What's for dinner?
Oct 23, 2020 | 4:24 pm
#2581
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It's a classic Escoffier recipe that dates back about a century and a half. I have not seen it on a restaurant menu since the early eighties; the last time was probably at Lutce in NYC.
Oct 23, 2020 | 4:40 pm
#2582
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I looked it up - tournedos indeed. Although filet mignon is so lean so its only the foie gras thats really heavy. The truffles sound nice.
Oct 23, 2020 | 5:00 pm
#2583
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No truffles (absolutely wasted on me as I don't have the scent receptors for them) or foie gras d'oie (or even canard) available locally so I had to use mushrooms and foie de cochon. Still have a lot left so either that or Beef Sroganoff for the rest of the meat.
Then again, I acquired ~10 lbs of short-dated pork back ribs (bit higher quality than generic supermarket - supposedly free from antibiotics and hormones) and a rack of lamb so have all that to chow down on.
Then again, I acquired ~10 lbs of short-dated pork back ribs (bit higher quality than generic supermarket - supposedly free from antibiotics and hormones) and a rack of lamb so have all that to chow down on.
Oct 23, 2020 | 5:14 pm
#2584
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Oct 23, 2020 | 5:28 pm
#2585
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Desperate times, desperate measures. Have to make do if you live out in the anglo sticks. I'd love to make the real recipe for many things, on the proviso of ingredient availability. At least we can get fresh duck parts here (yeah, even/only in the discount supermarket), even duck fat. Have to wait for a mark down so I can make confit legs or a magret (well, technically not because they're not from gavaged ducks).
Oct 23, 2020 | 5:30 pm
#2586
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Only time I've seen it (or what was passed off as it) was SQ back cabin in the early/mid '70s. Can't say I've ever seen it in a French restaurant even in France.
Oct 23, 2020 | 5:59 pm
#2587
Moderator: Travel Safety/Security, Travel Tools, California, Los Angeles; FlyerTalk Evangelist
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Desperate times, desperate measures. Have to make do if you live out in the anglo sticks. I'd love to make the real recipe for many things, on the proviso of ingredient availability. At least we can get fresh duck parts here (yeah, even/only in the discount supermarket), even duck fat. Have to wait for a mark down so I can make confit legs or a magret (well, technically not because they're not from gavaged ducks).
Oct 23, 2020 | 6:14 pm
#2588
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Oct 23, 2020 | 6:56 pm
#2589
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Oct 23, 2020 | 8:03 pm
#2590
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Arugula with maple glazed walnuts, gorgonzola and a lemon vinagrette
Baked (actually nuked) sweet potato with butter and aleppo pepper
Grilled salmon (topped with pineapple, brown sugar, soy sauce, rice wine vinegar and grilled en papilotte).
Baked (actually nuked) sweet potato with butter and aleppo pepper
Grilled salmon (topped with pineapple, brown sugar, soy sauce, rice wine vinegar and grilled en papilotte).
Oct 23, 2020 | 8:43 pm
#2591
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In Memoriam
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Pizza 
Oct 23, 2020 | 9:25 pm
#2592
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Nothing, as I just don't feel like eating right now.
Oct 23, 2020 | 9:49 pm
#2593
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Oct 23, 2020 | 9:55 pm
#2594
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Spaghetti with walnut/pumpkin seed pesto and sauted proscuitto. Pesto was made yesterday with the basil plants that produced a huge amount of leaves this season.
Followed by rack of fresh NZ lamb (obtained real cheap) a la Provencal i.e., rosemary and garlic, olive oil), roasted home -grown potatoes , cremini mushrooms (obtained really, really cheap) and garlic, roasted home-grown tomatoes and faux scalloped potato (daikon). Wish the lamb was local as there are a lot of meat sheep farms locally in my municipality but due to regulations, all the local meat ends up being frozen if the bears don't get the sheep first.
Followed by rack of fresh NZ lamb (obtained real cheap) a la Provencal i.e., rosemary and garlic, olive oil), roasted home -grown potatoes , cremini mushrooms (obtained really, really cheap) and garlic, roasted home-grown tomatoes and faux scalloped potato (daikon). Wish the lamb was local as there are a lot of meat sheep farms locally in my municipality but due to regulations, all the local meat ends up being frozen if the bears don't get the sheep first.
Oct 23, 2020 | 9:55 pm
#2595
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