Dinner! 2010

[llc45]

Dcarch - What is the stuffing in the tofu? Looks amazing.

[dcarch]

Dcarch - What is the stuffing in the tofu? Looks amazing.

Thanks.

Portobello mushrooms for flavor and color

Royal mushroom for meaty chewy-ness

A little blue cheese, garlic and pepper for added flavor

All chopped and combined with high gluten flour.

dcarch

[C. sapidus]

dcarch – intricate and beautiful as always

Chris Taylor – agreed, and thanks!

String beans with roasted chile sauce and pork, stir-fried with plenty of garlic, seasoned with fish sauce and soy sauce, finished with handfuls of Thai basil, and served with jasmine rice. A favorite weeknight meal adapted from Kasma Loha-Unchit's It Rains Fishes.

[Dakki]

Made some Spicy Red Pepper Shrimp skewers. For some reason, it was like 70 degrees last night in Dallas. And that's a great grilling opportunity I didn't want to waste.

That looks utterly delicious. Tell me there was a lager involved.

[Rico]

That looks utterly delicious. Tell me there was a lager involved.

Thanks, Dakki. And there is almost always a lager involved. Or a Bock.

[Emily_R]

I made an improvement on an old standby last night... I have a vegetarian friend visiting, and when she comes I often make pasta with zucchini, white beans, and rosemary (with lots of garlic and olive oil, and a splash of white balsamic)... Last night I had a bit of ricotta, and so I added it... But then, the revelation. I was out of romano, and so I grated up some ricotta salata that had been languishing in the fridge... Wow! It was a revelation -- added just the right mix of sharp and salty but creamy... It really took the dish someplace better than it has been before.

[ScottyBoy]

Finally remembered to bring my camera to a dinner. Smuggled back 1.2 kilos of Iberico Bellota ham from Spain, muhaha!

Foie Gras Amuse

Onion cream, sherry and pickled mustard syrup, Iberico crumbs

Scallop sashimi

Charred satsuma buerre blanc

Root vegetables

Baby carrots, parsnips, beets, green cauliflower, preserved lemon dressing, beet "soil"

Carbonara

Golden yolk noodles, soft jidori egg, Iberico Bellota ham chips, herbs

72 Hour Short Rib

Pomme puree, baby onions, carrots, shitakes, beurre rouge

Candy Bar

Soft chocolate ganache, shortbread, slated caramel, almond butter powder, vanilla ice cream

Edited December 18, 2010 by ScottyBoy (log)

[Kim Shook]

I’ve been MIA – due to being busy at work and with holiday prep, but just dropped in real quick to see what everyone was doing. Wow! Some amazing food, folks!

Prawn – everything is gorgeous, as always, but that pastrami was astounding! So juicy and rich looking.

Dakki – wonderful looking chorizo quesadillas! And the salsa sounds great.

Bruce – how about a little explanation of the sherry-garlic sauce on those delicious looking pork chops? It sounds like something that we’d love.

dcarch – love the chorus line of quail! And the bread???? – kilt me DAID!!!

Rico – your panini is PERFECT!

[C. sapidus]

Scotty Boy - wow, that looks like an amazing meal!

Bruce – how about a little explanation of the sherry-garlic sauce on those delicious looking pork chops? It sounds like something that we’d love.

Kim: Thanks! Brown pork chops in a skillet, reduce heat, and then cook the chops through with garlic and dry white wine. Remove the chops and deglaze the pan with amontillado. Add olive oil and more minced garlic, cook until the sauce is syrupy, and then finish with chopped parsley and lemon juice. Or just look in Bittman’s How to Cook Everything, if you happen to have that book.

An unusually conventional dinner for us tonight: roasted chicken thighs with tarragon butter; spaghetti with home-made pesto; and eternal cucumbers.

Edited December 19, 2010 by C. sapidus (log)

[Pierogi]

ScottyBoy - OMG, I so TOTALLY LOVE those little piggie bowls for your "Foie Gras Amuse". They are absolutely fabulous !

[ChrisTaylor]

Roast turkey a la Larousse Gastronomique

[bmdaniel]

More ugly food -

SRF Baby Backs, given about 20-30 minutes of heavy apple/cherry/hickory smoke then cooked for 24 hours at 145F (I threw these on after grilling some homemade burgers the night before, which I didn't bother to photograph since I massacred them).

Served with a traditional creamy coleslaw (red/green cabbage, apple cider vin, sugar, red pepper flake, green onions) and a Siduri Pinot (Sta. Rita Hills).

I haven't been that wowed with the SRF ribs; I prefer the meatier loin back ribs you can get in the cryovac at costco.

[rooftop1000]

Todays dinner was an experiment that started a few weeks ago when I decided to take the last bit of Sauerbratten and make dumplings out of it with Wonton wrappers. Today I carmelised two large onions with some garlic and added a touch of worchestershire sauce and equal parts beef and chicken broth...aka onion soup. I added the frozen dumplings and served with a dollop of sour cream on top.

this will happen again....

and I have about a cup of soup left to start gravy for the roast on christmas

tracey

Edited December 19, 2010 by rooftop1000 (log)

[ChrisTaylor]

#56 from Larousse Gastronomique: mole pablano from the convent of Santa Rosa, mostly for the sake of using up the leftover roast turkey.

Tomorrow: poulet au pot.

Edited December 20, 2010 by ChrisTaylor (log)

[Dakki]

Shrimp with rajas.

[Pork Bomb]

Assuming that most of the people that belong to Gully are Advanced Novice (not Chefs), I think this would be a very worthy subject to delve into. It would be great to include a shopping list, ome prep techniques, and even maybe an in a pinch alternate of substitute for harder to procure ingredients. Sice I started reading the post on eGullet the stories that are more home based are the ones that catch my interest the most.

[ScottyBoy]

Well most are excited to share recipes if you ask.

[PopsicleToze]

From last week, chicken pot pie and stock for freezer...

Sunday's dinner was braised country-style pork ribs, potatoes au gratin and peas. The ribs were braised in a sweet onion gravy with some of the stock I made last week with just a little Creole style mustard and a little preserves that I put up over the summer. It was all good, but the pork was amazing.

Tried to make classic shortbread last night, and it was a disaster -- twice. I have no idea what went wrong, and I even followed the recipe to a t. Will try again 1 more time using a different recipe.

Rhonda

[ScottyBoy]

So...much...crab...

[ChrisTaylor]

Poule au pot. My favourite Larousse Gastronomique dish so far.

http://cookingthroughlarousse.blogspot.com/2010/12/peasant-food.html

[Rico]

Scottyboy, you're eating well, it looks like (intentional massive understatement).

And Dakki, that shrimp looks fantastic; like something I'd eat a helluva lot of, given the chance.

I'm late on the butternut squash soup bandwagon, so to make it at least a little interesting, I halved and smoked the squash first before souping it. I'll probably make that a routine for this soup.

Edited December 21, 2010 by Rico (log)

[Dakki]

I'm late on the butternut squash soup bandwagon, so to make it at least a little interesting, I halved and smoked the squash first before souping it. I'll probably make that a routine for this soup.

Looks edible. /understatement.

How'd you smoke the squash?

Edited December 21, 2010 by Dakki (log)

[ScottyBoy]

Looks delicious, also maybe mess around with frying those sage leaves, then they will crumble into the soup and it looks kinda cool. Never smoked the squash before hand, need to try that.

[Rico]

Looks delicious, also maybe mess around with frying those sage leaves, then they will crumble into the soup and it looks kinda cool. Never smoked the squash before hand, need to try that.

Thank you kindly, and that's a fantastic idea. Something new every day ...

How'd you smoke the squash?

I've got a brinkman wet smoker, had some hickory on hand for some pork ribs awhile back, so I put it to use for about three hours. I didn't really worry about the temp - it never exceeded 180, so when I finished smoking it, I put it in the oven at 375 for about 30 minutes just to make sure it was soft. Now the whole house smells like hickory. It's super. And just for the helluvit, I took a picture.

[Dakki]

Yesterday's leftovers in taco form.