Dinner! 2014 (Part 3)

nakji · June 7, 2014

Happy to. It's a riff on a chicken-cabbage salad. I shredded three poached chicken breasts, half a head of red cabbage and a carrot, and tossed that with a cup of chopped, mixed herbs - dill, cilantro, thai basil, mint. The dressing was three juiced limes, one chopped chili, two chopped garlic cloves, two tablespoons of sugar, one of fish sauce, half teaspoon of salt, and oil to taste. It would benefit from some ground peanuts as well, but I didn't have any when I was preparing this.

ninagluck · June 7, 2014

hot temperatures = cold food! radish soup

ninagluck · June 7, 2014

hot temperatures = cold food! cold radish soup

Edited June 7, 2014 by ninagluck (log)

dcarch · June 7, 2014

hot temperatures = cold food! cold radish soup

What does the Chinese/Korean character on your radish soup say?

dcarch :smile:

Norm Matthews · June 7, 2014

Kim Shook: Cassie said she used a Wilton #21 tip and started with a star in the middle then did a circle around it for each flower on the cake. It was only a 5 or 6-inch cake. Cassie has does cake making-decorating as a side line. If you are on facebook, you can see some of her work here

https://www.facebook.com/CassiesCakesAndSweets

SobaAddict70 · June 8, 2014

Hamaguri ushio-jiru ("clear clam soup")

The garnish is non-traditional -- a cube of firm tofu, some blanched asparagus spears, clams and slivered scallion

I had originally said I wanted to learn Chinese cooking as part of my 2014 food resolutions but I will probably switch to Japanese, because my partner is a Japan-o-phile. (I rarely cook Asian food or Asian-inspired dishes, as many of you have noticed -- so you know it's a big deal when I do it.)

Spaghetti with fennel, sardines and currants

Ashen · June 8, 2014

Ever since I saw Norm Mathews' post about the leaping frog chicken , I knew I would try it sooner than later.

If anything , mine turned out even stranger looking, sort of looks like the starship enterprise if you ignore the wings.

Rubbed with bone dust( Ted Reader recipe with a tweak of my own homegrown smoke dried chili powder) on the smoker with sugar maple and black cherry wood for smoke.

nicely juicy even after a good rest.

busy day , great for using smoker.. sides are just storebought salads. mac & cheese salad and a real weakness of mine toxic green coleslaw

mgaretz · June 8, 2014

Last of the smoked brisket leftovers became smoked brisket hash:

scubadoo97 · June 8, 2014

Looks great. Those are some really tiny brussel sprouts

mgaretz · June 8, 2014

Looks great. Those are some really tiny brussel sprouts

Umm, those are peas.

scubadoo97 · June 8, 2014

I thought they were but when I zoomed in it looked like the ribbed leaves of sprouts

Unpopular Poet · June 8, 2014

Soba - that spaghetti looks great...some time ago, I had bought as a slight experiment/joke a can of a sauce very similar to this. It was, for lack of a better term, foul. I had imagined at the time, that it would be wonderful homemade. I see you have confirmed that!

mm84321 · June 8, 2014

Poularde with artichokes, morels and fava

gfweb · June 9, 2014

Umm, those are peas.

Tiny brussels sprouts would have been much better.

SobaAddict70 · June 9, 2014

Soba - that spaghetti looks great...some time ago, I had bought as a slight experiment/joke a can of a sauce very similar to this. It was, for lack of a better term, foul. I had imagined at the time, that it would be wonderful homemade. I see you have confirmed that!

thanks.

it's a Sicilian treatment. the currants (mixed with golden raisins) were soaked in boiling water to which was added some saffron threads.

the sauce consists of olive oil, onion, fennel (simmered in lightly salted water, then drained), canned Portuguese sardines packed in olive oil, the currants and raisins, a little currant/raisin soaking liquid, sea salt and black pepper. finely chopped fennel greens for garnish.

no garlic, surprise! not every Italian pasta sauce features garlic. I wish more people knew that.

===================

vegan night tonight:

Hiyayakko tofu, with wasabi furikake, soy sauce and scallion

Sometimes I'll use chopped heirloom tomatoes mixed with a little slivered umeboshi, but I opted for a more traditional version instead.

Spaghetti con salsa di pomodoro ("spaghetti with uncooked heirloom tomato sauce")

Contains: diced heirloom tomatoes, scallion, Italian parsley, sea salt, black pepper and extra-virgin olive oil. Lately I've been using scallions instead of shallots and onion, for when I want a hint of allium.

weinoo · June 9, 2014

Chicken sort of cacciatore, black rice, asparagus pan fried.

**Shelby** · June 9, 2014

Asian market had some VERY lively crawdads that had just shipped in. So, we snagged some. I think they were $3.99/lb. Not bad for Kansas. They were SO good.

With leftover crawdad tails I made seafood enchiladas (I used some scallops in there, too).

liuzhou · June 9, 2014

Tonight I filleted a passing mackerel and simply fried it. Served with plain boiled potatoes and some Chinese 'smacked' cucumber in a chilli dressing.

The cucumber salad was store bought and under par. Next time, I'll be less lazy and do it myself. I usually do and it's much better, if I say so myself.

Plantes Vertes · June 9, 2014

The cucumber salad was store bought and under par. Next time, I'll be less lazy and do it myself. I usually do and it's much better, if I say so myself.

How much and with what do you smack the cucumber? I think I would like this salad too.

Ann_T · June 9, 2014

Pizza for dinner. Sourdough crust.

Pizza%20June%208th%2C%202014-XL.jpg

Homemade Italian sausage and sauteed mushrooms.

weinoo · June 9, 2014

How much and with what do you smack the cucumber? I think I would like this salad too.

I imagine it's a side of the cleaver sort of thing.

Steve Irby · June 10, 2014

Last night's dinner was short on prep and high on taste. Tomato and burrata salad finished with nice olive oil and basil served with fresh swordfish steaks seasoned with S&P, garlic and rosemary.

Edited June 10, 2014 by Steve Irby (log)

mm84321 · June 10, 2014

Lobster cooked over a wood fire, grilled porcini and potatoes

Porcini risotto

heidih · June 10, 2014

Last night's dinner was short on prep and high on taste. Tomato and burrata salad finished with nice olive oil and basil served with fresh swordfish steaks seasoned with S&P, garlic and rosemary.
P1020762(1).JPG

I like the simplicity and the flavors. For years I was afraid of fresh rosemary as being too strong but recent experiments tell me I was a fool...

liuzhou · June 10, 2014

How much and with what do you smack the cucumber? I think I would like this salad too.

I imagine it's a side of the cleaver sort of thing.

Indeed it is a flat of the cleaver blade job. Or you could use a rolling pin or any blunt instrument. Whack it hard enough to break down a little of the fibres; you don't want to pulverise it.

Those in the picture are a bit under-whacked for my liking and the cuke is usually in smaller pieces.

Here is Fuchsia Dunlop's article and recipe.

Edited June 10, 2014 by liuzhou (log)