Dinner 2014 (Part 7)

[rotuts]

smart Kitty.  likes Goose ?

[scamhi]

 

potato pancake with sour cream and salmon caviar. drank with Chablis

[paulpegg]

Here was a three course meal I put together recently. The first was the caramelized carrot soup from The Modernist Cuisine, garnished with some hot coconut chutney foam. The foam was outstanding, essentially the recipe has you made a fluid gel (using low acyl gellan) with coconut milk, coconut cream, mint, cilantro, and a small amount of hot green pepper. Then you charge it with a whipping siphon and serve it hot.

 

 

I had a pork jowl dish at a local restaurant recently, which kind of inspired the next dish. I brined some chicken thighs (and added a good amount of liquid smoke), then cooked them sous vide for 4 hours at 150 F. I served the chicken with some Brussels sprouts kimchi, asian pear, whipped lemon creme fraiche, radish sprouts, and Togarashi.

 

Finally for dessert I made about half of the components for the "Mint & Chocolate" recipe from Eleven Madison Park. This included spearmint sorbet, chocolate mousse, chocolate cookie crumble, and whipped creme fraiche.

Beautiful job. That's my kind of cooking! I use a chinoise to strain the soup which makes it very smooth. Great presentation also.

[mmille24]

Hi all, catching up a bit here with a couple meals.

 

Dry-aged porterhouse, Burmese chile sauce, and Burmese chicken with limes and garlic.

 

steak.jpg

Why'd you cut up the steak prior to cooking?

[rotuts]

scamhi

 

my congratulations on the Chablis.

 

If I could only get one white wine

 

and could afford it

 

it would be Chablis.

 

the one Red which in times

 

past Ive had, having aged it myself

 

would be very old

 

Zinfandel.

 

Ridge for the Zin

 

only the best years

 

20 Y + is good.

 

sorry for the formating

 

have no Idea why this is happening.

[suzilightning]

Tonight we will celebrate our Christmas...John has been working on a craft to surprise me with.  Have I mentioned I hate surprises?

After getting home from a meeting last night made gravy for the requested lasagna.  About to assemble it in a bit.  Italian bread and garlic paste made...mixed green salad and a simple vinaigrette.

Going in with the lasagna are baked oatmeal made with plums and apricots to be reheated for breakfast tomorrow, thin chicken cutlets with olive oil and herbs to go on the leftover Italian bread for lunch while birding tomorrow and blueberry kuchen with toast dope.

[Shelby]

LOL, I HATE surprises too.  But, I bet his will be a good one  

 

You're realllllllly making me hungry for lasagna.  I will have to make it this weekend!

[rotuts]

BTW

 

the Chablis which  

 

I suggested Above

 

and the Zin which is very different

 

would not Need PureFizz

 

A la MR

 

just saying

 

the MR does need more expansion

 

just not in that area.

 

burp.

[patrickamory]

Why'd you cut up the steak prior to cooking?

 

Apparently a New York steakhouse technique, perhaps originally Peter Luger. For whatever reason, we find that cutting it up and reassembling it gets us to perfection (and it really is). Also much easier to check doneness. There is a video online somewhere.

[gfweb]

Turkey porchetta from a Kenji Alt recipe.

 

[rotuts]

Wow

 

gf

 

wow

[Norm Matthews]

It was between 14º and 20º today.  I made some cream soup. It has potatoes, ham, bacon, green onions, red bell pepper, milk, butter, cheese and sour cream.  

 

[Martin Fisher]

Turkey porchetta from a Kenji Alt recipe.

IMG_20141231_162812_549.jpg

 

IMG_20141231_163052_189.jpg

 

Me likes!!! 

[rarerollingobject]

That turkey porchetta looks amazing, gfweb. I recently did something similar to the Food Lab turkey recipe, but with chicken. And pork stuffing. And cooked it sous vide. So, OK, not that similar, but still:

 

Chicken breast, stuffed with pork and fennel sausage, cranberries and sage. Sous vided for awhile and topped with a stuffing-crumble mix of buttered, toasted bread, pistachios, more cranberries, thyme and crushed pork crackling:

 

 

And crispy potato and thyme gratin:

 

 

And grilled apricots brushed in pistachio oil with crushed pistachio amaretti biscuits, roast pistachios and pistachio gelato. And more thyme.

 

[BKEats]

  This is one of the first times in the last 10 years I have either been out of NYC or cooking for an event on NYE.    We stopped at Murray's Cheese before heading home last night/. We put together  a really lovely cheese plate.  1)There was a Triple Cream : Cremeux de Bourgogne.  2)An aged Swiss- Challerhocker 3)A wonderful blue-Blu di Bufala. It was aged and had little crunchy bits of crystals. Fantastic   We were at a loss as to decide which we liked better between the Challer and the Blue but, even the Cremeux was really lovely for what it was.  Helped break up the intensity of the other two. Texturally, it was dreamy.   The whole spread was 40 bucks.  We ordered a quarter pound of everything.  And have leftover swiss and cremeux as well as bread and meat.  Murray's was jumping yesterday.  They must have had 12 people behind the counter.  In the 12 minutes or less it took the guy to slice my meat and cut the cheese, 30 people had been called.  pretty wild to see the amount of business.  

 

For meat we had a 30 month Prosciutto and this meat called 16th street Salami from a place out of Pittsburgh called, Crested Duck.  The salami was interesting.  It was slightly sour, very porky and tasted Chinese in some way I can't describe. My wife mentioned this to me before I would have brought it up as I thought that may have invited ridicule.  I went on their site last night and it appears they have an array of products that I would like to try.   

 

 

To drink a bottle of 1978 Lopez Heredia Rioja.  While it had no turned to vinegar, I think it had seen better days.  It was "passed it's prime" but, still enjoyable.  The bottle was from a good memory so, it was worthy of a celebration.   Very low key evening. We aren't too mobile these days. 

Edited January 1, 2015 by BKEats (log)

[gfweb]

Fantastic meal RRO! I've missed seeing your food.

 

I've done that porchetta SV in the past and then finished it in a pan of hot oil to crisp up the skin. Its a little better that way, but I didn't have the three hours it takes to cook it SV so I did it old school in a low oven.

[Paul Bacino]

BKEats  -love your choices

 

Happy New Yr

 

We like to add some sweetness, when our lay out look like yours  --  a touch of honey and cranraisens,

 

Best  Paul

[BonVivant]

It's my final day here and I have been eating Swabian food (and drinking Swabian wines, too.). (Where is Swabia?)

 

Two recent meals made in my simple lodging's kitchen: Swabian filled parcels (eaten with fried onions and bread crumbs fried in Schmalz). Schupf noodles with Sauerkraut and Speck (smoked pork belly).

 

 

 

 

 

 

Edited January 1, 2015 by BonVivant (log)

[suzilightning]

BonVivant

 

Do you have a recipe for your maultashen?  They look quite different from mine and I would love to try them.....thanks.

[Norm Matthews]

Bon Vivant, Rheingau wines are among my favorites. Never had a sparkling one though. 

 

Schami, I fondly remember La Forest Chablis .  Both wines are hard to find around here though. It has been a long time. 

[BonVivant]

^^ Maybe you roll the Maultaschen differently?  There are lots of recipes on the web but I think the rolling technics are are sometimes hard to follow.

 

I have this book, bought it on another trip to other towns in this state.

 

[BonVivant]

NM, it was my first sparkling riesling and it was a lovely one.

[Dejah]

Shelby: I must show my s-i-l your roast goose and noodle soup next time he shows up with a wild goose. Usually he's in such a hurry to cook and eat it, that's about all he does with it!

 

New Years Eve: put together a paella for the two of us. No clams to be had so it was mussels, scallops, shrimp, baby octopus, chicken, and chorizo. Had a half bottle of Martini Asti - a walk down memory lane with this wine. I don't drink because any amount of alcohol makes me turn beet red and sleepy, but I really like this...?!

 

Ate while watching Elvis on Tour and Hard Day's Night on the telly, followed by New Years Eve in New York and at Niagara Falls.

 

[Shelby]

Happy New Year, everyone!!!!!!  I hope you all  had a safe and happy night  We had a great evening full of fun things to eat.

 

I've been eying this chashu pork recipe http://www.seriouseats.com/recipes/2012/03/chashu-pork-marinated-braised-pork-belly-for-tonkotsu-ramen-recipe.htmlso since I had a pork belly in the freezer, I decided to make this for NYE/anniversary dinner.

 

 

You should have seen the struggle I had trying to tie this sucker up lol.

 

 

You bring the soy sauce etc. to a boil, then place the rolled pork in, then stick in a 275 F oven for 3-4 hours.

 

 

All done!

 

After a nice long overnight nap in the fridge, you slice it thinly and heat it up in the sauce that you baked it in.  Or, the recipe says you can make ajitsuke tamago using the sauce.  I was going to do that, but I got lazy and only made the eggs.  I didn't marinate them.

 

 

We had a little shrimp cocktail to start off 

 

 

Tuesday I made tons of pork spring rolls and crab rangoon (I rolled them up like the pork spring rolls) and froze most of them.  

 

 

Goodies to put in our pho (it's probably not traditional pho, but it's what I call pho)

 

 

I FINALLY got the eggs right.....set enough to peel, but a bit runny in the middle.  My bowl:

 

 

I have my black eyed peas soaking....now I need to figure out what to have with them.  Mr. Shelby is going deer hunting in a bit, so I have some time to decide

 

 

 

 

 

[ninagluck]

there are some dishes I don't know how to plate them in a more attractive way. nevertheless, it tastes yummi. a traditional austrian recipe, called "reisfleisch", basically a pork stew with rice ;-)