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.

liuzhou

Dinner 2018 (Part 1)

Recommended Posts

21 hours ago, HungryChris said:

Linguini with white clam sauce. These were clams I dug just a few days ago. The $20, 1 year license is one of the best bargains going in my book and I get out there every chance I get. We will probably have linguica stuffed clams tomorrow and I think Deb likes them more than I do, which is hard to believe. This sauce is a mixture of diced, peeled garlic (at least a whole head), fresh chopped parsley, cilantro and basil. Simmer the garlic in about a half cup of decent olive oil, (do not brown). Add about a cup of dry white wine, about a half cup each, of chopped parsley, chopped cilantro and a TBS of dried basil. Simmer this mixture for a few minutes, then blend with an immersion blender until well blended and reduce the volume to half at a slow simmer.

To this mixture, add about a half cup of chopped, raw clams and turn up the heat of the pasta water. When the pasta water is at a rolling boil and the clam sauce is at a simmer, add about twenty tiny whole clams to the simmering clam sauce and enough linguini fini to the boiling pasta water for two people, plus enough for a lunch. The clams should be open about the same time the pasta is done. After that, just follow your instincts.

HC

 

 

I see we both like lots of sauce but I never would have thought to put cilantro in my white clam sauce, and I like cilantro.  I may have to give this a try very soon. I envy your clam digging.  When I go to Cape Cod the clams are there but we are not allowed to dig near the houses we rent even with a license. I love watching the fishermen who tend the oysters in cages, which looks tough, but there are clam diggers in the muddy areas too and that looks like really hard work.

 

Monday my fish share brought me haddock and I made sandwiches with creole seasoning

 

5b06253f9b095_haddock2.thumb.jpg.7277e92ecef58d37323abb77c6bf4126.jpg

 

Tonight we had the remaining haddock blended with Florida red royal shrimp in lettuce cups with smacked cucumbers

 

5b062544b88f1_shrimpcakes.thumb.jpg.8424d7fd8a60fee1e155a79c9bea2a70.jpg

  • Like 16

Share this post


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

 

 

I see we both like lots of sauce but I never would have thought to put cilantro in my white clam sauce, and I like cilantro. 

 There is an oyster bar in neighboring RI, that has a mussel dish in wine and garlic that is killer and I have labored over trying to replicate this dish. I am an avid fan and regular producer of salsa, so I always have cilantro on hand. In one attempt to reproduce, their mussels in wine sauce, I used cilantro as part of the mix, and bingo! I hit it out of the park. It is a winner with both clams and mussels, even for cilantro haters, as it is somewhat denatured by the process. Give it a try!!!

HC

  • Like 2

Share this post


Link to post
Share on other sites

Clams casino, a nice salad and strawberry shortcake.

HC

IMG_0704.thumb.JPG.09f4add9c7081c85feaba5b8608386b5.JPGIMG_0705.thumb.JPG.0c4af7df3018567734e53017e98b6aea.JPGIMG_0707.thumb.JPG.75cabf3baaf263b23cdd6b704c69ee15.JPGIMG_0709.thumb.JPG.a5ed5caa376bfda11bc8cc179f602ad0.JPG

  • Like 11
  • Delicious 1

Share this post


Link to post
Share on other sites
Posted (edited)

No I haven't accidentally missed 'snacking while' this was my actual dinner. No crackers no nothing. When I looked at the amount I had uh.. harmlessly nibbled while waiting for it to come to temperature, I cancelled dinner, and googled local defibrillators (There is one at the bank 34km away). 

It may have made it into my top 3 cheeses, and that is an accolade. 

Flinders Estate Ash Brie.

 

20180524_203524.thumb.jpg.e5afc51dfc833101e500962d7ee824a3.jpg

 

EdTA: Top 3 easily available in Australia... may have been a little hasty once I got going down cheese memory lane. 

It's long.  :biggrin:


Edited by CantCookStillTry (log)
  • Like 11
  • Delicious 1
  • Haha 2

Share this post


Link to post
Share on other sites
Posted (edited)

Very hot today, so duck salad (duck breast meat, lettuce, cucumber. Chinese chives and raw asparagus) with couscous.

 

5b06a2c3de31d_ducksalad2.thumb.jpg.164caf935b7316536b54a48f9ff111cf.jpg

 

Salad was dressed with a Sichuan peppercorn oil and white rice vinegar dressing.

 

5b06a296bc0e1_ducksalad3.thumb.jpg.3f98b4ad91156f4980093dd30e15174d.jpg

 

Washed down with a chilled 2014 Bordeaux rosé.

 

rose.thumb.jpg.9fde07f6851acaaee9f490dc9bc673da.jpg


Edited by liuzhou (log)
  • Like 12
  • Delicious 1

Share this post


Link to post
Share on other sites

 

3 hours ago, CantCookStillTry said:

Flinders Estate Ash Brie.

 

I probably shouldn't admit it, but I'm not really much of a dairy fan and that includes cheese.  BUT, I would be tempted by that Flinders Estate Ash Brie.  

 

We had a late lunch yesterday so I never made dinner.  Just dessert.

 

Raspberry Cobbler with a Vanilla cream sauce.

Raspberry Cobbler May 23rd, 2018.jpg

  • Like 12
  • Delicious 1

Share this post


Link to post
Share on other sites

Meatloaf, served with steamed Brussels Sprouts and salad.  Accompanied by a nice glass of Lodi Petite Sirah from Oak Ridge.

 

meatloaf-whole-3.jpg.15a13de3156b29cb7fd201aeca2ec800.jpg

 

meatloaf-brus.jpg.d01383b3604a282eb8c0580c8ed20fd6.jpg

 

 

  • Like 8

Share this post


Link to post
Share on other sites
42 minutes ago, scubadoo97 said:

@mgaretz   Do you smoke the loaf?   Looks great!

 

No, but I have done it.  Since it is being cooked at such a high temp (375F) I really can't tell that it's been smoked, so now I just cook it in the BSOA (and BSO before that).  I put it under the broiler (twice) anyway to set the glaze and give it a little char, so if I am going to put in the oven anyway, no point in bothering with the smoker.  If I want a smoky flavor I will add some liquid smoke to either the loaf or the glaze, and sometimes I will mix some hickory BBQ sauce in with glaze.  I actually added a touch of BBQ sauce to this glaze, but it was so little I didn't event taste it and forgot about it until now!  When I have leftovers tonight I will have to see if I can taste it.

Share this post


Link to post
Share on other sites

Hmmm. I make a bacon barbecue meatloaf that I haven't made since I got the smoker. Believe I may have to try it on the smoker....I'm due that pork loin I never smoked, anyway...

Share this post


Link to post
Share on other sites

Thanks mgaretz.  Kay, smoked is very good.  Give it a go!

  • Like 1

Share this post


Link to post
Share on other sites

Leftover rare strip steak repurposed as steak tartar with scallions, mayo, horseradish, capers.  Maldon salt.  Toasted baguette slices.

 

IMG_0627.thumb.JPG.7ca6907162d9b1b7b18245ae56fa843f.JPG

  • Like 10
  • Delicious 1

Share this post


Link to post
Share on other sites

E4909ACE-DBB1-4E5D-89C0-FD5F2F0DF256.thumb.jpeg.ba78546ff3c44e495b698c0ec726e34a.jpeg

 

Grilled Chicken Thigh with Black Bean & Corn Salad and Loaded Cauliflower

 

D9C149C7-A4BF-4BF5-A230-BD7F9A79AE34.thumb.jpeg.45ad4586d5083b29c5b66cf520fa198d.jpeg

 

  • Like 12

Share this post


Link to post
Share on other sites

Chicken tacos.  Corn tortillas, homemade green salsa, pan roasted sliced chicken breast in an adobo sauce, avocado cubed and more cilantro with a side of roasted corn n the cob 

  • Like 7

Share this post


Link to post
Share on other sites

IMG_9343.JPG.64e4ea57d0b9575164f552224f13046a.JPG

 

Last of the leftover standing rib roast from the Chocolate workshop - quick grind in the thermomix, added to the leftover gravy, some mashed spuds and cottage pie is dinner!

 

  • Like 16

Share this post


Link to post
Share on other sites

It was a hot day here. I put up the deer fence around the garden, had to make a few trips to the hardware store to pull it off. I dug a few holes to remove rocks, so the fence posts could go where they needed to be, and chose to have sandwiches for dinner.

IMG_0714.thumb.JPG.0bd065822614666192a0cc91b40ed349.JPGIMG_0716.thumb.JPG.f4c57eadb3e4900c5794f3b220ab2256.JPG

I so greatly enjoyed the strawberry shortcake we had last night, I chose a repeat performance but added some giant blackberries . It was Deb's suggestion to add crème de menthe to the mix for color, and I just went with the flow.

HC

IMG_0720.thumb.JPG.2aa1d87613c349fb8fc6ce6d85dca959.JPG

  • Like 13

Share this post


Link to post
Share on other sites

Last night's dinner, chicken simmered in a sauce of onion, rice wine, stock, and soy sauce (thickened with egg) over couscous, with steamed and buttered rapini on the side.

33472168_10209581421130799_4527060980714176512_n.jpg

  • Like 7

Share this post


Link to post
Share on other sites

I've gone Sino-Italian. Tortellini with a spicy, anchovy rich tomato sauce.

 

pasta2.thumb.jpg.f5449b4ba922879840f8ba7712a42090.jpg

 

Except the tortellini aren't really tortellini - more like wontons - which are very like tortellini. They contain a pork, shrimp and mushroom filling.

 

pasta1.jpg.b114b80ea00ad7fc10e1b19082dec205.jpg

 

The tomato sauce consists of onion, fresh tomatoes, anchovies, and some of my neighbour's dried chillies which she dries outside her window just below my apartment window. She came upstairs today and said she had too many and would I be able to use them? I like my neighbours.

 

ch1.thumb.jpg.08f1335772a1542c0c93a645d41ca590.jpg

 

 I like tortellini wontons with spicy tomato sauce, too. Dusted with freshly ground black pepper, of course.

  • Like 15
  • Haha 1

Share this post


Link to post
Share on other sites

Ronnie went fishing at the lake yesterday and came home with walleye!!!  My favorite fish.  Been hard to catch them the last few years.

 

IMG_0035.JPG.jpeg.64e26e3860868d500ad742c6b9c93d83.jpeg

IMG_4668.jpg.7007e17bf7d2ad871c1115c992a452b6.jpg

IMG_4671.JPG.7d35622e46691a3c640b1c2bdfb9fa98.JPG

IMG_4672.jpg.662f1d31e814e45279527f5745ca3ea2.jpg

IMG_4674.JPG.5105d1c6d709e53d37ea80e5e8b6db1c.JPG

Dessert--berries that my cleaning angel friend picked from her patch for me :)

 

IMG_4667.JPG.544db6a9985a560698982256509edf9f.JPG

  • Like 23

Share this post


Link to post
Share on other sites

@Shelby

 

congrats to the FisherPersons

 

I too love walleye.

 

have you ever thought of brining some of the filets and smoking them ?

 

Im a very big fan of cold smoke rather than  hot

 

ie Lox vs falky salmon that was hot smoked.

 

granted that fresh water fish have to be dealt with differently that Sea fish.

 

think about it.

  • Like 2

Share this post


Link to post
Share on other sites

Kenji's roasted cauliflower  with caper and raisins vinaigrette.

Salad of black lentils, Roquefort cheese, celery, arugula, onion, roasted cherry tomatoes.

 

IMG_20180504_145442.thumb.jpg.b11ed8405118cf94c416fe45be43809b.jpgIMG_20180504_144133.thumb.jpg.81d942e6b7252c94946240242933a4c8.jpg

 

I forgot how great this salad is.

  • Like 13

Share this post


Link to post
Share on other sites
Posted (edited)

I went to the store to get some ingredients for a recipe I wanted to try and to look for something for dinner.  The recipe looked good but I make cake so seldom that I can't tell a good recipe from a gimmicky one apparently.  The cake was Cherry Dr. Pepper Chocolate cake with icing made with butter and powdered sugar.  I didn't care for it and neither did Charlie.  But they had some meaty ham shanks and I cooked those with navy beans, carrots and baby bok choy.  Charlie had thirds on that.  I always forget to make corn bread with it. 

 

 

20180525_132442.jpg20180525_164749.jpg


Edited by Norm Matthews (log)
  • Like 12

Share this post


Link to post
Share on other sites

  • Recently Browsing   1 member

×