What did you eat last night for dinner?

[lawyerdad]



Ottolenghi has a baba ganoush recipe with roast zucchini instead of eggplant.

I've been meaning to try it, but @foodguy had very positive things to say about it.

I happened to have the link handy because it's been on my list since foodguy talked it up as well:


http://www.seriouseats.com/recipes/2014/10/zucchini-baba-ghanoush-from-plenty-more.html

 

[b1os]



Are you on Instagram? I post there more regularly these days. My name is maxmax325

Nope, but I'll check you out.

Ottolenghi has a baba ganoush recipe with roast zucchini instead of eggplant.

I've been meaning to try it, but @foodguy had very positive things to say about it.

Yeah, made that last year. Tastes great.

 

[t3hg0suazn]

This recipe looks great. I made a ratatouille from Simply French and an eggplant gratin from Richard Olney recently, but eggplant just takes too much oil for me to cook with regularly.

 

[Geoffrey Firmin]



This recipe looks great. I made a ratatouille from Simply French and an eggplant gratin from Richard Olney recently, but eggplant just takes too much oil for me to cook with regularly.

Way I found around excessive oil and eggplant is to slice into thick rounds and apply oil with a brush then bake at at 180c for ten minutes. Alternatively toss in pan. Option I use for pasta sauce is to cut in half oil then salt, pepper bake at 200c for 20 min turn the heat off leave then scoop out the flesh Ottolenghi says 40 but I find 20 is plenty.

Tonight roasted boned whole chook stuffed with dried prunes and flaked almonds macerated in orange juice and sauternes. With an orange Cointreau sauce on a bed of Paris mash with broccoli and Brussel sprouts. With a Margaret River WA Chardonnay.

Edit the herbivores are having twice backed hard goat cheese and stilton soufflés.

Then Elizabeth David's flourless chocolate cake with whipped cream.

Friends bought a bottle of Rutherglen Pfeiffer Topaque for the cake, luscious fruit flavours, great match.

 

[Piobaire]

Not very seasonal but I wanted to give cassoulet a try.

I did not confit the duck but rather browned it in duck fat and fat rendered from cubed salt pork (salt pork when into the pot too). The duck was perfect, the skin so good, and the beans were creamy and so flavourful. It was a bit of work to get going, but once in the oven, no effort at all. The house smelled wonderful all day and I highly recommend giving the dish a try.

 

[Alter]

I would devour that cassoulet,even out of season. What was the wine pairing?

 

[Piobaire]

Paired a Paso Robles southern Rhone style blend. It went very well.

My only ***** was the gas. Holy christ...and I took Beano!

 

[jcman311]



Paired a Paso Robles southern Rhone style blend. It went very well.

My only ***** was the gas. Holy christ...and I took Beano!

Daily probiotic. I eat a lot of salads/brassicas/beans. Never really have a problem since I started a probiotic.

 

[zhouyu]

 

[SirReveller]

I call this dish "wing-ed excellence."

Couldn't find a good potato so went with more chicken. Yes, you're seeing that right: that's Sweet Baby Ray's in the corner.

 

[erictheobscure]

you are disgusting

 

[mgm9128]

Morel and wild sorrel pizza

King salmon, fennel and figs

Ratatouille, courtesy of my garden

 

[mgm9128]

Tomato tart

Tomato salad

 

[mgm9128]

Lobster, lemony tomatoes

 

[jcman311]

Front: Chanterelles grilled with a parmesean custard and pickled ramps and ramp jam.

Rear: Purslane salad

Not pictured: my favorite of the dishes last night which was a pastrami cured salmon with a scallion cream cheese and homemade pickles.