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#15181 TaliesinNYC

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Posted 08 April 2012 - 02:37 PM

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Butter-poached kale and spinach, with cream, poached farm egg and Parmigiano-Reggiano cheese

#15182 Lauren

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Posted 08 April 2012 - 08:06 PM

Paul picked up some double cut lamb chops which he grilled and rested on chopped fresh herbs. We had roasted asparagus and a potato gratin on the side. Served with a 2005 La Serine Cote Rotie.
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#15183 StephanieL

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Posted 08 April 2012 - 09:50 PM

Passover/Easter dinner:

--Leg of lamb, marinated overnight in red wine, rosemary, olive oil, and lemon juice and slow roasted
--Quinoa with herbs & spices and roasted red pepper, eggplant, and whole lemon
--Tatsoi and spinach sauteed with garlic
--Minty peas
--Penfold's Rawson Retreat to drink
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#15184 TaliesinNYC

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Posted 09 April 2012 - 04:27 AM

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Fromage blanc, poached farm egg and slow-roasted Campari tomatoes


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Fresh pasta, with shiitake mushrooms, spinach and slow-roasted Campari tomatoes


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Pan-seared scallops, green garlic pesto

#15185 Daniel

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Posted 09 April 2012 - 01:24 PM

We had a nice dinner last night.. I came in from Brooklyn to my parents.. On the way, I stopped at an Asian Supermarket in Jersey and grabbed two baby king fish and some asparagus. I grilled the fish and serve with lemon and basil.. My sister and her husband came in with a pile of food from my brother inlaw's Sicilian Mother. They brought pizzas, manicotti, orecchetti, veal with mushrooms, escarole, stuffed artichokes, stuffed mushrooms, and a few desserts. My mother made a salad and a pineapple upside down cake.

It was a lot of food, all very good.
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#15186 Suzanne F

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Posted 09 April 2012 - 05:20 PM

Last night:

Broiled mackerel fillets
Sorrel melted into cultured butter
White potato-carrot-parsnip mash
Kale blossoms (so sweet!!!) sautéed with garlic and hot pepper flakes
Salad with balsamic vinaigrette
an Arneis from California to drink

Tonight will be:

Duck "drumettes" coated with ground duck prosciutto + crumbs
Baked sweet potatoes
[Some kind of green veg] Spiced creamed spinach
Salad with [some kind of] rosemary vinaigrette
[Something red to drink, maybe a leftover] Saranac Black Forest beer

[edited for actuals]

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

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#15187 Lauren

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Posted 09 April 2012 - 05:50 PM

We pan roasted some fresh-off-the-boat halibut and served it with a beurre blanc sauce. Steamed artichokes and a green salad with really herb-y vinaigrette as sides. We debated on whether to have a rosť or a Pinot Noir and the Pinot won out. It was a good call.

For dessert (which we never had but I was craving) I made up a batch of chocolate espresso chip cookie dough and baked a couple cookies. Sprinkled them with sea salt of course.
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You deserve a triumphant mouthful of meat........Lily to Marshall as he searches for the best burger in NY on HIMYM

#15188 Daisy

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Posted 09 April 2012 - 07:04 PM

I had about half of a rib eye brought home from Strip House Grill and concocted the following salad: wild arugula and diced red bell pepper tossed with lemon, olive oil and s&p, topped with boiled potato chunked and tossed while still warm with olive oil and parsely, and small slices of steak. Pretty tasty.
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#15189 Suzanne F

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Posted 09 April 2012 - 09:37 PM

For dessert (which we never had but I was craving) I made up a batch of chocolate espresso chip cookie dough and baked a couple cookies. Sprinkled them with sea salt of course.

Do you add dry espresso powder with the flour? Or add it some other way? I'd think there's not enough liquid added to get the flavor.

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

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


#15190 TaliesinNYC

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Posted 10 April 2012 - 03:57 PM

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Green beans and kale bihari masala, basmati brown rice

#15191 Lauren

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Posted 10 April 2012 - 06:33 PM



For dessert (which we never had but I was craving) I made up a batch of chocolate espresso chip cookie dough and baked a couple cookies. Sprinkled them with sea salt of course.

Do you add dry espresso powder with the flour? Or add it some other way? I'd think there's not enough liquid added to get the flavor.


I added some espresso powder with the flour and cocoa powder. I also used espresso chips that I bought at our local food importer. Paul deemed the cookies too sweet so I'll not do them again.

I need to find another use for the last of the espresso chips, any suggestions?
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#15192 StephanieL

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Posted 11 April 2012 - 05:35 PM




For dessert (which we never had but I was craving) I made up a batch of chocolate espresso chip cookie dough and baked a couple cookies. Sprinkled them with sea salt of course.

Do you add dry espresso powder with the flour? Or add it some other way? I'd think there's not enough liquid added to get the flavor.


I added some espresso powder with the flour and cocoa powder. I also used espresso chips that I bought at our local food importer. Paul deemed the cookies too sweet so I'll not do them again.

I need to find another use for the last of the espresso chips, any suggestions?

Melt them down and use them as a coating for truffles.
"Socialism never took root in America because the poor see themselves not as an exploited proletariat but as temporarily embarrassed millionaires." --John Steinbeck


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#15193 Behemoth

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Posted 11 April 2012 - 08:19 PM

Last night:

Broiled mackerel fillets
Sorrel melted into cultured butter
White potato-carrot-parsnip mash
Kale blossoms (so sweet!!!) sautéed with garlic and hot pepper flakes
Salad with balsamic vinaigrette
an Arneis from California to drink


I don't think I've ever seen a kale blossom. Similar meal though -- last Wednesday I sauteed some particularly lovely wild salmon fillets, served with leek-potato mash and sorrel sauce (blend sorrel with cold butter, stir into stock & cream at last minute to preserve color.) The baby loves salmon.

Yesterday we had smoked trout (from our CSA box!) mixed with creme fraiche, horseradish and chives on schwartzbrot, and a mache/avocado/mollet egg salad. Today was linguine with arugula, tomato and mozzarella. Trying to make up for the excesses of Easter with the family, but tomorrow we're going out for steak.

We've been drinking a Domaine Cauhapé Jurançon Sec with just about everything at home. We get it in 375ml bottles which is about right for one adult and one lightweight. It's got that apricoty dessert wine smell but it is quite dry.
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#15194 bloviatrix

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Posted 12 April 2012 - 12:36 AM

Dinner last night was a bunch of Lani's fabulous wintered-over broccoli rabe sauteed with garlic and tossed with runny egg.
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#15195 Suzanne F

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Posted 12 April 2012 - 01:19 AM


Last night:

Broiled mackerel fillets
Sorrel melted into cultured butter
White potato-carrot-parsnip mash
Kale blossoms (so sweet!!!) sautéed with garlic and hot pepper flakes
Salad with balsamic vinaigrette
an Arneis from California to drink


I don't think I've ever seen a kale blossom. Similar meal though -- last Wednesday I sauteed some particularly lovely wild salmon fillets, served with leek-potato mash and sorrel sauce (blend sorrel with cold butter, stir into stock & cream at last minute to preserve color.) The baby loves salmon.

Yesterday we had smoked trout (from our CSA box!) mixed with creme fraiche, horseradish and chives on schwartzbrot, and a mache/avocado/mollet egg salad. Today was linguine with arugula, tomato and mozzarella. Trying to make up for the excesses of Easter with the family, but tomorrow we're going out for steak.

We've been drinking a Domaine Cauhapé Jurançon Sec with just about everything at home. We get it in 375ml bottles which is about right for one adult and one lightweight. It's got that apricoty dessert wine smell but it is quite dry.


I'd never before seen them in the market, either. My guess is they're available because wintered-over kale has bolted. I noticed that some ornamental kale in planters near us has put out shoots and blossoms, which looks kind of odd against the frilly round heads. But I'm not complaining! Sweet and oh so delicious! One good thing about this weird winter: so many greens that could be left in the fields have yielded some interesting and delicious versions. :) I have some broccoli rabe from Jersey Produce that looks similar, and if it's anything like the last recent batch will also be more sweet than bitter.

I find that just shredding sorrel and cooking it gently in butter is plenty wonderful! I had a little left over and added it to some in the freezer that had cream as well. One more meal from two bunches.

Our dinner tonight: because I had a late start on prep, instead of stewed artichokes and leeks, we had:

Scrapple (from the freezer) heated in the toaster oven so the slices finally got nice and crisp
Fried eggs (what Taliesin would probably refer to as fried farm eggs ;) (who buys factory eggs any more?)
Green chard gently cooked in olive oil (OMG so good!)
Salad of leaves (our first Migliorelli arugula of the season! plus other greens) and red pepper, with, um, some herb vinaigrette

the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014

 

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