dumpling
-
Posts
597 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by dumpling
-
-
Monday
Another New Year's celebration, this time one with my family
We started with cha gio, Vietnamese spring rolls, served with red leaf lettuce, nac mam and mint. The spring roll signifying good fortune in the New Year is almost a required dish.
A little shrimp shumai to go along with.
Then! On to the hot pot!
Shrimp, scallops, a little flounder, baby bok choy, scallions. The broth was a chicken stock with roasted garlic and lots of ginger. A healthy splash of Chinese rice wine.
Sauces were ginger and sesame oil, garlic, chili, jalapeno, nac mam, dumpling sauce, soy and oyster sauce.
We finished up with brown rice or noodles with a little ginger, garlic and sesame oil with the broth for an ending soup. Very vibrant broth by the end of the meal.
Our dessert in honor of the New Year was eight treasure rice pudding.
-
Shrimp, ginger and cilantro.
Pork, chive and lop cheung
-
"Ha" means shrimp. Ha or Har Moon Noodles are generally large shrimp with rice noodles.
Singapore noodles or mei fun are also rice noodles but they have curry, shrimp, onion, roast pork.
Similar in nature of the noodles, may have some of the same ingredients, but Singapore has the curry.
-
Went to motorcycle show and ate hot dogs with friends. No cooking today, but tomorrow, planning cherry cola ribs for lunch with maybe some garlic mashed Yukons. For dessert, smashed gingerbread house.
Amma for dinner!
-
Just got in from partying for the last two days.
New Years eve
Walked and froze our little patushkas off at Longwood Gardens. Very lovely displays of flowers and lights for Christmas.
Assembled a lovely dinner last night with friends. My friends brought some lovely appetizers:
Gyoza
Kimchi
Fried tofu with chili
Korean pancake made of some kind of bean flour
Sushi
Fresh tuna and greens salad
and I assembled ingredients for a hot pot- lobster tails, jumbo shrimp, oysters, chicken, beef and vegetables.
One friend made saketinis the other put on Motown and we were set for the evening. I was basically incoherent from the saketinis way before midnight, being basically a non-drinker. But these things were lovely- amaretto, pineapple juice, vodka, sake.
The lobster tails were the best part of the hot pot, very nicely done.
Amazingly fun night!
Then resurrected myself with the sun. Subsequently drove back for the next party-
alanz's New Year's Day party. He always puts on a tremendous feed. Bulgogi, brisket, chicken wings-all done on his Kamado. Great toy. Lauren's coleslaw and potatoes. Varied and asundry things brought by guests. Apparently cheese and pate that I missed and didn't see.
I brought a gingerbread house. First one I ever made. Was pretty cute considering. Kids had been picking at it during the evening, so at the end of the evening I started the new tradition of the ceremonial smashing of the gingerbread house- karate chopping it to cave the roof in. My theory was if pressure was properly applied downward it should cave in rather than shatter out. Lauren's take was that it was going to shatter in a million pieces all over her dining room. My theory was basically true because the side walls didn't come down But some of the roof, icing and candy on the roof did fly off a little so Lauren was sort of right too.
Two more parties over the weekend and then I can go back to a regular schedule of actual work and normalcy.
Going to Amma on Saturday!
(NOTE FROM MANAGEMENT: This topic is a continuation of Dinner! 2003)
-
Tell me if I've watched too much:
There're the two old ladies- Kosoko Hosoki and Asako Kishi. I think Hosoki is a little more cantankerous. "You know the textue is really wonderful. It would have been better with less salt which has just overpowered the dish".
Then there is lower house member Shinichiro Kurimoto(the poltician), who tends to speak very authoritatively butit is unclear to me what his food background is.
There was in the earlier episodes the Rosanjin(?) scholar, the older guy, who generally was less critical then the older women. (I have no idea what a Rosanjin scholar is).
The rotating guest guys and then the invariably tittering young women. "It's all so good!" Giggle-Giggle. They're all interchangeable.
-
Tuesday
Veal Marsala
Rice Pilaf
Baked Butternut Squash Gratin
Early peas in butter
Garlic bread
-
Going to do the hot pot tomorrow night. Will try it in an electric wok.
Going to try:
Lobster Tails
Dungeness Crab
Shrimp
bean thread noodles
fried tofu
eggplant
spinach
chicken or beef(if I find good beef in the store tomorrow)
Sauces
1. Hoisin with bun bread, scallions and cucumber
2. ginger, garlic and sesame oil
3. ginger and scallion
4. chili
5. jalapeno and garlic
-
I got eight for Christmas that I mentioned above(actually nine but I gave one away), but without looking thru our library or the various rooms and just looking at what is in relatively plain sight, we have 75(including the eight). But that is only touching the surface,not looking really thru the shelves or the closets where the really big hoard is. When I have theopportunity to count I'll revise the number.
-
Switched up a little today and made dinner for lunch.
Chicken Fricassee
Risotto alla Milanese
Brussels Sprouts in lemon and butter
Caramel apple slices over ladyfingers, sprinkled with powdered sugar
-
I think I got about 8 more, still counting, names to follow.
-
Uncle visiting. He's 79 and just decided he wanted to go back to school and finish his masters in theology. So he's here before his classes start in Janaury.
Sunday dinner-
Had some leftover duck carcass with a little meat left on it from making Crispy Aromatic Duck for Christmas. So tossed it in some stock with some ginger, onions, carrots, snow peas, chineses chives, wine and sesame oil and had a nice duck soup.
Then a Cantonese chow mein - chicken, chives, julienned carrots and snow peas in sauce over with some crispy two sides fried noodle cake.
Married with that some roated broccoli with EVOO, salt and pepper.
To finish we had some leftover Tiramisu Eggnog Trifle and tea we received for Christmas.
-
Have reservations for three at five on Saturday. Making the trek in from Jersey for my friend's birthday. Looking forward to all the wonderful things and hoping to meet you formally, Suvir.
Tanabutler's pictures are so enticing!
-
Did the Tiramisu Eggnog Trifle from the December issue of Bon Appetit. Came out pretty well. Best a couple of days aftermaking it I think. Makes a nice presentation, good flavor.
-
Recovered sufficiently from yesterday. Stuck with a lot of shrimp that didn't use yesterday. So redid the shrimp with orange sauce from Christmas dinner and brought it to alanz's family. Made some more for my family tonight, but with a lemon sauce.
Still had more and some scallops so in addition to the shrimp with lemon, we had a stir fry of shrimp and scallops with ginger, garlic and a melange of chopped veggies didn't use yesterday-sliced carrots, asparagus, peas.
Some boxed pad thai that was completely uninteresting. Thai Kitchen I think the name was.
Some leftover trifle.
-
Finally a moment to record the Christmas dinner. I'd planned a ten course banquet. But wasn't sure it was going to pull together. My brother is still in the hospital with pneumonia and not getting better. Other family members weren't feeling well. But I held to the concept that we'd all feel better if we ate well for Christmas and so said, "damn the torpedoes, full speed ahead"!
The first dish was Eight Treasure Melon Bowl Soup.
Was a nice suprise in that it was pleasantly sweeter than I anticipated. A chicken stock based soup, I added the eight treasures-chicken, scallops, shrimp, straw mushrooms, carrots, melon, peas, scallions(plus ginger and spices). Then steamed the soup in the melon bowl. Cooked it that way absorbed the sweetness of the melon. Served it with a red ribbon around it and "Merry Christmas!" written on the melon.
Was thrown somewhat off because some of the guests were late including the vegetarian sister and the nephew who can only eat chicken. So I switched up on the order of the dishes a bit.
Next was the assorted dumplings- pork and chive fried dumplings, and chive cake dumplings. The three year old niece really liked the pork ones(when she finally arrived with my sister).
Third was supposed to be Flower Drum Crab baked in shell from Martin Yan's Chinatowns book. But when I tried the sauce which relied heavily on coconut milk it was so milky I couldn't stand it. So I just used all the blue crab I had cleaned out, some extra backfin crab, packed it in the shell with salt, pepper,
a little beaten egg and panko crumbs over the top, broiled it for a couple of minutes and it was fine. Looked beautiful.
Fourth was supposed to be Chicken and Asparagus a la Luis(my nephew), But he was late and other people were there and hungry and clamoring for food
so I served my Sweet and Sour Squirrel Fish with pine nuts. The squirrel fish was actually a red snapper but it is called a squirrel fish because you deep fry it in such a way as the tail comes straight up a little, like a squirrel's tail.
That actually was the simplest thing. Just score, deep fry quickly and do sauce. Had prepped it earlier so just had to pour the sauce over it and serve.
Next was the Crispy Aromatic Duck served with the Chinese slightly sweet fluffy white bread bun, hoisin, scallions and cucumbers. Again a recipe from Yan. Came out wonderfully aromatic from a bouquet garni of many spices including star anise, cinnamon and cardamon. However the last step which was supposed to crisp the skin didn't really make it crispy at all. But the meat was really nice in the sandwich.
Of course as I was pouring the hot oil over the duck, that was the moment when my sister and the little kids, Luis and Ana show up and start immediately clamoring for the chicken. So I basically have to do that up while my mother and others were still clamoring for the duck.
I had it planned such that everything was prepped and ready in a few minutes but was to be finished off just before it was to be served.
I gave my sister, the veggie, some Thai coconut ginger soup. Then finished off my Vegetarian "faux" Fish. That had been the one I was most concerned about and it came out nicely and my sister liked it very much. Tofu mixture stuffed in seaweed and then a beancurd sheet. Wrapped and formed in the shape of a fish.
Fried then covered with oyster flavored sauce and assortment of vegetables including snow peas, black mushrooms and bamboo shoots.
The eighth dish was Two Flavered Shrimp. One was shrimp cooked tempura style then served with an orange sauce. The other was something my dad likes - a stir fried garlic shrimp with a few red pepper flakes.
The ninth dish was to be a Pad Thai but everyone was full and I was beginning to lose it so we passed on that and went out to open presents.
After the ripping and tearing and the kids wanting more than the toy store they already got, we came back in and had dessert.
We had some cookies and candy that different people brought. We had the ninth dish- Tiramisu Eggnog Trifle from the December Bon Appetit which I had made the day before. All the flavors and liquor gelled very well. I momentarily took a vacation from low carboing it to indulge and it was goood.
I'm going to sleep now because I am tired. Merry Cristmas to all and to all a good night!
-
Went to friends where I have been going for several years for the classic Italian seven fish dinner. Baccala, shrimp, smelts, pasta with clams and anchovies; you name it, it be there.
A brief respite. Then back to the Christmas dinner preparations! The ten course Chinese banquet awaits!
-
Too busy in prep for the Christmas dinner to actually cook real dinner for tonight. I let my sous chef have a go at it.
I was making dumplings. Made my pork and chive ones, and then just the chive cake ones for the veggie people I have to account for.
Got all my ingredients for the Tiramisu Eggnog Trifle except for the espresso powder which I'm hoping to promote off a friend tomorrow. I'm a little behind, was hoping to have it done today.
Tomorrow have to do the trifle, the rest of the dumplings, I have to prepare the soup and prep the melon bowls the soup will go in. I also have to soak the aromatic duck and prep the Flower Drum Crab dish. If I have time I have to also mix together and shape the vegetarian "faux" fish.
Lord, before you come, can you give me some extra hands?
-
Brother in hospital with pneumonia-take out chicken and broccoli for dinner. He probably wouldn't be out for Christmas.
-
What I had for dinner last night:
Little bits of dough and broken pieces from mexican wedding cakes, coffee snaps, chocolate no-bakes, peanut butter no-bakes, cream cheese and regular spritz cookies.
Oh, and a tummyache.
-
Banh Xeo( "Happy Pancakes")-egg, rice flour, little milk filled with straw mushrooms, bean sprouts, parsley, crab, turmeric and ground coriander
Grilled cauliflower drizzled with EVOO, salt and pepper
Roasted garlic and chili jasmine rice
-
Went back to Kuma for lunch yesterday to see if I could posit out the Grand Marnier shrimp recipe. They must have been having a bad day because it was awful! Barely recognizable as the thing my best friend raves over. Ah, well things never stay the same! I complained and the chef got yelled at. My friend who runs the restaurant told me very generally that the sauce is grand marnier, mayonaise and some sugar, but I don't think that's exactly it. The proportions when I had the lunch yesterday were clearly off and the breading was off too.
Best I can determine is that it's jumbo shrimp in a light crisp tempura batter which complements the sauce. I'll experiment with the sauce to see if I can get the right consistency; I recall it as not having a lot of mayo.
-
yes
-
No actually Kuma(former Panda Forest). They have a few good things. One is this shrimp.
Dinner! 2004
in Cooking
Posted · Edited by dumpling (log)
Tuesday
Grilled Moroccan Charmoula Lamb Chops (marinated with rub of cinnamon, cayenne, paprika, cumin, whole cloves and coriander, mixed with EVOO, garlic, and cilantro)
Spicy Sweet Potato Fries(Baked, spiced with salt, pepper, cinnamon, brown sugar, cardamom and President butter)
Haricots Verts with lemon butter
Couscous Pilaf
Cherry Strudel - dark cherry filling with Harry London Chocolate Joys(chocolate mint candy) mixed in
Sweet potato fries were a big hit and blended so well with the lamb chops, beans and couscous. YUM!