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Dinner 2017 (Part 2)


Dejah
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23 minutes ago, rarerollingobject said:

 

Why? It's more or less like scrambled egg.

 

Dairy and seafood do not mix (IMO).

 

Do not get me wrong, I am often in awe of your most unctuous (and amazingly creative) creations - just the (cooked) milk variable threw me for a loop :P

 

 

Edited by TicTac (log)
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44 minutes ago, TicTac said:

 

Dairy and seafood do not mix (IMO).

 

 

 

So you're not a chowder fan, I gather? :P

Actually, here on the East Coast baking fillets in milk is one of the standard old-school cooking methods. I guess it's what you grow up with. 

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10 minutes ago, scubadoo97 said:

The rule against seafood and dairy seems to be from the Italian doctrine.  

 

I can hear Chef Scott Conant on Chopped belly aching about this Cardinal rule.  

Very true.  I am sure my family's Italian 'heritage' influenced this mindset. 

 

 

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Back to the topic at hand -

 

In the oven are Chicken legs roasted on top of sliced potatoes (A great way to make chicken fat / crunchy taters!), roasted yams, and a new concoction - hearts of palm salad with cilantro and arugula with a sherry vinaigrette.

 

Edited by TicTac (log)
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Found a keeper of a recipe for cauliflower in the NYT Cooking section, here. Yeah, it says broccoli; I had cauliflower, a head that needed using. I went with the capers and anchovy filets and olive oil, and used garlic confit instead of minced garlic. I used Aleppo pepper instead of regular red pepper because I love the flavor of it. I didn't have fresh mozzarella, but I did have some homemade ricotta I needed to use. Kalamata olives, and parmigiano instead of pecorino because that's what I had.

 

cauliflower.jpg

 

It's good. It's a keeper, if it is a strongly modified version of the NYT recipe. Baking time was 20 minutes on steam bake at 375 in the CSO, after the cauliflower had parboiled for 2 minutes.

 

Had it with pork chops I had actually cooked Sunday and decided I didn't want. I'd seared them and then simmered them in hard cider. I warmed them back up, pulled them out and then reduced the remaining sauce. Cooked egg noodles and tossed them in the reduction, with a little added butter.

 

Kinda monochromatic meal, but it was good. Broccoli would be good this way, too, and I'll try it.

 

dinner 0131.jpg

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Last night, a traditional fish sandwich made with haddock:

 

fish sandwich.jpg

 

Tonight, a miso-marinated salmon reuben with kimchi dressing.  The recipe was from a cookbook called Asian American--I received it as a holiday gift.  The sandwich was interesting, but quite rich.  I could only manage half before crying uncle. 

 

salmon reuben 2.jpg

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5 hours ago, scubadoo97 said:

The rule against seafood and dairy seems to be from the Italian doctrine.  

 

I can hear Chef Scott Conant on Chopped belly aching about this Cardinal rule.  

 

Isn't bacala often cooked in milk?

 

And burre blanc, a classical sauce for fish, involves a ton of butter. As does scampi.

 

Having said that, cheese and fish is a mis-step, I think.

 

Conant is a bully and FOS half the time.

 

 

Edited by gfweb (log)
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4 hours ago, kayb said:

Found a keeper of a recipe for cauliflower in the NYT Cooking section, here. Yeah, it says broccoli; I had cauliflower, a head that needed using. I went with the capers and anchovy filets and olive oil, and used garlic confit instead of minced garlic. I used Aleppo pepper instead of regular red pepper because I love the flavor of it. I didn't have fresh mozzarella, but I did have some homemade ricotta I needed to use. Kalamata olives, and parmigiano instead of pecorino because that's what I had.

 

cauliflower.jpg

 

IWas there ANYTHING the same as what was in the original recipe? :laugh:
Your version DOES look delicious!

 

Dejah

www.hillmanweb.com

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the issue with cheese and seafood is that most cheese's flavor would overwhelm the more delicate flavors of seafood.

 

I like pasta frequently w a light creamy sauce .  one that does not breakdown w a little reduced wine.

 

I don't keep cream in the house as id use it infrequently.

 

i do have  goat cheese often , TJ's  SilverGoat  in the logs.  Tj's of course doesn't make it , but sells it at about 33 % less than elsewhere.

 

I take a slice , mix it w a little milk to that its the consistency of very heavy cream , add that to reduced white wine and now have

 

a creamy sauce for the pasta

 

back to the seafood  :  try this with some shrimp and your pasta  or freshly cooked salmon and your pasta.  etc

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image.jpeg

 

Cauliflower gratin and a glass of wine  made a very satisfactory dinner. 

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