Dinner 2017 (Part 6)

[blue_dolphin]

Pasta with preserved tuna and pine nuts from the Zuni Café Cookbook.  Every time I make this I wonder why I don't make it more often.

 

Modifications:  For the preserved tuna, I used the seasonings from the recipe but followed the sous vide in a jar method from Modernist Cuisine at Home and used olive oil left over from a batch of Cherry Tomato Confit from Salt, Fat, Acid, Heat. I threw in a few of those cherry tomatoes at the end for color. 

[shain]

Quick dinner this evenning. I always have frozen shakshuka sauce - the eggs cook while I crisp up a slab of bread. Some tahini sauce drizzled on top. Served in the pan.

[mgaretz]

Beef stew made in the electric pressure cooker.  Chuck, onion, carrots, parsnips, potato, celery, mushrooms, peas and corn.

 

 

 

[lindag]

6 minutes ago, mgaretz said:

Beef stew made in the electric pressure cooker.  Chuck, onion, carrots, parsnips, potato, celery, mushrooms, peas and corn.

 

 

 

 

Wow, that really looks good!

[rotuts]

@mgaretz 

 

your stew looks delicious.

 

would you pass on  a few more details   time etc

 

how was the meat ?

 

by that I mean  : did it have a dry mouth feel   ....  the sort of thing you get w a braise that has not rested overnight

 

so that some of the Jus can re-enter the meat ?

 

I in no way imply it wasn't delicious  

 

and based on the time factor  of prep  .....

 

Im hoping some day I can  get the energy to SV some top of the like chuck to tenderness

 

then do the rest of the stew  , including stock , veg etc and then thickening after the iPot does its magic

 

then add the SV meat and let it get to know its neighbors then chow down/

[weedy]

Frittata 

chourice, onion, olives, tomato. 

[Tropicalsenior]

20 minutes ago, weedy said:

Frittata

 Looks great. Thank you for the inspiration. Was going to make a big salad night but it's raining here and really cold. I just checked the thermometer and it's down to 75F.

[Anna N]

 

My reward for a job well done. I spent most of the day clearing out my refrigerator of condiments, some almost 10 years old.  My recycle bin is full of glass jars and my garbage is full of the contents!  

 

Pan-grilled bread with store-bought pesto and prosciutto. The cheese was a gift from one eGullet member on the recommendation of another member!  The wine was a box/aged Shiraz from Peller Estates. 

 

[Shelby]

20 minutes ago, Tropicalsenior said:

 Looks great. Thank you for the inspiration. Was going to make a big salad night but it's raining here and really cold. I just checked the thermometer and it's down to 75F.

LOL  really cold=75F to you....that=too hot for me to turn off the air conditioner 

4 minutes ago, Anna N said:

 

My reward for a job well done. I spent most of the day clearing out my refrigerator of condiments, some almost 10 years old.  My recycle bin is full of glass jars and my garbage is full of the contents!  

 

Pan-grilled bread with store-bought pesto and prosciutto. The cheese was a gift from one eGullet member on the recommendation of another member!  The wine was a box/aged Shiraz from Peller Estates. 

 

Lovely treat.  Doesn't it feel good to get that all done?  I love when my fridge is all clean like that.

[lindag]

24 minutes ago, Tropicalsenior said:

 Looks great. Thank you for the inspiration. Was going to make a big salad night but it's raining here and really cold. I just checked the thermometer and it's down to 75F.

Some areas near me are already getting a bit of snow....pretty early for that, even here!

[mgaretz]

3 hours ago, rotuts said:

@mgaretz 

 

your stew looks delicious.

 

would you pass on  a few more details   time etc

 

how was the meat ?

 

by that I mean  : did it have a dry mouth feel   ....  the sort of thing you get w a braise that has not rested overnight

 

so that some of the Jus can re-enter the meat ?

 

The meat was not dry and I have never had the jus re-enter meat.

But it was the meat, onions, potato, celery and mushrooms for 10 minutes, quick release, add in carrots, parsnips and frozen peas and corn for another 6 minutes with natural release.  Meat is not pre-browned.

Additional seasonings/add-ins were 1 cup of chicken broth, 1 tsp of soy, 2 tbs tomato paste, garlic powder, thyme, salt, pepper and 2 tsp of caramel coloring.  Jus thickened with Precisa Sperse 1000.

Edited October 4, 2017 by mgaretz (log)

[lindag]

5 minutes ago, mgaretz said:

 

The meat was not dry and I have never had the jus re-enter meat.

But it was the meat, onions, potato, celery and mushrooms for 10 minutes, quick release, add in carrots, parsnips and frozen peas and corn for another 6 minutes with natural release.  Meat is not pre-browned.

Additional seasonings/add-ins were 1 cup of chicken broth, 1 tsp of soy, 2 tbs tomato paste, garlic powder, thyme, salt, pepper and 2 tsp of caramel coloring.  Jus thickened with Precisa Sperse 1000.

 

 

Do you think it's unnecessary to pre-brown the meat?

[Tropicalsenior]

2 hours ago, lindag said:

Some areas near me are already getting a bit of snow....pretty early for that, even here!

Well, my frittata turned out just fine. Like Shelby, it was clean the fridge day. A few mushrooms, a few asparagus, one lonely tomato and some good cheese. Really good food for a cold night, but snow, OMG, I moved down here to get away from that terrible stuff.

 Paired with a good green salad and bread pudding with whipped cream for dessert later.

[Ann_T]

Tonight's Dinner.  

 

Spicy Honey Garlic Chicken.

[mgaretz]

2 hours ago, lindag said:

Do you think it's unnecessary to pre-brown the meat?

 

I don't think it necessary and haven't done it in years.  But I am also usually adding in caramel coloring, primarily to brown up the gravy, but I think it also adds the same subtle flavors as browning the meat as it's basically the same compounds. 

[blue_dolphin]

Another tuna pasta dinner.  This recipe with Calabrese chili peppers was found on the Eataly site. 

 

I used the same oil-poached tuna I made for yesterday's Zuni Café recipe but the spicy chili peppers gave this version a very different flavor profile. 

[robirdstx]

27 minutes ago, Ann_T said:

Tonight's Dinner.  

 

Spicy Honey Garlic Chicken.

 

Recipe please!

[Kim Shook]

@BeatriceB  – when you wonder if your meal is “good enough” to post, please look back at my post on 9/28.  If I can post that boring looking, blah tasting meal, you can post ANYTHING!

 

A few nights ago - Marinated London Broil and squash:

 

This is an old, old recipe that my MIL and SIL and I used to make and we had all forgotten about it.  The meat is marinated with oil, Dijon, soy sauce, lemon juice, onions, garlic, Worcestershire and black pepper.  It is still SO good!

 

On Sunday, we had family over to celebrate my FIL and niece’s BDs.  We started with Evergreen Avocado Dip w/ tortilla chips:

I got this recipe almost 10 years ago from @Toasted (who last posted in 2012).  We really like it and you make it ahead of time – no browning!

 

And Hot Bacon & Swiss Dip w/ Ritz crackers:

 

Apple Cider-Glazed Pork Tenderloin w/ a cider jus:

 

 

@Marlene's Smashed potatoes:

 

Sautéed Snow Peas:

Which got a little overdone.

 

Red cabbage:

 

My SIL made a spinach, dried cranberry, smoked Gouda, and apple salad with poppyseed dressing and my MIL made orange glazed carrots (not pictured).

[JoNorvelleWalker]

Tonight:

 

 

 

This is dinner three from the umamimart curry recipe:

https://umamimart.com/blogs/main/japanese-curry-scratch

 

Seldom do many things I make repay such effort...beginning with the roasted bones:

 

 

 

[Kerry Beal]

46 minutes ago, JoNorvelleWalker said:

Tonight:

 

 

 

This is dinner three from the umamimart curry recipe:

https://umamimart.com/blogs/main/japanese-curry-scratch

 

Seldom do many things I make repay such effort...beginning with the roasted bones:

 

 

 

I would have a hard time resisting eating the marrow out of the bones! And using the IP instead of a slow cooker.

[Paul Bacino]

Paully's Panini

 

I bought a new Panini press and finally getting it seasoned!!  What i like is --  I press pretty hard on the sandwich ( Ciabatta holds up nice ) and get these nice crispy ridges

 

Ciabatta Bread

Imported Mortadella-- both sourced from Graziano's Des Moines

Imported Provalona

Home-made Butter Pickles

Dukes Meyo

350 for 4-5 mins

 

 

 

 

Thanks @liuzhou

 

 

Edited October 5, 2017 by Paul Bacino
how do I rotate? (log)

[Dejah]

@Paul Bacino: Inspired by your delicious looking stuff pablano peppers!
It's been many moons since I've made chili relleno, so last night, I stuffed some pablano peppers with seasoned ground beef and shredded Tex-Mex cheese.

Wishing I had some of your sauce, Paul, but these were still pretty good!

                                                          

                                                          

@CantCookStillTry: This forum is not only great for encouragement, but it is also a great place to get inspiration!

[Paul Bacino]

nice!! @Dejah

[Ann_T]

10 hours ago, robirdstx said:

Recipe please!

Robirdstx,  I added the recipe to my blog.  You can find it here.

[Tropicalsenior]

5 minutes ago, Ann_T said:

I added the recipe to my blog.  You can find it here.

Thank you for the recipe. I have read your blog for years and it is one of the most beautiful blogs on the web. Great recipes and magnificent photography. Nice to meet you and thank you for many hours of enjoyable reading.