Dinner 2017 (Part 2)

[rarerollingobject]

  On 1/31/2017 at 1:44 PM, TicTac said:

I must admit - this kind of scares me.....

 

The milk part, that is.

 

Everything else looks great

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Why? It's more or less like scrambled egg.

[zend]

MaPo dofu and guotie (pot stickers) - not pictured here.

[TicTac]

  On 1/31/2017 at 8:07 PM, rarerollingobject said:

 

Why? It's more or less like scrambled egg.

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Dairy and seafood do not mix (IMO).

 

Do not get me wrong, I am often in awe of your most unctuous (and amazingly creative) creations - just the (cooked) milk variable threw me for a loop

 

 

Edited January 31, 2017 by TicTac (log)

[chromedome]

  On 1/31/2017 at 8:30 PM, TicTac said:

 

Dairy and seafood do not mix (IMO).

 

 

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So you're not a chowder fan, I gather?

Actually, here on the East Coast baking fillets in milk is one of the standard old-school cooking methods. I guess it's what you grow up with. 

[scubadoo97]

The rule against seafood and dairy seems to be from the Italian doctrine.  

 

I can hear Chef Scott Conant on Chopped belly aching about this Cardinal rule.  

[TicTac]

  On 1/31/2017 at 10:25 PM, scubadoo97 said:

The rule against seafood and dairy seems to be from the Italian doctrine.  

 

I can hear Chef Scott Conant on Chopped belly aching about this Cardinal rule.  

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Very true.  I am sure my family's Italian 'heritage' influenced this mindset. 

 

 

[TicTac]

Back to the topic at hand -

 

In the oven are Chicken legs roasted on top of sliced potatoes (A great way to make chicken fat / crunchy taters!), roasted yams, and a new concoction - hearts of palm salad with cilantro and arugula with a sherry vinaigrette.

 

Edited January 31, 2017 by TicTac (log)

[scamhi]

pan seared spicy pork chop. garlic, cherry peppers in vinegar (seeded), italian parsley.

[chefmd]

Cheaper cut of beef cooked sous vide at 140 degrees for four hours, seared in bacon fat, served with roasted potatoes.

 

[kayb]

Found a keeper of a recipe for cauliflower in the NYT Cooking section, here. Yeah, it says broccoli; I had cauliflower, a head that needed using. I went with the capers and anchovy filets and olive oil, and used garlic confit instead of minced garlic. I used Aleppo pepper instead of regular red pepper because I love the flavor of it. I didn't have fresh mozzarella, but I did have some homemade ricotta I needed to use. Kalamata olives, and parmigiano instead of pecorino because that's what I had.

 

 

It's good. It's a keeper, if it is a strongly modified version of the NYT recipe. Baking time was 20 minutes on steam bake at 375 in the CSO, after the cauliflower had parboiled for 2 minutes.

 

Had it with pork chops I had actually cooked Sunday and decided I didn't want. I'd seared them and then simmered them in hard cider. I warmed them back up, pulled them out and then reduced the remaining sauce. Cooked egg noodles and tossed them in the reduction, with a little added butter.

 

Kinda monochromatic meal, but it was good. Broccoli would be good this way, too, and I'll try it.

 

 

[HungryChris]

Leftover Stuffed Shells and a Caesar salad tonight.

HC

[scubadoo97]

Couldn't manage to get photos before we chowed down but dinner tonight was seared salmon from the freezer with a side of roasted tahini broccoli.  Got the idea from Food 52.  

[liamsaunt]

Last night, a traditional fish sandwich made with haddock:

 

 

Tonight, a miso-marinated salmon reuben with kimchi dressing.  The recipe was from a cookbook called Asian American--I received it as a holiday gift.  The sandwich was interesting, but quite rich.  I could only manage half before crying uncle. 

 

[gfweb]

  On 1/31/2017 at 10:25 PM, scubadoo97 said:

The rule against seafood and dairy seems to be from the Italian doctrine.  

 

I can hear Chef Scott Conant on Chopped belly aching about this Cardinal rule.  

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Isn't bacala often cooked in milk?

 

And burre blanc, a classical sauce for fish, involves a ton of butter. As does scampi.

 

Having said that, cheese and fish is a mis-step, I think.

 

Conant is a bully and FOS half the time.

 

 

Edited February 1, 2017 by gfweb (log)

[cakewalk]

Hey, seafood and dairy together isn't kosher either.  

[scubadoo97]

Well at least not shellfish and dairy 

[gfweb]

  On 2/1/2017 at 4:30 AM, scubadoo97 said:

Well at least not shellfish and dairy 

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Is shellfish ever kosher?

[scubadoo97]

Never 

[cakewalk]

(Psssst. It was a joke.)

[Dejah]

  On 2/1/2017 at 12:45 AM, kayb said:

Found a keeper of a recipe for cauliflower in the NYT Cooking section, here. Yeah, it says broccoli; I had cauliflower, a head that needed using. I went with the capers and anchovy filets and olive oil, and used garlic confit instead of minced garlic. I used Aleppo pepper instead of regular red pepper because I love the flavor of it. I didn't have fresh mozzarella, but I did have some homemade ricotta I needed to use. Kalamata olives, and parmigiano instead of pecorino because that's what I had.

 

 

IWas there ANYTHING the same as what was in the original recipe?
Your version DOES look delicious!

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[liuzhou]

  On 1/31/2017 at 9:06 AM, rarerollingobject said:

crispy yu tiao doughnuts

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It's "you tiao".  (油條 yóu tiáo). But that is Mandarin. Surely, in Hong Kong it would be Cantonese - jau4 tiu4*2

 

"Yu tiao" would be fish fingers!

[rotuts]

the issue with cheese and seafood is that most cheese's flavor would overwhelm the more delicate flavors of seafood.

 

I like pasta frequently w a light creamy sauce .  one that does not breakdown w a little reduced wine.

 

I don't keep cream in the house as id use it infrequently.

 

i do have  goat cheese often , TJ's  SilverGoat  in the logs.  Tj's of course doesn't make it , but sells it at about 33 % less than elsewhere.

 

I take a slice , mix it w a little milk to that its the consistency of very heavy cream , add that to reduced white wine and now have

 

a creamy sauce for the pasta

 

back to the seafood  :  try this with some shrimp and your pasta  or freshly cooked salmon and your pasta.  etc

[TicTac]

I don't consider butter and fish 'dairy and fish' to be honest.  I pan fry fish in butter often.

 

But as mentioned, things like cream, milk, and certainly cheese do not belong with seafood.

[rotuts]

then there is this :

 

https://www.ricardocuisine.com/en/recipes/5590-coquilles-st-jacques-the-ultimate-

 

as fine a dish as any ever created.

 

its usually made w cream and Gruyère cheese.

 

sub lobster , salmon etc 

 

so there are exceptions

Edited February 1, 2017 by rotuts (log)

[Anna N]

 

Cauliflower gratin and a glass of wine  made a very satisfactory dinner.