Dinner 2017 (Part 6)

[HungryChris]

5 hours ago, Duvel said:

And' pig's ear (as per request of the German guy):

As one who pickles and enjoys pig ears, this interests me. It looks as if several ears were rolled up into a loaf of sorts, then braised in a seasoned broth and sliced. Am I close?

HC 

[Duvel]

3 hours ago, HungryChris said:

As one who pickles and enjoys pig ears, this interests me. It looks as if several ears were rolled up into a loaf of sorts, then braised in a seasoned broth and sliced. Am I close?

HC 

Pretty much, yes. Normally the ears are boiled for some time in water with ginger and scallion until "pliable", then stacked (here only two layers) and rolled up. Finish is a two to three hour braise in master sauce ("lu"), made from soy sauce, sugar, yellow wine and assorted spices (star anise, cassia, various pepper corns, black cardamom, fennel, licorice - pretty much a house mix). Coll, slice, serve. This rendition was sweeter than usual, with a pronounced peppery touch. The dipping sauce was sweetened vinegar (almost like balsamic). I love that stuff ...

[liamsaunt]

Thin spaghetti and zucchini noodles with bay scallops in a lemon sauce

 

[Norm Matthews]

I tried a recipe from Fine Cooking called Pork Chops Milanese but changed enough things so it may not be Italian after I got through with it. In any case we both thought it was a keeper and worth doing again.

 

 

Edited October 17, 2017 by Norm Matthews (log)

[JoNorvelleWalker]

13 hours ago, Duvel said:

'Tis the season ...

 

For hairy crabs, of course. And they coincide with a board meeting I have to attend to in Shanghai, so tonight ...

 

All things Crab ...

 

 

Look at those little beauties ...

 

Of course with some sides ...

Soy-milk soup of crab:

 

Pastries with crab:

 

Tofu with crab roe:

 

Xiaolongbao with ... eehm ... crab:

 

And pig's ear (as per request of the German guy):

 

Plus a couple of other things to complete a Chinese table. All washed down with yellow wine (because crab!):

 

 

Happy !

 

Beautiful!  I wish I could bring myself to like this.

 

[JoNorvelleWalker]

Leftovers here tonight:

 

 

Sauce from the malloreddus of a few days ago.  Served tonight with spaghetti Rustichella d'Abruzzo.

 

 

 

Olives and sauce from Pesce alla Vernaccia.

 

Last night's baguette with European sweet butter.  Not to mention liter and a half of Soave.  (No picture.)

 

 

Regrettably I was unable to finish the sauce, the olives, bread, Soave, nor butter.  But I did manage to kill a bottle of Whistlepig.

 

[Duvel]

2 hours ago, JoNorvelleWalker said:

 

Beautiful!  I wish I could bring myself to like this.

 

The crab or the yellow wine ?

[mgaretz]

Wood-fired roasted chicken, El Pollo Loco style, served with baked garnet yam (picture is pre-butter), snap peas cooked ALV and salad.

 

 

[weedy]

sweet potato.

[ninagluck]

on the weekend I cooked with some friends a "welcome fall" dinner

amuse: scrambled egg, porcini, "belper knolle" miso cured egg yolk, nettle

Terrine with porcini, quail, black walnuts, raspberry vinegar pearls, breadsticks

 

Bitter Greens, butter sauce, finger limes

 

reduced red cabbage juice, red cabbage kimchi, jicama

Carp Quenelles.yellow beet mash, horsradishfoam, salty fingers

 

Beer and sea buckthorn shot

the duck: confit of leg in smoked duck fat, breast, chestnut dumplings, cranberries, jus

Mille Feuile, filled with a dark chocolate ganache with williams pear schnaps, pear in a saffron/vanilla syrup, sorbet from pear cider, pear gel, sweet capers

 

[Anna N]

Oh my!   It is such fun when you can cook with friends. 

[kayb]

On 10/16/2017 at 2:07 PM, Shelby said:

@kayb  I hope your friend is ok!

 

 

Well, she's still amongst us, anyway. I can testify that hospital food is no better here than @liuzhou experienced in China, but for the meatball sub I had for lunch which was at least edible.

 

Bolognese is still in the fridge.

 

 

[weedy]

6 hours ago, ninagluck said:

...

the duck: confit of leg in smoked duck fat, breast, ...

 

 

 

 

I'm very curious how you smoked duck fat

[gfweb]

16 minutes ago, weedy said:

 

 

I'm very curious how you smoked duck fat

 

I could see smoking a breast (with fat)...then rendering the fat after cooking the breast SV. Voila ...smoked duck fat. 

[weedy]

I could 'see' rendering fat and smoking it in a sealed container with my Smoking Gun!

 

but I'm curious how Nina did it; not just how I might!

[JoNorvelleWalker]

More leftovers.  Re-grilled pork chop, aging Brussels sprouts, three day bread -- which the CSO resuscitates marvelously.  Last of a bottle of Valpolicella.  First Valpolicella I'd had in forever, prompted by the NY times.  Really, really good.

 

I recall forming an opinion in my youth that Valpolicella wasn't fit to imbibe.  So wrong I was.  Hard to believe I've been drinking legally for over half a century.  Making up for lost time.

 

[CantCookStillTry]

Got stranded alone. Ate out. Got the chicken. 
It put all the effort into tastiness and not so much in appearance. 

 

 

Edited October 18, 2017 by CantCookStillTry (log)

[ninagluck]

I melted the duck fat, put it in a shallow baking pan and cold smoked it 3 x 10h

[Shelby]

Beef and broccoli to use up some leftover steak

 

[liuzhou]

Chicken leg meat marinated in Shaoxing wine with potato starch. Stir fried with garlic, ginger and chilli, white mushrooms, sugar snap peas and Chinese chives. Finished with soy sauce and sesame oil. Served with rice.

 

Edited October 18, 2017 by liuzhou (log)

[weedy]

4 hours ago, ninagluck said:

I melted the duck fat, put it in a shallow baking pan and cold smoked it 3 x 10h

 

Thanks 

so you kept it in a liquid state the whole smoking time 

[ninagluck]

3 hours ago, weedy said:

 

Thanks 

so you kept it in a liquid state the whole smoking time 

let's call it soft

[MetsFan5]

Stone crab 

[weedy]

Sashimi night

 

 

[Ann_T]

I used my new pressure cooker for tonight's dinner.

 

I ordered the Breville Fast Slow Pro Multi cooker Monday and it arrived today.  So 

I decided to give it a trial run.

 

 

I made an old favourite, Veal Blanquette.  Only took 20 minutes in the PC.