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What did you eat last night for dinner? - Page 1697

post #25441 of 25454
Also, instead of slicing the lemon into rounds, you should supreme them. It's really better that way--no pith or uncooked zest.
post #25442 of 25454
I like to serve it with steamed red potatoes. It's a really nice combo. You just smash the potatoes in the leftover butter and juices.
post #25443 of 25454
Now that sounds like a winner. Next time I can find some nice sole I'll add in the spuds.
post #25444 of 25454
Just re: the "Fancy coleslaw": it's very delicious but expect to need 1.5 times the amount of dressing stated in the recipe.
Similar for the cauliflower cake, expect to need 5 times as much sesame/nigella seeds to get a nice coating.
post #25445 of 25454

question about cooking filet mignon with a cast-iron: is it better to use stove-top only with olive oil followed by butter basting, or do a stove+oven combo? Alton Brown has a stove+oven combo where the oven goes up to 500F, but it's for ribeye so I'm a bit dubious on whether it gives the best possible filet

post #25446 of 25454
Quote:
Originally Posted by Manton View Post

Also, instead of slicing the lemon into rounds, you should supreme them. It's really better that way--no pith or uncooked zest.

 

Didn't know it was called that!

 

post #25447 of 25454
Feel like I'm pushing my luck posting another dish so soon after you guys being so nice about the sole. Today I braised some short ribs, took part of the braising liquid and skimmed off fat then reduced, and made a bed of cauliflower and parsnip puree. Paired it with an 04 Peay Syrah and it was a winner.

post #25448 of 25454
That looks so good
post #25449 of 25454
Thanks, guys. I was happy with it as the plating turned out pretty much as I envisioned it. The sprigs I think were a bit "precious" and next time I'll just do what I did right after the pic, which is strip the sprig and just sprinkle that fresh thyme over things. Appreciate the positive feedback.
post #25450 of 25454
Quote:
Originally Posted by t3hg0suazn View Post

question about cooking filet mignon with a cast-iron: is it better to use stove-top only with olive oil followed by butter basting, or do a stove+oven combo? Alton Brown has a stove+oven combo where the oven goes up to 500F, but it's for ribeye so I'm a bit dubious on whether it gives the best possible filet

I cook filet rarely, but when I do I like to on the stovetop, turning and basting in foaming butter throughout cooking. Depending on the size, you might want to stick it in an oven for a few minutes, but if you keep the temperature in your pan low enough, you really don't have to. Conversely, you could brown the fillet quickly in foaming butter on all sides, then place on a rack in a 300F oven and cook it slowly that way. This gives you a very even temperature throughout, almost like if you had cooked it sous vide. Just don't forget to rest before slicing/eating.
post #25451 of 25454
Hazan's Minestrona alla Romagnola. Love it.
post #25452 of 25454
Scottish wood pigeon with autumn vegetables and fruits
AppleMark
post #25453 of 25454
Grilled Asparagus, Leeks and Aubergine with Halloumi. With a Radicchio, Rocket and Red Oak salad with simple olive oil lemon and S&P dressing.

Washed down with Coppabella The Crest Single Vineyard 2011 Pinot Noir.

Tonight Spaghetti alla Norma with home made spelt spaghetti been cooking slowly now for two hours and has two more to go before serving washed down with a cleanskin Victorian high country Shiraz. And Mrs GF is making a apple and raspberry crumble for desert with whipped Tilba Tilba cream on the side
post #25454 of 25454
Pumpkin risotto with confit pigeon legs and smoked bacon
AppleMark
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