Dinner! 2007

[shellfishfiend]

Made shrimp curry the other night. I used a red curry paste and made my own shrimp stock from the shells. I think it gave it an extra touch of shrimpiness. The potatoes soaked up all the terrific spicy flavor and were almost as good as the shrimp.

[percyn]

After watching Gordon Ramsey make a Sichuan Pepper encrusted duck dish, I was inspired to make

Sichuan Peppercorn encrusted duck salad

and

Duck with duck fat roasted potatoes

Enjoyed a Washington PN with this.

[Domestic Goddess]

After watching Gordon Ramsey make a Sichuan Pepper encrusted duck dish, I was inspired to make

Sichuan Peppercorn encrusted duck salad

and

Duck with duck fat roasted potatoes

Enjoyed a Washington PN with this.

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We seriously need a drool icon for pictures like this and those food posts above.

[Priscilla]

Cheeseburgers, last evening. Nice chuck roast run 2x through the old KitchenAid grinder, Moomie's hamburger buns, usual suspect garnis. Had every intention of blue cheese cheeseburgers, but then we all saw the Wednesday LA Times Food section full-page Tillamook cheese ad showing a big old cheeseburger with meltylicious cheddar and so. Alls I can say is, I'm glad we keep Tillamook on hand at all times.

[little ms foodie]

Percy which WA winery was doing a PN? I'm not aware of anyone growing pinot here in the state?? how was it (dare I ask??)

[C. sapidus]

The boys have been lobbying for steak and coconut rice. Since Mrs. C had a dinner meeting tonight, at her suggestion I indulged the boys with a very non-WW-friendly meal. Fillet mignons were rubbed with salt, pepper, and olive oil before hitting the grill. Coconut lemongrass rice on the side. Two bowls of eternal cucumbers before dinner.

The boys ate their fillets rare and unadorned. I made an Asian-style steak salad with mine: lettuce, tomatoes, Thai basil, mint, cilantro, and nuoc cham dressing in the glass. Mrs. C “happened” to come home early enough to nibble on a little fillet. Coincidence?

Edit: I rebalanced the picture - the old one looked like the cow was still mooing. Sometimes "autolevel" just doesn't work well.

Edited March 23, 2007 by C. sapidus (log)

[purplewiz]

Since my last roast beef ended up on the Dinner II thread , I thought I'd post pictures of tonight's just to prove that yes, I can really roast a beef:

Plated up, with a red wine reduction sauce and a piece of Eggplant Kuku (from the epicurious.com site, I think someone in this thread recommended it, or was it the eggplant thread? In either case, thank you, it was wonderful, we'll be making it again.)

Marcia.

[Megan Blocker]

Holy crap that beef looks good!

Chufi, can you elaborate on the sticky-rice-in-the-microwave-method?

[judiu]

Since my last roast beef ended up on the Dinner II thread  , I thought I'd post pictures of tonight's just to prove that yes, I can really roast a beef:

Plated up, with a red wine reduction sauce and a piece of Eggplant Kuku (from the epicurious.com site, I think someone in this thread recommended it, or was it the eggplant thread? In either case, thank you, it was wonderful, we'll be making it again.)

Marcia.

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Please, what cut of the cow was that?

[Jon Savage]

A simple (sourdough) pizza w/ a touch of marinara, fresh mozz and thinly sliced garlic sausage we made last weekend.

Gotta love the gallon bag of retarding dough in the fridge - useful that is.

[little ms foodie]

polenta al sugo (might not be pretty but is very tasty!) served with a chianti we brought back from tuscany and followed by amareti (sp) cookies from florence

[MiFi]

Atlantic Canada-style Fishcakes w/maple and Smoked Paprika Baked Beans

[jende]

polenta al sugo (might not be pretty but is very tasty!) served with a chianti we brought back from tuscany and followed by amareti (sp) cookies from florence

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Looks darn pretty to me! I just got Biba's "Italy al Dente" book which has a ton of polenta recipes. I hope to enjoy some that look as good as this over the weekend.

Edited March 23, 2007 by jende (log)

[sadistick]

Long time no post...just figured out this bulk upload feature...(duh! )

Excuse my shitty plating. With me, by the time it gets to plating, I have inevitably ended up working in the kitchen for hours, and I just want to eat!

Lil egg porn (for dinner, yes!)

Vodka smoked salmon & caviar

Seared Tuna 2 ways

NY Strip avec Le Mash (I love this picture with the drop of fat ooozing out of the flesh)

Seared scallops on Pancetta crisp with Balsamic glaze

Duck breast w/red wine fig sauce, shitakes and potatoe galette (note the plating )

First ever attempt at sushi

[Toliver]

Atlantic Canada-style Fishcakes w/maple and Smoked Paprika Baked Beans

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Oooo, more info on the Smoked Paprika Baked Beans please! A recipe, perhaps?

[little ms foodie]

MiFi those look good, what kind of fish do you use and is there maple in the cakes or the beans?

jende have fun with your book!

sadistick all looks yummy! especially the smoked salmon with caviar!

Edited March 23, 2007 by little ms foodie (log)

[MiFi]

MiFi those look good, what kind of fish do you use and is there maple in the cakes or the beans?

jende have fun with your book!

sadistick all looks yummy! especially the smoked salmon with caviar!

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Maple syrup is in the beans. I basically mixed some canned, sodium free, pinto beans with a tablespoon or so of maple syrup, some chopped Nieman Ranch bacon, a good dash of dijon mustard, some chopped green pepper (it was needing somewhere to go), and about a teaspoon of smoked paprika that I picked up in Spain, oh and some cider vinegar. Quick bake in the oven for a couple hours. Normally I would used dried beans and of them, but this was a quick weeknight through-together.

I used orange roughy in the fishcakes that I picked up frozen at Trader Joe's thinking it was cod. Worked well, but I know eating orange roughy is a no-no.

[GTO]

sadistick: I could take a bath in those eggs and I'm a shower man. That's how good they look to me.

I had Chicory(Endive) for the first time tonight, believe it or not. I did my research and braised it slowly on top of the stove and added a little streaky bacon and five-spice sugar. Served with juices, over Linguini.

It attacked me however. I was turning it in the pan and because of the steam that had built up in the layers, it exploded, spraying me with bacon and oil, polka-dotting my clean shirt...

Edited March 23, 2007 by GTO (log)

[Shaya]

Wow what a lot of great cooking has been going on here. So much gorgeous duck, cassoulet to die for, sugo on polenta, and Chufi's Slavink, yum.

Just got back late last night from 2 weeks in France, lots of great eating and drinking, and none of Mom's food for all that time. Somehow my 6-year-old was inspired this morning and asked if he could cook dinner tonight all by himself. He got out his cookbooks and chose to make quite an ambitious menu: risotto and profiteroles.

The cook tending to his risotto - he's sitting up in Mom's "risotto stool"

Saffron risotto with Peas and Chicken - topped with sauteed radicchio for the grownups. I have to admit this is the tastiest risotto that we've ever eaten. Partly thanks to the perfect amount of saffron my son used, and partly because the stock was from a particularly flavorful batch I had made.

White and Black Profiteroles - he decided to make two pasty creams, one with vanilla bean and one with chocolate added; and he absolutely did not want an icing on top. The pastry was absolutely simple to make, and they tasted great.

Edited March 24, 2007 by Shaya (log)

[The Blissful Glutton]

Too cute! I love the expression on his face--looks like you have a future chef on your hands.

[markk]

Duck with duck fat roasted potatoes

That is some beautifully cooked duck !!!

[GTO]

We need more kids like yours, Shaya. Good on him, both look great, I'm especially loving the profieteroles. Although, I'm going to have to protest against his rejection of even a drizzle of honey.

[GreekCook]

Shaya Congratulations to your very talented son. Definitely a future great chef, when I was 6 years old it would never even have occurred to me to even attempt to cook anything.

[purplewiz]

Since my last roast beef ended up on the Dinner II thread  , I thought I'd post pictures of tonight's just to prove that yes, I can really roast a beef:

Plated up, with a red wine reduction sauce and a piece of Eggplant Kuku (from the epicurious.com site, I think someone in this thread recommended it, or was it the eggplant thread? In either case, thank you, it was wonderful, we'll be making it again.)

Marcia.

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Please, what cut of the cow was that?

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Checking this week's Safeway ad... they call it Boneless Beef Round Rump Roast, on sale this week at $1.99/lb.... It was really tasty and quite tender (I sliced it thin).

[judiu]

Wow what a lot of great cooking has been going on here.  So much gorgeous duck, cassoulet to die for, sugo on polenta, and Chufi's Slavink, yum.

Just got back late last night from 2 weeks in France, lots of great eating and drinking, and none of Mom's food for all that time.  Somehow my 6-year-old was inspired this morning and asked if he could cook dinner tonight all by himself.  He got out his cookbooks and chose to make quite an ambitious menu:  risotto and profiteroles. 

The cook tending to his risotto - he's sitting up in Mom's "risotto stool"

Saffron risotto with Peas and Chicken - topped with sauteed radicchio for the grownups.  I have to admit this is the tastiest risotto that we've ever eaten.  Partly thanks to the perfect amount of saffron my son used, and partly because the stock was from a particularly flavorful batch I had made.

White and Black Profiteroles - he decided to make two pasty creams, one with vanilla bean and one with chocolate added; and he absolutely did not want an icing on top.  The pastry was absolutely simple to make, and they tasted great.   

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Oh that little smug smirk of satisfaction; what a gift!