Dinner 2017 (Part 4)

[Smithy]

3 hours ago, Anna N said:

 

A (mostly) vegetable bowl.  I had a little chicken shawarma left over so I tossed it in.

 

 

Those colors are gorgeous.  More information on how you did this, please.  

[Ann_T]

Last night's dinner.    

Cioppino with Dungeness crab and halibut.  

 

Earlier this week.

 

 

Greek with grilled lamb chops, lemon potatoes and Greek Salad.

 

[sartoric]

Home made paneer in a cashew tomato sauce, sweet potato and pumpkin curry, rice, chapatis, dal, date tamarind chutney, coriander chutney and mango pickle. This was my second attempt at chapatis - soft and delicious !

 

 

Continuing the theme, fig and nut ladu.

[Okanagancook]

@sartoric  Questions:  Do you use hot/warm water to make your chapatis?  Do you add oil to the dough?  My brother thinks that hot/warm water makes the dough less soft and more chewy.

Your meal looks delicious.

[sartoric]

1 hour ago, Okanagancook said:

@sartoric  Questions:  Do you use hot/warm water to make your chapatis?  Do you add oil to the dough?  My brother thinks that hot/warm water makes the dough less soft and more chewy.

Your meal looks delicious.

I follow a Madhur Jaffery recipe, 130 g atta flour, a tsp of olive oil, and about 100 ml of warm water. Getting the tawa at the right heat is important so they cook quickly. MJ says frying too slowly makes them tough...

Edited April 14, 2017 by sartoric (log)

[robirdstx]

It's been four weeks, so it was time for another Pizza Night! This time I ordered an Italian Sausage and Mushroom Pie and added Black Olives and Parmesan after getting it home. Leftovers for me in the coming days!

 

 

[Steve Irby]

Great oysters today prepped a few ways.  My brother-in-law was in town and I always try to have oysters in one form or the other.  I thought grilled oysters would be safe given the time of year so lunch was grilled oysters with a few other dishes from a great Vietnamese grocer.  Gulf Coast oysters can be all over the place taste wise but the oysters today were primo-salty and fat with that mineral taste.  Prepped three ways for lunch loosely on the style of Rockefeller, Casino and Drago. Lunch morphed into dinner  with the oyster'straight off the shell, suck-em down.

 

 

 

 

 

 

[HungryChris]

Snow crab! These were not huge, but they were nice and clean and sweet as could be. 

HC

[liuzhou]

 I'd be kind of ashamed of tonight's dinner if it hadn't tasted so good. As I mentioned elsewhere, I'm extremely busy - doing something I don't really want to be doing, and unable to devote my full attention to shopping or cooking.

 

So, I took some beef which I had in the freezer, minced it. Made mince and tatties. Onion, carrots, Worcestershire sauce. Would have added peas, but no peas. Boiled some potatoes. Job done.

 

 

Drat! There was also some stir-fried cabbage which I neglected to plate before taking the picture. Too late now. All scarfed.

[Anna N]

41 minutes ago, liuzhou said:

 I'd be kind of ashamed of tonight's dinner if it hadn't tasted so good. As I mentioned elsewhere, I'm extremely busy - doing something I don't really want to be doing, and unable to devote my full attention to shopping or cooking.

 

So, I took some beef which I had in the freezer, minced it. Made mince and tatties. Onion, carrots, Worcestershire sauce. Would have added peas, but no peas. Boiled some potatoes. Job done.

 I have probably said it before but it's hard to beat a good mince.  It's a comfort food in my family often prepared to feed someone who has been kicked in the teeth by life.  "How do I love thee?"   Let me make some mince. 

[liuzhou]

35 minutes ago, Anna N said:

 I have probably said it before but it's hard to beat a good mince.  It's a comfort food in my family often prepared to feed someone who has been kicked in the teeth by life.  "How do I love thee?"   Let me make some mince. 

 

Yeah. 100% comfort food. I have been feeling a bit "kicked in the teeth by life" in the last couple of weeks, and dinner restored some faith.

 

The fightback begins with mince!

[liamsaunt]

Last night, a tuna poke bowl for my niece (onions omitted)

 

 

 

Warm lobster rolls for the adults

 

 

[kayb]

@liamsaunt, those lobster rolls are things of beauty. The poke bowl looks great, too, but I had one of those not too long ago. I haven't had a lobster roll since I was in Boston last fall. About due for a return trip!

 

[scubadoo97]

No kidding kayb, serious drool

[mgaretz]

This was a real mish-mash-hash:  Had leftover homemade Spanish Rice and leftover tri-tip, so I combined them with some sauteed onions and peas. 

 

 

[sartoric]

A fish and potato stew, not pretty, but the second photo confirms it's deliciousness. The stew was made with a few fennel seeds, sliced onions and garlic, tomato paste and passata, chunks of potato, freshly made chicken stock, cod chunks, and lots of parsley.

 

Followed up with a piece of yoghurt and walnut cake with Gippsland cream...more details in the pastry and baking forum.

[Steve Irby]

1 hour ago, sartoric said:

A fish and potato stew, not pretty, but the second photo confirms it's deliciousness. The stew was made with a few fennel seeds, sliced onions and garlic, tomato paste and passata, chunks of potato, freshly made chicken stock, cod chunks, and lots of parsley.

 

Followed up with a piece of yoghurt and walnut cake with Gippsland cream...more details in the pastry and baking forum.

Somebody didn't finish their vegetables in that second photo

[liamsaunt]

5 hours ago, kayb said:

@liamsaunt, those lobster rolls are things of beauty. The poke bowl looks great, too, but I had one of those not too long ago. I haven't had a lobster roll since I was in Boston last fall. About due for a return trip!

 

 Thanks!  Come back soon, but maybe not this weekend.  :-) The city is jammed with people for the marathon.  I left work early yesterday and it took me an extra 20 minutes to walk to the train because of all the people checking in for the race and milling around in general.  

 

Early dinner tonight.  My niece turned her nose up at our menu and so made some sushi on her own from the leftover tuna I bought for her poke bowl last night.

 

 

Adults had Vietnamese flavored chicken salad

 

[scubadoo97]

Smoked a chuck roast this morning.  Will be part of dinner tomorrow.  It was lightly sauced, vac packed and is resting in the fridge. Will reheat via SV.  Was thinking of smoking some chicken tomorrow as well.  Now sides??

 

 

[Anna N]

 

 

Foolishly I allowed myself to be distracted after I made the broccoli salad and the lemon juice in the dressing spoiled bright green colour of the broccoli.  

[Okanagancook]

That looks nice and fresh to me!  Broccoli is a delicate veg.

[scubadoo97]

Tonight's dinner was a couple of blade steaks cleaned up to remove the tough tendon.  Cooked in the Darto med-med rare

 

 

[Norm Matthews]

I made pineapple upside down cake in a bunt pan for dessert for dinner tomorrow but we have already had some and Charlie took some over to the neighbors.

[cakewalk]

That's a very inventive take on a pineapple upside down cake. I'm curious about how the cake itself came out, texture wise. It looks like it has a nice crumble on the top (bottom?) and sides. 

[Norm Matthews]

9 minutes ago, cakewalk said:

That's a very inventive take on a pineapple upside down cake. I'm curious about how the cake itself came out, texture wise. It looks like it has a nice crumble on the top (bottom?) and sides. 

Cakewalk, I used Duncan Hines Pineapple cake mix and a package of instant vanilla pudding along with 4 eggs, a cup of water and half a cup of oil in the cake and a melted stick of butter and a cup of brown sugar in the bottom of the bunt pan.  I used a fresh pineapple cut into half rounds and trimmed to fit in the bunt pan with maraschino cherries in between as spacers. It baked for about 50 minutes and my son said it was the best upsidedown cake I have made.  He said he loves pineapple but usually does not like the pineapple in a cake because it is soggy but he liked this because it was not soggy and even a little crisp on top.