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Dinner! 2014 (Part 3)

mm84321

By mm84321
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CatPoet

CatPoet

Posted
Posted

KimShook , such meals are also worth mentioning and being praised.  Comfort food has it own glory.

 

Well Midsummer Eve and the Midsummer festival is  in full swing here in Sweden.  So we been eating a lot of yummy stuff today.  I will tell you this, yes I know my china set doesn't fully match but the China is about 110 years old and things has gone missing. So this is the nicest I can get.

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 Dill cooked new potatoes tossed in butter,  Herbed  pork tenderloin  cooked in the oven att very high heat and turned out amazing,  green salad due to my husband dislike of tomatoes and cucumber , they are in a separate bowl   and a herb sauce med with fresh herbs, mayo,  sour cream and a little bit  of Greek yogurt.

 

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YummY!!

 

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Dessert was chocolate cloud cake with whipped cream and strawberries.  Yum, a bit too much for me but still lovely.

 

Now I will lay down and moan  for 2 days, this was too lovely, Thank God, midsummer only comes ones per year.

  • Like 8

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

cyalexa

cyalexa

Posted
Posted

Smoked beef ribs, charred on the gas grill; sweet potato chips (made in the microwave! actually crispy!!!) 

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  • Like 2
cyalexa

cyalexa

Posted
Posted

The original recipe is from Cooking Light. My adaptation, specific to my microwave, is copied below. Experiment to find the right time and temp for your machine. Tonight I lubed the parchment and the "up" side of the slices with a very thin schmeer of coconut oil. 

 

Microwave Sweet Potato Chips

Adapted from Cooking Light

 

Peel sweet potato and slice on mandolin.

 

Cut a circle of parchment paper to fit a microwave-safe plate; coat parchment lightly with cooking spray. Arrange potato slices in a single layer on parchment, leaving center of plate uncovered. Spray lightly with cooking spray. Sprinkle evenly with salt, and a dash of pepper. Microwave at power level 7 for 4 minutes. Check for crispness. Continue to cook at 15-second intervals until done. Repeat procedure with remaining potato slices.

Smithy

Smithy

Posted
Posted

CatPoet: thanks for all the sharing, and happy Midsummer to you! I'm baffled by anyone who doesn't like tomatoes, but your husband must have other redeeming features. ;-) With regard to the china: good on you, as the Australians say, for using it. Sure, it's nice to have dishes that are pristine and more than a century old, but I think it's much better to use them, as they were intended to be used, even at the risk of breakage.

mgaretz: I'm a sucker for tri-tip. Yours looks lovely. Thank you so much for that; I can almost taste it.

Shelby, I love the fact that you use so much game. It looks great, as always!

cyalexa: I can't get personally excited about anything involving sweet potatoes, but those ribs look to die for. :-)

This is such a great topic: full of inspiration and outright food porn. Happy Midsummer, everyone!

  • Like 1

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
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CatPoet

CatPoet

Posted
Posted

Smithy: I have a lot of plates, it was bought for my great grand mothers wedding, every guest bought  one "set"  to have at the wedding, which meant there was as many plates as guests, I know I have over 12 of each,  I haven't counted them.

  • Like 1

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

huiray

huiray

Posted
Posted (edited)

Early dinner.

 

• Red-streaked amaranth (苋菜) soup; w/ sautéed smashed garlic, dried shrimp (蝦米) (pre-soaked in water), chicken stock.

• Beef stir-fried w/ chopped smashed garlic, yellow & purple & green cauliflower florets, light green broccoli florets; splashes of fish sauce [Red Boat], rice wine (ryori-shu used), & a bit of this-and-that.

• White rice.

 

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ETA: Oh yes, "dessert" was Tarentaise cheese (munched to my heart's content!) w/ Lavash crackers.

Edited by huiray (log)
  • Like 2
ChrisTaylor

ChrisTaylor

Posted
Posted

I bought some wild-caught tiger prawns and this

 

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and made the seafood gumbo from Besh's My New Orleans. Next time I think I'd make a small (but critical, in my view) modification--pick all of the crab meat and set it aside until the very end, cooking only the shells in the soup.

 

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  • Like 4

Chris Taylor

Host, eG Forums - ctaylor@egstaff.org

 

I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between

Anna N

Anna N

Posted
Posted

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Duck breast which I so over cooked, the last of the limp broccoli which perked up after I stuck in cool water like a bunch of flowers, and some roasted roots.

  • Like 3

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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patrickamory

patrickamory

Posted
Posted

Simple weekday meals, part infinite: lamb loin chops marinated in Julia's spice marinade, seared and then finished in a 400 degree oven. Served with lemon, deglazed pan juices and rice.

 

lamb_loin_chops.jpg

  • Like 3
CatPoet

CatPoet

Posted
Posted

We had curry, a simple Balti Korma.

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

Paul Bacino

Paul Bacino

Posted
Posted

Found some nice Fava Beans Did a quick marinade in White ( Champagne) wine vinaigrette , add to Latini Pasta and topped Ricotta Salata.  And crispy Prosciutto .

 

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  • Like 3

Its good to have Morels

CatPoet

CatPoet

Posted
Posted

Soba:  You cant get hold of Vicia faba  ( Broad bean/  field beans) ?  That is fava too.

Cheese is you friend, Cheese will take care of you, Cheese will never betray you, But blue mold will kill me.

SobaAddict70

SobaAddict70

Posted
Posted (edited)

Soba:  You cant get hold of Vicia faba  ( Broad bean/  field beans) ?  That is fava too.

I buy vegetables from my farmers' market. I wasn't able to obtain any last week.

http://www.echonyc.com/~lwollin/greenmarket.html says that some vendors had favas today but I didn't go because I'm eating the food in the house that I already have so that it doesn't go to waste.

Edited by SobaAddict70 (log)
Norm Matthews

Norm Matthews

Posted
Posted (edited)

At my son's request, I made another recipe from the Italian cookbook he gave me for Father's Day..It is called Drunken Chicken and made with white wine; used up the last of the arborio rice to take another shot at making risotto and used up all of the leftover dates to make some date flavored milkshakes.  Some friends in Palm Springs introduced me to date shakes a few years ago.

 

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Edited by Norm Matthews (log)
  • Like 8

http://normmatthews.blogspot.com/

Steve Irby

Steve Irby

Posted
Posted

The regional supermarket chain sells variations of beef ribs/short ribs/mystery cuts that are basically the frame leftover after deboning various cuts of meat.  Sometimes they are meaty, sometimes the rib is pretty much it and sometimes the mystery cut shows up.  Today it was straightforward.  Beef ribs that weren't trimmed to close for $2.99#.  Grilled then covered with foil till fork tender served with red sauce.  The red sauce includes salt cured capers and oil cured olives for a lot of punch.  Served with garden salad including mint, sage, basil, oregano and thyme. Topped with avocado balls and a golden balsamic vinaigrette.  

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  • Like 7
dcarch

dcarch

Posted
Posted

I like fiddle head fern. Last of the season from farmers market. 

 

dcarch

 

Sous vide scallops

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Boneless stuffed wings

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Sous vide chicken thighs, Polenta

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More Scallops, with shrimps.

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  • Like 8
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Dinner so far is peanuts and zombies -- though the plan for tonight is sous vide corn (a la MC, 60 deg C for 15 minutes).  Though I have to get myself up first.  The kitchen seems so far away.

 

CatPoet, your china reminds me of Roy Andersson's film Du levande.

  • Like 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

SobaAddict70

SobaAddict70

Posted
Posted

date shakes remind me of avocado shakes from when I was growing up in the PI (the Philippines, or "PI" for short). yummy.

okay, gotta do prep. will post later.

SobaAddict70

SobaAddict70

Posted
Posted (edited)

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Roasted asparagus, almond picada

Almond picada: cubes of stale sourdough bread combined with olive oil, sea salt, black pepper, minced garlic and slivered almonds, then toasted in a 375 F oven for 10 minutes, then tossed with thyme leaves and processed to a crumbly powder in a food processor.

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Pea and radish potage

Potage: Finely diced radishes and onion sautéed in olive oil, then simmered in water, to which was added some English peas and 1 tablespoon long-grain rice, sea salt and black pepper. Substitute frozen peas or sugar snap peas instead if you don't have English peas. Simmer until the vegetables are the radishes are tender, about 10 minutes. Remove pot from heat, then working in batches, purée in a blender. Adding the rice will thicken the soup and ensure a creamy texture. Taste for salt and pepper, then serve immediately.

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Djaj bi-Basal wa Sumac ("chicken with onion and sumac")

The green stuff is some Castelvetrano olive tapenade I stirred in at the last minute.

Adapted from: http://www.saveur.com/article/Recipes/Chicken-with-Onions

Edited by SobaAddict70 (log)
  • Like 4
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