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What did you eat last night for dinner? - Page 1414

post #21196 of 24803
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Pheasant, roasted and chartreuse
post #21197 of 24803
New hype restaurant in London, Dabbous, just got it's first Michelin star. I'm pretty confident it'll be in San Pellegrino's top 50 next year. Harder to get a reservation here than Noma and The Fat Duck... 6 months for the earliest lunch time sitting and 11 months for an evening one. Went for the 7 course taster menu.

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Hispi cabbage with sunflower

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Celeriac with muscat grapes, lovage & hazelnuts

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Coddled free range hen egg with woodland mushrooms & smoked butter

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Braised halibut with costal herbs

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Barbecued Iberico pork, savory acorn praline, turnip tops & apple vinegar

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Fresh milk curds infused with fig leaves: fig & pistachio

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Chocolate soaked brioche, barley malt ice cream, azuki beans & pecans

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Money shot. I have to say the azuki beans was an interesting twist that worked very well.

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post #21198 of 24803
Quote:
Originally Posted by ehkay View Post

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Pheasant, roasted and chartreuse

That looks great.
post #21199 of 24803
Wow, there is some good looking food on this page....

Last night BBQ'd a few ribeyes, shrimp and served them with a variety of dipping sauces and champagne. I love champagne with BBQ beef.
post #21200 of 24803
Quote:
Originally Posted by indesertum View Post

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Was delicious. Topped with sauce made from yogurt and burnt eggplants.

From plenty?

If so, I've only done the recipe sauce, but one like this sounds nice.
post #21201 of 24803
photos got worse with full wine flight
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post #21202 of 24803
Quote:
Originally Posted by gomestar View Post

From plenty?
If so, I've only done the recipe sauce, but one like this sounds nice.

the sauce was from a recipe in the ottolenghi cookbook (it's the one with roasted butternut squash). the leek fritters are i think in plenty

can't wait to go home and fry up some more
post #21203 of 24803
Quote:
Originally Posted by rirawin View Post

New hype restaurant in London, Dabbous, just got it's first Michelin star. I'm pretty confident it'll be in San Pellegrino's top 50 next year. Harder to get a reservation here than Noma and The Fat Duck... 6 months for the earliest lunch time sitting and 11 months for an evening one. Went for the 7 course taster menu.

8106796039_64c8101a24_z.jpg

8106809360_2b9d8cedc8_z.jpg
Hispi cabbage with sunflower

8106799529_49743158ba_z.jpg
Celeriac with muscat grapes, lovage & hazelnuts

8106802853_06a6913ee3_z.jpg
Coddled free range hen egg with woodland mushrooms & smoked butter

8106805883_a70b5ddb79_z.jpg
Braised halibut with costal herbs

8106818732_92df6fd866_z.jpg
Barbecued Iberico pork, savory acorn praline, turnip tops & apple vinegar

8106809033_35e222b6dd_z.jpg
Fresh milk curds infused with fig leaves: fig & pistachio

8106825004_648362ec09_z.jpg
Chocolate soaked brioche, barley malt ice cream, azuki beans & pecans

8106815623_c06269c821_z.jpg
Money shot. I have to say the azuki beans was an interesting twist that worked very well.

8106828582_61bf8f00ed_z.jpg


Shit, gotta go.
With a better camera than the one that is randomly added to my phone.
post #21204 of 24803
Matt's world famous cream of lettuce soup

Scallops with walnuts and cider

Grouse with porcini and turnips
post #21205 of 24803
I went to Jungsikdang (in Seoul, not Tribeca) - it was actually quite good. Not world-class, but for Seoul, on a different echelon. Rather impressive. I'd go again just to see the ever changing menu (was also set up like EMP's old grid menu but with more descriptors and humility)
post #21206 of 24803
any magic tricks?
post #21207 of 24803
no, no gimmicks. It was nearing pretty good, solid food (though a little gratuitous with the foams and offset plating) - they only even really did a few playful things, mainly towards dessert - some flower pots of chocolate that you had to smash with your spoon to really eat, and then a mint meringue cigarette in the petits (because everybody out here smokes, lol)

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post #21208 of 24803
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First time making/working with pate feuillette. Pretty happy with how it came out. Pheasant and fg pithivier.
Edited by ehkay - 10/21/12 at 12:48pm
post #21209 of 24803
how did you make the chartruese?
post #21210 of 24803
You braise the legs, remove them and then degrease the liquid and reduce to a glaze.

For the cabbage, you blanch the nicest leaves, and then braise the rest for an hour or so. Then you line a hemisphere mold with the leaves, and layer the braised cabbage, leg meat (deboned), and jus. Then fold the cabbage back over, and cook in a bain marie at 250 for 45-60 minutes. Unmold and glaze with the liquid that ran off in the mold.
Edited by ehkay - 10/21/12 at 11:59am
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