Dinner 2015 (Part 6)

[Toliver]

Prime rib leftovers are a wonderful luxury, Shelby. :-)

Stretching that prime rib further, my mom makes beef noodle soup from the prime rib bones (which are cut off by the butcher but tied onto the roast during roasting). 

[Smithy]

Stretching that prime rib further, my mom makes beef noodle soup from the prime rib bones (which are cut off by the butcher but tied onto the roast during roasting).

We do Texas ribs with them instead: although they've already been cooked as the rack for the meat, we slow-cook them until their meat is fall-off-the-bone tender, then stuff ourselves further. One of us prefers a barbecue sauce painted onto the ribs while they're still in the oven, the other likes the occasional different sauce, or none at all.

Then, and only then, we might consider something like a beef broth, but our canine family member usually wins the guilt-trip.

[ChocoMom]

Candy. I had candy for dinner last night.

 

And wine.

 

I'm a little ashamed. But not too much.

 

Oh, that's alright, Kay!  Remember: Chocolate...it isn't just for breakfast anymore.

 

When I was in college, I used to start each day with a can or two of Coke classic and a couple Hershey bars. Had a bowl of Mackinac Island Fudge ice cream for lunch with another Coke. Dinner....Chicken and Rice soup, or Chicken Noodle Soup.

[Paul Bacino]

BKEats Ravioli 

 

Beef Ravioli

 

Filling

 

Sous vide  Chuck Roast in Johnny's Jus/  Parm Cheese/ Curly Parsley

 

BK recommended the pirogi press 

 

 

 

I used an AP flour  100g/1egg plus 1yolk --I did the Atlas to 5  and 6--  not sure which I liked better with the AP..  maybe the 6

 

" Mikey Liked it "

 

 

Finished!!    Marinara / cheese and Nutmeg

 

Edited December 4, 2015 by Smithy
Removed extraneous space at end of post (log)

[rotuts]

nice pic of Mikey !

[ElsieD]

I like Mikey!

[JoNorvelleWalker]

Half a small roast chicken.  Sauce allemande (Raymond Sokolov, Saucier's Apprentice) -- and I am getting faster at making it!  Wild rice with mushrooms (Richard Crausman, French Classics Made Easy).  Since I have some lovely traditionally harvested wild rice.  Slightly ashamed to admit it, canned cranberry sauce.  But the red looks so pretty against the beige and browns.

 

Methode rotuts.

 

My only regret:  the sauce allemande was supposed to have served six people.

[liuzhou]

 

Chicken curry. Chicken breast, shallots, garlic, hot green chilli (美人椒), tomato, Indian curry paste, salt and white pepper, coriander leaf/cilantro and chives. With rice. And beer.

 

On a chilly, rainy, horrible evening.

Edited December 4, 2015 by liuzhou (log)

[huiray]

Couple of dinners.

 

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Smoked Cajun sausages [Claus'], sautéed cipollini onions & baby portobello mushrooms, blanched baby kai-lan plants, wild rice [Bineshii] cooked separately then tossed in the fond/juices/residues in the pan on heat after doing the sausages and onions/mushrooms.

 

 

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Hiyayakko.

 

 

Soft tofu chunks, julienned hakusai (leafy parts mainly), katsuobushi, chopped scallions. A sauce made from a mixture of soba shoyu [Assi], hon-mirin [Takara], "Hokkaido kelp-flavored naturally brewed soy sauce" [Wei Chuan] and water, was brought quickly to a brief simmer then poured over the cold tofu and the toppings added.

 

 

Beef shin stewed w/ bamboo shoots & daikon.

 

 

Smashed garlic & generous sliced ginger sautéed in medium-hot oil, then beef shin sliced into thick rounds and browned a bit, mutenka shiro miso [Maruman] added, everything tossed around, water added, simmered for a while. Fresh bamboo shoots (see here, scroll down) halved then stripped of bracts & trimmed suitably were simmered** in salted water (strong simmer) for ~30 min. Peeled baby daikon cut into rounds were added into the pot w/ the simmering bamboo shoots (to temper the bitterness of the young daikon) and the mix simmered for a little while more, everything then drained and rinsed, the bamboo shoots sliced up and added in to the simmering beef shin, followed a while later by the reserved daikon. A good shot of hon-mirin went in, seasoning was adjusted and simmering continued till it was judged satisfactory. (2++ hours in all)

ETA: Drinking sake also went in with the hon-mirin.

 

** Fresh bamboo shoots contain cyanogenic glycosides which need to be removed/transformed; the simmering/boiling takes care of that.

Edited December 4, 2015 by huiray (log)

[Shelby]

Made a bone-in turkey breast (cut from a domestic turkey that we bought--one of those grocery store ones that has been injected with brine) last night.  Going to use a lot of the rest of the parts for broth/turkey noodle soup.  I ran across some tips from Gulfporter in another thread and boy, that turkey was good.  We have enough left over for some sandwiches.  Need to make bread.  Green beans (done in the Instant Pot), stuffing, taters and gravy made from the turkey leavins'.  

 

 

[Toliver]

Made a bone-in turkey breast (cut from a domestic turkey that we bought--one of those grocery store ones that has been injected with brine) last night.  Going to use a lot of the rest of the parts for broth/turkey noodle soup.  I ran across some tips from Gulfporter in another thread and boy, that turkey was good.  We have enough left over for some sandwiches.  Need to make bread.  Green beans (done in the Instant Pot), stuffing, taters and gravy made from the turkey leavins'....

Here I thought I had had my fill of Thanksgiving and now you've made me hanker for more. Thanks, Shelby!

[BonVivant]

Halibut has such a fine and fatty texture it's hard to capture. Basically the fish filet was steamed, greens were kale, red sauce is Malaysian crispy dried shrimp with chilis.

 

 

 

[JoNorvelleWalker]

Ribeye two hours at 57 deg C.  The deckle or whatever you want to call it came loose, so I saved that for another meal.  Broccolini, béarnaise, baguette, Boursin.  A tasty, inexpensive Rioja Montecillo 2009.

 

The only disappointment was the baguette.  It was OK, not great.  I am ashamed that while sometimes I can bake an excellent baguette I cannot do so repeatedly.

 

I am consoling myself with a glass of Colonel E.H. Taylor.

[liuzhou]

Duck breast on a bed of wilted spinach with new potatoes.

 

 

10-9-8-7-6-5-4-3-2-1

Edited December 5, 2015 by liuzhou (log)

[liamsaunt]

BonVivant, that halibut looks delectable

 

The other night I made a pork tenderloin for the first time.  I don't make pork often, and when I do, I typically cook bone in chops or a roast.  I wrapped it in prosciutto before roasting.   It got a little more cooked that I was aiming for.  My meat thermometer's battery is dead at the moment.  Served with a sage wine butter, smashed potatoes and shredded brussel sprouts.  I really like shredded brussel sprouts, so fast and easy to make.

 

 

 

[Kim Shook]

Liamsaunt – I just sat and stared at your scallop rolls for about 5 minutes.  Fabulous. 

 

Baselerd – love the idea of charred octopus in the spring rolls!

 

Shelby – You can make Yorkshire pudding in a large pan – making, in effect, one large pudding (it doesn’t puff quite as much – this was the kind of pud that I grew up on) and apparently, in Canada, they make some sort of French dip thing, wrapping the roast beef in the large pieces of pudding and using the gravy for the dip.  Just the idea of this makes me feel faint.  I am determined to figure this out some day.

 

Eight perfectly cooked and peeled hard boiled eggs:

Peeled with the shaking in a plastic bowl with water method.  Done while the eggs were still warm and the shells just fell off. 

 

Egg salad and olive and cream cheese spread to go with a meal basket for a lady at church who had some surgery:

[demiglace]

Here Kim Shook  http://www.foodnetwork.ca/recipe/yorkie-beef-dip/12364/

[gfweb]

Some recent dinners

 

Tomato, arugula, sage fritata

 

 

Duck with lingonberry gastrique, spiced red cabbage, fingerlings

 

 

5 spice braised short rib with an indecent amount of braised veg and crusty bread

 

 

Lamb chops with cranberry demiglace, potatoes and roasted cauliflower

 

[Ann_T]

Gfweb,   Other than WOW!!! what else is there to say.

 

 

Pork Schnitzel and  Spaetzle with caramelized onions. 

[Norm Matthews]

I had printed off a couple recipes I saw online and wanted to give a try.  Cassie made chicken the day before and one of the recipes I was going to try was also chicken. I thought it would be ok to have chicken twice until Cassie told me that the recipe she did  was the same as the one I was going to try.  Oops.  So I still did the oven roasted potatoes but got some ribeyes to grill instead.  I never would have thought I'd be grilling outside in the middle of December without wearing a parka but it was downright balmy.  We also had spinach and broiled tomatoes. 

[huiray]

Various meals.

 

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Leftover beef shin, bamboo shoot & daikon braise (see here; scroll down) with handmade Fuzhou-type thin wheat noodles (手工麵線; sau2 gung1 min6 sin3).  Plus Chinese-type spinach (菠菜) blanched in oiled simmering water & dressed w/ oyster sauce & white pepper.

 

 

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Faroe Islands salmon fillet marinated and steamed w/ ryori-shu, hon-mirin, sake, sea salt, white pepper, bunapi-shimeji, ginger, scallions, coriander leaf.

 

 

Eaten w/ hōrensō (spinach) & hakusai (Napa cabbage) briefly simmered in fresh chicken stock/broth.

 

 

Plus white rice.

 

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Chicken rice.

Quasi-Hainanese style.

 

 

Chicken ("Just Bare Chicken" young whole chicken) poached w/ the barely-simmering method this time; scallions in chicken cavity, lots of lightly crushed ginger, sea salt, a bit of ajinomoto in water. Removed when done, lightly rubbed w/ "pure sesame oil" (un-roasted) [Dragonfly] and chilled in the fridge for a short while.

Rice – peanut oil, minced ginger, chopped smashed garlic, long-grain rice, the poaching stock w/ the floating chicken fat, pandan leaves (frozen --> thawed, tied into bundles). Cook in the usual way (stovetop).

Soup – Green cabbage in some f the poaching stock.

Sauce – Medium-hot oil, chopped crushed garlic, sauté; quench w/ a mixture of double-fermented soy sauce [LKK], a bit of dark soy sauce [Yuet Heung Yuen], good Shaohsing wine, enough water, ground white pepper; bring back to a low simmer for a minute or two.

 

[huiray]

Last night – Shrimp, capers (Pantelleria salted capers), tomatoes (halved Cherub tomatoes), garlic, EV olive oil, fresh lime juice, ground black pepper, just-cooked capellini [De Cecco], some of the caper-soaking water + some of the pasta cooking water, toss in pan. Serve.

 

 

Spinach, Napa cabbage, scallions salad. Dressed w/ Maussane-les-Alpilles olive oil (Fruité Noir), 10-year balsamic vinegar [Vecchia Dispensa], Maldon sea salt, ground black pepper.

 

 

[mgaretz]

Reposting my latest dinner:  Smoked pork loin roast with cherry sauce.  The sauce was made with sour cherries, sugar, butter, seasoning, salt, pepper, balsamic vinegar and cream sherry.  Served with steamed cauliflower with butter and crushed cashews.

 

 

 

[kayb]

Rotini with smoked salmon alfredo sauce. Meh. Sauce was too rich, and the smokiness of the salmon got lost.

 

[Anna N]

Edited December 11, 2015 by Smithy
To remove two unwanted and unrelated images. (log)