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What did you eat last night for dinner? - Page 1581

post #23701 of 25229
Quote:
Originally Posted by lawyerdad View Post

My first attempt at making empanadas (lawyerkid recently fell in love with empanadas). They looked like crap (I'm not much of a pastry chef), but tasted alright. Lots of room for improvement, though.

 

Good going.  I have an approx. 4 day out of the week live in empanada chef.  Arepas, empanadas...alla dat shit photo laugh2-smiley_zpsa7ead38c.gif Gotta luv latina women...

post #23702 of 25229
AppleMark
post #23703 of 25229
Your camera settings could be improved.
post #23704 of 25229
Is that the Passard Brittany ratatouille? I love that dish.
post #23705 of 25229
Quote:
Originally Posted by moddey View Post

Is that the Passard Brittany ratatouille? I love that dish.

Yes. It is an excellent recipe.
post #23706 of 25229
h2tJg0U.jpg

This is just an amazing place. Not really much else to say.
post #23707 of 25229
Soft shell turtle? Interesting. How was that?
post #23708 of 25229
Chewy and gelatinous. will add more when I get home (it's 3 AM and I'm killing time at a shopping mall near the hotel I left my bags at until I have to leave for my ridiculously early flight-my plan of raging all night and stumbling through security backfired because no one goes out on Wednesday, apparently)

Here's a hard-shelled spider as proof. (Yes, bored)
KrNzR1v.jpg
post #23709 of 25229
Could someone send me Passard's mi-cuit/mi-rave ratatouille recipe please.
post #23710 of 25229
I don't have it in front of me, but off the top of my head, sweat one large, sliced onion in a good bit of salted butter. Add some cloves of crushed new garlic. Peel 4 large tomatoes, quarter and seed. Reserve half for the raw element, add the other half to the pot. Add one large zucchini sliced in fairly thick batons. Blister a red and green pepper and remove their skins, julienne, and add to the pot. Let stew, covered slightly, until all juices evaporate. Meanwhile, blister the skins of a large eggplant, let rest, then remove the flesh and mix with a bit of salted butter and cook over medium heat until lightly colored. Slice a zucchini into thin rounds and mix with the raw tomatoes and some leaves of basil. Dress with olive oil mixed with a little soy sauce. Once the ratatouille is cooked, season with soy sauce and fleur de sel to taste. Plate however you fancy.
post #23711 of 25229
Quote:
Originally Posted by b1os View Post

Could someone send me Passard's mi-cuit/mi-rave ratatouille recipe please.

http://www.thedailymeal.com/ratatouille-brittany-style-butter

Google, third hit. biggrin.gif
post #23712 of 25229
The actual recipe does not call for clarified butter, nor would it make any sense to use it.
post #23713 of 25229

Ordered enough pad Thai with beef that it will be my dinner tonight too.

post #23714 of 25229
Thanks. Don't have access to my book and googled for the recipe (French name) a while ago. Couldn't find it.
post #23715 of 25229
Made a couple loaves of stuffed bread. Roasted red peppers, Havarti cheese, chopped olives, salami.

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