Dinner! 2010

**nickrey** · April 8, 2010

Bimbimbap with home-made pickled carrots, fennel and cucumber and store-bought Kimchi.

Edited April 8, 2010 by nickrey (log)

HappyLab · April 8, 2010

Spice roasted duck with leek bread pudding, both from Ad Hoc at Home:

Rico · April 8, 2010

Thanks, jnash and emmalish. I posted the recipe here.

Edited April 9, 2010 by heidih
delete admin comment (log)

menuinprogress · April 9, 2010

I love banh mi, but assembling all of those ingredients can be a hassle. So, I stuffed a sausage casing with pork shoulder, pork belly, a little chicken liver, pickled carrots, pickled cukes, pickled daikon, Sriracha, and cilantro. I froze most of it uncooked. I pull a sausage out of the freezer when I get a banh mi hankering, and put it in a sliced and toasted baguette with spiced up mayonnaise, more cilantro, and another squirt of Sriracha.

Fantastic! I love the idea of using pickled vegetables in the sausage (although I'd probably still want some more on top).

ellevan · April 9, 2010

I love banh mi, but assembling all of those ingredients can be a hassle. So, I stuffed a sausage casing with pork shoulder, pork belly, a little chicken liver, pickled carrots, pickled cukes, pickled daikon, Sriracha, and cilantro. I froze most of it uncooked. I pull a sausage out of the freezer when I get a banh mi hankering, and put it in a sliced and toasted baguette with spiced up mayonnaise, more cilantro, and another squirt of Sriracha.

Beautiful!

crowdingthepan · April 9, 2010

Thanks Menuinprogress and Ellevan! It's not quite as good as a freshly crafted and well constructed banh mi, but it'll do in a pinch.

Doodad · April 9, 2010

Pizza! Sausage, pepper, tomato and onion. Gazpacho app and apple dumpling desert.

Cleo · April 10, 2010

Doodad, your dinner looks good, but as an aside, I love those little chinese take out container bowls in the background! Any idea where you got them? Thanks!

**David Ross** · April 10, 2010

Last night I grilled a fresh, whole Sea Bream that I simply prepared by stuffing lemon and rosemary in the fish and seasoning it with some salt, pepper and olive oil. I served it with grilled bread and these wonderful Sweet Pea and Tarragon fresh ravioli that I found in the market. They're made by "Cucina Fresca" company of Seattle.

I served the ravioli with some fresh Walla Walla, WA, asparagus with a drizzle of olive oil and a garnish of chives from my garden. We are very fortunate in Eastern, Washington, this spring as our asparagus is quite early due to the mild winter. And my chives are thriving and just getting ready to start showing some small buds, another wonder from our mild winter.

Doodad · April 10, 2010

Crate and Barrel. I wish they had one size bigger.

They have lots of little app dishes and such. One of my favorite places to find tapas sized plates.

Kim Shook · April 11, 2010

emmalish – well, I’ll say thank you here for all the nice comments you’ve made everywhere else! All I can say is cooking is what I love to do and it’s how I show love (yes, we are a family of fatties). Also, I cook everything I can ahead of time and no one is allowed to actually EAT in the dining room for up to a week before the Big Day – because I set out all the serving pieces and put little indentifying stickies in them (I’m a wingnut, I know).

crowdingthepan – Love the banh mi sausages!

Rico – I passed on the lamb compliment to Mr. Kim – he was pleased you noticed his contribution. I LOVE the combination of shrimp and pineapple salsa! I’ll be trying that!

Dinner tonight was oven roasted steak (NY strip for Mr. Kim and 1/4 of a rib eye for me), orzo risotto and salad w/ balsamic vinaigrette and herbed goat cheese rounds:

A friend on another board brought that orzo recipe to my attention. I adore risotto and since rice gives my tummy trouble, I’ve missed it so much. This was absolutely delicious and I’ll be making it again and again! I have lots of risotto recipes that I’ll be adapting now!

This was supposed to be our wine tonight:

It went in the risotto and we were just going to drink it with dinner, even though it is a white. But our little fridge that we keep wine in went kerflooey and it was all but frozen – like a Chardonnay Slurpee. I have no idea what freezing does to the taste, but most of the wine went down the drain in flowing foam – there was just enough left for the risotto. It tasted ok to me – not great.

Pam Brunning · April 11, 2010

How long did you roast your steaks for Kim - they look great.

I made Charter Pie last night - this is a favourite with all the family - it is good hot and cold. It is my adaption of a chicken pie published in Jane Grigson’s book Good Things. The original recipe was mentioned by Parson Woodforde, a Norfolk clerical glutton in 1785. Grigson tells us it was originally a Cornish recipe, hers is made with two bunches of parsley but when I haven’t got enough parsley I use spinach on top of the chicken, it cuts the richness of the sauce. When it is cold the sauce sets into a delicious jelly. The pastry has a little icing sugar in it which picks up with the sweetness of the onions is the sauce. :wub:

It is best to fry the onions slowly in butter and brown the chicken well.

My pastry art is not very good, that is supposed to be a chicken!!

Kim Shook · April 11, 2010

Pam - Thank you! Here's the method. Its really Fat Guy's method and really our favorite way to cook steaks, especially thick ones! Your pie is lovely. I think the spinach variation sounds great.

Cleo · April 11, 2010

Crate and Barrel. I wish they had one size bigger.
They have lots of little app dishes and such. One of my favorite places to find tapas sized plates.

Thanks!

Kim Shook · April 12, 2010

Dinner tonight was (inexplicably dry) slow cooker country ribs, vermouth artichoke hearts, mashed potatoes and cloverleaf rolls:

emmalish · April 12, 2010

Those cloverleaf rolls look lovely! I've never seen those before.

Yesterday I just had a tuna melt (quick & easy and I've always got all the ingredients)...

Today I spent a bit more time and made mushroom & leek risotto. I usually make this with tomatoes as well, which adds some colour and a bit more flavour, but I forgot to pick some up. I'll definitely be adding them to the leftovers tho. In the meantime, it's not pretty, but it's still tasty...

HappyLab · April 12, 2010

I purchased my first bunches of ramps this weekend. First meal with them was fettucine with ramps, bacon, and a (barely) fried egg:

**nickrey** · April 12, 2010

I decided to sous vide cook some pork fillet. It's pretty bland by itself so I sliced some figs, placed them on top and wrapped it in home-made pancetta and seared it in a hot pan. The meat was served on a bed of cooked fennel and sour cream puree accompanied by green beans cooked Italian-style in tomato sauce. Mixed together some olive oil and Pedro Ximinez Sherry vinegar emulsified with mustard as a sauce.

ManhattanLawyer · April 13, 2010

Sunday's dinner was short ribs (the Balthazar recipe) on top of parmesan herb risotto (from the latest Cook's Illustrated issue) and some grilled marinated artichokes. Had some of the short rib leftovers last night and thought the flavor was even more developed than it was on Sunday. The risotto recipe was an "almost no stir" recipe that calls for letting the stock absorb into the rice in a dutch oven. I was so happy with how the risotto came out I may use this technique for all future risottos; so nice not having to stir constantly!

Kim Shook · April 13, 2010

HappyLab – love the egg on the pasta. That is such a great idea and something that I never think of doing!

nickrey – I love the combination of the figs, pork and pancetta! It looks delicious.

Dinner last night was very simple:

Cheeseburgers, baked beans and leftover risotto. The risotto saved very well – not as creamy, of course, but the texture and flavor were great.

**nickrey** · April 13, 2010

Cheeseburgers, baked beans and leftover risotto. The risotto saved very well – not as creamy, of course, but the texture and flavor were great.

Hi Kim,

Nice looking dinner.

Have you ever made Arancini with your leftover risotto?

Kim Shook · April 14, 2010

Cheeseburgers, baked beans and leftover risotto. The risotto saved very well – not as creamy, of course, but the texture and flavor were great.
Hi Kim,
Nice looking dinner.
Have you ever made Arancini with your leftover risotto?

Thanks, Nick. Well, that's leftover ORZO risotto (my daughter and I can't eat rice - both have had gastric bypasses) - do you think it would work? I adore arancini!

HappyLab · April 14, 2010

Turkey thighs braised with hard cider, bacon and potatoes:

**nickrey** · April 14, 2010

Cheeseburgers, baked beans and leftover risotto. The risotto saved very well – not as creamy, of course, but the texture and flavor were great.
Hi Kim,
Nice looking dinner.
Have you ever made Arancini with your leftover risotto?
Thanks, Nick. Well, that's leftover ORZO risotto (my daughter and I can't eat rice - both have had gastric bypasses) - do you think it would work? I adore arancini!

I'd definitely try it. Please let us know how it turns out.

Edited April 14, 2010 by nickrey (log)

emmalish · April 15, 2010

Here's my leftover risotto, with the tomatoes added (as it was meant to be). Looks much better. And tastes better. It needed that bit of acid.

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