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Dinner 2014 (Part 6)

gfweb

By gfweb
in Cooking

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Anna N

Anna N

Posted
Posted

Anna, I am probably about to make you very, very happy.  Can you spell C O S T C O ???  They come two jars to a 'unit' with maybe 20 hearts to a jar.  They're packed in water so I figure they don't keep forever.  So I take a portion, wrap tightly in plastic wrap and then into zipping bags.

 

I also use this light batter to fry halves of them.  I'm going to stock up for fear they won't carry them forever :)

 

http://www.food.com/recipe/crunchy-batter-fried-fish-no-beer-363516?scaleto=4&mode=null&st=true

Thanks. Rather than de-rail this thread further (my bad) I have sent you a PM.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Shelby

Shelby

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I had some fresh mozz cheese that was going to go bad, so I used that with some homemade bread and a few slices of cheddar to make a toasted cheese.....

 

photo 1.JPG

 

 

Along with that a huge pot of chicken and noodle soup.  It's going to be coooooold here starting tomorrow night so I made us some and some for my in-laws

 

photo 2.JPG

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First eG Blog-Winter 2011

 

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Mmmpomps

Mmmpomps

Posted
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I had some fresh mozz cheese that was going to go bad, so I used that with some homemade bread and a few slices of cheddar to make a toasted cheese.....

 

attachicon.gifphoto 1.JPG

 

 

Along with that a huge pot of chicken and noodle soup.  It's going to be coooooold here starting tomorrow night so I made us some and some for my in-laws

 

attachicon.gifphoto 2.JPG

I really love the food you make...I can taste it when I see it in the pictures you post :)

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JoNorvelleWalker

JoNorvelleWalker

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Posted

Following the peanut course, an almost overly unctuous (if that were even possible) gratin dauphinois.  I lost a stick of butter in there somewhere.  Baguette with Boursin cheese.  Grilled rib eye with broccolini, barely blanched.  Bottle of French Malbec.

 

Dessert is tarte tatin, crème fraiche, methode rotuts.  There is always room for methode rotuts.

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Anna N

Anna N

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huiray,

Can you get fresh straw mushrooms or are they canned? I've never seen them fresh. And the pork meatballs-home made?

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna N

Anna N

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Posted

image.jpg

I intend eventually to buy Jennifer McLagan's book Bitter. In the meantime I adapted one of her recipes which I found online. For the very few ingredients this really delivers. Cream, blue cheese and chopped radicchio melted together and served over pasta. I am thinking even as I type this that a topping of crispy breadcrumbs would not go amiss here.

  • Like 9

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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huiray

huiray

Posted
Posted (edited)

Anna N, oh, no no - the straw mushrooms are canned the meatballs are Venus brand.  I have just put them in above.  If they were fresh I would have commented on it as it would have been uncommon around these parts as you say.  Neither did I grow the celery or negi myself or make these meatballs.  I also don't make my own noodles or pasta.

Edited by huiray (log)
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Anna N

Anna N

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Anna N, oh, no no - the straw mushrooms are canned the meatballs are Venus brand.  I have just put them in above.  If they were fresh I would have commented on it as it would have been uncommon around these parts as you say.  Neither did I grow the celery or negi myself or make these meatballs.  I also don't make my own noodles or pasta.

Thanks. I suspected that the straw mushrooms were canned and the meatballs store bought (the shape was just a little too perfect!). I envy you your easy access to these products. It's not that they're not available here but it's a long drive to the nearest Asian supermarket. I suspect you keep a very well stocked pantry.

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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BonVivant

BonVivant

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Posted

Duck breasts in the oven. First seared then transfered to the oven.

 

io1ZPj5zWNhaT.JPG

 

Overhead shot with apple bits

 

iJboK1Nbvv75P.JPG

  • Like 8

2024 PT-LISBON (again, almost 2 decades later) - 2024 GR: The Other Greece

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My Own Food Photos 2024 / @Flickr (sometimes)

 

 

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Franci

Franci

Posted
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Tonight to eat along our beloved Shelsky's blue fish, two Ottolenghi's dishes a really like. Charred cauliflower (I omitted the capers, used some black garlic besides regular garlic)

image.jpg

And the fennel and tarragon salad with pomegranate seeds (I omitted the feta)

image.jpg

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eG Foodblog: Franci (2012) From heirloom tomatoes to zucchini blossoms

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JoNorvelleWalker

JoNorvelleWalker

Posted
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attachicon.gifimage.jpg

I intend eventually to buy Jennifer McLagan's book Bitter. In the meantime I adapted one of her recipes which I found online. For the very few ingredients this really delivers. Cream, blue cheese and chopped radicchio melted together and served over pasta. I am thinking even as I type this that a topping of crispy breadcrumbs would not go amiss here.

 

This looked so good I ran out for a radicchio.  For my sauce I used Roquefort as that is what I had:

 

60 g radicchio

60 g Roquefort

good bunch of heavy cream

generous grind of pepper

methode rotuts ad libitum

no additional salt necessary

 

 

RadicchioPastaSauce11112014.jpg

 

Bitter is on its way to me from the library.

  • Like 6

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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Anna N

Anna N

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Gosh, Jo, you've made my day!

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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Anna N

Anna N

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Posted

image.jpg

Roasted squash and carrots with cheese croutes.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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c oliver

c oliver

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Posted

Making my freezer stash of turnovers/empanadas. This particular crust was too buttery...but they were delish! The left one had cheesy scrambled eggs n bacon. The one on the right is beef w/ veggies and potatoes.

 

1920132_10204209593111824_78316446265161

I don't generally care for empanadas but yours look fabulous!  That "too buttery" is probably what did the trick.

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Mmmpomps

Mmmpomps

Posted
Posted

I made a Bengali curry, trust me I bastardized it, I'm Irish :) Chicken, potatoes, raisins, onions carmelaized with ginger for an hour...chicken. Then I decided I'm sure I can make naan...and well..I could! I was doubtful right up to serving...everyone, myself included loved it :)

 

 

10518306_10152382774652703_961531780638147665_o.jpg

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