Dinner! 2007

[saucée]

Thanks everyone!

As for the stuffed pattypans:

I blanched them first for about 10 minutes (they were pretty big). Then I softened some shallots in butter, added parsley, salt and pepper, finished with a little white wine which I let cook a bit. Then I added bread crumbs and let them soak it all up. I tossed this mixture with chunks of cheddar (the more the better). I had to bind it a bit with egg after adding the cheese to the mixture. Then I hollowed out the squash (as much as possible without compromising their structural integrity, stuffed and baked them for about 10 minutes at 400 F.

The pizza on the left is a white, with garlic anchovy oil as a base, cheese, yellow tomatoes, and some beet greens I had, sauteed with tons of garlic.

Getting them round is actually pretty easy--I learned it from a Julia Child show I watched on the internet, featuring Roberto Donna, here.

All you have to do is take a rounded ball of dough, press down through the middle of it with your index and middle fingers of both hands together like they're marching in line. Then, when you get to the end of the circle, split your fingers out and walk them around the dough, gently pushing out, until they meet again at the top. Then repeat. After that, you just stretch the disk using your knuckles, making sure to keep stretching it in a uniform fashion. At this point, its hard to mess up because the gluten in the dough should be developed enough so that it won't stretch to much at one pull. Its all in the Julia/Donna clip. I hope the link to it works, since this is the first time I tried to post a link and I'm not sure.

Edited to add: The Roberto Donna video in which he actually does the shaping is the Pizza Margherita one, I think.

Edited July 12, 2007 by saucée (log)

[little ms foodie]

it was something crazy like 95+F in Seattle yesterday so dinner was as much no cook as possible!

Mint Julep for TallDrinkOfWater and a Test Pilot for me served with homemade hummus and pita chips

then it was so hot we decided a 2nd cocktail was in order! mai tai's

grilled corn, garlic bread (not pictured) and fresh dungies from my fish market earlier in the day!

[purplewiz]

Finally had a chance to cook dinner at home, and it was simple and good:

Chili rubbed pork with a dollop of sour cream, grilled zucchini, and tossed salad.

It really hit the spot.

Marcia.

[C. sapidus]

Jamie Lee and Saucee – Welcome to Dinner!

Marcia – They may be simple, but your grilled zucchini look so good.

Mild dinner week, continued: Javanese chicken curry with fried shallots; stir-fried broccoli with garlic and soy bean paste (Susan’s “baby poop” ); eternal cukes; and jasmine rice. Details about the curry on Cooking With 'Cradle of Flavor' (click).

[little ms foodie]

ooohh those zucchini look great! I never think to make them into sticks like that!

tonight for cocktails we tried out a champagne punch recipe I'll be serving at a wedding shower for eG'er Della on Sat! I'm glad we tested it as it did need some joojing!

then dayne grilled as I was making things for said shower-

flank steak marinated in evoo, balsamic, rosemary, garlic, shallots &b s&p; asparagus and pan con tomate- WA Lemberger in the glass.

espressos after and now off to see Ratattoui (sp)

[Dejah]

it was something crazy like 95+F in Seattle yesterday so dinner was as much no cook as possible!

grilled corn, garlic bread (not pictured) and fresh dungies from my fish market earlier in the day!

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Beautiful looking dungies! Were they as big as they looked in the picture? The ones in Sobeys are $7.99/lb, and smallish.

Nice plating of the flank steak.

[johnnyd]

Fried some leftover steamers in cornmeal last night...

More clams! This time a littleneck ceviche (shallot, serrano pepper, garlic, cilantro, lime juice)

Main course: Walkerswood slow-cooked Jerk Chicken, jamaican rice&peas, crazy slaw, kale braised in Worcestshire Sauce with chix stock, and a little corn bread.

Check out our cool ceramic version of classic TV dinner containers!

[lucylou95816]

Wendy, did you like the movie? I saw it last Friday and loved it.

[little ms foodie]

dejah- these were about 1.5-2 lbs each which is perfect size for these crabs. bigger and they tend to have a little different taste, not as sweet. mine were also $7.99 lb!

Wendy, did you like the movie?  I saw it last Friday and loved it.

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it was quite cute but I still don't want any rats in my kitchen! it kind of creeped me out at times !!

[Khadija]

I am in Halifax for the summer and constantly eye the catfish in the market, mainly due to its low, low price. I'll admit I've been dubious, but maybe I'll give it a try.

So many good dinners here, very inspiring.

Tonight we had something different (for us) since my twin children turned two years old. We had a surf and turf: beef ribs and sea catfish (aka seawolf, wolf eel, Atlantic cat) Never had the fish before, it was very nice, white and sweet like haddock. I probably went for it based more on price than reputation. It was $11/kilogram and I have never met anyone who has bought, ordered, coked or otherwise eaten it.

And until I taste otherwise I believe pork to be the better rib, beating beef for price and taste.

those are button mushrooms with sharp cheddar, young poatoes and grilled bread.

the fish was done in a foil pouch built up as follows:

the oranges were dominant, spinach and yellow zuke and red onion looked and tasted well enough. Probably didn't need soy sauce and olive oil in the pouch, but cracked black pepper made it happen for me.

The kids were not too into it, favouring the strawberry dessert (no pic) We are having a real more kid-friendly birthday deal in 10 days or so. I predict I will photograph and post more food at that time.

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Edited July 13, 2007 by Khadija (log)

[Jamie Lee]

I have GOT to replace my dig camera!

Dinner last night was PNW Copper River Salmon... sauted in EVOO (sorry RR haters!) with copious amounts of fresh garlic, red onion and shallots. I sauteed the aromatics until I was sure I'd gone too far.

In essence, the slightly browned aromatics were "deliciouso"! I added the salmon filet, sauteed it until just medium rare, topped it with the sauteed garlic/shallot/onion mixture, finished it with lemon zest, lemon juice and parsley, and PERFECTION!

Served it with jasmine rice cooked in chix stock and steamed pea shoots.

Damn, that was good eats!

[David Ross]

It has been extremely hot in the Pacific Northwest, particularly East of the Cascade Mountains in Oregon, all through Idaho and into Montana. Hot.

I didn't want to cook much, so I made my version of Caesar Salad. I do it the old-fashioned way by making my own croutons and putting both anchovies and raw egg in my dressing.

For dessert I concocted a sort of brownie 'sundae.' I made brownies the other night so I broke up the leftover brownies into chunks. I used Tillamook dairy vanilla bean ice cream and drizzled the ice cream and brownie chunks with milk chocolate sauce. Oh yeah, and a couple of delicious maraschino cherries. I love maraschino cherries. May not be 'gourmet' but I sure like them.

[lucylou95816]

dejah- these were about 1.5-2 lbs each which is perfect size for these crabs. bigger and they tend to have a little different taste, not as sweet. mine were also $7.99 lb!

Wendy, did you like the movie?  I saw it last Friday and loved it.

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it was quite cute but I still don't want any rats in my kitchen! it kind of creeped me out at times !!

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My bf had the same problem!

[Peter the eater]

I am in Halifax for the summer and constantly eye the catfish in the market, mainly due to its low, low price.  I'll admit I've been dubious, but maybe I'll give it a try.

I read about some seafood enthusiasts somewhere (I don't think it was on eGullet, but I believe they are in the UK, I could be wrong) and their mission was to systematically scour all available seafood outlets for the best value items. That means: what has great taste and nutrition, but is really affordable? What is the best kept secret?

I am always amazed when good stuff is so cheap and lesser stuff is so pricey. Around here I would say the great deals include pork tenderloin and farmed Atlantic salmon. But beef tenderloin - forget it, it is woefully overpriced and under aged.

Chicken used to be the food of kings, lobsters were used to fertilize Nova Scotia potato crops, and so on.

The "sea catfish" was definitely a new treat - it was moist and sweet. I recommend it to anyone who likes haddock or halibut or the like. I bet it would be lovely in a batter with fries, too.

But like the monkfish, maybe you ought not to image google it before you dig in.

[rarerollingobject]

A bit of a fridge-clean-out hodgepodge; Thai black sticky rice, sour Isaan sausages grilled in banana leaves, crisp broccolini and a ginger-lime-sugar-fish sauce concoction poured over.

[Pille]

We had a beetroot and potato pie few days ago - and it was really delicious and had a definite wow-factor!

Recipe here.

[percyn]

Laab / Larb - used the "meatball" method to cook the meat.

Leftover is good for breakfast

Scrambled Eggs w/Laab

"Egg roll" - seems weird but tastes great

Edited July 14, 2007 by percyn (log)

[saucée]

That larb looks great, I might have to try that (never had it before, but heard a lot about it).

Last night:

Chicken with Riesling sauce, shelled sweet peas with herb butter, mushroom risotto

Peach tart

I should have used bigger plates since these were a bit crowded, but they were new so I had to use them.

ETA: proper punctuation.

Edited July 14, 2007 by saucée (log)

[tryingsomethingnew]

That larb looks great, I might have to try that (never had it before, but heard a lot about it).

Last night:

Chicken with Riesling sauce, shelled sweet peas with herb butter, mushroom risotto

Peach tart

I should have used bigger plates since these were a bit crowded, but they were new so I had to use them.

ETA:  proper punctuation.

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that peach tart looks amazing! can you give the recipe?

[saucée]

Sure--here's how I made the tart:

I made a pate brisee with a pinch of salt, pinch of suger, 1 stick of cold butter, 1 cup of flour combined quickly in the food processor with the addition of as little of cold water as I could add to make it just come together. Let it rest for about an hour, roll it out, and put it into the tart pan, then into the freezer for about 45 minutes.

I preheated the oven to 400F and cut up the peaches which I macerated for a couple of minutes (not too long, though, they'll turn mushy). Then I arranged them in a concentric pattern, using two layers of peaches. The bottom layer turns almost to the consistency of jelly, the top holds its shape. When it came out after about 45 minutes, I strained some peach jam I got from the farmer's market, loosened it a bit of water, and used it as a glaze.

I like tarts because they seem to be easier than covered pies and they are easier to make look this good. All it takes is some photogenic fruit.

[tryingsomethingnew]

Sure--here's how I made the tart:

I made a pate brisee with a pinch of salt, pinch of suger, 1 stick of cold butter, 1 cup of flour combined quickly in the food processor with the addition of as little of cold water as I could add to make it just come together.  Let it rest for about an hour, roll it out, and put it into the tart pan, then into the freezer for about 45 minutes.

I preheated the oven to 400F and cut up the peaches which I macerated for a couple of minutes (not too long, though, they'll turn mushy).  Then I arranged them in a concentric pattern, using two layers of peaches.  The bottom layer turns almost to the consistency of jelly, the top holds its shape.  When it came out after about 45 minutes, I strained some peach jam I got from the farmer's market, loosened it a bit of water, and used it as a glaze.

I like tarts because they seem to be easier than covered pies and they are easier to make look this good.  All it takes is some photogenic fruit.

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Thank you! Did you peel the peaches?

Edited July 15, 2007 by tryingsomethingnew (log)

[Chef Bradley]

Went to a private catering the other night, they had an awesome cheese board there...

Edited July 15, 2007 by Chef Bradley (log)

[Shelby]

Wow, great meals!

Chef Bradley, that cheese plate looks to die for

Saucee, what a beautiful tart!

A few recent shots

Oysters

Paella with prawns, scallops, squid and razor clams

Smoked salmon on pepper water crackers

Venison cheese burgers with fresh tomatoes from our garden

I need ideas for dinner tonight--I have a ton of beets! Any suggestions?

[saucée]

Thank you!  Did you peel the peaches?

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Nope.

Venison cheese burgers with fresh tomatoes from our garden

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Great looking burger-I've never had a venison cheeseburger, do you mix it with a little bit of beef or eat it straight?

After some drinking, I wanted something fast. This was eaten really late at night, but I hadn't eaten since afternoon, so I'm calling it dinner ( ).

Buckwheat crepes with gruyere and ham, fries

The crepes and fries took a bit too much color, but they hit the spot.

[Chufi]

We had a beetroot and potato pie few days ago - and it was really delicious and had a definite wow-factor!

Recipe here.

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Pille, that beetroot pie looks amazingly beautiful, and delicious!