Dinner! 2008

[C. sapidus]

Mmm, wings.

With leftover prik king curry paste from last weekend we stir-fried chicken thighs, blanched long beans, slivered ginger and chiles, pickled green peppercorns, fish sauce, palm sugar, basil, and cashews. Pickled bean sprout salad, green salad, and jasmine rice completed the meal.

Chicken prik king curry, pickled bean sprout salad, jasmine rice

[Ann_T]

Chicken prik king curry, pickled bean sprout salad, jasmine rice

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Bruce Your food is like a work of art. So much colour. I just know that the flavours are as vibrant as the colours.

Tex Mex here tonight. Put a pot of black beans on to simmer early today and got out the tortilla press and made corn tortillas to go with pork carnitas. Pretended it was summer and drank Sangria with it.

[Ndy]

Mmm, wings.

With leftover prik king curry paste from last weekend we stir-fried chicken thighs, blanched long beans, slivered ginger and chiles, pickled green peppercorns, fish sauce, palm sugar, basil, and cashews. Pickled bean sprout salad, green salad, and jasmine rice completed the meal.

Chicken prik king curry, pickled bean sprout salad, jasmine rice

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You are really proficient at that those thai(?) dishes. They always look so awesome! Where do you get palm sugar?

Sorry, I can't always recognize whether something is thai, vietnamese, indian, etc. I know they have distinctive characteristics and ingredients, but I don't think I could tell the separate cuisines apart if my life depended on it.

[tlm5150]

Such wonderful looking dishes here. I have to avoid this thread during the day when my only solace foodwise is a morning-packed sandwich.

Anyway, here's my contribution from this evening: Gnocchi with a Carrot Cream Sauce, Black Trumpet Mushrooms and Pancetta

[Ce'nedra]

Tried making a Xinjiang spin of meat skewers today (flavours used were nothing related to Xinjiang though hahaha).

Had it with bbq sauce (again, not Xinjiang related at all), toasted sweet sultana bread and salad with a dressing of palm vinegar, salt, sugar and water.

[percyn]

Good looking food all around....

The cold weather lends itself to braising, so this time it was Braised Lamb Shank w/Mashed Sweet Potatoes. Don't worry, I did not eat the whole thing

Since I also happened to add some veal bones to the stock, it made for a good snack with some toast and fleur de sel

Edited February 2, 2008 by percyn (log)

[judiu]

Tried making a Xinjiang spin of meat skewers today (flavours used were nothing related to Xinjiang though hahaha).

Had it with bbq sauce (again, not Xinjiang related at all), toasted sweet sultana bread and salad with a dressing of palm vinegar, salt, sugar and water.

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Dayum! Carnivores delight! Percyn, your marrow is droolworthy! I want smellavision for my computer, please!

[C. sapidus]

Tex Mex here tonight.  Put a pot of black beans on to simmer early today and got out the tortilla press and made corn tortillas to go with  pork carnitas.  Pretended it was summer and drank Sangria with it.

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Why thank you, Ann, you are very kind. I have a sudden craving for pork carnitas and Sangria, thanks to you.

Where do you get palm sugar?

Sorry, I can't always recognize whether something is thai, vietnamese, indian, etc. I know they have distinctive characteristics and ingredients, but I don't think I could tell the separate cuisines apart if my life depended on it.

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ndy, thank you! Our local Asian market carries palm sugar, but you can also order palm sugar online (click). Your guess at origins was good – the salad was Vietnamese, and the curry was adapted from a Thai recipe.

Beautiful lamb, percyn.

[Prawncrackers]

Bone Marrow + Toast + Fleur de sel = Food Heaven

[tupac17616]

oh man

[David Ross]

Dinner last night was meat loaf, glazed carrots and parsnips and "hellzapoppin" rice casserole:

Now what is really great is that I didn't realize the full history behind Hellzapoppin until yesterday. My Mother has made it for years and years based on what we thought was a recipe from a family friend. Well, I couldn't find the original hand-written recipe card, so I thought I might try finding a recipe on the web. It was there! And, being a native Oregonian I was quite pleased when I realized the recipe came from Peg Bracken and her "I hate to cook" cookbook which was published in 1960. Peg Bracken recently died at the age of 89 at her home in Portland, Oregon. Along with James Beard, she is one of Oregon's most beloved cooks and authors. And yes, the Hellzapoppin is still as delicious and appropriate today as it was in 1960.

[Ann_T]

oh man

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Well said Tupac.

Grilled a small New York Strip roast for dinner.

Sides were yellow cauliflower puree, parisienne potatoes and steamed green beans.

[heidih]

oh man

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Well said Tupac.

Grilled a small New York Strip roast for dinner.

Sides were yellow cauliflower puree, parisienne potatoes and steamed green beans.

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Lovely meat. I also like the way you just slip something complex like Parisienne potatoes into a meat and vegetable plate. Honestly I have never had them, only read about them. Now you have me curious. As always- thank you.

[Domestic Goddess]

All the talk and reference to the movie "Tampopo" got me so curious that I downloaded the movie a couple of days ago and watched it last night. Hot damn! What a movie. I love the scene where the master teaches a young man how to appreciate a good bowl of ramen.

That is why I made ramen broth today. I boiled pork bones, chicken pieces, whole carrot/onion/leeks in my huge pot for 3 hours. I got this magnificent, rich tasting broth. I've never made broth like this before. I didn't make my own noodles but believe me, even the store brought ones tasted heavenly in the broth. I just topped my broth with sliced pork, minced spring onions and a teaspoon of sesame oil. It was heaven.

No pictures. I didn't want to pause and let the moment pass away. But since I made a lot of broth. I promise to post pics of my next bowl tomorrow.

For dessert, I made bread pudding and Cinnamon Rolls that my son help me make.

[suzilightning]

so about 9 pm last night johnnybird got a little peckish so this is what we made:

grated cheese, Yancy's Fancy X-sharp cheddar, with worcestshire sauce and (don't tell johnnybird) a splash of hot sauce

whipped egg whites incorporated into the cheese mix

20 minutes later i was able to snap this before johnnybird snarfed it up. not the prettiest picture but it tasted good

[doctortim]

Since I got my new gas cooktop installed, every meal I've cooked has been made in a scorching hot wok. The beef noodles from last night:

[tupac17616]

first: shaved carrot ribbons with chopped peanuts, fresh mint, and a dressing made with thai chilies, garlic, scallions, lime juice, sherry vinegar, sesame oil, turbinado sugar and a reduced broth made from lemongrass, ginger, and galangal

later: soft-scrambled eggs. one of life's simple pleasures.

[Ann_T]

Tim Looks like you are putting your new gas cooktop to good use.

Last night's dinner was my favourite pasta sauce over fusilli. Sausage and Rosemary.

[MiFi]

Grilled Smith Meadows Veal Sausages w/Lentils de Puy

Brined & Roasted "Grass Kickin'" Chicken w/Roasted Russian Banana Fingerlings

Side of Creamed Spinach

[Dr. J]

Very nice meals everybody.

Thanks for the compliment AnnT, I love those chicken wings and chips my meal of choice for superbowl sunday. Also love the color of that NY strip roast.

Very nice meal percyn, I made this meal with some beef bones and am now totally going to eat the marow with toast, great idea

Yesterday was my rice ball described in my last post along with Spanish style Chicken Stew made with beef bones and veal stock. Very hearty flavor to go with the smooth taste of the chicken. Not my best picture but it was very tasty.

[Doodad]

Since I got my new gas cooktop installed, every meal I've cooked has been made in a scorching hot wok. The beef noodles from last night:

You da man!

[Ann_T]

Heidi Parisienne Potatoes are very easy to make. You just need a strong melon baller.

I made Osso Bucco for dinner last night with risotto on the side. Cooked extra risotto so I could make rice balls for dinner tonight. (Thanks for the idea Dr. J..

[Ted Fairhead]

Dinner tonight was Salmon "en papillotte" using Julia and Jacques recipe. I also added a baby bok choy to the package.

The "beurre blanc" was a bust however...next time I'll follow her directions instead of just winging it.

http://forums.egullet.org/uploads/12023154..._4885_63724.jpg

[Dr. J]

Awsome dinner Ann!

Last night's dinner.

Mixed green salad with House dressing from Le Bouchon + meyer lemon. Steak with [shitake and onion red wine reduction. (not pictured ran out of batteries)] and rice.

[Shelby]

Corned beef, braised leeks and fingerling potatoes