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Dinner! 2007


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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.

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

Amanda Newton

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

Sichuan Peppercorn encrusted duck salad

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and

Duck with duck fat roasted potatoes

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Enjoyed a Washington PN with this.

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

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

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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.

Priscilla

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

 

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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? :laugh:

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

Edited by C. sapidus (log)
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Since my last roast beef ended up on the Dinner II thread :hmmm: , I thought I'd post pictures of tonight's just to prove that yes, I can really roast a beef:

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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.)

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Marcia.

Don't forget what happened to the man who suddenly got everything he wanted...he lived happily ever after. -- Willy Wonka

eGullet foodblog

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

gallery_15557_2797_27043.jpg

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.)

gallery_15557_2797_16553.jpg

Marcia.

Please, what cut of the cow was that? :rolleyes:

"Commit random acts of senseless kindness"

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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.

Jon

--formerly known as 6ppc--

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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 by jende (log)
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Long time no post...just figured out this bulk upload feature...(duh! :wacko: )

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! :raz:

Lil egg porn (for dinner, yes!)

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Vodka smoked salmon & caviar

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Seared Tuna 2 ways

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

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Seared scallops on Pancetta crisp with Balsamic glaze

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

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First ever attempt at sushi

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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?

 

“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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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 by little ms foodie (log)
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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!

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.

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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... :hmmm:

Edited by GTO (log)

Please take a quick look at my stuff.

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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. :wacko:

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

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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.

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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. :smile:

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Edited by Shaya (log)
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Duck with duck fat roasted potatoes

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That is some beautifully cooked duck !!!

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

gallery_15557_2797_27043.jpg

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.)

gallery_15557_2797_16553.jpg

Marcia.

Please, what cut of the cow was that? :rolleyes:

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).

Don't forget what happened to the man who suddenly got everything he wanted...he lived happily ever after. -- Willy Wonka

eGullet foodblog

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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.  :wacko:

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

gallery_41870_2503_52329.jpg

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.

gallery_41870_2503_38948.jpg

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.  :smile: 

gallery_41870_2503_1162.jpg

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

"Commit random acts of senseless kindness"

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