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What did you eat last night for dinner? - Page 1692

post #25366 of 25380
wife is allergic to shellfish. frown.gif


maybe if Manton and I do our necrophilia-wine dinner.
post #25367 of 25380
There's a version of the recipe without lobster in which the potatoes are studded with verbena leaves. Same sauce of Noilly Prat. It would still be delicious that way..
post #25368 of 25380
So, has anyone had a look at Plenty More yet? Will get my copy next week.
post #25369 of 25380
Marcella's mussel soup. Lovely.
post #25370 of 25380
Pasta alla Norma. Hazan's recipe. But the classic version, with ricotta salata instead of fresh ricotta+parmigiano+pecorino. It was good. But I almost like her improvised version better--it definitely looks more appealing too since the grated ricotta salata looks kind of weird whereas the fresh ricotta, and parmigiano/pecorino, blend far better with the sauce.
post #25371 of 25380
Grouse in whiskey
AppleMark
post #25372 of 25380
Quote:
Originally Posted by b1os View Post

So, has anyone had a look at Plenty More yet? Will get my copy next week.

The Guardian has this to whet your appetite http://www.theguardian.com/lifeandstyle/2014/sep/06/welcome-to-the-feast-11-yotam-ottolenghi-best-recipes# I did the leek dish the other night.

My copy is in the post should be here by Friday (i hope)
post #25373 of 25380
Grouse with celery root, foie gras and muscat grapes
AppleMark
post #25374 of 25380
Hare au poivre with mashed potatoes
AppleMark
post #25375 of 25380
Shakshuka.

Given the time, I always finish it in the oven. I dislike finishing it on the stove because most of the egg will be "very well done" by the time the top is somewhat cooked. Covering it makes for an odd texture too. In the oven, it cooks through evenly (and I prefer it to be very soft). Can take quite some time though since I "bake" it at 170-220°F (but I suspect the actual temp is lower than that). Going too high and the surface of the egg gets dried out which makes for a weird texture (but still better than the stove option).
I like to use those Spanish/Portuguese clay tapas plates. Guess I should heat them on the stove prior to filling the hot shakshuka and room temp eggs in it, that might cut some time.
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post #25376 of 25380
Plenty More arrived wahoo looking forward to dinner Saturday & Sunday nights.
post #25377 of 25380
Thai red lentil soup with aromatic chilli oil. Recipe from Plenty More (http://www.theguardian.com/lifeandstyle/2014/sep/06/welcome-to-the-feast-11-yotam-ottolenghi-best-recipes#). Red curry paste from http://www.bbc.co.uk/food/recipes/chickenandbambooshoo_90183 (forgot the garlic though).
Spectacular. One of my favorite soups.

post #25378 of 25380
Ate at bistro 1 dublis in Vilnius.


Incredibly good tasting menu from a Noma trained chef for the absolutely absurdly low price of just under 25 euros (I know Lithuania is cheap... But it isn't that cheap).

Was super lucky to snag a canceled table with a couple hour's notice. The butternut squash soup dish was incredible and the orange pith (listed as apple on the menu card) ice cream was one of my favorite desserts ever.
post #25379 of 25380
Some poorly captured photos of the things I didn't immediately start eating. Warning: Spoiler! (Click to show)
Salmon and scallop with cucumber and carrots.

Rabbit stew

Duck


Dessert


Only 55 usd each with food, 3 glasses of wine a person, and tip.
post #25380 of 25380
Quote:
Originally Posted by b1os View Post

Thai red lentil soup with aromatic chilli oil. Recipe from Plenty More (http://www.theguardian.com/lifeandstyle/2014/sep/06/welcome-to-the-feast-11-yotam-ottolenghi-best-recipes#). Red curry paste from http://www.bbc.co.uk/food/recipes/chickenandbambooshoo_90183 (forgot the garlic though).
Spectacular. One of my favorite soups.


I eat a lot of Indian red lentil and pumpkin dhal in the winter. Haven't cooked anything yet out of Plenty More spent Saturday afternoon reading and salivating over the recipes, going to cook something from it on Monday night. Tonight slow cooked chicken casserole served on polenta with dark chocolate and rum mousse topped with Tilba Tilba double whipped cream.
Edited by Geoffrey Firmin - Today at 9:11 pm
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