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What's For Dinner?

Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.

  1. arizonaitalian

    arizonaitalian F1 World Champ
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    #11076 arizonaitalian, Oct 10, 2019
    Last edited: Oct 10, 2019
    I mostly post food we cook, only rarely posting meals at restaurants or the like. But I'm excited to post the meal we had at a Wedding I went to in Burgundy last weekend. A couple that I've known for years finally got hitched - and they have too much style and class - not to have staged a monumental one. It was at a privately rented Chateau in Burgundy with about 90 guests (the Chateau slept over 30 of us in various rooms throughout). Amazing place, amazing people and a great caterer. It was a multi-day affair, but the main post-wedding ceremony meal was worth sharing. It started with canapes and champagne around 6pm. The desserts were served at about 2am. It was a long, tasty, heavily wine-influenced celebration for those 8 hours!

    Here is the menu and pics of some of the courses (sadly I forgot to take a pic of the scallop dish). And I added a pic here of the cheese boards that were placed every few meters along the long banquet tables. This one was placed in front of me,which combined with my total lack of control, resulted in my having 4 plates of these amazing french cheeses. Thankfully there was no traditional silly wedding cake nor any serious dessert...rather only this tower of macaroons and puff pastry balls to snack on during the dancing that began after 2am.

    My room was above the catering kitchen and on my way to bed I saw a dead solder resting ground (of empty wine bottles) that easily numbered into the hundreds. I asked the lady pouring champagne from magnums at 2:30am on the dance floor how many she had poured that night, iirc she said over 50...mags! And there were well more than that of white and red burgundies that we had with the meal. Yikes....Great weekend!

    The Chateau
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    The Friday Afternoon Wine Tasting
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    The Menu
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    Memories of Alba - a truffle infused burrata tortellini:
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    Spirit of the Yonne (the name of the nearby river) was a torchon of foie gras
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    Last Rays of Summer - not pictured, a scallop dish that was too tasty to wait for a pic

    Strolling Through the Forest - perfectly cooked beef with lots of tasty elements to the dish.
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    An Eclectic Gathering - 4 very good french cheeses. I'm a huge, huge fan of epoisse (12-1pm on the clock dial in the pick) and this was an excellent, ripe example.
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    A Glutinous Gathering - would have been a better name after I realized they left this whole cheese tray in front of me and nobody else wanted any more. Ugh...I went full fat-guy-with-death-wish on this tray. I was concerned that I had dis-proven a golden rule of physics - that there is no such thing as too much good cheese.
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    Sweet Treats - most of us were literally dreading having to sit through (let alone eat) dessert by 2am. Luckily for us, the hosts were a step ahead and simply said, let's go the dance room, where desserts and champagne await. I pinched a couple of these off of the 1.5 meter-tall dessert mountain and put in a napkin to bring back to Ania (Macaroons are her favorite - and I earned some big points upon my return to London).
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  2. tomc

    tomc F1 World Champ

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    ^Holy carp!! That's a heck of a lot fancier than the Cheez Its & beer the wife and I had when we got hitched in Lost Wages a zillion years ago. You are living it up on the other side of the pond!
    T
     
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  3. tomc

    tomc F1 World Champ

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    Inspired by AzIt's gourmand your of Burgundy, I made simple mushroom tacos. Mixture of cremini and such. No epoisse cheese in the fridge - darn the luck! - so I went with jalapeño cream cheese. Sprinkled some herbes de Provence on it, 'cause I didn't have any herbes de Burgundy in the pantry!

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    T
     
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  4. max930

    max930 F1 Rookie
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    Nothing fancy...…… Made a late lunch at 3pm. Tuna melt. Thinking of just hitting the Wendy's drive thru or McDonalds.
     
  5. I.T. Guy

    I.T. Guy F1 Veteran
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  6. tomc

    tomc F1 World Champ

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  7. arizonaitalian

    arizonaitalian F1 World Champ
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    Appears to be ****ing hot on the heat scale.
     
  8. arizonaitalian

    arizonaitalian F1 World Champ
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    I should make that more often...your post will inspire me to get to that. Btw - I've only made meatballs once...it just seemed like a bit of work. How did you make yours (or were they store bought)?
     
  9. I.T. Guy

    I.T. Guy F1 Veteran
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    It’s easy!

    Pork
    Ground beef
    If you want ground turkey or chicken too
    Italian breadcrumbs
    Egg
    Vegetta
    Mix all together, make balls, put on cookie tray and bake. Literally just a few minutes of actual prep.

    Experiment eyeballing amounts of breadcrumbs and vegetta until one cook you get the texture and saltiness you like. Then that’s the amount :)


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  10. I.T. Guy

    I.T. Guy F1 Veteran
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    PS I cheat and mix a lot of “meatballs” up and a bread pan of it gets made into meatloaf or I use a muffin tray and bake “mini meatloafs” for individual sized meals. Just the balls are “meatballs” lol.


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  11. tomc

    tomc F1 World Champ

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    Vegetta?
    T
     
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  12. I.T. Guy

    I.T. Guy F1 Veteran
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    It’s a funny name but actually I like that one because it’s more tasty then hot. I can put 5 drops in my bowl and it’s just zingy so not bad.


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  13. I.T. Guy

    I.T. Guy F1 Veteran
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  14. I.T. Guy

    I.T. Guy F1 Veteran
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  15. dustman

    dustman F1 Rookie

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  16. tomc

    tomc F1 World Champ

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  17. max930

    max930 F1 Rookie
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    Making pesto sauce again. Tossing in some shrimp and scallops.
     
  18. arizonaitalian

    arizonaitalian F1 World Champ
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    those chops look great, fantastic color...how did you cook them?
     
  19. arizonaitalian

    arizonaitalian F1 World Champ
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    We had accumulated an odd assortment of food in the small fridge in our temporary apartment, and we are headed to Krakow this weekend...so I made a chicken stir fry of sorts using pretty much all of it. This was surprisingly tasty!

    oh, made a Caprese salad to start too.

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  20. arizonaitalian

    arizonaitalian F1 World Champ
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    As I said in my prior post, we are in Krakow now for the weekend...which means...Ania's Mom's Pierogi's and Zurek! I was asked for my "order" well in advance and it took about one second to blurt out those two dishes (tomorrow will be the rest of my request list). I'm so full I will likely have to take a nap...

    Zurek is also known as "sour rye soup" and is unlike many/any tastes in any western cooking. I cannot even effectively come up with the words to describe the flavors. An attempt would be sour (duh),with hints of marjoram, yet hearty and light at the same time, the white, unsmoked sausage are appropriately subtle as to not over-power the soup. I love it...I just try not to picture it being made.

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    Her Mom's Pierogi's (the Ruskie filled ones today) are so good that I am literally ruined for all other pierogis. They are so light and the dough is not chewy at all, and thus they don't come off as heavy globs of pasta/dough. Rather the opposite, they are light, fluffy clouds filled with way-yummier-that-it-sounds pureed potato and a local type of cottage cheese. Even the filling is light and smooth, with a sharp taste of the cheese. Served with only a bit of butter-sauteed finely diced onions...damn if these aren't one of my very favorite foods in the world (but again, only her Mom's).

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  21. tomc

    tomc F1 World Champ

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    Yummy. It's finally gotten cooler here. Time to dust off my soup making skills. That rye soup sounds good.

    A mother in law that cooks divinely! Doesn't get better than that.

    T
     
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  22. dustman

    dustman F1 Rookie

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    Iron skillet, 5min each side over medium heat. Remove and do the sauce. Return chops to skillet and broil for 2 min.
     
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  23. SCFerrari

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  24. tomc

    tomc F1 World Champ

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    Everybody into the soup! Defrosting our stand-up freezer, so I made soup out of things in there too long - tofu, sautéed cucuzza, chicken broth, brown rice. Add in diced onion and celery, plus some heirloom tomatoes cut into quarters. Simmer. Add a little S&P.
    T
     
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  25. max930

    max930 F1 Rookie
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    Did fish N chips. The platter I order comes with fried oysters. There is a thread on oysters in silver and I'm craving them.
     

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