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What did you eat last night for dinner? - Page 1786

post #26776 of 26789
from Narcissa restaurant (of course with some SFers):

CARROT FRIES jalapeño tofu dip
DUCK CIGARS milled pepper aioli
SMASHED TOMATOES charred ciabatta
SMOKED TROUT salmon roe, potato skins

ROTISSERIE-CRISPED BEETS bulgur salad, apples, creamed horseradish
DUCK LIVER MOUSSE red wine braised onions, country white croutons
RAW TUNA cucumber-basil water, celery, jalapeño relish (I didn't try this dish)
CHARRED OCTOPUS eggplant zaalouk, chickpea, watercress

CARROTS WELLINGTON bluefoot mushrooms, sunchokes, gremolata
TACO FARM PIG today’s cut, kale, apricot
AGED BEEF MEATLOAF potato puree, asparagus panzanella (didn't try this either)

JASMINE RICE PUDDING black cherries, pistachio yogurt rochers, anise hyssop
MAPLE HARVEST ICE CREAM SUNDAE maple ice cream, green strawberry sorbet, black walnuts


all excellent. Standouts: smoked trout, octopus, duck liver, rice pudding, and probably the wellington (though I always prefer the small bite dishes)
post #26777 of 26789
Tuna crudo in the jalapeño cucumber broth was excellent!
post #26778 of 26789
Everything was excellent. Smoked trout may have been the best.

Decent wine list with some good, interesting values.
post #26779 of 26789
I'm on a huge infused bison burger kick. I toast wheat buns lightly and grate some cheese, and add something else random into the meat. No ketchup/mustard/toppings afterwards.
post #26780 of 26789
I had a couple of amazing gourmet chicken breast burgers.
post #26781 of 26789
Big dinner last night. Did 3 TFL recipes I've not done before, the white corn agnolotti, the halibut with cippolinis and the Duck roulade. All were good but I was quite proud of the duck. That was very tasty and very beautiful.
post #26782 of 26789

Guanciale di manzo - braised beef cheeks, Tuscan style. (I used Spanish Rioja instead of Italian Barbera. So sue me.) Slow-cooked for four hours; finally I reduced the sauce until it was just starting to caramelise.

 

Served over a bed of pea purée (seasoned lightly with pepper and nutmeg) and roasted vegetable cous-cous. I sprinkled whole peas on top for a dash of I-don't-know-the-fuck-what.

 

With this creation we drank that same Rioja. Forget the brand. 2011 vintage. Inexpensive and very pleasant. I elected not to tell wifey about my shoe purchases earlier that day.

post #26783 of 26789
Tried to sous vide for the first time last night. Made two ribeyes that way, and two more in a pan. The pan seared ones were much better. I think my mistake was seasoning the steaks before putting them in the bag, and finishing them in a cast iron pan that has raised grill marks. Didn't get as good a sear as the other two in the flat pan. Anyone got any tips?
post #26784 of 26789
Quote:
Originally Posted by dizzy View Post

Tried to sous vide for the first time last night. Made two ribeyes that way, and two more in a pan. The pan seared ones were much better. I think my mistake was seasoning the steaks before putting them in the bag, and finishing them in a cast iron pan that has raised grill marks. Didn't get as good a sear as the other two in the flat pan. Anyone got any tips?

Serious Eats did a sous vide steak guide a month or two back. Their "Food Lab" pieces are generally pretty good.

http://www.seriouseats.com/2015/06/food-lab-complete-guide-to-sous-vide-steak.html
post #26785 of 26789
That's actually the recipe that I used lol. I'm going to chalk this one up to not using the right pan. Grill marks look nice but don't really do much in the way of texture.
post #26786 of 26789
Quote:
Originally Posted by dizzy View Post

That's actually the recipe that I used lol. I'm going to chalk this one up to not using the right pan. Grill marks look nice but don't really do much in the way of texture.

Yeah, grill pans are basically worthless in my experience. Especially on something like a steak, where you want the deep browning across the full surface. Not enough surface contact--everything not touching one of the raised lines is cooking basically through radiation, and there just isn't that much heat transfer there.

At this point, I think I prefer cooking my steaks in a pan to on the grill because of the level of crust you can easily get.
post #26787 of 26789

I like searing my steaks on a griddle, to seal them and obtain the desirable grill stripes (which I run at 45 degrees to the steak's long axis), then transferring them to the oven. I deglaze the griddle with some red wine and water, and pour that over the steaks just before popping them in the oven, which I run on a fairly low heat for about 10-15 minutes. This cooks the inside of the steaks nicely without drying them out, and creates a delicious sauce. If there's too much liquid I might reduce this quickly in a saucepan, then plate the steaks and pour the reduced sauce over.

 

This process tends to work best with Scotch fillet, although a high-quality cut of sirloin/porterhouse will suffice. I always marinate the steaks for at least an hour before searing. My marinade generally includes red wine, olive oil, Worcestershire sauce, a fresh bay leaf and some finely-ground spices like black pepper, paprika, cumin and/or nutmeg. I've also been known to smear the steaks with harissa paste.

post #26788 of 26789

haricots verts with peach and almonds, feat. purple basil

 

pork chop with apple in mustard sauce - this recipe from Simple French Food is fantastic

post #26789 of 26789
Ottolenghi's spicy cauliflower fritters with lime and coriander yoghurt and a green salad. First time I've cooked one of his recipes in a while.
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