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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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    Ducasse. His recipe calls for currants soaked in rum. I've been finding incredible wild black cherries, so I used those instead. It was actually one of the most delicious things I've eaten.
     
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  2. mgm9128

    mgm9128 Senior member

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    Oh, Russ, looks like I'll be in California the month of January. Let's plan a lunch or dinner!
     
    Last edited: Sep 9, 2015
    1 person likes this.
  3. mgm9128

    mgm9128 Senior member

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    Recipe:

    INGRÉDIENTS (6 PERSONNES)
    Préparation de la pâte sablée
    300 g de farine
    200 g de beurre
    100 g de sucre glace
    1 œuf
    1 pincée de sel

    Préparation de la garniture de la tourte
    50 g de raisin secs de Corinthe
    2 cl de marc de raisin
    2 cl de rhum
    3 bottes de blettes jeunes
    1 œuf
    50 g de parmigiano Reggiano râpé
    1 filet d’huile d’olive
    75 g de pignons
    40 g de cassonade
    1 citron de Menton confit
    3 zestes de citron râpés
    1 jus de citron
    200 g de pommes sauvages
    18 fleurs de courgette
    sucre glace

    PRÉPARATION

    Étape 1 : Préparation de la pâte sablée

    Mélanger rapidement tous les ingrédients jusqu’à ce que la pâte soit homogène. Ne pas trop la travailler. La mettre en boule et la filmer. Réserver au réfrigérateur.

    Étape 2 : Préparation de la garniture de la tourte

    Mettre les raisins à gonfler dans le marc et le rhum.
    Retirer les côtes et les veines des feuilles de blettes. Laver les feuilles, les essorer, les tailler en petits carrés avec un couteau bien affûté, sans les écraser.
    Les mettre dans une jatte.
    Ajouter l’œuf, le parmesan, l’huile d’olive, les pignons, la cassonade, le citron confit coupé en morceaux, le zeste, les raisins avec le rhum et le marc. Bien mélanger. Ajouter le jus de citron. Mélanger.
    Éplucher les pommes. Les émincer.

    Étape 3 : Cuisson de la tourte

    Étaler le plus finement possible la pâte sablée sur une abaisse de 40 x 60 cm. La couper en deux.
    Foncer une plaque de 20 cm x 30 cm. Recouvrir le fond des pommes émincées. Ajouter une couche d’appareil, une couche de fleurs de courgette et une couche d’appareil. Verser le jus rendu par cet appareil.
    Couvrir avec l’autre abaisse. Cliqueter les bords.
    Enfourner à 200 °C pendant 10 minutes. Baisser le four à 180 °C. Cuire encore pendant 20 minutes.
    Étape 4 : Finition et présentation

    Sortir la plaque du four. Saupoudrer immédiatement la tourte de sure glace.
    Servir tiède ou à température.
     
    Last edited: Sep 9, 2015
    1 person likes this.
  4. mgm9128

    mgm9128 Senior member

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    Stuffed wild grape leaves..what a treat
    [​IMG]
     
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  5. foodguy

    foodguy Senior member

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    At the corner of hipster and hip replacement
    
    ubet
     
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  6. b1os

    b1os Senior member

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    [​IMG]

    Made some pesto yesterday and had spaghetti with it. Made it in a 10 cm mortar, which is a pita, but the result is still delicious, albeit not perfect.

    Also had some more salads and made another onion/tomato/basil frittata today (Marcella's recipe). Good stuff.
     
    Last edited: Sep 10, 2015
    2 people like this.
  7. b1os

    b1os Senior member

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    What did you stuff it with? Rice and ... ?
     
  8. foodguy

    foodguy Senior member

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    that frittata is one of my standards.
     
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  9. mgm9128

    mgm9128 Senior member

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    Carnaroli rice, to be exact, As well as swiss chard, pine nuts, raisins and parmesan, braised in chicken jus. Another Ducasse recipe that I must say was extraordinary.
     
    Last edited: Sep 10, 2015
    1 person likes this.
  10. mgm9128

    mgm9128 Senior member

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    INGRÉDIENTS (4 PERSONNES)
    Préparation des feuilles de vigne
    8 jeunes petites feuilles de vigne
    5 cl de jus de volaille
    15 cl de bouillon de volaille

    Préparation de la farce
    20 g de beurre frais
    80 g de riz rond
    3 cl de vin blanc
    50 cl de bouillon de volaille
    200 g de verts de blettes
    30 g de pignons de pain
    30 g de raisins secs
    20 g de parmesan râpé
    huile d’olive
    sel, poivre

    PRÉPARATION

    Étape 1 : Préparation des feuilles de vigne

    Laver les feuilles de vigne. Les plonger 30 secondes dans une casserole d’eau bouillante salée. Les refroidir aussitôt dans de l’eau glacée. Les égoutter. Les éponger sur un papier absorbant. Réserver.

    Étape 2 : Préparation de la farce

    Chauffer 10 g de beurre dans un sautoir. Verser le riz, le nacrer pendant 2 à 3 minutes. Déglacer avec le vin blanc. Mouiller avec le bouillon de volaille en l’ajoutant au fur et à mesure de son absorption. Cuire le riz 8 minutes. Retirer le sautoir du feu. Le refroidir en le remuant avec une fourchette.
    Laver, sécher les verts de blettes. Chauffer un filet d’huile d’olive dans un grand sautoir. Faire sauter les verts de blettes sans coloration pendant 2 minutes. Saler. Les égoutter. Les refroidir. Bien les presser entre les mains. Les hacher. Réserver.
    Dans une poêle à sec, colorer légèrement les pignons de pin. Les débarrasser sur un papier absorbant.
    Faire fondre le reste du beurre dans une poêle. Y mettre les raisins secs et les colorer.
    Dans un salader, rassembler le riz, les verts de blettes, les pignons et les raisins. Mélanger délicatement. Vérifier l’assaisonnement.

    Étape 3 : Préparation des feuilles de vigne farcies

    Équeuter quatre feuilles de vigne. Les disposer à plat, nervures vers le haut.
    Au centre de chacune, déposer, le long de la nervure centrale, le quart de la farce.
    Rabattre le côté queue, puis les bords sur la farce. Roulez la feuille en forme de cigare.
    Tapisser le fond d’une petite cocotte avec les quatre autres feuilles de vigne. Déposer les feuilles farcies en les serrant bien les unes contre les autres.
    Verser le jus et le bouillon de volaille. Poser une petite assiette renversée ou un poids pour les immobiliser. Couvrir. Enfourner la cocotte pour 50 minutes à 140 °C. Ajouter éventuellement un peu de jus ou de bouillon de volaille.

    Étape 4 : Finition et présentation

    Dresser les feuilles de vigne farcies dans les assiettes.
    Saucer de jus.
     
    Last edited: Sep 10, 2015
    1 person likes this.
  11. b1os

    b1os Senior member

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    Pumpkin soup (chicken stock, cream, white pepper, thyme, caraway seeds, salt). Pumpkin seeds. Pumpkin seed oil. Dill.

    [​IMG]

    Marcella's braised chicken w/ rosemary & lemon, sautéed raddicchio di Treviso, risotto.

    [​IMG]

    Marcella's pear cake, pear "sauce", crème fraîche. I bought 4 pounds of Williams Christ pears at the market today. Then I realized that Marcella's recipe specifically states that Williams Christ pears aren't suited for the cake. They didn't taste that great either (and weren't really sweet). So I macerated them with some sugar and Williams Christ brandy for a while and upped the sugar content of the cake. Turned out nicely. The rest of the pears, I cooked with Williams Christ brandy, a dash of water, some sugar, vanilla, cinnamon, lemon slices and some salt for a good while, then puréed it with a few knobs of butter. Fantastic.
    The mint didn't work at all flavor-wise though. But I guess it looks nice.
    Also not the prettiest slice of the cake but an accident happened involving the oven rack (which is a tad too small for the oven), resulting in the cake to take a dive onto the floor. Was able to rescue it fairly well though.

    It's still one of the nicest cakes I know. Fool-proof. Quite light. And so delicious. I always add like 18-20 cloves, not just 12.

    [​IMG]
     
    1 person likes this.
  12. mgm9128

    mgm9128 Senior member

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    [​IMG]
    [​IMG]
    [​IMG]
     
    2 people like this.
  13. Geoffrey Firmin

    Geoffrey Firmin Senior member

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    South West of the Black Stump
    

    Spring is upon us in the Antipodes and I bought my first Basil plants for the year, I have stacks of it growing over summer. Love it, such a beautiful herb so many diverse culinary applications for it.
     
    Last edited: Sep 12, 2015
  14. warriortree

    warriortree Well-Known Member

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    Wow, i see your platings and i feel very embarrased about showing my food he he... I am spanish and my food is very gasto but the platings are not very good... Yesterday i made a incredible seafood and Chicken paella but if i post the photos of that maybe i get a ban from the forum :)
     
  15. mgm9128

    mgm9128 Senior member

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    [​IMG]
     
    2 people like this.
  16. mgm9128

    mgm9128 Senior member

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    [​IMG]
     
    1 person likes this.
  17. lawyerdad

    lawyerdad Senior member

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    That looks totally whimsical, in the best possible sense. I'd be sitting there just smiling at my bowl.
     
  18. mgm9128

    mgm9128 Senior member

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    :D

    You are still in California, yes? We should grab a bite in Jaunary. I will definitely be visiting the Santa Monica farmer's market. It is most certainly the best market I've been to.
     
    Last edited: Sep 14, 2015
  19. lawyerdad

    lawyerdad Senior member

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    Sound great. And yeah, that Wednesday morning market in Santa Monica is the best I've ever been to, at least in this country. I'm still in the area. I moved, but just from a few miles south of the market site to a few miles north of it.
     
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  20. sonick

    sonick Senior member

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    Vancouver
    

    [​IMG]

    :happy:
     
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