Dinner! 2007

[dockhl]

Elie that risotto looks awesome!!! nicely done.......

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I wonder how many eGulleteers ran out today to get green apples to try this? (I know Idid! )

Kathy

[ChryZ]

I think Bruces' shrimp/prawn porn from the last few days/weeks, subconsciously caused this dish:

Saewoo Gochujang Bokum

(prawn chili-sauce stir-fry)

Korean gochujang, scallions, garlic, ginger, sesame, bean sprouts and black tiger prawn. It was a big hit here.

[C. sapidus]

I think Bruces' shrimp/prawn porn from the last few days/weeks, subconsciously caused this dish:

Saewoo Gochujang Bokum

(prawn chili-sauce stir-fry)

Korean gochujang, scallions, garlic, ginger, sesame, bean sprouts and black tiger prawn. It was a big hit here.

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Christian: Ooh yes, I would eat a lot of your shrimp. I like the idea of working in bean sprouts with the shrimp for some crunch (and as a stealth veggie).

We had an impromptu dinner party for a couple that is new to the area, so we served our usual Friday dinner fare (fried rice). We had a pork loin that needed to be used, so I stir-fried thin slices after briefly marinating in soy sauce, oil, white pepper, sugar, and cornstarch. We added the pork loin to the fried rice at the end. The pork was quite tender, so I’ll probably make it this way again.

We also made two batches of wok-seared shrimp (tom rang toi ot): one with bird chilies and one without. The couple preferred the chile-laden shrimp, so we look forward to having them over again. No pictures, but I did get a better sear on the shrimp this time.

[Chef Bradley]

In honor of Chinese New Year (and an attempt to recreate the delicious meals I have there regularly on business):

Stir Fried Green Beans

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Is that chinese sausage in there? If not, would love the recipe for these. I'm always looking for a reason to use my Wok, as well as another vegetable I know my family will eat, lol.

[Dianne]

ISaewoo Gochujang Bokum

(prawn chili-sauce stir-fry)

Korean gochujang, scallions, garlic, ginger, sesame, bean sprouts and black tiger prawn. It was a big hit here.

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That is just beautiful.

As are all of Bruce's prawn dishes. Must get shrimp.

[The Blissful Glutton]

The bread looks amazing. I went to culinary school and I still cannot get my bread right. You definitely have the touch!

[ChryZ]

Bruce and Dianne, thanks for the kind comments. Oh Bruce, living in your neighborhood must be a blast

[Chef Bradley]

yeah, that bread looks unreal! Great looking crumb. Im truly impressed.

[Chef Bradley]

Yuuum...

Welp, went out and bought me a new "Castware" pot yesterday and had to break it in tonight. I made a pot of kickin' chili (yes, with beans, sorry chili purists) with 3 types of chilis, beef, and kidney beans. Chili recipe here...

I topped it off with a couple "garnishes" of diced avacados, cheddar cheese, blue corn tortilla chips, parmesan bread crisps and sour cream. (I know, couldn't leave well enough alone, lol)

Accompanied by a simple heirloom tomato and avacado salad with a really stinky roquefort cheese and a clementine/ ginger vinaigrette. Vinaigrette recipe here...

And, for dessert, a cadbury egg (love those things) sorry, no picture

Edited February 25, 2007 by Chef Bradley (log)

[trufflelover]

Beautiful garnishes, chef Bradley!

I have been reading Markets of Provence in preparation for my upcoming trip, and was inspired by the Provencal soupe au pistou. This version has butternut squash in addition to the green and white beans, carrots, potatoes, tomatoes, onions, zucchini and pasta.

And for dessert a dangerously good chocolate cake with vanilla icing dusted with Saigon cinnamon.

[Ann_T]

I topped it off with a couple "garnishes" of diced avacados, cheddar cheese, blue corn tortilla chips, parmesan bread crisps and sour cream. (I know, couldn't leave well enough alone, lol)

OOOOH that is the best looking bowl of chili. I love all your garnishes.

We had Macadamia crusted Halibut with a Citrus sauce for dinner tonight.

And Chocolate Pear tarts with Blackberry Coulis for dessert.

[C. sapidus]

Chef Bradley: That's some good looking chile with all the fixings and then some.

Ann_T: I was trying to pick which picture to copy and couldn’t – both look absolutely fantastic.

We had Macadamia crusted Halibut with a Citrus sauce for dinner tonight.

And Chocolate Pear tarts with Blackberry Coulis for dessert.

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We had Sichuan dry-fried chicken (gan ban ji); boiled salted cabbage with ginger-lime dipping sauce; cukes; and basmati rice. More on Chinese eats at home (click).

[Forest]

Yuuum...

Welp, went out and bought me a new "Castware" pot yesterday and had to break it in tonight. I made a pot of kickin' chili (yes, with beans, sorry chili purists) with 3 types of chilis, beef, and kidney beans. Chili recipe here...

Looks yummy. I'm going out of town for a a bit, so won't be cooking at home for a little while...but definitely will be trying this when I get back!

[Dianne]

A bit of what we have been eating lately.

Popovers

A roasted chicken with tarragon under the skin.

And an easy cranberry, walnut and chocolate chip "pie".

[little ms foodie]

Chef B that looks really good .... must make chili soon!

A bit of what we have been eating lately.

Popovers

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I love popovers and yours look awesome dianne!!

Dinner party for 6 last night; MIL's bday (and me still with no oven!)

started with marinated goat cheese, artichokes, olives and tomatoes

and smoked salmon with creme fraiche on fried fingerling potatoes

served with champagne cocktails.

moved to the table and started with an amuse of 2 tiny manila clams braised in white wine and thyme served with white beans and sausage

"salad" course of leeks vinaigrette

Watercress soup

served with a nice french viognier

seared NY strip steaks with porcini cream sauce served with celeric and apple puree

served with Owen Roe's Sinister Hand - a rhone blend

chocolate cake (made by honey's aunt) and homemade banana ice cream (made by TallDrinkOfWater)

finished with a nice glass of vin noir made by eG'er Abra (delish! thanks again)

Edited February 25, 2007 by little ms foodie (log)

[Dianne]

Wow little ms foodie. That is one great looking meal, oven or not.

Thanks for your comment on the popovers.

[Chufi]

Wow what a beautiful dinner Wendy! I especially like the leeks - they look so silky and juicy.

Friday we had soupy chicken chili, with quesadillas and guacamole

And yesterday was dinner for 17 as we celebrated my husband's birthday. Details here!

[David Ross]

Wonderful idea-I am constantly searching for ideas from other cooks and I really enjoy hearing about how many great cooks out there are creating great dinners.

Friday night-Roast King Salmon on Dungeness Crab Bisque. I topped the Salmon with a simple diced Cucumber Salad with dill. I'm from the Northwest and Salmon and Dungeness Crab are two of our top ingredients. Rich but delicious. I had a Sauvignon Blanc with it, but would have preferred a bolder wine like a Chardonnay. I'll take photos next time.

[trufflelover]

ms foodie - love the look of the smoked salmon with creme fraiche on fried fingerling potatoes!

[Kim Shook]

David - that salmon on the crab bisque sounds fantastic! I have never had dungeness crab, but other kinds of crabs are my favorite foods - so I know I would love them.

Dianne - you popovers are absolutely gorgeous!

Tonight was Pork Tenderloin w/ savory sauce, baby cucumbers (yep, I thought of Megan - does anyone here eat cucumbers w/out thinking of her?), ramen & cornbread:

[The Blissful Glutton]

We made a bunch of food this weekend.

Breakfast: Molletes with fried eggs, black beans, asadero cheese, french baguette, homemade arbol salsa, and chiles in vinegar.

Nibblies: Bought some Lebanese Kefir cheese and freshly-made pita at Jerusalem Bakery (here in Atlanta). Mixed the cheese with good olive oil, chile flakes, and salt (suggested by the package) and made some quick pita chips. The package also called for dried mint, but I could not find any (or fresh for that matter). It was addictive--we could not stop eating once we started.

Tonight's dinner: I had a friend over for dinner. BF made braised pork shanks with corona beans in a marzano sauce. The shanks were incredibly tender and had wonderful flavor. Paired with a Las Rochas 2001.

I wanted to make something sweet, but no winter fruit was calling to me. I bought some frozen peaches and cherries at WF and made a crisp. I rarely make dessert, but they are always fruit-based. I really enjoyed this dessert and the boys said they did too.

Edited February 26, 2007 by The Blissful Glutton (log)

[Kim Shook]

We made a bunch of food this weekend.

Breakfast: Molletes with fried eggs, black beans, asadero cheese, french baguette, homemade arbol salsa, and chiles in vinegar.

Nibblies: Bought some Lebanese Kefir cheese and freshly-made pita at Jerusalem Bakery (here in Atlanta). Mixed the cheese with good olive oil, chile flakes, and salt (suggested by the package) and made some quick pita chips. The package also called for dried mint, but I could not find any (or fresh for that matter). It was addictive--we could not stop eating once we stopped.

Tonight's dinner: had a friend over for dinner. BF made braised pork shanks with corona beans in a marzano sauce. The shanks were incredibly tender and had wonderful flavor. Paired with a Las Rochas 2001.

I wanted to make something sweet, but no winter fruit was calling to me. I bought some frozen peaches and cherries at WF and made a crisp. I rarely make dessert, but they are always fruit-based. I really enjoyed this dessert and the boys said they did too.

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Wow. Your food is just beautiful! Any chance of getting a recipe for the crisp - I have a bag of frozen peaches in my freezer & it would love to look like that!

Also - great blog - I bookmarked it!

Kim

[The Blissful Glutton]

Thanks!

The crisp was super-easy.

2 cups of flour, 2 cups of oats, 2 cups of packed brown sugar, 2 sticks of butter, 2 tablespoons of cinnamon, 1 bag of frozen peaches, and 1 bag of frozen cherries.

Just put the fruit in a casserole dish. Combine the crumble ingredients in a bowl and pack it over the fruit. Bake for about 30-40 minutes at 375 or until the fruit is bubbling and the crumble is brown to your liking.

Very simple and you can use for any fruit any time of year.

Edited February 26, 2007 by The Blissful Glutton (log)

[The Blissful Glutton]

Ann: What are those delectable little puffs next to the fish? They look great.

little ms foodie: Fabulous meal. That clam dish looks amazing.

[Pan]

Beautiful garnishes, chef Bradley!

I have been reading Markets of Provence in preparation for my upcoming trip, and was inspired by the Provencal soupe au pistou. This version has butternut squash in addition to the green and white beans, carrots, potatoes, tomatoes, onions, zucchini and pasta.

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Soupe au pistou doesn't have any basil in it?