Dinner! 2014 (Part 1)

[Paul_C]

Yesterday's dinner:

Sous vide rack of lamb

[Ann_T]

Does this look as delicious as it can be ? everything's there !

OK then there is this:

PR.jpg

nothing wrong with it. but ....

just saying.

Rotuts, Needless to say, that got left on the plate.

Puttanesca

with Gorgonzola Garlic Bread.

[Ann_T]

Ann_T is corn pudding like a custard with corn baked in it?

Plantes Vertes, yes, it is a corn custard. It can be made in a large casserole dish or individual molds. Recipe is here.........

[Plantes Vertes]

Thanks!

[kayb]

Looks awesome.. i would love to hear about your German Potato salad..

Not much to it. Dice and saute 3-4 strips of bacon; reserve fat. Boil potatoes. When they're barely done, reheat bacon fat, add spicy brown mustard, a splash of cider or red wine vinegar, some caraway seed and a little of the potato water to thin it down. Toss potatoes and bacon with the dressing.Serve warm or room temp. I'd offer measurements, but I've made it so often I don't measure -- a glop of this and a glug of that.

[basquecook]

the caraway threw my off.. Sounds really good, thank you.

Edited February 24, 2014 by basquecook (log)

[Franci]

Tonight to start we had a variety of three oysters. They were not bad but I'm totally missing my French oysters (and mussels)

The regular blue fish baked in salt

Cauliflower with bacon

And a fennel salad

[huiray]

the caraway threw my off.. Sounds really good, thank you.

I had the impression that caraway seed is thought by at least some Germans (whom I know) to be a "necessary" part of various things - like the sauerkraut accompanying their sausages...stuff like that...and ditto in the cuisine...?

Edited February 25, 2014 by huiray (log)

[Shelby]

Lettuce wraps, egg roll, fried rice

[Unpopular Poet]

Tonight to start we had a variety of three oysters. They were not bad but I'm totally missing my French oysters (and mussels)

That's funny, I was discussing (American) East Coast vs. West Coast oysters with someone recently. I had to inform the guy that we can debate the merits of both, but French oysters were pretty much better than anything we have ever laid eyes upon in the USA. Makes me want to go to France right now. Those and the unfiltered Gauloises.

[Ann_T]

So many wonderful meals, but it is Franci's oysters that are calling out to me.

Last night's dinner.

Tacos with homemade corn tortillas.

[Shelby]

So many wonderful meals, but it is Franci's oysters that are calling out to me.

Last night's dinner.

Tacos with homemade corn tortillas.

I just LOVE those glasses. Wish I could find some.

[Ann_T]

Shelby, I love the glasses too. We bought them about 14 years ago in a little antique shop in Buffalo, NY. I have eight of the high ball and eight of the old fashions. They were made by the company Culver Ltd. and this pattern is Mardi Gras. You can find them for sale here..... and on Ebay. Also there is a Pinterest board with all of the various patterns made by this company.

[Shelby]

Shelby, I love the glasses too. We bought them about 14 years ago in a little antique shop in Buffalo, NY. I have eight of the high ball and eight of the old fashions. They were made by the company Culver Ltd. and this pattern is Mardi Gras. You can find them for sale here..... and on Ebay. Also there is a Pinterest board with all of the various patterns made by this company.

Oh Ann, thank you SO much! My step-dad is from Louisiana and I think he would love these to death. I so appreciate you sharing this info with me.

[scubadoo97]

So many wonderful meals, but it is Franci's oysters that are calling out to me.

Last night's dinner.

Tacos with homemade corn tortillas.

And your tacos which are calling out to me. Those look great Ann

[Anna N]

Ann_T,

Those tacos look absolutely delicious and I am equally in awe of both your photograhic and plating skills.

[kayb]

the caraway threw my off.. Sounds really good, thank you.

I had the impression that caraway seed is thought by at least some Germans (whom I know) to be a "necessary" part of various things - like the sauerkraut accompanying their sausages...stuff like that...and ditto in the cuisine...?

I use caraway in a lot of German/Eastern European dishes, including my red cabbage. It adds a taste that just seems -- Germanic -- to me. I also use it when I do choucroute garnie, which I have not made this winter; I perhaps need to remedy that. It goes in most things with which I'd drink a Riesling.

[mm84321]

Foie gras terrine, with truffles

[huiray]

Babi Panggang, with pickled scallions & Japanese cucumbers.

(Also plus Napa cabbage in chicken stock & white rice)

Fuller description here.

[Franci]

Tonight to start we had a variety of three oysters. They were not bad but I'm totally missing my French oysters (and mussels)

That's funny, I was discussing (American) East Coast vs. West Coast oysters with someone recently. I had to inform the guy that we can debate the merits of both, but French oysters were pretty much better than anything we have ever laid eyes upon in the USA. Makes me want to go to France right now. Those and the unfiltered Gauloises.

Here I feel they don't taste like the sea...I think our (me & husband) memories are still so fresh, from the last 4 years in the South of France, that it's very hard for us not too compare.

Tonight we had a cauliflower "rice" with shiitake and cavolo nero with bacon. Very tasty

Shrimp cakes and soup for the children

[mm84321]

Your children are blessed, Franci.

[Franci]

Your children are blessed, Franci.

Mm84321, that is a very kind comment that brought a smile to my face. Thank you.

[basquecook]

Was in Chicago for a few days. Had some really wonderful Thai Food but, that's besides the point.. Had one of the smoothest trips home last night. I got through security at 3:22 pm. I was on a 5 pm flight but, with only carry on luggage I wanted to see if they would let me on the earlier flight. They let me on the 4 pm flight, I landed at 7 pm, with no taxi line, I was home and out of my suit before 745.. Taking in the hour time change, I was in awe while I was standing in my kitchen that just 2 hours and 20 minutes before, I was standing in Chicago..

Miss A had pork chops waiting for me to grill. She made a lightly salted polenta made from water and a really lovely simple garlicky green pesto like sauce. She had a bottle of 2002 tempranillo decanted and a really nice salad with avocado and blue cheese. As well as garlic bread.. Life is good

Bite:

Edited February 26, 2014 by basquecook (log)

[Kim Shook]

Bruce – those Camarones a la pimiento look great. I’ll bet if I did them with roasted jalapenos, I could eat them! Would you mind directing me to a recipe?

Shelby – that pastrami is fantastic looking! I’m totally impressed.

Ann – both of those turkey dishes look outstanding. Open-faced hot turkey sandwiches are a particular weakness of mine. And I could eat that prime rib dinner once a week forever. Well, except for the peas…you could keep them .

Basquecook – are those crispy sprouts roasted? I love the crusty edges.

Franci – that deep fried snapper looks so great. I really need to try that method sometime.

Kay – love your pork chop dinner! German potato salad !!! Aren’t you the one who shares my dislike of regular potato salad?

gfweb – arancini look perfect.

Plantes Vertes – I can vouch for Ann’s corn custard. It is a favorite in the Shook household.

Night before last I made CI’s Simple Pot Roast from their 20th Anniversary All-Time Best Recipes publication:

For years, I’ve made what we think is the world’s best pot roast. It’s called Italian Pot Roast and it’s from Ronald Johnson’s book Simple Fare. I’ve wanted to find an alternate beefier recipe for a while now. We still love the Italian pot roast, but occasionally want something different. This was really good and pretty easy to make. I’ll add more garlic next time, though. Served with parsley noodles, Brussels sprouts and Parker House rolls:

Last night the pot roast leftovers made great French dips:

Served with green beans, baked potatoes and, for Mr. Kim and Jessica, mushrooms:

[Ranz]

Tom Kha Gai garnished with chili oil.

The soup was incredibly flavoursome even though I could only source dried galangal and lemongrass, but what really blew me away was the chili oil. I now have a bottle full of the golden delicious substance and will be using it on everything.