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What did you eat last night for dinner?
- Thread starter Fabienne
- Start date
- Watchers 394
Some pictures from the recent dining in Prague.
Dried delicate Czech Lamb Ham with Raspberries and Truffle Oil
Velvet Foie-Gras Terrine with Home - Made Apricote Chutney
Butter Poached Half of Lobster Served with Garden Vegetable Confit and Tomato Concasse
Home-made Pears & Vanilla Sorbet
Pink Roasted Veal Served with Seared Shrimp with Parmigiano & Potato Cake and Sweet-Pea PurÃ
e
Home-made Strawberry Dumplings
Dried delicate Czech Lamb Ham with Raspberries and Truffle Oil
Velvet Foie-Gras Terrine with Home - Made Apricote Chutney
Butter Poached Half of Lobster Served with Garden Vegetable Confit and Tomato Concasse
Home-made Pears & Vanilla Sorbet
Pink Roasted Veal Served with Seared Shrimp with Parmigiano & Potato Cake and Sweet-Pea PurÃ
Home-made Strawberry Dumplings
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Pink Roasted Veal Served with Seared Shrimp with Parmigiano & Potato Cake and Sweet-Pea PurÃOriginally Posted by banis
I don't get this combination. Did you like it?
hboogz
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Had what is known locally as an "ugly steak." It's flap meat. Very juicy, very tender. Steamed some artichokes then dropped them on the grill with the steaks.Originally Posted by Piobaire
The artichoke looks like a handful to handle, but what did you rub the steak with to get that deep red color?
And pictures from another Prague restaurant.
Amuse Bouche
\t
Marinated Canadian Lobster in Lemon Scented Oil served with Tiger Prawns Carpaccio and Caviar
Duck liver Terrine"Foie Gras" garnished with Chocolate "Valrhona" served on Pear Jelly falvoured with "Williamine Liqueur" and homemade Brioche
Grilled John Dorry accompanied with Lobster Ravioli poured by Lobster Bisque
Home-made Lime Sorbet
Roasted Rack of Fallow Deer with forest Mushrooms, Rowanberries, Kenya Beans and butter Gnocchi poured by Grand Veneur Sauce
Plum Ravioli topped with Sugar, Nuts and Melted Butter\t \t
Chocolate Praline "Mon ChÃ
ri"
Pictures seem to be not as good as I thought.
Amuse Bouche
Marinated Canadian Lobster in Lemon Scented Oil served with Tiger Prawns Carpaccio and Caviar
Duck liver Terrine"Foie Gras" garnished with Chocolate "Valrhona" served on Pear Jelly falvoured with "Williamine Liqueur" and homemade Brioche
Grilled John Dorry accompanied with Lobster Ravioli poured by Lobster Bisque
Home-made Lime Sorbet
Roasted Rack of Fallow Deer with forest Mushrooms, Rowanberries, Kenya Beans and butter Gnocchi poured by Grand Veneur Sauce
Plum Ravioli topped with Sugar, Nuts and Melted Butter\t \t
Chocolate Praline "Mon ChÃ
Pictures seem to be not as good as I thought.
Piobaire
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The artichoke looks like a handful to handle, but what did you rub the steak with to get that deep red color?Originally Posted by hboogz
The artichoke is easy to eat. Just pluck the leaves off and dip in aoili, using your incisors to strip the meat from the base of the leaf. Then when you have the heart left, cut it up.
The meat was seasoned with S&P and a little cummin.
Yo-han
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Looks great. Any details on what exactly you made? I'm curious to know what's on the port and underneath it.Originally Posted by Jodum5
crushed fennel seeds, garlic, rosemary, thyme and s&p for the "rub".
underneath was white wine, balsamico, onion and carrot to catch up the porks juices and make gravy
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Fried chicken.
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