Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.

Reply
 
Thread Tools
  #1  
Old 06-18-2002, 08:30 AM
Registered User
 
Join Date: Jan 2002
Location: Genoa, Italy
Posts: 470
Pongi is on a distinguished road
Default Cooking with Colors...help needed for a Black Dinner!

I've just been asked to help a friend with a "Black" dinner. He is a very good cook, and an ethnologist and ethno-cook as well (I would be very glad if he joined Cheftalk as he could give a great contribute here!) and is planning a Summer Solstice party. For some esoteric reasons I can't remember, all the food MUST be black-I mean naturally black, not artificially colored. Since it seems to be the most difficult color he's still working on the problem. The most obvious things have already come to our minds...I mean Caviar, Risotto or Pasta with squid ink, a dessert made with blackberries or dried plums-a brave host could also serve 1000 years eggs-but this isn't enough to compose a whole meal. Most of all, a main course with side dishes is needed...and, considering the season, black beans or black cabbage soup are definitely NOT suitable (maybe for the next Winter Solstice? )
So...more help is needed!
TIA,

Pongi

BTW...if you like the topic, other colors (blue, ***hsia, acid green) are following!
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
  #2  
Old 06-18-2002, 09:32 AM
Registered User
 
Join Date: May 2001
Location: Southern Ontario, Canada
Posts: 213
CompassRose is on a distinguished road
Default

You COULD do black beans... maybe a black bean salad with red cabbage, or quinoa (I've seen in magazines, though never in person, a black quinoa). Black sweet peppers (raw; they turn green when cooked). Black olives, or a tapenade, with something. Those tiny eggplants, baked whole, so the outsides are black.

Why black for the Solstice? Odd.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 06-18-2002, 09:37 AM
Suzanne's Avatar
Cafe Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 3,689
Suzanne is on a distinguished road
Default

But if you make the menu multi-ethnic, black beans are perfect! As a hot or cold soup, or a salsa, or served with black pudding (aka blood pudding, morcilla, boudin noir, etc. etc.)

No cavola nero?

Thai black rice -- which ends up kind of purple when cooked, but is so delicous.

Cajun "blackened" fish? No, maybe not. A good way to ruin a nice piece of fish.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 06-18-2002, 10:55 AM
Registered User
Culinary Experience: Can't boil water
 
Join Date: Mar 2002
Location: SLC UT
Posts: 2,529
phatch is on a distinguished road
Default

I think blackened fish can be pretty good. Usually trout or catfish is my preference.

Perhaps some dark chocolate for dessert. Maybe a chocolate cheesecake. They can be pretty dark.

Button mushrooms can be cooked until they look black and still taste good. Some worcestershire sauce helps that out.

Black olives.

Phil
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 06-18-2002, 11:18 AM
Kimmie's Avatar
Registered User
 
Join Date: Mar 2001
Location: Montreal, Quebec, CANADA
Posts: 2,831
Kimmie is on a distinguished road
Chef

black bean quesadilla

something with black truffle sauce or black tea sauce

Treacle with a rich, fruity suet steamed pudding, or toffee or fudge

Black sesame seeds

Black currant oil
__________________
K

«Money talks. Chocolate sings. Beautifully.»
«Just Give Me Chocolate and Nobody Gets Hurt.»
«Coffee, Chocolate, Men ... Some things are just better rich.»
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 06-18-2002, 12:26 PM
cape chef's Avatar
Cafe Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,087
cape chef will become famous soon enough
Default

Black barley with simmered black trumpet shroom's

White asparagus rolled in black sesame seeds and chives

black mission figs with balsamic syrup

mussels with opal nero and black bread

hmmm, I have to think more about this Pongi
__________________
Baruch ben Rueven / Chana

"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #7  
Old 06-18-2002, 12:30 PM
Suzanne's Avatar
Cafe Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 3,689
Suzanne is on a distinguished road
Default

Phil, you just reminded me: black trumpet mushrooms!!!!!!!!!!!!!!

Edit: darn it, cc, you beat me to it!!

And with a coating of black sesame seeds, just about ANYTHING could work

Black Sambuca??
Twice, you beat me to it

Licorice?

Last edited by Suzanne : 06-18-2002 at 12:34 PM.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #8  
Old 06-18-2002, 12:33 PM
cape chef's Avatar
Cafe Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,087
cape chef will become famous soon enough
Default

Pongi..

Couple more

How about Nori wrapped black bass

Or kalamata olive tapinade stuffed into the shell of a roasted eggplant (I know purple..But it will be dark)
__________________
Baruch ben Rueven / Chana

"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #9  
Old 06-18-2002, 12:34 PM
mudbug's Avatar
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: Dec 1999
Location: MO
Posts: 2,522
mudbug is on a distinguished road
Default

How about wood ear mushrooms?


Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #10  
Old 06-18-2002, 12:42 PM
cape chef's Avatar
Cafe Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jul 2000
Location: CT.
Posts: 5,087
cape chef will become famous soon enough
Default

Black pepper encrusted cherve (warm) over micro opel basil

Raisins with toasted black walnuts for a snack
__________________
Baruch ben Rueven / Chana

"If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me"
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #11  
Old 06-18-2002, 12:58 PM
monkeymay's Avatar
Registered User
 
Join Date: Feb 2002
Location: Los Angeles
Posts: 196
monkeymay is on a distinguished road
Default

How about beluga lentils with purple basil or a salad with black roma or any of the dark skinned tomatoes ? Too bad the color has to count - you could do a branzino of black cod. Or what about crusting something with black bread mollica. Or stuffing sepia and cooking in it's own ink?
Dessert - chocolate creme cannolis with coccoa add to dough to make the shells dark?

I'll try to think of some others.

Monkey
__________________
"Life is a banquet - and most poor suckers are starving to death" - Auntie Mame

Last edited by monkeymay : 06-18-2002 at 01:22 PM.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #12  
Old 06-18-2002, 01:17 PM
monkeymay's Avatar
Registered User
 
Join Date: Feb 2002
Location: Los Angeles
Posts: 196
monkeymay is on a distinguished road
Default

Pongi - some more I just rememberd. I had them in Modica, Sicily. Both involve chocolate - one is rabbit in an agrodolce type sauce but with chocolate and hazelnuts added-
the other was a turnover ( the Sicilian word is impanatigghe?) filled with either meat and chocolate or eggplant and chocolate. I've had the eggplant and chocolate - amazing - dark, deep and rich flavor. I know I've got the recipes around here somewhere. PM me if you're interested.

Monkey
__________________
"Life is a banquet - and most poor suckers are starving to death" - Auntie Mame
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #13  
Old 06-18-2002, 04:20 PM
chiffonade's Avatar
Registered User
Culinary Experience: Professional Chef
 
Join Date: Nov 2001
Location: Florida (for now)
Posts: 848
chiffonade is on a distinguished road
Thumbs up

When I was a kid, my mother used to make us squid with linguini - with a sauce of cuttlefish ink (or squid ink if available). The stuff made our teeth gray and I remember all us kids sitting around the table smiling at one another with gray teeth. How about squid ink pasta - that's jet black.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #14  
Old 06-18-2002, 08:08 PM
shroomgirl's Avatar
Registered User
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 5,462
shroomgirl is on a distinguished road
Default

Caviar and creme fraishe on rosti potatoes (few chives...or fillo cups)

There is a black lettuce called galazy growing here now....
if not available greens with a blue cheese and fig/balsamic dressing

Dried ground black trumpets coating a white dense fish seared
Rice in an eggplant timbale shape
green beans with an minced olive sauce....(still wracking brain on this one)

Ash coated cheeses, globe grapes

Black cherries and really dark chocolate

**black trumpets go well with fish, I thought it was too weird until I tried it at the Crossing....they used fresh, if you got um use um, if not dried crust works.
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #15  
Old 06-25-2002, 08:37 AM
Risa's Avatar
Registered User
 
Join Date: May 2001
Location: Illinois
Posts: 421
Risa is on a distinguished road
Default

Pongi, what did you and your friend end up cooking and serving?
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


All times are GMT -7. The time now is 08:04 PM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118