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Dinner! 2007


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Chicken and Cashews, sort of based on Au Leung's pictorial, but I had to use different ingredients for the sauce as I didn't have most of what he called for.

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Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Chicken and Cashews, sort of based on Au Leung's pictorial, but I had to use different ingredients for the sauce as I didn't have most of what he called for.

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Ah- proof that "brown is beautiful". What are those lovely crunchy looking things on the right?

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Thanks, all. The first time I've pulled that book out in a while, but I'll have to do it more often from now on.

What did you use to rub the chicken?

Olive oil infused with hot red pepper flakes, dried chipotle flakes, smoked paprika, Szechuan peppercorns, black pepper, and several fresh jalapenos was the marinade (the recipe didn't call for one, but I figured it wouldn't hurt). After it was a little more than halfway done cooking, I added a rub of dijon mustard, olive oil, salt and lots of black pepper.

Oddly enough, this "devil's chicken" was incredibly moist and flavorful, but not spicy enough! Next time, I'll have to bring out the habaneros...

(Your corn and prawn fritters look delicious, by the way)

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For dinner tonight, wild trapped quail prepared with prosciutto and rosemary sautéed in white wine and finished with brandy.

gallery_38003_2183_245697.jpg On the stove.

gallery_38003_2183_1227286.jpg On the plate.

So very good.

Jmahl

The Philip Mahl Community teaching kitchen is now open. Check it out. "Philip Mahl Memorial Kitchen" on Facebook. Website coming soon.

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I planned on making either shrimp or salmon for dinner tonight. After work I stopped at the store and called home to see which my husband wanted, I asked him more generically what do you want for dinner?

He said anything you dont have to cook because the stove is on the porch....Ummm Pizza or Chinese? Better get pizza there's no room for Chinese :blink:

He took every piece of furniture, everything that was in or on the furniture, and the fridge out of the kitchen. Then took up the floor and threw out my stove :raz:

I cant wait till tomorrow, what shall I christen my new 5 burner Stainles Steele GE range with?

tracey

Edited by rooftop1000 (log)

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

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HappyLab: That looks lovely :) Which noodles did you use? Rice? Like the ones for pho? Recipe please!  :smile:

Thanks Ce'nedra! I used Hang's Spba Noodles, which I picked up from Whole Foods. Not sure exactly what kind you would call them, but the only ingredients are wheat flour, salt, and water.

As for a recipe-- I'll get it to you later this week, but can you please PM me a reminder?

And btw, your porn and crawn fritters look delectable!

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doctortim: Thanks, your Indian dinners were inspirational. If you borrow Classic Indian Cooking, do try Ms. Sahni’s dum aloo, vindaloo, and sookha keema. Basmati rice with cloves, cardamom, and saffron – mmm, edible air freshener. I still like jasmine rice, which has its own lovely aroma, for SE Asian and Chinese food.

Tracey: Good luck on the new stove. And, um, floor and stuff.

Mexican tonight: Veracruz-style fish with tomatoes, onions, roasted bell peppers, pickled jalapenos, garlic, chopped green olives, and capers. White rice pilaf with onions and garlic, roasted Poblano chile strips, and guacamole served on the side.

Pescado a la Veracruzana, arroz blanco, guacamole, chile Poblano rajas

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I planned on making either shrimp or salmon for dinner tonight. After work I stopped at the store and called home to see which my husband wanted, I asked him more generically what do you want for dinner?

He said anything you dont have to cook because the stove is on the porch....Ummm Pizza or Chinese?  Better get pizza there's no room for Chinese :blink:

He took every piece of furniture, everything that was in or on the furniture, and the fridge out of the kitchen. Then took up the floor and threw out my stove  :raz:

I cant wait till tomorrow, what shall I christen my new 5 burner Stainles Steele GE range with?

tracey

Whoo hoo! What a guy! But I have no clue what you should cook! Something that uses all 5 burners? :biggrin:

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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I cant wait till tomorrow, what shall I christen my new 5 burner Stainles Steele GE range with?

tracey

Does it have one burner that is the "superheater"? I have a GE 4 burner that has one burner that puts out alot of heat and I use it for stir-fry. Just a thought. Congrats on the new toy!

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Ce'nedra thanks for the compliment, I really appreciate it.

The pork was a big ol' pork chop that I pan seared and placed in the oven to finish. The vegetables were the ones that I had made in a special chicken stock which I added fish sauce. Came out great. The first sauce was a brandy creme faiche sauce. Basically reduce chicken stock, on a separate pan get some butter and dissolve flour. Mix together, season and finish with a little brandy and port. Black sauce is just tonkatsu sauce, goes great with pork and the tangy ness just went great with the meal.

Ok, here is about tonights meal. Have you ever came up with something that was waaaay better that you thought it was going to come out. To the point where you taste it and think hey who made this? Well that stuff only happens to me every once in a while and I am proud to say that it happened tonight.

Tonights meal was for a friend that was supposed to come over but got sick. So my friend was very excited to eat and she likes to cook too so I kind of documented the process and will post here. I hope I dont bore you too much.

We start out with some ribs cut longitudonally. You have to ask the butcher to do this for you.

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Then shave it down and tie it together with a simple knot.

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I marinated it with a red wine marinade for 2 days. Then pan fry it before we get started.

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Then it goes on the pot to slow cook for about 4 hours to be nice and tender. The ribs are cooked nikujaga style with some changes. I half tempura half soy, I also added some veal stock. And spiced it up with oregano, bay leaves, and basil.

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I added the marinade to what was left in the pan and added some veal stock and some of the stock that the ribs were marinating on and reduced it.

Next to it is the best surprise of the night.

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Here is the finished product. I cored and cut potatoes and sweet potatoes in such a way to create a cylinder. In that cylinder I made a creme fraiche sauce, butter, cheddar and monterrey jack cheese sauce that was AWSOME.

Next to it was a salad I made with European cucumber, tomato, orange, and crab. The dressing is a hazzlenut, rice vinegar, lemon, sugar mix.

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My 10 year old made dinner the other night. ... she did a great job but I am hiding all the cookbooks from now on so she will stick to things that are a little easier (and allow us to eat before 10pm!!) - a few of the ingredients we didn't have so she made some modifications.

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Edited by kellytree (log)
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Wow, kellytree, those all look great. I usually end up eating at around 10 o'clock, and I'm not beginner in the kitchen, either, so I can sympathize. Can you tell us what the dishes were? I see lentils.....

I cant wait till tomorrow, what shall I christen my new 5 burner Stainles Steele GE range with?

How about my bitter tears of resentment? :biggrin: Shall I post a picture of my poxy two-burner glass range? :raz:

My collection of one-dish recipes grows ever larger...last night, a tribute to Yoshinoya.

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I half tempura half soy, I also added some veal stock.

Those ribs look great - do you mean "half mirin, half soy"? Because I have a thing for that particular ratio - it's what I used in my gyudon, pictured above.

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This is what they are - like I said they are slight adaptions on the orginal recipe.

- warm lentil sald with tomatos, feta, and a parsley/basil vinegrette

- cod fish with garlic chips, fried zuchini strips, and cherry tomato confit

- sponge cake with peppermint ice cream ( vanilla icecream with some crushed up old candy canes mixed in) and hot fudge sauce.

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Last night's dinner was steak pudding with a crust made with suet. (No kidneys unfortunately).

Delicious!

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This looks fabulous. Recipe, please? :smile:

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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Just thought I'd drop in (and momentarily out of my crazy life) to pass on some comments and post a few recent meals.

Bruce - I'd love the recipe for the Lime-Cilantro dressing - it sounds perfect for jicima!

Stephanie & Marlene - those steaks were gorgeous, I will be showing those to Mr. Kim who is very much in touch with his inner caveman. And Stephanie - nice to see yet another eGullet convert to roasted cauliflower!

Kobi - the cheesesteaks looked perfect - did the store shave your beef or did you?

Dr. J - your 'after' picture was hilarious and that plate is beautiful!

Jamie Lee & Prawncrackers - fried rice :wub: ! Oh, how I miss fried rice (as I might have mentioned before rice is one of the few foods I haven't been able to manage since I had a gastric bypass). Fantastic!

kellytree - I am impressed with your daughter - what an amazing meal, anyone would be proud to serve that!

Ted - your steak pudding looks gorgeous and delicious! You aren't mad at me for slightly freaking out over kidneys, are you :wink: ? 'Cuz I think I'd love a STEAK pudding. Remember, I work in a Urologist's office now - so I'm particularly sensitive :laugh: !

Here's some of our recent dinners:

Creamy Swiss Chicken & Noodles - just good old comfort food:

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The fantastic cannelloni that David Ross posted awhile back. It was fantastic and delicious - my pictures are not as pretty as David's. I was so happy with the dish that I ordered the cookbook off abebooks.com:

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And, inspired by Magus' gorgeous hamburgers in his Burger Helper thread last night was Cheeseburgers on onion rolls w/ all the fixings including grilled onions, creamed butterbeans and salad:

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Kim

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Last night's dinner was steak pudding with a crust made with suet. (No kidneys unfortunately).

Delicious!

gallery_50527_4885_54091.jpg

This looks fabulous. Recipe, please? :smile:

I brown the meat with onions in a saute pan then add beef broth and a little beef bouillion to taste and let it simmer for about 30 minutes. Mix in a flour roux for thickening at the end. Set aside to cool.

The pastry is simple. depending on the size of the basin I use one part grated suet to two parts of flour. Add only enough water until dough forms a dry, non-sticky, cohesive ball. I do use a food mixer for this.

Turn out on to well floured surface and knead well, then roll out to a little less than 1/2 inch thickness and line the basin. Fill with meat mixture, moisten the edge of the pastry and add a lid of pastry. Seal the lid well by crimping with your fingers.

Cover with foil, and then a layer of cotton sheet. Tie a string tightly around basin to keep the covering together and then put basin into a large pot. Pour hot water into pot nearly to the top of the basin and bring to a fast simmer. Cook for at least two hours, the longer the better, even three or more! Replenish water as needed. Remove from pot and wrappings and run knife around edge and turn out onto plate. Serve with green vegetable, such as green beans.

Left over pastry? Add some sugar and raisins or other dried fruit. Roll into a ball and wrap in foil and cloth. Steam in a steamer and cook as long as the pudding.

Serve with custard or Golden Syrup

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For the nikujaga for example lets say you use 4 parts soy, 4 parts mirin.

I use 2 parts soy, 2 parts tempura sauce, 4 parts mirin. Its just a variation on the recipe.

I also use tempura sauce for gyudon and its great.

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MMMmmm

Big Burner super garlicky shrimp "scampi" served with

Simmer Burner perfect sticky rice and asparagus

forgot to photo the food after saving the shrimp from the turbo jet front burner, even the good pan with the thick aluminum disk heated Right up....must go bake something

tracey

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

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Thanks Ted!

Tracy, that range looks wonderful. I especially love that long burner in the middle. Perfect for gravy making! Can we see a full pic of the range? :smile:

Marlene

cookskorner

Practice. Do it over. Get it right.

Mostly, I want people to be as happy eating my food as I am cooking it.

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as you wish

gallery_23695_426_400114.jpg

T

The great thing about barbeque is that when you get hungry 3 hours later....you can lick your fingers

Maxine

Avoid cutting yourself while slicing vegetables by getting someone else to hold them while you chop away.

"It is the government's fault, they've eaten everything."

My Webpage

garden state motorcyle association

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