Dinner 2014 (Part 5)

c oliver · October 6, 2014

Ah. I do the same with foie gras – I do the simple sear. (Oh! the aroma! Yum!!!) I have removed large veins from some pieces on occasion while trying to keep from "tearing up" too much of the membrane covering the liver, on occasion. I have not made foie gras terrines or torchon and, if truth be told, don't take to them that much, preferring to keep the liver "intact" and do the simple sear instead. I've got torchons from Hudson Valley before too - they tended to languish in the fridge...

p.s. Lovely meal, c oliver!

Thanks, kid. It was simply perfect

Norm Matthews · October 6, 2014

I made some Seolleongtang (Korean Beef Bone Soup) yesterday. Charlie and Cassie had some last night and I froze the rest for his mom when she gets here for the wedding in a few weeks. On Wed. I plan some pork hocks, navy beans and greens. Here is one of the kids recent engagement pictures.

BonVivant · October 7, 2014

Crazy marbling! This is premium Hida beef. Well, why not, when one is visiting pretty Takayama (Japan)?!

You cook the meat yourself on a curved grate to your liking. This plate of meat is 300gr for 2 of us and we were very full afterwards. In Argentina we had to split one steak, standard size there is 400gr!

(this series: http://tinyurl.com/nc5gs6x)

Willie · October 7, 2014

I just returned from the Selay, Bitterroot wilderness and there was a bumper crop of huckleberries. The forest grouse have been gorging on the berries for the last five or six weeks. These birds were everywhere. I marinated this one in huckleberries juice overnight and rubbed homemade pesto on it before putting it in the Dutch oven with potatoes onions and morels. These are some of the fattest birds I've ever seen up there before. There was no chance of getting a finished photo after two hungry hunters had hiked 8 miles that day, sorry.

**Smithy** · October 7, 2014

Great find, Willie! How big is that grouse? It looks quite a bit larger than our ruffed grouse, which weigh in well short of a pound.

c oliver · October 7, 2014

I just returned from the Selay, Bitterroot wilderness and there was a bumper crop of huckleberries. The forest grouse have been gorging on the berries for the last five or six weeks. These birds were everywhere. I marinated this one in huckleberries juice overnight and rubbed homemade pesto on it before putting it in the Dutch oven with potatoes onions and morels. These are some of the fattest birds I've ever seen up there before. There was no chance of getting a finished photo after two hungry hunters had hiked 8 miles that day, sorry.

Wow! You get morels in the fall. That's incredible.

Willie · October 7, 2014

That grouse was about a pound and a half. The morels were picked back in June in the McCall Idaho area and then dried. There's also the blue grouse which is not as common as the forest grouse and they can get up around 2 1/2 pounds. We would usually see four to eight grouse in the morning and roughly the same in the evening. As you can see they have a lot of breast meat.

Edited October 7, 2014 by Willie (log)

CatPoet · October 7, 2014

Sundays dinner, a lovely Dutch Hachee with boil potatoes, peas and pickles.

Monday dinner, well this is the left overs from our feast of yummy stuff. The recipes I have comes from the net , my mum´s friend who grew up in China and a woman I know who's both name means Cherry, Finnish and Chinese ( surname ). So there is pau, chicken spring rolls, pork spring rolls, beef skewers ( that is from a cookbok I have) , potsticker and steamed dumplings and in this case just soy as dipping sauce. We did have a few other choices at the table.

Inside the pau, YUM.

patrickamory · October 7, 2014

In Boston for the weekend.

4 lbs of hen-of-the-woods, harvested from the front yard:

Cleaned and sliced:

Cream of mushroom soup:

Count neck clams from Barnstable:

Pasta with white clam sauce:

Tongue of fire beans, grown in the town we were staying in:

Shelled:

In a Tuscan style salad:

huiray · October 7, 2014

In Boston for the weekend.

4 lbs of hen-of-the-woods, harvested from the front yard:

maitake_whole.jpg

...
Tongue of fire beans, grown in the town we were staying in:

beans_unshelled.jpg

Shelled:

beans_shelled.jpg

...

Those maitake mushrooms look great. "front yard" ?

I suppose those beans were too old to cook as whole beans? Would you cook these whole (and others) - i.e. other than the usual "green beans" - after topping-and-tailing/destringing when younger/tender? (I do. :-) )

patrickamory · October 7, 2014

Yes - front yard! The amount is staggering - new ones popping up daily.

They come up under a 120 year old oak tree that is dying, which is apparently an environment that maitake love.

(If we don't harvest them, the local landscapers come around and just come right up on the lawn and take them.)

Ann_T · October 8, 2014

Pizza last night using my new toy .

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A Bakerstone Pizza Oven for the grill.

The oven gets up to 800°F depending on your grill. I have a five burner grill.

Baked two pizzas, both in less than 4 minutes.

Sausage%20and%20Mushroom%20October%206th

First up was one topped with sausage and mushrooms.

The oven is hotter in the back so the pizza needs to be 1/4 turned every 45 seconds.

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After two turns.

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Really happy with the crust.

Second Pizza went into the oven immediately after the first came out. No need to wait.

In fact, I turned the grill down a little for the second pizza.

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Second was a Margherita Pizza.

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After first turn.

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Just out of the oven.

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My peel was too big for the Bakerstone, and I couldn't find a smaller peel locally, so I made my own.

rotuts · October 8, 2014

saw the bakerStone at BB$B a while back

glad to see it works !

rotuts · October 8, 2014

and here it is:

http://www.bedbathandbeyond.com/store/product/bakerstone-pizza-oven-box/1042363606?Keyword=bakerstone

$ 119 or $ 95 for most of us.

**Shelby** · October 8, 2014

I love your homemade pizza peel, Ann--not to mention, such great looking pizza!

Patrick, those mushrooms and those clams. Jealousy abounds.

More teal again last night. This time done on the rotisserie.

huiray · October 8, 2014

Pork & shrimp wontons [Prime Food] w/ skinny wonton noodles, blanched romaine lettuce, chopped scallions & a soup from chicken stock simmered w/ small shiitake mushrooms, smashed garlic and a handful of "stock fish" (a kind of small dried anchovies; 青公魚) (see picture). The mushrooms were retrieved and added to the bowl of noodles, the stock filtered.

Edited October 8, 2014 by huiray (log)

Kim Shook · October 8, 2014

Thanks to everyone for the nice comments on my beef Burgundy. Here’s a link to the recipe for those who asked: http://www.recipecircus.com/recipes/Kimberlyn/SOUPSandSTEWS/Modern_Beef_Burgundy.html

rotuts – see the link above. It was a TV recipe (America’s Test Kitchen), not one of the magazines or books. I can’t for the life of me remember which Burgundy I used. I know it was inexpensive – maybe Woodbridge?

Shelby – love the combination of potato soup and toasted cheese sandwiches. You are the only person other than my family who I’ve seen make toasted cheese sandwiches in years. Everyone seems to only make grilled. I love both, but sometimes toasted works best!

Basquecook – that is certainly some gorgeous fried chicken! I love fried chicken and contend that the ‘recipe’ (ingredients) are less important than the method (brining, soaking, coating). Do you agree?

Ann – gorgeous pizzas! My favorite is a Margherita – always the true test of a pizza joint. And your peel is, as always, a work of art.

Mr. Kim made chili for the UVA tailgate on Saturday and we’ve been eating it ever since:

Edited October 8, 2014 by Kim Shook (log)

**Shelby** · October 8, 2014

Now I want chili. Cornbread muffins on the side, Kim?

I agree wholeheartedly about the toasted cheese vs. grilled cheese. Toasted makes it easier for the bread to soak up the soup

CatPoet · October 8, 2014

Typical Swedish meatball dinner. YUM: Lingon and potatoes and meatballs smothered in cream gravy.

jesusfdezprieto · October 8, 2014

Hello everyone,

This is my first post here. This weekend I cooked a typical spanish stew: potato, níscalos (a kind of mushroom lactarius delicius) and butifarra negra (a kind of blood sausage from Catalonia), made with brown chicken stock. Absolutely amazing!!!

Regards!!

@jesusfdezprieto

Edited October 8, 2014 by jesusfdezprieto (log)

Unpopular Poet · October 8, 2014

72 hour short ribs with a veal stock sauce, mashed potatoes and peas. I really enjoyed the short ribs this time around -- I think the total lack of seasoning before they went in the bag made a huge difference. The pictures, as usual, look like they were taken by a 3 year old hopped up on espresso.