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liuzhou

Dinner! 2014 (Part 1)

585 posts in this topic

Early dinner last night:

 

• Deep-fried firm tofu chunky slices, sort-of an atsu-age., a.k.a. 炸豆腐 (Yale Cantonese: ja3 dou6 fu6) using Chinese terminology.  The tofu was pressed for a bit to get more water out of it before slicing and frying.  Eaten with sliced scallions, grated raw daikon and a sweet chilli dipping sauce [Lingham's] mixed with fresh lime juice.

• Soba noodles (with yam); dressed with finely chopped Romaine lettuce heart leaves, katsuobushi, chopped scallions, grated daikon, and soba shoyu [Assi] mixed with a little Izu oroshi-wasabi paste.

 

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Basquecook, are those figs look very good! Dry, soaked?

When duck and foie gras were abundant I use to make this dish of foie gras/duck/figs that I loved so much. 

 

Franci, incredible. I forgot about your vintage stove! How are you finding actually working with it? It's a thing of beauty.

 

Thanks, Patrick. I know the stove looks charming but after 6 months of using it, I'm not such a huge fan anymore. If I could, I would like a mix of induction and gas. There were some functions I just loved on induction and I miss (timer on each burner and low simmer, rapid boil, more consistent cooking with my pressure cooker).

The oven is just a pain! Even at lowest setting once it's warm doesn't go below 130 Celsius! So forget slow brasing, You need to turn on and off to keep it low. It's just gas, no other functions, of course and it's no self cleaning. I HUGE pain for me. I hate this oven.

The broiler rocks. Wonderful, For the pork I was able to move the pan around and use it almost like a torch, something you cannot do with a regular broiler

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Basquecook, are those figs look very good! Dry, soaked?

When duck and foie gras were abundant I use to make this dish of foie gras/duck/figs that I loved so much. 

 

 

 

 

Yes, yes.. Dried figs..  Served the sliced duck over the risotto and then topped with the fig sauce.    I serve a similar duck dish at catering events.  I make a cherry demi glace sauce with a chunk of foie and sliced duck and add a bruleed pineapple ring.. Your fig dish sounds similar and really exciting.   Can you describe it more, I will have to give it a go during some event.  


“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

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Early dinner last night:

 

• Deep-fried firm tofu chunky slices, sort-of an atsu-age., a.k.a. 炸豆腐 (Yale Cantonese: ja3 dou6 fu6) using Chinese terminology.  The tofu was pressed for a bit to get more water out of it before slicing and frying.  Eaten with sliced scallions, grated raw daikon and a sweet chilli dipping sauce [Lingham's] mixed with fresh lime juice.

• Soba noodles (with yam); dressed with finely chopped Romaine lettuce heart leaves, katsuobushi, chopped scallions, grated daikon, and soba shoyu [Assi] mixed with a little Izu oroshi-wasabi paste.

 

attachicon.gifDSCN0723a_800.jpg

attachicon.gifDSCN0725a_800.jpg

 

That is beautiful.


Edited by Ranz (log)

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Yes, yes.. Dried figs..  Served the sliced duck over the risotto and then topped with the fig sauce.    I serve a similar duck dish at catering events.  I make a cherry demi glace sauce with a chunk of foie and sliced duck and add a bruleed pineapple ring.. Your fig dish sounds similar and really exciting.   Can you describe it more, I will have to give it a go during some event.  

 

I got the idea from a Gordon Ramsay's recipe for calf's liver. It's very simple but I like it.

 

Basically you mash some fig pulp and combine with a vinagrette (with a touch of lemon, vinegar of your choice). Caramelized some figs in duck fat (or foie fat). Cook duck breast and fresh foie. After I remove most of the fat I just scape the pan with my fig dressing and plate.

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We went out last night for a modernist take on Indian cuisine...

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Onion bhaji

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Sourdough naan bread

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Scallop tartare, pomegranate, gunpowder seasoning and a scallop samosa

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Mixed vegetables

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Butter chicken and tori

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Chukkandar gosht (Beetroot and Lamb) with tarka daal

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Rhubarb and tea

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Ananas crumble (pineapple & black pepper) with white chocolate powder & sauce

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Simple but satisfying dinner last night. Delmonico steak (cast iron skillet method) (not shown - the bone which is my favorite part after the cap of course), red carrots (cooked in foil with cumin and dry vermouth), My Bloody Valentine red ale from AleSmith, ciabatta bun from Bread & Cie.

 

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This almost certainly could have benefited from a longer rest. I like to let duck breasts, and most meat for that matter, rest for a long time after I cook it, then I quickly reheat at a high temp, say around 500F, or as high as your oven gets, for 1 or 2 mins. The meat will be warm, and the juice will be inside, rather than on the cutting board. I picked up the technique after watching a few dinner services at Daniel, where it is the norm. 

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I totally, agree.. 4 people drank 5 bottles of wine. This was the last course and we sat around the island in the kitchen while I was grilling the two breasts.  But yeh, when I am cooking for customers or cooking on a normal night, I am very aware of resting meat.  Also, because of the photo accent the camera used causing a high red balance , it looks like there is a lot more juice then there was..  It may seem like it is pools but, that was not the case. 


Edited by basquecook (log)

“I saw that my life was a vast glowing empty page and I could do anything I wanted" JK

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How long of a rest would you recommend?

 

At least as long as it took to cook. This also applies to some fish, such as when you cook turbot on the bone. One exception would be proteins that are cooked, slowly, at a low temp, such as a piece of beef fillet in a 300F oven, which can rest for 10 minutes, then be eaten straight away, or something like a sweetbread which retains heat very well, and is perfect after a 10 minute rest. 

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Garlic-black bean pan-fried fish – Partly fry fish fillets (haddock) and remove. Stir-fry a chopped head of garlic, knob of ginger, salted fermented black beans, and cilantro stems. Add dark soy sauce, rice wine, sugar, black pepper, and cayenne, and reduce. Remove half of the black bean mixture, return fish to the wok, cover with the remaining mixture, and cook until done. Garnish with cilantro.

 

Had a heck of a time keeping the haddock from flaking to pieces. Need to use a sturdier fish next time. Served with jasmine rice and salad.

 

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Not trying to be authentic Mardi Gras. Just trying to use whatever I had in the refrigerator and the pantry.

 

dcarch

( Can't seem to get my pictures smaller! )

 

Mardi Gras Surf & Turf, New Orleans Shrimps and Blackened (sous vided, Actually) Beef Tenderloin

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Dirty Rice

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Miso marinated flank steak with toasted cheese bread.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Never call a stomach a tummy without good reason.” William Strunk Jr., The Elements of Style

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Franci--Beautiful fish and taters!

 

Dcarch--A fellow Mardi Gras celebrator :)  Lovely surf and turf.

 

 

I love drawing on my chalkboard and changing it for the different seasons/holidays

 

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We started with some fried pheasant livers, gizzards and hearts

 

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Then, this was going to be crawfish étouffée, but the crawfish tails that I thawed out were YUCKY.  So, I got out some andouille sausage (that really didn't have the taste that andouille sausage should--this stuff was more like just plain sausage) and went with that.  So, andouille sausage étouffée???  It ended up being pretty good.

 

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Finished with some Mardi Gras cinnamon rolls

 

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Shelby  I've never had fried pheasant livers, but if they are anything like chicken livers I know that I would love them.

 

Garlic%20Shrimp%20%20Spanish%20Tapa%20Ma

 

Spanish Tapa - Gambas al Ajillo - Garlic Shrimp as a main course.  With homemade bread for sopping up the wonderful garlic sauce.

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Tonight I made a roast chicken Zuni style with fava beans and artichoke heart bottoms. The favas/ful still have their jackets on but I like the texture. unuquvy3.jpg

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