Dinner 2014 (Part 5)

[FauxPas]

Quick picture that didn't turn out very well. Meatloaf (ground beef, veal and pork mix) with grated onion and carrot. I like to add a bit of spinach or chard sometimes, also. 

 

Side of crushed potatoes with a variation of the Buvette dressing that SobaAddict70 described in his post. It's a nice way to dress up potatoes. Olive oil infused with garlic and anchovy and I mixed it together with some sherry and white wine vinegar. The potatoes are locally grown (German Butter), boiled and then roughly crushed. A bit of the dressing. Some slow-roasted tomatoes  topped the potatoes and some very coarsely chopped parlsey. An avocado that really needed to be used, as well. 

 

[JoNorvelleWalker]

I had no lack of fruit or cheese or wine, so I was able to finish my entire baguette tonight.  It is never so nice the next day.

[pquinene]

We make ceviche-like dishes on Guam called kelaguen. Basically, we take raw or nearly raw sources of protein (beef, deer, shrimp, nearly raw chicken...and even Spam) and "cook" it with lemon juice and salt. We also add minced onions and hot pepper. In the photo below, I made shrimp kelaguen with corn titiyas (tortillas) made from fresh masa.

 

[pquinene]

 

here is a guacamole.  12 avocados.  cilantro, lime, onion

 

 

ribs

 

Your food looks great! We've had our Egg for a year now and love it!

[patrickamory]

Lovely meatloaf FauxPas.

 

I know it must seem like I only make chicken and black beans. But they are very different preparations. Tomatoes still good here, as Mitch pointed out in the USGM thread. Not quite as good as they were a month ago but still worthwhile. 

 

 

These are ayocote negro beans cooked with bacon and coffee, as in this recipe. Only change was to add some chopped Hatch chile to the onions at the beginning. I also finished it in the oven. Ayocote negros are black runner beans and these were incredible - meaty and delicious. Took over 2 1/2 hours to cook even with soaking.

 

 

The chicken with herbs de provence used dried lavender shaken off the stalks.

 

[ninagluck]

I got some wonderful smoked pork ribs from my local butcher. just had them with a potatoesalad mixed with endives

[Paul Bacino]

Finished German Tomato /Carrot Soup  w Lovage and Cayenne

 

Pretzel Bun Croutons

 

 

 

[dcarch]

Patrickamory – Your bean dishes got me started to cook with more beans.

 

Paul Bacino – Nice German Tomato soup. I don’t have pretzel buns, I will use bagel instead.

 

FauxPas – I see nothing wrong with your photo.

 

Mm84321 – that is a very dramatic autumn vegetable dish.

 

Scubadoo – Professional looking scallops.

 

Franci – Great meals. Better than most restaurants in Brooklyn.

 

Huiray – Elegantly plated salmon and asparagus.

 

Dejah – The orange & ginger marmalade sounds very good. I think I will do some wings that way.

 

Prawncrackers – I wish the stores around me have sardines as nice as yours. Amazing grill work. Not easy to grill fish.

 

Shelby – Happy Birthday. Why not. :-)

 

Kim – I love bacon. Never had Gypsy bacon before.

----------------------------------------------------------------------------------------------------------------------------

I have no idea what I was doing. No recipes, no pre-planned dishes. Whatever I found in the kitchen, I cooked.

 

dcarch

 

B. sprouts on a stalk

 

Steamed B. sprouts stalks

 

Rice noodles yuzu SV chicken breasts

 

Kabocha squash with shrimps, fried tofu

 

[Smithy]

Creative and beautiful plating, as usual, dcarch.

I've rarely seen brussels sprouts on the stalk, and *blush* might not have thought to try cooking them. How did they taste? Was the outer part of the stalk woody, as it appears in your photo?

[dcarch]

Creative and beautiful plating, as usual, dcarch.

I've rarely seen brussels sprouts on the stalk, and *blush* might not have thought to try cooking them. How did they taste? Was the outer part of the stalk woody, as it appears in your photo?

 

Thanks Smithy. They taste the same as normal Brussels sprouts, except a little fresher than loose sprouts. Actually, I didn't get a chace to tell the whole story. The outer part (skin) is kind of thick, but peels off easily after steaming. good for making smoothies for soups, etc. the whitish part is very woody and tough.

 

dcarch

[Paul Bacino]

I looked at a Stalk today.. Trader Joe's  had it for 3 bucks

 

You know I almost pulled the trigger on 2 of their 3 dollar products .. today

 

3 buck Chuck       too

 

dC  how was the Stalk  ?  Artichoke ish?

[rotuts]

"""  3 buck Chuck        too  ""

 

if thats the Whine, you wont be getting up early tomorrow  !

[patrickamory]

dcarch fascinating with the brussels sprouts stalks. The interior almost looks like artichoke heart. Did it have that texture (which I love)?

[dcarch]

Thanks guys.

 

Come to think of it it does have some artichoke-ish flavor, and artichoke heart/potato-ish texture.

 

I was thinking, if I had some bone marrow to put on them, it would make interesting eating.

 

dcarch

[scubadoo97]

Loved the brussel sprout stalks dcarch. Very creative use of something that gets tossed.

[Franci]

I like the thought of stalk plus marrow! Nice ideas Dcarch.

Here we had salad, scallops and bai cai

Edited October 20, 2014 by Franci (log)

[Shelby]

Dcarch--Now you've made me want to grow brussels sprouts again in our garden.  We haven't for years because, frankly, we got tired of eating them.

 

Franci---Beautifully cooked scallops!  I bought some from Pike Place Market in Seattle and froze them.  I'm always nervous to cook them because they are so delicate.

 

I'm still hoarding our garden tomatoes.  

 

BLT's on homemade bread with mac and cheese stuffed Hatch chiles.

 

[FauxPas]

We had leftover meatloaf and still enough for a meatloaf sandwich for my husband tomorrow. Also, leftover crushed potatoes with roasted tomatoes and that lovely sherry-garlic-anchovy dressing. Steamed green beans and a bit of champiñones al ajillo (used some red pepper flakes, thyme, garlic, and a healthy splash of Alvear Fino).

 

 

The mushrooms:

 

 

[Dejah]

dcarch! That kobocha will push me to try cooking one!

And Shelby: Love the idea of mac 'n'cheese stuffed peppers.

[FauxPas]

Finished German Tomato /Carrot Soup  w Lovage and Cayenne

 

Can you tell me more about the soup? Thanks! 

[basquecook]

So Saturday, it was my anniversary.  What do Miss A and i do to celebrate.  Host a lunch for a group of people from South Africa we never met.  Well, it was Miss A's ex boss', sort of mentor family that was in town.  They wanted to meet for lunch somewhere in our neighborhood.  Our place is as good as any. 

 

Wake up by 830 am and can have most of it done by, 11:30. 

 

cheese plate:

 

 

Biscuits with honey butter:

I spent a little too much time with the butter

 

 

 

 

Then put it on a plate with a honey base and put in a hot oven for 2 minutes

 

 

mac and cheese..  The three important C's of mac and cheese..

 

Cheese

 

Custard

 

Cheese

 

 

So good

 

 

salad.  

 

 

We also made a soup.  And fried chicken..  and a chocolate cake

 

here is a shot of the chicken hours after it was fried.. it stays crunchy for the most part, in the fridge the last couple times.  good picnic chicken i would say..

 

If i had to over analyze.  that would piece of chicken, the drumstick in the front of the photo. The top meaty area was actually the side it was resting on in the fridge.. that's why it looks more flat and less textured.  But, yeh, not important.

 

 

Edited October 20, 2014 by basquecook (log)

[basquecook]

Also, discovered a recent love for taquitos.. They are so quick and easy to make and you can essentially stuff any left over roasts or stewed meats in here.. Went out drinking with some friends Friday night and was able to have taquitos for 8 people in about 10 minutes..

 

what's better than that.

 

[c oliver]

Also, discovered a recent love for taquitos.. They are so quick and easy to make and you can essentially stuff any left over roasts or stewed meats in here.. Went out drinking with some friends Friday night and was able to have taquitos for 8 people in about 10 minutes..

 

what's better than that.

 

Just an fyi.  If you put the taquitos "seam" side down, you don't need the toothpicks.

[FauxPas]

basquecook, that all looks so lovely. Happy Anniversary!! 

 

The honey butter, wow. And the mac 'n cheese looks delectable, also. Everything looks lovely! 

 

But I just hope you and yours had a wonderful day!   

[FauxPas]

basquecook, can I ask about your mac 'n cheese recipe?