Dinner 2017 (Part 6)

[Dejah]

Tonight, Persian-Spiced Chicken with Spaghetti squash, pomagrante, and pistachios. I couldn't find pomagrante molasses, but I did have pom glaze. It made the roasted spaghetti squash a bit too tart. I enjoyed it with the chicken but hubby, not so much. All the more for me!

Loved the flavour of turmeric and allspice on the chicken thighs. The skin got crispy in the oven.

                                               

 

[dcarch]

Over on the Garden forum, we talked about growing artichokes. It is not easy to grow artichokes in my NY zone 6. The few I have are getting very big, but no blossoms yet. There will not be enough time for blossoms. Frost is coming.

 

Well I decided to eat the artichoke leaves. They taste like artichokes, but a little stronger.  Very tender and delicious.

 

dcarch

 

 

mango/lime shrimps on artichoke leaf stems.

 

[JoNorvelleWalker]

Wish I had thought to eat my artichoke leaves last fall when I grew them.  What a disappointment.

 

[ElsieD]

17 minutes ago, dcarch said:

Over on the Garden forum, we talked about growing artichokes. It is not easy to grow artichokes in my NY zone 6. The few I have are getting very big, but no blossoms yet. There will not be enough time for blossoms. Frost is coming.

 

Well I decided to eat the artichoke leaves. They taste like artichokes, but a little stronger.  Very tender and delicious.

 

dcarch

 

 

mango/lime shrimps on artichoke leaf stems.

 

 

That's a beautiful plate.

[Kim Shook]

@HungryChris – lovely clam chowder.  I love NE chowder, too, but yours reminds me of Outer Banks (NC) chowder.  Very bracing and full of clam flavor!

 

One of Mr. Kim’s online diet buddies challenged him to eat something new.  She said that she would try kale and asparagus if he would try eggplant and zucchini.  He’s had both in the past and didn’t care for them.  I offered to make ratatouille.  I figured that since he likes everything else in it, there might be hope.  This was a sacrifice on my part because I detest almost everything in it, except for onions.  My mize:

Red bell peppers, zucchini, garlic, chopped tomatoes, onions, eggplant, oregano, coriander, thyme and fennel. 

 

I’m sorry, but I find this horrifying looking:

(shudder)

 

Mr. Kim’s plate:

Roasted shrimp, ratatouille, and orzo.

 

My plate with some leftover beans from a BBQ place:

I DID taste the ratatouille.  And hated it.  I find bell pepper of any sort invasive.  Anything they are in tastes wholly of pepper.  That is why I am perplexed when I see recipes for crabmeat calling for bell peppers.  Why in the world would anyone spend the money on beautiful, sweet, delicate crab meat and then demolish it with bell pepper?

[HungryChris]

Pepper steak on Jasmine rice. I can't resist adding a bit of gochujang to this, because it adds the interesting, get your attention, kick it seems to need. The steak I used here was chuck blade steak, which I find just about perfect for this when sliced thin and briefly cooked. The peppers are from my garden, which has eluded the frost so far, but it's only a matter of time.

HC

[Anna N]

11 hours ago, ninagluck said:

@Anna N,  we can buy this dried cubes in every supermarket. example in german http://www.janatuerlich.at/Sonderkapitel/Produkte/Produkte/Portal.aspx?produktgruppe=5101&produkt=1532

Thanks.  I think there is enough leftover bread in this house that I would not need to buy it.  But perhaps I’m missing something. 

[Anna N]

 

 Cauliflower with cheese sauce and a dusting of smoked paprika. 

[liamsaunt]

@Norm Matthews those are beautiful biscuits.  I cannot make biscuits to save my life--they come out flat as a pancake every time.

 

Last night, penne with chicken, baby kale and grape tomatoes in a lemon cream sauce

 

[liuzhou]

16 hours ago, Anna N said:

 

 Cauliflower with cheese sauce and a dusting of smoked paprika. 

 

I am sure your cauliflower cheese is delicious, but cauliflower cheese is my culinary Room 101.

 

My mother provided it every Tuesday evening for the first 18 years of my life. Rubber 'n Glue, my brother and I declared it. When we were being polite.

 

Decades later, not a fussy eater, I still can't go there. As for macaroni cheese, Mac 'n' Cheese as you funny Mericans allegedly call it,  get outa here!

Edited October 27, 2017 by liuzhou (log)

[gfweb]

40 minutes ago, liuzhou said:

 As for macaroni cheese, Mac 'n' Cheese as you funny Mericans allegedly call it,  get outa here!

 

Mac and cheese always looks tastier than it eats.

[Anna N]

1 hour ago, liuzhou said:

I am sure your cauliflower cheese is delicious, but cauliflower cheese is my is my culinary Room 101.

 

My mother provided it every Tuesday evening for the first 18 years of life. Rubber 'n Glue my brother and I declared it. When we were being polite.

 

Decades later, not a fussy eater, I still can't go there. As for macaroni cheese, Mac 'n' Cheese as you funny Mericans allegedly call it,  get outa here!

Cauliflower cheese always struck me as a silly name for the dish.  

 

And I wouldn’t dream of trying to persuade you to like it regardless of its name. 

 

 As for macaroni and cheese…. Have never seen the point.   Rubber and glue truly describes it. 

 

But I didn’t grow up with the blue box or any other version for that matter. My kids and grandkids still eat the stuff. 

[liuzhou]

2 minutes ago, Anna N said:

But I didn’t grow up with the blue box or any other version for that matter. My kids and grandkids still eat the stuff. 

 

I have no idea what the "blue box" refers to and would really appreciate never knowing, so just his once, please don't enlighten me.!

 

As for grandchildren, there is a sub=species I can't understand. Their language, their culture? I wasn't invited to that party.

 

But then, my grandparents, their lives, food and culture hardly seem to human to me!

[Shelby]

10 hours ago, dcarch said:

Over on the Garden forum, we talked about growing artichokes. It is not easy to grow artichokes in my NY zone 6. The few I have are getting very big, but no blossoms yet. There will not be enough time for blossoms. Frost is coming.

 

Well I decided to eat the artichoke leaves. They taste like artichokes, but a little stronger.  Very tender and delicious.

 

dcarch

 

 

mango/lime shrimps on artichoke leaf stems.

 

@dcarch  You never cease to amaze me.  My plants look very similar to yours so I think I could eat mine too!!  I am begging you to tell me how you cooked them.

9 hours ago, Kim Shook said:

@HungryChris – lovely clam chowder.  I love NE chowder, too, but yours reminds me of Outer Banks (NC) chowder.  Very bracing and full of clam flavor!

 

One of Mr. Kim’s online diet buddies challenged him to eat something new.  She said that she would try kale and asparagus if he would try eggplant and zucchini.  He’s had both in the past and didn’t care for them.  I offered to make ratatouille.  I figured that since he likes everything else in it, there might be hope.  This was a sacrifice on my part because I detest almost everything in it, except for onions.  My mize:

Red bell peppers, zucchini, garlic, chopped tomatoes, onions, eggplant, oregano, coriander, thyme and fennel. 

 

I’m sorry, but I find this horrifying looking:

(shudder)

 

Mr. Kim’s plate:

Roasted shrimp, ratatouille, and orzo.

 

My plate with some leftover beans from a BBQ place:

I DID taste the ratatouille.  And hated it.  I find bell pepper of any sort invasive.  Anything they are in tastes wholly of pepper.  That is why I am perplexed when I see recipes for crabmeat calling for bell peppers.  Why in the world would anyone spend the money on beautiful, sweet, delicate crab meat and then demolish it with bell pepper?

 

I think your ratatouille looks wonderful!

38 minutes ago, gfweb said:

 

Mac and cheese always looks tastier than it eats.

14 minutes ago, Anna N said:

Cauliflower cheese always struck me as a silly name for the dish.  

 

And I wouldn’t dream of trying to persuade you to like it regardless of its name. 

 

 As for macaroni and cheese…. Have never seen the point.   Rubber and glue truly describes it. 

 

But I didn’t grow up with the blue box or any other version for that matter. My kids and grandkids still eat the stuff. 

 

 

 

 

Off my cooking game a bit.  Nothing sounds good.

 

Kielbasa and tater tots

 

 

Chicken gizzards, taters and hominy

 

[rotuts]

@gfweb

 

"  Mac and cheese always looks tastier than it eats "

 

true enough , but that's only because generally its poorly made

 

this 

 

 

eats much better than it looks.

 

if you bump into a box  Micro some up

 

outstandingly good.

 

as its a commercial product , most boxes are probably the same

 

unlike homemade  which would be difficult to study.

 

"

[dcarch]

4 hours ago, Shelby said:

dcarch  You never cease to amaze me.  My plants look very similar to yours so I think I could eat mine too!!  I am begging you to tell me how you cooked them.

 

I am very surprised that artichoke leaves are not eaten by people. People eat cardoon (cardone) don't they?

Cardoon and artichoke are in  closely related family. They always say that cardoon tastes like artichoke.

Therefore, just use any cardoon recipes.

I made it in my pressure cooker. quick and easy. Pick the younger leaves. They are very tender with no fiber.

dcarch

Edited October 26, 2017 by dcarch (log)

[ninagluck]

we had our national holiday today in Austria, so I made the most traditional dish we have, schnitzel with potato salad 

Edited October 26, 2017 by ninagluck (log)

[kayb]

6 hours ago, gfweb said:

 

Mac and cheese always looks tastier than it eats.

Au contraire. The bacon barbecue mac and cheese I had a while back at a restaurant was quite delicious. I can usually take or leave the stuff. This was a keeper.

 

[suzilightning]

Got back yesterday from the shore and now Johnnybird is off to do some stuff in Poughkeepsie and take his brother on a vacation to ME.

 

Made gf penne with grilled chicken, sun dried tomato pesto, roasted red pepper, capers and olives for him to munch on.

Made smooch with gf elbows, smushed tomatoes, sautéed onion and red peppers and sautéed bison to take with him.

 

I have some plans for the next week or so for myself.

[Shelby]

2 hours ago, dcarch said:

 

I am very surprised that artichoke leaves are not eaten by people. People eat cardoon (cardone) don't they?

Cardoon and artichoke are in  closely related family. They always say that cardoon tastes like artichoke.

Therefore, just use any cardoon recipes.

I made it in my pressure cooker. quick and easy. Pick the younger leaves. They are very tender with no fiber.

dcarch

 

How long did you go in your pressure cooker?

 

I take it that the leaves are not very good to eat?

 

Here's a pic of mine that I just picked.  Just in time, too.  Supposed to freeze tonight.

 

Thanks for your help!

 

[dcarch]

19 minutes ago, Shelby said:

How long did you go in your pressure cooker?

I take it that the leaves are not very good to eat?

Here's a pic of mine that I just picked.  Just in time, too.  Supposed to freeze tonight.

Thanks for your help!

 

 

I think you can eat the green part of the leaves as well, I only cooked the stems, in the PC for about 30 minutes, but my PC has been modified to go high pressure (not recommended for others). Just try it out for 30 minutes, if not good re PC for another 30 minutes.

 

dcarch

[scubadoo97]

Kind of a spur of the moment throw together.  

 

Local garlic loaf drizzled with olive oil with leftover flank steak, a nice cheese and diced red peppers wih a mayo wasabi sauce dressing. Under the broiler. 

 

 

 

 

Edited October 26, 2017 by scubadoo97 (log)

[Duvel]

A welcome diet break: business trip to Tokyo. Last night went out to the district of Ebisu (close to Shibuya), which is getting popular again for it's cheap down-to-earth comfort food eateries. "Indoor" streets like this are getting crowded as the temperatures drop. But even at 15 oC, it was packed. 

 

 

I picked a beef place - a bit out of guilt I aimed at a low carb dinner - which of course was not sabotages by beer and sake. Everything gets grilled up while you sit on a counter ...

 

Harami (the cut below the diaphragm):

 

Salt grilled tongue:

 

Beef & tofu stew (this was fantastic):

 

"Shamo" - a tiny seasonal river fish, eaten whole:

 

Sake - "Autumn" suggestion of the owner:

 

I like diet breaks

 

Edited October 27, 2017 by Duvel
Aligned pictures ... (log)

[Dejah]

Trying out a recipe from Indian Instant Pot Cookbook - Urvashi Pitre

Had picked up a semi-bonless lamb should at Safeway - 30% off. Cut up half of the chunk and made Lamb Rogan Josh - quick and delicious!

 

                                                           

                                                           

 

[liamsaunt]

Husband has a cold, so last night I made chicken soup with cavatelli.  Comfort food