Dinner 2016 (Part 4)

[naguere]

Living a bachelor life, these are three dinners cooked by me:

 

 

Having rubbed a chicken breast with curry powder, soy sauce and some oil, I put it on the griddle first and then under the grill.

 

My Thermapen was tops and I had naturally cooked it to 74C (by chance really.) I will make two salads out of that.

 

The circular things are Cod Roe Fritters (from tinned cod’s roe  Princes as it happens.)

 

The other dish is veal liver, thank to Lidl, defrost and heat through, it is very good  value and delicious.

 

Two plates with Jersey Royal Potatoes , first of the season and lush.

 

 

[Shelby]

8 hours ago, Thanks for the Crepes said:

 

Did you add some beef or pork fat to your venison? I do love venison when I can get it, but it's extremely lean, and needs some help from another fat for sausage, burgers, or meatloaf. Why do you think it was dry this time, Shelby?

 

Oh, and your garden asparagus, mashed potatoes and brown gravy look killer.

Oh yes, when we grind our venison we add fat.  I think we used beef fat from a brisket last time but I'm not sure. 

 

I dunno why it was dry....I'm hit and miss when it comes to meatloaf.  When I make a good one I always think I'll remember how I did it....and then I don't lol.

[ElainaA]

Pasta with shrimp, garlic and good olive oil - and a bit of parmesan. I know that cheese on pasta with seafood is just not done - but I like it. With bread I made yesterday (CI's "almost no knead bread" - our staple - I bake it twice a week.) And salad, of course.

 

 

[suzilightning]

A beautiful day here!!! What is that bright orb in the sky though?!?

Since it is warmish here today I stopped while out and picked up some shrimp, baby bok choy, parsley and green onions.  I have Hokkien stir fry noodles, various sauces - black bean, Hoisin - rice wine vinegar, sesame oil and garlic.  I'm going to blanch the bok choy then stir fry it with the shrimp, white of the onions  and garlic, put it over the cooked noodles then sauce it and finish with the green part of the green onions and some parsley.  Leftovers for John's lunch tomorrow.

[liamsaunt]

Last night's dinner: cedar plank grilled Faroe Island salmon, baked sweet potato, and braised green beans, summer squash and tomatoes.

 

[Thanks for the Crepes]

16 hours ago, ElainaA said:

Pasta with shrimp, garlic and good olive oil - and a bit of parmesan. I know that cheese on pasta with seafood is just not done - but I like it. With bread I made yesterday (CI's "almost no knead bread" - our staple - I bake it twice a week.) And salad, of course.

 

 

 

I agree with you, @ElainaA, seafood is normally not served with cheese in Italian dishes, but I do prefer it in some. Your dish looks delightful, and reminds me of a dish my best ever roommate made for my birthday in circa 1984. I continue to make it 32 years later.

 

It's a simple one where you boil spaghetti, saute sliced mushrooms with crushed garlic in lots of butter, remove keep warm, and then saute peeled and cleaned good shrimp in more garlic and a gracious plenty of butter in the same pan. You combine both sauteed components with the hot, cooked spaghetti, toss, and hit it with parmesan cheese and a little finely chopped flat leaf parsley if you wish. This is a dish that defies the Italian rule of no cheese with seafood. It is divine, and in my opinion transcends the traditional wisdom on this matter.

[huiray]

Stuffed morels w/ tagliarelle.

Morels [Annabelle's Garden] were stuffed w/ a mixture of ricotta cheese [Galbani], grated Parmigiano Reggiano, some Maldon salt, a bit of olive oil, chopped pine nuts, chopped morel stems, and plenty of chopped Western chives; then drizzled on the outside w/ Alziari olive oil and baked, putting pats of extra stuffing on top somewhere round about halfway through.

Cipriani tagliarelle was cooked as usual then tossed with some butter [Sèvre & Belle] in the bowl containing remnants of the ricotta mixture.

Chopped chives garnish.

 

On the way there:

   The top ones were stuffed, the bottom smaller ones saved for another day.

 

 

Plus a salad.

Young spinach & baby kale [both from Nading Farm], ripped up; green asparagus [Daily Farm, at CFM]; parsley; Persian cucumber. Dressed & tossed w/ olive oil [Moulin Cornille (Fruité Noir), Maussane-les-Alpilles], AgroDolce Bianco Delizia Estense, Maldon salt, black pepper.

[liuzhou]

Brined and pan roasted chicken breast. Pineapple and mushrooms fried in the chicken fat and olive oil. Skinny fries. This is half of what I ate.

 

[Shelby]

Worked in the garden for hours yesterday.  The weeds have been prolific.  Why can't the rabbits eat the weeds????  Anyway, I was so tired last night.  Was happy to have homemade buns in the freezer along with some really good keilbasa that I did in beer with some onions.  

 

[David Ross]

From our Ramen Cook-Off, Crispy Fried Prawns with Ramen Noodles in Miso Broth.

 

[Ann_T]

Elaina, lovely  bread. Just look at that great crumb.

 

Liamsaunt, beautiful photo.

 

Grilled burgers and shoestring fries (double fried) for last night's dinner.

 

'

 

Homemade Kaisers.

[liuzhou]

10 hours ago, Shelby said:

Why can't the rabbits eat the weeds????

 

I guess for the same reason we don't. They usually don't taste so great. There are obvious exceptions, but I bet the rabbits know that, too.

Edited May 13, 2016 by liuzhou
typo (log)

[rotuts]

""  super-dry VML ""

 

freeze some bacon, fatty kind.  'process' the Fz bacon into little bits.  add to the VML  next time.

 

 

[BonVivant]

Had a BBQ today but you have already seen it all so I just made a photo of the aubegines. The sauce is quark, has dried thyme. And pomegranate seeds.

 

[Norm Matthews]

The store nad some breaded and skewered chicken which I browned in butter, then finished in the oven with tomatoes and Parm. cheese, then served with rice and parsley.  We also had salad and dessert.

[scubadoo97]

Don't usually buy tilapia but had some Costco frozen from when I last made gefilte fish a few weeks back.   

 

Tasted  clean and not muddy like other tilapia I've had.   Just dressed it simply with sliced peppers and diced olives 

 

 

[Steve Irby]

10 hours ago, Ann_T said:

Great looking rolls served with a burger in a skirt!  And that tomato looks like our pit bull's tongue in anticipating of the treat to come.

 

Grilled burgers and shoestring fries (double fried) for last night's dinner.

 

'

 

Homemade Kaisers.

 

Great looking rolls served with a burger in a skirt!  And that tomato looks like our pit bull's tongue in anticipating of the treat to come.

[huiray]

Fish congee with stuff.

Sliced wild cod fillet (sliced diagonally) marinated w/ good Shaohsing wine, a dash of double fermented soy sauce [LKK], generous ground white pepper, some sesame oil [Dragonfly]. Reserved. Long grain rice simmered in water (roughly 1:9 starting ratio), covered, w/ smashed ginger (3-4 inches worth, cut into thick rounds first) for about ¾ - 1 hour till the desired consistency was reached. The fish fillets were added and gently folded in, with a tablespoon of fish sauce [Red Boat] as well, and the heat shut off less than a minute later. Bowled & lightly garnished.

Garnishes & accompaniments (L-R):  A type of salty/savory preserved mustard (雪菜王); chopped scallions & plucked coriander leaves; finely sliced scraped ginger; deep-fried crullers (yau char kwai, 油炸鬼 or 油炸粿; a.k.a. youtiau) [Lucky Seasons] re-crisped in the oven before slicing; and, in the bowl, some Tianjin preserved cabbage (天津冬菜)(the brown stuff).

 

Being additionally garnished & eaten.

 

Edited May 13, 2016 by huiray (log)

[shain]

Fetteh - Home made yogurt, mixed with hot and creamy chickpeas, toasted pita pieces. Spiced with garlic, cumin, chili and sumac. Topped with cherry tomatoes, mint, parsley, toasted nuts (cashew and almonds), a little peppery olive oil and more sumac. Some of the pita keep crispy, some soaks the juices.

 

 

I really love this dish, and other then cooking the chickpeas (which I do the day before), it's very quick to make.
It has countless variations, with each making it differently. The must ingredients are yogurt, chickpeas and dry/toasted bread (mostly pita). The ratios change widely, some dished consist of chickpeas with yogurt dolloped on top while others are almost yogurt soup. Some add meat. Nuts are almost always present, and I believe that pine nuts are the most traditional. I encourage you to take a look at this image searches ([1], [2]), the dished are quote sightly and you might enjoy viewing the wide variation.

 

Ouzo with mint, always a good way to finish things.

 

Edited May 13, 2016 by shain (log)

[liamsaunt]

last night I made a Melissa Clark recipe from the New York Times for a ginger-garlic chicken with rice.  I cooked the rice in the stock I poached the chicken in.  

 

 

We had some chilled gai lan with garlic with it.

 

[suzilightning]

On 5/12/2016 at 10:39 AM, Shelby said:

Worked in the garden for hours yesterday.  The weeds have been prolific.  Why can't the rabbits eat the weeds????  Anyway, I was so tired last night.  Was happy to have homemade buns in the freezer along with some really good keilbasa that I did in beer with some onions.  

 

 

I think I know what will be for dinner for me tomorrow night.

 

Sunday will be our 34th wedding anniversary and I have brunch and dinner planned:  eggs Benedict then coq au vin served with egg noodles and some buttery green beans ... two of Johnnybird's favorite things.

Edited May 13, 2016 by suzilightning (log)

[gfweb]

On 5/11/2016 at 11:04 AM, Shelby said:

Oh yes, when we grind our venison we add fat.  I think we used beef fat from a brisket last time but I'm not sure. 

 

I dunno why it was dry....I'm hit and miss when it comes to meatloaf.  When I make a good one I always think I'll remember how I did it....and then I don't lol.

I'm convinced that its the panade that moistens a meatloaf and not fat. Gotta be milk and breadcrumbs. I try to err on the side of too much rather than too little.  Its not just moisture but also texture.

[gfweb]

Two tapas-ish courses.

Gravlax with eggs and dill sauce

 

 

 

Scallops with corn-basil-cream...particularly tasty

 

 

[mm84321]

Hiked 9 miles to the top of Mount Marcy in the Adirondacks on an empty stomach. Celebrated by feasting on this most ripe and fragrant mango. The juices went all over my beard, so I could still taste it on the descent. Long to be remembered as one of the most satisfying food experiences I have enjoyed..

 

[gfweb]

TMI