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Dinner! 2007


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This is my first time trying to post photos and I may have screwed it all up. If so, maybe practice will make perfect.

The last two weekends, my husband and I worked on our sushi making skills. We need work, but it tasted great.

Sushi looks good. You are almost there on posting the images inline. All you need to do is click on the IMG button during your post and copy the URL you posted above into it.

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Great info on the little tripods, folks! I will keep an eye out!

Had friends over for dinner tonight and we had:

Butter Lettuce Salad w/ Candied Walnuts (no picture - it's the same salad we had recently).

Lamb Stew w/ Cipolline Onions & Potatoes on Sara Moulton's Creamy Baked Polenta, Brussels sprouts w/ Pancetta and Rosemary Focaccia:

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Dessert was Ginger Mascarpone Ice Box Cake w/ peach sauce:

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The polenta recipe was interesting - you bake it rather than cooking on top of the stove. The recipe is in Recipe Gullet. It wasn't quite as easy as the recipe indicates, though. After the initial baking time, I had a solid mass of mush and a lot of liquid. I just used a potato masher and a 'boat motor' and ended up with delicious, creamy perfect polenta - a real keeper recipe! I also substituted milk for about half the water called for.

The ice box cake was the same one that Marlene made a few days back and it was wonderful. Everyone loved it. It is from The 150 Best American Recipes, a book that is being discussed in this thread.

This was one of those (for me) rare meals where I was completely happy with everything that I made. The stew was delicious and was wonderful on the polenta!

Edited by Kim Shook (log)
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After our bike trip through Northern Vietnam, my husband and I had a Bill Murray-esque discussion - "We've got to stop eating all this pasta"....so last week I tried my hand at lemongrass chicken, carrot pickle, and garlic-fried green beans.

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Verdict? Sides were good, but the lemongrass chicken is much better in a restaurant here, and much cheaper. I'll blame my lack of proper wok.

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Tonight I made broiled chicken with roast garlic smashed potatoes (I don't have a potato masher, so I just whacked them around the pot with my trusty wooden spoon). Green beans fried with some warm bacon vinaigrette.

Brownie for dessert. (Recipe from Mark Bittman's, "How to Cook Everything") Very rich! I didn't have any vanilla extract, so I substituted some scotch. It added a nice undertone.

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Brownie for dessert. (Recipe from Mark Bittman's, "How to Cook Everything") Very rich! I didn't have any vanilla extract, so I substituted some scotch. It added a nice undertone.

Now how could that fail!!!

Last night we had seared sea scallops with French lentils, bacon, sour cream and fried sage leaves. A lovely dish.

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http://forums.egullet.org/uploads/11734290...321_1817820.jpg

http://forums.egullet.org/uploads/11734290...4321_578758.jpg

This is my first time trying to post photos and I may have screwed it all up. If so, maybe practice will make perfect.

The last two weekends, my husband and I worked on our sushi making skills. We need work, but it tasted great.

Sushi looks good. You are almost there on posting the images inline. All you need to do is click on the IMG button during your post and copy the URL you posted above into it.

Thank you, Percyn. I have long admired your photos here and on the breakfast forum.

Preach not to others what they should eat, but eat as becomes you and be silent. Epicetus

Amanda Newton

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friday john got back from georgia and we had pork roast with a potato and asparagus casserole(NOT the word i want but am having a brain f!$t) as well as a salad of spinach and dandelion with a cranberry port vinaigrette

last night was chicken breast with lemon and capers and a broccoli rissotto.

tonight? he is cooking the oriental meatballs i made and will have the salad and some noodles.

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Last evening big potful of small excellent Manila clams steamed in a little white vermouth, chopped onion, garlic, load of parsley, s & p, at the end a splash of Henri Bardoin pastis and a generous hit of heavy cream allowed to bubble a bit. Nice redleaf salade. LBB seedy baguette, saltylicious Tillamook butter. Good Sancerre the wine store guy recommended.

Priscilla

Writer, cook, & c. ● #TacoFriday observant ●  Twitter    Instagram

 

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Homemade corn tortillas with lightly cooked, sweet golden corn cut from the cob, black beans with rice, black bean-corn salsa, and creamy avocado.

I think fish is nice, but then I think that rain is wet, so who am I to judge?

The Guide is definitive. Reality is often inaccurate.

Government Created Killer Nano Robot Infection Epidemic 06.

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Homemade corn tortillas with lightly cooked, sweet golden corn cut from the cob, black beans with rice, black bean-corn salsa, and creamy avocado.

YUM!!! that sounds awesome!! do you have a tortilla press?

Last night we got together with Della and her SO and made a 40th dinner for another friend. There were 6 of us, no photos unfortunately as my battery died on the 1st course! :angry:

Here was the menu:

Happy 40th Birthday Brett!

March 10, 2007

~ Amuse ~

Duck Wonton with Duck Consommé

~ Salad ~

Bibb Lettuce Salad with Herbs and Bacon

~ Seafood ~

Crab Soufflés

~ Pasta ~

Homemade Fettuccini Pasta with Foie Gras Sauce

~ Sorbet ~

Pea-Mint Sorbet

~ Main ~

Pork Roast with Apples, Onions & Sage served with Celeriac and Potato Puree

~ Cheese ~

~ Dessert ~

Fruit Crisp with Homemade Cinnamon Ice Cream

~ Wines ~

Meursault Vieilles Vignes, Guy Bocard 2002

Cristom Pinot Noir Reserve 2001

Anne Amie Syrah Port

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Tonight’s dinner was improvised five-spice chicken fried rice. The original plan was to grill five-spice chicken but when I opened the package it had a “foul” odor. :rolleyes: Whoops, my bad – time to improvise.

We had chicken tenderloins in the freezer and leftover rice. I thawed the tenderloins overnight in the five-spice marinade, and stir-fried the chicken with the marinade. Wow, the aroma was absolutely incredible – I definitely see five-spice chicken stir-fry in our future. :wub:

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Mrs. C made an apple, pear, and strawberry crumble with sugar-roasted pecans, crystallized ginger, and chipotle powder. She also made a sauce from the extra juice. The crystallized ginger gave the crumble an incredible kick. I know what I’m having for breakfast!

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Homemade corn tortillas with lightly cooked, sweet golden corn cut from the cob, black beans with rice, black bean-corn salsa, and creamy avocado.

YUM!!! that sounds awesome!! do you have a tortilla press?

Nope, unfortunately no tortilla press.. made do with my hands and a little bit of contortion, though! Yours sounds fantastic too-- I want some of that ice cream!

I think fish is nice, but then I think that rain is wet, so who am I to judge?

The Guide is definitive. Reality is often inaccurate.

Government Created Killer Nano Robot Infection Epidemic 06.

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thanks enurmi, ice cream is one of the many things my husband does REALLY well!!

tonight we had chicken milanese and some trofie paste we brought back from Italy with pesto we froze last summer. Megan where have you been, I thought of you tonight when we made this!!

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Well, Blether, here it is, the offending Linguini from a couple of nights ago! :laugh:

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And today, I found some quite interesting bacon. I can't remember the exact name but iit's basically both the lean back meat and the streaky, still attached. It's quite bizzarre to look at, when your mind separates the two.

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The linguine looks most attractive. It's the first time for me, too, seeing bacon in a piece like that. It looks great, though - properly dried.

QUIET!  People are trying to pontificate.

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There are some great looking dinners here! Percyn, I'd been waiting to see how that rib eye turned out (looks delicious) since I saw it alongside that mouth-watering hanger steak the other day.

And today, I found some quite interesting bacon. I can't remember the exact name but iit's basically both the lean back meat and the streaky, still attached. It's quite bizzarre to look at, when your mind separates the two.

gallery_49436_4127_95939.jpg

Actually, here in Australia I've never seen bacon sold any other way!

Dr. Zoidberg: Goose liver? Fish eggs? Where's the goose? Where's the fish?

Elzar: Hey, that's what rich people eat. The garbage parts of the food.

My blog: The second pancake

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There are some great looking dinners here! Percyn, I'd been waiting to see how that rib eye turned out (looks delicious) since I saw it alongside that mouth-watering hanger steak the other day.
And today, I found some quite interesting bacon. I can't remember the exact name but iit's basically both the lean back meat and the streaky, still attached. It's quite bizzarre to look at, when your mind separates the two.

gallery_49436_4127_95939.jpg

Actually, here in Australia I've never seen bacon sold any other way!

So is the big round bit called Canadian bacon? and the long skinny part is "streaky"?

Am I confused?

Tim, have you never seen Shortcut bacon (just the round bit)?

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There are some great looking dinners here! Percyn, I'd been waiting to see how that rib eye turned out (looks delicious) since I saw it alongside that mouth-watering hanger steak the other day.
And today, I found some quite interesting bacon. I can't remember the exact name but iit's basically both the lean back meat and the streaky, still attached. It's quite bizzarre to look at, when your mind separates the two.

Actually, here in Australia I've never seen bacon sold any other way!

So is the big round bit called Canadian bacon? and the long skinny part is "streaky"?

Am I confused?

Tim, have you never seen Shortcut bacon (just the round bit)?

Now that you mention it I recognise the name (shortcut bacon), but I've only ever seen it in the supermarket butcher. I may have missed the few places that sell it separately, but the standalone butchers I shop from in the markets here (I'm in Adelaide) sell the entire rasher in one piece. I'll keep my eyes peeled next time I go shopping though, since the streaky is my favourite part.

Dr. Zoidberg: Goose liver? Fish eggs? Where's the goose? Where's the fish?

Elzar: Hey, that's what rich people eat. The garbage parts of the food.

My blog: The second pancake

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Now that you mention it I recognise the name (shortcut bacon), but I've only ever seen it in the supermarket butcher. I may have missed the few places that sell it separately, but the standalone butchers I shop from in the markets here (I'm in Adelaide) sell the entire rasher in one piece. I'll keep my eyes peeled next time I go shopping though, since the streaky is my favourite part.

Shortcut bacon is totally a supermarket thing. I have never seen it in a butcher or even a deli.

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That's right yeah, the round bit (which we call back bacon) would be "Canadian" and the thin bit is the "streaky".

The name 'Shortcut' or "Shortback' rings a bell. I'll have a look next time I go in. It's from a specialist Pork Butchers.

Please take a quick look at my stuff.

Flickr foods

Blood Sugar

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Absolutely, we bought a tiny tripod from Kodak, closed its the size of a ball point pen, it opens and beautifully balances (and holds) the digital camera for food shots.

It cost twelve dollars, so it was an affordable investment.

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I bought some daikon, pok choi, and scallions from one of our local organic farms the other day.

I wanted to do something different (for me any way). So, I bought a kobe culotte and decided to make a soup.

I made a broth with mirin, soy, ginger, garlic, and veal stock.

Braised the daikon and seared beef for a couple of hours, then added the potatoes.

Cleaned up the broth by passing through cheese cloth and skimming the surface a couple of times.

Re-added the contents of the soup.

Tossed the pac choi in at the very last minute just to wilt.

Topped with some pickled daikon and ginger I made earlier. Then finished with some scallions.

It was so good--I was actually shocked I pulled it off. The flavors were very Japanese.

I think I made add some udon noodles to the leftovers for lunch.

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Edited by The Blissful Glutton (log)
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Hi all!

No photo, but last night I made Cauliflower Risotto with Spicy Pangrattato from one of my favorite food blogs, The Traveler's Lunchbox. This risotto was STUPENDOUS! So fabulously good! I cannot even say how amazing the combination of the cauliflower risotto was with the browned, crunchy, spicy, anchovy breadcrumbs. Here's the link to the recipe...

http://www.travelerslunchbox.com/journal/2...table-love.html

Note that I used 4 anchovies for the cup of breadcrumbs (rather than a whole tin!) and thought it was the perfect amount...

Emily

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I b@stardised a recipe I saw in Friday/Saturdays Times, Chicken with an orange sauce, which I converted to Griddled Pheasant breast with an Orange, Mint and cardamom sauce, served with roasted baby carrots and thyme and basmati rice.

Mrs.Hdv gave it top marks so it`s one to try again :biggrin:

"It's true I crept the boards in my youth, but I never had it in my blood, and that's what so essential isn't it? The theatrical zeal in the veins. Alas, I have little more than vintage wine and memories." - Montague Withnail.

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