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Dinner 2017 (Part 6)

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First time I've cooked for a week. I enjoy my travels (usually) but it is good to be back home.

 

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Squid, clams and shrimp cooked in a fish stock (made from a fish head I bought) with wine, shallots, garlic, chilli pepper, coriander leaf and Chinese chives. Served with rice.

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I have had a beef bottom round marinating in red wine, vinegar, carrots, onions, mixed picking spices, juniper berries and bay leafs since Tuesday.  Just searing the dried roast off.  Deglazing the pan with the remainder of the red wine, adding back the meat , fresh veg and the marinating liquid.   About 3 hours from now I will add in some crushed gingersnaps after taking the bay leaves out in order to thicken the gravy.

 

Sauerbraten with red cabbage, potato pancakes(not spaetzle ( like John's grandmother taught me ... this time) and applesauce for dinner.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Bourekas filled with smoky eggplants (roasted over open flame), Bulgarian sirene cheese, mushrooms.

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~ Shai N.

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@Shelby, haha, I like how the string of mozz looks like a noose laying over the lasagne on your plate!

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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So it's been a while, right?

 

We went to Californios last night for a birthday dinner. Definitely was worth the expense.

 

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Now I remember why I don't drink. Last night was my birthday dinner so we overindulged, and now I have a headache that will inevitably fade. B was impressed - in addition to the Sancerre pictured above, they gave us a taste of some pinot grigio-like wine at the beginning that I cannot remember for the life of me what it was.

 

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Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.

 

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Scallop chicharrón, scallop ceviche, crème fraîche.

 

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Jicama empanada, shiso, pumpkin, salmon roe.

 

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Smoked mushroom taco with pickled wild mushrooms.

 

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Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.

 

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Pineapple guava sorbet.

 

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Persimmon, habanero honey, tarragon.

 

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Tasmanian trout ceviche, dashi, Granny Smith apple.

 

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Aguachile, parsnip, red bell pepper

 

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Tamales steamed in banana leaves, with salsa.

 

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Smoked squab broth, pomegranate seeds, cilantro flowers.

 

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Tres frijoles ("three beans") with sturgeon caviar, shallots and edible gold leaf.

 

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Black cod, salsa verde, green grapes.

 

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Wagyu beef, pickled onion.

 

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Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas

 

Yes, it's the same squab from which the broth was made.

 

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Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.

 

By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.

 

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Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter

 

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Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter

 

The cookie was on top of the apples. Break the cookie and spoon everything over.

 

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Cherry extract digestif, vermouth, sweet Mexican lime

 

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Lemon verbena tea

 

We'll definitely return. I'm an instant fan.

 

Californios
3115 22nd Street (South Van Ness)
Mission District

San Francisco

 

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3 minutes ago, ProfessionalHobbit said:

So it's been a while, right?

 

We went to Californios last night for a birthday dinner. Definitely was worth the expense.

 

 

 

Now I remember why I don't drink. Last night was my birthday dinner so we overindulged, and now I have a headache that will inevitably fade. B was impressed - in addition to the Sancerre pictured above, they gave us a taste of some pinot grigio-like wine at the beginning that I cannot remember for the life of me what it was.

 

I miss your posts.  Hopefully you continue to cook!  And sorry about the headache ;)

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My dinner posts are going to be limited to the weekends since I tend to wok work long hours during the week.

 

This was last Sunday's dinner. Definitely more mundane than the above.

 

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Yogurt chicken curry served with mango pickle
Roasted cauliflower
Pearl couscous cooked in vegetable broth with preserved lemon, onion and cilantro
Fresh pineapple for dessert


Edited by ProfessionalHobbit (log)
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 Mushroom “risoniotto” with thanks to Hugh Fearnley-Whittingstall. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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8 hours ago, Shelby said:

Lasagna night

 

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Last night I had exactly the same meal at my son's.  I got to see my other son as well.  In my case it was breakfast.  For everyone else it was their dinner.

 

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Temperature have finally dropped below 15 oC here in Hong Kong ... a welcome excuse to have Oden. Invited a couple of friends, prepared some "Japanese" starters and then all-you-could-possibly-eat Oden. And copious amounts of Sake (not pictured). We'll having the leftovers probably until Christmas :D

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Lentil soup (my first) made with red lentils (which to my surprise came out yellow, not red), chicken, carrots, celery and a touch of cumin.  Made in the electric pressure cooker.  Served with my usual salad and also carrot salad.  The carrot salad was a way to use the result of my test of my newest KA mixer attachment: the new slicer shredder.  It is much improved over the older version.  Made it with mayo, craisins and a touch of sugar.

 

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This isn't what I wanted to cook tonight. I had a fancy for chicken with chestnuts, but the two supermarkets I tried had no chestnuts. Unusual.

 

Instead I picked up this

 

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It's called 香萝卜 xiāng luó bó in Chinese. That means "something like "appetizing radish". It is a large colour reversed radish, red on the inside and whitish-green on the outside. They don't have the peppery nature of the small ones. The one I bought is 8cm (just over 3"") in diameter. If these are as common as bananas where you are, please forgive any sense of my being patronizing - it's just I had never encountered them until I came here in China.

Anyway, I made slow-cooker chicken legs with onions, garlic, bay leaf, mustard and the radish. Served with boiled spuds and a side of spinach to alleviate the redness. Forgot to photograph the spinach, but you know what it looks like. Not red.

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Edited by liuzhou typo (log)
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2 minutes ago, liuzhou said:

It's called 香萝卜 xiāng luó bó in Chinese. That means "something like "appetizing radish".

 Looks very much like the ones we call watermelon radishes. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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2 minutes ago, Anna N said:

 Looks very much like the ones we call watermelon radishes. 

 

Yes, having now Googled 'watermelon radish',  I'd say they are the same thing. Never saw them in Europe, although I've seen them in SE Asia.

 

I don't usually cook them, but thought I'd give it a go.

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2 minutes ago, liuzhou said:

 

Yes, having now Googled 'watermelon radish',  I'd say they are the same thing. Never saw them in Europe, although I've seen them in SE Asia.

 

I don't usually cook them, but thought I'd give it a go.

 I find them visually attractive but otherwise meh. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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