Dinner 2014 (Part 6)

[mm84321]

Shame.

 

I get chanterelles fairly regularly in season in the Farmers' Markets (at least two of them, anyway) in my parts.  They are very nice at the start of the season (say, July) then deteriorate and in September I've found some of them (as offered) riddled with bugs.  Here's a post with a pic of nice stuff I got in July.  Around $20/lb, if I remember correctly.

 

Perhaps if you both tried the farmers' markets in your area(s) you might have better luck next time?

 

The best come from Saskatchewan. Their season runs from around early August to mid/late September. They have a wonderful pepper/apricot aroma, and are picture perfect shape/size.

 

 

 

[Shelby]

The dinner post is like my email inbox - you leave for a few days and your overwhelmed.  What great posts.  I was particularly intrigued by Shelby's Bondage Chicken (just kidding! I've never seen wings trussed that way) Anna N, Ann_T, Eliot Roberts, Mmmmmmmmpomps, and the other MM lot's of good stuff.  

Simple dinner tonight before the onslaught of gluttony.  Zuni (Jody Rogers) roasted chicken cooked on a rack with rosemary flecked potatoes.  The potatoes were placed under rack to soak up all the tasty drippings.  

 

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Last nights dinner was red beans pressure cooked with homemade tasso and seasonings with leftover pulled pork, pork gelee and Conecuh sausage added after the beans were cooked.    Even better for lunch today.

 

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Dinner a few nights ago was confit duck, oven roasted sweet potato fries seasoned with rosemary and sea salt served with the last local squash of the season.

 

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I guess it's like 50 Shades of Chicken in my house.........

[c oliver]

Shame.

 

I get chanterelles fairly regularly in season in the Farmers' Markets (at least two of them, anyway) in my parts.  They are very nice at the start of the season (say, July) then deteriorate and in September I've found some of them (as offered) riddled with bugs.  Here's a post with a pic of nice stuff I got in July.  Around $20/lb, if I remember correctly.

 

Perhaps if you both tried the farmers' markets in your area(s) you might have better luck next time?

Living in Reno/Lake Tahoe, our farmers markets don't really have 'local' stuff.  Our growing season is too short.  I'll check next year for them, for sure. 

 

Attached is a pic of a chanterelle soup I made with those great mushrooms.

[c oliver]

I bought them today at whole foods at $19/lb.

WF where please?

[Franci]

WF where please?

Unfortunately for you on the east coast, I'm in Brooklyn. I guess they are carrying them just for thanksgiving

Edited November 26, 2014 by Franci (log)

[c oliver]

Unfortunately for you on the east coast, I'm in Brooklyn. I guess they are carrying them just for thanksgiving

Actually I'm on the Left Coast!  But I'll check it out anyway.

[huiray]

 

The best come from Saskatchewan. Their season runs from around early August to mid/late September. 

 

Ah, is that so?  How do you get them, where from, how much, logistics (if any), or supplier etc?  (i.e. for someone in the USA)

[JoNorvelleWalker]

Thanks for the potato thoughts.  Alas I have no silicone molds except for an ice cube tray, which I purchased because it would fit in my chamber vacuum sealer.

 

The simple fix is to make a full recipe of gratin dauphinois using two potatoes.  The dish reheats well.

 

Speaking of which, for dinner tonight I reheated my half steak from the other day in a pan of sputteringly hot butter.  It was excellent.  At least this time I was not only able to cook a steak just the way I like it, but to reheat it as well.

[BonVivant]

Two recent meals. Flat fish (roast in the oven). Mushroom (with smoked 'Speck'/bacon, garlic scapes.). One big mushroom.

 

 

 

 

 

[Anna N]

Cobbled together from what is left before shopping day. Cremini mushrooms and canned artichoke hearts with cream, pasta and some Parmesan cheese.

[suzilightning]

Pot roast sandwich...tasso...and flat fish...OH MY!!!!!!!

 

Not doing the traditional Manhattan clam chowder tonight....no car at the moment.

It is snowy here (expecting 4-8+ inches here and I have to shovel) and since we have to travel tomorrow I want breakfast for dinner: blueberry pancakes with real maple syrup, spicy breakfast sausage for me; turkey for him and then some baked bacon.  Any leftover bacon will go into a sandwich for travel tomorrow...can't go more than 1/2 hour of travel before someone wants to know what we have to eat.  And we have a two hour trip tomorrow.

[rotuts]

""  leftover bacon ""

 

[suzilightning]

""  leftover bacon ""

 

doing a whole pound....and I HIDE IT!!!

[rotuts]

2 lbs would be better  

 

I like it at room temp in the AM  if there is any .......

[huiray]

Beef shin stew.

 

EV Olive oil, lightly crushed garlic cloves (retrieved then added back in later), sliced beef shin (from a large whole shin [Asia Mart]) (browned on both sides), sea salt [baleine], water, simmer; sliced yellow onion, simmer; Russian Banana (largely peeled), Red Thumb & Rose Finn fingerling tomatoes, red-skinned, red-orange, yellow/green-shouldered heirloom carrots, simmer; shallots, dried Mexican oregano, dried thyme, simmer.  Seasoning adjusted.

 

 

With a sprig of fresh oregano plopped on top:

 

The carrots, washed & trimmed before going into the pot:

[c oliver]

Beef shin stew.

 

EV Olive oil, lightly crushed garlic cloves (retrieved then added back in later), sliced beef shin (from a large whole shin [Asia Mart]) (browned on both sides), sea salt [baleine], water, simmer; sliced yellow onion, simmer; Russian Banana (largely peeled), Red Thumb & Rose Finn fingerling tomatoes, red-skinned, red-orange, yellow/green-shouldered heirloom carrots, simmer; shallots, dried Mexican oregano, dried thyme, simmer.  Seasoning adjusted.

 

DSCN3240a_800.jpg

 

With a sprig of fresh oregano plopped on top:

DSCN3245a_800.jpg

 

The carrots, washed & trimmed before going into the pot:

DSCN3231a_800.jpg

Those carrots are beautiful!  Did you grow them?

[c oliver]

Asian flavored oxtails with egg noodles and peas.

[huiray]

Those carrots are beautiful!  Did you grow them?

 

No.  They came from a couple of growers, bought from them at the Farmers' Markets in Indy.

Edited November 27, 2014 by huiray (log)

[c oliver]

A kinda/sorta carbonara.  Had some smoked bacon pieces so did the traditional Hazan recipe with that.  An egg, some grated Parm and black pepper.  Didn't have any parsley.  Added peas and toasted pinenuts.

[Franci]

Not really a traditional Thanksgiving dinner in my house.

 

I made Siu Yuk, Origamicrane recipe is super, already tried different times. Double baked sweet potatoes, Bruxelles sprouts leaves and some green beans not pictured, plus I'll be forever grateful to Darienne for pointing me to the cranberry galette last year (my son had 3 (!) slices

 

 

 

 

 

[patrickamory]

franci WOW!

[huiray]

Deep-fried pressed tofu.  With scallions & grated Korean radish.  Lingham's Hot Sauce + fresh ripe calamansi lime juice.

 

 

 

Lotus root soup.  Pork spare ribs, garlic, oil (sauté), water, dried cuttlefish, sliced dried Solomon's Seal rhizome, raw peanuts, large sort-of smoked Chinese jujubes, honey jujubes, dried tangerine peel, sliced lotus root, sea salt, dried goji berries towards the end.

 

[c oliver]

Lamb chops, kale salad with a poached egg and baked potato.

[liuzhou]

 

Perhaps not the prettiest plating ever, but it was only for me and I was hungry.

 

Pan-fried chicken breast with shichimi togarishi.
Wilted lettuce

Rice

 

Oyster sauce dip for the lettuce and Hunan Pickled Vegetable Sauce – 湖南酱菜 for the chicken and rice.

[Anna N]

Beef and Gruyere melt on pumpernickel.