3000 replies to this topic

[Paul Bacino]

Kim,

I could do chili-mac, Yumm. I don't think of it like chili with macaroni in it, but macaroni dress with a bit of chili.

Nice

[Kim Shook]

Kim,

I could do chili-mac, Yumm. I don't think of it like chili with macaroni in it, but macaroni dress with a bit of chili.

Nice

I don't think this will win over Mr. Kim, but that's exactly how I see it! Lot's of cheese makes it mac and cheese with chili! I think I'm veering dangerously close to Hamburger Helper!

[Kouign Aman]

Kim - the shrimp corn dish looks both delicious and practical. Do you share the recipe?

Soba - such beautifully prepared sardines

RRO - supermodel scallops, are those.

percyn - those lamb burgers make me want to change our dinner plans

C.sapidus your meal plates always look so well put together

d.carch - edible art, as usual

Shelby - I can smell that pizza, I swear, and the strawberries are simply too too!

Okanagancook - the richness of the dauble is leaping off the plate

Hassoun - Did you buy the bowl just for that soup? The patterns and colors and whispy herb bits are perfect together.


Dinner last night was customized frittatas; bok choy/mushroom/onion/chili/chili paste* with shrimp topper for one, and sausage w cheese for the munchkin. Served w steamed cabbage, which they both like, tho one sauces with sriracha and the other w soy sauce, and a warm baguette.

(*repurposed leftovers)

[SobaAddict70]

Kim and Kouign -- thanks. ;) those were from Eataly, by the way. on Facebook, Marcella Hazan thought they were herring. (yes, she's one of my "friends")


Kouign -- you have a gift for leftovers that I don't.

Kim -- I've never had chili-mac before, nor Hamburger Helper.

Hassouni -- ditto for your chicken soup. the weather seems to be regressing lately towards cooler temperatures, enough that I'm considering making a batch of soup this weekend.

tonight:


Tajarin with lobster, lobster roe, asparagus and green garlic

No cream was used, btw. Sauce consists of lobster meat from the claws and carcass; 1 tablespoon lobster roe; two tablespoons unsalted butter; a tiny amount of chopped green garlic; about 5-6 asparagus spears; sea salt and black pepper, to taste; and chives.

[avaserfi]

Dinner (unpictured) was a simple steak. Dessert was a fruit salad of drupelets and pips.


tangerine, raspberry, grapefruit, blackberry, orange, chocolate, vanilla

[Kim Shook]

KA – thank you! I always share recipes – no secrets for me. I actually got that recipe from our Maggie. She wrote about the dish on her blog,Cheap and Cheerful. How did you prepare the bok choy for the frittatas? I have some languishing in the fridge and our CSA just delivered 3 huge Portabellas (among other things) and I’d like to make something for Mr. Kim with the mushrooms.

Stash – well, see, I’ve never had TONS of the lovely things that you cook before, so we’re even . And if you would just remove those pesky green things from your pasta, I’d demolish that ! Just beautiful.

Dinner last night was an experiment with pork burgers. I’ve been thinking about a teriyaki pork burger with pineapple for a while. The combination of flavors appealed to me a lot. I made the burgers with ground pork, a bit of S&P, 2 cloves of garlic, 1 t. dried lemon grass, 1 t. dried ginger, 1/4 t. galangal and 1 1/2 T. of a purchased teriyaki glaze. I also brushed the burgers and pineapple slices with additional glaze while they were on the grill. This particular combination didn’t please me and it wasn’t until we were almost finished eating that I figured it out. The glaze has sesame oil in it. I love sesame seeds, but not the oil. It makes everything taste burnt to me. I chose the glaze because I wanted the thickness of it, but I think that next time, I’ll just use teriyaki sauce. Burger, tots, collards and slaw:


Close up:

Burger is dressed with some lovely spring onions and cilantro from our CSA box.

[Mr Holloway]

Beautiful burger Kim
Love the grilled pineapple

Shane

[Kouign Aman]

KA – thank you! I always share recipes – no secrets for me. I actually got that recipe from our Maggie. She wrote about the dish on her blog,Cheap and Cheerful. How did you prepare the bok choy for the frittatas? I have some languishing in the fridge and our CSA just delivered 3 huge Portabellas (among other things) and I’d like to make something for Mr. Kim with the mushrooms.

Kim- pretty burgers too.

I think just doing the mushrooms and bokchoy would be good, especially with garlic. All done in a frying pan w a bit of oil. I'd start with the mushrooms as they take a lot longer to cook, and add the bok choy near the end. Med high heat and lots of stirring once it goes it. Garlic at the end so it doesnt burn.
If you want something only slightly more complicated, go up to my last post before (no pix). This gets two thumbs up from our mainland houseguest.

[Hassouni]

hehe, to those that asked, these bowls have been sitting around forever, it's only a happy coincidence!

[SobaAddict70]

Venetian-style calamari, served with herbs and polenta.

Adapted from this New York Times recipe: http://www.nytimes.c...html?ref=dining

Leftover polenta will be repurposed for breakfast this weekend. Ever had poached eggs on top of polenta? ;)

[SobaAddict70]

BTW, there's no cheese or butter in the polenta so it can be used as a blank canvas. I'm more interested in exploring the corn flavor than adding things that might obscure the taste.

[FrogPrincesse]

Beautiful polenta with calamari, SobaAddict! I really like polenta but mine never comes out quite right. What kind of polenta do you use?

Tonight i made grilled corvina seabass with spicy lime soy sauce (recipe from Sam Choy's Polynesian Kitchen), served with sauteed rapini with garlic and chile (recipe from Suzanne Goin's Sunday Suppers at Lucques).



For the fish, I used a couple of frozen fillets that I marinated for a couple of hours in soy, fish sauce, ginger, chives, lime juice, and peanut oil. Then I cooked them on the grill, basting with the marinade, and added fresh cilantro and lime at the end.

The rapini was blanched and sautéed in olive oil with shallots, garlic, thyme, and chile de arbol.

Really simple but full of flavor.

[SobaAddict70]

FP -- polenta corn meal from Cayuga Pure Organics.

http://www.cporganics.com/

http://www.cporganic...store/795/14871

Edited by SobaAddict70, 26 April 2012 - 11:34 PM.

[FrogPrincesse]

FP -- polenta corn meal from Cayuga Pure Organics.

http://www.cporganics.com/

http://www.cporganics.com/store/795/14871

Thanks!

[jvalentino]

BTW, there's no cheese or butter in the polenta so it can be used as a blank canvas. I'm more interested in exploring the corn flavor than adding things that might obscure the taste.

I'm sure you found the quality of the polenta makes a world of difference. I was amazed at the corniness that quality fresh milled had over normal polenta.

[Kouign Aman]

Polenta is good food.

Last night was home made jiaozi, broccoli, snowpeas, and rice.


Tonight may well be this highclass combo, because its ready in 7 min flat, and the munchkin loves it.
(I dump in a bunch of extra cheese to assuage my conscience. Sharp cheddar and parmesan keep it tasting 'original' to her discerning tastebuds.)


<editted to adjust pix size>

Edited by Kouign Aman, 27 April 2012 - 03:26 PM.

[mm84321]

Chilled Pea Soup with Buttermilk, Mint and Prosciutto

John Dory Seared with Garlic and Crayfish

Blanquette de Veau with Crayfish and Tarragon

[dcarch]

mm84321 and avaserfi –Very innovative food designs.

FrogPrincesse – Very nice grilled corvina seabass.

SobaAddict70 – That’s one perfect combination of calamari, with herbs and polenta.

Kim - teriyaki pork burger with pineapple souinds great and looks fantastic. I have to give uyour recipe a try for sure. Also, tell Mr. Kim that he is almost as good a cook as you are. :-)

Shelby – Those beautiful strawberries would go so well with the asparqagus pizza.

Kouign Aman – I admire your great repurposed customized frittatas. Fine looking jiaozi. What’s in the filling?

Hassouni – Very nice dinner you had there.

EnriqueB – "Pularda” with Heston Blumenthal's "Pommes Purée", just perfect.

rarerollingobject – I always look forward to you great dishes. The Vietnamese lemongrass pork neck and nem nuong have not disappointed me.

---------------------------------------------------------------------- - - - - - - - -
Nothing fancy, plain chicken dishes.

dcarch

Stir fried chicken with black garlic



Chicken with Lime sauce

[Kim Shook]

Stash – beautiful calamari! Looking forward to the breakfast polenta.

KA – love the juxtaposition of homemade jiaozi (which I had to Google) and Kraft dinner! You are truly a renaissance woman!

mm – just beautiful!

dcarch – thank you from both of us! Chicken with lime looks and sounds delicious. Do you know I’ve never tasted a fiddlehead fern. They are truly otherworldly looking.

Dinner tonight was salad, ham w/ an apple cider glaze, collards, sweet potatoes and corn muffins.




The dreaded marshmallow topped sweet potatoes:

Not only do I NOT apologize for this being the only way I like sweet potatoes, but I ADORE burnt marshmallows !

Plate:

[rotuts]

mm and dcarch: you took those pics as some sort of 5 star restaurant. I know it.

Ill just have to come over soon and see for myself.

brilliant!

[patrickamory]

Fiddlehead ferns are GREAT! Time to get some from the market...

[C. sapidus]

b]Kouign Aman[/b] – Thanks for the kind words. Nice jiaozi!

dcarch – I have stir-fried a lot of chicken, but it never looked nearly that pretty.

Kim – I like assertive salads, and yours looks like it would fit the bill.

Beef panang, coconut rice, eternal cukes, unpictured salad. The curry made an excellent salad dressing.

[kayb]

Quite out of place amid such magnificent meals, but I've been hanging with the tried-and-true during a period when my energies have been focused everywhere but the kitchen.

Sous vide country style pork ribs, 48 hrs at 155F, topped with barbecue sauce and ready for the broiler:



With potato salad and baked beans:

[Emily_R]

Dcarch -- Just had to chime in today to say you've really been out-doing yourself lately!. Absolutely stunning pictures, and every one of them something I'd actually love to eat!

[ChrisTaylor]

At 8AM this morning I seasoned and seared some 'asado' ribs and then put them in a 70C oven for a few hours. I then wrapped them in foil, along with some truffle-infused olive oil and cranked the oven to 90C, then gave them a few more hours. In total: 10 hours, plus a hour-long rest in foil while the vegetables ticked away. The pan had a bit of grease in it from when I initially seared the ribs so I used that to roast the potatoes and parsnips.

Edited by ChrisTaylor, 29 April 2012 - 02:14 AM.

[patrickamory]

Bruce, the beef penang looks stunning as always. Did you make the paste yourself? A penang curry is something I have yet to make - I'm not crazy about crushed peanuts, or anything that in any way approaches the flavor or aroma of peanut butter (whole peanuts I have no problem with).

[Kim Shook]

Bruce – thank you – I think that radishes are the Shook version of eternal cucumbers. We ALWAYS seem to have them, no matter what kind of salad I’m making. Even if I don’t do the whole lettuce, carrot, etc, etc. thing, I’ll still slice up radishes and cucumbers and give them a little pass of vinegar! I am making your Chaing Mai BBQ pork this week – Mr. Kim came home with some pork tenderloin and I have everything else in the pantry. Could you please give me some idea about ingredient amounts for the marinade?

I made some guacamole yesterday as a snack:

I guess it was a lazy day, because it ended up being dinner !

[Panaderia Canadiense]

Avocado for dinner here, too. Green salad with oil-packed tuna chunks, and cooled potato chunks, all topped with guacamole (and a dash of hot paprika on the potato side, for heat as much as looks). I swear that I didn't realize dinner was a happy face until I looked at the picture....

[C. sapidus]

Bruce, the beef penang looks stunning as always. Did you make the paste yourself? A penang curry is something I have yet to make - I'm not crazy about crushed peanuts, or anything that in any way approaches the flavor or aroma of peanut butter (whole peanuts I have no problem with).

Patrick – thank you! This was a quick meal, so we used our tub of Mae Ploy red curry paste. When I make the paste from scratch, I usually make something between the recipe in Thai Food and the recipe that Austin posted here a few years ago.

Speaking of Thai Food, Mr. Thompson suggests boiling the peanuts before making the paste – perhaps that would avoid your aversion to peanut butter. Otherwise, you could probably make a delicious Penang-like curry without peanuts – basically a very thick, salty, and sweet red curry with lots of Thai basil.

By the way, the Persian dishes that you have been posting look fantastic, but I don’t know enough about Persian cooking to comment intelligently.

. . . I am making your Chaing Mai BBQ pork this week – Mr. Kim came home with some pork tenderloin and I have everything else in the pantry. Could you please give me some idea about ingredient amounts for the marinade?

Sure! Marinade ingredients:

1 cup coconut milk
¼ cup fish sauce
6 garlic cloves, minced
6 cilantro roots (or stems), minced
2 Tbsp soy sauce
3 Tbsp sugar
1 tsp white pepper
1 Tbsp ground coriander seed

Vietnamese chicken curry with sweet potatoes – this had that typically Vietnamese gentle-complex flavor. BSCT marinated with salt and curry powder; seared with minced shallot, garlic, and cayenne; simmered with chicken broth, coconut milk, fish sauce, onion, lemongrass, and ginger; and then garnished with scallions, cilantro, and Thai basil. Crusty baguette to soak up the delicious broth.



Asparagus and shiitake mushroom stir-fry – dried shiitake mushrooms, soaked for 8 hours and then stir-fried with fat asparagus and finished with a sauce of the mushroom soaking liquid, fish sauce, oyster sauce, and sugar. Younger son took his usual token amount of vegetables, and then kept helping himself to more. Success!

[robirdstx]

Tonight we had



Grilled Chicken Fajitas on Homemade Flour Tortillas