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Dinner 2018

liuzhou

By liuzhou
in Cooking

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Anna N

Anna N

Posted
Posted
10 minutes ago, gfweb said:

@Anna N hoarding cheese is a virtue

Oh good.  I’m a bit short on the virtue side. 

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  • Haha 1

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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Waffles and bacon.  Was supposed to be more like breakfast.  But it was 6:30.  Whether another dinner happens is uncertain.  Bread is in progress, though with the temperatures my dough isn't doing much.  I just measured the dough temperature at 21 Celsius -- and that is only because the bowl is sitting on the stove with the oven running.  Yes, I did remember to add the yeast.

 

  • Like 5

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

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

Ann_T

Ann_T

Posted
Posted

5a4ef45835d75_WeinerSchnitzelwithPorkTenderloinJanuary4th2018.thumb.jpg.b9469d83d8c42e1b5d7bc0d18f39a5db.jpg

Decided I wanted Wiener Schnitzel made with pork tenderloin for dinner.

A work night, but dinner came together quickly.

Put the potatoes on to cook in the Cuisinart Steam oven on the Bake steam setting. And while the potatoes were baking, I pounded out the pork, breaded and fried in butter and olive oil.

Served with steamed green beans and butternut squash.

  • Like 15

Foodblog: Vancouver Island
Thibeault's Table -  Blog

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

OK, second dinner.  Baguette, Pink Lady apple, cheeses, miscellaneous wines to clear out the refrigerator.  Temperature dropping, winds increasing.  No better morning to pop a bottle of Whistlepig single barrel, barrel strength.

 

  • Like 9

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

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

Paul Bacino

Paul Bacino

Posted
Posted

Chanterelle and Bolognese Pizza

 

Made this for New yrs but to fat to make it.. made a few days later..so dough had a 5 day or so ferment

 

 

39486254682_5701b5ac91_o.jpg

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Its good to have Morels

Duvel

Duvel

Posted
Posted
1 hour ago, gfweb said:

Sirloin with coffee/chili sauce, greens, roasted root veg

 

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Intriguing... care to elaborate on the chilli/coffee sauce ?

gfweb

gfweb

Posted
Posted

@Duvel Its 3/4 cup of brewed coffee,  a tsp or so of chili powder, a tsp of soy, salt, 1 Tbsp sugar (or maybe more) thickened with corn starch. Occasionally sauteed garlic or chipotle.

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Duvel

Duvel

Posted
Posted

@gfweb, thanks ! 

 

I have never considered that combination. Recently I came across "red eye gravy" in some other context and found it strangely appealing, so I guess I have to give coffee-based meat sauces a try ...

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gfweb

gfweb

Posted
Posted

@Duvel This is indeed a cousin of red-eye gravy. The Chili and coffee go together well. I've thought of adding bittersweet chocolate which ought to play nicely with chili and coffee. Gotta do that. Bacon lardons have been tested and approved with the sauce as well.

 

  • Thanks 1
gfweb

gfweb

Posted
Posted
2 hours ago, Duvel said:

@gfweb, thanks ! 

 

I have never considered that combination. Recently I came across "red eye gravy" in some other context and found it strangely appealing, so I guess I have to give coffee-based meat sauces a try ...

 

I should add that I brew it strong for this

  • Like 1
Anna N

Anna N

Posted
Posted
2 hours ago, Duvel said:

@gfweb, thanks ! 

 

I have never considered that combination. Recently I came across "red eye gravy" in some other context and found it strangely appealing, so I guess I have to give coffee-based meat sauces a try ...

 I have enjoyed a couple of dishes that involve coffee, chili and chocolate and found them very intriguing. 

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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

ProfessionalHobbit

ProfessionalHobbit

Posted
Posted

for dinner last night -

 

leftover oxtails - three pieces

two clementines

 

I would've eaten more but I fell asleep

B has just started his "diet of steam" so I will have to drastically reduce my cooking to accommodate his preferences as he attempts to lose 40+ lbs. Actually, what will happen is - I'll cook for myself and he'll limit his daily food intake to something south of 1,000 calories/day.

As for me, I really despise leftovers. I hadn't counted on eating the remaining oxtails by myself, and tossing them is wasteful. I'll take the rest and convert it to hash for Sunday morning breakfast.

  • Like 2
ProfessionalHobbit

ProfessionalHobbit

Posted
Posted
Just now, ProfessionalHobbit said:

for dinner last night -

 

leftover oxtails - three pieces

two clementines

 

I would've eaten more but I fell asleep

B has just started his "diet of steam" so I will have to drastically reduce my cooking to accommodate his preferences as he attempts to lose 40+ lbs. Actually, what will happen is - I'll cook for myself and he'll limit his daily food intake to something south of 1,000 calories/day.

As for me, I really despise leftovers. I hadn't counted on eating the remaining oxtails by myself, and tossing them is wasteful. I'll take the rest and convert it to hash for Sunday morning breakfast.

 

tonight (Friday) - I'll finish the rest perhaps tonight but I doubt it. palate fatigue has set in at this point.
tomorrow is a full day of activities as we're headed to San Jose to watch the men's ice skating long program which will determine who gets to go to the Olympics in South Korea; Saturday dinner is TBD but it looks like it will be dinner out

any remaining oxtails will be for Sunday breakfast

 

to be continued...

  • Like 1
Duvel

Duvel

Posted
Posted (edited)

It's the night before King's day ...

 

Tradionally (at least in the Catalan family of my wife) this means "pa amb tomaquet" (bread rubbed with tomato, olive oil and salt) and "embotits" (assorted cold cuts):

 

Aged Manchego.

"Butifarra negra" (blood sausage), "butifarra Blanca" (boiled sausage with tongue, skin, intestines), two types of "fuet" (a kind of salami).

"Truita" (potato omelette).

More "butifarra blanca" - quite peppery.

"Pa amb tomaquet".

"Bellota", sliced freshly from a ham.

"Bikinis" (grilled ham & cheese sandwiches) for the kids.

 

Of course, around 22.30h, one of the kings arrived to distribute presents for the kids. And although I have not been always good in 2017 (:$), I got a little something.

 

(after that I snug into the guest kitchen, where the bellota was hiding and thanks to my willing and very professional helper I got some extra treats ...)

 

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Edited by Duvel (log)
  • Like 25
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