What did you eat last night for dinner?

Alter · Jan 18, 2009

Fabienne...sounds great! And nice to see you back!

Last night we made a cheese fondue with some steamed vegetables. We also had a nice roast beef from the Paul Bocuse shop so we sliced it up and threw it on top of some salad greens.

I am trying too lose some weight so...no wine or bread!

kenosis · Jan 19, 2009

Pizza with Zuchini and Broccoli...mmm

Fabienne · Jan 19, 2009

Originally Posted by Alter

Fabienne...sounds great! And nice to see you back!

Last night we made a cheese fondue with some steamed vegetables. We also had a nice roast beef from the Paul Bocuse shop so we sliced it up and threw it on top of some salad greens.

I am trying too lose some weight so...no wine or bread!

The Paul Bocuse shop?

Fabienne · Jan 19, 2009

Last night: steak and mushroom pie.

kwilkinson · Jan 19, 2009

6 oz frozen tuna steak
1/2 cup haricot verts
Beurre Blanc

My tuna started falling apart while I was putting it on the plate.

I'm happy with the medium rare of the tuna, though.

SField · Jan 19, 2009

Originally Posted by kwilkinson

6 oz frozen tuna steak
1/2 cup haricot verts
Beurre Blanc

My tuna started falling apart while I was putting it on the plate.

I'm happy with the medium rare of the tuna, though.

FROZEN TUNA!!!!!!!!!!!!!!!!

Plating getting better though. With tuna like that, for a healthier option, I'd even just make a fresh gremolata. Also, don't know if you did a rub or just seasoned, but it looks kind of concentrated. Make sure you season from a high so it's even.

DNW · Jan 19, 2009

Originally Posted by kwilkinson

6 oz frozen tuna steak
1/2 cup haricot verts
Beurre Blanc

My tuna started falling apart while I was putting it on the plate.

I'm happy with the medium rare of the tuna, though.

Not seared enough, and too well done.

P.S. I cooked chicken cacciatore tonight. My tummy is warm and comfy.

kwilkinson · Jan 19, 2009

Originally Posted by SField

FROZEN TUNA!!!!!!!!!!!!!!!!

Plating getting better though. With tuna like that, for a healthier option, I'd even just make a fresh gremolata.

Hey man, I've been wanting a tuna steak for weeks now. 12 oz for $9.99 is better than the 29.99 per pound at WF.
Gremolata would have gone well with it. I used beurre blanc b/c I thought I had wasabi in my fridge that I was going to put in there, but I didn't. Oh well I guess.
Thanks re: the plating. I have to say, I'm a fan of the white plate over the red/black for sure.

Originally Posted by DarkNWorn

Not seared enough, and too well done.

I don't think it's too well done, but it definitely should be seared better. It was hard to gauge the doneness on the frozen tuna, since it was pretty solid and I couldn't use the handy dandy little finger trick.

GQgeek · Jan 19, 2009

Originally Posted by Fabienne

Last night: steak and mushroom pie.

No kidney's? I guess you are french...

SField · Jan 19, 2009

Originally Posted by kwilkinson

Hey man, I've been wanting a tuna steak for weeks now. 12 oz for $9.99 is better than the 29.99 per pound at WF.
Gremolata would have gone well with it. I used beurre blanc b/c I thought I had wasabi in my fridge that I was going to put in there, but I didn't. Oh well I guess.
Thanks re: the plating. I have to say, I'm a fan of the white plate over the red/black for sure.

That's good. In a couple months get a flatter plate.

You eat pretty healthy but I'd recommend more veg/whole grain. Try making like a wheatberry salad or maybe a quinoa rissotto. Maybe sautee some zucchinni and cherry tomatoes like Ramsay does. More color, more flavor and nutrients... I'd just try to add more colors to your diet in addition to the greens.

kwilkinson · Jan 19, 2009

Originally Posted by SField

You eat pretty healthy but I'd recommend more veg/whole grain. Try making like a wheatberry salad or maybe a quinoa rissotto. Maybe sautee some zucchinni and cherry tomatoes like Ramsay does. More color, more flavor and nutrients... I'd just try to add more colors to your diet in addition to the greens.

That's a good point. I'm mainly protein based, but almost all of my veg come from broccoli or green beans. I put some color in salads with carrots, peppers, etc, but not really in my dishes at home. Good advice.

King Francis · Jan 19, 2009

Just finished eating scrambled eggs on herb-buttered toast topped with sautÃ

ed shallots and shiitake mushrooms. Four eggs, whole milk, chives, grey sea salt. Simple and delicious, and a touch decadent. Sometimes breakfast for dinner is what hits the spot. Thank you, Mr. Ramsay.

SField · Jan 20, 2009

Originally Posted by King Francis

Just finished eating scrambled eggs on herb-buttered toast topped with sautÃ

ed shallots and shiitake mushrooms. Four eggs, whole milk, chives, grey sea salt. Simple and delicious, and a touch decadent. Sometimes breakfast for dinner is what hits the spot. Thank you, Mr. Ramsay.

You salted only later, right?

Alter · Jan 20, 2009

Originally Posted by Fabienne

The Paul Bocuse shop?

In Japan there are many branded Bocuse shops in department stores selling charcuterie, pastries, etc. The quality and prices are both high.

VKK3450 · Jan 20, 2009

Originally Posted by kwilkinson

I'm a fan of the white plate over the red/black for sure.

^^ racist

Last night I had roast stuffed pork chops with a sort of chopped mushroom topping. I've totally fallen in love with brining chicken and pork, its a world of difference. Brown rice and some courgette / zuchinni

K

What did you eat last night for dinner?

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