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Dinner! 2003

FoodMan

By FoodMan
in Cooking

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torakris

torakris

Posted
Posted

Sunday night

chirashi(scattered) sushi with fresh tuna and avocado

tofu patties with 7 kinds of vegetables inside (including wood ear mushrooms, kabocha, green beans) this is a wonderful purchased product that I serve with ponzu

satsumaimo (Japanese sweet potato) miso soup with yuzu-koshou (green chile and yuzu paste)

dessert

grapes

Kristin Wagner, aka "torakris"

 

Priscilla

Priscilla

Posted
Posted

Friday night, a friend over, catching up to do, and a nice piece of top sirloin to grill. A small roast, really, it was, quite rectangular, from the excellent little market we used to live five minutes from, shopped there daily, and never, not EVEN for a SECOND, took it for granted. I miss it! Anyway, the occasional times I'm nearby I like to stop in to wallow in my sorrow and pick up some good ingredients.

This TS turned out very well, slices looked beautiful, charry outside crust (hardwood charcoal), pink-giving-way-to-red interior, rich beefy taste. Whilst grilling other friends, (grilling the meat not the friends), who had not yet eaten, stopped by, and so. We became six at table.

Yukon Gold potatoes boiled with garlic, mashed with cream. Reminding everyone yet again how good Yukon Gold, or most any of those Eurostyle yellow-fleshed potatoes, are.

Beautiful butter lettuce salad with pumpkin seed oil vinaigrette.

Baguette with salty Plugra.

Nice Merlot one of the stopped-by friend's clients'd given him, forget the name.

Saturday, the Consort cooked, making at my request Bitok, a Russian-style glorified ground-beef patty traditionally served with a cream- and wine-enriched sauce. Among available choices, he used Craig Claiborne's recipe -- Mr. Claiborne shared my taste for ground-meat dishes, plus his sauce had going for it TWO sorts of cream, regular heavy and sour. Really really good. Jaaaymaaay-style oven frites.

Roasted Brussels sprouts, so good to see you again. In stampeding for the cauliflower do not neglect the Brussels sprouts, is my advice.

Priscilla

Writer, cook, & c. ●  Twitter

 

hjshorter

hjshorter

Posted
Posted
Beautiful butter lettuce salad with pumpkin seed oil vinaigrette.

That salad sounds delicious. I love pumpkin seed oil and have been unable to find it anywhere in the DC area. :sad:

Heather Johnson

In Good Thyme

Priscilla

Priscilla

Posted
Posted (edited)

Heather, I love pumpkin seed oil too. This little bottle, resembling a perfume bottle in size & style, was from the same aforementioned market on a months-ago visit. Austrian, like our new CA gov. Must be online sources ... I'm going to research because I'll need a refill right quick here myself.

(Adding this link I found, apparently a pumpkin-seed-oil importer -- no experience ordering from them, yet of course, but perhaps I will.)

Edited by Priscilla (log)

Priscilla

Writer, cook, & c. ●  Twitter

 

Mayhaw Man

Mayhaw Man

Posted
Posted

Sunday Night

Braised Pork Tenderloin

Orzo cooked in duck broth (leftovers from last nights gumbo)

Stir fried Broccolli w/sweet soy and oyster sauce

Butter Lettuce salad with avacados and toasted pecans

Garlic Buttered French Bread from Lejeunes in Jeanerette, LA

Satsuma sherbert (if somebody helps, otherwise no dessert, too bad for them)

Brooks Hamaker, aka "Mayhaw Man"

There's a train everyday, leaving either way...

SobaAddict70

SobaAddict70

Posted
Posted

return to dinner from a long, long hiatus:

broiled skinless boneless chicken breasts, rubbed with a T. of EVOO and lime salt

farfalle, tossed with roasted cauliflower, pan drippings from the roasted cauliflower and more EVOO, capers and chopped Italian parsley

rosewater lassi

bananas

Soba

Priscilla

Priscilla

Posted
Posted

Last evening, a pork shoulder roasted at 275 for eight hours. (An idea from eGullet's/LA Times's Russ Parsons in a long-ago Food section article.) Lots of garlic slivers introduced into the interior by the Consort, copious salt & pepper overall, before bunging into the oven for the aforementioned eight hours. Excellent cracklingage resulting. Succulent juicy meat, too, even sliceable in parts if one uses the term loosely -- due to the bone in there helping to maintain some structure, I think.

Slices of pork and a disc of hot German-style potato salad which had been seasoned with the pork deglazement arrayed atop nice redleaf lettuce which had been dressed with pumpkin-seed oil/white wine vinaigrette. LBB seedy baguette, salty Plugra.

Priscilla

Writer, cook, & c. ●  Twitter

 

curlywurlyfi

curlywurlyfi

Posted
Posted

- stir fry of king prawns, spring onions, shredded Brussels sprouts and a slightly elderly courgette with plenty of garlic, chili flakes, soy, mirin + nam pla

- soba noodles

- Nigella's baked rhubarb custard from How To Eat (and if you haven't made this, rush to do so, it is the nicest thing to do with rhubarb in the history of the world EVER). I slightly (OK a lot) mistimed it so it was completely liquid in the middle, but that's fine, we ate the edges and I think I can fix the leftovers in the microwave tonight, or am I insane?

Fi Kirkpatrick

tofu fi fie pho fum

"Your avatar shoes look like Marge Simpson's hair." - therese

torakris

torakris

Posted
Posted

Monday night

swordfish kebabs (from Cladia Roden--marinated with pureed onion, EVOO, lemon and bay leaves)

spiced couscous with red cabbage

roasted root vegetables (potatoes, carrots, andtwo kinds of sweet potatoes)

Kristin Wagner, aka "torakris"

 

dumpling

dumpling

Posted
Posted (edited)

Monday

Pork, lop cheong and chive fried dumplings

Stir fry chicken breast with ginger, garlic, carrots, yu choy, straw mushrooms, and basil in a chicken broth based sauce.

Wild mushroom couscous

Feast of the Immaculate Conception-have to make dumplings on a feast day.

Edited by dumpling (log)
mags

mags

Posted
Posted
Monday

Pork, lop cheong and chive fried dumplings

Stir fry chicken breast with ginger, garlic, carrots, yu choy, straw mushrooms, and basil in a chicken broth based sauce.

Wild mushroom couscous

Feast of the Immaculate Conception-have to make dumplings on a feast day.

:biggrin: Sounds to me more like a feast of immaculate consumption

dumpling

dumpling

Posted
Posted
Monday

Pork, lop cheong and chive fried dumplings

Stir fry chicken breast with ginger, garlic, carrots, yu choy, straw mushrooms, and basil in a chicken broth based sauce.

Wild mushroom couscous

Feast of the Immaculate Conception-have to make dumplings on a feast day.

:biggrin: Sounds to me more like a feast of immaculate consumption

:laugh::laugh::laugh:

dumpling

dumpling

Posted
Posted

Now of course the Feast of the Immaculate Conception recognizes the fact that Mary was born without original sin. So of course the obvious way to celebrate that fact is to have a big meal and commit the sin of Gluttony(See Gluttony thread).

SobaAddict70

SobaAddict70

Posted
Posted

Monday:

leftover pasta (roasted cauliflower the next day gets even better!)

leftover chicken breasts

cottage cheese topped with bhel puri mix, turmeric peanuts and coriander chatni (it's good, just don't ask :blink: )

bananas

OJ

Soba

megaira

megaira

Posted
Posted

Ethnic Food Lovers Companion had a recipe in it for their North Africa chapter called "quick cous cous with chicken." I'm not sure how geniune it was, but it was tasty.

Though, it was anything but "quick" unless you count the cous cous.

The gist is browned chicken simmered in tomatos/broth/wine with sauteed onions carrots and garlic. Garbanzo beans and cilantro stirred in, main spices allspice and cumin. It's supposed to have zucchini, but we had a snowstorm and I was out.

Served over cous cous.

It was tasty. Might tinker with it a bit.

". . . if waters are still, then they can't run at all, deep or shallow."

torakris

torakris

Posted
Posted

There was a lot of couscous eating going on last night....... :blink:

Kristin Wagner, aka "torakris"

 

SethG

SethG

Posted
Posted

Monday night:

A Paula Wolfert risotto with artichoke bottoms and spinach;

and a salad of half radicchio and half other mesclun stuff. With a vinaigrette.

I'm trying to branch out occasionally from our usual slab of protein for dinner. And to appreciate greens a little more. When the greens cost as much as meat, however, it's hard to keep one's eyes on the prize.

"I don't mean to brag, I don't mean to boast;

but we like hot butter on our breakfast toast!"

Suzanne F

Suzanne F

Posted
Posted

a work-in-progress:

Plantain-chorizo pie: crumbled Colombian chorizo cooked with red wine and piperade, topped with a crust of grated green plantain, masa harina, and egg. Lightened with a bit of baking powder, but still too chewy.

Chayote/apple casserole (nuked :blush: )

Tilburg's Dutch Brown Ale

(no salad, for once; I didn't want to go out to the store)

Priscilla

Priscilla

Posted
Posted

Last evening, rigatoni with sausage-cream sauce, a Marcella Hazan recipe from her first book, which also made it into the revised-and-combined reissue. Plenty of Parmigiano showered over and stirred in at the end. Really good; hadn't revisited in a long while.

Big redleaf salad with some new olive oil from Trader Joe's, a novello, not bad but I mourn the end of the nutty boutiquey Ligurian one my friend brought from, guess where, Liguria, with Balsamic vinegar.

Inexpensive Prosperity Red, really surprisingly good, whose surprisingly good-looking label the 12-year-old correctly identified as riffing on propagandistic Socialist Realism.

Priscilla

Writer, cook, & c. ●  Twitter

 

torakris

torakris

Posted
Posted

Tuesday dinner

a big nabe, sukiyaki style with chicken meatballs (made with minced lotus root), daikon and Chinese cabbage and eaten by dipping in a raw egg

chikuwa (a type of fish cake ) and cucumbers with a karashi (Japanese mustard) and soy dressing

Japanese rice

Kristin Wagner, aka "torakris"

 

dumpling

dumpling

Posted
Posted

Tuesday-the "something for everyone" dinner

Brochette of shrimp and green pepper in a honey mustard and lime marinade

for Hing

Pork, lop cheong and chive fried dumplings

for me

Pork scallopini braised with red cabbage, red wine, shallots, mushrooms, figlets and a little brown sugar

for Mary

Creamy mashed potatoes

for Boris

Green Giant Broccoli and cheese sauce

for Billy

Carrots in a butter sauce

for the heck of it

First batch of Christmas sugar cookies for everyone

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