Dinner 2015 (Part 7)

[Norm Matthews]

Thanks Okanagancook.  This was my first time using the popover pans too.  I got them yesterday along with a Breville Smart oven as presents to myself.   I found a lot of useful information about Yorkshire pudding here:

 

http://www.seriouseats.com/2015/12/food-lab-yorkshire-pudding-popover-best-method-science.html

 

I used a teaspoon of roast drippings in the pan then filled them about 1/3 full of batter.  The article says you get your best rise if the batter sits in the fridge overnight.  I didn't get the pans hot like I should have though.  The article said it wasn't as important with thin pans like these but it is with heavy cast iron pans that you could also use.

[BonVivant]

Nice meals, everyone.

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

 

Today we had a massive pig's shoulder and beef roll. Even the beef roll was big. The restaurant was fully booked in advance. We booked the very last seats yesterday.

 

 

Recent dinners, at my lodging.

 

Schufpnudeln

[Paul Bacino]

MY Simple Christmas Dinner!!

 

Gurnettrading company Scallops:

 

Pan fried in Grape seed oil,  finished with Butter and Bacon / Mashers/ caramelized onions / red wine balsamic sauce

 

 

 

[gfweb]

Christmas Extravaganza

 

Lunch

 

 

Smoked turkey salad with grapes and candied pecans and cranberry vinaigrette

 

 

Blueberry Crumble

 

 

Roast veg for afternoon snacking during Monopoly game. Two types of beets...sprouts...peppers...fingerling potatoes with pimenton (yellow beets, sprouts and potatoes were in a dead heat for favorite)

 

Salmon log too (not shown)

 

 

 

Dinner

 

 

 

Sauteed mushrooms

 

 

Apple juice braised red cabbage with allspice

 

 

Greens

 

 

Potatoes au gratin

 

 

SV filet topped wit soy/red wine braised onions

 

 

 

 

 

Sticky toffee pudding with salted caramel sauce

[Shelby]

Stunning Gfweb, stunning.  I LOVE your dining area.  And that clock.  Just....wow. 

[sartoric]

Christmas Day lunch in Australia, it's fairly typical to celebrate at lunchtime. 

Roast turkey with stuffing, baked ham, prawns with tartare sauce,  potato bake, salad with mango and avocados, coleslaw and artisan bread. Delicious.

 

the spread.

 

 

Afterwards, pavlova, trifle, ice cream and fruit cake, plus a nutty guest.

 

 

Thats the Pacific Ocean out there...

[scubadoo97]

Last night was my daughter birthday and dinner was brisket served with roasted vegetables, potatoes, sweet potatoes, carrots, bussel sprouts and a salad. Dessert was an ice cream cake

 

[liuzhou]

By long standing family tradition, Boxing Day dinner is curry. As a kid, that would be turkey or, more likely, chicken but tonight I made a prawn curry. Much better.

 

It's a hybrid curry in that I used Indian spicing but Thai coconut milk.

 

[Okanagancook]

Thanks for the link Norm.  A good read.  We clearly filled our cups too much, I think they were about 2/3 full.  Need to make half the batter volume for that six cup popover pan.

I have "The Great Book of Yorkshire Pudding" by Elaine Lemm.  Here is her video on YP:  http://foodanddrink.yorkshirepost.co.uk/recipes/perfect-yorkshire-puddings/

She really stresses resting the batter but now I think I will make it the night before and then take it out an hour before baking.  That was interesting about the flavour development of an overnight batter. I use beef fat by the way.

(In her little book she has ideas for using the puddings, like the onion filled ones mentioned over at Serious Eats.  She also mentions putting Irish Stew or chilli in the cups.)

[gfweb]

17 hours ago, Norm Matthews said:

Thanks Okanagancook.  This was my first time using the popover pans too.  I got them yesterday along with a Breville Smart oven as presents to myself.   I found a lot of useful information about Yorkshire pudding here:

 

 

You will love the BSO, Norm. I just wish it was about 3 inches wider.

[Okanagancook]

12 hours ago, Shelby said:

Stunning Gfweb, stunning.  I LOVE your dining area.  And that clock.  Just....wow. 

Took the words right off my keypad Shelby.  The food looked amazing too.

We are all so fortunate to be able put on such wonderful Christmas meals.

[kayb]

Lovely dinners, all -- @Norm Matthews those popovers are things of beauty, and @scamhi, I would have made latkes topped with caviar for breakfast this morning but for having used all the potatoes yesterday in potato salad! Gorgeous claws, too. @Shelby, the fishes look marvelous; so glad you're enjoying the oysters.

 

We had a rather simple dinner oriented toward the three preschoolers around which the day revolved -- ham, turkey, mac and cheese, asparagus, broccoli, potato salad, deviled eggs, and a big tossed salad. I think I enjoyed it about as much as the big traditional fare. Many leftovers for today!

 

 

 

[huiray]

Stewed/braised pork hocks (from here) w/ hand-made Fuzhou-type thin wheat noodles (手工麵線) and Choy Sum (Brassica rapa var. parachinensis; 菜心).

Chopped scallions (蔥).

 

[Norm Matthews]

3 hours ago, gfweb said:

 

You will love the BSO, Norm. I just wish it was about 3 inches wider.

I have already used it three times and only had it two days.  It's very nice.

[mgaretz]

I had a lot of leftover compressed pineapple so I made Thai-style Fried Rice, which I haven't made in years.  It was basamati rice, chicken thighs, green onion, snow peas, carrots, peanuts, compressed pineapple, golden raisins and flavored with garlic, ginger, soy sauce, fish sauce, sugar, and sriracha.

 

 

 

[ninagluck]

no meat tonight for me after the duck I had at my  mum's place yesterday. simple yeast dough, jerusalem artichoke puree, anchovis, capers

[huiray]

3 hours ago, mgaretz said:

I had a lot of leftover compressed pineapple so I made Thai-style Fried Rice, which I haven't made in years.  It was basamati rice, chicken thighs, green onion, snow peas, carrots, peanuts, compressed pineapple, golden raisins and flavored with garlic, ginger, soy sauce, fish sauce, sugar, and sriracha.

 

 

 

 

Looks nice.  I imagine, though, that you know that Thai fried rice does not need pineapple for it to be "Thai fried rice". What you made is more-or-less khao op sapparot, a fancy version (e.g. with those raisins added in) of Thai Pineapple Fried Rice (khao phat sapparot) which is itself a subset of "Thai Fried Rice".  FWIW some purists say that only fish sauce (no soy sauce) is to be used otherwise it becomes more like Chinese fried rice - but one cooks and eats according to one's desires. :-) :-D

[sartoric]

A simple BLT with Swiss cheese, mustard and mayo.

The ingredients.

 

The sandwich.

 

The catcher of crumbs.

 

 

Edited December 26, 2015 by sartoric (log)

[ChocoMom]

 

OKay...so, I have the appetizer, and the dessert. Pinecone Cheese"ball", and this particular dessert was a devil's food cake with a dark chocolate mint ganache filling, frosted with Peppermint buttercream. Decorations were a bunch of winterwonderland goodies for my niece, nephews, and youngest daughter.  Let me just say, Sixlets make awesome ornaments and creature's noses.

 

The missing pics include the extra- long dinnertable with the homegrown brined turkey, garlic mashies, gravy, green bean cassarole, homegrown carrots in brown sugar/cinnamon; Roasted Blue Hubbard squash cubed with olive oil and herbs; homemade applesauce & cranberry sauce, fresh baked rolls, green salad, raspberry streudel, pumpkin pie, and a large bottle of wine my FIL downed almost single-handedly.  He already came without a filter; the wine just made the evening's conversation far more colorful than usual.

[Shelby]

I LOVE that pinecone cheese ball.  Recipe please

 

Oh and I also love that cake.

 

And your F-I-L

 

 

[ChocoMom]

Thank you, Shelby!  Here is the recipe:  http://allrecipes.com/recipe/240702/pine-cone-cheese-ball/?internalSource=staff%20pick&referringId=76&referringContentType=recipe%20hub

I tweaked it a little. Added some bleu cheese crumbles and a few pine nuts to the mixture.  The addition of the Cayenne pepper is wonderful! 

 

The cake was fun. I added lots of dark chocolate scraps (from the workshop) right into the cake batter. The frosting was KAF's vanilla buttercream mix, with a few drops of peppermint oil. Decadent on the inside; goofy & playful on the outside.

 

My father-in-law....is a hoot. He's a 100% Finlander. Worked in steel plants for 50 years +. He's probably as colorful (and lovable) as they come! 

[rotuts]

wow

 

nice CM

 

no more pics ?  the HomeGownTurk ?

 

[Steve Irby]

Tonight's dinner was kind of a summer meal since the weather has been so darn warm.  Fried green tomatoes, boiled shrimp and remoulade along with fried oysters and catfish.  Dessert was leftover from Christmas -brandy eggnog panna cotta.

 

[mgaretz]

5 hours ago, huiray said:

 

Looks nice.  I imagine, though, that you know that Thai fried rice does not need pineapple for it to be "Thai fried rice". What you made is more-or-less khao op sapparot, a fancy version (e.g. with those raisins added in) of Thai Pineapple Fried Rice (khao phat sapparot) which is itself a subset of "Thai Fried Rice".  FWIW some purists say that only fish sauce (no soy sauce) is to be used otherwise it becomes more like Chinese fried rice - but one cooks and eats according to one's desires. :-) :-D

 

Yes I know.  The dish it's modeled after is from a local Thai restaurant and they just call it Thai Fried Rice.  I added the "Thai-style" to imply that liberties had been taken!

[huiray]

Fish, loofah & woodear fungus.

Red snapper fillet, cut into slices, marinated w/ good Shaohsing wine, salt, ground white pepper. Drained, tossed w/ corn starch, fresh ground white pepper, a wee bit salt. Fried in hot oil/hot pan on both sides till golden, reserve.

Angled luffa (Luffa acutangula; 絲瓜 (si1 gwaa1) a.k.a. 勝瓜 (sing3 gwaa1)) de-ridged and cut into slices, dried wood-ear fungus rehydrated & trimmed. Chopped smashed garlic, sliced ginger, hot oil, hot pan; luffa & fungus added in, stir-fried; a mixture of {double-fermented soy sauce, bit of dark soy sauce, oyster sauce, good Shaohsing wine, some hon-mirin [Takara], corn starch slurried in} added in and stuff stirred around; the reserved fried fish slices added in and everything gently folded in.  Served, dressed w/ coriander leaves.

 

On the way there.

 

Harm Choy Tong, relatively simple version. (Pickled mustard soup w/ chicken & stuff)

Pickled mustard (the vegetable used is large-leaved "kai choy" in the unpickled form), soaked & trimmed. Water, chopped-up chicken thighs, the trimmed soaked mustard, a few canned skinned whole tomatoes [Red Gold] roughly cut into quarters, sliced ginger, sea salt, rice vinegar, bit of rice bran oil, simmer. Chunked soft tofu added near the end, seasoning adjusted. Total cooking time about 1+ hour.

 

Eaten w/ white rice.