dumpling
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Posts posted by dumpling
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well the recipe calls for freezing the custard for an hour or two until its frozen about an inch away from the side of the pan. Then to take it out and mix in the chocolate bits and stir it up(At that point it's kind of part frozen part soupy). Then stick it back in and freeze until set.
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Monday
Grilled boneless chicken thighs, large shrimp and sea scallops served with a dal makhani sauce(lentils and red kidney bean curry)
over jasmine rice
Jim Dixon's Roasted Cauliflower with roasted yellow summer squash
Semolina Bread
Sweet Potato pie
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I made some gelato the other day- taste was lovely. I used dark chocolate bits and glazed walnuts and some vanilla beans for flavor. The only problem was a little icyness.
I heated the milk and cream and then mixed it into the eggs and cooked it on medium high over water for several minutes maybe about ten.
I'm wondering if I cooked it too long.
Any thoughts?
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Thanksgiving dinner:
I was assisted by dishes from my sister and one of my friends. We had ten people.
Two salads-
mixed green salad
red cabbage, apple, walnut and pear salad
Butternut squash soup served in two sugar pumpkins
Sage and Rosemary Roast Turkey with sausage, apple, chestnut, sage and rosemary cornbread stuffing, some in bird some out. Also a veggie version. Turkey gravy.
Also some organic(no antibiotics) turkey.
Mashed potatoes
Extra squash puree topped with marshmallows
Cauliflower parsnip puree
Green beans and almonds with breadcrumbs
Organic cranberry sauce
Desserts:
Organic pumpkin pie
Pecan pie
Mixed berry pie
Assoted cookies
Bed is for sleeping. ZZZZZ....
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Wednesday
Mixed green salad with feta and black olive dressing with pears and glazed walnuts
Veal osso buco with carrots and onions over Risotto alla Milanese, accompanied by young green peas.
Came out really just right- lovely and warming.
Apple crumble
All set for tomorrow?!?
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Is there an auspicious or prefered number of pleats?
Not 4
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Friday
TURKEY!
Pre-Thanksgiving Thanksgiving:
Roast Turkey with Rosemary and Sage(Big gorgeous 16 pounder!)
Candied Yams
Green Bean in garlic butter sauce
Stuffing
Gravy
Leftover Potato Latkes
Cranberry Apple Pie
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Thursday
Roast Chicken and Orzo- white meat chicken, orzo, peas, carrots cooked in cream of chicken soup with salt, pepper and sherry.
plated topped by a potato latke, then cranberry and carrot relish.
Apple and walnut strudel
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Samoan Crab in Honolulu
Coconut Crab in Fuji
Shanghai Freshwater Crab in Hong Kong
Kona Crab in Honolulu
Blue Crab in New York
Dungeness Crab in Seattle
Drunken Crab in Hong Kong
Land Crab in Christmas Island
Maylay Crab at Crab Restaurant in Panang
Live King Crab in Seattle
King Crab in Siberia
Pickled Crab in London
Rock Crab in Long Island
Red Crab in San Francisco
4 Varieties of Fat Crab's in Hong Kong
Only Crab that wasn't really special was Tanner Crab in Alaska
Irwin
Irwin man, You ROCK! You are definitely crabby and have been everywhere.
Alaskan King Crab in my youth in Connecticut
Softshell crab Cayman Islands, Florida and all over
Blue Crab with Old Bay in Maryland, in Gumbo in New Orleans
Stone Crab from Joe's Stone Crab, Florida
Dungeness Crab brought back from Seattle about two weeks ago, eaten cold accompanied by drawn butter. Also in various other forms most notably ginger and scallion.
Dungeness Crab
While all the crabs were great, Dungeness definitely rules. Mark, man, we have to find you some Dungies. There used to be this amazing place in Englewood Cliffs that sold Dungeness in Ginger and Scallion sauce. I could eat the whole thing. That was a true delight. I would dream of it.
I can now make it but don't always have the opportunity to get good dungies.
The ones I had recently for my birthday had to be right up there with the best I ever ate(the ones from Seattle).
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Echo most of the other points made.
I can appreciate the desire to make the whole thing from scratch. May be a little challenging if you haven't done before, but hey, rock on!
I too would add the sesame oil.
There are different things you can do and add, but try that first.
Another suggestion- try at least a third of the meat being fatty ground pork. So if you get it from the Chinese store they will have lean ground and fatty ground. Some fatty ground mixed in will kick up the flavor a bit.
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Is there a central organization that determines menu nomenclature for all Chinese-American restaurants? It's uncanny how the most unusual malaprops manage to multiply and prosper.
I hope I'm on topic with this, but my all-time favorite is the commentary on the old red paper chopstick package:
Welcome to Chinese Restaurant. Please try your Nice Chinese Food With Chopsticks the traditional and typical of Chinese glonous history and cultualSteven I just got one of those two days ago with some Chinese food!
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The one I'll always remember was one I saw when I was little. It wasn't necessarily the misspelling that struck me although I believe it may have been misspelled. The thing was how it came across. At Ting Fu Garden they used to have their menu under the glass tabletop to peruse while you ate. So as you read it your eyes could light with desire upon "Boiled Intestine and Things". I always wondered what the "things" were but was a little hesitant to find out.
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I have always had good success with the stovetop/oven method. I will slice up the apple(not just half it or quarter it) and arrange it around in the pan on top of the butter and the sugar. I don't like moving it once I've arranged it in the pan but I will rotate the pan on the stove. I'll cook it for about fifteen minutes until it is somewhat brown but not real dark otherwise it will start to burn on you, so watch your heat.
Then I'll put the pastry on and cook in the oven for about 18 to 20 minutes.
Comes out perfectly golden virtually every time. Only time I lost it was when I had to go away from the stove to chase down the niece and nephew.
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Thursday night
Chicken in wine- chicken legs upper and lower dipped in milk, floured and fried then cooked in chicken broth, sherry, shallots, garlic and mushrooms.
over buttered spaetzle with young peas and baby carrots.
Previously had made the chicken with some marsala as well as the sherry, and some Misson Figlets. This time came out nice but I rather preferred the flavor before with a little less wine but a mix and the figlets really gave it a greater depth.
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"La Choy Makes Chinese food, duh, duh, Swiiinng American!"
Is that the one you're talking about jo mel?
I actually remember those commercials(despite my youthful mien).
Hey Ed, how are you? When can I kidnap you and take you out for dumplings?
There's two places that I can think of near me that have something akin to it. One, has the right topping but no noodles, and so is sold as chop suey. The other place is fairly close, has noodles which are browned and a little crisp.
I'm fond of the Guangdong Chow Mian, but there is a little place in my heart for the comforting nature of the Western version. And my mother actually used to serve it to my Cantonese father and he liked it too.
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What's the best meat you have ever eaten and why? Where?
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Pumpkin soup served in a hollowed out pumpkin...
One way is to hollow out a pumpkin, discard the seed and the stringy bits and then make a conventional soup
- sweat off onions. leek, garlic, lots of butter, pumpkin flesh, stock, liquidise, season (plus nutmeg), add cream. Pout into the shell and serve.
Alternatively pack the hollow pumpkin shell with alternate layers of pumpkin, toast and swiss cheese. Season. Fill with cream (or milk), and bake the whole thing in a slow oven (300F) for 2 1/2 hours. Put it in a large tin in case it leaks. It will slump a bit, but should retain its structural integrity
Bring it to table and serve, scraping bits of the softened pumpkin
If you are serving in the pumpkin. a French pumpkin is good because it has more of a tureen shape and just makes a beautiful presentation.
I've done butternut squash in pumpkin for Thanksgiving in the past.
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Cha gio(vietnamese spring rolls).
Grilled Chicken Wings with JJ's Rub
Broccoli with garlic
Lo Bot Go(Fried Turnip cake) with oyster sauce
and for a couple of folks that didn't want chicken wings- Nathan's Hot Dogs on Foccacia slices
Niece and nephew came in in the Halloween costumes in the middle of my cooking and I was slightly distracted. Well they are the most gorgeous children on the planet- Thomas the Tank Engine and a Barbie Princess. My little niece Ana, she's three, is very blunt, if she got a piece of candy she didn't like, she was telling people, "No, I don't want that" and giving it back to people. Her mother was trying to explain to her the greater subtleties of manners, that if she doesn't like it she should just take it anyway and not be rude. But to a three year old that seems not logical; if she doesn't want it, why should she take it?
Did the Halloween thing and had people talking local politics to me. Ugh!
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Hey Jason, what's the address on the place? Looks good-those cookers look really interesting.
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Thursday
Grilled Shrimp that was marinated in sesame and ginger, plated atop a sweet corn patty that was laced with West Indian Hot Sauce. All surrounded by a drizzle of honey mustard and lime juice sauce.
"Bahama Mama Pork Chops"- Combination of Tonkatsu prepared pork chops, covered and cooked with a bahamian pineapple chili sauce based sauce. Served over long grain and wild rice accompanied by sugar snap peas.
Low on food, so only frozen yogurt for dessert. Gotta go to the store! Need Food!
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I'm another big potato fan, so I've found this thread great. But I'd like to suggest a different direction. You're talking about a feast for a nine year old, right? I say, concentrate on presentation more than new dishes (though a few new dishes would certainly perk things up), and make the presentation totally over the top. Knock his/her socks off with a crazy mashed potato and gravy volcano with a frites forest and houses made of stacks of thin potato slices with latke roofs, and baked potato cars and tater tots people and the water tower made of a huge stack of pringles.
Hey, formerly, can completely get into the craziness. Once made a tofu with ginger and scallion dish decorated with all the elements of the environment. It came to me in a dream. I had a cultivated garden- a tomato basket with herbs including purple basil; an asparagus woods with cucumber mountains and a little cucumber sampan with a scallion roof and two chickpea people on a sea of mashed chickpeas.
Yes, I am insane
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and sometimes
canned asparagus as a kid. That stuff is a conspiracy. Is it really asparagus?
Well, the white asparagus is pulled from the sinus passages of the members of the Privy Council of Europa and Iao at the Jovian solstice. But only if it's marked "Tradizionalle". Otherwise, there's no telling.
Oh. I thought it was from the Illuminati.
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Tuesday-
Gambas al Ajillo(Shrimp with garlic)
Paella Valencianna
Acorn Squash Three Ways-
Baked with cinnamon
Chilean Squash Sopaipillas with Pebre Sauce(Green Cilantro based sauce)
Sauce came out fairly sharp, even without chilies but it kind of grew on me
and other diners
The same sopaipillas with powdered sugar
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Sunday
Went out to a reiki circle, where everyone brought potluck- so I brought apple walnut strudel
Monday
Artichoke and pepper spread on semolina bread
Pollo al Mattone(Chicken under a brick)
Asparagus sauteed in EVOO, lemon juice and garlic
Couscous pilaf
Red potatoes sauteed in EVOO, rosemary and shallots
Pumpkin Pie and pumpkin bread that I made yesterday
Best dish on the T-day table?
in Cooking
Posted · Edited by dumpling (log)
Steven-
What can be said about that cake? Amazing. By the way tell your sister the Wampanoag Indians did not wear feather headresses.
Over the weekend, from the dinners-
T-day
I think it was one of the most beautiful turkeys I've ever made or seen. Perfect shape, beautiful skin, juicy meat.
People were also quite fond of the sausage, chestnut, apple, sage and rosemary cornbread stuffing.
But the hit was probably the butternut squash soup served in a pumpkin. Can't beat the presentation value. It had a great gingery piquant flair to it. People scarfed it up.
Saturday, my friend brined a 20 pounder and cooked it on his Kamado. We were supposedly done with the dinner but me and the teens stayed at the table to pick at the crispy skin on the wings. We kept saying, "oh we're stuffed" but we just couldn't stop picking off that skin! That was the tastiest turkey. Between the brining and the Kamado, the juicy and the smoke, umm, umm! His wife made a lovely sweet potato pie not complicated but just straight ahead good.
For dessert, I made some vanilla bean gelato with chocolate and walnuts. While a little icy, it captivated everyone with its flavor.