or Connect
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?
New Posts  All Forums:Forum Nav:

What did you eat last night for dinner? - Page 1570

post #23536 of 25835
Quote:
Originally Posted by ehkay View Post

Can't help it; I'm big in Japan.

post #23537 of 25835
Quote:
Originally Posted by ehkay View Post

Can't help it; I'm big in Japan.
Did you two work this joke out ahead of time?
post #23538 of 25835
Saltimbocca alla romana, polenta, french beans

Riz au lait, Zwetschgen (those small, oval plums, probably similar to damon plums) compote
post #23539 of 25835
Quote:
Originally Posted by Bhowie View Post

Did you two work this joke out ahead of time?

There's a joke about relative expectations waiting to be made as well.
post #23540 of 25835
Tomato salad
AppleMark
AppleMark
Artichokes with foie gras
AppleMark
Foie gras with melon and almonds
AppleMark
Pigeon with chocolate
AppleMark
Edited by mgm9128 - 8/24/13 at 5:10am
post #23541 of 25835
That tomato salad made me smile. smile.gif
post #23542 of 25835
I cooked this piece of halibut last night with a walnut crust. Way too much walnut, I could barely taste the fish or the asparagus purée. How am I doing it wrong? Just too much walnut packed on there? Maybe walnut is just too assertive for this kind of dish? The original idea was to use almonds, which I thought I had on hand, but all I could find in my cupboard was walnuts and pine nuts. Advice?

post #23543 of 25835
Quote:
Originally Posted by binge View Post

I cooked this piece of halibut last night with a walnut crust. Way too much walnut, I could barely taste the fish or the asparagus purée. How am I doing it wrong? Just too much walnut packed on there? Maybe walnut is just too assertive for this kind of dish? The original idea was to use almonds, which I thought I had on hand, but all I could find in my cupboard was walnuts and pine nuts. Advice?

Cook your fish first on its own in a pan. Once done, remove the fish from the pan, add in a bit more fat (butter works well with walnuts), then add in your chopped nuts and cook briefly. Season. Off the heat you can add some herbs, maybe chives, or a touch of acidity, but that may or may not be necessary, depending on your taste. Mask the fish with this mixture, finish with sea salt and fresh pepper, if desired. This way, you are accenting the fish, not completely disguising it.

Also, asparagus may not be the best compliment, particularly since it is almost September. Some simple sautéed spinach would probably be better. You can even season it with a touch of walnut oil, if you are feeling clever.
post #23544 of 25835
Thanks for the advice...I'll give it a try sometime next week.
post #23545 of 25835
Quote:
Originally Posted by lawyerdad View Post

That tomato salad made me smile. smile.gif
plating it must have been a real bitch.

How many did you do, m?
post #23546 of 25835
Since it tasted so good, rouladen again. Almost doubled the filling (onions/pickled cucumbers, tad more bacon)--also good. Not very summer-y, but who cares?

post #23547 of 25835
Quote:
Originally Posted by Manton View Post

plating it must have been a real bitch.

How many did you do, m?

Five. Not bad, since they are served cold. Just have to work quickly since the gelée is a bit temperamental. I assembled them in my downstairs kitchen, where the temp is much cooler. My impromptu garde manger station.
post #23548 of 25835
No great photo, but this is a nice example of a simple dish with a garnish that enhances and accents the flavors of the fish. The topping is a mixture of diced red pepper, tomato confit, minced olive, capers, lemon segments, blanched lemon peel, toasted pine nuts, chives and basil. The fish is cooked in olive oil, allowed to rest, then topped with this mixture. Served over zucchini slices which are seared in olive oil, on one side, then finished slowly on the other to produce a melting, custard like texture.
AppleMark
post #23549 of 25835
I'm probably in the minority here, but I like my fish to be cooked with as few ingredients as possible. A simple piece of quality fish, grilled/sautéed correctly the slightest bit of olive oil/lemon is perfect for me.
post #23550 of 25835
+1 (not to say that mgm's fish doesn't taste great, because i'm sure it does)
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Social Life, Food & Drink, Travel › What did you eat last night for dinner?