Dinner 2014 (Part 5)

[Shelby]

WOW, Nina!!!  Could you describe each dish?  They all look amazing.  Like a 5 star restaurant!

[ninagluck]

I will tomorrow

[SobaAddict70]

Great stuff, everyone.

Thanks, Shelby. I had some for breakfast in addition to the scrambled eggs. Really hit the spot.

Tonight:

Warm crushed potatoes, with anchovy, garlic and tomato confit

Ojo de cabra heirloom beans, with black cabbage, shallots and poblano chile

Details for both in the Buvette thread.

[ninagluck]

from top to down:

amuse: tandoori maccaroni, prawns in lardo on lentils, watermelon with onions, mint and bottarga

1st course: pastis cured salmon, fennel sous vide, fennel gel, fennel pollen, fennelgrissini

2nd: clear kohlrabi essence

3rd: pistachio gnocci with ceps

Shot: lime, ginger, apple carbonised

4th: corn fed chickenbreast with corn cream, glazed corn, corn glass, popcorn, jus, fried sage

5th: peach, tarte with thyme shortcrust, with tequila infused peach, sorbet, lavender

[CatPoet]

 

Pork rosette  with hasselbackspotatoes, salad and gravy. It was heaven on a plate.

 

 

Dessert:  Apple crumble trifle... it was divine .

[patrickamory]

Some catching up here.

 

 

 

[SobaAddict70]

Fagiolini in salsa di acciughe ("green beans in anchovy sauce")

Adobong puti ("white adobo"), steamed rice

This version differs slightly from the recipe in RecipeGullet for Filipino chicken adobo.

Recipe is here: http://asianinamericamag.com/2013/02/adobong-puti-the-arobung-maputi-kapampangan-old-style-white-adobo/ with the added step of frying garlic in oil, then frying the chicken after it was done, then returning both garlic and fried chicken to the pot along with a touch of patis (fish sauce), after which the remaining sauce was brought back to a boil for a couple of minutes.

[Mmmpomps]

I have a few more dinners sous vide steak , bone in. Done in a zip lock bag...I may be experiencing beginners luck but this steak was incredible!

Last night I had a leg of lamb halal butchered ( I live in next to a road called International Avenue, I am in Heaven) I would have liked the lamb a bit more medium rare but my guests were very happy with it.

 

[lesliec]

Looks great, Mmmpomps.  That one wasn't sous vide, was it?  Lamb is one of my favourite meats for SV treatment.  I do a very nice line in lamb racks; an hour or two at 58°C then blasted in a hot pan with rice bran oil.

[huiray]

• Chillied chicken wings.

• Wong Nga Pak stir-fried w/ garlic.

• White rice.

 

The wings were marinated w/ powdered turmeric, salt, vegetable oil, just enough water to be able to coat/toss the wings; then deep-fried & reserved (paper towels).  Sliced onions, smashed chopped garlic, sliced deseeded red cayenne and hot long green chillies were sautéed in peanut oil w/ tamarind slurry, palm sugar, salt, fresh lime juice.  The wings were added in and tossed to coat and re-warm.  (I have a feeling I forgot to list something)

 

[JoNorvelleWalker]

Late dinner, 2:00 am.  Chicken mechoui, Paula Wolfert, three hours on the rotisserie.  One of my favorite meals.  It always takes longer than I think.  Tomato from my balcony.  Pseudo North African flat bread which was very good.  Set off all the smoke detectors (OK, there are only two).  Something to do with a generous amount of rum and a 600 deg F baking stone.

[Shelby]

More bacon wrapped doves stuffed with peppers from the garden.  This time they ALL had the livers and hearts left in them.  I was a happy girl

 

 

Scalloped taters.  I really like this recipe.  It's easy and my potatoes always get done.  Before I have had troubles with that.  You start the taters on top of the stove and then finish in the oven.  Heck, maybe everyone does them like that and I'm just late to the party lol.

 

 

[c oliver]

More bacon wrapped doves stuffed with peppers from the garden.  This time they ALL had the livers and hearts left in them.  I was a happy girl

 

photo 1.JPG

 

Scalloped taters.  I really like this recipe.  It's easy and my potatoes always get done.  Before I have had troubles with that.  You start the taters on top of the stove and then finish in the oven.  Heck, maybe everyone does them like that and I'm just late to the party lol.

 

photo 2.JPG

 

photo 3.JPG

Hi, do you have a recipe for those potatoes?  They look wonderful.

[Shelby]

Hi, do you have a recipe for those potatoes?  They look wonderful.

Yes, very very easy.

Preheat oven to 350 degrees

Butter a skillet

Thinly slice 3-4 taters

Place a layer of taters in skillet.

Sprinkle with salt and pepper (I use a flavored salt that has rosemary, garlic and sage in it called Seasonello.  Love that stuff)

Sprinkle about a tsp of flour

Add shredded cheese--I like a sharp cheddar but a Gruyere would be good.

Repeat this process until taters are used up

Pour heavy cream over until it can be seen around the taters--maybe about 3/4 of the way full

On the stove at medium heat bring to a boil

Reduce heat and simmer uncovered until most of the liquid is absorbed--15-20 mins

Pop it in the oven and cook until bubbly and taters are tender.  10-20 mins.  I also add a bit more cheese on top before putting in the oven

[patrickamory]

Mmmmm Soba and hurray - white adobo, chillied chicken wings - this is the good stuff folks!

 

Silkie, pressure cooked with scallions, garlic, salt, water and a splash of rice wine, laid out for boning:

 

 

Returned to the broth, added white pepper and a little rice wine vinegar for black chicken soup:

 

 

Andie's recipe for Jamaican black beans and rice: 

 

 

The ensemble:

 

[mm84321]

Grouse in whiskey, also known as the best thing I have eaten..

 

[c oliver]

Yes, very very easy.

Preheat oven to 350 degrees

Butter a skillet

Thinly slice 3-4 taters

Place a layer of taters in skillet.

Sprinkle with salt and pepper (I use a flavored salt that has rosemary, garlic and sage in it called Seasonello.  Love that stuff)

Sprinkle about a tsp of flour

Add shredded cheese--I like a sharp cheddar but a Gruyere would be good.

Repeat this process until taters are used up

Pour heavy cream over until it can be seen around the taters--maybe about 3/4 of the way full

On the stove at medium heat bring to a boil

Reduce heat and simmer uncovered until most of the liquid is absorbed--15-20 mins

Pop it in the oven and cook until bubbly and taters are tender.  10-20 mins.  I also add a bit more cheese on top before putting in the oven

 

Yes, very very easy.

Preheat oven to 350 degrees

Butter a skillet

Thinly slice 3-4 taters

Place a layer of taters in skillet.

Sprinkle with salt and pepper (I use a flavored salt that has rosemary, garlic and sage in it called Seasonello.  Love that stuff)

Sprinkle about a tsp of flour

Add shredded cheese--I like a sharp cheddar but a Gruyere would be good.

Repeat this process until taters are used up

Pour heavy cream over until it can be seen around the taters--maybe about 3/4 of the way full

On the stove at medium heat bring to a boil

Reduce heat and simmer uncovered until most of the liquid is absorbed--15-20 mins

Pop it in the oven and cook until bubbly and taters are tender.  10-20 mins.  I also add a bit more cheese on top before putting in the oven

Thanks so much.  Sounds great and, yes, easy.

[Norm Matthews]

I made Pasta Puttanesca for dinner tonight. I didn't take a picture. One bowl of spaghetti looks pretty much like another.

[FauxPas]

 

Grouse in whiskey, also known as the best thing I have eaten..

 

Sounds interesting! Can you tell us a bit more about it? 

[mm84321]

Sounds interesting! Can you tell us a bit more about it? 

 

Certainly. The grouse breasts are skinned, de-nerved and marinated in whiskey for 30 minutes. They are then layered in a ring mold, first the breast, then a mixture of the thighs, foie gras terrine, lardo, and porcini mushroom, all cut into a brunoise and bound in a chicken mousse, then topped with the other breast. This is cooked sous vide at 54C for an hour and 15 minutes, then chilled. The bones of the grouse are marinated in whiskey for a few hours, then drained and browned to form a jus with diced carrot, onion, thyme, garlic and black peppercorn. Deglazed with the whiskey marinade, flambéed, reduced, then a ladle or two of chicken stock is added and reduced to glaze, repeated three or four times, then chicken stock is added  to cover and it is simmered for an hour. This jus is then passed and reduced, and finally thickened with pig's blood, and seasoned with a few drops of whiskey, salt and pepper. Once the grouse has been reheated at 85C for 10 minutes, it is cut into rectangles and glazed in this sauce. On the side are La Ratte potatoes cooked in salted water, crushed with a fork with some butter, and on top are potato chips (yukon gold sliced thinly on a mandoline and fried at a low temperature). It is really the greatest thing I have made and eaten. The flavors are pronounced and complex, the taste is rich, but balanced by the whiskey. Simply amazing. A dish from Yannick Alléno. 

[huiray]

• Soup.  Chicken stock, hon-dashi, straw mushrooms, wakame, scallions.

 

 

 

• Beef shin braise.  Smashed garlic, oil, whole beef shin cut into thick rounds, shiro miso, water, simmer; French Breakfast radishes, fennel bulb, simmer; splash of rice vinegar, bit of palm sugar, simmer.  Eaten w/ Fuzhou-type wheat noodles.

 

 

[mm84321]

A bit more straight forward..

Grouse with celery root, foie gras and muscat grapes

 

[Anna N]

A simplified version of Khai Soi

http://www.thekitchn.com/recipe-egg-noodles-with-rich-chicken-curry-sauce-khao-soi-179140

[huiray]

Simple dinner.

 

• Miso soup.  Shiro miso, hot water, wakame, katsuobushi, scallions.  It looked like the previous night's soup although it tasted different.

 

• Firm tofu, deep-fried in oil previously used to deep-fry turmeric chicken wings.  Lingham's Hot Sauce + Kokita Sambal Bangkok + fresh lime juice.  Chiffonaded wong nga pak.

 

[Robenco15]

Certainly. The grouse breasts are skinned, de-nerved and marinated in whiskey for 30 minutes. They are then layered in a ring mold, first the breast, then a mixture of the thighs, foie gras terrine, lardo, and porcini mushroom, all cut into a brunoise and bound in a chicken mousse, then topped with the other breast. This is cooked sous vide at 54C for an hour and 15 minutes, then chilled. The bones of the grouse are marinated in whiskey for a few hours, then drained and browned to form a jus with diced carrot, onion, thyme, garlic and black peppercorn. Deglazed with the whiskey marinade, flambéed, reduced, then a ladle or two of chicken stock is added and reduced to glaze, repeated three or four times, then chicken stock is added  to cover and it is simmered for an hour. This jus is then passed and reduced, and finally thickened with pig's blood, and seasoned with a few drops of whiskey, salt and pepper. Once the grouse has been reheated at 85C for 10 minutes, it is cut into rectangles and glazed in this sauce. On the side are La Ratte potatoes cooked in salted water, crushed with a fork with some butter, and on top are potato chips (yukon gold sliced thinly on a mandoline and fried at a low temperature). It is really the greatest thing I have made and eaten. The flavors are pronounced and complex, the taste is rich, but balanced by the whiskey. Simply amazing. A dish from Yannick Alléno.

Magazine or 4 Seasons? I don't remember seeing that in 4 Seasons. Sounds amazing.