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#18331 voyager

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Posted 12 May 2017 - 01:55 AM

Chili relleno.    Not going to put Cala out of business, but tasty enough for a weeknight nosh.

 

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"A meal without wine is called breakfast."   Camille Fourmont


#18332 Daniel

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Posted 12 May 2017 - 12:21 PM

A friend brought dinner last night. Some cumin heavy red cabbage salad, lentil soup, homemade hummus and yogurt/dill/mint dip, spinach/blackeye peas/some other bean and pita.

Someone else made mole and rice and beans.

I just heated it all up for everyone in the oven and stove top. and was told to doctor everyone's food up. Which means, I added salt, lemon and sugar to things when needed.
Ason, I keep planets in orbit.

#18333 Suzanne F

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Posted 12 May 2017 - 02:49 PM

I thought I'd already dipped into last fall's batch of duck confit, but discovered I had not. So last night was first taste: it was deemed (by Paul) the best ever, neither too salty nor too wimpy (the latter is his usual complaint about restaurant versions). Crisped nicely. On the side, sliced fingerlings potatoes fried in duck fat with shallot and ramp bulbs, thyme, and celery leaves, garnished with parsley. And of course mixed salad with sherry vinaigrette. Les Terrasses Priorat 2012 to drink.


[B]ragging rights are a side effect of hype. -- Sneakeater, 4 January 2017 - 02:21 PM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#18334 StephanieL

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Posted 17 May 2017 - 07:14 PM

A new Sunday farmer's market just started in the parking lot of the local big mall.  Most of the vendors I've encountered at other markets, but there was a new (to us) stand from San Benito County selling eggs, chicken, and GOAT.  Big find for us!  N got some goat shanks and oven-braised them yesterday in a Middle Eastern-inspired sauce that included brandy, white wine, and fresh tomatoes 


"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck

 

"Insanity runs in my family.  It practically gallops."--Arsenic and Old Lace

 


#18335 Suzanne F

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Posted 17 May 2017 - 07:22 PM

Mmm, goat. I was just thinking about checking with the cheese purveyors at our Greenmarket as to whether/when they might have some available. Culling the herds is necessary, after all.


[B]ragging rights are a side effect of hype. -- Sneakeater, 4 January 2017 - 02:21 PM

 

notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table


#18336 Daniel

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Posted 13 June 2017 - 03:01 PM

the other day, i defrosted close to 15 lobster bodies.. I roasted and made stock with them and frozen them into pint containers..  Last night, made Lobster Fra Diavolo a chitarra.  It came out really nicely.. Added a pint of lobster stock to two cans of san marzano, shredded a half a carrot, some sugar, a squirt of sriracha, a squirt of tabasco, two lobster bodies  a bunch of black pepper, pepperoncino and a quarter bottle of white wine.. Let that cook for an hour or two..  It cooked down so the sauce was super red and thick... I had lobster meat sitting in butter.. I added the sauce to the pasta in the pan, a pad of butter, tossed in the lobster and mixed in a basil oil.. 

 

It was so delicious.. the lobster meat was the least lobstery thing about the pasta.. it was an intense beautiful flavor.. 

 

I am so happy I hve all this stock, next up will be a green curry lobster broth in coconut milk. lobster risotto and maybe some lobster ravilio with a lobster bisque like sauce..    Good stuff.. 

 

edit to add:  also grated orange over the pasta 


Ason, I keep planets in orbit.

#18337 voyager

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Posted 18 June 2017 - 10:39 PM

Snigger all you like about her too-low prep table or spike heels or how's she's too pretty to be taken seriously, but Mimi Thorisson's roast chicken brought me a standing ovation Friday night.   Gloriously brown, wonderful flavor and super juicy PLUS was the easiest prep I've ever done.    Just slather inside and out with herbed creme fraiche and throw in the oven.    I didn't evn bother to truss.  Seriously, I was embarrassed to take credit for it and every guest demanded the recipe and source of the chickens.    (Bryan's meats, SF)

 

http://mimithorisson...ll-in-blaignan/


"A meal without wine is called breakfast."   Camille Fourmont


#18338 Sneakeater

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Posted 19 June 2017 - 02:33 AM

Were you wearing spike heels?


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#18339 voyager

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Posted 19 June 2017 - 02:54 AM

Were you wearing spike heels?

Not even close.   But my prep table is a tad short, and I look like her in my dreams.  

 

Seriously, I like her taste sensibilities.    Simple, fresh, herbal.   Real deal farm-to-table.   


"A meal without wine is called breakfast."   Camille Fourmont


#18340 wingding

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Posted 21 June 2017 - 08:58 PM

Snigger all you like about her too-low prep table or spike heels or how's she's too pretty to be taken seriously, but Mimi Thorisson's roast chicken brought me a standing ovation Friday night.   Gloriously brown, wonderful flavor and super juicy PLUS was the easiest prep I've ever done.    Just slather inside and out with herbed creme fraiche and throw in the oven.    I didn't evn bother to truss.  Seriously, I was embarrassed to take credit for it and every guest demanded the recipe and source of the chickens.    (Bryan's meats, SF)
 
http://mimithorisson...ll-in-blaignan/

Creme fraiche makes everything taste better....the first chef that I worked for taught me that....
G*d is in the details...

#18341 wingding

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Posted 21 June 2017 - 09:05 PM

I took a week long busman's holiday at the John C. campbell folk school,up in the mountains on North Carolina....a class about foraging and Greek Island food...in the Appalacian mountains...Well it was fun,rummaging around in the woods and garden,and making lots of horta related food. One of my favorite dishes,which I made at home last night,was a cornmeal and greens horta torta (couldn't resist :).press a layer of water/olive oil/cornmeal into the bottom of an oiled skillet,mix a layer of bitter/sweet greens with feta,egg,scallions,herbs, press down,add another layer of cornmeal. Bake the whole thing....even better the next day browned in more olive oil.
G*d is in the details...

#18342 voyager

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Posted 23 June 2017 - 02:40 PM

Last night's branzino for two, grilled stovetop with simple s/p olive oil rub, stuffed with preserved lemon and thyme.     Beurre blanc.     Lovely flavor.  

 

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All that was left.    Good we don't have a cat.

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"A meal without wine is called breakfast."   Camille Fourmont


#18343 Rich

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Posted 23 June 2017 - 03:12 PM

Great looking piece of fish V - both before and after.

 

I had that exact dish at Park Side Wednesday - and yours looks just as appealing.



#18344 bloviatrix

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Posted 25 June 2017 - 03:24 AM

Greenmarket dinner -

 

Roasted baby beets with tahini sauce

8 ball squash hollowed out and stuffed with mushrooms, beet greens, and squash

Pasta with green, wax, and roma beans, orange pepper and sausage


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