Dinner 2017 (Part 2)

[shain]

Lasagna, homemade dough, mushrooms, spinach, ricotta, kashkaval, mozzarella, lemon peel, thyme.

Edited February 6, 2017 by shain (log)

[scubadoo97]

On 2/5/2017 at 9:00 PM, mgaretz said:

Wife wanted something simple.  She was happy.

 

 

The secret to life my friend

Edited February 7, 2017 by scubadoo97 (log)

[Captain]

Chicken Tortilla Soup.

[rotuts]

@Captain  

 

nice.  Id like to see how you made this.

 

BTW now that I have you here

 

I saw a cooking  show from DownUnder that used this :

 

ozpig belly bbq

 

know anyone that has this ?

 

 

 

[robirdstx]

 

Seeded Rye, Uncured Corned Beef, Baby Swiss and Homemade Russian Dressing

 

 

Lightly Toasted Rye with a smear of Russian Dressing and Baby Swiss sandwiching slices of Uncured Corned Beef...

 

 

 ...wrapped in foil and baked in a 400F oven for 15 minutes...

 

 

...served with potato salad.

[chefmd]

Veal chop cooked sous vide 134 degrees for 90 minutes with the side of broccoli and bean sprouts.

 

[quiet1]

No photo, but chicken patty made with ground chicken and pesto, with bucatini pasta with a little more pesto. Pretty uninspiring, chicken ended up dry, and my stomach wasn't thrilled.

 

Heated up leftover tomato based meat sauce for housemate and kiddo with more bucatini, that looked tastier but got eaten too fast for photos.

[Kim Shook]

For tonight’s dinner, I found some super thick and super cheap grocery store pork chops in the freezer and dug out a Tyler Florence recipe I’d been wanting to try.  It was for Thick Pork Chops with Spiced Apples and Raisins.  Turned out very well.  Chops after browning and roasting:

 

Big pot of green beans that cooked for a few hours:

Wish I’d had some tiny new potatoes to put in them!  Plated with sautéed squash and onions for Mr. Kim (I had rice, as I detest squash):

[liuzhou]

Partially a fridge clearance dinner tonight.

 

Exhibit A:

 

Stir fried cauliflower with 湖南腊肉 - hú nán là ròu, cured, smoked pork from Hunan province, made by a dear Hunanese friend who lives there - a gift. The meat was steamed, then fried. Coriander leaf/cilantro. Simple.

Exhibit B:

 

Fried rice with black garlic, brown shiitake mushrooms, red chilli, yellow egg, white rice and yes, yellow blanched garlic chives. The rice was still steaming hot, hence any lack of clarity in the picture.

 

Still leftovers for breakfast or lunch tomorrow.

 

Edited February 7, 2017 by liuzhou (log)

[sartoric]

Back home and on to the dinner thread !

He who must be feed hasn't had a steak in three weeks, and it's too hot to be in the kitchen ! Yay for a barbie.

A mixed grill of t-bone, roast pork and apple sausages, bacon, corn, mushrooms and zucchini. Served with a salad of spinach and rocket, tiny tomatoes and ripped bocconcini.

 

 

[shain]

Hungarian beans and peppers stew. Sour cream.
Cheaty quick nokedli (aka spaetzle) - scrambled in a non stick pan.

[MetsFan5]

Making sauce for a sausage lasagna (please excuse my filthy range): 

 

 

[mgaretz]

Tri-tip, cooked SV at 131F for 8 hours then torch-seared.  This had been dry-brined just before being vacuum packed and frozen.  It was just a choice grade, but this had to be the most tender tri-tip I have ever had.  I could cut it with a fork.  Served with arugula, simply sauteed in EVO, salad and the last of the Opolo Zin.

 

 

[ElainaA]

Tonight, pork schnitzel with warm potato salad, a very simple green salad with lettuce, endive, apples, cucumber and red onion and a little left over squash soup from a couple of days ago.

Yesterday, a probably inauthentic but delicious version of kung pao shrimp ( from a very old Food and Wine recipe) with rice and stir fried asparagus. 

[Anna N]

There has been much talk recently both on eG and elsewhere about wedge salads. I am obviously lead a much too sheltered life. I had never heard of a wedge salad never mind eaten one.  So I thought it time to rectify the situation.

 

 My research indicates that plating is not my forte.  I do not think it likely that a wedge salad will become a regular occurrence. Nothing wrong with the ingredients. I like them all.  But I found it challenging to eat and it seems to defy the idea that the dressing should coat each leaf in the salad bowl. Some mouthfuls consisted of nothing but bare iceberg lettuce.  Should I find myself presented with any such salad in the future I will know to chop up the lettuce and toss everything together before attempting to eat it.  

[Shelby]

2 hours ago, Anna N said:

There has been much talk recently both on eG and elsewhere about wedge salads. I am obviously lead a much too sheltered life. I had never heard of a wedge salad never mind eaten one.  So I thought it time to rectify the situation.

 

 My research indicates that plating is not my forte.  I do not think it likely that a wedge salad will become a regular occurrence. Nothing wrong with the ingredients. I like them all.  But I found it challenging to eat and it seems to defy the idea that the dressing should coat each leaf in the salad bowl. Some mouthfuls consisted of nothing but bare iceberg lettuce.  Should I find myself presented with any such salad in the future I will know to chop up the lettuce and toss everything together before attempting to eat it.  

I've never eaten one either.  But, I've always thought that they seemed like a pain to eat.  Thanks for taking one for the team and confirming that  .  Yours does look delicious, though.  Just the thing on a hot summer evening.

 

Tuna steaks and fried rice last night.

 

[Toliver]

7 hours ago, Anna N said:

There has been much talk recently both on eG and elsewhere about wedge salads. I am obviously lead a much too sheltered life. I had never heard of a wedge salad never mind eaten one.  So I thought it time to rectify the situation.

 

 My research indicates that plating is not my forte.  I do not think it likely that a wedge salad will become a regular occurrence. Nothing wrong with the ingredients. I like them all.  But I found it challenging to eat and it seems to defy the idea that the dressing should coat each leaf in the salad bowl. Some mouthfuls consisted of nothing but bare iceberg lettuce.  Should I find myself presented with any such salad in the future I will know to chop up the lettuce and toss everything together before attempting to eat it.  

Try eating it with some dressing on the side. Then you can add it to the wedge as you make your way through it. No more "dry" bites of naked lettuce. 

[Anna N]

28 minutes ago, Toliver said:

Try eating it with some dressing on the side. Then you can add it to the wedge as you make your way through it. No more "dry" bites of naked lettuce. 

Thanks but no.   Tried it -- didn't think much of it -- so many more things to explore.  

[sartoric]

I've never eaten a wedge salad either, although I love icebergs so perhaps I should try one....nah.

 

Thai green curry with chicken, potato and snow peas. Served with jasmine rice and mango relish.

 

[shain]

Today I made some masabaha, which is a variant of hummus, where the chickpeas are cooked until buttery-soft and left whole, then mixed with tahini and lemon using a fork, then served hot.

I also bought some wonderful thick and fluffy whole grain pita breads. I consider myself very lucky to live near this bakery, which makes the best pitas I had in Israel (They make only pita - one type from white flour and the other from whole wheat and rye).

Edited February 8, 2017 by shain (log)

[Captain]

Porterhouse Steak for dinner.  I nearly forgot the proof so not a great shot.  Delicious non the less.

[chromedome]

My GF had a hankering for risotto tonight, so I made saffron risotto and breaded chicken thighs with carrots and a bit of kale from my parents' garden that I'd blanched and frozen a few months ago. No pics, because I just didn't think of it.

 

Don't usually do anything "chef-ly," though, so I thought I'd mention it.

[scubadoo97]

Amberjack on the rareish side with a slaw and broccoli 

 

[Tri2Cook]

On ‎2017‎-‎02‎-‎06 at 6:20 PM, robirdstx said:

Seeded Rye, Uncured Corned Beef, Baby Swiss and Homemade Russian Dressing
 

Lightly Toasted Rye with a smear of Russian Dressing and Baby Swiss sandwiching slices of Uncured Corned Beef...
 

...wrapped in foil and baked in a 400F oven for 15 minutes...

The Reuben is on the short list of my all-time favorite sandwiches... I like them slathered in butter and pan cooked like a grilled cheese but I doubt I'd turn my nose up at an unbuttered, baked variation.

Edit: had to correct this post, just realized there's no sauerkraut... my apologies for accusing it of being a Reuben.
 

7 hours ago, Anna N said:

Thanks but no.   Tried it -- didn't think much of it -- so many more things to explore.  

The wedge salad had to be the creation of a restaurant prep cook... "I could spend time picking through this head of lettuce and tearing it into bite-sized pieces or I could just remove the core, cut it into a few quick wedges, convince the boss it's cool and innovative and go for a coffee break."

Edited February 9, 2017 by Tri2Cook (log)

[Anna N]

2 minutes ago, Tri2Cook said:

The Reuben is on the short list of my all-time favorite sandwiches... I like them slathered in butter and pan cooked like a grilled cheese but I doubt I'd turn my nose up at an unbuttered, baked variation.
 

The wedge salad had to be the creation of a restaurant prep cook... "I could spend time picking through this head of lettuce and tearing it into bite-sized pieces or I could just remove the core, cut it into a few quick wedges, convince the boss it's cool and innovative and go for a coffee break."

Love it.  I wanted to say something very similar but couldn't quite find the words.