheese and pickles we made ourselves last year:

Not a pretty picture, but tasted damn good, is Ina Garten's Chicken and Morels with some roasted fingerling potatoes. I also added porcini's to the recipe. Very rich and very good, just not a pretty.

[BobLee]

My GAWD!!! That has to be the most orgasmic looking burger I have ever see . . . and I thought that I could cook good burgers.

Good goin'!!

Everyone's pictures are wonderful.  Haven't had too many picture worthy meals lately, but here are a couple:

BF wanted to make cheeseburgers, and so he did.  Here's mine with avocado, tillamook cheese and pickles we made ourselves last year:

Not a pretty picture, but tasted damn good, is Ina Garten's Chicken and Morels with some roasted fingerling potatoes.  I also added porcini's to the recipe.  Very rich and very good, just not a pretty.

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[annecros]

My St. Patty's Day Pot 'o Gold. Florida Golden Crab.

Details here..

[Marq]

After having eaten this cake at Chufi's I just had to make it myself; The Greek Orange and Honey Syrup Cake with Yoghurt and Pistachios. It's a stayer!

Edited March 18, 2007 by Marq (log)

[Dianne]

Annecros, your crab looks wonderful, and so does your cake, Marq.

We had salmon for our St. Patrick's Day dinner.

[ChryZ]

Christian, how did you make or buy ready-made tandoori paste?

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I'm going to make my own tandoori paste sooner or later, but at the moment I'm using up the rest of my tandoori masala from TRS. It's two table spoons for each chicken breast, mixed with some yogurt or just some oil, marinated up to 24h and then broiled/grilled.

[agalarneau]

Potato gratin with Locatelli Romano.

For all the details click here.

[Jmahl]

Potato gratin with Locatelli Romano.

Beautiful.

Jmahl

[racheld]

Potato gratin with Locatelli Romano.

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Just lovely. I thought for a moment those were Lucy's Reblochon-topped potatoes, down to the pan with the little handles, though hers has been used and loved for a longer time, I think.

These look equally delicious, and I loved the blog with the recipe.

Welcome. agalarneau!!!

[little ms foodie]

I agree agalarneu those look very scrumptous!

in honor of the Irish we had fish n chips tonight served with homemade tartar sauce

[MiFi]

Received a nice little care package from Paris this past Friday:

South Eastern France Foie Gras

Dinner for a cold, rainy Friday night:

Wild Boar-Cranberry Sausage w/lentils and Cabbage

Leftover Pan Pizza

[philadining]

A few Philly eGulleteers were lucky enough to be invited by Monsieur and Madame TarteTatin for a dinner of cassoulet and, of course, tarte tatin! Food and company both were superb.

snacks: lamp pepperoni, truffled popcorn, radishes

cassoulet #1

cassoulet #2

hidden among the two different beans was duck confit, pork belly, pork shank, a couple different kinds of sausages...I'm probably forgetting something... whatever was in there, it was truly delicious.

if only we'd had something to drink...

somehow in my porky thrall I failed to get a photo of the wonderful frisée salad that served as a nice bright counterpoint to the rich luxury of the cassoulet.

I regained my senses in time for the cheese course:

and how could we have dinner chez tartetatin without Tarte Tatin?

Much respect, and major thanks to chef!

and of course to Madame TarteTatin for the very gracious and generous hospitality.

Thanks too to the other Philly eGulleteers at the table for the fine company and fine wines!

Edited March 19, 2007 by philadining (log)

[shacke]

Man, I wish I was there ...... again. I am volunteering to help with leftovers tonight. I only could bring myself to seconds. I flog myself in retroactive shame.

Such food porn, I am shocked my PC at work didn't block those great images.

[philadining]

Man, I wish I was there ...... again.

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Seriously, I wonder if we showed up on their front step and looked pathetic enough...

[dagordon]

Man, I wish I was there ...... again.

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Seriously, I wonder if we showed up on their front step and looked pathetic enough...

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Man, that food was just fantastic. Well done, Tatins.

[The Blissful Glutton]

That spread looks scrumptious. Good job guys!

[KatieLoeb]

Cassoulet Feast chez TarteTatin was just lovely. Great food, great wine, great company. I loved the cassoulet - the perfect comfort food for an icy cold night. The frisee salad afterward was just perfect and lets not forget the wee thimblefulls of eau-de-vie that made it possible to have space for salad and fromage. Delicious stuff. I can't seem to locate the name of that flavor. Starts with a "Q" - anyone? Quite the lineup of wines as well. Really a triumph of hospitality, great cooking and generosity.

I won't be eating for several days. I'm still full.

[The Blissful Glutton]

Made a flan the other night. Good texture and super-creamy. I am not a big fan of individual ramekins. My family (from Mexico and Brazil) always made it in a pyrex pie dish and then sliced into wedges.

[Toliver]

I'm sorry I don't have pictures but if I could bronze a meal for posterity, it would have been last night's.

St. Patty's Day celebrated a day late...

The corned beef was cooked just about all day in a slow cooker. What a heavenly aroma. It turned out fork tender and makes me wonder if the cheap-cut-on-sale turns out this good how would a good cut of corned beef turn out? It was sliced and served with some horseradish (leftovers make great sandwiches slathered with a horseradish mayo).

Using the liquid the beef cooked in, I steamed a cabbage, sliced into quarters, and served it with a splash of cider vinegar. This could be a meal in itself.

I also used the beef liquid for boiling red potatoes and carrots. I didn't use any salt in my food preparations, thankfully, since the corned beef was salty enough (and passed that great flavor onto the water it cooked in).

Just a nice, comforting meal...

[hot.chef]

I am still nestled in the awesome embrace of duck, pork, lamb and savory beans. Bravo!

A few Philly eGulleteers were lucky enough to be invited by Monsieur and Madame TarteTatin for a dinner of cassoulet and, of course, tarte tatin! Food and company both were superb.

snacks: lamp pepperoni, truffled popcorn, radishes

cassoulet #1

cassoulet #2

hidden among the two different beans was duck confit, pork belly, pork shank, a couple different kinds of sausages...I'm probably forgetting something...  whatever was in there, it was truly delicious.

if only we'd had something to drink...

somehow in my porky thrall I failed to get a photo of the wonderful frisée salad that served as a nice bright counterpoint to the rich luxury of the cassoulet.

I regained my senses in time for the cheese course:

and how could we have dinner chez tartetatin without Tarte Tatin?

Much respect, and major thanks to chef!

and of course to Madame TarteTatin for the very gracious and generous hospitality.

Thanks too to the other Philly eGulleteers at the table for the fine company and fine wines!

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[TarteTatin]

Thank you for those amazing pictures, Philadining!

And to all for coming and indulging....

We won't be home until 8:30 tonight, but you're all welcome to come back for leftovers!

More menu info:

We got as much as we could from local farmers...or, brought back from France.

We served with the lamb pepperoni: grape mustard and cassis mustard that we got in France.

Also: Radishes with butter and salt. Truffle popcorn.

Cassoulet: Tarbais and Lingot beans, duck confit, garlic and lamb sausage, pork belly, ham shanks, bacon-lots more ingredients that Chef hasn't even revealed to his prep cook! I know he blended some sort of garlic soup/paste or something that smelled incredible. Cooked for 3 days.

The "Trou", as Katie said, is literally a drink that gives you a "hole" in order to eat more! Quetsch is eau de vie from Alsace. It's a type of plum. I also like the Mirabelle which is yellow plum. We also could have served the Marc d'alsace or the Vielle Prune...or maybe even the Calvados.

Frisee salad with walnut oil.

Fromage: Lingot d'Quercy-(homemade goat cheese), Roquefort, Petit Basque..all from the region.

Tarte Tatin-the darker, more carmelized one was made in the Le Creuset. The other in a cast-iron frying pan. A little lightly whipped fresh cream on top.

It was so much fun!

[Peter the eater]

Potato gratin with Locatelli Romano.

Beautiful.

Jmahl

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Wow i could eat that right now.

And I notice our avatars are a bit similar!