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What did you eat last night for dinner? - Page 1820

post #27286 of 27294
Ottolenghi has a baba ganoush recipe with roast zucchini instead of eggplant.

I've been meaning to try it, but @foodguy had very positive things to say about it.
post #27287 of 27294
Quote:
Originally Posted by otc View Post

Ottolenghi has a baba ganoush recipe with roast zucchini instead of eggplant.

I've been meaning to try it, but @foodguy had very positive things to say about it.

I happened to have the link handy because it's been on my list since foodguy talked it up as well:


http://www.seriouseats.com/recipes/2014/10/zucchini-baba-ghanoush-from-plenty-more.html
post #27288 of 27294
Quote:
Originally Posted by mgm9128 View Post

Are you on Instagram? I post there more regularly these days. My name is maxmax325 smile.gif
Nope, but I'll check you out. mwink[1].gif
Quote:
Originally Posted by otc View Post

Ottolenghi has a baba ganoush recipe with roast zucchini instead of eggplant.

I've been meaning to try it, but @foodguy had very positive things to say about it.
Yeah, made that last year. Tastes great.
post #27289 of 27294
This recipe looks great. I made a ratatouille from Simply French and an eggplant gratin from Richard Olney recently, but eggplant just takes too much oil for me to cook with regularly.
post #27290 of 27294
Quote:
Originally Posted by t3hg0suazn View Post

This recipe looks great. I made a ratatouille from Simply French and an eggplant gratin from Richard Olney recently, but eggplant just takes too much oil for me to cook with regularly.

Way I found around excessive oil and eggplant is to slice into thick rounds and apply oil with a brush then bake at at 180c for ten minutes. Alternatively toss in pan. Option I use for pasta sauce is to cut in half oil then salt, pepper bake at 200c for 20 min turn the heat off leave then scoop out the flesh Ottolenghi says 40 but I find 20 is plenty.

Tonight roasted boned whole chook stuffed with dried prunes and flaked almonds macerated in orange juice and sauternes. With an orange Cointreau sauce on a bed of Paris mash with broccoli and Brussel sprouts. With a Margaret River WA Chardonnay.

Edit the herbivores are having twice backed hard goat cheese and stilton soufflés.

Then Elizabeth David's flourless chocolate cake with whipped cream.

Friends bought a bottle of Rutherglen Pfeiffer Topaque for the cake, luscious fruit flavours, great match.
Edited by Geoffrey Firmin - 7/23/16 at 3:51pm
post #27291 of 27294
Not very seasonal but I wanted to give cassoulet a try.







I did not confit the duck but rather browned it in duck fat and fat rendered from cubed salt pork (salt pork when into the pot too). The duck was perfect, the skin so good, and the beans were creamy and so flavourful. It was a bit of work to get going, but once in the oven, no effort at all. The house smelled wonderful all day and I highly recommend giving the dish a try.
post #27292 of 27294
I would devour that cassoulet,even out of season. What was the wine pairing?
post #27293 of 27294
Paired a Paso Robles southern Rhone style blend. It went very well.

My only bitch was the gas. Holy christ...and I took Beano!
post #27294 of 27294
Quote:
Originally Posted by Piobaire View Post

Paired a Paso Robles southern Rhone style blend. It went very well.

My only bitch was the gas. Holy christ...and I took Beano!
Daily probiotic. I eat a lot of salads/brassicas/beans. Never really have a problem since I started a probiotic.
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