Dinner 2015 (Part 6)

[kayb]

Shrimp and sausage gumbo, with andouille sausage and shrimp that I'd frozen after it was left over from last week's shrimp boil, peeled and thrown in at the last minute, just long enough to get hot all the way through. 

 

 

I even unbent enough from my healthy dislike of bell peppers to include one in this. It was an orange one, though. Not even cooking Cajun can sway me to bring a green bell pepper, loathsome things that they are, into my kitchen.

 

 

[sartoric]

Pan fried Thai style chicken, marinated in ginger, garlic, lime juice, chilli, lemongrass and fish sauce.

Thai fried rice, with bacon, egg strips, spring onions, snow peas, peanuts, peas and pineapple.

Iceberg lettuce, spring onions and mint leaves, dressed with olive oil, malt vinegar, soy and garlic.

[Robenco15]

SV Dry Aged Strip, Roasted Potatoes, Steamed Vegetables, Red Wine Sauce

Edited November 3, 2015 by Robenco15 (log)

[gfweb]

 

Sunday dinner.  Carbonade Flammande on buttered egg noodles (Penna Dutch brand), green salad, a slice of what I've always called "hearth bread" but the KA Flour recipe I use  calls "the perfect rustic loaf", a glass of Willamette Vallley Vineyards "whole cluster" Pinot Noir, and the Sunday NY Times crossword puzzle. Growing up, we always had what was considered a proper Sunday dinner usually served between 1 and 2 in the afternoon, although I have mine around 6.   Going into the kitchen after the Sunday dinner was cleaned up for any reason other than to feed the dog would usually make my mother shout"Don't make a mess out there and clean up after yourself because I'm not going to clean up after you!"

Despite being a septuagenarian arthritic bachelor I still want a proper Sunday dinner.

I made the carbonade using Chimay blue label ale., The recipe called for three large onions but I used three very big onions because lots of onions are a very good thing.I made it Saturday morning so it would sit in the fridge overnight,an essential step for stews, and short ribs I've always felt.  Then I portioned it Sunday morning.  Three portions in the freezer and the 4th for dinner. And, the mess from making a proper Sunday dinner entree, all cleaned up and put away hours before sitting down to dinner.

 

 

That's making me hungry, Arey!

[ElainaA]

I was inspired by a story in last week's NY Times magazine about Meera Sodha's new cookbook, based on recipes from her family. It has been awhile since I have done any Indian cooking.

 

Meeera Sodha's chicken curry - lots of ginger, garlic, onions, yogurt, tomatoes,peppers, spices and chicken. Very tasty but I would up the heat if I make it again.

 

Naan - My first attempt - it came out better than I expected but I think I need some practice. The recipe is from the same NYTimes article.

 

Broccoli with garlic oil. This is from Julie Sahni's Classic Indian Cooking, a book I used to use a lot. I have to get back to it. 

 

 

[Norm Matthews]

The bread I made this weekend was gone after two days so I decided to make some more.  Meanwhile a friend in Seattle posted a picture of a new loaf pan from Nordic.  While the bread was rising I went to Williams Sonoma and liked the pan enough to get one.  I know the pan is for quick bread but I thought I'd put a loaf of the yeast bread in the pan to see how it looked. 

 

I also saw what looked like a pretty conservative Italian recipe for meatballs and sauce so I made it for dinner to go with the bread.  Also had a simple salad.

 

 

 

 

[rotuts]

nice pan NM

 

how did you get the browning ?

 

let it rise in the pan, then flipped it out on to a baking stone ?

 

clever.  very cleaver.   if this was your technique, did you Pam the Pan ?

 

if not the technique, would you share it with us ?

 

very nice indeed either way.

 

i try not to go into WS.  its a cross from Apple at my Local Maul.

 

Apple of course is a different animal.

 

but Im set for both stores.  so far.

[gfweb]

Good looking eats, NM.

Yay Royals!

[gfweb]

nice pan NM

 

how did you get the browning ?

 

let it rise in the pan, then flipped it out on to a baking stone ?

 

clever.  very cleaver.   if this was your technique, did you Pam the Pan ?

 

if not the technique, would you share it with us ?

 

very nice indeed either way.

 

i try not to go into WS.  its a cross from Apple at my Local Maul.

 

Apple of course is a different animal.

 

but Im set for both stores.  so far.

 

WS is a lot like Apple.

[rotuts]

at the surface, indeed.

 

it takes Vision to see Deeper into the Apple.

 

WS not so much.

 

however I do lust after those gold pans from time to time.  This stuff :

 

http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-half-sheet-pan/?pkey=e|baking%2Bpans|148|best|0|1|24||5&cm_src=PRODUCTSEARCH

 

I did stop by WS the other day  ( after a few whiffs at Apple first ) to see what those copper-induction-$700 pans felt like

 

compared to my 3.5 mm FR copper pans.

 

these ones :

 

http://www.williams-sonoma.com/products/de-buyer-prima-matera-copper-stockpot-with-lid/?pkey=e|copper%2Binduction%2Bcookware|916|best|0|3|24||22&searchPfm=thematic-page&e|copper+induction+cookware|916|best|0|3|24||22

 

fortunately for me, on-line only.

Edited November 3, 2015 by rotuts (log)

[Norm Matthews]

The pan is non stick aluminum. I pressed the dough down into the pan and let it rise, then baked it in the pan. It's heavy aluminum and it browned without me doing anything special.  It came right out when I turned it over.  I don't know any other store close by that carries the pan. It's new from Nordic Ware.  If it turned out OK with yeast bread,  thought I might use it for Challah on Thanksgiving.  I am lousy at braiding.

Edited November 3, 2015 by Norm Matthews (log)

[rotuts]

thanks NM  I guess its this one :

 

&'>http://www.williams-sonoma.com/products/nordic-ware-heritage-loaf-pan/?cm_src=bakeware-nordic-ware||NoFacet-_-NoFacet-_-&

[mgaretz]

Didn't take any pics, but tonight we had meatloaf with mashed cauliflower.

[Norm Matthews]

thanks NM  I guess its this one :

 

&'>http://www.williams-sonoma.com/products/nordic-ware-heritage-loaf-pan/?cm_src=bakeware-nordic-ware||NoFacet-_-NoFacet-_-&

 

That's the one.

[Anna N]

Small chuck eye cooked SV x ~ 24 hours at 56.5 C. Perfect! Had interesting sides planned but was tired and hungry so it became a sandwich.

[Paul Bacino]

So..

 

Getting these ready for the holidays!!

 

Costco had Rib-Cap cuts packaged..

 

So  I'm making a pinwheel steak  with them..  probably bag em in 4s.  Sous vide @ 140ish and sear on my Boiler plate

 

When the time comes  for a party!!

 

 

 

 

 

 

[rotuts]

PB

 

wow   the usual WOW for Beef @ the MeatMeister

 

you took Beef caps  i.e. the meat on top of the Prime Ribs

 

pin-wheeled it ?

 

nice

 

why 140 ?

 

this stuff   i.e. rare as you can stand, the seared 

 

Ill be over to take a Taste Test, id not a Good sized Gobble !

 

excellent thinking BTW

 

why not 130.1 ?

 

then a sear ?

 

just saying

[Paul Bacino]

RT

 

These need a bit more temp..  it helps with that amount of Marbling.

 

Let me clarify .. also.  I don't eat this stuff that often.

 

Will probably  add a bit of porcini powder or truffle salt also.. when I go to cook.

 

Cheers  Doc

[mmille24]

I've been eyeing those Prime Rib Eye caps at Costco for a while now. I think I'll need to pull the trigger after your post.

Edited November 4, 2015 by mmille24 (log)

[scubadoo97]

Yesterday I seared some corvina and put in on a bed of shredded brussels and mushrooms

Today the left over brussels and shrooms made it into a spring roll with some green tea soba noodles and seared tuna. Served with nuoc cham dipping sauce

[sartoric]

Salmon and sweet potato patties.

Served with cucumber, celery and red onion salad, caper and dill mayonnaise, plus pita bread for stuffing the aforementioned into.

[cyalexa]

Last tomato pie of the season - bummer. No pic but looks just like this one: http://forums.egullet.org/topic/151568-dinner-2015-part-4/page-15#entry2026597

[Steve Irby]

I've been on the cooking side-lines with work and a very aggravating back problem over the past months.  Tonight I made http://www.weareneverfull.com/how-sweet-it-is-casunzieicasumziei-beet-ravioli-with-brown-butter-and-poppy-seeds from pasta that I started over the weekend but aborted as time was running out.  I served fresh pasta with cod/salmon with a cream sauce by Hubert Keller as the main and Katharine Hepburn brownies for dessert that was pretty darn tasty.  

 

Tonight's casunziei:

 

 

 

The weekend app was Alon Shaya's roasted cauliflower with various cheeses:

 

 

And a few dishes from a few weeks ago:

 

 

The gang:

 

 

The main:

 

 

And the dessert:

 

 

 

 

 

 

 

 

 

 

 

 

[gfweb]

"Katherine Hepburn brownies".....crusty and bitter?

[Steve Irby]

"Katherine Hepburn brownies".....crusty and bitter?

Not quite - crusty but not bitter (got to watch that oven temperature) and I did use valhorna cocoa. Recipe from the NY Times served

ala mode with raspberry coulis. As