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liuzhou

Dinner 2018 (Part 1)

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Salmon, cooked SV, no sear.  I tried putting some maple syrup in with salmon while cooking as opposed to putting it on after.  Didn't have much effect or flavor, except on the edges.  Won't be doing that again.  Served with steamed Brussels sprouts and salad.

 

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My wife thought since we have had awesome beet salads at fancy restaurants before we should try to make our own.

Butter lettuce, roasted beets, toasted walnuts, grated parmigiano-reggiano, balsamic vinaigrette, and fresh ground pepper. Served with toast from the white sandwich bread I made earlier. Verdict: amazing!!

 

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14 hours ago, Shelby said:

Ann's garlic honey chicken again.  I am running very low on veggies so I used some brussel sprouts and bamboo shoots an onions.  It worked.

 

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  Has this been posted to recipe gullet? I couldn’t find it. 

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8 hours ago, scubadoo97 said:

@shain  selek is beet, right?   What is the kibbeh shell made from and what is the stuffing?

Selek is indeed beetroot. 

The dough is made of semolina and eggs. Some versions add meat to the dough. 

I make my dough drier and more pasta like, in order to be able to roll it thinly in a pasta  machine. Not very traditional, but works great. 

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1 hour ago, Ann_T said:

You can find the recipe here.

Honey Garlic chicken

Thank you for the link, Ann. If there are any of you out there still unfamiliar with Ann's site, you have to go there. It is one of the most beautiful on the internet. The recipes and photography are phenomenal. I have spent many a happy hour there just browsing and drooling.

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last meal for the nephew before his return to college: fish and chips

 

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SV'd pork chops, rehydrated zucchini and tomatoes on toast and scalloped taters

 

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Boneless Lamb Saddle

Sous vide  125F/ 1.5 hr  Beginning the sear  ( Here the Fat on the Lamb was almost better than the meat )

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15 minutes ago, ProfessionalHobbit said:

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Curly endive and kumquat salad

 

Is the kumquat plain or was it treated in some way? I love their unique sweet/tart impact. Need to get myself over to my kumquat source!

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1 hour ago, heidih said:

 

Is the kumquat plain or was it treated in some way? I love their unique sweet/tart impact. Need to get myself over to my kumquat source!

 

Plain.

 

5 kumquats, sliced thin and seeds removed, combined with shredded endive, salt, black pepper and California extra-virgin olive oil.

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Pizza done on the BBQ

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35 minutes ago, Captain said:

Pizza done on the BBQ

 

OOOH great crust.

Pizza off the grill is on the menu at our house tonight.  I just need to remember to call my husband and

have him take one of the batches of dough out of the fridge around 3:30 so it has time to warm up some before I get home from work.

 

9 hours ago, Tropicalsenior said:

Thank you for the link, Ann. If there are any of you out there still unfamiliar with Ann's site, you have to go there. It is one of the most beautiful on the internet. The recipes and photography are phenomenal. I have spent many a happy hour there just browsing and drooling.

 

You are welcome @Tropicalsenior.  And thank you for the kind words.

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Pork belly and kimchi on a homemade bun with some carrot sticks. 

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I am not normally a big football game watcher, but tonight's game for the Patriots was a big one and I watched. Dinner suffered as a result, but there wasn't an unhappy diner at the table!

HC

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like @HungryChris our day was dominated by football, and so sandwiches were in order.  My crustacean allergic nephew returned to college this morning, so I opted to make a sort of shrimp po' boy.  Very happy that the Patriots won, as that means I get to host my Super Bowl party (I only do when the Patriots are in it).  Not happy that the Eagles are the opponent, as I will have to listen to two weeks of razzing from my Eagles fan father leading up to the game (and also they look really good so...)

 

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Pizza tonight.   Dough was made on Saturday and left in the fridge for about 32 hours.

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Cheese pizza. Baked on a stone on the grill. Temperature just over 600°F.

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Thin crust.

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Oh my goodness.  Drooling right now.  Not too much on the top of the pie, just the way I like it.:wub::wub::wub:


Edited by Okanagancook (log)
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Sunday night is pizza night. Today with 12h poolish, 2h bulk ferment Korean soft wheat flour dough. 70% hydration. 250 oC, air circulation, baked directly on the bottom of the oven.

Combinations included mushroom and salami, bacon and olive (pictured) and mushroom and bacon. The pictured combination won this time, but my four year-old is very difficult to predict :D

Crumb shot just because ...

 

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Orecchiette con cavolfiore e acciughe

 

It's so easy you can make it in 20 minutes. Fill a pot with water. Break up a head of cauliflower. Add the cauliflower to the pot of water. Bring to a boil. Boil the cauliflower for 5 minutes. Lift out with a giant strainer or slotted spoon. Chop cauliflower coarsely. Crush a couple of cloves of garlic or if you like, slice or mince them. Add dried pasta to the pot you cooked the cauliflower in along with some salt. Prepare pasta according to package directions. Warm olive oil in a pan along with garlic. Add an anchovy fillet and a pinch of crushed red pepper flakes to the garlic. Fry garlic until it turns color. Anchovy will disintegrate. Add cauliflower to pan. Saute cauliflower in flavored oil. Cook pasta until just shy of al dente. Drain pasta and reserve 1/2 cup pasta cooking water. Add pasta to pan with cauliflower. If pasta seems dry, add pasta cooking water. Increase heat to high and finish cooking pasta in the pan with the cauliflower. Taste for salt and pepper, then serve immediately.

 

Occasionally I like to add a spoonful or two of toasted breadcrumbs at the end.

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16 minutes ago, ProfessionalHobbit said:

Occasionally I like to add a spoonful or two of toasted breadcrumbs at the end.

 

May I like it except for the cauliflower part?

 

Here I went back and forth between leftover Peruvian chicken and pizza.  Came down on the side of pizza.

 

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18 hours ago, Tropicalsenior said:

Ann also has another site just for her Recipes. if you go to this site be prepared to spend hours. They are all amazing.

Oh why did you send me back there! Ann does have an absolutely beautiful blog , and now, trapped in my low carb nightmare, I will be dreaming about her Gorgonzola garlic bread. It will be a good dream. 

 

Tonight we had Porterhouse (Its really not great, this batch,  a bulk pack with 3 beautiful steaks on top and 3 less than ordinary underneath), creamed Kale and an "Evening Egg"   9_9 

 

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