Dinner 2018

[ProfessionalHobbit]

We went to a potluck on Sunday where all of the dishes on offer were from Marcella Hazan's cookbooks.

 

My contribution was

 

 

 

 

 

 

 

Green beans with sweet pepper, tomato and chile pepper, from "Essentials of Classic Italian Cooking", pages 474-475.

 

It's tasty but to be perfectly frank, not as good as my version of fagiolini e pomodoro. If you want, I can demo that the next time I get a chance to make it. It's pretty simple by comparison - has lard, tomato, garlic, green beans, salt, pepper. Marcella's has olive oil, onion, yellow bell pepper, tomato, green beans, salt, pepper AND chile pepper flakes. She also has a few more steps than what I would have done: she has you prep the vegetables a certain way whereas I dispense with most of it. She also doesn't braise the beans as long as I do.

[liuzhou]

 

Massaman curry. Chicken, cashew nuts, asparagus, coriander leaf. chillies, garlic, lemongrass, shallots, galangal. Rice.

 

[Paul Bacino]

Diver scallops/cauliflower mash/ Fatty asparagus / lemon garlic sauce

 

[gfweb]

41 minutes ago, Paul Bacino said:

Diver scallops/cauliflower mash/ Fatty asparagus / lemon garlic sauce

 

Fatty asparagus?

[Paul Bacino]

4 minutes ago, gfweb said:

Fatty asparagus?

Extra thick..  I not a fan of the pencil type 

 

[Shelby]

More striped bass with cucumbers from the garden

[David Ross]

This was a dish that evolved over a few days.  I started with two different bottled mole sauces from Dona Maria-The Pipian and regular Mole.  I blended those together with some red enchilada sauce, water, liquid smoke, chicken stock, garlic and bay leaf, Mexican oregano.  I was really just winging it at that point.  Then added enough water so it wasn't too thick.

 

The first night I used chicken quarters braised in a slow oven in the sauce.  It turned out pretty good, but as I do a lot, I started to tinker with it the next day.  I pulled off the chicken meat off the bone and simmered it in some of the extra mole sauce.  Served with rice seasoned with achiote powder, tomato, peas, chili powder.  I think the chicken would be realy good if I cooked it low and slow in my outdoor smoker.  Garnished with cojita cheese and cilantro.  I forgot the pickled red onions I had made!

 

 

 

[Nicolai]

Warning: This is a verrrrrrrrrrrrrry long post.

 

This is the Ramadan period and invitation for Iftar (breaking the fast) are the order of the daily invites.

It is usually a very lavish buffet with many dishes.

I have skipped pictures of the Soups station as well as the fresh juices station. I also did not include the Western dishes and desserts as well as the Falafel and whatnot.

 

This will give you a pretty illustrated picture of a typical Ramadan Iftar.

 

Today the invite was at a private house where I was able to take some Iphone pictures.

 

 

 

1- Salads and Starters

 

 

- Tabouleh

 

 

 

 

 

 

 

- Crab Meat Salad

 

 

 

 

 

 

 

- Aubergine Mutabal

 

 

 

 

 

 

 

- Humos

 

 

 

 

 

 

 

- Armenian Itch

 

 

 

 

 

 

 

- Muhamara Aleppo

 

 

 

 

 

 

 

- Fruits de Mer Salad

 

 

 

 

 

 

 

- Baba Ghanouj

 

 

 

 

 

 

 

- Kebbe Nayeh (Raw Lamb meat with Burghul)

 

 

 

 

 

 

 

- Warak Enab bel Zait (Vine leave vegy)

 

 

 

 

 

 

 

- Loubiah bel Zeit (Green Beans)

 

 

 

 

 

 

 

- Fried Vegs (Aubegine - Cauliflower....etc)

 

 

 

 

 

 

 

- Foul bel Zeit (Fava Beans)

 

 

 

 

 

 

 

- Jajik Yogurt Salad

 

 

 

 

 

 

 

- Bamieh bel Zeit (Okra)

 

 

 

 

 

 

 

- Pickles and Olives

 

 

 

 

 

 

 

 

 

 

 

 

 

2- Main Dishes

 

 

- Kibbeh (Meshwieh and Mabrumeh)

 

 

 

 

 

 

- Kouusa bel Labam (Courgette meat and Yogurt)

 

 

 

 

 

 

 

- Warak Enab Mehshi (Stuffed Vine Leaves Lamb Meat)

 

 

 

 

 

 

 

- Mashawi (Grills)

 

 

 

 

 

 

 

- Chicken Biryani

 

 

 

 

 

 

 

- Kefta bel Tahineh 

 

 

 

 

 

 

 

- Stuffed Aubergine and Tomatoes (meat and cheese)

 

 

 

 

 

 

 

- Ouzi (Lamb)

 

 

 

 

 

 

- Sendawat (Stuffed Intestine Bonbons)

 

 

 

 

 

 

 

3- Sweets and Fruits

 

 

 

- Melon

 

 

 

 

 

 

 

- Watermelon

 

 

 

 

 

 

 

- Mixed Fruit salad

 

 

 

 

 

 

 

- Katayef Joz (Wlanuts)

 

 

 

 

 

 

 

- Katayeh Eshta (Clotted Cream)

 

 

 

 

 

 

 

- Katayef Raw (Clotted Cream)

 

 

 

 

 

 

 

- Forgot the name

 

 

 

 

 

 

 

- Knafe bel Jebn (Cheese)

 

 

 

 

 

 

 

- Awamat

 

 

 

 

 

 

 

- Dates Brioche

 

 

 

 

I did gobble two Rennie's as soon as I hit home.

 

I also did not include the Shesha Water pipe after the meal and the coffee and tea ceremonials.

 

I think I will go on a diet as soon as Ramadan is over.

 

 

 

 

 

 

 

Edited June 27, 2018 by Nicolai
Picture added for Kibbeh (Meshwieh and Mabrumeh) (log)

[rotuts]

@Nicolai

 

yikes !

 

when you do it

 

you do it right !

 

 

[Nicolai]

9 minutes ago, rotuts said:

@Nicolai

 

yikes !

 

when you do it

 

you do it right !

 

 

 

Rotuuuuuuuuuuuuuuuts  Xxxxx  

 

Meet you half way. I will be in London as of mid June. Just swim across the pond  

[Captain]

23 hours ago, JoNorvelleWalker said:

I clicked "like" but I have to ask:  what is it?

HAHA.  Goes to show trhat you truelly eat with your eyes first.

Left over pulled pork in baked potatoes.  WIth the addition of butter, cheese and salsa.

[gfweb]

Potato salad and wings

 

[ImportantElements]

Oh my ! so many awesome dishes here lately. I've been out for a month with personal things, and now Im back into cooking  

 

Enjoying final weeks of fresh garlic so I made one of my favorite spaghetti dishes Aglio e Olio - Spaghetti with garlic and oil

 

Such a super simple recipe, but the taste and flavor it packs is incredible guys. Highly recommend it. The pasta water and olive oil is a huge key

 

 

Enjoy  

 

[kayb]

@Nicolai -- I would break a fast with you and your friends ANYTIME! That looks marvelous!

 

I am attempting to recreate what was possibly the best pasta salad I've ever had (for lunch, by a commercial catering company; surely I can get close). Reports later.

[Anna N]

 

 Had to be fast and simple tonight. More cabbage salad but this time dressed with gomasio and very simple pan-grilled boneless, skinless chicken thighs. 

[HungryChris]

Going clamming is an endless task, that can be quite maddening. First you check the weather, tides and clam bed hot line for a time you can go out, then you race to use them up while they are fresh, but once you use them up, you are back checking the weather, tides and hot line to go out again. It's an addiction, I never want to shake!

Fresh berry shortcake is another addiction I would choose not to lose!

HC

[BonVivant]

I'm in the Moldovan capital and eating typical Moldovan food. Moldova doesn't really have much "traditional food" to call its own. They got ideas from their neighbours and former occupiers.

 

Moldovan flatbread filled with cabbage.

 

 

Cottage cheese dumplings.

 

Pork

 

This is a wine drinking and wine producing country. The quality of wines is quite good so far, not to mention cheap. These are wine taps in the restaurant. Red, chardonay, rosé and Traminer.

 

A very pleasant restaurant serving typical national dishes at very reasonable prices and in a nice atmosphere. Extremely popular with locals and now the tourists are checking it out, too.

 

As soon as I got back to my lodging...

 

Corkscrew borrowed from the lodging's owner. It worked after several tries.

Edited June 6, 2018 by BonVivant (log)

[chromedome]

@Nicolai That's a glorious post, and reading the phrase "stuffed intestine bonbons" will keep me in a good mood all day.

[Shelby]

Ribs taters and zucchini last night 

 

[liuzhou]

Fried noodles (炒面 chǎo miàn) with pork (marinated in Shaoxing wine), shiitake, cabbage, coriander leaf, garlic, ginger, chilli, scallions.

 

 

Edited June 6, 2018 by liuzhou (log)

[shain]

Ciceri and Tria. Handmade pasta with chickpea and sofrito sauce, rosemary, a hint of cinnamon and pan-fried pasta.

[ImportantElements]

I made a 2 hour tri tip. Basic rub of garlic powder, onion powder, lots of black pepper, paprika, cumin.

Smoked it with almond wood, and then 20 minute rest. 

 

Sandwiches are also on the way

 

[rotuts]

@ImportantElements

 

nice

 

have you looked into SousVide ?

 

consider it as another element of Cooking.

[ImportantElements]

32 minutes ago, rotuts said:

@ImportantElements

 

nice

 

have you looked into SousVide ?

 

consider it as another element of Cooking.

Absolutely my friend. I cook with Sous Vide a lot actually. 

 

[rotuts]

@ImportantElements

 

good

 

TriTips

 

air any other meat

 

Beef or not

 

much better w a SV start

 

just saying.