Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

rarerollingobject

Dinner 2017 (Part 6)

Recommended Posts

and for the main course turkey stew with broccoli and backed potatoes 

DSC_0367a.jpg

DSC_0362a.jpg

  • Like 12

Share this post


Link to post
Share on other sites

B36F4829-7BAC-41E8-80F2-FD53906B2A54.thumb.jpeg.c3faba38cc458064fa15fc9d1e4ca844.jpeg

 

 Re-heated (frozen) sous vide pork tenderloin with caramelized onions, pickled mushrooms and cocktail tomatoes. Homemade sandwich bread, from believe it or not, Modernist Bread. :o

 

  • Like 13

Share this post


Link to post
Share on other sites

Wednesday night, chicken stew with dumplings

 

5a0ed3b91c73d_chickenstew.thumb.jpg.986e9c5b7c4ec0331a0a85e40089c431.jpg

 

Last night, flatbread/pizza with roasted golden beets, lemony kale, radishes, and goat cheese

 

5a0ed3a8e4809_beetpizza.thumb.jpg.5e36747d028a35e25743e7d83d028704.jpg

  • Like 15

Share this post


Link to post
Share on other sites

@HungryChris

 

fantastic looking stuffed shells

 

do you use a meat sauce ?     what do you stuff the shells with ?

 

have you ever tried soaking the dried shells in hot water first to avoid the boiling step ?

 

I havent gotten around to trying that yet

 

boiling / drying / stuffing is a bit of a pain.

  • Haha 1

Share this post


Link to post
Share on other sites
31 minutes ago, rotuts said:

@HungryChris

 

fantastic looking stuffed shells

 

do you use a meat sauce ?     what do you stuff the shells with ?

 

have you ever tried soaking the dried shells in hot water first to avoid the boiling step ?

 

I havent gotten around to trying that yet

 

boiling / drying / stuffing is a bit of a pain.

I have used meat sauce when I had some on hand in the past, but there was no meat in this dish. They were stuffed with a mixture of mostly ricotta with some shredded mozzarella and grated Parmesan added, with a bit of garlic and fresh chopped basil and a beaten raw egg. I learned quite a while ago that they are far easier to stuff when they are just barely flexible, too al dente to eat. Just a few minutes in the boiling water, then drained and stuffed as soon as they are cool enough to handle. I have never tried soaking them in hot water, but I don't see why that wouldn't work fine.

HC  


Edited by HungryChris (log)
  • Like 4

Share this post


Link to post
Share on other sites

Pasta with Extra Garlicky Shrimp Scampi from The Food Lab. I like some veggies in my pasta so I added zucchini, carrots, red bell pepper and green beans. Unfortunately out of broccoli, which would have been good here. 

IMG_6360.thumb.jpg.0ada668ae0869c84f7cb552b9572851e.jpg
Nice and garlicky - it gets minced or microplaned and mixed with the raw shrimp, smashed and cooked with the shrimp shells for the sauce and thinly sliced and sautéed before cooking the shrimp.

I was safe from vampires for the night 1f61c.png!

  • Like 14

Share this post


Link to post
Share on other sites

Todays evening feast for whole family - shrimps with garlic, parsley, onion, chili paper, white wine, coconut milk and fresh ginger - yummy:)

DSC_0396.JPG

DSC_0394.JPG

  • Like 14

Share this post


Link to post
Share on other sites

Had a long tiring week. Had some cheese, nice bread and wine.

 

IMG_20171107_185713.thumb.jpg.c4a3508701e7afd2f21f5cb90f69271a.jpgIMG_20171107_191543.thumb.jpg.16134b58aaecaad3bb942b038d717cb0.jpgIMG_20171107_191838.thumb.jpg.9c94f3bef3a4d1cecc3a64fa27a32bb8.jpg

  • Like 17

Share this post


Link to post
Share on other sites

@shain -- is that bright orange one on the left, mimolette? I haven't had that in a long time.

 

  • Like 1

Share this post


Link to post
Share on other sites
42 minutes ago, shain said:

Had a long tiring week. Had some cheese, nice bread and wine.

What more could you wish for?What more could you wish for? xD   Perhaps some good conversation. 

  • Like 3

Share this post


Link to post
Share on other sites

@kayb Yes, very tasty. I'm looking of recpies to use it where it will really shine through, hopefully I won't eat it all by then.

 

@Anna N I did had a pleasant conversation, so not much more. Now I wish to get some sleep and not to let myself work too hard this coming week -_-


Edited by shain (log)
  • Like 2

Share this post


Link to post
Share on other sites

Mixed green salad.

Smoked sprats pate and french feta on toast.

 

Smoked Sprats Pate & French Feta on Toast.jpg

  • Like 5

Share this post


Link to post
Share on other sites

Dinner tonight was a clean-out-the-freezer-I’m-still-too-tired-to-really-cook meal.  Poached eggs on toasted hamburger buns w/ hollandaise (from a packet), sausage links and some sliced oranges that were sitting naked in the fridge from being zested for cake frosting last week.  My pitiful poached eggs:

DSCN7639.JPG.420ab1473abc782a33270cffc33499a9.JPG

 

They were cooked properly, though:

DSCN7640.JPG.58d4ea5b4ce9263af458233551d3a2b0.JPG

  • Like 13

Share this post


Link to post
Share on other sites

20171117_200245.thumb.jpg.a08cb91f04ce00cbb2f81a5247107e84.jpg

 

Sea Scallops with smashed red potatoes and MB's country style bread.  Hagafen's Dry White Riesling - 0% RS went along nicely.

 

 

  • Like 11

Share this post


Link to post
Share on other sites
1 hour ago, Raamo said:

20171117_200245.thumb.jpg.a08cb91f04ce00cbb2f81a5247107e84.jpg

 

Sea Scallops with smashed red potatoes and MB's country style bread.  Hagafen's Dry White Riesling - 0% RS went along nicely.

 

 

 

I have to ask...what is "0% RS"?

 

Share this post


Link to post
Share on other sites
53 minutes ago, JoNorvelleWalker said:

I have to ask...what is "0% RS"?

You didn't ask me, but I'm guessing RS = residual sugar

 

My dinner - Sous Vide Rib-Eye Steak with Shallots, Garlic & Thyme and Cheesy Hasselback Potato Gratin, both from The Food Lab/Serious Eats with some fresh veg on the side. 

IMG_6365.thumb.jpg.ab9d8b006b735c68c063ea37da27fac3.jpg

Accompanied by a glass of Apothic Inferno (red blend aged in whiskey barrels for 60 days).  No real smoke on the steak but the wine added a little of that flavor.
 

  • Like 16

Share this post


Link to post
Share on other sites

Another late babysitting night. Deb texted me when she was leaving and I had the oven preheated and the peppers, onions and cucumbers marinating in Greek salad dressing. The Korean BBQ wings went into the preheated oven shortly after her text. A late night dinner, but a good one.

HC

IMG_1251.thumb.JPG.b8d3465fa0f5f6671ae4a4133b48d078.JPGIMG_1252.thumb.JPG.9edf54dbc2d7c9a0776e4acf8d664886.JPGIMG_1253.thumb.JPG.8d89043632fd38043ffda36cc3145cf9.JPG

  • Like 16

Share this post


Link to post
Share on other sites
1 hour ago, HungryChris said:

Another late babysitting night. Deb texted me when she was leaving and I had the oven preheated and the peppers, onions and cucumbers marinating in Greek salad dressing.

 If I ever thought of marrying again I’d be asking you if you had any brothers who were available.xD

  • Like 3
  • Haha 1

Share this post


Link to post
Share on other sites

No photos but I threw together pork tenderloin with apples and onions, leeks and cabbage, and some sautéed new potatoes. Turned out pretty tasty, even by the standards of the other folks in the house, who aren't fond of pork.

 

I really didn't have a solid plan when I set out to make dinner - I need to remember that I'm actually halfway decent at cooking.

  • Like 5

Share this post


Link to post
Share on other sites
8 hours ago, JoNorvelleWalker said:

 

I have to ask...what is "0% RS"?

 

Residual sugar maybe?

Share this post


Link to post
Share on other sites

din1.thumb.jpg.ae65390f1efa25655f7aef10f6817fb9.jpg

 

Pork marinated with garlic, ginger, chilli and Shaoxing wine. Stir fried with mushrooms, spinach and scallions and finished with a little soy sauce and sesame oil. Rice.

din2.thumb.jpg.9b37e426f1f94a15fdb432145d800b82.jpg


Edited by liuzhou (log)
  • Like 14
  • Delicious 1

Share this post


Link to post
Share on other sites

@liuzhou

 

 Looks very tasty.  Do you just wing it? I’m guessing so since you have been doing it so long. 


Edited by Anna N (log)

Share this post


Link to post
Share on other sites
2 minutes ago, Anna N said:

@liuzhou

 

 Looks very tasty.  Do you just wing it? I’m guessing so since you have been doing it so long. 

 

 

Yeah. Winged it. I've been flapping for years!

  • Like 1
  • Haha 5

Share this post


Link to post
Share on other sites

  • Recently Browsing   1 member

×