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Dinner 2018


liuzhou
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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...

 

 

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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.  

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@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.

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 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. 

 

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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

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@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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Dejah

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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.
                                                 5a6d4472b2a68_Herb-crustedpickerel2355.jpg.83edc193fec78cc1464596abec41eee8.jpg

 

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...

 

                                                5a6d448e9b210_SingaporeNoodles2351.jpg.c4b8a9dff5497b4f5954467445aec756.jpge
           

 

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.

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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.

 

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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).  

 

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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.

 

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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...

 

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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.

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Mitch Weinstein aka "weinoo"

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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!

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Tonight:  salad and Peruvian chicken...

 

Dinner01292018.png

 

 

French fries a la Kenji...

 

FrenchFry01292018.png

 

 

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.

 

 

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CF926276-B090-4319-9050-55712CE0CE23.thumb.jpeg.950e706b2df101a10c5367e3bebfab9a.jpeg

 

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

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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

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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.

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@Duvel – I confess that I don’t eat mushrooms or care for broccoli on pizza, but I’d eat around them to get that gorgeous looking crust!!

 

@robirdstx – any chance you’d share the recipe for the Chicken and Artichoke dip?  Sounds like something I’d love.

 

Napa and cauliflower salad w/ Green Goddess dressing:

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I roasted some beets for Mr. Kim with sherry vinegar and orange juice:

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Cheeseburgers, leftover dirty rice and roasted cauliflower:

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