Dinner! 2009

[Ann_T]

I made a Paella for dinner last night. I stopped on the way home from work to pick up chicken and chorizo to go with some spotted prawns that I had in the freezer.

[Marlene]

Ann, how nice to see you again! At what temp did you cook that roast to get such lovely cracklins? Did you treat the surface in any way?

Looks beautiful!

[isomer]

Well, it's been forever since I've posted here. I got a pasta maker attachment as a gift this weekend, so I made some fresh pasta. This is basil and cracked black pepper fettuccini. Going to actually make dinner with it tomorrow. I should have waited, but...

[SobaAddict70]

Roast cod with lemon-shallot viniagrette, herb salad

[nickrey]

I'm going through an experimental period.

Home made double-cooked duck confit and spring onion ravioli in a star anise and cinnamon broth.

[Ann_T]

Ann, how nice to see you again!  At what temp did you cook that roast to get such lovely cracklins?  Did you treat the surface in any way?

Looks beautiful!

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Hi Marlene, As you probably remember I'm a big fan of the high heat method. But I didn't use it this time. And, the reason being is that I was working that day and I needed Moe to put the roast in the oven. It went in at 375°F. The only other thing that I did with that roast was to presalt it the day before. And I rubbed it with garlic, sage and black pepper in the morning so all Moe had to do was put it in the oven.

Last nights dinner - Pollo Alla Marengo

[SobaAddict70]

Roast cod, sautéed shiitake mushrooms and ramps, pan-fried potatoes

I'm afraid my plating skills aren't as good as they could be.

[tupac17616]

Really simple tonight, and more of an evening snack than a proper meal, I suppose, but...

Roasted fennel with marinara sauce, piave vecchio, and fried bread crumbs

[Kim Shook]

Bella S.F. - Here's a link to the recipe for the Korean beef. Sorry that I didn't see this before - we've been out of town (visiting Racheld!!! I'll report about that somewhere more appropriate as soon as I wake up!).

Soba - that cod and salad is just beautiful and very spring-like!

nickrey - the ravioli is beautiful and what a perfect combination of flavors!

tupac - gorgeous fennel. I love it so much and never seem to cook for folks that do, too!

[Bella S.F.]

Kim, thank you for noticing my question, and pointing me in the right direction. I look forward to trying the recipe.

[SobaAddict70]

Thanks Kim.

Linguine primavera

This version uses no cream by the way.

[lhollers]

I'm going through an experimental period.

Home made double-cooked duck confit and spring onion ravioli in a star anise and cinnamon broth.

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Dude...that looks awesome...

[SobaAddict70]

Broccoli rabe and heirloom beans with sourdough-garlic croutons and cheese

[menuinprogress]

For some reason we're on a shrimp and egg kick lately. It is such a good flavor combination.

As part of a dinner a few days ago we had Shrimp, scallion and egg pancakes:

This was the first time we've made these, but it certainly won't be the last. Wow, were they good.

Tonight, we reprised the shrimp and egg combo with our best version of Phad Thai yet:

We usually use pork rather than shrimp, but I think I really prefer the shrimp. The flavor and texture contrast they provided was really nice.

Edited May 1, 2009 by menuinprogress (log)

[Kim Shook]

menuinprogress – both the egg and shrimp dishes look fantastic!

I finally recovered enough from our trip last weekend to cook on Wednesday night. It was half clean out the fridge and half run by the store on the way home from work.

just some bits of cheese from the fridge with the end of the olives and a slice baguette.

Scampi, pasta, salad and garlic bread:

[kayb]

Low Country Boil. Fresh Gulf shrimp I brought home from vacation, new potatos, fresh corn on the cob, a quinoa salad with feta and cherry tomatos, Asian slaw, and a cheesecake someone brought.

One of these days, I'll get my camera back from my kid and practice food photography. These photos on this and other threads are to die for!

[Ann_T]

Some delicious looking pasta dishes.

Our short lived spotted prawn season opens this week. Kim and Menuinprogress you are giving me some ideas.

A couple of our dinners this week:

Scallops with Gin

and Pork Souvlaki with an Orange, Onion and Kalamata Olive salad.

And the first Rhubarb Pie of the season for dessert.

[Pilori]

Mozzarella and basil pizza along with sauteed onions and pine nuts pizza I made with my girlfriend a few nights ago (sorry about the bad pic!).

[Robert Jueneman]

Yesterday (Sunday) was a co-workers 60th Birthday, and his daughter organized a pot-luck supper at their old farmhouse outside of San Jose. No one was counting noses, but somewhere between 85 and 100 people were invited!

I thought this would be a great opportunity to introduce people to cooking sous vide, so a week ago I cut a 6 pound brisket into four quarters, seasoned each slice with S+P, some smokey paprika, a little chipotle chili powder, and about a half a capful of Liquid Smoke, and sealed them in FoodSaver bags and froze them.

On Friday around noon, I took the still frozen bags and dropped them in my 10 liter rice cooker, controlled by a SousVideMagic 1500B controller from Fresh Meals Solutions. They cooked for about 52 hours, at 55.3C or 131.5F.

I finished them with a butane torch in pre-warmed cast iron pan, sliced them across the grain like a London Broil, then cut them in half to two inch pieces, to make it easier to eat with plastic utensils and paper plates. A choice of warmed Wild Mushroom or Bordelaise finishing sauce (bottled, from Williams-Sonoma) enriched the flavor. I could have made reduction of the meat juices instead, but that wouldn't have been practical under the circumstances

The brisket was a nice medium-rare, and melt-in-your-mouth tender, but without any tendency to fall apart. Had I been doing it just for myself, I might have cut the temperature by 1 degree F, but for a crowd his seemed like a good compromise.

I was amazed that nearly everyone got at least a couple of pieces (a little less than an ounce apiece, but there was plenty of other food being served.) Everyone raved about them.

I also served about 1.8 liters of mushroom risotto, made and transported in a rice cooker. Since everything was already up to temperature, I was able to keep everything hot, using the 400 watt 120v outlet in the back of my Toyota FJ.

Very successful!

[Ann_T]

Pepperoni and Mushroom Pizza. Hadn't planned on pizza when I left for work in the morning. But got a craving for it. On my way home from work I stopped and picked up a few ingredients and walked in the door about 5:20. To save time I kneaded the dough in the FP and while the dough was rising, made the sauce, and prepped the toppings. The pizza came out of the oven before 8:30.

[prasantrin]

Pepperoni and Mushroom Pizza.  Hadn't planned on pizza when I left for work in the morning.  But got a craving for it.  On my way home from work I stopped and picked up a few ingredients and walked in the door about 5:20.  To save time I kneaded the dough in the FP and while the dough was rising, made the sauce, and prepped the toppings.  The pizza came out of the oven before 8:30.

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Pizza dough in the food processor? Hmmmm. . . I wonder how one would do that. . .

hint, hint.

I've been spending too much money on pizza, and need to start making my own!

[KeystoneNate]

Scallops, rhubarb pie, pizza...who couldn't love this thread?

Tonight's dinner was a quick salad with dandelion greens, bacon (home-cured thanks to the Charcuterie book and thread), and mushrooms. It's an Eric Ripert recipe I found in the Food and Wine recipe search.

And some form of required starch with a salad:

Trois Pistoles from Unibroue

[Bella S.F.]

ANN_T, your food has me salivating. You make me want to cook those dishes

now.

Scallops and gin... I have the gin, now being enjoyed with some tonic... how do

I use it to make those scallops? That is truely food porn at its best.

Yesterday we made the braised boneless short ribs from C.I. I am going to try

and find the C.I. thread and post something there. By the way... it was really

good!

[SobaAddict70]

Spring minestrone

[David Ross]

Last Saturday was my first outdoor grilling day of the season. I did Salmon with an Orange-Teriyaki glaze served with a New Potato Salad.

I tend to cook salmon to different levels of doneness depending on the cooking method I'm using and the texture of the meat that I'm looking for. When I grill salmon outdoors I actually cook it through to medium-well. I like the more firm texture of the salmon meat when I grill it over charcoal. When I cook salmon indoors using a sear-roasting method I cook it medium-rare.

The glaze was a reduction of soy sauce, rice vinegar, orange juice, brown sugar, garlic, ginger and orange peel.

My basic recipe for new potato salad includes baby red potatoes, green beans, Kalamata olives, tomato, capers, basil and fresh mayonnaise. For this recipe I added some fresh asparagus spears.