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Dinner 2018


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Another carb-free because too hot dinner.

 

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Duck breast salad. I found some radishes. These are rare round these parts, although daikon radish is easily available year round. SO, I made another simple salad with lettuce, scallions, coriander leaf and the radishes. Separately, I did a tomato and basil salad (again).

 

The duck was pinker than it appears in the images and the juices mixed in with the salad dressing. This is not a bad thing.

 

duck2.jpg.1f6dcbed57ca2b4f437095bea4e0a545.jpg

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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7 hours ago, Shelby said:

Pounded out chicken breast stuffed with sautéed mushrooms, pea shoots and mozzarella .  SV'd for a couple of hours.

 

IMG_4903.JPG.8356e337bb4f8145515ac34142adbf20.JPG

 

Is that a sauce atop the chicken breast and pasta, then? And at what temperature did you sous vide the pounded and stuffed breasts? 

 

Those tomatoes look glorious.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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Sambusak. 

First batch filled with boiled eggs, feta, tomatoes, olives, oregano, and chili.

Second filled with boiled eggs, feta, mushrooms, chickpeas, oregano, cumin and chili.

IMG_20180616_154503_1.thumb.jpg.24ef50804f8ebe07f295125642167b19.jpgIMG_20180616_155129.thumb.jpg.befff03fabe7b11f1a781bc69f20769f.jpgIMG_20180616_162154.thumb.jpg.a820cbcb49d970a1a3248a622d74ef45.jpg

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~ Shai N.

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On 7/12/2018 at 8:53 PM, robirdstx said:

I know it’s Summer, but sometimes you just get a craving for Stew!

 

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Pork Tenderloin and Vegetable Stew made with Patak’s Vindaloo Hot & Spicy Simmer Sauce in my Instant Pot and served with Garlic Naan (heated from frozen in my CSO on Bake Steam for 6 minutes)

 

I do this, too.  I was really having to resist the urge to bake bread yesterday.  I don't have time to bake bread!  But it took a lot of willpower!  

 

The Salad:

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Spanish Rice & Hamburger stove-top casserole and fresh butter beans:

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Admitting right now that the rice dish is just hamburger and a Knorr Spanish rice packet with hamburger and cheese.  I've been making variations of this dish for the past 35 years.  We like it a lot.  Started when we were first married and broke and for less than $2, I could feed both of us dinner and lunch.  

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9 hours ago, Kim Shook said:

I do this, too.  I was really having to resist the urge to bake bread yesterday.  I don't have time to bake bread!  But it took a lot of willpower!  

 

I have managed to resist making my no knead bread, so far, because I don’t have a stone that fits in the CSO. Just need to NOT buy the stone, yet!

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17 hours ago, Smithy said:

 

Is that a sauce atop the chicken breast and pasta, then? And at what temperature did you sous vide the pounded and stuffed breasts? 

 

Those tomatoes look glorious.

Oh the tomatoes are so good.  I could eat a bushel a day.

 

I made some alfredo to top it with.  I SV'd the chicken at 142F for about 2 1/2 hours.

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pork2.thumb.jpg.3af190d961278a8438b93aec4d3408d3.jpg

 

Pork marinated in olive oil with salt ground black pepper. Dry stir-fried until beginning to caramelise then the marinade added. Cooked till done. Shiitake, shallots and white peppers drizzled with olive oil and sea salt, then microwave baked together for 3 minutes  on high. Served with coriander leaf laced couscous.

 

Those white peppers are  hot! But tasty.

 

pork1.thumb.jpg.cb2b87d53430389378bed9058770fb63.jpg

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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Not sure when he will be eating it but just sent Johnnybird off with the following:

leftover baked cod mixed with mashed potatoes to make codfish cakes and tartar sauce

eggy potatoes

blueberries

minced chicken salad

 

I will be grateful when his appliances are fully integrated into his mouth and I am able to cook food that doesn't have to be minced or whizzed in a food pro.....

 

 

 

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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11 hours ago, scubadoo97 said:

Picked up amberjack and Cobia at my local fishmongers after work today.   Tonight was amberjack with spinich pie 

 

 

image.jpeg

 

Got a recipe for spinach pie?

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6 hours ago, gfweb said:

 

Got a recipe for spinach pie?

 

Dont use recipes per se.

 

1 box frozen spinach, thawed and squeezed of liquid

 

1/2 onion diced fine.  1-2 garlic cloves diced fine, dash of dried oregano, 2 beaten large eggs.   1/2 cup shredded cheese.  What ever you like.   I used Munster and cheddar 

 

fry onions and garlic till soft.  Add to other ingredients and mixed well.  Bake in 275 oven till lightly browned a little on top and cooked through.  30-40 min

 

 

Edited by scubadoo97 (log)
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34 minutes ago, heidih said:

@shain  Delectable looking meal as always but Imust say that sunchoke is HUGE!  The ones we see around here are more, at most, golf ball sized.

 

Thanks :)

That's interesting, I'd say that they usually average at 4" of length around here. 

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~ Shai N.

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1 hour ago, heidih said:

@shain  Delectable looking meal as always but Imust say that sunchoke is HUGE!  The ones we see around here are more, at most, golf ball sized.

You can grow your own, quite easily. Easily to a fault, in fact...As with mint, the difficulty is to limit how much you grow.

 

Ordinarily they'll be the size of a large "hand" of ginger, and you just snap off the bits you want to cook at a given moment.

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“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

 

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4 hours ago, gfweb said:

 

Meatloaf with tomato jam

 

 

 

 

 

did my invite for the meatloaf get lost in the mail?

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Having visitors and taking them around, there was not much chance for cooking lately. Being on my own again I went to the farmers market today and found some beautiful porcini. So tonights dinner: porcini nage with semolina dumplings and semi dried tomatoes from my garden 

IMG_1910 (1).jpg

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