Dinner! 2013 (Part 3)

[Baselerd]

Rico - it's funny I had actually planted that sorrel before I knew how it tasted as well. While it tastes strong, I found that it goes well with a lot of dishes to bring a nice acidity and crunch.

Here's a dish I made from this ChefSteps recipe: sous vide salmon, watercress puree, ginger cream, and pickled onions. The salmon recipe was simply amazing, I had never cooked it in such a way (brined, sous vide @ 104F for 1 hour, then chilled for 6 hours).

Edited July 15, 2013 by Baselerd (log)

[rotuts]

that salmon looks delicious and Id like to ive it a try. however Id like to not do the brine or a weaker brine as Im trying to limit my exogenous sodium content. this might not be a significant amount anyway ....

does the brine add a 'safety' factor? or just a flavor element?

[Baselerd]

I could be wrong, but I believe the brine is mainly to flavor the meat and make the texture firm up a bit. I don't think either the brine's strength or the low-temp cooking is enough to pasteurize the food. I used sashimi grade salmon, so I wasn't as concerned...

[sigma]

The brine makes it so the albumin doesn't bloom to the surface and make your salmon look dirty.

[rotuts]

Soooooooooo if the albumin does not bother me I could try it w/o the salt and w the salt and see?

[sigma]

You can do whatever you like. To me the dish looks unappetizing, so I would try the salmon sans accoutrements.

[Ann_T]

Ann - will you be posting the recipe for the Summer Torte on your blog? Got some red currents to use up!

Kerry, the recipe is now on the blog.

[Kerry Beal]

Ann - will you be posting the recipe for the Summer Torte on your blog? Got some red currents to use up!

Kerry, the recipe is now on the blog.

Thanks Ann - shall head there now!

[basquecook]

Been away recently. I came home to have an event on Sunday. It was a very summery spread.. We had, watermelon salad with parsley, mint, jalapeno and scallions.. After we mixed it up, we sprinkled with champagne vinegar and salt. We also made baked beans, broccoli rabe, a caesar salad, fried chicken and a 22 lb porchetta. There was also a tres leche cake for dessert.

I just have some porchetta photos and the shot of the fried chicken.. The porchetta, we stuffed the loin lengthwise. butterflied the belly, used an extra piece of skin to make sure the whole thing was wrapped perfectly.

here you can see the extra skin flap

Here is the fried chicken.. brined and then dipped into a super spiced flour. in addition to toasted fennel and pepper, there was a ton of white and black pepper, cumin, paprika, cayenne and salt. extra crispy and original

Broccoli rabe had a garlic chile oil we made mixed with a little vinegar.

Doing a fancy catered event this weekend, i hope to remember to take photos. It's going to be a real fun menu.

[rotuts]

Wow. Wow.

[Rico]

I'll throw another wow in there for good measure. That must have been quite an event - everything looks wonderful!

[Morkai]

Oh man, too bad we're on a meat-free week. That porchetta and fried chicken look incredible.

We made crab cakes the other night with a Mediterranean salad. Tried to model them after the crab stand Faidley's in Lexington Market in Baltimore. As little filler as possible, saltines for binding.

Yes, those are frozen curly fries. What can I say? We had a craving.

Edited July 15, 2013 by Morkai (log)

[rotuts]

would you share your crab cake Rx? nothing the matter w fz potatoes. Ill look in to those as soon as its cooler.

after all, P.Tots are the best!

[nickrey]

Bastille day celebration at my wine and food society. Duck confit for 50. Duck fat roasted smashed potatoes served separately.

[Ashen]

3 min pizza

walnut,basil,cress pesto for sauce, grilled chicken, onion, asparagus, moz, the left one has a bit of feta.

I did them on my cast iron comal heated to top oven temp then switched the grill element on when the pie went in.

The lefthand one had a crust half as thick as the right.. this picture doesn't really do it justice but I was too hungry to faff about with it more

[patrickamory]

Pizza looks delicious Ashen.

Namaa's fatoush from Jerusalem, and cavatappi with pork sausage and red onion courtesy Ruth Rogers.

[C. sapidus]

Bruce, what cut did you use for your lamb? I bought a lamb a few months ago and I still have some stewing meat left in the freezer.

Hi Ann, apologies for the belated reply. I used deboned lamb chops rather than leg as specified, and adjusted cooking times accordingly. Our usual grocery store is hit or miss on lamb.

[Franci]

Children's dinner

A simple tomato-fish soup with ditalini

Some goujonettes of bass which I also enjoyed

And since the husband is away, I can cook stuff he would never eat...like this phyllo pie.

[rotuts]

Wow. kids or not it looks fantastic to me!

Ive never though of tomato/fish: would you share the Rx?

fantastic fish always comes from your kitchen!

[jayt90]

A fine three course meal, Franci, nicely photographed.

It is so hot now, I just had beef ribs done in the Weber kettle with walnut logs, and a garden salad. That may be the genre for a few days, everything back yard oriented.

[ScottyBoy]

Been a challenging couple of months in life but I'm back. I did a dinner for friends last night but all I took a picture of was the first course.

Girlfriend loves breakfast so it's caramelized onion cream out of a isi whipper, quail eggs, dried iberico and some honey oats.

Figured those were breakfast flavors.

Good to be back!

Edited July 17, 2013 by ScottyBoy (log)

[FrogPrincesse]

ScottyBoy- great to see you back! Fabulous looking dish.

[Emily_R]

Dinner tonight were Bruce's exceptionally awesome lamb slipper burgers. With corn on the cob and pan fried green beans. Man those burgers - the flavors are so good together. Lamb, onion, ginger, chile, cumin, coriander, cilantro... YUMYUMYUM. Ate them too quickly to capture a picture!

[Steve Irby]

Ann T - I've been a little slack in posting but the photo of the lavash is the bomb.

Basquecook - What a beautiful shot of the prep and presentation of the porchetta.

[mm84321]

Been a challenging couple of months in life but I'm back. I did a dinner for friends last night but all I took a picture of was the first course.

Girlfriend loves breakfast so it's caramelized onion cream out of a isi whipper, quail eggs, dried iberico and some honey oats.

Figured those were breakfast flavors.

Good to be back!

Looks nice. Chives ought to be sliced a bit finer. Welcome back!