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What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. mgm9128

    mgm9128 Senior member

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  2. commanderdean

    commanderdean Active Member

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  3. mgm9128

    mgm9128 Senior member

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    Sure. First is a salad of haricot verts with fraises de bois from my garden, wild garlic flowers and curry (really beautiful flavors). Second is veal with 4 different tomato preparations, parmesan and fresh almonds.
     
    Last edited: Sep 2, 2015
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  4. mgm9128

    mgm9128 Senior member

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    My tomatoes are in full swing. This chilled soup has 5 different varieties.
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  5. ehkay

    ehkay Senior member

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    Yet the secret remains . . . Knorr.
     
  6. t3hg0suazn

    t3hg0suazn Senior member

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    I don't think I've seen 5 different varieties of tomatoes in my life.
     
  7. mgm9128

    mgm9128 Senior member

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  8. ehkay

    ehkay Senior member

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    Where are the pics of the crab?
     
  9. Piobaire

    Piobaire Senior member

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    Will toss out it here that Mind of Chef S3 is on Netflix and several episodes are Magnus Nilsson. Just watched the one about the Faroe Islands and then did some reading on them. Incredible.
     
  10. mgm9128

    mgm9128 Senior member

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    4 people like this.
  11. ter1413

    ter1413 Senior member

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  12. mgm9128

    mgm9128 Senior member

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    1 Zucchini salad with hard boiled egg, anchovy, olives, capers, herbs, etc.
    2 Crab salad with mango and papaya, tomato jelly, Thai vinaigrette
    3 Garden tomato salad with sea beans, olives, feta, fried dough (I kept laughing when I ate this)

    Will try to label next time. Been posting from my phone and it's a pain in the ass to type.
     
    Last edited: Sep 6, 2015
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  13. mgm9128

    mgm9128 Senior member

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    The vinaigrette was really fantastic, and worth noting. From memory, the recipe is as follows:
    Slice half of a small onion and a nice piece of ginger finely, add to a saucepan along with half of a hot chili, 3 crushed garlic cloves, and a stalk of lemongrass. Add 250ml of orange juice, 35ml of lime juice, 35ml of lemon juice, 25ml of rice vinegar, 60g of sugar, and a few drops of fish sauce. Bring to the boil, reduce by half, strain, let chill. Add around 30 g of ketchup (to taste) and finish with olive oil.
     
    Last edited: Sep 6, 2015
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  14. b1os

    b1os Senior member

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    Peeled tromboncino, fennel, dill, tomatoes, feta

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    Spinach, pine nuts, golden raisins

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    Carbonara (guanciale)

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    Radicchio di Treviso cooked in butter (salt, nutmeg); salad of radicchio di Trevisio, cavolo nero, red onions from Tropea (great for salads, really sweet), celery, tomatoes, dill.

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    Cavolo nero (sautéed), pine nuts, golden raisins

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    Tomato/onion/basil frittata

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    Char-grilled broccoli with garlic, chili, lemon

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    Cavolo nero (blanched) with anchovies, garlic, chili, lemon. The amounts of salted anchovies this recipe calls for is crazy. Flavors aren't bad but almost too dominant for the cavolo nero.

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    Herrenkuchen (basically just melted butter with sugar, cocoa powder and liquor (rum, brandy or just water), mixed into beaten eggs, plus some flour and baking powder. I also added some chopped walnuts), peaches (sautéed in butter and sugar), caramelized orange sauce. Didn't plan to caramelize it but in the heat of a backgammon game I forgot to check on it. Game ended just in time. Worked well.

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    Last edited: Sep 6, 2015
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  15. mgm9128

    mgm9128 Senior member

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  16. mgm9128

    mgm9128 Senior member

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    The above:
    Lamb tagine with some of the last zucchini from my garden.
    Sweet swiss chard tourte filled with wild apples, wild black cherries, pine nuts and zucchini blossoms. This was extraordinary; complexity and layer of flavors like a fine wine.
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    Last edited: Sep 6, 2015
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  17. mgm9128

    mgm9128 Senior member

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    Nick, all of that looks sensational. Your plating is clean and focused. I would be happy to eat every dish.
     
    Last edited: Sep 6, 2015
    1 person likes this.
  18. mgm9128

    mgm9128 Senior member

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  19. warriortree

    warriortree Well-Known Member

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    wow i really like this thread... i will try to contribute with some of my spanish foods... don´t expect great platings.... just food... tasty food
     
  20. foodguy

    foodguy Senior member

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    is that the tourte de blette? i haven't made that in ages, and never with apples and cherries. whose recipe?
     

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