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 a free account.

Dinner 2018


liuzhou
 Share

Recommended Posts

Eggplant fatteh - Chickpeas, roasted eggplant, yogurt, tomato, parsley, tahini, cumin, bharat (pepper, allspice, cinnamon) sumac. Crisp pita chips.

IMG_20180615_151555.thumb.jpg.d5d6f3e2cef33fbabefdcc238ea72009.jpgIMG_20180615_151855.thumb.jpg.b1f660101b2808cf6f9caa1ee97b0d19.jpgIMG_20180615_153330.thumb.jpg.f6c1af216a05336291c0b08b673d3af0.jpg

  • Like 12
  • Delicious 1

~ Shai N.

Link to comment
Share on other sites

Last night - The Salad:

DSCN8350.JPG.115551b2d17010361d540eeed282f70f.JPG

😉

 

Wegman’s “fresh” linguine with sauce:

DSCN8352.JPG.0e70ea664206b19681a4c99fb4bc2d91.JPG

Of course, it is not really fresh, just refrigerated and not dry.  But it was really good, with a great fresh-like texture.  Certainly, better than dried pasta.  And some incredibly good garlic bread:

DSCN8351.JPG.c0bf0d8f19e6a71af5fe1daf381500a4.JPG

It is an ATK method.  You split the loaf and spread it with garlic butter (a mixture of melted and soft butter and garlic powder and pressed garlic).  You bake it at 450F for 3 minutes, turn it over so that the garlic butter side is against the baking sheet, put another baking sheet on top and press it down slightly and bake an additional 8 minutes, leaving the baking sheet on top.  Super crisp on the garlic side, but tender inside.  Definitely the best garlic bread I’ve ever made.

  • Like 18
Link to comment
Share on other sites

On ‎7‎/‎5‎/‎2018 at 4:52 AM, KennethT said:

@HungryChris Your clam dishes always look so good!


If he's going to post pictures showing that beautiful scenery where he wades out and digs his own clams, his dishes damn well better look good! :P :D

  • Like 2
  • Haha 3

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

Too hot for heavy food today, by far the hottest day we've had since last summer... so chicken salad using smoked chicken, celery, Vidalia onion, jalapeno and Granny Smith apple on (store bought) garlic naan with a salad of cucumber, grape tomatoes, Vidalia onion, garlic and jalapeno that I sealed in a bag with a vinaigrette this morning and let marinate all day. Didn't bother with a picture which is a shame because this may be one of the more colorful and photogenic meals I've made recently. :D

  • Like 6

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

Halibut is still in season here in BC but now it's sockeye salmon too and I love sockeye, some nibbles from the fish before the pic, so it's not as pretty as it could be. :)  The local nugget potatoes and some asparagus and a Caesar cocktail to start - the glass is a memento from one of my Alaska visits. 

 

IMG_20180706_193025.thumb.jpg.9c6839ad01b95061284013b8a76a7d23.jpg

 

 

IMG_20180707_172727.thumb.jpg.5ba07e68d567750397468c49faae4ead.jpg

  • Like 16
Link to comment
Share on other sites

Made a Kansas Greek salad---from the garden : banana peppers, cherry tomatoes, cucumbers--black olives (didn't have any Kalamata) feta cheese, salt, pepper, oregano and olive oil.  Had with spaghetti and venison meatballs

 

IMG_4852.JPG.c15693c4777ce043fdbf4f2cf58fd05d.JPG

IMG_4854.JPG.689c1e04b36a210e9573f8271c8e2707.JPG

Last night:  Our potatoes and corn and the best prime rib I've ever had

 

IMG_4855.jpg.a06a72ec4ee89faf9c64b376d53042b5.jpg

IMG_4856.JPG.d3d7e16c1faed2b6ed3b9df7b0aabd37.JPG

 

  • Like 17
  • Delicious 3
Link to comment
Share on other sites

I've posted versions of this before but do so again without shame. It's one of my favourites. Actually, the only variation is in what carbohydrate I serve it with: rice, couscous or orzo. It works with each. Anyway, tonight orzo.

 

orzo2.thumb.jpg.86b412e0fc286a50a80643bb6d8c7568.jpg

 

I marinate 1 cm cubed pork tenderloin in plenty of olive oil, lemon juice, garlic, crushed coriander seeds for at least an hour. Overnight is better. The mixture should be quite oily as no further oil will be used in the frying.

 

Boil the orzo until cooked, then drain and keep warm.  Assemble a tomato and onion salad with basil and a lemon vinaigrette.

 

Heat a wok until smoking, then stir fry the pork with the marinade until cooked through. No extra oil needed. Serve and eat.

 

orzo1.jpg.711adc29aec569dc3e32b6be5ec26a1a.jpg

 

942023817_orzosalad.jpg.c545249f04a5e7c3a01163601b80e30f.jpg

Salad

 

Edited by liuzhou (log)
  • Like 18

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

14 minutes ago, liuzhou said:

I marinate 1 cm cubed pork tenderloin in olive oil, lemon juice garlic, crushed coriander seeds


I marinate chicken in pretty much the same mixture,  with basil instead of coriander. I cook the chicken on the grill and boil the marinade to reduce a bit, strain it and brush it on the chicken while it's cooking. Gonna have to give it a shot with pork and coriander.

  • Like 1

It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

Link to comment
Share on other sites

3 hours ago, CantCookStillTry said:

And Dinner was Pie. With requisite Mash and Peas. The days are cold and the soul is British. 

 

NB: Not British enough to like Liquor (of the Pie variety) and obviously cold is subjective. I am in thermal socks at 25c. 

 

Relative indeed. At 25C I'm looking for shade, and thankful when there's a cool breeze from the bay. :P

  • Like 1
  • Haha 2

“Who loves a garden, loves a greenhouse too.” - William Cowper, The Task, Book Three

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Link to comment
Share on other sites

2 hours ago, liuzhou said:

It's one of my favourites. 

 Looks and sounds marvelous. I’m drooling.

  • Like 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

Link to comment
Share on other sites

DSC05804-001.JPG.594ca978a5e1d22de9a9e1864e4fbb00.JPG

 

DSC05810-001.JPG.06b1854bd352f8147e38bfd879a73196.JPG

 

DSC05813-001.JPG.424d1ee21ea709c7d896fe3daa64aff5.JPG

 

DSC05816-001.JPG.308f28372234b818a67b3df584c3c02d.JPG

 

DSC05821-001.JPG.597da3f51e477fc9f8092b7466135036.JPG

 

DSC05824-001.JPG.9d4ebfb97011a5cd86691b346ffcf407.JPG

 

DSC05825-001.JPG.40e865affce4854faeb589d0b15c7438.JPG

 

DSC05828-001.JPG.eadc3eff3f245b563dc6c777a055521b.JPG

 

DSC05841-001.JPG.081e61d126fdb51fc282e851667189e9.JPG

 

DSC05837-001.JPG.694160ca289b0bd5312b7e3c6ad66ed9.JPG

 

DSC05839-001.JPG.77af94f31d41ea4df7e5737c1e49247b.JPG

 

Crostino with sheep's milk ricotta cheese, basil and slow-roasted cherry tomatoes
Coniglio all'Ischitana ("Braised rabbit in the style of Ischitana") - Rabbit is browned in olive oil, then braised in a mixture of wine, lard and tomatoes. Any offal that comes with the rabbit is sliced, then wrapped in basil leaves and placed throughout the pot.

Fagiolini al pesto ("Green beans and potatoes with pesto")

  • Like 10
Link to comment
Share on other sites

12 hours ago, Anna N said:

 Looks and sounds marvelous. I’m drooling.

 

I posted the same pictures on WeChat, a Chinese cross between Twitter and Facebook. Two Chinese friends immediately replied in concern, "You haven't cooked the rice!"

 

They have now had a long lesson about orzo, something they've never experienced. I have, in the past,  cooked the pork and made the salad for one of them, but served it with rice that time.

Edited by liuzhou (log)
  • Like 6

...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

Link to comment
Share on other sites

5 minutes ago, liuzhou said:

They have now had a long lesson about orzo, something they've never experienced.

 It is absolutely my favourite pasta!  

  • Like 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

Link to comment
Share on other sites

It's Sunday......... Sunday is BBQ day at our Austrian friends garden.....

 

 

 

1- Corn on the cob

 

8UdLqlv.jpg

 

 

 

 

 

 

2- Veggies

 

zurJrv9.jpg

 

 

 

 

 

 

3- Chicken

 

qPOOpjI.jpg

 

 

 

 

 

 

4- Blackcurrant Dijon Mustard (to go with the steaks off picture)

 

XKzxN7s.jpg

 

 

 

 

 

 

5- Halloumi Cheese

 

RUTDpw7.jpg

 

 

 

 

 

 

6- Cheese Cake Strawberries and garden berries

 

bEeQcmQ.jpg

 

 

 

Off picture

Drinks: Austrian Wohlmutt Red and White

BBQ: Steaks - Portobello Mushrooms

Others: Roast Potatoes and Salads

No bread in sight

 

  • Like 19
Link to comment
Share on other sites

Have been traveling so much for work I feel like I haven't even been able to kiss my wife, let alone cook for her.

 

Luckily tonight that changed. Homemade pappardalle and ragu with focaccia.  She actually made both doughs, all I did was throw some stuff in a pot and let it simmer.

20180708_211229.jpg

  • Like 17

-K

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
 Share

  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...