Dinner 2016 (Part 8)

[ElsieD]

Sorry, rotuts, that's the wrong one.  The right one has "crisp" in the title.

[liamsaunt]

Last night's dinner: gai lan with oyster sauce

 

 

wok seared hake (fish share of the week)

 

 

fried rice

 

[scubadoo97]

2 hours ago, sartoric said:

@rotuts, thank you, and down under is perfectly okay.

 

I have a self imposed ban on new kitchen equipment, too much stuff in there already. Although, the anova has been tempting me lately

I'd have an Anova just to defrost stuff from the freezer in half the time.  The fact it can cook food is a plus

[Steve Irby]

48 minutes ago, liamsaunt said:

Last night's dinner: gai lan with oyster sauce

 

 

wok seared hake (fish share of the week)

 

 

fried rice

 

 

Really nice photo's and the serving pieces are really nice.  That hake dish is the bomb.  

[Anna N]

1 hour ago, ElsieD said:

Sorry, rotuts, that's the wrong one.  The right one has "crisp" in the title.

Better?

[Norm Matthews]

I've made this several times and we always like it. It's a small chuck roast with Cuban seasoning,  grilled like a big thick steak with chimichurri sauce on the side, tossed salad and bolillo rolls.

Edited September 14, 2016 by Norm Matthews (log)

[ElsieD]

1 hour ago, Anna N said:

Better?

 

Much.  I never have any luck linking or I would have done so.  Thanks you.

[ElainaA]

WOW. I look away for just a couple of days and I'm 4 pages behind! What amazing meals. Life has been very busy here but I do take pictures.

On Satueday we spent the day at a (relatively - an hour drive. When you live out in the country that is "relatively near") art and music festival. (Colorscape , at Norwich, NY - if you live anywhere near I recommend it.) 

After a sun soaked day I didn't want to cook so dinner was left overs and stuff hanging around.  Some left over steak, a few spears of left over asparagus, the usual tomatoes ( I have about a bushel on the kitchen counter) with some cucumbers and some potatoes that I boiled and tossed with a vinaigrette. Bitter greens (endive and chicory and some fennel) from the garden.

 Monday: slow roasted cherry tomato sauce with penne. Probably the last of this year as the cherry tomatoes are almost done. i guess I could make this with purchased cherry tomatoes but I never have.

 

Tonight- Grilled lamb tossed with a dressing of pureed tomatoes, roasted mustard seeds, ginger, basil and a little vinegar (the vinegar was not in the recipe but I thought it was needed) over bitter greens, roasted potatoes and a tomato and cucumber salad.

If you notice that Sunday is missing - we went out for pizza. Our favorite local place where somehow everyone there (and the place was full) connected somehow to each other. That's Cortland.

Edited September 14, 2016 by ElainaA (log)

[Anna N]

 

Two tiny pieces of sirloin with a side of carrot and pea sabzi. 

[Steve Irby]

Chicken cooked with masala sambar blend from WorldSpice, homemade preserved kumquat  and onion.  Served over rice with carrots, peas and a dab of mixed pickle and sour cream since we were a little short in the raita department.   Not even close in the authentic department but quite tasty.

 

 

 

[rotuts]

cooler weather , time for the pasta :

 

 

you remember the FastaPasta ?   its on the R    the bacon is Benton's

 

http://shop.bentonscountryham.com

 

  and there is a beaten egg missing that goes on the hot pasta for some silky mouth feel

 

 

bacon crisped.   I use about 1/2 of the bacon fat and save the rest.  Benton's bacon is very smoky   

 

[Anna N]

@rotuts

 

That looks delicious and I love the way you  plated it.

[rotuts]

back when I grew my own tomatoes  , as soon as the EarlyGirls were ripe   I had this dish more often than not all summer long.

 

never got tired of it.   these tomatoes are  " on the vine '  but ripened a bit at home in a brown paper bag w a few apples in that bag.

 

didn't have the FastaPasta then though.  big fan of the FP.

[ElainaA]

@rotuts  I agree with Anna - really delicious looking. Hmmm - I just bought a package of bacon, I still have LOTS of tomatoes and the scallions are just about ready.........

[rotuts]

the linguini dinner was about as easy as easy could be .  the FastaPasta took most of the work out of it.

[Okanagancook]

Sous vide lamb loin; grits from the IP; reduced lamb stock/wine/sauce (too much of it) and tomato/green beans/garlic and sauted button mushrooms drizzled with some lemon juice and truffle oil at the end.

The grits took 15 minutes HP with Natural Release.  Cooked in a bowl.  Could have done with another 5 minutes I think.

[Norm Matthews]

Not that it makes any difference, but I forgot to picture or mention that the Cuban steak also had some rice cooked with Sazon seasoning and chicken stock.

[huiray]

Soup & Salad.

 

Tomato soup.

EV olive oil, chopped-up onion, chopped-up celery, tomato flesh w/ juices, sea salt, water, fresh basil, simmer, break up w/ a stick blender, simmer.

Served w/ a generous dollop of basil pesto & basil sprigs.

 

On the way there: tomatoes [Van Antwerp Farm] after de-skinning and de-seeding.

 

Salad.

Red-leaf lettuce hearts, cooked (fresh) soybeans; sugar snap peas & peeled baby potatoes both just-barely cooked (separately, though) in salted simmering water; golden beets cooked to crunchy tenderness & de-skinned; hard-boiled eggs; chopped parsley.

ETA: ...and sliced wong nga pak (Napa cabbage) leaves.

Vinaigrette made w/ whole-grain Dijon mustard [Maille], EV olive oil [Alziari], Agrodolce Bianco Delizia Estense, Maldon salt, turbinado sugar.

Edited September 14, 2016 by huiray (log)

[sartoric]

Rump steak marinated in chimichurri, pan fried and served with more chimichurri.

Served with roasted corn and zucchini, plus a couscous salad.

 

 

[Anna N]

 

Lamb mince over a baked potato. 

[Dejah]

It's been a crazy few days, getting ready for new students for this fall term! Our university is not huge, and the English program I teach in with international students (prepping for regular classes) usually runs about 45 students. This term, we have 80! Took a lot of time doing placement tests, placing them into various levels and classes, setting up timetables, finding extra classrooms, scouting for more teachers. BUT, one must still eat! Here are a few of the meals:
First time making low-carb Beef Bourguignon. Turned out quite good!

One of our favourites: Thai Lemongrass Salmon in Foil.

Caramelized Onion & Bacon Pork Chop with No Pasta Mac'n'Cheese

Chicken Cordon Bleu

Trying to find different ways to have cauliflower. We DO like the "mock fried rice" and faux mashed taters"

 

 

[mgaretz]

Just me for dinner tonight, so I made a sirloin steak SV (127F for 1 hour from frozen), seared with a torch then seasoned with salt, pepper and dill seeds.  Served with white corn on the cob, salad and a few glasses of Old Soul Old Vine 2013 Zinfandel.

 

 

[liuzhou]

Today, especially tonight, China celebrates Mid-Autumn Festival (中秋节). For most people, this is a stay-at-home event, so my dear friend and I went out! The restaurants were relatively quiet. Here is what the two of us ate.

 

 

This was described on the menu as 'bread salad'. It was basically just croutons with a bit of lettuce, tomato, red onion and cucumber,. No dressing, but a dip on the side.

 

Roast Pigeon

Char Siu

 

Fiddleheads

 

Foie Gras

 

Nasi Goreng

 

And, it being Mid-Autumn Festival, she brought me a mooncake. This is happily admitted someone else had given to her, but she thought its origins it might amuse me. Very traditional Chinese cake!

 

[Okanagancook]

Just pizza tonight. Italian sausage and caramelized onions

 

.

Oh, and red wine.

[kayb]

I have been at the bottom of a landslide of work and (work-related) travel for two weeks, and just climbed out today with a visit to catch up on two weeks of the Dinner thread. Too many lovely dinners to mention, although Shelby's teal breasts and livers are calling my name.

 

I have cooked exactly once in two weeks; that was eggplant lasagna, with sliced eggplant in place of pasta. Very good, if not overly attractive.

 

 

And as the business travel took me to Dallas, I splurged on an Al Biernat steak. Filet, medium rare, sweet potato puree, potatos au gratin and asparagus lingering in the background, half a bottle of Orin Swift "Prisoner" red blend. Best dinner I've had in ages.

 

 

A friend and I split the 12-oz filet, and the resulting serving was just about perfect.