Dejah
-
Posts
4,626 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by Dejah
-
-
1 hour ago, JoNorvelleWalker said:
The world is waiting...I vote for pineapple.
If for my hubby, those would be FuYu - fermented tofu. He always asks for Fuyu with chicken.
Aubergine stuffed with Moroccan-spiced ground lamb. Lovely aroma and warmth in the kitchen on a chilly evening.
-
8
-
1
-
-
7 hours ago, JoNorvelleWalker said:
Is that what you called it on your restaurant menu?
🤪😄 No. It would have been "Almond Gai Ding". It's just what I called it this time as I was using up various veg along with what would have been in #32. And NO almonds! 😁
-
1
-
1
-
-
Diced Chicken and Clean out the veg drawer Stir-fry. On our old restaurant menu, this would have been #32, but with almonds. Had none,but I had lots of pecans. Tossed a couple of links of Chinese sausage in with the rice.
Had a heavy lunch of biscuits with the clotted cream and rhubarb jam
So we had a late supper: stir-fried mixed bell peppers, Shishito peppers, and sugar snap peas in black bean garlic sauce, topped with sauteed pickerel fillet with ginger.
-
9
-
3
-
-
Don't do much baking these days other than the occasional pie.
But I really wanted English Clotted Cream, so found a recipe to make it.The had to make scones /biscuits to slather it on!
I put 2 pints of whipping cream into a shallow baking pan, and set it in the 175F oven for 12 hours. Cooled then into the fridge overnight.
After straining out the clotted cream, it was shipped for 30 seconds for a creamier texture. Amazing stuff!
Bakes biscuits and had it with rhubarb jam for afternoon tea.
-
8
-
1
-
4
-
-
I swear ALL the leaves on our street landed on my lawn! Good thing I just rake onto the flower beds for mulch before the snow comes on Sunday.
So, lazy supper: Had lily bulb and pork neck bone soup first. Followed by Joong from the August wrapping bee! Pulled from the freezer, thawed then boiled for 20 minutes.
Some green beans stir-fried with Fuyu, the only way hubby will eat green beans!
-
10
-
1
-
-
4 hours ago, gfweb said:
Fried chicken with peppadew garnish
Beautiful looking fried chicken. I can almost hear the crunch!
-
1
-
-
I had arranged a friend to give our 1/4 Chinese grandson Mandarin lessons as I only speak Cantonese and Toisanese.
After the lesson, he wanted to cook more noodles. I had made Yaki Udon for our supper the other night, and he wanted to cook some himself.
Started by cooking the Chinese sausages, then added the veg and some siu yook (from my freezer). Once done, he put all that onto a plate, cleaned the wok, then stir-fried the udon noodles. Added oyster sauce, light soy, then mixed in the veg and meat. He was quite pleased with the results. We had lunch with his teacher, a former student of mine from China who is now the coordinator of International Students at our local university. I used to always cook extra and feed her while she was a homesick student far from home.
-
14
-
-
Grandson had asked to show him how to cook Hor Fun (Rice noodles). Fresh noodles that are tightly vacuum sealed are terrible to work with, especially for a beginner. So I soaked a package of dried ones and we cooked them up along with beef and gai lan. He took the tray home to share with his Dad and family. I took videos so he can remember!
I have a friend who supplies me with rhubarb from spring to whenever I've gotten enough. She and her husband were regulars at my former restaurant. Val loves #111, Sesame Chicken. Dan loves #108, Curry Chicken. So it was pay back time today!
Strips of chicken breast were coated with a mixture of egg and what we used as batter base for our batter shrimp( flour, cornstarch, and baking powder), then coated with ground up soda crackers (cracker meal). The strips were deep fried then tossed into a sesame oil flavoured sweet, tangy, and spicy sauce.
I'd used up all the gai lan for grandson's hot fun, so I cleaned out the veg bin and made chop suey for our supper.
-
10
-
5
-
-
6 hours ago, liuzhou said:
Turbot
Turbot is very common here in southern China - usually steamed with soy sauce. Here is one example I ate (along with other chopstick wielders) in Hunan.
A fine fish!
Will be steaming the next one!
-
2
-
-
Picked up a package of Greenland Halibut at the local Chinese grocery. Have never seen it before. I googled and it's also called Turbot. Thought I'd try it @$6.50/ lb. Looked really good. Decision, decision- Steamed Chinese style, pan fried, or ?
The package weighted in at just under 2 lbs. Grandson came up after work and took a plate home.
I decided to peel the skin off, coat with panko crumbs as grandson would like it better, fried in butter, and finished in the oven.
It was wonderful! Picked up 2 more packages today for the freezer.
-
10
-
2
-
-
Lemony Pork Piccata with Cavendish Tater wedges
Yaki Udon Noodles with Lap Cheong, Shitaki mushrooms, Yu Choy, carrots, and beef
-
12
-
1
-
-
Sterling Silver Inside Round made into Beef Stroganoff over egg pasta
Have had major appliance breakdowns: washer wouldn't spin (fixed on warranty), water tank leak at midnight (thank goodness for alarm sensors!), replaced, now in-sink garburator stopped.
Need comfort food: KD with addition of habanero cheese, and Costco Polish Beef weiners for supper.
-
9
-
3
-
-
3 minutes ago, Shelby said:
@dcarchBad year for tomatoes here, too. You're not alone! Beautiful presentation as always.
Reading this topic reminded me that I have tea salad kits downstairs and hadn't made any yet with garden tomatoes.
My mom and step dad got me Luke's Lobster Rolls with whoopee pies delivered to me for my birthday!!! Ate them along with the salad and fries
Last night was fried chicken with roasted broccoli and Mac and cheese
Freeze warning for tonight so went out and picked all the tomatoes I could.....I see fried green tomatoes in my future.
Great parental care for your Happy Birthday!
Lobster rolls look so delicious, as does your crispy fried chicken.-
2
-
1
-
-
@Marlene: SO happy to see your name and presence back on eGullet!
-
3
-
-
Got my 5th Covid vaccine along with the higher dosage flu vaccine. As with the 4th Covic booster, I was very tired, sore arm, low fever, and a bit of brain fog. Had pizza and A & W burgers sent in, and slept most of 2 days.
3rd day, all clear other than a bit of lingering soreness at the Covid inject site.So, back to the kitchen, my happy place.
Store-bought Pork & Veg Potstickers and Shanghai Bok Choy
Coconut Curry Chicken. I had Patty Pan and zucchini squash to use up, so they were added to the curry.
Still trying to use up the mismatched sized pieces of lamb shops from the Chinese grocery. Made Vindaloo with a jar of KFI cooking sauce.
Last night, I made Lily Bulb soup with some pork bones - one of my favourite soups.
Followed by baked Cajun seasoned chicken legs, baked sweet tater, and steamed broccoli with shredded Habanero cheese
Our deck was demolished and being rebuilt the last few days. The guys are sons of a friend. One of their favourite treats was custard tarts. I used commercial tart shells, so it was easy to put together some for their coffee break. We had a couple for dessert!
-
11
-
2
-
-
4 hours ago, Duvel said:
That looks intriguing, @Dejah. I like the classic tomato with egg, but adding beef sounds like a good idea 🤗Do you just add (marinated ?) beef to the dish, or is there any special preparation ?
It seems adding beef may be just my Mom's version as she knew my family are carnivores! My Chinese students are always surprised at the addition of meat.
I just seasoned with salt and pepper, then add some cornstarch and oil for velveting.
Veg are cooked first, then the beef, then mixed together.-
2
-
-
Did my first sous vide prime rib! Turned out well. 325F for 4 hours then seared in the oven 475F for about 30 minutes.
It was a 2 rib roast. Fed 3 here, then I sent the rest with all sides, etc to older son and family as the 2 adults are down with Covid. The roast and a chicken was to have been our Thanksgiving dinner tonight before second son leaves for Nfld on Sunday.Visiting son also requested Michael Symons Holiday Sprouts, so that was the main side.
Tonight was another of second son's favourite dishes: Beef & Tomato with Egg. I picked up a whole AAA Beef Tenderloin on sale at Superstore, $12.99/ lb with 10,000 points ($10.00!) Trimmed it up with 2 pieces for Wellington, several thick steaks, and the trimmings for the stir-fry.
-
9
-
3
-
-
One of the requests from Nfld son was for lamb as he's the only one in his household who eats lamb.
So lamb is was for tonight! I had picked up 4 packages of loin chops that were marked down - $5.00 / package as they were 1 day "best Before. Repackaged and stored in the freezer until tonight.
I hadn't cooked lamb chops sous vide / reverse sear before, but I'll never do them any other way again!
Sous vide 2 packages, 135F for 2 hours, then seared in cast iron pan a minute on each side.
Sides were Patty Pan, zucchini, shallots, and bell peppers medley in the air fryer, and mashed cauliflower.
-
11
-
1
-
-
Been away to the big city for our daughter's wedding celebration. She and Scott got married during Covid shut down (4 previously planned dates including the first - destination wedding in Mexico) on the boulevard in front of their house which was under exterior renos. Their contractor was the witness and her Great Pyr Lily was her bridesmaid. LOL!
Pretty much had room service at the hotel as we were being very cautious with people not wearing masks.
The wedding food was Marche food stations, but I was too busy to take pictures! I was disappointed I didn't have a record of all that was available, but all delicious and beautifully presented.
Took the family, minus newlyweds out for dim sum next morning, and I did remember to take a couple of pictures. Granddaughters favourite: sticky rice, baos, and Cantonese noodles
Was happy to be cooking back in my kitchen. Son in the above photo and family moved to St. John's NFLD in July, but were able to fly home for his little sister's wedding. He is staying here with us for an extra week. So I made lots for supper: Cream Cheese stuffed chicken breasts, baked taters ( in Ninja Air fryer oven) and steam green beans.
-
12
-
3
-
-
4 hours ago, MaryIsobel said:
I too am curious as to what a Pikes Peak roast is. I know that we have different terms for cuts of meat in Canada vs US, for example there is no such ting as chuck roast here, we call it blade roast.
We have both chuck and blade roast here on the prairies. I usually buy these when they are on sale - for stews.
Love one pot meals! Singapore Rice Noodles with Bell Peppers, Beansprouts, Shrimp, and Char Siu
Another one pot meal: Seafood Stew: Pickerel, Mussels, Clams, Shrimp, potato in Fire Roasted Tomato, Clam Juice. I seared the scallops and plopped them on top after I dished the stew out.
-
14
-
2
-
-
1 hour ago, Ann_T said:Both the scallops and the halibut were dusted witha little curry powder before being seared.
Love the idea of "curry dust" on the seafood!
@Shelby: Have never had Teal, but then, I haven't had any wild fowl since my childhood days when my Dad's rural restaurant used to cook for the American hunters that frequented our small town.
Another lovely day for more garden clean-up, so an oven meal was good planning!Roasted a big pork butt seasoned with whole grain Dijon mustard and fresh rosemary stalks. Tossed in sweet taters for the last 45 minutes. Eaten with "high fibre" frozen vegetables.
Sent half the roast down to grandson, and we will still have some for lunch tomorrow.
-
13
-
-
Fall always makes me think of traditional Chinese family comfort food. My kids grew up eating Hom Yue - salted fish. It's expensive to buy, $25.00 for 1 fish. Should last a long time as a little goes a long way being very salty and pungent, but not with our kids. They all want their own piece with the bone!
Steamed Hom Yue with sliced pork and lots of ginger. Need 2 bowls of rice with this!
A beautiful autumn day for working outside! Had made up the pork/shrimp/waterchestnut filling for stuffed peppers, but was too beat. Made wonton soup instead. Grilled Char Siu on the barbie while I played in the dirt!
-
13
-
5
-
-
Definitely fall temperatures. Using the oven to warm things up.
A gift of a Kabocha squash = supper last night. Stuffed with ground beef mixture and topped with Tex-Mex shredded cheese. We share half a squash.
Walmart had fresh chickens on for $1.97 / lb. Stuffed one with stuffing made with a drying out bagel, celery, onion and mushroom. Chicken was seasoned with Pride of Szeged Rub for chicken. Roasted beets and sweet potato at the same time.
-
10
-
2
-
-
Busy day cleaning up the flowerbeds, etc as fall approaches. BBQ strip loin steaks, new taters and corn from local farmer.
DIY Chicken Fajita and Cavendish spicy tater wedges
Pan fried panko-crusted pork chops, carrot fries and rice. McCormick's Green Peppercorn gravy on rice is hard to resist!
-
13
-
2
-
Dinner 2022
in Cooking
Posted
Lard always makes deep frying better! It was hard when we had the restaurant. Switching to veg shortening just didn't produce the same results with batter, chicken wings, etc