Dinner 2019

[mm84321]

Thanks guys! Glad I could share it. 🙂

[heidih]

48 minutes ago, mm84321 said:

Thanks guys! Glad I could share it. 🙂

 

Yes as noted -  spectacular. And the thoughtful plating looks like it enhances rather being "for effect".

[KennethT]

1 hour ago, mm84321 said:

Thanks guys! Glad I could share it. 🙂

What a great looking trip!  How long was it?

[mm84321]

2 minutes ago, heidih said:

 

Yes as noted -  spectacular. And the thoughtful plating looks like it enhances rather being "for effect".

yes! This is exactly what I love about Japanese culture and style as expressed in plated food. Rooted in the ancient flower arrangement tradition of Ikebana, which exemplifies a “Zen” minimalism that does away with all that is not essential. Coupled with masterful technique (of which the Japanese are unrivaled) this artistic style produces the most visually stunning and pleasurable to eat food I have ever experienced.   

[mm84321]

4 minutes ago, KennethT said:

What a great looking trip!  How long was it?

Thank you! I was there for 4 weeks, traveling from Tokyo to the southern region of Kyushu. Very happy to say I will return at the end of January to do some cooking/baking and give cooking lessons in a small village just outside of Nagasaki. 

[dcarch]

1 hour ago, mm84321 said:

Japan- my favorite place to eat on earth!

 

 

Food goes beyond satisfying the palate.

 

Thanks for sharing.

 

dcarch 

[heidih]

1 hour ago, mm84321 said:

yes! This is exactly what I love about Japanese culture and style as expressed in plated food. Rooted in the ancient flower arrangement tradition of Ikebana, which exemplifies a “Zen” minimalism that does away with all that is not essential. Coupled with masterful technique (of which the Japanese are unrivaled) this artistic style produces the most visually stunning and pleasurable to eat food I have ever experienced.   

 

We have a local Ikebana master.  https://southcoastbotanicgarden.org/event/ikebana-flower-arranging/2020-01-21/

[KennethT]

1 hour ago, mm84321 said:

Thank you! I was there for 4 weeks, traveling from Tokyo to the southern region of Kyushu. Very happy to say I will return at the end of January to do some cooking/baking and give cooking lessons in a small village just outside of Nagasaki. 

Fantastic!

[Margaret Pilgrim]

Low energy led to a fruit bowl and fridge crawl ->: mango, brown sugar and chili

 

Redux of tri-tip, sliced and flash seared, hash-browns, zucchini pancake with salsa and sour cream

]

eta. yes, husband likes a little butter on his hash-browns...

Edited December 14, 2019 by Margaret Pilgrim (log)

[JoNorvelleWalker]

A reprise of recent sockeye, asparagus, and Bineshii Ghost wild rice.  This time accompanied by Hollandaise Piment d'Espelette.

 

[scubadoo97]

15 hours ago, mm84321 said:

yes! This is exactly what I love about Japanese culture and style as expressed in plated food. Rooted in the ancient flower arrangement tradition of Ikebana, which exemplifies a “Zen” minimalism that does away with all that is not essential. Coupled with masterful technique (of which the Japanese are unrivaled) this artistic style produces the most visually stunning and pleasurable to eat food I have ever experienced.   

 Beautiful images.  One thing I find fascinating with Japanese culture is the care and tradition that is rooted in what they do.  Whether it’s making knives or cooking you don’t just jump in to it.   You master it with pride starting from the bottom and working up 

[scubadoo97]

 Now on the other end of the spectrum 

 

Dinner was the result of rummaging through the freezer to find some steelhead filets and 4 scallops left in a the scallop bag.  

Leftover  black beans, rice and a quick salad to round it out 

 

 

[liuzhou]

Pork stir fry with tiger matsutake mushrooms. Served with rice and wilted baby bok choy. 

 

 

 

[liamsaunt]

Steak frites, and a gruyere puff for the non-red meat eaters.  There was also a salad, I promise!

 

 

[Margaret Pilgrim]

3 minutes ago, liamsaunt said:

///and a gruyere puff ...

 

 

 

WOW!

[Shelby]

Venison tenderloin--salad and potato on the side, but I was mostly obsessed with the steak

Noodle bowls using up leftover pork belly

Lemon chicken and taters with mushroom gravy

[mgaretz]

Stir fry with riced cauliflower, chicken, cabbage, onion, mushrooms and asparagus.

 

 

[weinoo]

A couple of dinners, a couple of dishes in no discernible order or anything...

 

 

 

Roasted red and green peppers, marinated overnight and served with Cantabrian anchovies.

 

 

Scallops - Wednesday fish vendor (from Montauk) at Union Square.  Also had nice looking porgy for $3.99/lb.

 

 

This was great - white bean soup (cream, stock, mirepoix, pre-cooked Marcella beans from RG). Garnished with D'artagnan crisped ventreche and croutons fried in the renderings of ventreche. Not healthy but delicious.

[JoNorvelleWalker]

2 hours ago, liamsaunt said:

Steak frites, and a gruyere puff for the non-red meat eaters.  There was also a salad, I promise!

 

 

How is this different from a cheese soufflé?

 

[Kim Shook]

3 hours ago, liamsaunt said:

Steak frites, and a gruyere puff for the non-red meat eaters.  There was also a salad, I promise!

Goodness!  It looks almost like a Dutch baby.  Would you share the recipe? 

[liamsaunt]

47 minutes ago, JoNorvelleWalker said:

 

How is this different from a cheese soufflé?

 

 

It's more like an eggy popover than a soufflé.

 

2 minutes ago, Kim Shook said:

Goodness!  It looks almost like a Dutch baby.  Would you share the recipe? 

 

Sure, here is the link: https://cooking.nytimes.com/recipes/11948-gruyere-puff?action=click&module=Local Search Recipe Card&pgType=search&rank=1

[chefmd]

Duck confit with roasted Napa cabbage.

 

[robirdstx]

 

Super Quick and Easy: Green Leaf Lettuce, Cucumber, and Red Onion Salad with Croutons and Cotija Cheese, dressed with Ken’s Creamy Caesar, and Toasted Ravioli (from frozen) with Classico Fire Roasted Tomato & Garlic Pasta Sauce for dipping

 

 

[KennethT]

@robirdstx How do you reheat the toasted ravioli?  Do you bake them or fry them?

[robirdstx]

2 minutes ago, KennethT said:

@robirdstx How do you reheat the toasted ravioli?  Do you bake them or fry them?

I used the Convection Bake directions on the box:

http://www.louisafoods.com/retail-products/toasted-ravioli-original-beef/