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Dinner 2016 (Part 1)


Anna N
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image.thumb.jpeg.c93fbef3f19a95f7c788c0fimage.thumb.jpeg.2af977bf299ca4598cc32e0image.thumb.jpeg.371b09f9e63504be18cd331image.thumb.jpeg.4896ee25e11d1486187df44Roast chicken, with pesto under the breast. Veggies are chat potatoes, pumpkin, parsnips, shallots, zucchini and baby Roma tomatoes. Served with Brussels sprouts sautéed with bacon and pan juice gravy.

 

 

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Mushroom fritata for one

 

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Pork roast with apple/mustard sauce and raost veg

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Big ass pork chop with spiced smoked yams

 

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Strip steak with madiera pan sauce, sauteed romaine, mushrooms and potatoes

 

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Adobo pork tenderloin with roast veg

 

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Turkey breast stuffed with dates and mexican chorizo and a roasted tomato puree (with cumin), diced yams and yukons

 

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Braised pork tongue [Love Handle] sliced up and browned in an oiled pan, a headcheese egg [Love handle], fried farm eggs [eggs: Schacht Farm], coarse Braunschweiger [Claus' German Sausage & Meats], icicle radish [Nading Farm].

Semolina bread [Amelia's Bakery].

Winter spinach blanched in oiled simmering water, drained, dressed w/ ponzu sauce & white pepper.

 

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Edited by huiray
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9 hours ago, kayb said:

@BonVivant, I really want to come have dinner with you.

 

Haha... you would be quite welcome to join us.

Though, we don't eat curries and are slow eaters.

 

I enjoy looking at everyone's meals here every day! Thank you, all!

 

------

Dinner last night was my usual oven roasted brill with huge roe sack. I love brill and I love roe!

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On January 15, 2016 at 8:22 AM, Thanks for the Crepes said:

 

@liamsaunt,

 

Your salmon burgers look lovely.

 

What is the herb sprigging out? It almost looks like clover on the left side of your photo. Pea shoots? Then on the right hand burger it looks like mizuna?

 

I have to compliment you on your food photography. You are quite talented.

 

Thank you!  The greens on the burgers are baby arugula.

 

 I had some family over for a dinner and to watch the Patriots game (yay Patriots!).  When I have groups I often serve buffet style.  I usually don't take photos of group meals because it is so hectic but I decided to try and take some yesterday.  I made a mustard coated rib roast

 

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sliced

 

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there was also chicken with mushroom white wine dijon gravy for those who don't eat red meat (like me!) but I did not get a picture of that for some reason.

 

sides were mustard roasted potatoes

 

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whisky glazed carrots

 

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spinach gratin

 

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onion rings

 

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There were also homemade dinner rolls, but I did not get a picture of those.

 

I planned to serve an apple crumble for afters but we finished eating too close to game time to have time for dessert.

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rotuts, its so simple, do a batter with cornstarch, flour, 1:1,  water, some garlic, ginger, s+p, chilipowder, pre-cook the cauliflower florets for abt 7 min, drain, coat with the batter and deep fry. serve with homemade sweet+sor sauce.

Edited by ninagluck (log)
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Sartoric - that crunch mix sounds delightful. I will have to look for it. The peanuts look dry-roasted. One of my Farmers Market vendors sells little $1 packets of corn nut, pepitas, spiced limas, as he does dark roasted in the shell peanuts for me on site. Hmm - may have to make my own blend ;)  The fried shallot is everywhere here in Indian and Asian markets as well as the peas. 

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Last night, cranberry beans:

 

CranberryBeans01162016.png

 

 

...very pretty before cooking.  Not so much after, unfortunately.  I flavored them with shallot, garlic, and lots of sage stalks.  And salt at the beginning, which I think shall be my practice from here on in.  Served with parmesan, Boursin and bread.

 

The inspissated bean broth was perhaps the best part.  Will probably cook up the leftovers with pasta.

 

Edited by JoNorvelleWalker
Problems with new forum software (log)
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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

 

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Yesterday’s football snacks – shrimp cocktail:

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I used Alton Brown’s method of broiling shrimp, without the brining and even without the brine they were so moist.  I’ve liked Ina Garten’s method of roasting,too.  I don’t think I’ll ever go back to boiling shrimp.

 

Pickle-y stuff:

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Went very casual with this stuff!

 

Wings just out of the frying pan:

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Sauced:

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With bleu cheese dressing and celery and carrots.  Mr. Kim’s are on the left with just Buffalo sauce.  Mine on the right have very little Buffalo sauce and lots of honey. 

 

Cheddar-stuffed pretzels and mustard sauce:

DSCN1176.JPG.659a5f2a059e9c4a321e889d87f

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3 hours ago, heidih said:

Sartoric - that crunch mix sounds delightful. I will have to look for it. The peanuts look dry-roasted. One of my Farmers Market vendors sells little $1 packets of corn nut, pepitas, spiced limas, as he does dark roasted in the shell peanuts for me on site. Hmm - may have to make my own blend ;)  The fried shallot is everywhere here in Indian and Asian markets as well as the peas. 

 

Yes, heidih, it is delicious although a product of laziness on my part. Our local shopping centre has a Filipino grocer, so it's easy to grab a 100 g packet for AUD $1.40.

I'm trying to replicate the crunchy salad toppings from Myanmar where we did a cooking school, there was no packaging and I'm finding it difficult to establish what those little crunchy things were. These are close, but not the full deal.  I'll keep trying though.

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