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What did you eat last night for dinner? - Page 1423

post #21331 of 23002
11/18/12 at 4:08pm
Quote:
Originally Posted by erictheobscure View Post

That all looks delicious, dude.

amen
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post #21332 of 23002
11/18/12 at 4:12pm
Quote:
Originally Posted by mgm9128 View Post

Chicken stuffed with foie gras, turnips, girolles à la crème, sauce poulette
Quote:
"The beef itself, lightly rubbed with saltpetre and then gone over with salt, was carved into slices of a flesh so fine that its mouth-melting texture could actually be seen. The aroma it gave forth was not only that of beef-juice-smoking like incense, but the energetic smell of tarragon with which it was impregnated and the few, very few, cubes of transparent, immaculate bacon in the larding. The rather thick slices, their velvety quality guessed at by every lip, rested languidly upon a pillow made of a wide slice of sausage, coarsely chopped, in which the finest veal escorted pork, chopped herbs, thyme, chervil ... But this delicate triumph of pork-butchery, cooked in the same broth as the beef, was itself supported by ample cuts from the breast and win fillets of farm chickens, boiled in their own juice with a shin of veal, rubbed with mint and wild thyme. And, to pop up this triple and magnificent accumulation, behind the white flesh of the fowls ... was the stout, robust support of a generous layer of fresh goose-liver simply cooked in Chambertin. The arrangement was repeated again, in the same alternating order, forming distinctly separate parts, each marked by a boundary of assorted vegetables cooked in the broth and then slightly warmed in butter; each guest was to extract, in one stroke, between spoon and fork, the quadruple enchantment which was his share...."

You still have some work to do, bro.
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post #21333 of 23002
11/18/12 at 4:13pm
Looks great! Soup/onion/Comté looks very good.

I had some chicken/broccoli/red pepper/green curry/crème fraîche type of thing
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post #21334 of 23002
11/18/12 at 7:15pm

^ That food looks excellent. Well done!

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post #21335 of 23002
11/19/12 at 8:22am
Quote:
Originally Posted by mgm9128 View Post

Onion soup with Comté

Foie gras poached in Gevrey Chambertin

Pigeon, chartreuse of vegetables with foie gras, sauce pilée

gevrey chambertin seems like such a waste
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post #21336 of 23002
11/19/12 at 8:28am
I wash down my pho with Cristal though.
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post #21337 of 23002
11/19/12 at 8:31am
Quote:
Originally Posted by indesertum View Post

gevrey chambertin seems like such a waste

Honestly, I do not think I would have known the difference if the foie gras had been poached in a pinot noir. You flambé the Chambertin, anyway, which I think does away with most of its aromatic qualities. The slight bitterness imparted to the foie gras from the wine is certainly noticeable, though, and I think it works quite well.
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post #21338 of 23002
11/19/12 at 8:40am
Quote:
Originally Posted by indesertum View Post

gevrey chambertin seems like such a waste
+1.

Next time, just use an AOC Borgogne.

Quote:
Originally Posted by mgm9128 View Post

Honestly, I do not think I would have known the difference if the foie gras had been poached in a pinot noir.
I'm assuming you mean a basic or cheap pinot noir (as in the AOC Bourg I suggested above) as G-C is made from Pinot Noir.
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post #21339 of 23002
11/19/12 at 8:46am
also, bought a vat of vegetables from the farmer's market on Saturday. After that, lunch was some turnips with sage.

8193971631_2c1f84fef1.jpg
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post #21340 of 23002
11/19/12 at 8:56am
Quote:
Originally Posted by gomestar View Post

I'm assuming you mean a basic or cheap pinot noir (as in the AOC Bourg I suggested above) as G-C is made from Pinot Noir.

You assume right.
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post #21341 of 23002
11/19/12 at 9:03am
Anyway, here is the recipe:
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post #21342 of 23002
11/19/12 at 9:13am
seems like he shows a fancy bottle of Burg at the beginning, poaches the foie, and then at the end while he is plating you see that same bottle of G-C but it is unopened. eh.gif
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post #21343 of 23002
11/19/12 at 9:16am
It's possible he had already poured a bottle into the pot. I don't doubt he is cooking with GC. The restaurant (Le Meurice) has capon poached in Château d'Yquem on the menu for New Years.
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post #21344 of 23002
11/19/12 at 9:28am
Quote:
Originally Posted by mgm9128 View Post

The restaurant (Le Meurice) has capon poached in Château d'Yquem on the menu for New Years.

how much Sauternes do you suppose is needed for this? The only thing that would make this plausible is the 980 Euro price tag for the dinner.




I'd be tempted to try the poached foie gras using a small serving of the d'Artagnan foie with black truffles that I can easily get at the grocery store next to me. And I'd use a basic AOC bourgogne.
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post #21345 of 23002
11/19/12 at 9:42am
Quote:
Originally Posted by gomestar View Post

how much Sauternes do you suppose is needed for this? The only thing that would make this plausible is the 980 Euro price tag for the dinner.

Well, it depends how it is being done. Poached can be a synonym for sous vide, in which case, you would not need very much of it to achieve the desired effect. If he is poaching breasts, or whole capons, in a pot like he is with the foie gras, then I don't know. Maybe the restaurant has some sort of excess, or the hotel can just afford to do this kind of stuff. In the case of the foie gras, I am not sure how much it is for taste, and how much it is simply for show.
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