Daniel Posted July 25, 2012 Share Posted July 25, 2012 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. Quote Link to post Share on other sites
bloviatrix Posted July 25, 2012 Share Posted July 25, 2012 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. Quote Link to post Share on other sites
Daniel Posted July 26, 2012 Share Posted July 26, 2012 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. Quote Link to post Share on other sites
TaliesinNYC Posted July 26, 2012 Share Posted July 26, 2012 Nectarine, ricotta cheese and heirloom tomato salad. Sage and onion frittata (garnished with basil and a tiny amount of balsamic vinegar), bread with extra-virgin olive oil Quote Link to post Share on other sites
Lippy Posted July 26, 2012 Share Posted July 26, 2012 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 Quote Link to post Share on other sites
Wilfrid Posted July 26, 2012 Share Posted July 26, 2012 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. Quote Link to post Share on other sites
Daniel Posted July 26, 2012 Share Posted July 26, 2012 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? Quote Link to post Share on other sites
Daniel Posted July 26, 2012 Share Posted July 26, 2012 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. Peeling squid for the squid and beans: 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. Branzino: Quote Link to post Share on other sites
TaliesinNYC Posted July 27, 2012 Share Posted July 27, 2012 tonight: Left: Brown basmati rice with almonds, mint and pomegranate. (page 197) Right: Pan-fried zucchini, red bell pepper and butterstick squash, with panch phoran. (page 123) Both from Monica Bhide's cookbook, Modern Spice -- http://www.amazon.com/Modern-Spice-Inspired-Flavors-Contemporary/dp/1416566597 Quote Link to post Share on other sites
TaliesinNYC Posted July 28, 2012 Share Posted July 28, 2012 Italian night at Casa Taliesin... Beans, with prosciutto crudo, potatoes and garlic Pappa al pomodoro Quote Link to post Share on other sites
splinky Posted July 28, 2012 Share Posted July 28, 2012 penne with mushrooms, baby heirloom tomatoes, asparagus, baby courgettes & bacon Quote Link to post Share on other sites
StephanieL Posted July 29, 2012 Share Posted July 29, 2012 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. Quote Link to post Share on other sites
bloviatrix Posted July 29, 2012 Share Posted July 29, 2012 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 Quote Link to post Share on other sites
TaliesinNYC Posted July 30, 2012 Share Posted July 30, 2012 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. Buttermilk biscuits, sweet butter, Meyer lemon confiture Carrot pasta, with cauliflower and breadcrumbs Quote Link to post Share on other sites
TaliesinNYC Posted August 5, 2012 Share Posted August 5, 2012 Tomato and stone fruit salad, with Spanish chorizo and prosciutto crudo Spaghetti with Charentais melon Adapted from a recipe by Giuliano Hazan: http://giulianohazan.com/blog/spaghetti-with-melon-a-luscious-summer-pasta/ Quote Link to post Share on other sites
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