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Dinner 2017 (Part 4)


mm84321

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16 minutes ago, liuzhou said:

 

What be that?

 

Coleslaw.

 

In this case cabbage ken cut on walnut with my Watanabe Kintaro-ame Nakkiri.

 

WatanabeBlade03172016.png

 

 

  • Like 7

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

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

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Today a little bit from the Easter table :)  Eggs in Parma ham baskets.

 

Ingredients for 2 people:

 

6 slices of Parma ham

2 tablespoons of olive oil from dried tomatoes

4 dried tomatoes in olive oil

a fistful of baby spinach leaves

2 eggs

1 clove of garlic

2 tablespoons of Parmesan

salt and pepper

 

the whole recipe is here

 

 

 

 

DSC_0890b.jpg

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Kasia Warsaw/Poland

www.home-madepatchwork.com

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image.jpeg.2b0e9431f7a8ef36e72cd36459eede7f.jpeg

  • Like 16

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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We had a wonderful Easter--just the two of us :) 

 

SV'd lamb chops (which I liked--and I'm not a huge lamb fan but these were good), rice pilaf and asparagus with hollandaise because after I read what @kayb was having I had to copy that.  And, I had to use up 10 egg yolks because I tried once again to make @Kim Shook's favorite Rhulman's angel food cake.  The last time I tried (it was my first ever try at angel food cake) I didn't turn the cake upside down to cool so it turned into a shrinky dink cake lol.  This time I found a pan downstairs--I think my mom gave it to me after my first cake debacle--it's a long pan almost like a Pullman loaf pan and it has feet on the top so I didn't have to find a bottle to rest my other pan on.  Anyway, yay!  I had cake success!

 

I used my Grammy's dishes...I should use them more often.  I love them.

 

 

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This is half of the cake.  

 

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2 hours ago, weinoo said:

Hey, who you calling Scuba?

 

Not that there's anything wrong with that.

 

Sorry about that Mitch. I did know it was you. Don't know where that came from

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13 minutes ago, Shelby said:

We had a wonderful Easter--just the two of us :) 

 

SV'd lamb chops (which I liked--and I'm not a huge lamb fan but these were good), rice pilaf and asparagus with hollandaise because after I read what @kayb was having I had to copy that.  And, I had to use up 10 egg yolks because I tried once again to make @Kim Shook's favorite Rhulman's angel food cake.  The last time I tried (it was my first ever try at angel food cake) I didn't turn the cake upside down to cool so it turned into a shrinky dink cake lol.  This time I found a pan downstairs--I think my mom gave it to me after my first cake debacle--it's a long pan almost like a Pullman loaf pan and it has feet on the top so I didn't have to find a bottle to rest my other pan on.  Anyway, yay!  I had cake success!

 

I used my Grammy's dishes...I should use them more often.  I love them.

 

 

58f4d1dc283f4_photo78.JPG.59e0146dc921f7d2decc7358f456f2cb.JPG

58f4d1f4ab969_photo76.JPG.a40ec885e44a5e4aa621c21bf8fbb20c.JPG

This is half of the cake.  

 

58f4d1ff4b771_photo77.JPG.33d950684b19862b299ba832243605a6.JPG

58f4d212839d5_photo75.JPG.1836cbedc227562eb82cda668b35c884.JPG

 

 

 

Looks wonderful, Shelby

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I had planned to make roasted rack of lamb and asparagus risotto for Easter dinner, but the forecast was unexpectedly warm--87 degrees--so the racks of lamb went into the freezer and I made schwarma instead.

 

Lamb from the cookbook Jerusalem:

 

58f4d71280f9a_lambschwarma.thumb.jpg.124ec46d43e2aa61be36ce739e3752d2.jpg

 

chicken from the current edition of Food and Wine

 

58f4d708d91ef_chickenschwarma.thumb.jpg.66851ad49e68ac8ca0bf00d2da4485ec.jpg

 

pita (an old recipe from Fine Cooking magazine)

 

pita.thumb.jpg.b4c705c20d710d2b17c6b8658a2a75d2.jpg

 

salad

 

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there was also rice pilaf and baba ganoush--also from Jerusalem, plus a couple of sauces for the meats.

Edited by liamsaunt (log)
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10 hours ago, liamsaunt said:

Today is a holiday in MA so we ate an early dinner.  Vegetable paella

Wow!   That vegetable paella looks amazing. Can you share the recipe? 

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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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image.jpeg.38f5c61aa05555ba38200532433fbd21.jpeg

 

 Ran out of oomph long before dinner time yesterday.   Thank heaven for the freezer and the Instant Pot. 

  • Like 4

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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4 hours ago, Anna N said:

Wow!   That vegetable paella looks amazing. Can you share the recipe? 

 

It was very easy to make.  I sauteed two onions, two bell peppers, and four cloves of garlic in olive oil until tender, then added two cups of rice, a good pinch of saffron, and about 1 tsp. each of smoked paprika and cumin, and cooked for a few minutes.  Then I added about three cups of stock, salt and pepper, and brought to a boil, and topped with a pint of cherry tomatoes and a package of thawed artichoke hearts,  I then baked it at 400 for about 25 minutes.  When it came out of the oven, I squeezed over a lemon and topped it with fava beans and parsely, plus a "walnut chorizo" which was just walnuts ground up in a food processor with some olive oil, salt and chorizo seasoning.  This made six servings.

 

I got the idea from one of the recipes that came in my Purple Carrot box last week, but I needed more than two servings so bumped up all of the vegetables and used paella rice instead of the brown basmati rice that came in the Purple Carrot box.

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A couple of dinners.  Sunday was salmon, cooked SV then torch-seared with a maple-bourbon glaze, served with Brussels Sprouts cooked a la Voltaggio with olive oil and salt:

 

salmon-bs3.jpg.a22bf141d4097b4b9381eda76943ff46.jpg

 

Last night was beef stew, made in the electric pressure cooker, with chuck, onion, carrot, potato, parsnip, barley and some dried porcini.  I forgot to put in the peas and bay leaf, but it was yummy nonetheless!

 

beef-stew-2.jpg.078ee01a406bd79c55d79ce9cc831407.jpg

 

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Mark

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4 minutes ago, sartoric said:

Masala dosa (yet again) beetroot leaves curry, steamed rice with crunchy bits, tadka dal, tomato chutney and lime pickle.

 

IMG_3508.thumb.JPG.981204184f6ac25dcb4ca171e8194805.JPG

How do you make the beetroot leaves curry? When I get beets with the leaves still attached, I'm always wondering what to do with them. I usually just slice them thinly and saute with onions and other greens I might have. But this sounds more specific. The meal looks lovely.

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