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Dinner 2018


liuzhou
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7 hours ago, gfweb said:

 

Did the fennel soften up? I worry about rawness, but love the orange combination. Did you salt it and rest it like Cole slaw?

Not  really but it was paper thin and I used only a very small amount of salt.  More salt would have softened it more  but like cole slaw I like some crunch. Raw fennel is quite good 

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Today lazy Sunday !

 

"Porchetta tonnata" - pork collar, SV 24h @ 135F, brushed with a mixture of ghee and reduced pork stock, then seared on a hot grill. Sliced thinly and served with a regular Tonnato sauce, with black olives subbing for the capers ...

 

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Followed by a Chuck eye roll, SV 24h @ 135F, then brushed with liquid smoke and seared on a hot grill (Groundhog day moment :D). Served with creamed kale and oven fries. And a Duvel (looming in the background) ...

 

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16 hours ago, chefmd said:

Grilled boneless chicken thighs and corn.  To be followed by raspberry cheesecake gelato.  Life is good.

 

 

Gorgeous view!  If that was my house I would never leave.  

 

The other night, got home too late too cook a real dinner so I made a BELT.  Can't wait for the summer tomatoes...

 

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Last night, rosemary rolls

 

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Crab cake with salad

 

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My niece won't eat crab since her brother is allergic so she made some sushi

 

sushi.thumb.jpg.d0b173706c92b68d9a08da401dac4f10.jpg

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On 4/27/2018 at 8:02 PM, ElsieD said:

 

What exactly is in the sauce?  Looks good!

 

Thank you!

 

1/3 cup maple syrup, 1/3 cup tamari, 1/4 cup rice wine, 1/2 tsp ground ginger, dash cayenne, 2 tbsp cornstarch dissolved in water.   It's pretty much my default stir fry sauce.  Some times I'll add a little oyster sauce and/or sweet soy sauce to it.

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What to do on a Sunday for dinner following a very heavy Saturday clubbing with no food!!!!

 

I know, let's have Syrian Food  :)

 

 

 

- Saturday damages

 

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- Stuffed Vine Leaves

 

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- Hummos

 

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- Sausages Pomegranate Molasses

 

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- Aubergines Baba Ghanouj

 

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- Pickles - Olives - Muhamara

 

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- Taouk Jirkess (Chicken - Yoghurt - Tehineh)

 

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- Kibbeh Kassabieh

 

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- Aubergine Kabab

 

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.......and for dessert, a slice of Heaven in the Sky.

 

 

- Kashta bel Festok ( Clotted Cream and Pistachio)

 

I2h18JQ.jpg

Edited by Nicolai (log)
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@Nicolai

 

nice

 

very nice

 

I still have not received your

 

Persona Invatiaton 

 

to your next 

 

Deliciousness

 

no matter

 

Im keen on the Carousel  

 

why am I not conceded in the least ?

 

Im guseing

 

that the Above

 

might have some 

 

slivers of GreeBells

 

hopefully if this is correct

 

you did not have any yourself

 

and will forrest this in the future

 

Good Eats to all of your friends who attend

 

suprise.gif.38c39bde186577da696e28856189990f.gifsuprise.gif.38c39bde186577da696e28856189990f.gif

 

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We went to SPQR for dinner last night.

 

It reminds me of a revamped Babbo, right down to the rock-and-roll blasting from the speakers.

 

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Sweet corn and quinoa "frittella", smoked trout, roe and red onion crema fresca.

 

I wanted to like SPQR especially since I'd heard so much about it. Style is "nuevo Italiano" and left much to be desired. Also not every day you're served a dish with a sauce that reminds you of Pepto-Bismol.

 

The "frittella" was fine and the goo inoffensive.

 

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Sicilian artichoke, romano bean and kohlrabi salad, smoked wagyu beef, pecorino.

 

Take away three ingredients on that plate and you've got a great salad. BTW the artichokes tasted like they were canned.

 

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Wild rice stuffed quail, creamed greens, heirloom apple.

 

Their secondi were a bit more imaginative. The quail was perfectly cooked and the greens in keeping with the season. There was some sort of demi-glace-based sauce poured over the quail.

 

Again, too many elements on the plate. Tasty though, for what it's worth....B liked it.

 

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Squid ink spaghetti, red wine braised octopus and mussel "puttanesca", black olive crumb.

 

They redeemed themselves somewhat with the pasta. I suppose if I were to return here, I'd start with their primi instead.

 

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Chestnut clafoutis, black truffle gelato, honey ($22). Served with a glass of passito moscato from Cosenza, Calabria ($15).

 

This dessert was the best thing I ate all night, and that says something. Very flavorful and everything complemented each other.

 

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Meyer lemon goat yogurt, lime honey, grapefruit sorbetto.

 

Was pretty good.

 

Would I return? Maybe, if I didn't have any other options. You can do better in San Francisco.

 

SPQR
1911 Fillmore Street (Wilmot Street)
Pacific Heights

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BC58F841-4BDD-448A-8E43-EA8F713AB5CE.thumb.jpeg.a96cf9eff4bded9d64a82c864364deb4.jpeg

 

Chicken wings. 

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Anna Nielsen aka "Anna N"

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22 hours ago, ElsieD said:

@kayb  I am sooo jealous of your local strawberries.  Ours are 2 months away.

Ours come in July and August. Some year I'll think ahead, and start some of my own indoors. 

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“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Back on March 31 on this thread, @Duvel showed us some cured and spiced beef.  Following his PM'd directions, i rubbed a 2 pound chuck roast with jerk seasoning and curing salt.  I vacuum packed packed it and left it in the fridge for 6 days.  Yesterday I removed as much of the seasoning and curing salt as I could, brushed it with liquid smoke, put it in it's water bath and left it for 24 hours at 134F.  Tonight we made sandwiches with it for supper.  Blew us away, it did, it was that good.  Tender, and full of flavour.  I had purchased the roast a while back and still have one in the freezer and it is likely to get the  same treatment.  Highly recommended.

20180429_192532.jpg

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@ElsieD, when you say "curing salt," are you talking about Morton's TenderQuick or something to that effect, a salt with nitrates (or is it nitrites?) included? How much did you use, and how much jerk seasoning?

 

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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14 minutes ago, kayb said:

@ElsieD, when you say "curing salt," are you talking about Morton's TenderQuick or something to that effect, a salt with nitrates (or is it nitrites?) included? How much did you use, and how much jerk seasoning?

 

 

My roast was 2 pounds, or 1 kilogram (close enough).   I used 2 grams of pink salt, (Prague powder #1) and 23 grams kosher salt mixed with 15 grams of brown sugar.  I used a little over 2 tablespoons jerk seasoning.  I used 1/2 tablespoon of hickory liquid smoke.

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I've been working a lot for the past few weeks, so tonight was the first dinner I've cooked in quite a while. It'll be the last one for the next couple of weeks b/c on Thursday, we fly out to Austin, TX for a week, and then to New Orleans for another week.

 

Tonight, we're having

 

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dizi (Iranian lamb stew with cinnamon, chickpeas, sumac and dried lime). Contains a base of olive oil and lamb fat, to which was added lamb, onion, cinnamon, dried lime, sumac, turmeric, salt, water, then chickpeas, white beans, potatoes and crushed tomatoes and stewed for 2 1/2 hours. This was served with an herb plate (parsley, mint, cilantro), pita bread, olives and pickles.

 

Recipe from "Taste of Persia", pages 188-189.

 

I promise I'll have lots of pix when I return in three weeks, so stay tuned...

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28 minutes ago, ElsieD said:

 

My roast was 2 pounds, or 1 kilogram (close enough).   I used 2 grams of pink salt, (Prague powder #1) and 23 grams kosher salt mixed with 15 grams of brown sugar.  I used a little over 2 tablespoons jerk seasoning.  I used 1/2 tablespoon of hickory liquid smoke.

 

Thanks!

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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9 hours ago, rotuts said:

@Nicolai

 

nice

 

very nice

 

I still have not received your

 

Persona Invatiaton 

 

to your next 

 

Deliciousness

 

no matter

 

Im keen on the Carousel  

 

why am I not conceded in the least ?

 

Im guseing

 

that the Above

 

might have some 

 

slivers of GreeBells

 

hopefully if this is correct

 

you did not have any yourself

 

and will forrest this in the future

 

Good Eats to all of your friends who attend

 

suprise.gif.38c39bde186577da696e28856189990f.gifsuprise.gif.38c39bde186577da696e28856189990f.gif

 

 

Sure thing. You have an open invitation anytime you choose.

 

Simply load up on your sun shades and sun cream and you'll be good to go...............;)

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There is an ancient saying:  "Never change horses in mid stream.  Particularly when doing so involves starting to bake a loaf of bread."

 

Dinner was supposed to have been red braised pork.  At some point I realized it wasn't going to happen.  Though I did get the pork stock made.  Plan B was chicken with walnut sauce, Ispanakhis Pkhali*, and Khachapuri.  I don't know why @nathanm and company chose to ignore Georgian breads but the Khachapuri was delectable.  Not like bread I have tasted even in my dreams.  Albeit my forming skills need a bit more work.

 

Wine was Mandili Mtsvane.  It is always nice to finish dinner before dawn.  Sometimes it doesn't happen.

 

Dinner04302018.png

 

 

*there was no room for the spinach in the refrigerator.

 

 

Edit:  I am proud to have used four stockpots in making dinner.  One stockpot twice.

 

Edited by JoNorvelleWalker (log)
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1 hour ago, JoNorvelleWalker said:

There is an ancient saying:  "Never change horses in mid stream.  Particularly when doing so involves starting to bake a loaf of bread."

 

Dinner was supposed to have been red braised pork.  At some point I realized it wasn't going to happen.  Though I did get the pork stock made.  Plan B was chicken with walnut sauce, Ispanakhis Pkhali*, and Khachapuri.  I don't know why @nathanm and company chose to ignore Georgian breads but the Khachapuri was delectable.  Not like bread I have tasted even in my dreams.  Albeit my forming skills need a bit more work.

 

Wine was Mandili Mtsvane.  It is always nice to finish dinner before dawn.  Sometimes it doesn't happen.

 

Dinner04302018.png

 

 

*there was no room for the spinach in the refrigerator.

 

 

Edit:  I am proud to have used four stockpots in making dinner.  One stockpot twice.

 

 

 

I'm mystified. I have no idea is on that plate.

 

You mentioned spinach, and there's something green, but it doesn't look like spinach...

 

 

 

 

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