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Dinner 2017 (Part 6)


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Cod and Clam Fried Rice

 

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... with leek, garlic, red bell pepper, asparagus, green onion.

 

The cod was microwaved and the clams steamed with osmanthus wine then de-shelled (apart from a few for presentation), then added to the leftover rice from last night. It could have done with some spice heat, but for the first time in decades, I had no chilli peppers at home. Must get a healthy supply tomorrow. In the meantime, I made do with some shichimi togarishi.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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1 hour ago, Norm Matthews said:

We had leftovers with chicken drumsticks grilled on the Weber , then finished with an apricot, mustard, soy sauce and molasses glaze.

 

 

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Did that glaze start with fresh apricots, or with nectar?  

Nancy Smith, aka "Smithy"
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"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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We celebrated FCD (First Corn Day) last night. There is a little stand at a dairy farm about a mile up the road called Betsy's Farm Stand. Usually it is on the honor system. I could tell by the look and feel of the butter and sugar corn that it was going to be good, and it was! I could not bring myself to pull back the towel and let the steam out, so you will have to trust me. We had it with beans from the garden and Korean BBQ wings. Crappy picture, but a great meal!

HC

 

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Back to basics

 

Pork with 豆豉 - salted, fermented, black beans - and chilli.

 

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Served with rice and stir fried mustard greens (芥菜).

 

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Followed by a mango and a gin and tonic. 9pm and 35ºC/95ºF

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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4 hours ago, liuzhou said:

 

Followed by a mango and a gin and tonic. 9pm and 35ºC/95ºF

 

Ouch. That would make it tough to sleep, alright. We've been cold and rainy here, and the overnight low last night was 7°C/45°F. 

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Hard to beat a classic.

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Plenty of basil this year, as the plants seems to benefit from their new spot under the partial shade of the ficus tree.

 

 

And dessert - those were a gift, and likely the most flavorful litchy I had.

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  • Like 14

~ Shai N.

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A feast from the north. Punjabi goat curry, Kashmiri mushrooms with spinach, white desert dal from Rajasthan, oven fried okra, naan bread, turmeric rice, cucumber raita, fresh garlic chutney, gunpowder chutney and lime pickle. Rubbish photo.

Bring on the warmer (and lighter) nights.

 

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The other day I rummaged through the freezer looking for the last package of scallops that I just KNEW I had.  No such luck.  So, since I needed scallops, and it's a bit cooler outside (for shipping purposes) AND I had a 10% off coupon, I ordered from Pike Place Fish Market.  For fun, I bought some salmon.  SV'd it.  I loved it...I think Ronnie would have liked his a bit more done...but he ate his too.  Scalloped potatoes and the last of the green beans from the garden to go with.  There may be a few more beans, but I'm donating them to the rabbits.

 

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I guess there isn't a restaurant in the south of China that couldn't run this up for you, even if it's not on the menu.

 

车螺芥菜汤 (chē luó jiè cài tāng)or clam and mustard greens soup. So ubiquitous is the pairing, that supermarkets sell ready to roll packs of clams and greens. I never buy them.

 

In restaurants, especially the cheaper ones, they can be a bit mean with the clams, so I like to make it at home where I can control things. And that's what I did tonight.

 

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This was followed by a twist on another local classic beef with bitter melon- 牛肉苦瓜 (niú ròu kǔ guā) or 苦瓜牛肉 (kǔ guā niú ròu). Chinese restaurants usually put the main ingredient first, so in the first example there will be more beef than bitter melon - in the second, the melon will be more substantial.I've seen both on the same menu sometimes.

 

Normally, the beef is cut into slivers and stir fried with the melon, but tonight I decided to be abnormal! I minced the beef with garlic and fried it to col;our it, then added Shaoxing wine, soy sauce and half a large tomato that needed using. The melons were halved lengthwise and the seeds and pith scraped out. Then I stuffed the melon with the beef mixture, reassembled it and wrapped it in foil and finished it in the oven.

 

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Served with rice.

 

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While I got an acceptable dinner from my dish, it needs work before I can serve to anyone else, but I'm not disheartened.

 

Next time, I'll crack it.

 

Edited by liuzhou (log)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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While rummaging in the overstuffed freezer the other day I came across a package of meatloaf mix that has got to be used.  Despite the relentless heat (high 90s for the foreseeable future), I'm going to make my favorite CI recipe tonight.

(that's what AC is for, right?) meanwhile I'm wishing for September!!!

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Eggplant fatteh

 

The sauce is made of yoghurt, a little tahini paste, chili, parsley, garlic, cumin, cinnamon, allspice, sumac, pepper. mixed with fresh tomatoes.

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Adding baked eggplants and charred onion.

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Hot and tender chickpeas (and a few cowpeas, because I was a tad short on this size of chickpeas).

Crisp baked pita slices.

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Mix it all well. Then back to the oven for a few minutes, to heat up.

Add more yogurt, sumac and toasted nuts (pine nuts & cashew).

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Edited by shain (log)
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~ Shai N.

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Sometimes ugly food is the best food; galbi jjim, Korean beef short ribs, braised for 5 hours in honey, pear juice, soy, soju, mirin, black pepper and garlic. Soooo meltingly soft and a total umami bomb. 

 

With mini king oyster mushrooms, and chunks of carrot and daikon that I specifically commissioned my bf to shape into perfect rounded golf balls for me, by commanding him to hone the sharp edges of each chunk with a vegetable peeler.

 

If you didn't know that trick, that's the secret of a non-cloudy braise and keeping vegetables in stews largely intact, btw; because a long cook will break down the edges of the veggies into a pulp that clouds a stew. The Koreans and Japanese hone their vegetable edges for exactly this reason.

 

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Edited by rarerollingobject (log)
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Fooook, that looks so good! I must go and get an ox tail this week and do a nice looooong braise like that. Real winter food!

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Cape Town - At the foot of a flat topped mountain with a tablecloth covering it.

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