Dinner! 2014 (Part 4)

[Shelby]

Thanks, Smithy!

 

I baked them in the oven using the help of these suckers.  http://www.amazon.com/Non-Stick-Tortilla-Shell-Makers-Set/dp/B001RDN2EA

 

375 degree oven for 15 minutes and you get the perfect bowl.  Yes, just standard flour tortillas with nothing on them.  I don't even grease the little pans.  

Edited July 16, 2014 by Shelby (log)

[CatPoet]

 

Dinner was  Sausagestroganoff with rice  and this was our dessert.  I got raspberries and  really good   lactose free dairy custard  on offer , this custard is as close as you can get to home made, with real vanilla and today it was less then the normal price for lactose free cream, so we had dessert today instead of Sunday.  

The  bowl is home made,  isnt perfect but I havent made these for around 15 years.  It my grandmother's recipe on  Wafer cups or  tissue wafers or as they called here in the south, Northern waffle cups and when she died I just stopped making them.   I have never made them for any one I been in a relationship with  so my husband is special.... yes he is my second husband. The first never got them.

[dcarch]

Thank you all!

 

Squash, fish; it can get very boring. So I decided to have a little fun with them, even though I typically do not like food carving for plating.

 

dcarch

[Paul Bacino]

Sous Vide Pork Belly  about 6 hrs @160 ( then placed on a plancha and glazed ) with simple Mashers and sauce reduction

 

The Pork Skin was killer..btw

 

[Shelby]

If you say pork belly, I'm always there     Looks soooo good.

[Norm Matthews]

Someone at the Farmers market had Japanese eggplant and we all like that so started the menu with that and added fried chicken from a Japanese recipe and made strawberry dessert with whipped cream and pound cake .

 

 

[SobaAddict70]

Thanks dcarch.

Love the squash family.

Egg and anchovy crostini, with Castelvetrano olive tapenade and capers

Na'ama's fattuosh

[Blether]

I made a quiche - it's been a while.  Smoked ham & mature cheddar.

 

 

First slice out of the tin:

 

Edited July 17, 2014 by Blether (log)

[Anna N]

Blether,

I have had quiche on my mind for months. Yours is only encouraging me to have a go. It looks the way I think quiche should look - all gooey and cheesy.

[Blether]

Anna - I'm pleased with the way it turned out.  4 eggs & 375ml milk, so it's a light quiche, no cream.  The good-quality smoked ham really makes it - one of the best uses for the ham, I'm guessing.  It makes putting it in a sandwich seem like a waste.

[huiray]

Simple comfort food.  An old stand-by - Pickled mustard soup, w/ chicken leg quarters, Campari tomatoes, sliced ginger, aged rice vinegar, rock sugar then mirin-fuu, sea salt.  Eaten w/ Fuzhou-type wheat noodles.

 

[CatPoet]

Took out  the wrong meat from the freezer so today it became  Texas steak with  crispy potatoes,  baked onion and breaded carrots, lovely pan gravy and  a few tomatoes.

 

 

My dear daughter   wanted bread so she could mop up all the sauce from daddy's plate.   I see this the highest compliment.

[rotuts]

CP:  looks delicious.  your daughter has the right idea !

[ninagluck]

cutting carbs in the evening during the week, tonight: runner bean stew with pork filet 

[spipet]

cutting carbs in the evening during the week, tonight: runner bean stew with pork filet 

That stew looks delicious, may I ask how you made it?

[patrickamory]

Norm what is the Japanese fried chicken recipe, if I may ask?

 

Paul stunning pork belly.

[Norm Matthews]

This is the source for the recipe. I used a whole chicken except the back and wing tips. Marinate the chicken in all ingredient except the lemon wedges, potato starch and oil for a few hours.  Toss the chicken in the potato starch and fry in oil either in a skillet or in a deep fryer. Garnish with lemon wedges. 

 

Tori no Kara-age  Japanese fried Chicken

From The Japanese Kitchen by Hiroko Shimbo

 

1 1/4 lbs. Chicken thighs, bones and skin attached

1/4 C, shoyu

1/4 C. mirin

2 Tbsp. sake

1 Tbsp peeled, finely grated ginger

2 garlic cloves, crushed

1/4 tsp ground chile pepper (cayenne)

1/8 tsp ground allspice

10 coriander seeds, toasted and crushed

1 C. potato starch or cornstarch

Vegetable oil for deep frying

lemon wedges

 

With a cleaver,hack the chicken on the bone into 2-inch pieces

[FauxPas]

I sometimes think I should dress our food up a bit more, but every day now we can get fresh pink shrimp straight off the boat and we live just above the marina and there's a very reliable shrimp boat that comes in every day at 6 pm. 

 

Back in June, we had Spot Prawns - big and amazing, but fussy to cook right and they have to be fresh. But they are so amazing when all goes well. The price is going crazy on them though, 

 

The pink shrimp we are getting now are more forgiving but we still like to buy them fresh off the boat and cook them immediately. 

 

Either sautéed or boiled, I adore them. I don't eat the heads though, and people give me grief over that. Do you eat the heads? What am I missing? I just don't like the look of them and we are very spoiled here - I can buy lots from the dock for a reasonable price. 

 

 

 

[SobaAddict70]

Fava beans with foie gras and black truffles

Recipe for the pasta courtesy of JAZ: http://cookingfortwo.about.com/od/ingredient1/r/Recipe-Fresh-Pasta-For-Two.htm

1 cup red wine; crushed garlic cloves; 1/2 lb. squid, sliced; thyme; chopped Jersey tomatoes.

Hand-cut fresh pasta, squid braised in red wine

Recipe: http://dinersjournal.blogs.nytimes.com/2009/01/21/recipe-of-the-day-squid-in-red-wine-sauce/

2009 Espirit de Gigognan, Côtes-du-Rhône, Château Gigognan, Sorgues, France

[SobaAddict70]

I sometimes think I should dress our food up a bit more, but every day now we can get fresh pink shrimp straight off the boat and we live just above the marina and there's a very reliable shrimp boat that comes in every day at 6 pm. 

 

Back in June, we had Spot Prawns - big and amazing, but fussy to cook right and they have to be fresh. But they are so amazing when all goes well. The price is going crazy on them though, 

 

The pink shrimp we are getting now are more forgiving but we still like to buy them fresh off the boat and cook them immediately. 

 

Either sautéed or boiled, I adore them. I don't eat the heads though, and people give me grief over that. Do you eat the heads? What am I missing? I just don't like the look of them and we are very spoiled here - I can buy lots from the dock for a reasonable price. 

 

IMGP2752.JPG

 

IMGP2754.JPG

I love the heads.

I usually suck out the juices, and sometimes the brains.

They're awesome deep fried.

[CatPoet]

I dont eat the heads either.   In 14 days I be off to a town and friend said if there  weather  is fine, we be going to the shrimp smoker place.  I am drooling at just the  thought of fresh smoked shrimps and  chipolte mayo

[liuzhou]

I love the heads. If forced to choose between the body and the head, I'd take the heads every time.

 

( No sniggering in class!)

[Blether]

FauxPas, why not try this?  As soon as you get the prawns home, rinse one, pull off he head, put the open end to your mouth, gently squeeze the sides of the head together.and suck in.  That's a great way to enjoy such fresh, whole saltwater prawns - the flavour's similar to the brown parts of crab.  No need to cook.

 

Marcella Hazan's Pink Shrimp Sauce with Cream (Google) is another.

Edited July 18, 2014 by Blether (log)

[FauxPas]

I love the heads.

I usually suck out the juices, and sometimes the brains.

They're awesome deep fried.

So maybe I just need to suck it up and try it!  

 

I don't have an easy way to do deep fried, but maybe that would make me braver about trying the heads. 

[FauxPas]

I dont eat the heads either.   In 14 days I be off to a town and friend said if there  weather  is fine, we be going to the shrimp smoker place.  I am drooling at just the  thought of fresh smoked shrimps and  chipolte mayo

 

Some of the best shrimp I ever had was in Oslo - small shrimp but so tasty - we had buckets of fresh shrimp steamed and we peeled it and ate it with fabulous bread, mayo and beer/wine. You know, Smørrebrød type stuff.