Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

mm84321

Dinner! 2014 (Part 4)

Recommended Posts

Duck wings, jasmine rice, spring rolls and 'maters

 

photo 1.JPG

 

photo 2.JPG

  • Like 6

Share this post


Link to post
Share on other sites

We had chicken wraps for dinner .

 

20140815_173223_zps77e3ec66.jpg

 

 

Me too, my turn, was my daughters  words so we snapped a picture her dinner too.

 

20140815_173238_zpsb098ae6b.jpg

 

She wanted pasta and not tortillas so that is what she got and pickles is the new big  thing here at home.

  • Like 4

Share this post


Link to post
Share on other sites

I did a very traditional austrian dish tonight. similar to polenta, but not exactly the same. wild mushrooms in, fried bacon on top and a salad on the side

Foto (53).JPG

  • Like 7

Share this post


Link to post
Share on other sites

Yet another smoked  tri-tip!  This time I dry brined it with just salt and applied a rub just before smoking.  Came out very nice!

 

tri-tip-db-whole.jpg

 

Served with roasted carrots (and salad, not pictured):

 

tri-tip-db-plated.jpg

  • Like 12

Share this post


Link to post
Share on other sites

I was not really hungry today, so just some sauteed wild mushroom tartar with lots of garlic and pumpkin seed oil on roasted white bread. 

Foto (54).JPG

  • Like 6

Share this post


Link to post
Share on other sites

Easy dinner after an afternoon in the pub

 

iGvosa5viyKBC.JPG

 

ibkvWK4EBDHBoP.JPG

  • Like 6

Share this post


Link to post
Share on other sites

Easy dinner after an afternoon in the pub

 

iGvosa5viyKBC.JPG

 

ibkvWK4EBDHBoP.JPG

Please tell us about the dish that accompanies the duck. Looks most intriguing.

  • Like 1

Share this post


Link to post
Share on other sites

^^ That's steamed rice noodles/sheets/rolls. I like it the as part of dimsum, but then stuffed with mince or prawns. Or Vietnamese style: with pork paste sausage and cooked mung bean shoots.

 

Cheers

Share this post


Link to post
Share on other sites

20140816_173000_zpsc6cfd99a.jpg

 

I should really get smaller plates it looks so sad and lonely, I didnt even manage to eat all that was on this plate.  What we had was  Beer stew  with carrots served with kams and dessert  was apple almond crumble or as it was called in the cookbook The perfect crumble and  toffee sauce and whipped cream.   No pictures there because I thought you weren't interested in a  dessert spoon sized portion  and I couldnt make it pretty but it was really yummy.

  • Like 3

Share this post


Link to post
Share on other sites

CP:

 

looks delicious as usual

 

but I don't know what 'kams' are

 

are they the sl browned 'balls' we see ?

Share this post


Link to post
Share on other sites

^^ That's steamed rice noodles/sheets/rolls. I like it the as part of dimsum, but then stuffed with mince or prawns. Or Vietnamese style: with pork paste sausage and cooked mung bean shoots.

 

Cheers

Thank you. i take it that you made both these and the duck?

Share this post


Link to post
Share on other sites
Just had a party in the Hampton's. Menu was caviar, fregola sarda, lobster, rouget, cheeses, blackberry sorbet and Louis XV..
IMG_0397.jpg

IMG_0388.jpg
 

IMG_0338.jpg
 
IMG_0344.jpg
 
IMG_0346.jpg
 
IMG_0353.jpg
 
IMG_0358.jpg
 
IMG_0360.jpg
 
IMG_0362.jpg
 
IMG_0365.jpg
 
IMG_0369.jpg
 
IMG_0376.jpg
 
 
 
 
  • Like 9

Share this post


Link to post
Share on other sites

Saw this package at our local market which got me to thinking Indian food for supper. I should have checked the package as it is meant to be kept in the freezer. Having left it in the fridge, it was thawed and the layers were really sticky and hard to peel off the plastic that separates them. However, I persevered and they turned out ok if maybe not as "puffed into layers" as they could have been.

 

ReducedParathaPkg0009.jpg

 

ReducedParatha0011.jpg

 

Made Aloo Gobi but with sugar snap peas. Didn't have any peas-peas in the house. I added a dime-size piece of home-made curry paste from a friend. It packed a wallop but not much flavour or aroma. I added garam masala, cumin, and curry leaves. The butter chicken had both breast and drumsticks. Didn't not make the seasonings from scratch as I have found a bottled sauce concentrate that works so well -  the Nana brand.

 

ReducedButterChicken0008.jpg

 

 

ReducedPlatedIndian0012.jpg

 

  • Like 7

Share this post


Link to post
Share on other sites

Thank you. i take it that you made both these and the duck?

 

Duck was from a Chinese restaurant. Steamed rice rolls from a Chinese store. I can't make the rolls myself as they need certain equipments to make. The batter is cooked on a flat surface then rolled up using a long pair of chopsticks. That's how I saw it done all over south east Asia.

Share this post


Link to post
Share on other sites

CP:

 

looks delicious as usual

 

but I don't know what 'kams' are

 

are they the sl browned 'balls' we see ?

Yes the grey  balls are kams, potato and barley dumplings, it is something from my childhood. It is really lovely.


Edited by CatPoet (log)

Share this post


Link to post
Share on other sites

Duck was from a Chinese restaurant. Steamed rice rolls from a Chinese store. I can't make the rolls myself as they need certain equipments to make. The batter is cooked on a flat surface then rolled up using a long pair of chopsticks. That's how I saw it done all over south east Asia.

Thanks. I think I was fooled by the prop (cleaver) in the photo. Wish the takeout around here was as appetizing to look at.

Share this post


Link to post
Share on other sites

^^ Yep. I was just done slicing, cleaned it and left it on the chopping board as a prop.

Share this post


Link to post
Share on other sites

Late-night simple dinner.

 

• Skinny wonton noodles dressed w/ a savory garlic sauce, chopped scallions garnish.

• Baby Shanghai bok choy blanched in oiled boiling water.  (The same pot of water used for the noodles was used, with some oil now added in)

• Chinese roast pork (store-bought); a piece oven-rewarmed then cut up.

• Simple chicken broth garnished w/ scallions & coriander leaves.

 

  Chopped lightly crushed garlic (Music) very lightly browned in vegetable oil and quenched w/ a mixture of soy sauce [Kikkoman], oyster sauce [Lee Kum Kee], some dark soy sauce [Yuet Heung Yuen], generous jozo mirin [Morita], a little fish sauce [Red Boat] and some water.  The mixture was brought back to a simmer for a minute then removed from heat (covered).

 

DSCN2451b_800.jpg

  • Like 8

Share this post


Link to post
Share on other sites

Mm84321, it is a huge thank you from me, as well as from many others here for continue posting your amazing dishes and meals.

 

The sophisticated combination of fascinating ingredients, the artistry of sculptural plating, the craftsmanship of details, the drama of ambient setting ----------- all are to be admired.

 

There is always something new from you to be learned, imitated, may be to be stolen.

 

When I stuff a fish I have always stuff from the belly, but your red snappers(?) are stuffed from the spine, which makes interesting presentation. For sure I will plagiarize the idea.

 

 

dcarch

  • Like 2

Share this post


Link to post
Share on other sites

summer is back, so I did a cold, jellied tomato consomme with straciatella di burrata, basiloil. tomato powder and fried basil in top

Foto (55).JPG

  • Like 7

Share this post


Link to post
Share on other sites
Guest
This topic is now closed to further replies.

  • Recently Browsing   0 members

    No registered users viewing this page.

×