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is norma with eggplant? Like a baked eggplant, we love that dish.

 

I am still playing with toasted gnocchi. combined two parsnips with one giant potato tonight. added some sugar and salt to the parsnips prior to mixing the two riced vegetables. Made the shapes and then boiled them. Put different batches in separate bowls in the fridge to do different methods of cooking. Flour prior to pan frying in butter is not as successful as just putting them cold from the fridge into the butter. I was hoping to serve with lobster and crispy shallots and a leek sauce but, I don't know.. I might just want to serve the parsnip potato gnocchi crispy topped with parmesan as parm had the best combo. Oh well, you live you learn, you eat a bunch of screaming hot gnocchi directly from a pan of frying butter.

 

But potato parsnip gnocchi with baking spices, closer to fall, will be great.

 

we are now going out somewhere to dinner.

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Working my way through some Indian recipes from a not very good book - an experiment in seeing what works and what doesn't. The night before last I turned my kitchen into a post-hurricane site with a

Ta. I must give this a try.

Thank you thank you. But doesn't everyone look better wearing a bath mat?

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is norma with eggplant? Like a baked eggplant, we love that dish.

 

 

Yes. I saute the eggplant with sweated onions and garlic and then add in the chopped tomato. Added pieces of fresh mozzarella at the very end.

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Sounds perfect..

 

This evening, I made a few courses. arrived home at 710 by 840 dinner was ready with our neighbor.. started with chickpeas and fried squid. pressure cooked the chickpeas and then put out onto a frying pan with olive oil, a lot of spanish paprika, a little vinegar and tabasco. added a little wine, let it reduce then a little water.. Meanwhile, fried rings of squid in a shallow pan of oil. When the squid was crispy, tossed in with the beans. served.. it was delicious.

 

Made more practice gnocchi for saturday's dinner. parsnip and potato gnocchi. boiled and then riced. prior to mixing, sugar and salted the parsnip. once the gnocchi was boiled, I crisped it. I had blood sausage purchased from the Portuguese Butcher. Cubed and crisped the blood sausage, served the blood sausage with the lightly crispy gnocchi and pickled peppers. gnocchi came out perfectly. I feel comfortable now crisping gnocchi for 30, right before plating. . Two large non stick frying pans.. it;s going to be so good with the lobster pieces and the corn and leek broth.

 

Finally we had branzino with tarragon sauce and green beans. filleted two fish and serve with boiled string beans. tarragon sauce had little roasted cherry tomatoes, butter, tarragon vinegar.

 

dinner i am thinking less than 25 bucks.

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Monday: merguez from the Greenmarket

tomatoes stuffed with puree of roasted eggplant, ricotta and parmigiano-reggiano

corn on the cob

salad

 

Tuesday: Mexican-style shrimp cocktail

beets with lavender and crushed blackberries (from Alain Passard's "The Art of Cooking With Vegetables")

roasted multi-color carrots with feta and mint

greens and tomato salad

(R. said this one of the best meals he's ever eaten!)

 

Wednesday: Suvir's Okra "salad"

Sauteed avocado squash slices

Sucrine, purslane, beet and feta salad

Grilled sourdough bread

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I still make the best salt cod. In thirty minutes tops, no overnight soak. I need to get a pin which says "Salt Cod in 30 Min.s: Ask Me How."

 

With onions, olives and potatoes one night, then the rest as a brandade.

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I still make the best salt cod. In thirty minutes tops, no overnight soak. I need to get a pin which says "Salt Cod in 30 Min.s: Ask Me How."

 

With onions, olives and potatoes one night, then the rest as a brandade.

 

How? how? how?

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I started a blog awhile ago. My problem is, I photograph the prep but, when it comes to final dishes. I rarely remember to photograph finished dishes. Anyway, here are a bunch of photos from dinner, of course, not one photo was taken of the plating. It's also really annoying to cook with one hand and shoot with another

 

Portuguese Blood Sausage. It is out hanging in my butchers shop. So, it is precooked, perhaps, lightly smoked. I ate some raw, it was delicious. Not mushy at all. A little rice in it.

 

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Peeling squid for the squid and beans:

 

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Gnocchi: You can see a bowl of last night's gnocchi in the background. I just felt like doing another round as I am making 32 servings on Saturday.

 

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Branzino:

 

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Dinner from the Farmers Market in Trenton: "TV sticks" (thin smoked sausages) from the Polish deli, turkey burgers (preseasoned, from the Amish butcher), corn on the cob, sliced tomatoes with EVOO, blueberry pierogi with blackberry sauce, and Halo Farms ice cream.

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Dinner Friday night: Corn three ways

 

Curried corn and coconut soup

Tomato and mozzarella tart w/a cornmeal crust

Succotash w/corn, eggplant, zukes, and christmas limas

 

Coffee mocha swirl ice cream for dessert

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tried my hand at buttermilk biscuits.

 

what did Taliesin learn?

 

1. that investing in parchment paper might be a good idea, for next time, and that 450 F is probably too high.

2. that fingertips are the best kitchen tool there is, if one does not possess a pastry cutter or food processor.

3. that baking is something I should do more often.

 

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Buttermilk biscuits, sweet butter, Meyer lemon confiture

 

 

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Carrot pasta, with cauliflower and breadcrumbs

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