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Dinner 2014 (Part 6)

gfweb

By gfweb
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Anna N

Anna N

Posted
Posted

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This has been on my radar forever. Endive, Apple and Grapes from Dorie Greenspan's Around My French Table. So simple and so good.

  • Like 6

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

Mmmpomps

Mmmpomps

Posted
Posted

My BF is the Ronco King...we do a whole chicken once a week. Tonight I had him add Swiss Chalet Sauce mix as a dry rub....this could be Canadian? I made skinny, spicy oven fries and Swiss Chalet dipping sauce:

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  • Like 7
huiray

huiray

Posted
Posted

Simple late dinner of rice congee.

 

I did this one a little differently (order of ingredients) than my usual way.  Rice bran oil, loads of minced ginger & chopped smashed garlic, about one-third of a whole large plant of salted mustard (梅菜) rinsed & soaked in water for a short while then cut into large pieces; rice (basmati), toss around a few minutes; water, simmer; short-cut pork spare ribs, chopped-up chicken thigh, simmer; seasoning adjusted; cut-up aburaage added towards the end, simmered till done.  Slightly thicker than my usual stuff because the rice went in early.  Served w/ lots of chopped scallions.

 

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Pic of the other one-third part of the salted mustard plant I used.  The plate is 9½ inches in diameter.

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Those small white crystals are indeed salt. 

The salted mustard is pliable & "soft"/yielding in one's hand.  Delicious smell, delicious taste - very different from this mustard plant when fresh.  One example of where a preserved ingredient is a prized ingredient in its own right, not a substitute for the fresh stuff.

  • Like 4
c oliver

c oliver

Posted
Posted

Simple late dinner of rice congee.

 

I did this one a little differently (order of ingredients) than my usual way.  Rice bran oil, loads of minced ginger & chopped smashed garlic, about one-third of a whole large plant of salted mustard (梅菜) rinsed & soaked in water for a short while then cut into large pieces; rice (basmati), toss around a few minutes; water, simmer; short-cut pork spare ribs, chopped-up chicken thigh, simmer; seasoning adjusted; cut-up aburaage added towards the end, simmered till done.  Slightly thicker than my usual stuff because the rice went in early.  Served w/ lots of chopped scallions.

 

attachicon.gifDSCN3057a_800.jpg

 

 

Pic of the other one-third part of the salted mustard plant I used.  The plate is 9½ inches in diameter.

attachicon.gifDSCN3059b_600.jpg

Those small white crystals are indeed salt. 

The salted mustard is pliable & "soft"/yielding in one's hand.  Delicious smell, delicious taste - very different from this mustard plant when fresh.  One example of where a preserved ingredient is a prized ingredient in its own right, not a substitute for the fresh stuff.

Off topic :) but we're going to SE Asia (Thailand, Laos, Cambodia, Vietnam) in the spring.  Flying EVA Airlines and I understand one breakfast choice is congee.  That's what I'LL be having :)  Yours looks and sounds incredible - as usual.

  • Like 1
Anna N

Anna N

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Wanted to carry over a few of the flavours from last night's dinner (endive, apple and grapes) so tonight was onion, apple, grape and mild Italian sausage.

  • Like 3

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

Mmmpomps

Mmmpomps

Posted
Posted

Its that time of year, slow cooker! This morning I layered my pot with onions, carrots and parsnips. Laid a turkey thigh on top and liberally covered with spices. I find the slow cooker dulls the seasoning. Added chicken stock and bayleaves. Turned on low and slow for ten hours. Served with stuffing and the consomme was incredible thats for lunch tomorrow!10655341_10152372491177703_289960405103652105_o.jpg

 

PS Shelby I don't mind cleaning the Ronco at all...oh wait the Man does it ;)

 

 

  • Like 4
huiray

huiray

Posted
Posted

• Miso soup.  Katsuobushi stock w/ Hon-dashi.  Cut wakame, sliced Tokyo negi (white part only), sliced aburaage, slurry of shiro miso in a little water.  Sliced green parts of scallions.

• Sort-of atsuage (firm tofu, pressed for a bit then cut into blocks & deep fried) w/ finely sliced raw hakusai (Napa cabbage).  Scallions, sweet chilli dipping sauce.

 

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BonVivant

BonVivant

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I have eaten all the fresh mushrooms brought back from Japan and now I'm eating non Japanese mushroom, too.  Rosemary because I used a lamb stock made with leftover cooked lamb rib chops and bones from the other day.

 

Tastes like meat and yet it isn't.

 

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  • Like 3

2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

rotuts

rotuts

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I just Don't know

 

 

BonVivant

 

I do have that same pepper grinder

 

from So Long Ago

 

Sooooooooooooooooooooooooo

 

everything looks so delici0us

 

Id gobble it all up 

 

....

 

BUT:

 

two Reds ? for Scallops ?

 

well what were they ?

 

I personally favor Chablis.

 

just saying ...............................................

BonVivant

BonVivant

Posted
Posted

^^ They just look like scallops ;) The food tasted meaty with the lamb stock and mushrooms.

 

I got the mill in Belgium.

2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

BonVivant

BonVivant

Posted
Posted

LOL, no problem. I would think they were scallops, too. I score scallops the same way.

2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

Anna N

Anna N

Posted
Posted

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Chicken thighs roasted over a pan of vegetables.

  • Like 12

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

Steve Irby

Steve Irby

Posted
Posted

mm84321 - Beautiful bird.  Mmmpomps & Shelby- Fun posts and food.  

 

Dinner tonight included boiled peanuts and a trip to the freezer for carrot soup from  MCAH. It's harvest time for peanuts in my part of the world and fresh peanuts and fresh corn elicit many of the same responses (and passions). Green peanuts straight from the field bear absolutely no resemblance to the canned variety.  Quick to cook and very sweet they are addictive.  I cooked 10#'s with half salted and the other half with Cajun seasoning.  

 

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Dinner a couple of nights ago was very simple and very satisfying, Shittakes and arugula from the weekend market with yellow grits.

 

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  • Like 7
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Tonight, pesto, courtesy of my dear basil plant.  Methode rotuts.  Dessert:  two servings of tarte tatin with crème fraiche and methode rotuts.  Lots of crème fraiche.  Lots of methode rotuts.

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

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

rotuts

rotuts

Posted
Posted

""  Lots of methode rotuts. ""

 

as it should be.

 

Soooooooooo disappointed w the M.R. TJ's Chablis will have to look for something else there

 

at least the (empty :huh: ) bottle went back   

huiray

huiray

Posted
Posted

A very simple and lazy dinner.  (Didn't feel like cooking-cooking at all)

"Curry Chai pow yu" (咖哩齋鮑魚) [Companion], softened mei fun, sliced Tokyo negi.

 

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  • Like 5
Shelby

Shelby

Posted
Posted (edited)

Steve, ohhhh boiled peanuts.  I've only had them a couple of times, but I loved them.  Wish I could reach through and pluck a couple of yours out and pop 'em in my mouth!

 

Chili dog night at Shelby's house.  

 

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Edited by Shelby (log)
  • Like 8

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