- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
Well, I did another dinner…
Posted on 8/14/22 at 10:12 am
Posted on 8/14/22 at 10:12 am
It’s been a while since this group has gotten together, so they talked me into cooking a nice dinner.
We started with some truffle vinaigrette marinated crab claws.
Next was a Gougere filled with a Gruyère mousse on top of a warm Mornay sauce.
We then went on to the crabmeat gnocchi.
The next course was an arugula salad with a Steen’s cane syrup vinaigrette.
We moved on to an asparagus vichyssoise with crabmeat and caviar. The pic isn’t the best, but it was really good.
The entree was oysters and pork belly with artichoke hearts and spinach in a ham hock gravy.
And finally for dessert we had a riccota/polenta torte. We poured some ice wine over it and it was amazing.
We started with some truffle vinaigrette marinated crab claws.
Next was a Gougere filled with a Gruyère mousse on top of a warm Mornay sauce.
We then went on to the crabmeat gnocchi.
The next course was an arugula salad with a Steen’s cane syrup vinaigrette.
We moved on to an asparagus vichyssoise with crabmeat and caviar. The pic isn’t the best, but it was really good.
The entree was oysters and pork belly with artichoke hearts and spinach in a ham hock gravy.
And finally for dessert we had a riccota/polenta torte. We poured some ice wine over it and it was amazing.
This post was edited on 8/14/22 at 10:14 am
12
Posted on 8/14/22 at 10:26 am to Lambdatiger1989
That’s it?
Kidding…looks fantastic.
Kidding…looks fantastic.
Posted on 8/14/22 at 10:35 am to Lambdatiger1989
Lordy. I would tear that up.
Very nice.
Very nice.
Posted on 8/14/22 at 11:16 am to Lambdatiger1989
You have lucky friends! What an elegant feast! 
Posted on 8/14/22 at 11:24 am to Darla Hood
It’s a pretty good deal. I do all the cooking, they bring some really nice wines. It’s a win win.
Posted on 8/14/22 at 12:01 pm to Lambdatiger1989
Wow!!! BEAUTIFUL dishes!
You couldn't work a hot dog in there somewhere for the next challenge?
You couldn't work a hot dog in there somewhere for the next challenge?
Posted on 8/14/22 at 12:10 pm to Gris Gris
The thought did cross my mind.
This post was edited on 8/14/22 at 12:11 pm
Posted on 8/14/22 at 12:17 pm to Lambdatiger1989
quote:
The thought did cross my mind.
Posted on 8/14/22 at 12:23 pm to Lambdatiger1989
So what does one have to do to become one of your friends/dinner guests?
Posted on 8/14/22 at 5:18 pm to Lambdatiger1989
quote:
I do all the cooking, they bring some wine.
Posted on 8/15/22 at 11:18 am to Lambdatiger1989
quote:
Steen’s cane syrup vinaigrette
Never heard or seen of this. What store do you buy it from?
This post was edited on 8/15/22 at 11:18 am
Posted on 8/15/22 at 11:22 am to Lambdatiger1989
Posted on 8/15/22 at 11:22 am to Lambdatiger1989
I'd have to stop at taco bell on the way home to get the rest of my dinner
Posted on 8/15/22 at 11:36 am to CouldCareLess
I used Steen’s Cane vinegar to make the vinaigrette. I’ve had this bottle for a while. Pretty sure I picked it up at Breaux Mart in NOLA
This post was edited on 8/15/22 at 12:13 pm
Posted on 8/15/22 at 12:43 pm to Lambdatiger1989
Damn looks good!
How long did that take to prepare???
How long did that take to prepare???
Posted on 8/15/22 at 12:49 pm to Lambdatiger1989
any chance you'd share the recipe for your take on cane syrup vinaigrette?
Posted on 8/15/22 at 12:51 pm to Guzzlingil
Started a day ahead on the salad dressing and the ham hock gravy so the flavors could set in overnight. Everything else was made the day of the dinner.
Posted on 8/15/22 at 12:58 pm to BigPapiDoesItAgain
Yep no problem
1/4 cup Steen’s cane vinegar
1/3 cup honey
1 small shallot peeled
1 large clove garlic
2 t Dijon mustard
1/4 t salt
1/4 t pepper
1 cup canola oil.
I put all of the ingredients except the oil in a blender and start to blend, then pour the oil in as it’s running. Blend until smooth. I do it a day ahead to let the flavors blend.
1/4 cup Steen’s cane vinegar
1/3 cup honey
1 small shallot peeled
1 large clove garlic
2 t Dijon mustard
1/4 t salt
1/4 t pepper
1 cup canola oil.
I put all of the ingredients except the oil in a blender and start to blend, then pour the oil in as it’s running. Blend until smooth. I do it a day ahead to let the flavors blend.
This post was edited on 8/15/22 at 12:59 pm
Posted on 8/15/22 at 1:22 pm to Lambdatiger1989
It looks really well done!
The one critique I would have is that every dish is a shade of light brown.
The one critique I would have is that every dish is a shade of light brown.
Posted on 8/15/22 at 3:42 pm to Lambdatiger1989
quote:
Yep no problem
Thank you - have a bottle of that someone gave me for Xmas sitting in the pantry. I'll make that tonite.
Page 1 of 2
Popular
Back to top
Follow TigerDroppings for LSU Football News