Dinner 2014 (Part 7)

[ninagluck]

not much cooking tonight, roasted bone marrow with toasted rye bread.

[Okanagancook]

A couple of dinners...my hard drive crashed so have been without our main computer for a few days:

 

Boned trout, stuffed with crab, a little panko, parsley, lemon, sliced mushrooms.  Cooked en papillote.  Nice and moist.  Sorry no finished dish picture.

 

Pan seared fillet steak with zucchini and D. Madison's Tunisan Pepper Stew.

 

David Thompson's Chili sauce to go with a roast chicken.  Lots of chili and garlic all pounded together then simmered in sugar and vinegar.  Really nice fresh taste with heat (I chickened out and took all the seeds out)

[rotuts]

nice

 

 

Okanagancook

 

but what's on the R of your first Pic ?

[Baselerd]

I recently made some salmon crudo. I briefly (~4 minutes) brined the salmon in a salt-sugar water brine, and paired it with some cilantro oil, pickled shallots, sanbaizu (dashi + sugar + soy sauce + rice vinegar).

 

 

Also, I pretty much made this dessert recipe exactly as stated: Olive oil cake, dehydrated cake crumbs, eggless vanilla ice cream, orange fluid gel, orange foam, and confit citrus supremes.

 

For some reason the gel didn't set fully, so the foam wasn't as stable as I'd like it to have been. Other than that, it was damn good, and tasted more or less like an orange creamsicle. 

 

[Okanagancook]

nice

 

 

Okanagancook

 

but what's on the R of your first Pic ?

That is the other fish before I put the second fillet on top of the filling spread on the first fillet.  And before the mushrooms were placed on top.  This is a great way to cook fish, well, for me because I seem to always over cook fish.  Which probably explains where we don't eat much fish besides these farmed trout.  

[JoNorvelleWalker]

 

Tonight's gratin dauphinois was a disappointment.  I over cooked it.  The thirty second haricots verts were as they always are:  they can neither be augmented nor diminished.

 

The pinnacle was the 72 hour short ribs.  I cannot imagine better beef.

[Ann_T]

Baselerd, Wow, that salmon is so colourful. Looks delicious.

Last night's dinner.



Small sterling silver strip loin. Presalted and roasted on high heat.

 

 

 

 

 

[Note: This topic continues here, Dinner 2015 (Part 1)]

Edited April 2, 2015 by Mjx
Note added (log)