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 a free account.

Dinner 2018


liuzhou

Recommended Posts

2 hours ago, Duvel said:

Pizza night (one day early, as I need to travel tomorrow): the usual poolish, bulk ferment and direct baking on the bottom of the oven applied. Topping of the day was broccoli and bacon (as voted by my four year-old), followed by mushroom and salami and bacon, mushroom and olive (which I liked the best, even though three topping were a bit much for my Asperger's). 

I ran out of beer, so whiskey & coke was in order. Guess what - pizza seems to be very forgiving on its alcoholic accompaniment...

 

 

IMG_0451.JPG

IMG_0454.JPG

IMG_0456.JPG

Oh WOW!!!, look at that amazing crust.   I would like a slice or two of the mushroom, salami,  bacon, mushroom and olive pizza.  All favourite toppings.  

  • Like 5
  • Thanks 1
Link to comment
Share on other sites

@Dejah   well.ca  has rice noodles, made with Konjac.

 

@chromedome  I'm not nuts about Nupasta either, although I will eat it.  I prefer Zeroodles.  Anyhow, none of it replaces the real thing but when you need to drop a few pounds it does provide what I like to call almost-free bulk.

  • Thanks 1
Link to comment
Share on other sites

B593D48C-B91C-4369-BF1A-C18EFB388B8C.thumb.jpeg.6198206500beb2b920d61e188563629b.jpeg

 

 Potatoes pan roasted in spiced butter, broccoli and cherry tomatoes roasted with shallots and garlic and lamb chops sous vided for about 45 minutes at 54°C and then seared in the spiced butter left from the potatoes. 

 

2C9D2EDC-0541-4B7C-AAAC-5A147D099188.thumb.jpeg.cc47ca60597ab3b9fb05d2edc9204d22.jpeg

  • Like 16

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

Link to comment
Share on other sites

@ElsieD: Do the Zeroodles products come in water as well, or are they dry?
 

Felt like a fish day, so it was herb-crusted pickerel with basil butter. It's a recipe by Winnipeg chef: Chef Darryl Riddle  of Le Garage Cafe.
                                                 5a6d4472b2a68_Herb-crustedpickerel2355.jpg.83edc193fec78cc1464596abec41eee8.jpg

 

Also made some Singapore "rice noodles" with shiritaki noodles, the ones without tofu. Miss the rice noodles, but these    did the trick in a pinch...

 

                                                5a6d448e9b210_SingaporeNoodles2351.jpg.c4b8a9dff5497b4f5954467445aec756.jpge
           

  • Like 13

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

@Wolfert's chicken mechoui, one of my favorite chicken preparations:

 

Dinner01282018.png

 

 

Lettuce and tomato, bread, much wine.  And because no one was looking, cranberry sauce.

 

  • Like 13

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites

10 hours ago, Dejah said:

@ElsieD: Do the Zeroodles products come in water as well, or are they dry?
 

Felt like a fish day, so it was herb-crusted pickerel with basil butter. It's a recipe by Winnipeg chef: Chef Darryl Riddle  of Le Garage Cafe.
                                                 5a6d4472b2a68_Herb-crustedpickerel2355.jpg.83edc193fec78cc1464596abec41eee8.jpg

 

Also made some Singapore "rice noodles" with shiritaki noodles, the ones without tofu. Miss the rice noodles, but these    did the trick in a pinch...

 

                                                5a6d448e9b210_SingaporeNoodles2351.jpg.c4b8a9dff5497b4f5954467445aec756.jpge
           

 

They are packed in water in a bag which is packed  inside an outer resealable bag.  Note that they are made with Konjac flour and do not have any tofu in them.

Link to comment
Share on other sites

Last night we had grilled flatbreads with hummus from Jerusalem and assorted dips.  The dips are, from bottom left, burnt eggplant with lemon and pomegranate seeds from Jerusalem, Indian onion pickle, cilantro chutney, charmoula, goreme, and beet muhamurra.

 

flatbread.thumb.jpg.fac7155ea74ca92e6ffc85c3b8309033.jpg

 

hummus.thumb.jpg.85d94ffc3a7bf1fd2550a93c0e06c72c.jpg

 

dips.thumb.jpg.1e464c77a517414d9954687042e1a8ff.jpg

  • Like 21
  • Thanks 1
  • Delicious 1
Link to comment
Share on other sites

7 hours ago, Tropicalsenior said:

That looks so good and so interesting. Thank you. Did you make the flatbreads?

 

 

Yes, I did.  I used this recipe:

 

http://www.finecooking.com/recipe/grilled-pita-bread

 

except that I used all all-purpose flour as I was out of whole wheat flour, and I cooked them on the grill instead of in a cast iron skillet. I also doubled the recipe as my nephew was home from college and he has a bottomless stomach when it comes to bread.  He took all the leftover bread and hummus to school with him when he left this morning.

 

Tonight I made cod in a spicy cherry tomato and olive sauce over spaghetti and an arugula salad plus garlic bread for dipping in the sauce (no pictures of those).  

 

cid2.thumb.jpg.bb7e165ae9290febb24b24846c7ff322.jpg

  • Like 11
  • Delicious 1
Link to comment
Share on other sites

Now that the kitchen is done, I'm actually doing a bit of cooking again.

 

I don't know what came over me, but this is a vegan meal we had a few nights ago.

 

39925637382_3b7f90fbf5.jpg

 

That's a saffron tinged fried rice, with mushrooms and peas. Next to it, a salad, dressed with a homemade avocado based dressing, that we also dipped steamed artichokes into.

And tonight, we had...

 

39957359691_fcd6b4ecc3.jpg

 

Tuscan white bean soup, using Rancho Gordo beans, of course.  Served with some CSO roasted broccolini. 

There's a tiny bit of ham in that soup, and it was dressed with parmesan - I'm not totally nuts.

  • Like 13

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

DSC04596-001.JPG.108cbef0cb1d150e918403e71ec094fc.JPG

 

DSC04599-001.JPG.bc2e7a21baa007f328e97f99dd552abc.JPG

 

DSC04601-001.JPG.82cf76ef86d178a873b41f75eabc4661.JPG

 

DSC04604-001.JPG.80daad6212e7a0207c894f92956fcd2a.JPG

 

DSC04606-001.JPG.3d64b037b08f405d4109a523fca2a38a.JPG

 

DSC04608-001.JPG.025d6bfa24a3735945a73f90677b979c.JPG

 

DSC04609-001.JPG.47b86c32033b7dacef0e034c88051964.JPG

 

DSC04612-001.JPG.7217c4daeb2d31a623d580e9f686b3b4.JPG

 

DSC04615-001.JPG.e1164cd945fcd188716fc4c659201507.JPG

 

DSC04618-001.JPG.20fef4e3dfd1d7cc0ce713c3460c6f05.JPG

 

DSC04621-001.JPG.15a4ba9f9a9dd62069ea5a08e84e6c94.JPG

 

Garbure (with pork shoulder, duck confit and saucisse de Toulouse ("garlic sausage with red wine and thyme"))

 

For those keeping track, it's from pages 86-88 of "Around My French Table" by Dorie Greenspan. It's an awesome pot of soup and next time, I'll be sure to separate the meat and vegetables from the broth which is luxurious enough to serve on its own as a first course.

 

See you tomorrow!

  • Like 11
Link to comment
Share on other sites

Tonight:  salad and Peruvian chicken...

 

Dinner01292018.png

 

 

French fries a la Kenji...

 

FrenchFry01292018.png

 

 

I have not had better fries.  (Next best were from a Belgian restaurant in NYC.)  Served with aji amarillo sauce.

 

But wait!  I lied.  The chicken was last night's chicken mechouii.  (Reheated in the CSO.)  Remarkably the method and ingredients are the same except for the use of C. baccatum in place of C. annuum.  Could you tell the difference?  Really?  I have a friend who is Bolivian and her husband is Moroccan.  I should try the experiment on them.

 

Sadly I have neither the kitchen space nor strength nor energy to cook rotisserie chicken and real French fries at the same time.

 

Washed down with a glass of Bolivian Singani.

 

 

  • Like 13

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Link to comment
Share on other sites

CF926276-B090-4319-9050-55712CE0CE23.thumb.jpeg.950e706b2df101a10c5367e3bebfab9a.jpeg

 

 Grilled ciabatta scraped with garlic, rare roast beef from the freezer with caramelized onion and horseradish all accompanied by roasted broccoli and carrots 

  • Like 9
  • Delicious 2

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

Link to comment
Share on other sites

1 hour ago, Duvel said:

 

@ProfessionalHobbit says "pork shoulder", but looks quite like pork collar (neck) to me ...

 

 

That is famikliar to me as pork butt - in mainstream markets and Asian & Hispanic one but....I'm in the melting pot of Los Angeles.I love it spice rubbed and cooked in the Weber Kettle with fire olffside.

Link to comment
Share on other sites

@Duvel – I confess that I don’t eat mushrooms or care for broccoli on pizza, but I’d eat around them to get that gorgeous looking crust!!

 

@robirdstx – any chance you’d share the recipe for the Chicken and Artichoke dip?  Sounds like something I’d love.

 

Napa and cauliflower salad w/ Green Goddess dressing:

DSCN7919.JPG.b3f0f0ddd9464edc45f2bbf545b42d00.JPG

 

I roasted some beets for Mr. Kim with sherry vinegar and orange juice:

DSCN7920.JPG.2005e55faa99c4a8c4f493d199b83636.JPG

 

Cheeseburgers, leftover dirty rice and roasted cauliflower:

DSCN7922.JPG.17aa8c04aad11fdcf7e6d14c5b166011.JPG

  • Like 10
  • Delicious 1
Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...