Dinner 2016 (Part 3)

[liuzhou]

When my water supply was cut a few days ago, it quickly became clear that it was a major problem and wasn't going to be resolved any time soon, so I decamped to my countryside house and waited for the call to tell me that H²O had been restored. It took three days.

 

I tend not to cook out there. No shops and only a very basic market. Today, I got the call and am now back in the city. I baked a screwed up loaf of bread , then moved on to dinner.

 

 

Spaghetti with blood sausage and chicken livers. Also contains cream, shallots, chillies and shiitake mushrooms.

 

Then some strawberries with the remainder of the cream.

 

[ElsieD]

Roast chicken and gravy, carrots, cranberry sauce and Norm Matthew's Strip House Potatoes Romanoff.  The recipe called for white cheddar but I only had yellow so that's what I used.  Thanks, Norm!  The spuds were very good.

Edited March 15, 2016 by ElsieD
fixed a typo, added picture (log)

[ElainaA]

My camera battery died as I tried to take a picture. Dinner was chicken thighs baked with peppers (red and green), prosciutto ,onion and tomato, white wine, brandy and chicken broth. Served with rice and a salad. From a Spanish cookbook that I like very much.

 

Edited to say: I hate it when people arrive at a dinner I have all planned out with something that does not fit in. "They just HAD  to bring something.!" Do others here feel that way?

 

edited again to say: This comment was supposed to be in a different thread - the one on casseroles.I seem to have messed this up. Sorry. 

Edited March 15, 2016 by ElainaA (log)

[Tere]

Yes. I used to host dinner parties and would do my very best to limit well meaning arrivals to alcohol, or dessert if they must. My peer group did a lot of mad banquets in our 20s to which you were expected to contribute a share of the ingredients so thankfully that wasn't too much of an issue

[JoNorvelleWalker]

No time to cook tonight:  steak sandwich on (store bought) potato roll.  Steak was rare fillet mignon leftover from yesterday's dinner.  Very thinly sliced.

[rarerollingobject]

A small dinner for me, as I'm still not feeling well; tempura zucchini flowers. I make them with a very light, watery tapioca starch batter. Because I like the coating to shatter like glass in the mouth, rather than be a thicker batter through which you can't see or properly enjoy the flower (IMO). I didn't stuff them, sometimes I like them just as they are. Sprinkled with soft pink Murray River salt flakes.

 

But I wasn't too sick to scoff 2 of my latest popsicle creations for dessert; strawberry, black pepper and Cointreau.

 

[liuzhou]

@rarerollingobject Sorry to hear you are unwell. Your tempura zucchini flowers look wonderful. I can see what's for lunch at the weekend.

 

Hope you recover soon.

[liamsaunt]

 A couple of recent meals. A salad with grilled steak and haloumi, creamy cucumber dill dressing and some grilled pita bread.  I grilled some chicken too since I dislike red meat but I guess I did not get a picture.

 

 

 

And my fish share started up again yesterday, so last night we had monkfish roasted with mushrooms on mashed potatoes with spinach

 

[ElainaA]

@liamsaunt  I am so jealous of your fish share! The fresh fish in our local stores is very VERY limited - cod, salmon, swai, sometimes tilapia and haddock, occasionally swordfish or tuna. I haven't been able to buy monkfish (which I really like) in years.

Edited March 15, 2016 by ElainaA (log)

[Shelby]

RRO-I've made a note to myself to find tapioca starch.  I think I would love zuke. flowers fried like this.

 

Elsie--Lovely chicken and gravy up there.

 

KayB-YES.  Silver Queen corn...there is no other corn that comes close imo.  Going to plant again this year...hopefully more of it comes up.

 

It was hot yesterday.  I just can't believe this weather.  Ronnie and Chum decided to go fishing at our river. 

 

 

 

Came back with 3 lovely crappie and 2 drum--a HUGE drum.  

 

 

 

 

 

Strawberries, cream and Twinkies (don't hate on me lol) for dessert.

Edited March 15, 2016 by Shelby (log)

[rotuts]

@Shelby   

 

nice as usual.  those strawberry better not be from you garden.

 

just saying  

[gfweb]

Nice crappies

 

What's drum like to eat? They've always looked carpy to me and I threw them back

Edited March 15, 2016 by gfweb (log)

[Shelby]

I wish the strawberries were mine!  I have some plants and if we are lucky we each get to eat one berry a piece every year.

 

Oh gfweb drum are really good.  I know most people think they are a "trash" fish.  Nice white meat.  Very clean.  Taste like a crappie or a bass.  Seriously.  Not carp like at all.

[ddelima]

A couple of my recent meals. 

 

Pasta and sausage frittata. Recipe from America's Test Kitchen. 

       

 

Salted cod (bacalhau) cream toasts and salted cod risotto. First time making and trying cod cream and it turned out delicious. I first confited cod to be used in the risotto and the oil and fat extracted from the confit where used for the cream, mixed with lime juice.

    

 

Beef sirloin cap sous vide and baked kale.

 

Rick Bayless slow cooker chicken soup

 

Cassoulet - the picture doesn't do it justice. My favorite meal of the year by far.

[sartoric]

Nonya chicken curry with potatoes and zucchini.

Served with rice, pickled cucumbers, roti bread and papaya chutney.

 

[ElainaA]

Pasta with fresh ricotta, peas, bacon and parmesan. And a salad with the last of this planting of micro greens. Why didn't I start another batch 2 weeks ago? I have no idea.....  I also had some bread i baked today but I forgot to put any out. We really didn't need it.

 

 

[ElsieD]

Sort of a Creole(y) type stew with potatoes, okra, onions, tomatoes and garlic.  Haddock on top. The only thing that made it sort of Creole was the Creole seasoning and I suppose the okra.

[Ann_T]

Butterflied a couple of small pork tenderloins and stuffed with a sage and onion bread dressing.

 

Ready for the oven.

 

Mashed potatoes, sautéed spinach and baked squash.

[rotuts]

@Ann_T    

 

what are those pinkish purple tie-up thingies ?

[Ann_T]

7 minutes ago, rotuts said:

@Ann_T    

 

what are those pinkish purple tie-up thingies ?

Rotuts, they are just silicone food ties.   I've had these for years.  Brand name is "The Foodloop"

[sartoric]

14 minutes ago, Ann_T said:

Rotuts, they are just silicone food ties.   I've had these for years.  Brand name is "The Foodloop"

Thanks @Ann_T I wanted to know too.

 

Your meal looks delicious ! Two of my favourite things, mashed potatoes and spinach...okay and I really like pork and pumpkin.

[JoNorvelleWalker]

As it happens it was a two mai tai evening, and as that sometimes implies the wild rice boiled dry.  Such, sadly, is life.  At least some was salvageable.

 

With Food Lab roast chicken, cranberry sauce, white wine (soave) and brocollini.

 

No complaints till work tomorrow.

 

 

 

[huiray]

Some recent non-Western stuff.

 

Kam Heong Clams.

 

Stir-fried kai-lan hearts.

 

Halibut steamed w/ ginger/scallions/other stuff.

 

Beef short ribs stewed with daikon & stuff. Sautéed round Valor beans. White rice.

 

Cantonese Roast Duck [Asia Mart], wonton-flavor hor fun [Sau Tao], Taiwanese choy sum.

 

Pork spare ribs (short-cut), fu-jook (dried oiled tofu skin rolls), garlic, woodear fungus, fresh bamboo shoots prepared accordingly, fu-yee (fermented bean curd), this-and-that.  White rice.

 

Various other meals, cheeses, Western-type deviations, this-and-that, etc etc.

Edited March 17, 2016 by huiray (log)

[mgaretz]

Ribs last night.  St. Louis style ribs, rubbed then smoked for 6 hours at 225F.  Sauce applied at the 5.5 hour mark.  Served with white corn, salad and a glass of John Christopher Cellars Starlight red blend from 2008.  Dessert was homemade cherry-chocolate-almond non-dairy ice cream.

 

 

 

[HungryChris]

1 hour ago, mgaretz said:

Ribs last night.  St. Louis style ribs, rubbed then smoked for 6 hours at 225F.  

What wood do you use for smoking pork what wood for chicken, if you smoke chicken? Hickory is the easiest to come by here and is fine for pork IMO, but a bit too harsh for chicken. I use hickory for salmon, but would like to try alder and a few others if I could find some.

HC