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What did you eat last night for dinner? - Page 1339

post #20071 of 25835
^ Nicely done.

No pics but I did a little shrimp pasta yesterday. I used our wok (new cooktop has a 25k BTU burner and I love it) and the dish included shallots, mushroom, capers, toasted pine nuts, a little shredded cabbage and garlic. A little shaved Parm R. with good olive oil and paired with a fantastic Viognier. Great dinner.
post #20072 of 25835
Oh, sorry Rambo. First dish is a mix of some veggies: favas, peas, carrots, radishes, turnip, chanterelle, zucchini, fennel. Most of it blanched, then heated up in a pan on a butter/jambon base.

Second dish: chilled carrot soup, crème fraîche and herbs, curry oil.

Third dish: Boeuf "Bourguignon" with beef cheeks. Great meat! Didn't get any vin de Bourgogne though, I've been to three wine stores and they all had just two vins de Bourgogne for >12€. I needed two bottles, so that was a little much for me. So I got a bottle of '08 Latour which I've had twice so far and was pretty decent. Unfortunately today, it was very sour and not enjoyable, so we opened a bottle of '10 Gigondas -- very nice. So no Bourgogne at all, but sitll pretty good.
post #20073 of 25835
Thank you B1os. I appreciate it.
post #20074 of 25835
fistbump.gif
post #20075 of 25835
Those look terrific.
post #20076 of 25835
Thanks! You should try the chilled carrot soup: http://www.saveur.com/article/Recipes/Chilled-Carrot-Soup-with-Fines-Herbes-Mousse
It's really good even though I used fresh carrots that were quite watery. Made my own juice which helps creating a good flavor I guess. The curry oil (which I still have quite a lot of and didn't turn bad so far) works very well with it, too -- didn't use too much curry in the soup.

How do you make drops of oil in a soup? Pipette? It's difficult with a spoon, that I do know (but it looks more "natural" that way).
post #20077 of 25835
I usually use a squeeze bottle. Soup recipe looks nice.
post #20078 of 25835
mgm, how do you get your pommes maxim to cook so evenly? I think I'm slicing my potatoes too thin as mine get brown on the edge quickly and are lighter in the center.
post #20079 of 25835
FWIW
Quote:
Originally Posted by mgm9128 View Post

This is the best technique I've found for making pommes maxim. The nice thing here is that they can be prepped well ahead of time, kept in the fridge, then cooked when you need them.
On a mandoline, cut a yukon gold potato into 1/16" thick slices. Punch out circles with a cutter, then blanch in boiling salted water for 20 seconds (this prevents the potato from oxidizing). Chill in ice water, then drain and dry. Toss the potatoes with salt, and a little corn starch to coat each side (use your fingers, or toss them gently in a sieve). Cut out squares of parchment paper the size of your maxim, and lay each one out. Refrigerate.
To cook, heat a thick film of clarified butter in a non-stick pan over medium heat. Carefully place the maxims into the pan, and cook over medium heat, flipping (carefully) from time to time, and basting, until cooked through. It's also good to have a little extra clarified butter on hand, in case the pan starts to heat up too much. You can leave the potatoes as light, or as brown as you want, but they will cook through before turning color, as opposed to cooking them in the oven, where the outside browns before the center is cooked.
Keep them in a warm place, or just reheat in the oven for 2-3 minutes when you're ready to eat.
post #20080 of 25835
Thank you.
post #20081 of 25835
I should also add that it's important to gently press down on each maxim with a spatula while they are in the pan to get the slices to adhere. Otherwise, when you go to flip, the round will fall apart. It takes a little getting used to, but you'll get the feel of it after a few tries.
post #20082 of 25835
You suck mordecai!!!!!

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post #20083 of 25835
Yes Manton, we all know Mordecai sucks. Now how about telling us what that lovely food you've made is.
post #20084 of 25835
Mordecai told me he doesn't suck. Damnit mordecai. At least a reach around would've been nice
post #20085 of 25835
nice anna
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