Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2017 (Part 2)


Dejah

Recommended Posts

image.jpeg.d7274da454be6aafc03fbb2e3dccff6c.jpeg

 

Sous vide vegetables (carrot, parsnip and onion)  that I had cooked about a week ago and that were fast approaching their best before date in my refrigerator.   I gave them another hour at 85°C because they were still a lot more than al dente and then roasted them in a very hot oven to get some colour and topped with a mixture of cheeses and panko.  

  • Like 14

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

Link to comment
Share on other sites

I wanted to participate in the Meatball cook-off, but the lazy Sunday got the better of me. So: Pide with minced lamb, egg, cilantro. At the end maybe Kofta would have been faster, but hey ...

 

WP_20170226_19_45_14_Rich.jpg

  • Like 20
Link to comment
Share on other sites

50 minutes ago, Duvel said:

I wanted to participate in the Meatball cook-off, but the lazy Sunday got the better of me. So: Pide with minced lamb, egg, cilantro. At the end maybe Kofta would have been faster, but hey ...

 

WP_20170226_19_45_14_Rich.jpg

 

I think it's better than the Pide I had in Würzburg, made by Turks no less. I prefer your dough.

U60tN3i.jpg

 

But the nice wild boar made up for it (on draft even). Beats Asahi.

lQNnOE2.jpg

 

 

Edited by BonVivant (log)
  • Like 11
Link to comment
Share on other sites

Last night was a night out for dinner to celebrate my birthday from earlier in the week. We dined at our local Maggiano's Little Italy.

 

IMG_0276.thumb.JPG.e695e811212aaba77ad7fa94f1b0ac0a.JPG

 

Calamari with Marinara Sauce to start.

 

IMG_0277.thumb.JPG.2945b468b1971455f8cbd249cb75191e.JPG

 

Bread to hold us until our mains arrived.

 

IMG_0279.thumb.JPG.4650609232be135a02bd690e4e90a6d9.JPG

 

I had the the Chicken and Spinach Manicotti

 

IMG_0278.thumb.JPG.e1efeeed003eb7b559f3aee09ee0f711.JPG

 

My husband had the Steak and Mushroom Ravioli Special. He had almost finished his Asparagus before I remembered to take a picture. The steak medallions were mostly covered by onion rings, so he obliged me and turned his plate to give me the money shot!

 

IMG_0281.thumb.JPG.1dc0e2d69498d8f023c2fa6bb779fdb3.JPG

 

Lemon Cookies for dessert.

 

IMG_0280.thumb.JPG.132924f3f910c06975f14454540cfa5f.JPG

 

  • Like 16
Link to comment
Share on other sites

We did sort-of Brazilian food yesterday.  Pao de queijo:

 

58b2fcb2a5d39_braziliancheesebread.thumb.jpg.4e5263646383e09b930871061d46e9bb.jpg

 

feijoada (vegetarian so not a traditional recipe at all)

 

58b2fcaee4944_blackbeans.thumb.jpg.d8b73952974bd2730ca6386b2ca6c4e4.jpg

 

onion strings 

 

58b2fcbfdcdde_onionrings.thumb.jpg.c0bd996b084f23cf1ee3af647e21de52.jpg

 

 

coconut rice

 

58b2fcbd1d3c0_coconutrice.thumb.jpg.27483323cd09b681afb7ad16c91f7ff4.jpg

 

grilled beef and chicken in a Brazilian tomato-coconut sauce

 

58b2fcb9e74ce_chickenandsteak.thumb.jpg.38cd28aab78256bd30fdab6e3149a987.jpg

 

there was an avocado salad too that I neglected to take a picture of.

  • Like 24
Link to comment
Share on other sites

We had dinner early today.  One of the grocery stores here sells something they label boneless ribs.  Both Charlie an I were fooled into getting some once.  They are actually rather tasteless cuts of chuck.  Charlie's package sat in the freezer several months before I decided to cook it in the Instant Pot today.  I cooked it with soy sauce, ginger, honey, star anise and ginger. It turned out pretty good.  We had it with rice and a salad. I didn't take a picture of the meal but here are some leftovers. 

DSCN4045.jpg

  • Like 11
Link to comment
Share on other sites

@sartoric

 

like the egg yolk sitting their , minding its own business 

 

ready to add deliciousness to your Soup

 

At Your Command !

 

I frequently add a beaten egg to soups , a la ' egg drop soup '  i.e. in stands

 

Ill now add the unbeaten egg to the soup  

 

let it get familiar with its neighbors   etc

 

then enjoy the Yolk !

Edited by rotuts (log)
  • Like 2
Link to comment
Share on other sites

Really gorgeous meals everyone!!

 

I roasted a chicken a few nights ago. I didn't take pictures of that meal (super simple: roast chicken with tomato chutney, roast potato, salad) but there was enough left over for two more dinners:

Chicken, onions and tomatoes with cumin, chili powder (should have been fresh chili peppers but I didn't have any), Served with rice and a salad.

DSC01924.thumb.jpg.2937a31e66d65f5d8ddf8984bc61d535.jpg

 

Pasta with chicken,mushrooms, red, yellow and green peppers. (I am one of those who really like peppers of all colors.) And salad.

DSC02106.thumb.jpg.9a79ee851006464940670cebd7163d2a.jpg

 

Ran out of chicken last night. There is a pork chop under the shallots and balsamic sauce. Also mashed squash with toasted walnuts. Do I need to mention that there was a salad?

DSC02104.thumb.jpg.571a2722ac8d49f356c8dabfc9c2a48f.jpg

Edited by ElainaA (log)
  • Like 13

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

But the library must contain cookbooks. Elaina

Link to comment
Share on other sites

image.jpeg.a29c8557bd70af7cb253b0f8efc64472.jpeg

 

This is a Diana Henry recipe. Chicken thighs, sweet potato (this is a white-fleshed variety), onion and garlic tossed in olive oil with smoked paprika and preserved lemon flesh. That is roasted until almost ready and then the diced skin of the lemon and some pitted black olives are added for another few minutes.  

  • Like 18

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

Link to comment
Share on other sites

My husband brought home some bay scallops from the Legal Seafoods fish market. I sautéed them in butter and added in shallot, a little garlic, white wine, and parsley, and the juice of half a lemon, then sprinkled on some panko that I toasted in butter and lemon zest for some crunch.  Asparagus and rice for sides.  The scallops were incredibly sweet.  A nice treat for a Monday.

 

58b4e367d8b1e_bayscallops2.thumb.jpg.12113bc2cdfa19515efd4a84eea40423.jpg

  • Like 16
Link to comment
Share on other sites

34 minutes ago, scubadoo97 said:

@Anna N  looks fantastic and right up my alley.   Great use of ingredients that really complement each other.  Sounds like what's for dinner.    I'll be digging out some thighs from the freezer straight away 

 Few things bring me more joy than to know I've planted a bee in somebody's bonnet.

  • Like 8

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

Link to comment
Share on other sites

Mrs. C is out of town so I am cooking again.

 

Cochin coconut shrimp with tomatoes: With coconut milk, yogurt, ginger, chiles, garlic, onion, grated coconut, coriander, and garam masala. The shrimp were poached in the flavorful sauce and turned out very tender.

 

Turmeric rice: Pilaf-style with whole cloves and green cardamom, cinnamon stick, garlic, and bay leaves.

 

"Express" bhaji: Steam-in-bag spinach quickly stir-fried with ginger coins and red chiles

 

 

CochinShrimp201702-2.jpg

  • Like 10
Link to comment
Share on other sites

I set off to market this afternoon for chuck, with bright red thoughts of goulash.  I saw plenty of pleasant enough chuck, but the chuck that was advertised on sale was nowhere to be found.

 

So I came home with three pieces of filet mignon.  Choice for a change.  Usually they offer select.  The steaks were as thick as they were wide.  I bagged two, being careful to annotate RAW on each side of the package and the date.  For the sacrificial steak I first seared it in a bit of grapeseed oil.  (Measuring about 410 deg F. surface temperature and rising in my newest Falk before adding in the oil.)  Then finished over lower heat in butter.  I pulled at about 50 deg C.  Final rested temperature was 58 or so which was higher than intended.  Sill possibly my finest attempt at this cut of beef.  The crust was lovely.

 

Served with two hour baked potato, asparagus hollandaise -- and a prodigal amount of voatsiperifery, coarsely cracked.

  • Like 9

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

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

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...