Dinner! 2014 (Part 3)

Kim Shook · June 3, 2014

Ashen – I wish I could find some nice, fat asparagus like that for Mr. Kim – everything I’m finding here is pencil thin.

Dejah – thank you! You would be MOST welcome at my table. Not the first meal that I would rather have served to my online friends rather than the folks who were actually here :rolleyes: ! Funny you should serve that rainbow trout. Just this weekend Mr. Kim said that he’d like to try to find some trout to stuff with citrus and grill!

Anna – thank you. I’ve never seen those sprouts either – I assumed they were mung bean. The preparation sounds really good.

Norm – Mr. Kim drooled mightily over your smoked pork chops and that salsa. I think we’re going to have to approximate that recipe before long.

Soba – everything was beautiful, but tonight I think I’ll take the scallops with that beautiful tomato bread!

Scuba – those fries look amazing. I didn’t have any luck the time I tried that method, but yours are inspiring me to try again.

Shelby – gorgeous cornbread. At first glance, I thought it had pepperoni on top!

Ann – beautiful meals. I’d like to get messy with those quail!

Last night I piled some Kahlua pork from the freezer on cornbread waffles and topped that with slaw. Pile ‘o waffles:

These are SO good. I had one for lunch, toasted and positively slathered with butter!

Finished dish:

Served with corn:

It is only the beginning of June and we are already getting really good corn. Better than the corn we were getting in August last year. Not local, of course, but very good.

mm84321 · June 4, 2014

Milk-fed poularde, morels and vin jaune

scubadoo97 · June 4, 2014

Clean out the fridge night

patrickamory · June 4, 2014

mm well that looks incredible… did you use a real vin jaune or just a savagnin (I'm guessing the latter is fine for cooking purposes)?

Was this a classic poulet à vin jaune et aux morilles or did you update the recipe?

Kim Shook · June 4, 2014

Dinner tonight:

Egg, ham and cheese on torta rolls, sautéed yellow squash, tomatoes and plums.

SobaAddict70 · June 4, 2014

Ann: lovely chicken.

Kim: thanks. I adore those tomatoes.

tonight --

Caramelized fennel, quick tomato confit

Red snapper, pea potage, crispy bacon, peas.

Anna N · June 4, 2014

Half package of instant noodles, seasoning tossed. Cooked in homemade broth with baby spinach and leftover chicken from lunch.

mm84321 · June 4, 2014

mm well that looks incredible… did you use a real vin jaune or just a savagnin (I'm guessing the latter is fine for cooking purposes)?

Was this a classic poulet à vin jaune et aux morilles or did you update the recipe?

Thanks. I used a 2006 Jacques Puffeney Arbois Vin Jaune. I keep it in a small container in the fridge, and it stays very well. For this I simply roasted the chickens, made a jus with vin jaune, and cooked the morels with vin jaune, a stock made from the stems/scraps and some whipped cream. Very satisfying dish to cook and eat.

ninagluck · June 4, 2014

braised lamb shank with stifado fondant potatoes

mm84321 · June 4, 2014

That looks great.

**Shelby** · June 4, 2014

Get ready, everyone, I'm about to start my yearly complaining about how hot it is in Kansas

We wanted something a little lighter last night, so I made a chef's salad.

huiray · June 4, 2014

Beef shin & pork braised/stewed w/ fermented/preserved beancurd, bamboo shoots & daikon.

Generous sliced ginger sautéed in corn oil. Beef shin slices browned in the oil. A bit of Redmond salt added. Tossed w/ a mixture of chillied fermented beancurd and preserved beancurd in sesame oil (see below), mashing up the beancurd blocks. Some of the liquid from the jars of tofu poured in as well. Sufficient water added. Brought to a simmer for a short while. Bamboo shoots (pre-simmered in salted water) added in, plus about a (big) half-head's worth of garlic, smashed, deskinned. Simmered for a while. Pork chunks (from a bone-in pork chop) added in, followed shortly after by daikon chunks (skinned). Seasoning adjusted. Simmered till done.

Eaten w/ Fuzhou-type hand-made thin wheat noodles (this one).

Pic of the two types of preserved/fermented beancurd I used:

Edited June 4, 2014 by huiray (log)

mm84321 · June 4, 2014

Sweetbreads with spring vegetables

robie · June 4, 2014

huiray, is the fermented bean curd also known as fuyu? My dad used to eat that when I was a kid.

Beef shin & pork braised/stewed w/ fermented/preserved beancurd, bamboo shoots & daikon.
Generous sliced ginger sautéed in corn oil. Beef shin slices browned in the oil. A bit of Redmond salt added. Tossed w/ a mixture of chillied fermented beancurd and preserved beancurd in sesame oil (see below), mashing up the beancurd blocks. Some of the liquid from the jars of tofu poured in as well. Sufficient water added. Brought to a simmer for a short while. Bamboo shoots (pre-simmered in salted water) added in, plus about a (big) half-head's worth of garlic, smashed, deskinned. Simmered for a while. Pork chunks (from a bone-in pork chop) added in, followed shortly after by daikon chunks (skinned). Seasoning adjusted. Simmered till done.
Eaten w/ Fuzhou-type hand-made thin wheat noodles (this one).

DSCN1704a_800.jpg

Pic of the two types of preserved/fermented beancurd I used:

DSCN1701a_600.jpg

Norm Matthews · June 5, 2014

Today was Cassie's birthday dinner. I got everything ready today and was going to pre prepare as much today and have it ready for her birthday tomorrow then I found out that she works tomorrow so everything got finished today. I am tired. We had Cuban steak (Chuck eye with garlic oil, adobo and Cajun seasonings) grilled; with chimichurri sauce, nopalitos, french fried sweet potatoes with jalapeno catsup, and a Latin style salad with corn, black beans, red onions, avocados and a dressing with orange and lime juices. Cassie made her own birthday cake.

Edited June 5, 2014 by Norm Matthews (log)

huiray · June 5, 2014

huiray, is the fermented bean curd also known as fuyu? My dad used to eat that when I was a kid.

robie - yes, I would say. The generic name for the stuff is "腐乳", which in Cantonese would be pronounced in a way that "fuyu" would approximate. (The Yale Cantonese for "腐乳" would be fu6 yu5; although when I was growing up I learned of the stuff as something closer to "fu yuee")

liuzhou · June 5, 2014

is the fermented bean curd also known as fuyu? My dad used to eat that when I was a kid.

Do you perhaps mean 'furu' – 腐乳 (Pinyin: fǔ rǔ ) ?

ninagluck · June 5, 2014

on saturday I did a 9 course menue together with some friends, this was our amuse bouche, meaty mozartball with apricot chutney

Ryuuk · June 5, 2014

That's AMAZING a lot of healthy food

Dejah · June 5, 2014

SO many fantastic meals I want to replicate! This is my go-to place for inspiration when I don't know what to have for supper. Thank you ALL for taking the time to cook and post! :wub:

Gardening at the moment is taking up most of my cooking time after teaching classes. So, anything I can throw together and cook by itself is alright by me!

Last night, we had Betty Crocker Slow Cooker Coconut Chicken and store-bought French bread for supper. Ate a few mosquitoes as appetizer... :rolleyes:

Picked up 1.55 KG of cremini mushrooms at 50% off while shopping for fruit - $5.07! Made the start for Hungarian Mushroom soup. Will complete the process tonight after work.

Ann_T · June 5, 2014

SobaAddict, What a lovely dinner. The colours are so vibrant.

Ninagluck, Lamb shanks are a favourite. Love your meatball presentation.

Shelby, great presentation. Love your platter.

Norm, Nice celebration dinner. And Cassie's cake is beautiful.

Dejah, another meal I would enjoy.

Kim, I never think to serve waffles as anything but breakfast. Great idea. I've been finding some decent corn here too. Some of it good enough to make a meal of.

I had a craving for a French Dip Sandwich.

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So I baked mini baguettes and roasted a small sirloin tip roast.