Dinner 2015 (part 4)

[liuzhou]

Try calling it grits, or grilled grits. I have to call souffle "baked eggs", braised lamb shoulder "pot roast", etc.

 

My son decided one day that he hated parsnips. Later that week he was served "Chinese White Carrots", which he loved. They were parsnips!

[IowaDee]

LOL, but sometimes kids are smarter than their parents give them credit for.  I hated, just hated rabbit as a child.  My folks would swear up and down it was chicken.  Finally the light went on in my kiddie brain and I asked for the wings. They had to switch tactics and make me sit there until I had eaten a predetermined amount of it.  To be honest, I still do not like rabbit.  When it came to teach me to appreciate food, my parents were just plain dumb.  

[SylviaLovegren]

Our son's birthday dinner, all by request.  Brazilian shrimp and rice, with fried zucchini.  And a gin and tonic (should have been a Caipirinha, but you work with what you have).  

 

 

 

And lemon meringue pie.  I added way more lemon juice than called for and the filling was a bit goopy and my meringue always comes out looking lame, but the taste was divine!

 

[mgaretz]

Last night my wife wanted soup with lots of carrots, despite it being the 80's here (the temp, not the decade).  So it was chicken, chicken stock, carrots, celery, onion, Brussels sprouts, peas, barley and zucchini noodles.

 

[Anna N]

mgaretz,

Your wife and I would get along at least as far as lots of carrots in our soup is concerned.

Colombian chicken stew with tomatoes, potatoes and onions. Adapted from Serious Eats. This meshed well with my abilities tonight. Bung everything into the pressure cooker and cook for 25 minutes. It hardly gets any easier.

[BonVivant]

"Normal food" today (as in normal in northern Europe). There were also boiled potatoes and a plain salad. Pink "peppercorns" because I like their sweetness and gorgeous colour.

 

Very quickly seared. The loins were mostly raw, it's almost sashimi. Almost. I don't mess with quality ingredients!

 

 

Edited August 14, 2015 by BonVivant (log)

[scubadoo97]

Had some Gulf shrimp and snapper in the freezer. Cooked the fish and shrimp SV at 132x25 min

Paired it with roasted cauliflower brushed with gochujang near the later part of roasting

Edited August 14, 2015 by scubadoo97 (log)

[huiray]

A dish based on 金華玉樹雞 (gam1 waa4 juk6 syu6 gai1), an old-style Cantonese dish, but using Jamón Serrano. I've posted variations of this before.

 

Simple chicken broth w/ mung bean sprouts, scallions & coriander leaves.

 

Multiple bowls of white rice.

[mgaretz]

Tonight was char siu vide (pork tenderloin, dry rubbed with char siu marinade mix and the sous vide at 140F for 3 hours, then charred on the grill) stir fried with small bok choy and carrots.  Sauce was soy and hoisin sauces with garlic, ginger and a touch of red pepper flakes.

 

[FauxPas]

Haven't been taking many pics lately. Some meals were pretty simple, sometimes I just forgot or was in a hurry or lazy!  

 

We bought sushi at one of the grocery stores a couple of times. 

 

 

I roasted a chicken and we ate that for a few days. Made gravy with the carcass. 

 

 

And I finally got my Paderno spiralizer out of the box! It's been sitting in a cupboard for a few months, so it was about time. I'm not really sure how much use I will get out of it, to be honest. Though my husband really enjoyed these zoodles with a simple (fresh) tomato sauce. Usually he would decline any offer of zucchini, but he made a point of telling me that these were tasty. That was surprising! 

 

 

 

 

[rotuts]

something about mashed potatoes w gravy that just Sings !

 

yours look perfect ! 

 

there are so many variations   

 

ultra smooth, a bit chunky etc

 

Id show up just for the M.P's and gravy

 

OK a little Chicken would be nice too !

[Okanagancook]

Gravy!

[Okanagancook]

My post got hyjacked so here we go again,

I love, love gravy, so much so, my late Dad nick named me "Gravy Charlie".

Two Thanksgivings ago I made luscious turkey gravy from concentrated stock plus scraping the roasting pan, you know what I'm talking about. It was so rich, it felt "sticky" in the mouth. Our friend Bill had three servings of turkey, mashed potatoes and gravy. Must have had two cups of gravy all totalled! Luckily I had made around six cups of the stuff.

Maybe I should rename myself as "Gravy Bill".

Note, Bill is 66 and exercises twice a day and has a six pack!

[FauxPas]

Ha, Okanagancook and rotuts, your posts made me smile! OC, your friend Bill does sound like a gravy lover!  rotuts, you are welcome to join us next time I do gravy! 

 

It was a cooler day so I thought why not cook a whole chicken, because that will last us for several meals. Cooked it in the SteamBoy (Cuisinart steam oven). 

 

I used some pan scrapings/drippings and the carcass and some chicken stock and cooked it all for awhile and then strained and reheated. I might have added a tiny bit of flour but not much, and it was definitely a bit on the runny side. But delicious!  

[liuzhou]

 

Chicken, Shimeji Mushrooms and Couscous with olives, sun-dried tomato, capers, scallion and coriander.

[Anna N]

Pressure cooked duck with port over microwaved polenta. Duck spent a little time under the broiler.

[huiray]

Yellow romano-type wax beans sautéed w/ browned ground pork & garlic & salt, then Japanese Trifele tomatoes; some rice vinegar, fish sauce, hon-mirin; basil towards the end.  These were the leftovers from earlier, eaten w/ Fuzhou-type thin wheat noodles (min6 sin3).

Plus a couple bowls of freshly-made chicken stock/broth, lip-smackingly drunk as-is.

 

Later, a bowl of young carrots, Zephyr squash & leafy celery cooked in reheated chicken broth.

 

[BonVivant]

Photos didn't turn out well mostly because the camera was struggling to focus on the opague rice paper. There were snow crab meat, samphire and different green leaves in the rolls. I'm rubbish at rolling, as you can see below.

 

 

[Panaderia Canadiense]

Well, that all puts my sticky ginger chicken on ramen noodles to shame, folks.

 

[huiray]

"Normal food" today (as in normal in northern Europe). There were also boiled potatoes and a plain salad. Pink "peppercorns" because I like their sweetness and gorgeous colour.

 

Very quickly seared. The loins were mostly raw, it's almost sashimi. Almost. I don't mess with quality ingredients!

 

 

 

Bon Vivant, I now you said you like the pink peppercorns – but have you had this done similarly in some other ways? (e.g. with a squeeze of lemon only; or touched w/ a steamed Cantonese-type treatment)

 

Lovely fish anyway.  Next time you have something like this consider taking a photo of the hunk of fish when gently flaked apart or cut into with knife or fork. I'd like to see that.

[Dejah]

BonVivant: Those rice paper rolls look great! Mine sometimes tend to be limp, probably because of my filling...Must practice!

Scubadoo97: Like your addition of "heat" to the roasted cauliflower...Must try next time. I am always adding heat of some sort onto ours.

 

Gravy is a thing of beauty. I know my family - siblings, nieces, nephews, kids all fight for the last drop. Rice is the preferred carb but failing that, mashed taters or biscuits will do nicely!

[rotuts]

well Rice is Nice

 

biscuits good too !

[BonVivant]

Huiray, I make my fish in several ways including steaming with ginger and chives (don't like green onions or scallions), white wine/dry sherry and soy sauce (finishing with sesame oil).

 

And yes these enormous flakes are lovely to see and eat. I shall look into making such a photo in the future.

 

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

Dejah, I can roll tightly but they always end up ugly. They turn out either too small or too big.

Edited August 17, 2015 by BonVivant (log)

[huiray]

Shrimp wontons & noodles in soup. Sautéed wong nga pak.

Soup – Chicken stock simmered w/ ikan bilis (deheaded) & dried Chinese far koo mushrooms.

 

Shrimp mix – chopped-up shrimp, sliced fresh wood-ear fungus, scallions, sea salt, oil, sesame oil, ground white pepper, Shaohsing wine. Hong Kong style wrappers.

 

Wontons.

 

[liuzhou]

 

Braised rabbit with peanut bean purée, asparagus, potato and whole grain mustard. the rabbit was braised n a mushroom stock with star anise, onion, fresh ginger, sand ginger and chili.