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 an account.

rarerollingobject

Dinner 2017 (Part 6)

Recommended Posts

5 hours ago, Duvel said:

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

IMG_0112.thumb.JPG.0d8bf341108836cf3dec5d440a808c2c.JPG

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 

  • Like 2

Share this post


Link to post
Share on other sites
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 ...

  • Like 4

Share this post


Link to post
Share on other sites

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

 

59e551893fe45_scalloppasta.thumb.jpg.5f70ec32f3b739aa92ee8ee0ba963feb.jpg

  • Like 14

Share this post


Link to post
Share on other sites

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.

 

 

20171016_185330.jpg


Edited by Norm Matthews (log)
  • Like 17

Share this post


Link to post
Share on other sites
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 ...

 

IMG_0131.thumb.JPG.fdadedbd3c312e683e4abceff00fc14a.JPGIMG_0129.thumb.JPG.47922a0ae7e6c72d6cf3072072024ba1.JPGIMG_0128.thumb.JPG.52803f0e436e22c04fd8f0eef329032d.JPG

 

Look at those little beauties ...

IMG_0121.thumb.JPG.0eb87fe7c3b0d0a66890f307bb8a7079.JPGIMG_0123.thumb.JPG.05b8c78b134e02c2bf7b5976e70bd3c0.JPGIMG_0124.thumb.JPG.1efc5ce09f987e9ff5107102eb147b06.JPG

 

Of course with some sides ...

Soy-milk soup of crab:

IMG_0116.thumb.JPG.5d86abf9ad933ecc9c5de85785c93211.JPG

 

Pastries with crab:

IMG_0111.thumb.JPG.d5d7ff762d785d6779163fb8316b58e4.JPG

 

Tofu with crab roe:

IMG_0119.thumb.JPG.d26259840c4b9b68ad3ef9cccb8f6860.JPG

 

Xiaolongbao with ... eehm ... crab:

IMG_0126.thumb.JPG.a42cf0eedf29b189b21a7870ef8c9f35.JPG

 

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

IMG_0112.thumb.JPG.0d8bf341108836cf3dec5d440a808c2c.JPG

 

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

 

IMG_0114.thumb.JPG.9ad0a30fe2535d665a7ad07cd36a3b75.JPGIMG_0118.thumb.JPG.e8947cce71c363f42edba3619f88c4eb.JPG

 

Happy !

 

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

 

  • Like 2

Share this post


Link to post
Share on other sites

Leftovers here tonight:

 

Dinner10132017.png

 

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

 

 

Dinner09242017.png

 

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.

 

  • Like 16

Share this post


Link to post
Share on other sites
2 hours ago, JoNorvelleWalker said:

 

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

 

The crab or the yellow wine ?

  • Like 1

Share this post


Link to post
Share on other sites

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

 

epl6.jpg.a20ef9dd6be6820c7be233f8752fff40.jpg

 

  • Like 8

Share this post


Link to post
Share on other sites

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

 

IMG_0914.JPG

IMG_0918.JPG

IMG_0922.JPG

IMG_0924.JPG

IMG_0925.JPG

IMG_0931.JPG

IMG_0938.JPG

IMG_0941.JPG

  • Like 19
  • Delicious 1

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites
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.

 

 

  • Like 3

Share this post


Link to post
Share on other sites
6 hours ago, ninagluck said:

...

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

 

 

 

 

I'm very curious how you smoked duck fat

Share this post


Link to post
Share on other sites
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. 

Share this post


Link to post
Share on other sites

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!

Share this post


Link to post
Share on other sites

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.

 

  • Like 3

Share this post


Link to post
Share on other sites

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

 

 

dinnerout.jpg


Edited by CantCookStillTry (log)
  • Like 7
  • Haha 1

Share this post


Link to post
Share on other sites

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

Share this post


Link to post
Share on other sites

Beef and broccoli to use up some leftover steak

 

IMG_3597.jpg.e4c11e629cbdfe066a4dc96bc7d65c9e.jpg

  • Like 16

Share this post


Link to post
Share on other sites

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.

 

chicken.thumb.jpg.17c334eca1f07432a826fc0cd80262e3.jpg


Edited by liuzhou (log)
  • Like 13
  • Delicious 1

Share this post


Link to post
Share on other sites
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 

Share this post


Link to post
Share on other sites
3 hours ago, weedy said:

 

Thanks 

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

let's call it soft

Share this post


Link to post
Share on other sites

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.

 

59e805dff1d9c_VealBlanquetteOctober18th2017.thumb.jpg.6f6e98fa5d3cb84a08568aebb7659f59.jpg

 

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

  • Like 12

Share this post


Link to post
Share on other sites

×