Dinner! 2014 (Part 3)

[huiray]

Thanks for all the information.  I do have some palm sugar so I'll try that next time.  I actually thought at first it looked like too much rice, but after tasting I agree that I need more rice to soak up that sour curry broth.

 

You're welcome.  I'd be interested to know how it goes.  As for the amount of rice - heh, personal (and cultural) preferences and all. :-) 

Keep in mind that in SE/S/E Asia with normal meals (non-banquet situations) the meat/vegetable/whatever dish usually is the accompaniment for the carbohydrate, typically rice or noodles of some sort.  Not the other way around.

[rarerollingobject]

From a few days ago now, but the only dinner I've made lately that didn't solely consist of wine, cheese and crackers. Bibimbap, as fun to eat as it is to say.

 

[Anna N]

From a few days ago now, but the only dinner I've made lately that didn't solely consist of wine, cheese and crackers. Bibimbap, as fun to eat as it is to say.

 

I am surely ready for some bibimbap after seeing yours!

[patrickamory]

Welcome back rro! Feels like it's been a while.

[CatPoet]

MEH!

I tried to oven smoke  some pork today, in a smoker bag. Well I should have back off because I could see that the  direction was translated by google translate and not a Swedish speaking.  My friends shrimps turned out fine so I thought why not,   The pork didnt get  smoked,  it got steamed and  my bathroom smells of smoke.

[robirdstx]

My 4th of July Independence Day meal:

Grilled lobster tail, served with melted garlic butter. DH had a grilled ribeye and baked potato.

And last night,

we each had a grilled hamburger on a toasted onion roll.

[mm84321]

Sainte Maure and zucchini pizza

[Smithy]

Sainte Maure and zucchini pizza

I had to look up Sainte Maure, and then I wondered what else is on the pizza? Tomatoes, I think, and what type of olives? More importantly: Wwhat are the tendril-like things and petal-like things that look like flower parts? I'm guessing some kind of mushroom, but maybe you're doing something with flowers that I need to know about. :-)

The whole pizza looks beautiful. I'll bet it tasted good.

[heidih]

I had to look up Sainte Maure, and then I wondered what else is on the pizza? Tomatoes, I think, and what type of olives? More importantly: Wwhat are the tendril-like things and petal-like things that look like flower parts? I'm guessing some kind of mushroom, but maybe you're doing something with flowers that I need to know about. :-)

The whole pizza looks beautiful. I'll bet it tasted good.

 

Looks like zucchini flowers to me..... and I am not seeing tendrils, just something hollow stemmed like scallion  Of course I could be totally wrong as I am wont to be

Edited July 7, 2014 by heidih (log)

[mm84321]

I had to look up Sainte Maure, and then I wondered what else is on the pizza? Tomatoes, I think, and what type of olives? More importantly: Wwhat are the tendril-like things and petal-like things that look like flower parts? I'm guessing some kind of mushroom, but maybe you're doing something with flowers that I need to know about. :-)

The whole pizza looks beautiful. I'll bet it tasted good.

 

 

Yes, confit tomatoes, taggiasca olives, fresh onions, zucchini blossom petals, yellow and green zucchini rounds with St. Maure cheese. The bottom is spread with diced zucchini cooked in olive oil with fresh garlic and thyme, then crushed a bit with some basil leaves. It's a great recipe. From the Alain Ducasse "Nature" book. 

[robirdstx]

And for our final holiday weekend dinner:

Grilled Chicken Thigh, Cole Slaw and Buttered Corn On The Cob.

[patrickamory]

Soaked scarlet runners overnight. Sautéed onions, crushed garlic, fifel puma, chopped sage and hyssop in olive oil in clay pot for about 8 minutes. Added beans, salt and soaking water to cover, brought to a simmer, then put covered clay pot into 250 F oven for 3 hours. Removed most of the beans with a spider, boiled down the remaining liquid while crushing the remaining beans to thicken, re-added the rest of the beans with more salt and back into oven for 20 minutes. 

 

Served on top of dilled rice, with habanero puree and more hyssop leaves:

 

 

Marinated Murray's chicken thighs in a mixture of chopped shallots, salt, dried Greek oregano, sage, hyssop and sweet paprika for about 4 hours. Removed marinade and sautéed in an enameled Dutch oven in plenty of ghee until shallots were soft. Removed shallots, then added thighs and browned on each side for about 5 minutes. Re-added shallots, turned heat to very low, covered, for 30-40 mins.

 

Removed food from pot, poured off the fat, returned to high heat, added some vermouth and deglazed, scraping and boiling the juices down to a syrup for the sauce.

 

[Blether]

What's the walleye like to eat, David?  That's not a fish I've tried.

 

CatPoet, how do you go about making your salmon and sauce?

[Shelby]

Seafood enchiladas using leftover crawfish tails

 

 

[scamhi]

clams and shrimp with, olive oil, garlic sake, tomato, parsley and chives

[CatPoet]

Blether:  I poach the salmon in good fish stock, Remove the fish when done, whisk up and egg yolk and a bit of cream to thicken the sauce, add 1 or 2 chopped boiled eggs and some parsley.  I could go and hunt for the recipe for you if you want.

[Blether]

Thanks, CatPoet.  No need to go digging - to be clear, the sauce is the poaching stock thickened with the egg/cream?  I would have guessed bechamel/veloute method from the photo.  I'm glad I asked.

[CatPoet]

Blether :  Yes the poaching stock is thickened with egg/ cream. The sauce wasn't perfect this time due to me running after my daughter while cooking, she became an mountain goat and wanted to climb everything.

[mm84321]

Cassolette of langoustines with peas, onion cream and squid ink pasta

[Smithy]

A beauty of the Pacific Northwest, Fried Columbia River Walleye-IMG_2036.JPG

David, that walleye looks like it has a beautiful fry-coat on it. Do you use a batter? If so, what? My husband and I are still trying to work out how to do justice to walleye when it hasn't been caught a half-hour before and fried on the lakeshore. (In that case, he favors a quick shake in Bisquik.) I'm generally unimpressed by grocery store walleye. Do you catch your own? And do you know how it compares to the walleyes we catch in lakes in northern Minnesota and northern Ontario? Our walleyes are lake-dwellers.

[Shelby]

Eggs Benedict --homemade english muffins, ham, eggs from my gal, hollandaise made from the yolks left over from an angel food cake, squash from the garden, leftover cheesy taters.

 

 

Edited July 8, 2014 by Shelby (log)

[Steve Irby]

Home cooking tonight.  Fried chicken, mashed potatoes with pan gravy, fried okra, field peas, homemade sweet pickles, fresh sliced tomatoes, vidalia onions and buttermilk cornbread. 

 

[Kim Shook]

Smithy – the marinade makes the surface of the meat a little mushy.  Just slightly and we put up with it because of the flavor!

 

scamhi – that flat chicken is a thing of beauty.  I LOVE the crust and would have ended up eating it all and serving naked chicken.

 

Shelby – what’s in the pork lettuce wraps.  (And I don’t mind your Coors at all – I drink diet Mt. Dew with every meal I eat  .)  And…what the heck is that on top of your eggs Benedict?  Caviar?  Poppy Seeds?

 

mm – all of your lobster dishes are giving me IDEAS.

 

robirdstx – oh….that lobster tail.  I’m swooning.

 

Steve – oh, dear.  That entire meal has me hungry at bedtime!

 

We decided mid-day that we’d have ribs for our Independence Day dinner.  I did Matthew K.’s cherry cola ribs.  Delicious as always – thanks again for posting them, Matthew.  We started with a salad with some greens we got from Relay Foods, a company that provides organic and local food.  You don’t have to get something on a regular basis (we are always overwhelmed whenever we join a CSA), you can just place an order and then you pick it up.  The salad greens were lovely and very fresh:

 

Inspired by Steve Irby on the Creamed Corn thread, I also made creamed corn (thanks, Steve):

Gorgeous!  When I met Mr. Kim, he THOUGHT he didn’t like creamed corn.  He’d never had anything but canned, so of COURSE he didn’t like it.  I fixed him up, though and now he knows that really good homemade creamed corn showcases the flavor of good corn and enhances the flavor of ordinary corn!  And since pork requires cornbread, I made a pan of that:

 

Plated:

The ribs turned out wonderfully!  I find that baked then grilled ribs can be problematical.  They are so easy to overcook.  You can end up with that holy grail of TV chefs – “fall off the bone” meat that is SO wrong.  These were perfect – tender, but you had to use your teeth!  The sauce was, as always, delicious.  The recipe includes horseradish and mustard which counters the sweetness of the cola. 

 

Last night’s dinner was just an easy toss together meal – basically cheese, bread and salad.  The cheeses:

Starting at 12 o’clock: Sartori Bellavitano Black Pepper (nutty and creamy at the same time – our favorite this time), Wensleydale w/ apricots, Fontina Val D’Aosta Mitica, Five Counties and – in the middle - Lemon Baked Bufala Riccota (lovely spread on a pear slice).  The bread portion was this:

Yummy cheesy pepperoni rolls. 

[SobaAddict70]

I haven't been able to cook much since getting back from SF; dinner will probably be some dried fruit and nuts or something. I have some stuff to do which will keep me up for a couple of hours tonight, and I'm missing B terribly.

Looking at your dinner pix helps some...

Anyway, in other news, the rose vinegar I put up last month is coming along nicely.

This is about a teaspoon of rose vinegar. If you recall, I sterilized a glass jar and filled it with about 1/2 cup white wine vinegar and 3-4 tablespoons organic, edible, pesticide-free rose petals. I sealed the jar, then shook it and left it in a cool, dark place. That was 2-3 weeks ago.

It has a light floral bouquet and a lovely pink hue. The vinegar will steep for a little over a month before it'll be ready to use.

This weekend, I'll be making a batch of preserved lemons and dukkah, using the recipes given in the Jerusalem book.

[CatPoet]

 

I should get my self a smaller plate, my dinners dont look a bountiful as yours. This a proper Swedish  meatball dinner , meatballs, cream gravy, potatoes,  cucumber salad and  lingon jam.  NOM.