Dinner 2018

[Dejah]

On 3/1/2018 at 10:54 PM, robirdstx said:

 

Hi @Dejah, I really want to make this dish. Which Indian Instant Pot Cookbook did you use? I found more than one with the same title, but by different authors. I have downloaded the ebook authored by Urvashi Pitre.

You've downloaded the one I used...Indian Instant Pot Cookbook by Uravashi Pitre

 

[Shelby]

8 minutes ago, Dejah said:

 

Yes, the quail from the Asian market seem to be more demure than the ones we are used to from Kansas 

[Anna N]

24 minutes ago, Dejah said:

You've downloaded the one I used...Indian Instant Pot Cookbook by Uravashi Pitre

 

I have just made this Korma and it is very good.  No photo because it has been put in a container to go over to my daughter’s house. The ingredient list looks long but really it’s just a bunch of spices and it all comes together very quickly. 

[Dejah]

Trying to get stuff in the fridge used up before we head off for another Asian trip.
Picked up a pack of 2 thick boneless pork sirloin chops at Safeway - 50% off with 2 days before "Use before date". Brushed with mayo and coated with Creole seasoned Panko crumbs. The chops were 1.5 inch thick, so I started them on the stove then into the oven to finish. Sauteed some mushrooms, and had some of the orange/cranberry/apple/pecan chutney I made at Xmas. Totally off the low-carb wagon!  Hope the walking, climbing on our trip will work that off.

                                                                             

                                                  

 

Had pulled out a "Chuck Bottom Blade" roast but we're not really pot roast fans. So it was cut into big chunks, added Penang curry paste, fresh lemongrass, Kaffir lime leaves, carrots and celery for a curry.  Threw in some green beans also that had been languishing in the fridge.  After sauteeing, added coconut milk, and it was ready in 50 minutes in the Instant Pot. The meat was tender but still a bit of chew on the gristly part. The beans basically melted except for a few!

Eaten with a roti (which should have been rice or naan!)

 

                                            

[rotuts]

@Dejah

 

your dinners always look delicious

 

and they are very colorful to boot !

[BonVivant]

Yes sir, I can bulgogi but I need a certain song,
I can bulgogi, bulgogi bulgogi all night long.

 

 

[gfweb]

On 3/2/2018 at 5:26 AM, CantCookStillTry said:

Ok guys. What's the trick. How does one make creamy mushroom sauces look attractive in a photo? Am I cooking them wrong? They taste fine (if you can ignore the 'shrooms - yeah its not a meal for me) but mine always seem kinda grey and icky looking. Hence the super close up. 

 

Pork loin chops, mushroom mustard sauce and rabbit food. 

 

 

 

Put the sauce under the food...just peeking out from underneath for the photo

[Anna N]

 

When hope triumphs over experience you end up with a rather disgusting piece of salmon. I keep believing that it is possible to eat a piece of frozen fish and actually like it.  The tomatoes were tasty. 

[Captain]

Ossobuco cooked on the Kamado

Served on a bed of polenta.

[Anna N]

 After a very disappointing dinner,  I thought dessert would make me feel better.

Oranges with Kerry’s caramel sauce. Sometimes I get to be @Kerry Beal‘s taster/tester.  Thanks for your expressions of sympathy but somebody has to do it. 

 

 

 

[shain]

Risotto with weeping bolete and champignon mushrooms. The former were picked a mere 300 meters from my home. I like their flavor a lot, but they have a soft silken-slimy texture, so the champignons provide some contrast. 

Edited March 4, 2018 by shain (log)

[Raamo]

It's halibut season!  Apparently started on Monday, so fresh halibut is in.

 

 

Cooked SV to ~114F, potatoes are Yukon gold steamed in the steam oven, and smashed with butter, carrots were broiled and extra yummy.

 

That cook top that doesn't' work is now totally broken, it was returned with the 2 burners on the working side flipped for controls yet not for sensors so it's not at all usable.  Thus I'm glad for SV, my steam oven, and normal oven.

 

Also the halibut was approved by my cat:

 

[Norm Matthews]

Charlie has been away for a week so I didn't do much in the kitchen until today.  I made potatoes that are sliced like Hasselback then par-baked, then cheese (I used Fontina) and Canadian bacon are placed between each slice, topped with more cheese and bechamel and baked some more.  We also had asparagus and some bread I made the other day. The hollandaise came pre-made in a tube. It was not awful.

[kayb]

Why are pan-fried potatoes and onions so Good? I may or may not have gone back for seconds of those.

 

With some red cabbage cooked last fall and frozen, and a brat poached in beer. 

 

Am thinking that if I left enough potatoes, they'd go nicely in a hash with a diced up brat. Remaining brats can go in a pot of beans.

 

The brats come from an outstanding purveyor of smoked meats in the next town north of me. I go about once a month to stock up.

Edited March 4, 2018 by kayb
To correct autocorrect. (log)

[ElsieD]

Good old pot roast.

[Dejah]

The Last supper...at home...
Might be called a "3-P Dinner: Pickerel, Peas, and Pattie! Drizzled with mango-chili sauce on the fish and spicy ketsup on the tater pattie
We should be getting lots of  different and fresh seafood where we are going!

 

                                                                         

 

 

 

[scubadoo97]

Tonight, flank steak marinated in teriyaki , soy and a Thai marinade and cooked on the pizza steel on the grill.  Served with roasted multicolored mini potatoes and roasted string beans 

[StumptownGeek]

12 oz. Bone-in Ribeye, cooked SousVide @ 143F for 1:45 and then browned on cast iron:

What, where's the veg?

 

Fine.

 

Half of a 12 oz. Bone-in Ribeye, cooked SousVide @ 143F for 1:45 and then browned on cast iron, with Green Beans steamed 15min @ 212 in the CSO:

 

Guess I'm having steak and eggs for breakfast tomorrow...

[Kim Shook]

Tonight’s dinner was all requested by Jessica.  Started with nibbles – crab meltaways:

 

She wanted my Hoisin Braised Short Ribs.  Browned ribs:

 

Sauce ingredients (plus beef stock – not in the picture):

 

Caramelized onions and garlic:

 

Simmering sauce:

Then it all gets tossed into the slow cooker.

 

And served on polenta cakes:

 

Polenta topped with short ribs:

 

Sauced:

 

Bite:

 

Served with “Chinese Salad” (someone please tell me – is it safe to eat Romaine yet???):

 

And @Marlene's Crispy Smashed Potatoes:

 

Dessert was a Clark bar.  Mmmmmm.

 

[HungryChris]

Deb's grandson has an extremely limited list of foods he will eat. One of them is rotini and sauce that his "Mimi" makes. Last night, we had this legendary sauce with some thin spaghetti and garlic bread. Because we just finalized plans to return to the Chianti wine festival in Greve, in Chianti, Italy, this year, we decided to celebrate with a favorite Chianti we purchased at the last one we attended.

HC

 

 

Edited March 4, 2018 by HungryChris (log)

[liuzhou]

Don't panic! I have gone all vegetarian for just one meal. I'll get over it by breakfast time.

 

Fried fresh ramen noodles with smoked tofu, garlic chives, scallion, chilli, shiitake mushrooms, garlic, ginger and a splash of soy sauce.

 

[CantCookStillTry]

20 hours ago, BonVivant said:

 

(PS: - insert Muriel Heslop's accent - you are now CanCookCanPhotograph. Yes, you are.)

 

 

Thank you so much. Honestly. I think its the phone. 

I mean I guess I try harder when I'm cooking because now I know I want to post it. But not much has changed - except the phone. I will never have the kind of brain that would allow me to take the kind of extraordinarily beautiful photographs you take. Some people can just 'see' those kind of things. I know I don't have an arty bone in my body and am quite happy just with the fact that my food isn't purple any more.  

I have always been afraid of Tofu, now I am intrigued. 

[Smokeydoke]

48 minutes ago, CantCookStillTry said:

 

Thank you so much. Honestly. I think its the phone. 

I mean I guess I try harder when I'm cooking because now I know I want to post it. But not much has changed - except the phone. I will never have the kind of brain that would allow me to take the kind of extraordinarily beautiful photographs you take. Some people can just 'see' those kind of things. I know I don't have an arty bone in my body and am quite happy just with the fact that my food isn't purple any more.  

I have always been afraid of Tofu, now I am intrigued. 

 

This forum is heart-warming in many ways.

[rotuts]

@ElsieD

 

that P.R. is Talking to Me right now !

[Shelby]

Potato cakes, hot wings and peaches and cream pie for dessert