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Dinner! 2007


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Gorgeouse looking food Wendy. I love that egg especially.

I love baking lovely Neapolitan style pizza at home, it truly is one of the most satisfying activities/dinners for my family. This past Sunday I made:

The always present or my wife will kill me Margarita pizza

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Homemade Italian sausage, mozzarella and mild cheddar. This is my 3 year old's favorite.

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Homemade ricotta, home cured pancetta, zucchini (not home grown :smile:) and a good drizzle of fine extra virgin olive oil. This was the first time I’ve tried this…a sure repeat.

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Duck confit, roasted garlic oil, and smoked Gouda. A little too much confit on this one made it a bit salty and it bugged me why the Gouda did not melt/meld properly. It was still very tasty.

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Leftovers for Monday's lunch and dinner.

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E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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Foodman -

Oh my those pizzas...a thing of beauty that's for sure!

I especially love the Homemade Italian sausage, mozzarella and mild cheddar...similar to your son's! I just wish I could sink my teeth into it like your son gets to! I am so jealous!!!

Everyone else - your dishes all look wonferful...as always. I look at this thread daily...don't post so much but LOVE reading/seeing all of your creations! MMMMM

"One Hundred Years From Now It Will Not Matter What My Bank Account Was, What Kind of House I lived in, or What Kind of Car I Drove, But the World May Be A Better Place Because I Was Important in the Life of A Child."

LIFES PHILOSOPHY: Love, Live, Laugh

hmmm - as it appears if you are eating good food with the ones you love you will be living life to its fullest, surely laughing and smiling throughout!!!

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Marcia, that pork looks delicious.  I've been experimenting with pork lately and that may  have to be my next adventure....any more info you can provide on how you did that?

I simply coated the pork roast liberally with the rub, let it sit in the fridge for about 4 hours (probably could have sat overnight), then let it warm up while the oven was heating to 350F, drizzled roast with a little olive oil, and roasted until done. For the amount of work (little) the amount of flavor (lots) was pretty amazing.

If you like I'll PM you the rough proportions of the rub I used - like most rubs and marinades, it can be fiddled with at will!

Oh, yeah, the sandwiches today were outstanding :).

Marcia.

Don't forget what happened to the man who suddenly got everything he wanted...he lived happily ever after. -- Willy Wonka

eGullet foodblog

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Marcia, that pork looks delicious.  I've been experimenting with pork lately and that may  have to be my next adventure....any more info you can provide on how you did that?

I simply coated the pork roast liberally with the rub, let it sit in the fridge for about 4 hours (probably could have sat overnight), then let it warm up while the oven was heating to 350F, drizzled roast with a little olive oil, and roasted until done. For the amount of work (little) the amount of flavor (lots) was pretty amazing.

If you like I'll PM you the rough proportions of the rub I used - like most rubs and marinades, it can be fiddled with at will!

Oh, yeah, the sandwiches today were outstanding :).

Marcia.

That would be great, to get your recipe, thanks....I think I want to make one this week. This was just a regular pork roast? Would you recommend brining it first, or just going for it? Thanks.

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When homesickness strikes me, I make Adobo.

Tonight's chicken adobo simmering in the wok.

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Chicken adobo is best paired with garlic fried rice...

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Leftover adobo will be breakfast tomorrow, paired with sunny-side egg and slices of tomatoes sprinkled with salt.

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

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Leftover adobo will be breakfast tomorrow, paired with sunny-side egg and slices of tomatoes sprinkled with salt.

Mmmmmmm....I need adobo! Still haven't made longganisa, because I forgot to defrost my ground pork (which may actually be ground beef, but I forgot to label it). I did make tocino which is very good!

Don't forget to make adobo sandwiches for lunch. My mother has fond memories of those from her short short stay (a year or two?) in Manila. Or was that Baguio?

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Rona - if your ground meat is beef, you can still make tasty longganisa out of it. Should you need the adobo recipe, I can PM it to you. My version is the Cavite version and takes two days to make (it is less greasier than the regular recipe).

Doddie aka Domestic Goddess

"Nobody loves pork more than a Filipino"

eGFoodblog: Adobo and Fried Chicken in Korea

The dark side... my own blog: A Box of Jalapenos

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fellow eG'ers Della, Adiabatic & TallDrinkOfWater and I made a nice dinner the other night out of the Rover's cookbook

I started things off with Soft Scrambled Eggs with Lime Creme Fraiche and white sturgeon Caviar- it's always my favorite thing at the restaurant!

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Della made her first ever brioche- this one had thyme in it

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and was used as the base of this wonderful Crab Salad with basil oil

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next up they made butter poached scallops with lemon confit

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As a group effort we assembled oxtail with potato puree with seared foie gras and quail egg- the clear winner of the evening

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for dessert TallDrinkOfWater made orange panna cotta with pomegranate sorbet and a tuile cookie

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yes- we were full! Della feel free to talk more about the fab dishes you guys made!

I'll just mention how much fun it was to cook out of the Rover's cookbook together. The food turned out really well and we got to make some things we hadn't made before ~ but were NOT all the complicated which surprised me. I thought they might be but really just had a few "steps" to follow.

Thanks for posting the pics LMF!!!

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A favourite dish of my father's, simple spareribs and sauerkraut. Served with fingerling potatoes roasted in duck fat.

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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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This is my first post to this thread and I do so with trepidation. We had Paula Wolfert's coddled pork last night and it was wonderful.

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As you can see I am not much of a photograper. I will try to improve.

That is simply a great recipe, and your preparation looks wonderful.

Looks fantastic! Making me want to do this recipe. So happy I have the cookbook!!! And the inspiration.

Donna

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Dinners from this week's eG foodblog (click). Feel free to join in, ask questions, or make snide remarks. :wink:

Borscht and Russian black bread, from Mrs. Crab:

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Vietnamese chicken stir-fried with lemongrass and chile (ga xao xa ot):

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Biscuits, Southern greens, sweet potatoes, and ribs:

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Crab cakes, stir-fried bok choy, and smashed potatoes:

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Lumas, that looks delicious!

The other night was potato gnocchi with a mushroom "ragu". It was good and surprisingly rich, and the remaining ragu went on toast the next day for lunch.

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Dr. Zoidberg: Goose liver? Fish eggs? Where's the goose? Where's the fish?

Elzar: Hey, that's what rich people eat. The garbage parts of the food.

My blog: The second pancake

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It’s pretty chilly here in Houston for the past couple of days, so I made a very rich, filling and comforting black eyed pea soup with spicy andouille sausage and fried crispy leeks. This sure hit the spot and the leftovers are my lunch today.

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E. Nassar
Houston, TX

My Blog
contact: enassar(AT)gmail(DOT)com

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first post and I am a total technophobe so fingers crossed.

today was my husb.'s birthday and he requested Thai.

Som tam

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Larb moo with sticky rice

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Tom yam gung gathi the little guy looks like he's trying to escape.

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Haw mok pla

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Gaeng kiew wan gai

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Couldn't find any Thai beer in rural Somerset so got the nearest sounding one, Ti..ger :rolleyes:

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He really appreciated the food as this is what he gets for breakfast at work :shock:

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Edited by insomniac (log)
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Welcome to the Dinner! thread, Insomniac. I really love the meal you made for your husband. It's looks so rich in textures and flavors. You even got gorgeous color on your peanuts in the som tam. It looks like you have a seafood red curry and chicken green curry, am I right? And can you describe the Haw mok pla a bit more?

Really great, hope to see some more of these meals from you (but no pressure or anything :raz: ).

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Welcome to the Dinner! thread, Insomniac.  I really love the meal you made for your husband.  It's looks so rich in textures and flavors.  You even got gorgeous color on your peanuts in the som tam.  It looks like you have a seafood red curry and chicken green curry, am I right?  And can you describe the Haw mok pla a bit more?

Really great, hope to see some more of these meals from you (but no pressure or anything :raz: ).

me too, I want to know more about the haw mok pla too!

I haven't looked yet but I hope you have posted on the thai cooking at home thread.

and i'm guessing your husband is a pilot....I hope that is a small commuter plane cause that space looks tiny!!!!

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hehehe thanks guys, guess I am a technophobe cos I thought I had posted a reply about the haw mok but it has gone to that place where the missing socks go :rolleyes:

I made some little boxes by stapling banana leaves, then in the bottom put some shredded cabbage and a thai basil leaf (bai krapow)

Finely sliced some cod fillet, added it to coconut milk enriched with red curry paste,nam pla and shredded kaffir lime leaves, added 2 lightly beaten eggs

Steamed them in the microwave (sorry, a shortcut, but it works) for 3 mins, then spooned thickened coconut cream on top and steamed for a further 1 min.

Topped with shred of red chili and thai basil.

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