Dinner! 2014 (Part 4)

**Shelby** · August 15, 2014

Duck wings, jasmine rice, spring rolls and 'maters

CatPoet · August 15, 2014

We had chicken wraps for dinner .

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

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

ninagluck · August 15, 2014

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

mgaretz · August 15, 2014

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!

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

**Shelby** · August 16, 2014

Spaghetti night!

rotuts · August 16, 2014

w French dressing ?

Yum !

**Shelby** · August 16, 2014

w French dressing ?

Yum !

Dorothy Lynch--very similar to French...maybe it is French.....

http://www.dorothylynch.com

ninagluck · August 16, 2014

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.

scubadoo97 · August 16, 2014

Mgaretz, fabulous color on the beef

BonVivant · August 16, 2014

Easy dinner after an afternoon in the pub

Anna N · August 16, 2014

Easy dinner after an afternoon in the pub

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

BonVivant · August 16, 2014

^^ 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

CatPoet · August 16, 2014

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.

Norm Matthews · August 16, 2014

Dorothy Lynch dressing is a tomato based dressing.

rotuts · August 16, 2014

CP:

looks delicious as usual

but I don't know what 'kams' are

are they the sl browned 'balls' we see ?

Anna N · August 16, 2014

^^ 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?

mm84321 · August 17, 2014

Just had a party in the Hampton's. Menu was caviar, fregola sarda, lobster, rouget, cheeses, blackberry sorbet and Louis XV..

Dejah · August 17, 2014

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.

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.

BonVivant · August 17, 2014

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.

CatPoet · August 17, 2014

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 August 17, 2014 by CatPoet (log)

Anna N · August 17, 2014

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.

BonVivant · August 17, 2014

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

huiray · August 17, 2014

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).

dcarch · August 17, 2014

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