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Dinner 2017 (Part 6)

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Continuing with dishes of Sardinia:

 

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Bugialli's Malloreddus al Pomodoro "A Stuffai" (p 75).

 

I had never made malloreddus.  They are dumplings of semolina, water, saffron.  (Or if you tragically miss-scale the proportions:  water, semolina, and saffron.)  The recipe calls to wait five minutes before serving which greatly helps with the photography.

 

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Bit of Japanese food - from the left, clockwise: Buta no kakuni, Calbee crisps, potato salada, cucumber with gome-dare, abura age with shoyu-shoga and yuzu-dare for the center piece: Masu furai (fried cherry salmon trout). WP_20171013_20_32_14_Pro.thumb.jpg.16fcc57ffb7aed97a49b2ac55661d330.jpg

 

All with a nice sake. Happy evening ...

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Edited by Duvel (log)
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45 minutes ago, shain said:

Masbaha.

<enticing photos removed for brevity>

 

I had to look that one up, then specify food in order to get past the 'prayer beads' translation. :) Then - surprise! - I ran into multiple descriptions of masbaha: hummus with whole chickpeas added; whole chickpeas with tehina and other additives; and so on.  I liked the suggestion that masbaha originated as balila with added tehina.  What do you think, and what's your preferred way of making masbaha?

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@Smithy 

I'm no expert, but origin wise, I assume that you are right, olives and legumes were grown the levant for thousands of years, so balila is a very old dish. 

One can assume that msabaha was invented with the import of seaseme. And I guess that hummus originated from msabaha by pounding it smooth. 

Now days, msabaha is not simply hummus with whole chickpeas. Hummus in Israel is almost always served with whole chickpeas (unless topped with something else). Msabaha has many versions, but all are served warm, are usually more fluid, contains more tahini and may include a small amount of chili (chili is never added to hummus). 

My version starts with chickpeas cooked very soft, I make tahini sauce with lemon and spices (garlic, chilli, cumin), then mix a portion of the peas using a fork until they break and thicken. Then add the rest of the peas and mix gently. I also mix in parsley, which is usually only added on top. 


Edited by shain (log)
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Thanks, @shain. I'll be trying that soon. I think having it warm sounds especially appealing.

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Supper is a couple hours off yet but have been getting ready by cutting up a 3 pound roast and doing a test run of Dwaeji-Galbi but with pork shoulder instead of pork ribs.  We will have it with rice, kimchi, seaweed and lettuce leaves.  We decided to use the cast iron griddle because some of the pieces were too small for the charcoal grate.  Over half went in the freezer for another time.

 

PS Just added the Galbi on the dinner table.

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Edited by Norm Matthews (log)
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 Moved away from brown food to something more colorful.   Seared steelhead with a zucchini, pepper and olive medley and a grilled garlic loaf

 

 

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Just now, scubadoo97 said:

 Moved away from brown food to something more colorful.   Seared steelhead with a zucchini, pepper and olive medley and a grilled garlic loaf

 

 

 

Of all types of fish Imcan find locally steelhead is my favorite.

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Fried shrimp Po' boys, dressed.

HC

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Edited by HungryChris (log)
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This morning I picked some nice live wild prawns from my seafood gal in the local market.

 

Prawn curry. Rice. Baby bok choy salad.

 

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Another turkey thigh dinner.  The meat was nice and moist.DSC02186.thumb.jpg.e10dafaf0a0dd446a7903cdd7777bd41.jpg

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Edited by Okanagancook Typo (log)
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Then we had a prime rib steak and I just couldn't be bothered to get the sous vide rig out so I just pan seared it and boy I don't know what I did but it looks sous vide and tasted better due to the nice crust.  Jacques P's mushrooms, air fryer crispy potatoes and some sauteed pea pods.

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Hash with the leftover tri-tip, made with cauliflower instead of potatoes, onion and peas.  Served with salad.

 

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Fried green tomatoes with warm buttered crab, homemade pork gyozas, blistered shishito peppers and silver queen corn. We have a frost warning tonight, so the end is near.

HC

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11 minutes ago, HungryChris said:

Fried green tomatoes with warm buttered crab, homemade pork gyozas, blistered shishito peppers and silver queen corn. We have a frost warning tonight, so the end is near.

HC

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Good luck about your frost.  Hope the frost holds off a bit longer here.  There are still tomatoes on my vines.  I purchased frost protection plastic from Burpee.  Hoping I don't have to use it.

 

Dinner was lovely but not all that special:  avocado, tomatoes, baguette and cheeses.  Much Soave.

 

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'Tis the season ...

 

For hairy crabs, of course. And they coincide with a board meeting I have to attend to in Shanghai, so tonight ...

 

All things Crab ...

 

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Look at those little beauties ...

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Of course with some sides ...

Soy-milk soup of crab:

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Pastries with crab:

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Tofu with crab roe:

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Xiaolongbao with ... eehm ... crab:

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And pig's ear (as per request of the German guy):

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Plus a couple of other things to complete a Chinese table. All washed down with yellow wine (because crab!):

 

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Happy !

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Well, I had gotten up early and made a pot of Instant Pot bolognese sauce. Got home from church, was simmering the sauce with added cream and parm, and boiling the water for the linguini, when I got a call to come to the hospital where a dear friend had just had a heart attack. Turned everything off and flew out the door.

 

Put Bolognese in fridge when I got home last night. Water is still on stove. Perhaps will have pasta tonight.

 

Sauce tasted good. I used the Serious Eats recipe.

 

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@kayb  I hope your friend is ok!

 

Another noodle bowl last night to use up the rest of the pork belly.  This time the egg turned out perfect.  Probably because the credit card company didn't interrupt me to discuss my credit card number being stolen.......

 

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Last night. 

Shrimp etoufée. 

Macque choux. 

Arugula salad with Scottish smoked salmon. 

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