Dinner! 2008

[Daniel]

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Shay-freaking-ya... Wow that looks perfect.. I am always so tempted to make my own pork buns but, then I just take a taxi to the source.. Haha.. Looks fantastic..

[pam claughton]

Am getting hungry again w/all these great pictures.

That Pumpkin Ginger loaf looks delicious, as does the Lobster dish and the Shrimp and Grits, and am going to go hunting down that recipe for the chicken supper pie. Yum.

No picture for my dinner, but it was an experiment that I'll make again. Coated a chicken breast with honey mustard and a dash of Caribbean hot sauce, rolled in panko crumbs and baked. Makes a nice sweet, crunchy coating. Simple, but tasty.

Pam

[Ce'nedra]

Here are David Chang's Pork Buns that I made this weekend for a friend's birthday.  They were every bit as good as expcted.  The dough is amazing.  Lovingly raised pork from the farmer's market.

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That looks amazing and so comforting. Which recipe did you use for the buns?

[doctortim]

Here are David Chang's Pork Buns that I made this weekend for a friend's birthday.  They were every bit as good as expcted.  The dough is amazing.  Lovingly raised pork from the farmer's market.

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That looks amazing and so comforting. Which recipe did you use for the buns?

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You can watch a video of David Chang making the pork buns here.

Shaya, they look delicious. I'll definitely be trying them in the near future!

[Daniel]

Sable and poached egg sitting on rye toast round.. Sherry vinegar.

Got these dry aged steaks from what I think is the best butcher in Manhattan.. Ottomanelli's... They were sitting there in a beautiful crust.. We got 2 1.5 pound NY Strips..

Made a simple creamed spinach and baked potatoes with cheddar, creme fraiche and caviar...

Steak was amazing.

Dessert before caramel sauce:

[hongda]

Oh that creamed spinach looks so good.....

[Daniel]

Hey, thanks.. The creamed spinach was shallots cooked up with butter.. Cream is then added.. Toss in spinach and cook for a bit.. Added some wondra to thicken.. A little mustard a little worchesterchire, salt and white pepper..

Edited October 12, 2008 by Daniel (log)

[Bridgestone]

Speaking of good butchers...

Here's the selection of dry-aged beef at my favorite butcher in Stockholm, Sweden:

Starting at 12-o'clock is the 4-week Cote de Bouef. The 4-week "T-bones" (2-o'clock and porterhouses, really) were amazing (especially the one in back) but I'd had one not too long ago. At 3-o'clock, the "Gold"-level, 8-week strips are awesome... And, at 7-o'clock-ish, the true dry-aged tenderloin (they accomplish a true dry-age on the tenderloins by dipping them in tallow prior to aging) look incredible even if they aren't really my cut of beef...

I ended up with the Cote de Bouef that was hidden under the one above. It was magnificently marbled and looked like it had been sitting around a bit extra (a good thing in this case...).

At home:

Grilled and served with pan-fried fingerling potatoes and green/wax beans:

About as "well-done" as I'm willing to grill one of these incredible steaks.

[tupac17616]

Daniel made me do it...

Niman Ranch bacon. Butter lettuce. Ridiculously juicy heirloom tomatoes. On whole wheat coriander bread from the Cheese Board.

[suzilightning]

back from the hawkgawk and dinner last night was pan fried pork chops, apple and onion dressing with a hunter's sauce along with broccoli and garlic. a little warm for this but it did taste good.

[menuinprogress]

Here's the selection of dry-aged beef at my favorite butcher in Stockholm, Sweden:

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Fantastic!

[Country]

Speaking of good butchers...

Here's the selection of dry-aged beef at my favorite butcher in Stockholm, Sweden:

Starting at 12-o'clock is the 4-week Cote de Bouef.  The 4-week "T-bones" (2-o'clock and porterhouses, really) were amazing (especially the one in back) but I'd had one not too long ago.  At 3-o'clock, the "Gold"-level, 8-week strips are awesome...  And, at 7-o'clock-ish, the true dry-aged tenderloin (they accomplish a true dry-age on the tenderloins by dipping them in tallow prior to aging) look incredible even if they aren't really my cut of beef...

I ended up with the Cote de Bouef that was hidden under the one above.  It was magnificently marbled and looked like it had been sitting around a bit extra (a good thing in this case...).

At home:

Grilled and served with pan-fried fingerling potatoes and green/wax beans:

About as "well-done" as I'm willing to grill one of these incredible steaks.

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All very beautiful. Meat, potato, and beans done perfectly. Again, beautiful. Thanks for the pics.

Edited to add: How come most of the potatoes are nice little squares with rounded corners? How'd you do that?

Edited October 13, 2008 by Country (log)

[emilyr]

A couple of weeks ago at a pub crawl, I sampled a skewer at a Japanese restaurant that had beef shank or short ribs (I forgot to ask) braised in apple cider and soy, maybe rice wine, and then skewered with roasted apples. Last night I made a pot roast version of it. Ginger, garlic, hoisin, beef broth, soy, and apple cider with a lot of apples. It was really good, but I think I added too much garlic (though the rest of the family didn't). Served over mashed cauliflower. We finished all the meat and all of the cauliflower, but had a ton of apples (now very soft and simmered) and gravy, so I blended that all smooth and mom's using it as the base of a stew tonight. Potato or pasta, peas, carrots and maybe more beef.

[Prawncrackers]

Speaking of good butchers...

Here's the selection of dry-aged beef at my favorite butcher in Stockholm, Sweden:

I have to third that! That is a fantastic display. No wonder it's your favourite butcher, looks terrific and cooked perfectly.

Inspired by recent pizzas on the thread i couldn't resist making my own last week:

I usually use a combination of buffalo mozarella, smoked cheddar and parmesan. But the cheeseshop didn't have any mozarella so on a wild punt i substituted tallegio. It was wonderful, i think i may have found my holy grail of pizza cheese! It's bit dearer than mozarella but it's so much tastier.

Tonight, my buddy come round so i treated him to some asian flavours; Salt & Pepper Soft Shell Crabs, Tea Smoked Duck, Lamb Rendang & Veg:

[palomalou]

I made a lasagna with sausage and processor-made noodles. It looks good! And some blueberry streusel muffins.

[menuinprogress]

Inspired by recent pizzas on the thread i couldn't resist making my own last week:

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That pizza looks great (as does your Asian spread!) What else was on the pizza? Olives?

[palomalou]

This may be a link to last night's lasagne:

http://good-times.webshots.com/photo/20796...055804961dynJKo

And to last night's blueberry streusel muffins:

http://good-times.webshots.com/photo/22060...055804961lSkybz

So far I haven't found the image gullet.

[Prawncrackers]

That pizza looks great (as does your Asian spread!) What else was on the pizza? Olives?

Thanks menu, there were just olives, chorizo and anchovy (on my side only!). I'm beginning to learn that less is more with pizza but still manage to make fairly hefty ones anyway. Still damn tasty though!

[Jmahl]

Last night we did an Oso Buco using lamb shanks. We cooked them up on Sunday and reheated them and strained and seasoned the sauce for dinner yesterday.

The dish is based on a Craig Claiborne recipe from the New York Times Cookbook.

Jmahl

[isomer]

Speaking of good butchers...

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OMG that looks incredible! Wow!

[doctortim]

Bridgestone, terrific stuff!

[Daniel]

Wow, fantastic.

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Edited October 15, 2008 by Daniel (log)

[Bridgestone]

Edited to add: How come most of the potatoes are nice little squares with rounded corners? How'd you do that?

No mystery, really. I used fingerling potatoes and cut the edges off to make roughly squared cylinders. I then peeled the edges to remove any non cut-off peel and sliced into discs.

Thanks everyone for the kind words regarding anything I had to do with the steak! I'll pass on your admiration next time I stop by the butcher.

[kellytree]

tortellini with chicken broth (actually for Sunday lunch)

[Shelby]

Bridgestone: Beautiful cuts of meat up there!

Prawn: I want that pizza.

Kellytree: That pasta is a thing of beauty!

I have jalapenos coming out of my ears, so I pickled a bunch of them and included carrots and cauliflower in the mix.

Last night my husband made a seafood chowder that included chunks of monkfish, catfish, shrimp and oysters. It was really good on a cold and rainy night.