Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2014 (Part 6)


gfweb
 Share

Recommended Posts

Salad with rye toasts, a poached egg and some greens and reds.. also some smoked and cured fish from my wife's sister in Alaska. 

 

15759703337_af53e6779d_z.jpg

 

osso bucco with polenta

 

15944781542_b378737512_z.jpg

 

 

a bunch of doughnuts from the Doughnut Plant

 

15943480081_0257a6e2f1_z.jpg

 
 
The two days later, with the leftover meat and sauce, we made gnocchi. 
 

15329417484_5568245cc0_z.jpg

15951695835_16ef4fe8be_z.jpg

 

15765666909_638b0a321f_z.jpg

 
Edited by BKEats (log)
  • Like 11
Link to comment
Share on other sites

Two cuttlefish right after being gutted, weighing 2.5kg in total before that. The big one I braised in tamari and other things. The colour is from annatto powder. It was super tender I actually cut it with a spoon on my plate. Next time I shall try braising for 1 hour instead of 2.

 

First photo is dark but otherwise I like the composition. I left the membrane on so that the camera has some texture to focus on. Membrane peels itself off during cooking. (Braised aubergines in the background in one photo)

 

ibbHPry8cv2Xuy.JPG

 

i6RisOdTubD6I.JPG

 

igaWLFmIlBi7r.JPG

  • Like 5
Link to comment
Share on other sites

here in vienna the meat cuts are so different from many other european countries. today I used the backbone muscle of pork and braised it in red wine. served with pappardelle and a salad on the side. no knife needed

IMG_0875.JPG

Edited by ninagluck (log)
  • Like 8
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

×
×
  • Create New...