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Dinner 2019


liuzhou
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4 hours ago, Owtahear said:

Where was this?  Maine is a state.  Portland?  What restaurant?

 

Not Portland.  Dockside Grill, Cumberland Foreside.  It was very close to the house we rented.  We ended up driving in to Portland for our other meals and had a much more enjoyable experience.

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32 minutes ago, liamsaunt said:

 

Not Portland.  Dockside Grill, Cumberland Foreside.  It was very close to the house we rented.  We ended up driving in to Portland for our other meals and had a much more enjoyable experience.

I go to Portland every year for essentially an eating tour.   Not sure where you ate.   I usually hit up Miyake, Eventide, Fore Street, Scales, Central Provisions, Duckfat, almost every year with a few others.  I love the oyster and the quality of them so much at Eventide, I usually hit them up multiple times.

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@Toliver – thank you for sharing your taco salad memory!  When they started turning up everywhere in the 1980’s, I was shocked - I really thought my roommate had invented them!

 

@Owtahear – that salmon looks so good.  I really need to cook more fish!

 

@Ann_T– I get a craving for mashed potatoes and gravy a couple of times a week.  But somehow it never turns up in my kitchen☹️.  Such a gorgeous meal!

 

Yesterday was Mr. Kim’s birthday.  Jessica offered to make Mike his dinner.  He requested spaghetti, apologizing for being boring.  Well, she did it, but it was NOT boring!  She did a roasted Roma tomato marinara.  Tomatoes:

tomatoes.thumb.jpg.68b46b9a397b809d29c54944210b6c4f.jpg

 

Sauce:

DSCN9953.JPG.47d898881e57cdda94ab786b52c277b0.JPG

The flavor of this sauce was fantastic.  Really deep and rich.

 

She also did a buffet of different toppings so everyone could choose what they liked, including Sausage Craft (a local, amazing artisanal sausage maker) Italian sausage, Parmesan, and sautéed mushrooms:

DSCN9952.JPG.e9d9debbe99cc8f963d9c7459344e84f.JPG

 

DSCN9951.JPG.9a36f410b923f69400ae5dd4182a1527.JPG

 

Plate:

392688113_bdmike4.jpg.da3de62a8c4691b7ef3770edcb76f255.jpg

 

Greek salad:

DSCN9955.JPG.f7a914608fab0fcdd85f4726218033be.JPG

 

Garlic/Mozzarella bread:

DSCN9954.JPG.b70a62b4f7975ee204995b644965354d.JPG

This was so gooey and garlic-y!  Delicious.  Five of us almost finished an entire loaf of this. 

 

I made dessert.  He wanted a lemon icebox pie:

DSCN9963.JPG.faf172dfa5cc44099a30e9f6290548fb.JPG

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On 8/10/2019 at 10:15 AM, shain said:

 

Thanks so much ☺️

It was a family meal, so dipping in was expected. I think that it might be a tad too runny to pour on a plate. A thali bowl will be better for personal servings.

Recipe is as follows:

  • apx. 90 g' dried small chickpeas, soaked over night

For custard:

  • 130 g coconut cream (it must be a good quality one, for the aroma to come through)
  • 3 eggs
  • Chili to taste
  • 1 teaspoon fine lime zest
  • 1/2-1 tsp dark brown sugar
  • tamarind paste to taste, apx 1 tsp (tamarind often varies in potency)
  • salt to taste 1/2-1 teaspoon

Tadka:

  • 1/2 tspn mustard seeds
  • 1 tspn corainder seeds
  • 1 tspn minced curry leaves
  • 1 tspn coconut fat or butter

A small handful of toasted coconut flakes/chips

 

  • Cook chickpeas in salted water until very tender. Drain.
  • Cook the eggs and coconut cream to a custard - over a gentle flame, or more "safely" over a bain marie.
    • Either way, mix well until it's fully thickened, making sure to scrap the bottom.
  • Add the other custard ingredients, adjusting to taste.
  • Fry in tadka spices in a small pan, until the mustard starts to pop.
  • Pour the custard to a serving bowls(s), and top taskda and coconut flakes.
  • Serve with flat bread of your choice.

 

shain    when does one add the chickpeas. i've looked at the recipe several times and i see no mention of the chickpeas except the iniiital  soaking. could you please clarify.... thanks

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2 hours ago, Kim Shook said:

@Toliver – thank you for sharing your taco salad memory!  When they started turning up everywhere in the 1980’s, I was shocked - I really thought my roommate had invented them!

 

@Owtahear – that salmon looks so good.  I really need to cook more fish!

 

@Ann_T– I get a craving for mashed potatoes and gravy a couple of times a week.  But somehow it never turns up in my kitchen☹️.  Such a gorgeous meal!

 

Yesterday was Mr. Kim’s birthday.  Jessica offered to make Mike his dinner.  He requested spaghetti, apologizing for being boring.  Well, she did it, but it was NOT boring!  She did a roasted Roma tomato marinara.  Tomatoes:

tomatoes.thumb.jpg.68b46b9a397b809d29c54944210b6c4f.jpg

 

Sauce:

DSCN9953.JPG.47d898881e57cdda94ab786b52c277b0.JPG

The flavor of this sauce was fantastic.  Really deep and rich.

 

She also did a buffet of different toppings so everyone could choose what they liked, including Sausage Craft (a local, amazing artisanal sausage maker) Italian sausage, Parmesan, and sautéed mushrooms:

DSCN9952.JPG.e9d9debbe99cc8f963d9c7459344e84f.JPG

 

DSCN9951.JPG.9a36f410b923f69400ae5dd4182a1527.JPG

 

Plate:

392688113_bdmike4.jpg.da3de62a8c4691b7ef3770edcb76f255.jpg

 

Greek salad:

DSCN9955.JPG.f7a914608fab0fcdd85f4726218033be.JPG

 

Garlic/Mozzarella bread:

DSCN9954.JPG.b70a62b4f7975ee204995b644965354d.JPG

This was so gooey and garlic-y!  Delicious.  Five of us almost finished an entire loaf of this. 

 

I made dessert.  He wanted a lemon icebox pie:

DSCN9963.JPG.faf172dfa5cc44099a30e9f6290548fb.JPG

Admins:   We need a "swoon" button.

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eGullet member #80.

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15 hours ago, aliénor said:

shain    when does one add the chickpeas. i've looked at the recipe several times and i see no mention of the chickpeas except the iniiital  soaking. could you please clarify.... thanks

Oops, my bad! You cook them separately in salted water until very tender. When the custard is ready, drain the chickpeas and mix into it. 

Edited by shain (log)
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~ Shai N.

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I've been promising to make Matt tempura Zucchini for a week or two (maybe three). Tonight was the night.

112975754_TempuraZucchiniAugust16th20191.thumb.jpg.84609f6abc5356e9c9528414e1a9e2a1.jpg

 

Moe and I had pasta for dinner and a few of the zucchini as an appetizer and Matt, my vegetarian had the zucchini for dinner. With a wonderful garlicky, lemony, peppery homemade ranch dip made by Matt.

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Pizza...

 

Pizza08172019.png

 

 

Two and one half minutes.  Old dough, not as thin as usual.  The bottom crust was blackened.  Still the end result was satisfactory.  For best results I need to keep the bake time below two minutes.  Excess Soave makes almost anything OK.

 

 

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Les fleurs

IMG_1860_small.jpg.f4ee0563d879eac804c23a23a1e29795.jpg

 

DarrellHoemannIMG_1960_small.jpg.11648b948d484e5adbc57655a6b30762.jpg

 

20190811_170757_small.jpg.049c3e309db4a08592d6bab84fcd7d16.jpg

Amuse bouche: endive with roasted sweet potato seasoned with maggi and roasted salted pistachios

 

 

 

20190811_191028_small.jpg.18651bcf7faf7f02d698f6f963a4567e.jpg

Puff pastry with Smoked Sprats Pâté and carmelized onions

 

 

 

IMG_1864_small.jpg.a51027db09e17955a90f219bb8c45cf2.jpg

Herbed Focaccia (King Arthur Flour)

 

 

 

Image.png.bdfd91064fe05e1fb173272de6d7b76d.png

Cheese and Nut Loaf (Deborah Madison)

 

 

 

20190811_170815_small.jpg.a0406276b764981bd9434042bc97f2a8.jpg

Slow Roasted Cherry Tomatoes, onions, garlic (ElaineA) including some sweet fresh ones

 

 

 

20190811_170822_small.jpg.a25135bafde27c430c89a1c76af2feaa.jpg

Grilled Peppers with fresh garlic, basil and chile OO

 

 

 

IMG_1868_small.jpg.2f5b610e4bfd437c19bd33a2bad491d1.jpg

with roasted jalapeño for those that wished

 

 

 

20190811_191054_small.jpg.edfa2fa0299791a35bd02010a1d67cc4.jpg

Corn (uncooked) and ripe melon, basil, red wine vinegar, paprika and cayenne. Loosely taken from Vivian Howard.

 

 

 

20190811_191042_small.jpg.09594d4ef771eb4a2f686dace8774fa4.jpg

Lamb tagine with dates and carrots (lamb precooked sous vide, then seared). Adapted from Paula Wolfert and @JoNorvelleWalker

 

 

 

Image.png.30602117854aa6a2123041ae5686386f.png

Intermezzo. Ripe peach with Spicy Blueberry Chutney and slice of Pelota Roja (goat's milk cheese rolled in dried guajillo chiles)

 

 

 

Image.png.4ac7942e59ab1e9cc867406a11eb3a8d.png

Sour Cream Rhubarb Cake with Jarling's Frozen Vanilla Custard (ice cream)

 

 

Edited by TdeV
Mislabelled foodstuff (log)
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1 hour ago, TdeV said:

Les fleurs

IMG_1860_small.jpg.f4ee0563d879eac804c23a23a1e29795.jpg

 

DarrellHoemannIMG_1960_small.jpg.11648b948d484e5adbc57655a6b30762.jpg

 

20190811_170757_small.jpg.049c3e309db4a08592d6bab84fcd7d16.jpg

Amuse bouche: endive with roasted sweet potato seasoned with maggi and roasted salted pistachios

 

 

 

20190811_191028_small.jpg.18651bcf7faf7f02d698f6f963a4567e.jpg

Puff pastry with Smoked Sprats Pâté and carmelized onions

 

 

 

IMG_1864_small.jpg.a51027db09e17955a90f219bb8c45cf2.jpg

Herbed Focaccia (King Arthur Flour)

 

 

 

Image.png.bdfd91064fe05e1fb173272de6d7b76d.png

Cheese and Nut Loaf (Deborah Madison)

 

 

 

20190811_170815_small.jpg.a0406276b764981bd9434042bc97f2a8.jpg

Slow Roasted Cherry Tomatoes, onions, garlic (ElaineA) including some sweet fresh ones

 

 

 

20190811_170822_small.jpg.a25135bafde27c430c89a1c76af2feaa.jpg

Grilled Peppers with fresh garlic, basil and chile OO

 

 

 

IMG_1868_small.jpg.2f5b610e4bfd437c19bd33a2bad491d1.jpg

with roasted jalapeño for those that wished

 

 

 

20190811_191054_small.jpg.edfa2fa0299791a35bd02010a1d67cc4.jpg

Corn (uncooked) and ripe melon, basil, red wine vinegar, paprika and cayenne. Loosely taken from Vivian Howard.

 

 

 

20190811_191042_small.jpg.09594d4ef771eb4a2f686dace8774fa4.jpg

Lamb tagine with dates and carrots (lamb precooked sous vide, then seared). Adapted from Paula Wolfert and @JoNorvelleWalker

 

 

 

Image.png.30602117854aa6a2123041ae5686386f.png

Intermezzo. Ripe peach with Spicy Blueberry Chutney and slice of Pelota Roja (goat's milk cheese rolled in dried guajillo chiles)

 

 

 

Image.png.4ac7942e59ab1e9cc867406a11eb3a8d.png

Sour Cream Rhubarb Cake with Jarling's Frozen Vanilla Custard (ice cream)

 

 

 

Wowza!  Amazing!

 

Love the sunflowers (Kansas girl here)

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I am, after a week, gradually getting my "kitchen legs" back.    Still super basic, both effort and foods.

Garden tomatoes and market corn

346953623_photo1.thumb.JPG.4be08772019cc1c38948204090eb34bc.JPG

 

Rib eye

2091451662_photo2-1.thumb.JPG.55ae1c42b91f682f36affa6d6c6a2d2c.JPG

 

Got a little distracted there...😡...but surprisingly the charred bits were what sang to me.    

Edited by Margaret Pilgrim (log)
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eGullet member #80.

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