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Dinner! 2002


Priscilla

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Orik...would you mind sharing your recipe for kibbeh?

It's a combination of two (probably related) recipes:

Kibbeh bil saniyah (or souniyeh) - which is a Syrian/Lebanese baked kibbeh (saniyah is the name of the round mold used for making it, much like a terrine is called after the mold).

Siniyeh - which is a Jewish dish of "simplified" kibbeh (just the stuffing) baked under tahini.

Anyway,

I made the kibbeh according to this recipe:

http://www.lebaneserecipes.f9.co.uk/KibbehbSounieh.htm

about 35 minutes into the baking, I topped it with a cup of tahini sauce, made the usual way (i.e. about 1/3 cup raw tahini, mixed with 1 minced garlic clove, juice of one lime and water) and continued baking for 10 minutes.

M
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What exactly is gomasio??? Is it some kind of sesame and salt paste?? What do you use it for?? I'm very interested in knowing.

Thanks

FM

FoodMan, I'm a gomasio neophyte but here goes: in a heavy skillet, toast sesame seeds until golden brown and fragrant. Hand-grind them with kosher or sea salt. Leave some texture - it shouldn't be ground to powder. Sprinkle on hot green vegetables. Or anything else, for that matter. :biggrin:

Jinmyo's amazing 'Dinner!' posts inspired me to try this, so consider my reply a temporary stand-in for the real deal.

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As big as you hand? Do you have a micro-hand or are these big mushrooms? The largest shiitake I have seen are about two-three inches in diameter. Are these a special type?

No, I've pretty average sized old lady hands.

My accomplice purchases them from a specific shop, again I think in Kunming in mainland China. She hasn't seen them elsewhere. At least not of this size. She mails about ten pounds in seperate parcels and carries back two in case they get stopped at customs for some reason.

Truly amazing in texture and flavour. They take hours to reconstitute but the resulting soaking liquor just needs seasoning and ginger to be a quite delicious broth.

I've changed my mind about the duck breasts in the freezer. I've checked the strip loins I'm aging and they should be perfect.

I'll grill the strip loins black and blue, slice the huagu into thick strips and grill with a bit of chile oil. Slice up the steak and intersperse with slices of huagu on rice with kimchee and gomasio. Perhaps make a huagu broth with ginger, lemongrass, baby spinach and silken tofu. Make a quick tsukemono of shaved cucumber and green daikon with slivered scallions. Perhaps some gyoza stuffed with chopped up odd bits from the huagu with shallots and a shoyu-wasabi dipping sauce.

We'll see but that's what occurs to me now.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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CathyL, yes that's basically it for making gomasio. When the fragrance sharpens and you hear a few seeds pop, take the skillet from the heat and pour into a large suribachi. Give them a few grinds to get the sesame oil going before starting to add the salt. (You can toast the salt too but tyere's not much point.) I use a ratio of about 6 parts sesame seeds to 1 or less of salt.

You can use black sesame seeds also but grind them well or else they just look like mouse droppings and even then...

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Repetition. More thin slices of beef, seared, but this time with an amrmagnac and cream pan sauce. Too busy, too hot...

There was going to be guava sorbet from NYC ICY for dessert (or pudding - hah!), but the Beloved dmonstrated a new skill: sucking up an entire pint of sorbet in the course of an early evening phone call.

End of the epoisses, instead.

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a salad of sliced tomatoes and red onion, basil, mint, splash of homemade mint vinegar, black pepper and salt and a couple slices of french bread to soak up the vinegar and tomato juice.

:biggrin:

There's a yummy in my tummy.

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Seared tuna with sun globe tomatoes, shiitake mushrooms, thyme, balsamico and garlic on a bed of soft feta polenta (I like saying feta polenta). Roasted asparagus.

For dessert, white peaches poached in red wine with cinnamon & clove, served on pound cake and cinnamon ice cream.

Dean McCord

VarmintBites

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Tomato soup made from bursting-at-the-shoulders Brandywines; handfuls of wild blueberries.

Tonight should be bison burgers - figure I'll cook them out on the pavement, as it's surely hot enough. "Bison on cobblestone" - does that sound better?

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Liza, I take it that handfuls of blueberries went into the tomato soup?

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Glad we're all in agreement 'bout the 'bluebs.

Last night was indeed bison burgers. Mixed up the raw bison meat with Lea & Perrins, onion, cayenne, guajillo, a little diced gherkin and seared the...heck...out of 'em. Toasted roll, sliced tomato and onion, and a nice slathering of mustard.

I preferred the bison to beef burger- it's even more 'beefy' than beef. If that's possible.

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Glad we're all in agreement 'bout the 'bluebs.

Last night was indeed bison burgers. Mixed up the raw bison meat with Lea & Perrins, onion, cayenne, guajillo, a little diced gherkin and seared the...heck...out of 'em. Toasted roll, sliced tomato and onion, and a nice slathering of mustard.

I preferred the bison to beef burger- it's even more 'beefy' than beef. If that's possible.

Liza, I've never had a bison burger and am not a big beef burger fan. They're fine but there's so much else to cook and eat. But my experience of bison tenderloin and steaks is that they're too lean and tough, and lack the depth, richness, and nuance of any properly aged beef steak or braised bit. Rather pointless unless the idea of "lower in fat" makes your mouth water.

BTW, I've read the bison industry is in freefall because sale projections were about 300% over what has actually been purchased.

P.S. I haven't had a blueberry I would recogize as such since the 1960s. Or any piece of fruit for that matter.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Burgers (beef) on the grill. Mine was topped with feta cheese mixed with fresh mint and oregano and eaten on a toasted English muffin with a thick slice of native tomato. Grilled corn that was substandard (I ran to the store 5 minutes before closing and took the 4 least awful ears from the 6 remaining in the bin). Dessert was a scoop of Ginger Pear sorbet.

Jinmyo -- how are blueberries from the '60s different from today? I don't remember what blueberries back then tasted like, only that I loved 'em then and I love 'em now.

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Jin,

The ground bison was incredibly juicy. We've had bison roast as well, and while yes it likes to be barded, cooked right it's as good as beef. As I buy directly from the rancher, my experience doesn't relate to how the industry is doing as a whole.

Re: fruit. If only I could ship some of them to you...but that would be wrong, of course, of course. :wink:

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Cold Stilton and port soup with garlic croutons; bone-in thick pork loin chops grilled with a chipotle and cumin crust; fried perogies stuffed with Yukon gold mashers and scallions (leftover mashers with much cream) with a sambal-ricotta and a taramasalata dipping sauces; charcroute (Moishe's, purchased, but jizzed up with lemon zest, hot peppers).

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Just got back from a week at the beach with siblings and families. They loved this menu:

Crostini with pecorino, tomatoes and basil, grilled cornish hens with lemon and garlic, shallot and pea risotto, steamed broccoli and sauted cherry tomatoes. Tirimisu for dessert.

Stop Family Violence

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Lemon rice -- basmati rice, tossed with ghee, toasted black mustard seeds, lemon juice and grated lemon zest, before serving.

Broiled chicken breasts rubbed with a T. of olive oil, a clove of garlic and lemon wedges; roasted yellow and red peppers; salad of plum tomato wedges, raw onion rings, lime juice, EVOO, salt and pepper.

Vanilla Haagen-Dasz topped with a spoonful of Ovaltine. [GRIN]

SA

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Egg white halves filled with a dab of fresh wasabi-mayonnaisse, flakes of wild Pacific smoked salmon, a few caperberries; crostini rubbed with garlic and smeared with porcini mushroom paste and topped with watercress; a cold soup made with pureed and strained ceci (chickpeas) with sofritto and garlic, blended with cream, topped with crispy fried leeks; plum tomato salad with fresh basil, lemon vinaigrette, good mozarella.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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Jinmyo, your dinner posts are poetry. :wub:

'Flakes' suggest the salmon was hot- rather than cold-smoked. Do you smoke it yourself? The eggs sound like a lovely mix of flavors, textures and colors.

[Why do I say 'sound' rather than 'look'??]

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No, the salmon were brought in from some little island (I forget the name) where they smoke them. They were whole. Slipping off the skin and the outer layer with the bones, I flaked them by hand to fill the egg whites.

"I've caught you Richardson, stuffing spit-backs in your vile maw. 'Let tomorrow's omelets go empty,' is that your fucking attitude?" -E. B. Farnum

"Behold, I teach you the ubermunch. The ubermunch is the meaning of the earth. Let your will say: the ubermunch shall be the meaning of the earth!" -Fritzy N.

"It's okay to like celery more than yogurt, but it's not okay to think that batter is yogurt."

Serving fine and fresh gratuitous comments since Oct 5 2001, 09:53 PM

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