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Dinner 2016 (Part 8)


ElainaA
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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 ;)

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1 hour ago, ElsieD said:

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

Better?

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

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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.

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Edited by Norm Matthews (log)
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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.

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 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.

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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.

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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 by ElainaA (log)
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If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

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image.jpeg

 

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

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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

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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.

 

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cooler weather , time for the pasta :

 

Mise pasta.jpg

 

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.jpg

 

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

 

Pasta.jpg

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@rotuts

 

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

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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

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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.

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@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.........

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If you have a garden and a library, you have everything you need. Cicero

But the library must contain cookbooks. Elaina

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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.

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Soup & Salad.

 

Tomato soup.

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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.

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Salad.

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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 by huiray (log)
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image.jpeg

 

Lamb mince over a baked potato. 

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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

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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!
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One of our favourites: Thai Lemongrass Salmon in Foil.

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

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Chicken Cordon Bleu

Chicken Cordon Bleu0001.jpg

Trying to find different ways to have cauliflower. We DO like the "mock fried rice" and faux mashed taters"
Cauli Fried Rice0006.jpg
 

 

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Dejah

www.hillmanweb.com

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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.

 

sirloin-corn.jpg

 

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Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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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.

 

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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.

 

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Roast Pigeon

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Char Siu

 

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Fiddleheads

 

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Foie Gras

 

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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!

mooncake.jpg

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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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.

 

eggplant parm.jpg

 

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.

 

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

 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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