Dinner Last Night

Champagne
(brought by Christine from New Mexico)

Soy-Cured Salmon with Cilantro Creme Fraiche
(made by Lin, and yummy. Leftovers will be part of breakfast.)

Poached Scallops in Miso-Persimmon Broth
(nobody's favorite: They liked the scallops and they liked the broth, but
didn't like them together. Next time I want to pair scallops and persimmons
I'll leave out the miso. Maybe something like seared scallops with a
persimmon mignonette?)

Red Lettuce and Mandarin Salad with Crispy Onions and Verjus Vinaigrette
(nice, but not anything to write home about)

Seared Duck Breasts with Orange-Tea Sauce
(THIS was called all kinds of superlative names. It was very good.)

Steamed Carrots and Parsnips with Roasted Pecans, Meyer Lemon, and Honey
(also very nice)

Kiwi Shortcake
(made by Christine, who also added a few last-of-the-season strawberries. I
got to show off how my ISI foamer makes whipped cream.)


Bob

On Sun, 6 Dec 2009 06:28:00 -0800, "Bob Terwilliger"
<virtualgoth@die_spammer.biz> wrote:

>Champagne
>(brought by Christine from New Mexico)
It was good.
>
>Soy-Cured Salmon with Cilantro Creme Fraiche
>(made by Lin, and yummy. Leftovers will be part of breakfast.)
http://tinypic.com/m/6jgjv8/2
>
>Poached Scallops in Miso-Persimmon Broth
>(nobody's favorite: They liked the scallops and they liked the broth, but
>didn't like them together. Next time I want to pair scallops and persimmons
>I'll leave out the miso. Maybe something like seared scallops with a
>persimmon mignonette?)

http://i47.tinypic.com/2uz87yb.jpg

>
>Red Lettuce and Mandarin Salad with Crispy Onions and Verjus Vinaigrette
>(nice, but not anything to write home about)
http://i49.tinypic.com/afhdv7.jpg
>
>Seared Duck Breasts with Orange-Tea Sauce
>(THIS was called all kinds of superlative names. It was very good.
>
>Steamed Carrots and Parsnips with Roasted Pecans, Meyer Lemon, and Honey
>(also very nice)
http://i49.tinypic.com/afhdv7.jpg
>Kiwi Shortcake
>(made by Christine, who also added a few last-of-the-season strawberries. I
>got to show off how my ISI foamer makes whipped cream.)

http://i45.tinypic.com/ab57if.jpg

I want one of the foamers..

I will have more pictures to upload of the adventures of Lin and I...

Christine

Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

>Champagne
>(brought by Christine from New Mexico)
>
>Soy-Cured Salmon with Cilantro Creme Fraiche
>(made by Lin, and yummy. Leftovers will be part of breakfast.)
>
>Poached Scallops in Miso-Persimmon Broth
>(nobody's favorite: They liked the scallops and they liked the broth, but
>didn't like them together. Next time I want to pair scallops and persimmons
>I'll leave out the miso. Maybe something like seared scallops with a
>persimmon mignonette?)
>
>Red Lettuce and Mandarin Salad with Crispy Onions and Verjus Vinaigrette
>(nice, but not anything to write home about)
>
>Seared Duck Breasts with Orange-Tea Sauce
>(THIS was called all kinds of superlative names. It was very good.)
>
>Steamed Carrots and Parsnips with Roasted Pecans, Meyer Lemon, and Honey
>(also very nice)
>
>Kiwi Shortcake
>(made by Christine, who also added a few last-of-the-season strawberries. I
>got to show off how my ISI foamer makes whipped cream.)

Excellent work!

Steve

Christine Dabney wrote:
> On Sun, 6 Dec 2009 06:28:00 -0800, "Bob Terwilliger"
> <virtualgoth@die_spammer.biz> wrote:
>

>> Red Lettuce and Mandarin Salad with Crispy Onions and Verjus Vinaigrette
>> (nice, but not anything to write home about)
> http://i49.tinypic.com/afhdv7.jpg
>> Seared Duck Breasts with Orange-Tea Sauce
>> (THIS was called all kinds of superlative names. It was very good.
>>
>> Steamed Carrots and Parsnips with Roasted Pecans, Meyer Lemon, and Honey
>> (also very nice)
> http://i49.tinypic.com/afhdv7.jpg

That's the same link as the salad one, above.

Everything looks yummy.

Serene


--
42 Magazine, celebrating life with meaning. Issue 2 is here!
http://42magazine.com

"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On Sun, 6 Dec 2009 19:39:48 +0000 (UTC), spope33@speedymail.org (Steve
Pope) wrote:


>Excellent work!
>
>Steve

Thanks..

Thank Bob T for most of it...

Seems I put down the salad pic twice...here's the duck and
vegetables...
http://i48.tinypic.com/ubz1w.jpg

Tonight, it will be pot au feu..... I am going to use my new skillet
to make either a Tarte Tatin, or some sort of skillet apple cake that
Bob has a recipe for...

Christine

Christine

>That's the same link as the salad one, above.
>
>Everything looks yummy.
>
>Serene

Just fixed it..I hope

Christine

In article <00978eb5$0$17013$c3e8da3@news.astraweb.com>,
"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

> Champagne
> (brought by Christine from New Mexico)
>
> Soy-Cured Salmon with Cilantro Creme Fraiche
> (made by Lin, and yummy. Leftovers will be part of breakfast.)

Sounds good but I'd have to sub parsley.

>
> Poached Scallops in Miso-Persimmon Broth
> (nobody's favorite: They liked the scallops and they liked the broth, but
> didn't like them together. Next time I want to pair scallops and persimmons
> I'll leave out the miso. Maybe something like seared scallops with a
> persimmon mignonette?)

Yeah, I'd lose the miso and try adding a little lemon.

>
> Red Lettuce and Mandarin Salad with Crispy Onions and Verjus Vinaigrette
> (nice, but not anything to write home about)

Try an herb infused Balsamic vinegar. I've been keeping that around
lately as I have somewhat renewed my supply of live herbs.

>
> Seared Duck Breasts with Orange-Tea Sauce
> (THIS was called all kinds of superlative names. It was very good.)

Cool idea using tea.

>
> Steamed Carrots and Parsnips with Roasted Pecans, Meyer Lemon, and Honey
> (also very nice)
>
> Kiwi Shortcake
> (made by Christine, who also added a few last-of-the-season strawberries. I
> got to show off how my ISI foamer makes whipped cream.)
>
>
> Bob

<lol> ISI cream whippers are neat tools!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfoodrecipes@yahoogroups.com
Subscribe: recfoodrecipes-subscribe@yahoogroups.com

Christine Dabney <artisan2@ix.netcom.com> wrote:

>On Sun, 6 Dec 2009 19:39:48 +0000 (UTC), spope33@speedymail.org (Steve
>Pope) wrote:

>>Excellent work!

>Thanks..

>Thank Bob T for most of it...

Yeah. I like the looks of the salmon. (Perhaps, because I
haven't had salmon more than once or twice this entire year...)

>Tonight, it will be pot au feu.....

That's interesting. I do not know from pot au feu, but one
of my guests last night, who is knowledgeable about French
cooking, told me that by adding lamb sausage to the Beef Barolo
I was heading in the direction of a pot au feu.

(My main motivation for doing so was the the originally purchased
amount of beef shoulder -- interesting called a "cloud roast"
although the difference from chuck roast is unclear -- was a little
low for the number of guests, so I chose to augment it with sausage.)

(Has anyone heard of a "cloud roast" before?)

Steve

On Sun, 6 Dec 2009 21:02:16 +0000 (UTC), spope33@speedymail.org (Steve
Pope) wrote:


>(Has anyone heard of a "cloud roast" before?)
>
>Steve

Nope..but I want to know where you get your beef.

Christine

On Sun, 06 Dec 2009 11:02:14 -0800, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>I will have more pictures to upload of the adventures of Lin and I...

Make it a Facebook album, set it to "everyone" and post the link... or
make an album elsewhere if you wish.

Hungrily awaiting more pictures!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 06 Dec 2009 14:01:53 -0800, sf <sf@geemail.com> wrote:

>Hungrily awaiting more pictures!

I want to post it here..not everyone is on Facebook..LOL

Christine

On Sun, 06 Dec 2009 11:58:09 -0800, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>On Sun, 6 Dec 2009 19:39:48 +0000 (UTC), spope33@speedymail.org (Steve
>Pope) wrote:
>
>
>>Excellent work!
>>
>>Steve
>
>Thanks..
>
>Thank Bob T for most of it...
>
>Seems I put down the salad pic twice...here's the duck and
>vegetables...
>http://i48.tinypic.com/ubz1w.jpg

:-/

The connection was reset

The connection to the server was reset while the page was loading.

>
>Tonight, it will be pot au feu..... I am going to use my new skillet
>to make either a Tarte Tatin, or some sort of skillet apple cake that
>Bob has a recipe for...
>
I've been thinking about apple cake too. "Tis the season!

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 6 Dec 2009 21:02:16 +0000 (UTC), spope33@speedymail.org (Steve
Pope) wrote:

>(Has anyone heard of a "cloud roast" before?)

No. Is the butcher from back East? We just call meat by their "cow
cut" name out here.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 06 Dec 2009 11:02:14 -0800, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>On Sun, 6 Dec 2009 06:28:00 -0800, "Bob Terwilliger"
><virtualgoth@die_spammer.biz> wrote:
>
>>Champagne
>>(brought by Christine from New Mexico)
>It was good.
>>
>>Soy-Cured Salmon with Cilantro Creme Fraiche
>>(made by Lin, and yummy. Leftovers will be part of breakfast.)
>http://tinypic.com/m/6jgjv8/2
>>
>>Poached Scallops in Miso-Persimmon Broth
>>(nobody's favorite: They liked the scallops and they liked the broth, but
>>didn't like them together. Next time I want to pair scallops and persimmons
>>I'll leave out the miso. Maybe something like seared scallops with a
>>persimmon mignonette?)
>
>http://i47.tinypic.com/2uz87yb.jpg
>
>>
>>Red Lettuce and Mandarin Salad with Crispy Onions and Verjus Vinaigrette
>>(nice, but not anything to write home about)
>http://i49.tinypic.com/afhdv7.jpg
>>
>>Seared Duck Breasts with Orange-Tea Sauce
>>(THIS was called all kinds of superlative names. It was very good.
>>
>>Steamed Carrots and Parsnips with Roasted Pecans, Meyer Lemon, and Honey
>>(also very nice)
>http://i49.tinypic.com/afhdv7.jpg
>>Kiwi Shortcake
>>(made by Christine, who also added a few last-of-the-season strawberries. I
>>got to show off how my ISI foamer makes whipped cream.)
>
>http://i45.tinypic.com/ab57if.jpg
>
>I want one of the foamers..
>
>I will have more pictures to upload of the adventures of Lin and I...
>
>Christine

Dang, talk about eatin' good in the hood. It all looks delicious.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/06

On Sun, 06 Dec 2009 11:58:59 -0800, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>
>>That's the same link as the salad one, above.
>>
>>Everything looks yummy.
>>
>>Serene
>
>Just fixed it..I hope
>
Where's the link?


--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 06 Dec 2009 14:05:08 -0800, sf <sf@geemail.com> wrote:


>>http://i48.tinypic.com/ubz1w.jpg
>
>:-/
>
>The connection was reset
>
>The connection to the server was reset while the page was loading.

Works just fine here..

Christine

On Sun, 06 Dec 2009 14:07:37 -0800, sf <sf@geemail.com> wrote:


>>Just fixed it..I hope
>>
>Where's the link?

I posted it already...

Christine

Steve Pope <spope33@speedymail.org> wrote:

> Christine Dabney <artisan2@ix.netcom.com> wrote:
>
> >Tonight, it will be pot au feu.....
>
> That's interesting. I do not know from pot au feu, but one
> of my guests last night, who is knowledgeable about French
> cooking, told me that by adding lamb sausage to the Beef Barolo
> I was heading in the direction of a pot au feu.

To me, that does not make very much sense in the context. Beef Barolo,
in case you mean "brasato (di manzo) al barolo", is a kind of pot roast
braised in red wine. Pot-au-feu is a mixture of various meats (of which
no sausage of any kind is typical) and vegetables boiled or simmered in
water, stock or broth. A mixture of meats, again boiled or simmered, of
which a certain kind of sausage *is* typical, would be bollito misto,
but the sausage in question would be cotechino, though using other
sausages is not unheard of. Another such example could be any of the
various French potées, with, again, various meats, to which sausages
(usually of the pork kind) can be added. All of such mixed boiled-meat
dishes are generically potées, boiled dinners, in a sense, but none are
anywhere close to a brasato al barolo.

Did you really add lamb sausage to the Beef Barolo? Did you cook it
together with the beef or separately (as is often done with sausages)?
Were you happy with the result?

Victor

In article <6maoh59afob7g5lg7erkjsuhf4tg7b7nnh@4ax.com>,
sf <sf@geemail.com> wrote:

> On Sun, 6 Dec 2009 21:02:16 +0000 (UTC), spope33@speedymail.org (Steve
> Pope) wrote:
>
> >(Has anyone heard of a "cloud roast" before?)
>
> No. Is the butcher from back East? We just call meat by their "cow
> cut" name out here.

Yup. Like New York Steak.

:-)

--
Dan Abel
Petaluma, California USA
dabel@sonic.net

On Sun, 06 Dec 2009 14:10:33 -0800, Christine Dabney
<artisan2@ix.netcom.com> wrote:

>On Sun, 06 Dec 2009 14:07:37 -0800, sf <sf@geemail.com> wrote:
>
>
>>>Just fixed it..I hope
>>>
>>Where's the link?
>
>I posted it already...
>
Two links didn't work, that must have been the other one.

--
I love cooking with wine.
Sometimes I even put it in the food.