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

@Ann_T

 

I admire people who make their own ravioli 

 

so many more interesting fillings if you think about it.   and fresh homemade pasta is so much better than purchjased

 

I used to make them

 

but Sloth took over.

 

one of my favorites was left over BBQ CkWings   ( I made a zillion on purpose )

 

just remove the meat and skin , chop and put in a ravioli !

 

the Rx for those wings came from an old book I can't find any more :

 

Frog Commissary Cookbook

 

this one :

 

https://www.amazon.com/Frog-Commissary-Cookbook-Steven-Poses/dp/0940159732

 

it had about 16 things you mixed together and soaked the wings in.

 

sign

  • Like 3

Share this post


Link to post
Share on other sites
7 hours ago, JoNorvelleWalker said:

Emergency preparedness.  Power may be off soon, so I am finishing the ice cream.

 

 

You are a wise person.:laugh:

  • Like 1

Share this post


Link to post
Share on other sites

Needed breakfast last night

 

IMG_4276.JPG.6246214b386ced2eddc5d733d594e62e.JPG

  • Like 14

Share this post


Link to post
Share on other sites

More oral surgery for John yesterday.  When the bleeding stopped he grazed..... some mashed potatoes with minced chicken and carrots in chicken gravy; thinned out sweet potato soup,  So Delicious chocolate dipped vanilla bars...........

IF we don't lose power his dinner will be a fresh salmon cakes.

  • Like 5

Share this post


Link to post
Share on other sites

Inspired by @Duvel this is John's lunch.  A corned beef and cheese melt.

20180321_111912.jpg

  • Like 12

Share this post


Link to post
Share on other sites

At least u have your priorities straight 

Share this post


Link to post
Share on other sites

Thanks @rotuts.  Although I do make my own pasta for ravioli, that wasn't the case here.  You might have missed  where I mentioned in my post that for this recipe I use Wonton wrappers.   The original recipe calls for Wonton wrappers and that is what I have always used. 

 

  • Like 1

Share this post


Link to post
Share on other sites
Posted (edited)

Last night, A Martha Rose Shulman recipe for Greek baked fish with tomatoes and onions (I used hake).  I added roasted peppers and red pepper flakes to the recipe

 

5ab2c5d3d07b3_greekhake.thumb.jpg.20f0a95e655cd84bd23be19befd6cae0.jpg


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

Share this post


Link to post
Share on other sites

Thai fish cake,   salad!

IMG_20180321_194305.thumb.jpg.d9484f3162249af2ff989525399b42e4.jpg

  • Like 18
  • Delicious 2

Share this post


Link to post
Share on other sites

Duck confit with roasted carrots.

IMG_0528.thumb.JPG.a08c66a12fd3e6c703ce9038b57cd291.JPG

  • Like 17
  • Delicious 1

Share this post


Link to post
Share on other sites
9 hours ago, Shelby said:

Needed breakfast last night

 

IMG_4276.JPG.6246214b386ced2eddc5d733d594e62e.JPG

Did you cook the sausages in the newly acquired air fryer?:D

Share this post


Link to post
Share on other sites
Posted (edited)

32024E8A-5A57-487D-966C-5B2BFFBF92D9.thumb.jpeg.15ab73cb2305a4f37d02f9d1d2e502dd.jpeg

 

Salad with Baby Lettuces and Arugula from my garden, English Cucumber, Cherub Tomatoes, Button Mushrooms, Onion, Celery and Sheep’s Milk Feta. Dressed with Balsamic Vinaigrette just before tossing. Black Olives and Unsalted Roasted Sunflower Seeds were added to my portion. My husband added Garlic Croutons to his portion.

 

C6A65C40-CFFB-4BDA-AB29-964DA9A2C046.thumb.jpeg.dc7fedd837285a9c49c50bb74fba6f02.jpeg

 

Boneless Beef Ribeye, seasoned with Ground Black Pepper and Kosher Salt, cooked sous vide at 129F for an hour, then finished on the gas grill.

 

FA5F152A-B1C3-44BC-BD42-56880D93EACD.thumb.jpeg.7956194dbc2373d7cc843516a511b99f.jpeg

 

Steak served with Steamed Red Potatoes and Garlic tossed in Olive Oil, Thyme Leaves, Flat-leaf Parsley, Ground Black Pepper, Kosher Salt and Granulated Garlic.


Edited by robirdstx (log)
  • Like 18
  • Delicious 1

Share this post


Link to post
Share on other sites

Tonight was carrot and ginger soup, roasted chicken with avocado salsa and pink rice.

  • Like 8

Share this post


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

32024E8A-5A57-487D-966C-5B2BFFBF92D9.thumb.jpeg.15ab73cb2305a4f37d02f9d1d2e502dd.jpeg

 

Salad with Baby Lettuces and Arugula from my garden, English Cucumber, Cherub Tomatoes, Button Mushrooms, Onion, Celery and Sheep’s Milk Feta. Dressed with Basalmic Viniagrette just before tossing. Black Olives and Unsalted Roasted Sunflower Seeds were added to my portion. My husband added Garlic Croutons to his portion.

 

C6A65C40-CFFB-4BDA-AB29-964DA9A2C046.thumb.jpeg.dc7fedd837285a9c49c50bb74fba6f02.jpeg

 

Boneless Beef Ribeye, seasoned with Ground Black Pepper and Kosher Salt, cooked sous vide at 129F for an hour, then finished on the gas grill.

 

FA5F152A-B1C3-44BC-BD42-56880D93EACD.thumb.jpeg.7956194dbc2373d7cc843516a511b99f.jpeg

 

Steak served with Steamed Red Potatoes and Garlic tossed in Olive Oil, Thyme Leaves, Flat-leaf Parsely, Ground Black Pepper, Kosher Salt and Granulated Garlic.

Your potatoes look delicious!  And the steak ain’t that bad either.  Thankfully no Brussels sproutsO.o

  • Like 2
  • Haha 1

Share this post


Link to post
Share on other sites
4 hours ago, mm84321 said:

Tonight was carrot and ginger soup, roasted chicken with avocado salsa and pink rice.

 

Pink rice?  Does that mean with tomato water?

 

Share this post


Link to post
Share on other sites

Today is not a work day.*  It will be a while before I can make it to the store.  And I had a bunch of cilantro to use up and not much else.  So I made a pot of Lobio, Georgian beans stewed with herbs, Tasting Georgia (p399).

 

Lobio03222018.png

 

 

This is far different from the Lobio I posted previously.  This recipe is from Racha and is attributed to Izolda Dvali.  Remarkably there is not one walnut.  The Rancho Gordo cranberry beans were perfect.  Possibly the best beans I have made.

 

Served with sliced pork and bread.  Much wine.

 

The pirates in Seattle are now demanding full price for Tasting Georgia.  When I first thought of buying a copy it was all but half that.

 

 

*for which my colleagues will thank me.

 

  • Like 16
  • Delicious 1

Share this post


Link to post
Share on other sites
11 hours ago, Okanagancook said:

Did you cook the sausages in the newly acquired air fryer?:D

:o No it didn't even cross my mind to do that!

 

But I did make your chips last night :)  They are EXCELLENT

 

Chips and tots and reubens

 

IMG_4279.JPG.e49593bc817b906378a699f9bf18a479.JPG

IMG_4280.JPG.6c0f927f1f95cb548a20bc91dba07d50.JPG

  • Like 18
  • Delicious 2

Share this post


Link to post
Share on other sites
Posted (edited)

Pork cutlets, apple sauce, boiled potatoes and fresh, wild, flower shiitake (生鲜花菇 shēng xiān huā gū).

 

dinner.thumb.jpg.42a3c739ead46318f2623bcac5bc91bf.jpg

 

The apple sauce was the prime motivator for the dish as a friend sent me a gift of 50 apples from her in-laws' orchard. Trying every way to get through them.

 

The flower shiitake were de-stemmed  and drizzled with olive oil on the gill side, treated to a few grains of sea salt, left to sit for ten minutes, then microwaved on full power for one minute.

 

shiitake.thumb.jpg.6e4068dd7ac6ee1982c36abe1151faf5.jpg

Fresh flower shiitake before cooking


Edited by liuzhou (log)
  • Like 13
  • Thanks 1

Share this post


Link to post
Share on other sites
23 hours ago, rotuts said:

Frog Commissary Cookbook

 

this one :

 

https://www.amazon.com/Frog-Commissary-Cookbook-Steven-Poses/dp/0940159732

 

it had about 16 things you mixed together and soaked the wings in.

 

sign

 

Frog was a groundbreaking restaurant in Phila.  Good food, carefully prepared, novel recipes...unheard-of in the city in the 70s.  I think it preceded Georges Perrier and was really the vanguard of reforming the mediocre Philly food that was served at places like Bookbinder's.

Their carrot cake was a local wonder.

Share this post


Link to post
Share on other sites
Posted (edited)

yep.   and I was able to eat there.  

 

which is how I know about the book.

 

decided to buy a used copy  " very good ' for 6 bucks

 

go to amazon above and click on used

 

well worth it.

 

 


Edited by rotuts (log)
  • Like 2

Share this post


Link to post
Share on other sites

@rotuts I thought as much.

There really was nowhere in the city where I'd eat today, except maybe the red gravy places and the Chinese places.

Of course, at the time, I had no money to eat out with.

Share this post


Link to post
Share on other sites
Posted (edited)

I recall it was fairly priced and I saved up and went there once.

 

passed on Bookbinders.


Edited by rotuts (log)

Share this post


Link to post
Share on other sites

  • Recently Browsing   1 member

×