Dinner 2018

Ann_T · January 27, 2018

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...

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.

**ElsieD** · January 27, 2018

@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.

Anna N · January 27, 2018

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.

robirdstx · January 28, 2018

Snacking For Dinner Tonight ~
Hot Chicken & Artichoke Spread
with Tortilla Chips and a glass (or 2) of Chardonnay

Dejah · January 28, 2018

@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.
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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...

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JoNorvelleWalker · January 28, 2018

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

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

**ElsieD** · January 28, 2018

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.


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...

                                                e

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.

liamsaunt · January 28, 2018

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.

Tropicalsenior · January 28, 2018

59 minutes ago, liamsaunt said:

Last night we had grilled flatbreads

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

Edited January 28, 2018 by Tropicalsenior
addition (log)

liamsaunt · January 29, 2018

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).

Tropicalsenior · January 29, 2018

1 hour ago, liamsaunt said:

Yes, I did. I used this recipe:

Thank you so much for the recipe. Dinner tonight looks wonderful, too.

robirdstx · January 29, 2018

Meatloaf with Duck Fat Roasted Potatoes & Asparagus

My Plate.

weinoo · January 29, 2018

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.

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...

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.

ProfessionalHobbit · January 29, 2018

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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!

HungryChris · January 29, 2018

I found this 1 pound, day boat, Point Judith cod fillet today, and fish and chips was suddenly on the menu. I managed to make a pretty good meal out of it, but took a few crappy pictures.

HC

JoNorvelleWalker · January 29, 2018

Tonight: salad and Peruvian chicken...

French fries a la Kenji...

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.

Anna N · January 29, 2018

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

rotuts · January 29, 2018

@ProfessionalHobbit

what is that cut of meat > Ive never seen anything like it

Duvel · January 29, 2018

10 minutes ago, rotuts said:

@ProfessionalHobbit

what is that cut of meat > Ive never seen anything like it

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

rotuts · January 29, 2018

thanks.

I think you are correct.

cuts like that never make it into any ' major ' market Ive seen.

next time im in Chinatown ill have to look around.

heidih · January 29, 2018

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.