What did you eat last night for dinner?

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

  1. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    Talk about a good attitude, though...


     


  2. foodguy

    foodguy Senior member

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    until she was up half the night puking.
     


  3. suited

    suited Senior member

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    Cafe Boulud Palm Beach - FlatIron Steak and Key Lime.

    [​IMG]

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  4. mgm9128

    mgm9128 Senior member

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    Connecticut Duck, Three Ways: Seared Breast with Concord Grape, Braised Thigh in Watercress with Duxelle of Chanterelle Mushrooms, Crisped Leg Confit.
    [​IMG]
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  5. itsstillmatt

    itsstillmatt The Liberator Dubiously Honored

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    That looks very nice. Good job.
     


  6. Manton

    Manton RINO Dubiously Honored

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    OK, I make this dish a lot or something like it so I feel qualified to criticize.

    The breast is cooked well (that is, correctly, not "well done") and the wrap looks nicely wrapped. The sauce under the breast also looks very good.

    I question a few things.

    First, what fool duxelles chanterelles? :confused: Those are really expensive mushrooms and are much better simply sliced and served so you can see them. They are not filler. Duxelle is for really large flying saucer like white buttons.

    Second, the plate looks like it can't decide if it's a salad or a protein course. Why that second sauce and what is it? What are those random leaves? What is that twig on top of the wrap? Are those red pearl onions? Are they cooked? You should trim the tops a little more.

    Third, when you separate the legs and then remove the thigh bone, you get a nice, tight "package" as the meat shrinks. It's a nicer presentation than just a leg and easier to eat. Really, it's a stretch to call that three ways because the thigh and the leg are prepared basically the same way. If you are doing the wrap, I would shred the entire leg/thigh. If not, serve it all as one (but take out the thigh bone before you cook it). Also, you don't need to score leg skin and probably you should not.

    That said I have little doubt that it was delicious and I'm sure I would have been very happy to eat it.
     
    Last edited: Sep 30, 2011


  7. mordecai

    mordecai Immoderator

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    +1. Love the preparation in the watercress especially, minus the thing across the top.
     


  8. mgm9128

    mgm9128 Senior member

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    It was very delicious. I would probably do it again. The watercress was stuffed with a brunoise of carrots, celery, and onions. The chanterelles were cooked with shallots and sage, then the thigh meat was shredded, and mixed with the vegetables and a bit of the braising liquid.

    It is a bit of the concord grape gastrique I used in the sauce, reduced to a syrup. It was a last minute addition. I had it, so I used it.

    Red sorrel. Just to liven things up.

    A crispy leek fried in some duck fat.

    Yes. And white.

    Yes. They were cooked in an emulsification of duck stock and butter. I took the skins off after shocking them in boiling water so the tips would stay intact.

    I was originally going to braise both the leg and the thigh to stuff the watercress. Then I decided the plate needed a crispy element, so I confit the leg. I scored it because I thought that would help render the fat out.

    Thanks.
     
    Last edited: Sep 30, 2011


  9. Manton

    Manton RINO Dubiously Honored

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    Actually the fried leek sounds good, good idea. :embar:
     


  10. KJT

    KJT Senior member

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    Best plate you've done yet. Looks amazing.
     


  11. gomestar

    gomestar Super Yelper

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    interesting color on that Burgundy.
     


  12. kwilkinson

    kwilkinson Having a Ball

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    I'd like to see a zoomed in picture of your onion brunoise.
     
    Last edited: Sep 30, 2011


  13. Rambo

    Rambo Senior member

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    Michael's geniune in the design district.

    Food was mediocre. Pork belly with kimchee, charred octopus, ox tail with spetzle, and burrata. None of the dishes were anything to write home about.
     


  14. SField

    SField Senior member

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    Nice plate Mgm, I think it can use some editing but I liked it.
     


  15. mgm9128

    mgm9128 Senior member

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    Thank you both.

    I made the other breast for dinner tonight. With black raspberry and sweet potato.
    [​IMG]

    Apparently, October is American cheese month. So I sampled a few of the featured cheeses:
    [​IMG]
    From left to right is "Battenkill Brebis" from New York state, "Moses Sleeper" from Vermont, and finally "Rogue River Blue" from Oregon, which is wrapped in grape leaves. They were really just OK. I wouldn't recommend them.
     


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