Dinner! 2014 (Part 1)

[Paul Bacino]

First Time Sous Vide Rib Cap Season with just Himalayan pink Salt and Malbar pepper

2Hrs @ 140F then Seared on Weber Grill @ 650F

[Blether]

... Sous Vide Rib Cap...

Juicy !

[huiray]

Mushroom soup made with mushrooms so fresh the gills were still pinkish. I buy them from one of the zillion growers here at a dollar/pound. They taste very different when this fresh (and keep almost two weeks in the fridge)

IMG_20140222_184806_917.jpg

I thought you were anti-soups? :-) But I suppose this one is "thick enough" for you?

Looks tasty. What mushrooms were they - the "standard" white mushrooms or something else? Consider mixing in several types of fresh mushrooms next time.

[Anna N]

First Time Sous Vide Rib Cap Season with just Himalayan pink Salt and Malbar pepper

2Hrs @ 140F then Seared on Weber Grill @ 650F

,,,,,,,,,,,,,

Paul,

How large was this roast? It looks delicious!

[gfweb]

Mushroom soup made with mushrooms so fresh the gills were still pinkish. I buy them from one of the zillion growers here at a dollar/pound. They taste very different when this fresh (and keep almost two weeks in the fridge)

IMG_20140222_184806_917.jpg

I thought you were anti-soups? :-) But I suppose this one is "thick enough" for you?

Looks tasty. What mushrooms were they - the "standard" white mushrooms or something else? Consider mixing in several types of fresh mushrooms next time.

Well, this was a thick soup.

They were standard white mushrooms with a handful of rehydrated shiitakes mixed in.

[Shelby]

Franci--I love oxtail. It's been a while since I've made them. Need to rectify that.

Gfweb--Those scallops look perfect.

Huiray--I'm a sucker for pasta. Looks delicious.

ChrisTaylor--Rabbit! I've never cooked it that way. Looks very good.

Salad with blue cheese and pine nuts

Crab cake

Salad with capers and cucumbers

Pizza

Ham, mushroom spinach quiche

[rotuts]

"" Crab cake ""

Only One? an awful lot of room on that plate for a few more. after all, you're going to have to wash the plate anyway

might as well make it worthwhile

[Shelby]

"" Crab cake ""

Only One? an awful lot of room on that plate for a few more. after all, you're going to have to wash the plate anyway

might as well make it worthwhile

LOL! Good point. I never thought of it like that.

Those crab cakes were really rich (to me anyway)….AND, I'm a pasta freak so I was more interested in that.

[huiray]

Thanks, Shelby. Just curious - have you had the "Marcella Hazan" tomato sauce? (If you have please disregard this; or mention that you have indeed have had it)

[rotuts]

here is the area in question:

plenty of room for crab cake (s) and more pasta.

[weinoo]

Start with...

First course. Carciofi w/vinaigrette. Like we used to eat them in California...

Main course...

Roasted kosher chicken, roasted Yukon golds and carrots.

[Shelby]

Thanks, Shelby. Just curious - have you had the "Marcella Hazan" tomato sauce? (If you have please disregard this; or mention that you have indeed have had it)

No, I must confess that I haven't. I know what it is, though. I should try it. I tend to be more of a chunky sauce person. More veggies etc.

here is the area in question:

Room.jpg

plenty of room for crab cake (s) and more pasta.

Start with...

_001_06.JPG

First course. Carciofi w/vinaigrette. Like we used to eat them in California...

_001_02.JPG

Main course...

_001_05.JPG

Roasted kosher chicken, roasted Yukon golds and carrots.

Ohhhhhh Mitch, fresh artichokes. I remember the first time someone made those for me--I was around 10 years old. I LOVED them. In fact, they were supposed to be more for the adults. I was shooed away after a few leaves dipped in butter.

[weinoo]

Ohhhhhh Mitch, fresh artichokes. I remember the first time someone made those for me--I was around 10 years old. I LOVED them. In fact, they were supposed to be more for the adults. I was shooed away after a few leaves dipped in butter.

Yeah - we don't eat them as much as when I lived in Cali and you could sometimes get nice big ones at 3 for $1!

These were purchased at Whole Foods, and if you know how to pick 'em (heavy and squeaky!), even at $2.50 a pop, well worth it.

The elements of my dinner last night were bought at 4 different places.

[Paul Bacino]

First Time Sous Vide Rib Cap Season with just Himalayan pink Salt and Malbar pepper

2Hrs @ 140F then Seared on Weber Grill @ 650F

,,,,,,,,,,,,,

Paul,

How large was this roast? It looks delicious!

Anna..

This was about 1 pound. Believe it or not!!

These are rolls created from the top cap of a Rib-eye.. they can average 1.5 to 2.5 pounds and about 3" in diameter . I had split this off a 2.5 pound cap.

This was aged and graded Prime or better from my source.

Cheers Paul

[Anna N]

First Time Sous Vide Rib Cap Season with just Himalayan pink Salt and Malbar pepper

2Hrs @ 140F then Seared on Weber Grill @ 650F

,,,,,,,,,,,,,

Paul,

How large was this roast? It looks delicious!

Anna..

This was about 1 pound. Believe it or not!!

These are rolls created from the top cap of a Rib-eye.. they can average 1.5 to 2.5 pounds and about 3" in diameter . I had split this off a 2.5 pound cap.

This was aged and graded Prime or better from my source.

Cheers Paul

Ah. Now it starts to make sense! I was misreading the cut of beef you were using. Read "rib cap" but brain translated "rib eye". Thanks so much. Anna

[basquecook]

So, trying to get rid of leftover mashed potatoes, i decided on making a shepard's pie.. I also happened to have a bunch of veal stock. With carrots, frozen peas, parsnips in the house, all i needed was 1.5 pounds of ground beef..

Hows this for a poor man's sous vide.. I had the mashed potatoes in a plastic bag.. I just heated them up in hot water to soften.. I cut the corners in order to pipe it on top of the meat.. We don't have a microwave in the house

I heated up the veal stock and par cooked the parsnips and carrots.. Sweated onions in the other pan. Scallions were getting to the end of their freshness and I was too lazy to get my knife roll so, I was chopping with this old dull knife.

Every recipe called for using butter and worcestershire sauce or however you spell it. I wanted to make it a little more savory.. Plus a little sweetness in the parsnips plays well with star anise.. So, I added like a half of a star anise, then I also added chinese 5 spice powder.. In addition to a little worcestershire sauce, I also used this Black Vinegar and a half a HI Res by six points.. I don't seem to recall what happened to the other half. Different than what I think of a normal chinese vinegar.. it has a richness and a back note of worcestershire sauce as well. Added some frozen peas at the end.

A little spell in the oven, then in the broiler.

The veal stock was pretty damn awesome too..

I have not had many renditions by this is by far my favorite.

Edited February 23, 2014 by basquecook (log)

[mm84321]

Foie gras terrine

[Ann_T]

Basquecook, now that is one beautiful shepherd's pie.

Prime Rib dinner. Presalted on Thursday and roasted at 500°F on Saturday. Corn pudding, Yorkshire Puddings and homemade horseradish.

Edited February 23, 2014 by Ann_T (log)

[rotuts]

Does this look as delicious as it can be ? everything's there !

OK then there is this:

nothing wrong with it. but ....

just saying.

[Paul Bacino]

I call this Marco Polo..

This is a beef and Mushroom Basta!!

[FauxPas]

Thanks, Shelby. Just curious - have you had the "Marcella Hazan" tomato sauce? (If you have please disregard this; or mention that you have indeed have had it)

No, I must confess that I haven't. I know what it is, though. I should try it. I tend to be more of a chunky sauce person. More veggies etc.

Oh Shelby, you should give it a try at least once. I like chunky sauces also, but I still adore that Marcella Tomato Sauce with Onion and Butter. And huiray's pic looks like he left a little bit of chunkiness to the tomatoes perhaps? That's what I do - use whole canned tomatoes and then I don't always break them up as much as Hazan instructs. Sometimes I throw one or two fresh or frozen ones in as well (peeled). And sometimes I add meatballs. (In fact, I have some leftovers of this in the fridge right now!)

She does have a slightly similar recipe where small amounts of onion, celery and carrot are chopped fine but still cooked in butter for 45 mins with the tomatoes. She used a food mill for the tomatoes, but I might leave them a bit chunkier. This is also a recipe where she normally would add heavy whipping cream at the end, but again, I think I've tried it both ways and still enjoyed it.

Is it the slow cooking and the combination of the tomatoes and butter that makes this sauce so good?

Edited February 24, 2014 by FauxPas (log)

[Plantes Vertes]

Ann_T is corn pudding like a custard with corn baked in it?

[huiray]

A very late simple dinner:

Winter melon soup. Made with chicken pieces, pork spare ribs, dried (but rehydrated) Chinese mushrooms (teeny ones plus larger ones (far koo)), dried (but rehydrated) snow fungus, dried oysters, both hung jou and lam jou (two varieties of Chinese jujubes); water, sea salt.

[scubadoo97]

Made Caldo Verde with some organic kale I recently picked up

[rod rock]

Salad for dinner.

Made with rice, tuna, pickled pepper, corn, olive and onion.

Not bad

Edited February 24, 2014 by rod rock (log)