Dinner! 2014 (Part 4)

scamhi · July 15, 2014

roast chicken with mushroom sauce, broccoli rabe and sweet potato.

CatPoet · July 15, 2014

SobaAddicted70 have you tried making rose honey?

SobaAddict70 · July 15, 2014

SobaAddicted70 have you tried making rose honey?

No, not yet.

It'll be a while before I get to that project -- because (1) the roses I buy are from my farmers' market, and (2) the season for them is over.

Paul Bacino · July 15, 2014

William Colsher incredible looking pizza.

Il Casale meatballs on Ternetta vermicelli.

meatballs_top.jpg

meatballs.jpg

Patrick.. Why do you rinse the ground meats? For those meatballs?

Looks lovely

CatPoet · July 15, 2014

Soba put it up for next season. It said to be lovely, how ever I am highly intolerant to roses so I have only sniffed it.

CatPoet · July 15, 2014

Kim Shook. It has a very soft texture, moist and lovely due to the brine.

SobaAddict70 · July 15, 2014

Soba put it up for next season. It said to be lovely, how ever I am highly intolerant to roses so I have only sniffed it.

It'll have to be a trial and error run and a limited small quantity.

Those roses aren't cheap. You're looking at approx. $5 for a box that contains about 1/2 cup of miniature edible roses. I tried to convert that quantity to the metric system but I'm not sure of the weight.

I'll keep it in mind for the future though. (Is there a canning/preserving thread? Might want to split this off. I'm starting to explore canning in baby steps; I want to make jam, jelly and canned tomato confit.)

spipet · July 15, 2014

Only made a picture from dessert, but dinner was veal cheeks and mash with some rocket salad. Dessert is red fruit with lemon curd (yum!).

rotuts · July 15, 2014

I must say

scamhi

Id love to know how to do a baked sweet potato that way

w the skin etc

looks delicious

**FrogPrincesse** · July 15, 2014

In celebration of Bastille day I went all out yesterday -

Bone marrow, lemon and thyme gremolata, chive salad. The bone marrow was cooked (from frozen) on the grill in a cast iron skillet. The gremolata and chive salad (dressed with olive oil and red wine vinegar, s&p) is a vague attempt at cutting some of the richness from the marrow. I was already comatose after this but so happy.

Then I had a hanger steak with Bordelaise sauce. I used the cast-iron skillet that still had the marrow juices to cook the steak. Once it was done (which took about 5 minutes - just enough time to get a good sear), I put the skillet back on the grill while the meat was resting, added a ton of thinly sliced shallots and a good amount of butter, caramelized the shallots a bit, deglazed with red wine vinegar, added red wine that I reduced, added more butter to emulsify the whole thing, finally adding chives, and the juices from the meat. Sounds complicated but this only took a few minutes.

I really like hanger steak - it's flavorful (some might say, slightly gamey) and tender at the same time. This one from one of my favorite butcher's shops was a prime example.

mm84321 · July 15, 2014

Black bass studded with olives in a tomato sauce

dcarch · July 16, 2014

Mm84321 – another masterpiece.

FrogPrincesse – Great way to celebrate Bastille Day.

Kim – Love everything that comes out from your kitchen. A big Wow for the burger!

Shelby – A perfect pizza is a home made pizza, like yours.

SobaAddit – consistently beautiful pictures.

Huiray – That is one amazing Linguine alle zucchine e fiori di zucca..

Patrickamory – I always admire your pasta dishes.

Liuzhou – A perfect summer dinner.

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Went to the farmers market, Yellow squash looked nice, and rainbow trout smelled fresh. So it was Rainbow trout on squash. Compatible food pairing? Who cares. I was hungry. :raz:

dcarch

patrickamory · July 16, 2014

dcarch thanks - and I had to laugh! brilliant.

Paul I tried not rinsing the meats this time and it was just as good. so I think that part of the recipe can (thankfully) be discarded.

**Shelby** · July 16, 2014

Oh dcarch LOVE LOVE LOVE the smiley squash!!!!!!

Steve Irby · July 16, 2014

Grilled chicken and vegetables just minutes away from the table. The chicken was seasoned with a spice blend from World Spice (Khmeli Suneli) consisting of basil, savory,fenugreek seed & leaf, cinnamon, black pepper, cloves and coriander mixed with Rouses's cajun seafood boil. A little unconventional but the flavor profile is fantastic. Served with a mixed greens salad.

huiray · July 16, 2014

Oh dcarch LOVE LOVE LOVE the smiley squash!!!!!!

Their hairdos too!!!!

IowaDee · July 16, 2014

And my mother told me not to play with my food...what was she thinking? Love the squash family!

huiray · July 16, 2014

dcarch thanks - and I had to laugh! brilliant.

Paul I tried not rinsing the meats this time and it was just as good. so I think that part of the recipe can (thankfully) be discarded.

So would you conclude then that it WAS nonna laughing into her sleeve? ;-) :-)

Blether · July 16, 2014

So would you conclude then that it WAS nonna laughing into her sleeve? ;-) :-)

My guess is, Nonna lived in a time & place (and climate) where minced meats were less reliably hygienic than those in a modern American supermarket.

Anna N · July 16, 2014

darch,

I can't stop smiling at your squash.

huiray · July 16, 2014

My guess is, Nonna lived in a time & place (and climate) where minced meats were less reliably hygienic than those in a modern American supermarket.

http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-15?p=1962282#entry1962282

http://forums.egullet.org/topic/147265-dinner-2014-part-2/page-15?p=1962297#entry1962297

huiray · July 16, 2014

• Wild-caught US prawns stir-fried w/ ginger, scallions, hot long green chillies, shallots, Redmond salt, white pepper, and Shao Hsing Hua Tiao rice wine.

• Yu choy sum stir-fried w/ garlic.

• White rice.

Stuff for the prawn dish (minus the wine)