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Dinner 2016 (Part 8)

ElainaA

By ElainaA
in Cooking

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Wild_Yeast

Wild_Yeast

Posted
Posted

Hubby, visiting houseguest and I just got back from the bars and got peckish. I guess you can consider this dinner again lol. Pork and cabbage dumplings(above), Chiuchow style dumplings, pork, peanuts, mushroom and Chinese celery. image.jpeg

  • Like 24
huiray

huiray

Posted
Posted

Ligurian-type-inspired pasta w/ pesto.

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Fresh basil pesto made w/ a French-Italian inflection (basil, garlic (Music), pine nuts, Pecorino Romano, Parmigiana Reggiano, Maussane-les-Alpilles olive oil, plus some Arbequina olive oil). French filet beans (both yellow & green) cooked in simmering salted water. Ozette fingerlings cooked similarly. Torcetti pasta [The Fresh Market] cooked in the same pot of water. All assembled & tossed in large bowl. Plated, dressed w/ fresh basil & additional Parmigiano Reggiano.

  • Like 17
Shelby

Shelby

Posted
Posted

Teal season opened yesterday.  A big group of guys went.  I think they got around 40 of them....Ronnie brought home 3.  If these would have been mallards or anything other than teal, I bet we'd have a lot more lol.  Everyone loves teal.  Very mild...like a rich steak.  I SV'd these at 125F for about an hour and then seared.

 

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  • Like 26

First eG Blog-Winter 2011

 

Second eG Blog-Summer 2015

 

Third eG Blog-Hunting season Birds and Deer 2016, 2017,2018,2019, 2021, 2022, 2023, 2024

HungryChris

HungryChris

Posted
Posted

Rosemary sage and garlic chicken, sage potatoes cooked in an

aluminum foil package on the grill and a fresh salad with vinaigrette.

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We are staying in an agriturismo in Tuscany. We have been here before. It is very pleasant.

One of the things I discovered the second night of our first visit, is the rosemary and sage plantings by the pool.

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I like to infuse olive oil with a combination of those two and some garlic to use as a marinade. Yesterday it was for chicken, which I cooked on the charcoal grill last night.

We ate outside and the lighting was poor. We were both hungry, so I didn't mess around with the camera.

HC

  • Like 23
Spork

Spork

Posted
Posted
21 minutes ago, gfweb said:

 

Doesn't that make it pastrami?

 

 

Maybe, maybe not. The Corning was only NaCl. No curing salt, no sugar, no spices. 

 

Is it, or ain't it?

shain

shain

Posted
Posted (edited)

3 Pizzas:

 

Spicy tomato sauce with chili, oregano and thyme, aged mozzarella, creamy goat cheese, cherry tomatoes, kalamata olives.

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I ran out of semolina, so I had to use more flour for rolling the dough, as a result I overly dusted the first pie, hence the pale color.
Also, I sprinkled salt over the rim of all 3 pizzas.

 

 

Pesto, ricotta (big chunks, lightly salted), mozzarella (diced), cherry tomatoes, black pepper.

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Ricotta, mozzarella (mixed, sprinkled with sea salt), figs, a little anise and fennel seeds, black pepper (also a few chopped basil leaves that wilted and lost all flavor...)

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Edited by shain (log)
  • Like 21

~ Shai N.

gfweb

gfweb

Posted
Posted
58 minutes ago, Spork said:

 

 

Maybe, maybe not. The Corning was only NaCl. No curing salt, no sugar, no spices. 

 

Is it, or ain't it?

 

Hmm.

 

Taxonomy.

 

It is SporkBeef

liamsaunt

liamsaunt

Posted
Posted

 A stew of chicken sausage, summer squash, tomatoes, and spinach, with garlic and tomato rubbed bread

 

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Yesterday my niece tried her hand at making sushi.  It came out a little messy but not too bad for a first attempt

 

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The carnivores dined on grilled Pat LaFrieda ribeyes, cooked to a perfect medium rare

 

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  • Like 23
sartoric

sartoric

Posted
Posted

Chicken, preserved lemon and olive tagine.

Served with herby couscous, tomato chutney, flatbread and salad.

 

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  • Like 25
ninagluck

ninagluck

Posted
Posted

there are some meals, that take me right back to my childhood.this is one: kind of spätzle with eggs, I pimped it with truffle butter.

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  • Like 22
Okanagancook

Okanagancook

Posted
Posted

We love spätzle but have always used a ricer type implement to make the 'noodles'.  Yours look like teaspoons of dough added to the boiling cooking water??

Anna N

Anna N

Posted
Posted

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Vegetarian mushroom "stroganoff". A little parsley would've been nice. 

 

  • Like 22

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Okanagancook

Okanagancook

Posted
Posted

Those mushers look lovely.  It is hard to find button mushrooms but yesterday I scored some from a very unlikely source, our local 'Club' store.  Simply fried in a hot, hot pan with thyme, pepper, butter and finished with Maderia and lemon juice!  Yum.  Ours were on pasta but as a side for our steak.

  • Like 5
liamsaunt

liamsaunt

Posted
Posted

 I hosted my niece's 15th birthday celebration this afternoon.  I was not able to get pictures of everything but we had an Italian-esque spread.  Antipasto of meats, cheeses, and two types of frittata. One is peppers and basil. the other is made out of the leftover sausage-spinach stew from the other day.  All meats, olives, and cheeses and are from Salumeria Italiana in Boston's North End.

 

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A caprese salad

 

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I also made bruschetta, meatballs, and there was a big platter of burrata with good olive oil and maldon salt since my niece loves that.

 

A very non-Italian, non-cake birthday dessert, chosen by my niece, blueberry pie.  My sister baked this, as my pie crust is abominably bad.

 

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  • Like 26
robirdstx

robirdstx

Posted
Posted

General Tso's Chicken with Steamed Rice and a Side Salad

 

I had never had General Tso's Chicken before, so can not compare it, but I found the breading to be very heavy and the sauce quite bland. My husband said it was okay and ate it, but I don't think I will go to the trouble to make it again.

 

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  • Like 17
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
24 minutes ago, robirdstx said:

General Tso's Chicken with Steamed Rice and a Side Salad

 

I had never had General Tso's Chicken before, so can not compare it, but I found the breading to be very heavy and the sauce quite bland. My husband said it was okay and ate it, but I don't think I will go to the trouble to make it again.

 

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Whatever it tasted like @robirdstx it sure looks lovely!  I wish I had some at the moment.

 

I can't imagine anyone not having had General Tso's chicken unless perhaps they live in China.  Some years ago when I was in business my company had a customer in Texas whose name was Tso.  He always complained that people mispronounced his and the good general's name.

 

For some reason I am tired of red meat at the moment and my dinner (after the peanuts) is about to be a mess of RG  pinquitos beans.

  • Like 6

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

gfweb

gfweb

Posted
Posted (edited)

I have strong opinions about Gen Tso. Most have too thick breading and are kind of gross.

 

Having said that , I love a Gen Tso that 's made well.

 

To me . the Ideal General is not as crusty as Col Sanders, but is lightly floured, cooked fast , and lightly sauced.

 

Not in a deep fryer but in a wok.

 

And needs more soy than the time-honored Gen T allows.

 

Yes, I know it isn't authentic chinese. Neither is chicken tikka masala indian.

 

Edited by gfweb (log)
  • Like 6
Wild_Yeast

Wild_Yeast

Posted
Posted

Family dinner at my home again, pasta aglio e olio, baked pesto salmon, pesto chicken for husband(hates fish), and kale salad with cranberries, roasted pep it's and creamy poppy seed dressing. 

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  • Like 13
sartoric

sartoric

Posted
Posted
2 hours ago, JoNorvelleWalker said:

 

Whatever it tasted like @robirdstx it sure looks lovely!  I wish I had some at the moment.

 

I can't imagine anyone not having had General Tso's chicken unless perhaps they live in China.  Some years ago when I was in business my company had a customer in Texas whose name was Tso.  He always complained that people mispronounced his and the good general's name.

 

For some reason I am tired of red meat at the moment and my dinner (after the peanuts) is about to be a mess of RG  pinquitos beans.

I've never had General Tso's chicken, and I don't live in China....Agree that it looks great :)

How do you pronounce Tso ?

  • Like 3
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