Dinner 2018

[Okanagancook]

@ElsieDIt's an Algerian dish from The Vegetarian Table:  North Africa.

I had 1 lb of zucchini.  They are hollowed out and the zucchini bits are chopped with a1/4 c red bell pepper, 1 clove garlic and 1/2 c finely diced onion.  This is sautéed until soft and mixed with a 1/4 c brown cooked rice, a pinch of salt, cayenne & cinnamon, a 1/2 beaten egg and quite a bit of chopped parsley (5 sprigs).  Stuffed into the zucchini and baked with 1 c vegetable stock, covered in a 425F oven for 35 minutes until the zucchini are soft.  I stood my zucchini up in the broth.  The juices are drained off (I had 3/4 cup which was what was called for...if you have more reduce it down) and mixed in with an 1 egg yolk and 1 T lemon juice then heated until thickened (I did this in a double boiler and had to add about 1/2 t arrowroot powder to thicken the way I wanted).  It went really well with the stuffed vegetables and the crab cakes.

Edited September 7, 2018 by Okanagancook (log)

[Norm Matthews]

We had French Onion Pork Chops. I cut the recipe down to two thick pork chops. Caramelizing the onions then putting them in the oven for 25 minutes caused them to become burned in part.  It would probably have been better to just cook them until softened.  It was still good after we scraped off the onions.

 

 

Edited September 6, 2018 by Norm Matthews (log)

[chefmd]

Swordfish kebabs with mashed potatoes, mayo kimchi sauce.  Swordfish was mostly belly and remained very moist.

[scubadoo97]

Pulled out another bland chicken breast from the freezer.    Got a good crust on it in a cast iron pan seasoned with cumin and s/p.   Had Cuban black beans from the freezer and made fresh rice.  A baked sweet potato that needed to get used  and a small side salad with green olives 

 

 

[liamsaunt]

Wednesday night, stir fried cod with mushrooms and peas over rice

 

 

Last night, bucatini with eggplant and tomatoes

 

[Shelby]

A couple days ago I made a greek pasta salad

 

 

Last night, after unearthing some pheasant breasts from the freezer , I made pheasant piccata

 

 

edited to add that I finally the popcorn ice cream that my mom and...was it @ElainaA???  I forget??? talked very highly about.  OH it's so good.

 

 

 

Edited September 7, 2018 by Shelby (log)

[liuzhou]

窝窝头 wō wō tóu buns with shrimp.

 

 

Wild caught shrimp fried in butter and olive oil with garlic, chilli and scallions.

 

[ElsieD]

@Shelby  @ElainaA may have talked about popcorn ice cream and so have I.  I have some in the freezer as I speak.  Good stuff, that.

[ElsieD]

Chicken penne in a garlic cream sauce.  This was cooked in the Insrant Pot.

[Shelby]

2 minutes ago, ElsieD said:

@Shelby  @ElainaA may have talked about popcorn ice cream and so have I.  I have some in the freezer as I speak.  Good stuff, that.

I'm so sorry!  It was you   I got my Elaina and my Elsie mixed up  

 

I can't stop eating it.  

[shain]

Baos with soft tofu, eggplant, chili peppers. Flavored with ginger garlic, black bean paste, sesame oil and light soy sauce.

Served with cucumber salad and sweet-tart sesame-scallion dipping soy.

[mgaretz]

Cabbage soup made in the Instant Pot, served with salad.

 

 

 

[Nicolai]

Another Friday repeat of the other Friday. Again we went to an Aleppian restaurant for food and moved to another Sweets place for Desserts. But this time, the restaurant does not carry any Desserts on the menu for some weird particular ancient culinary traditions......

 

- Starters/ Appetizers (complimentary offering by the restaurant owner)

 

1- Hummos

 

 

 

 

 

 

 

2- Mutabal Aubergines

 

 

 

 

 

 

 

3- Aleppo Muhamara

 

 

 

 

 

 

 

4- Salad

 

 

 

 

 

 

 

- Starters/ Appetizers as ordered

 

5- Aleppo Mortadela (meat loaf with pistachios cooked in vinegar broth)

 

 

 

 

 

 

 

6- Aleppo Yalangi (Walnuts and Pomegranate Molasses)

 

 

 

 

 

 

 

 

7- Esh el Bulbol (Bird Nest - Meat and Tomatoes and Meat Pomegrenate Molasses which disappeared by the time I took the pic)

 

 

 

 

 

 

 

8- Kebbe Mabroumeh (No picture as it was swallowed in around 30secs)

 

 

 

 

 

 

9- Salsijo (Aleppo Sausages - Pomegranate Molasses)

 

 

 

 

 

 

 

- Grilled Meat - (charcoal open fire cooking)

 

10- Mixed Grill (Kofta - Meat cubes - Chicken)

 

 

 

 

 

 

 

11- Kibbeh on Skewers

 

 

 

 

 

 

 

12- Kofta and Aubergines Skewers

 

 

 

 

 

 

 

13- Drinks were the obligatory Sheep Yogurt drink (off camera)

 

 

 

 

 

 

Dessert - Here the main point of discussion was the Statins level of each one in the gang........................ Baklawa Blow Out

 

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22-  We had four types and I forgot to shoot one and the other was devoured by the mad horde......

 

 

 

 

 

 

 

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Came back home and had a Rennie + Ginger Ale + Absinthe (green) for good measure........... Food coma in progress.......

Edited September 7, 2018 by Nicolai (log)

[Anna N]

 

Ramen with home made chasu (marinated, braised pork belly).   Was a poor imitation of what it might’ve been. Visitors arrived just as I was preparing it. Still good though. 

 

[robirdstx]

 

Portabella Mushroom “Pizza” with Pepperoni, Red Onion and Black Olives

Edited September 8, 2018 by robirdstx (log)

[scubadoo97]

@Nicolai   Loving your post.  The muhamara is something I make often.   It all looks so wonderful 

[scubadoo97]

Tonight made crab cakes with broccoli 

 

 

[heidih]

2 hours ago, scubadoo97 said:

@Nicolai   Loving your post.  The muhamara is something I make often.   It all looks so wonderful 

 

Yes all enticing and now I just did a head thump as to what  I needed from the Persian market which we failed to stop at - pom molasses!

[BonVivant]

 

 

Another dinner.

 

 

 

[Nicolai]

9 hours ago, scubadoo97 said:

@Nicolai   Loving your post.  The muhamara is something I make often.   It all looks so wonderful 

 

6 hours ago, heidih said:

 

Yes all enticing and now I just did a head thump as to what  I needed from the Persian market which we failed to stop at - pom molasses!

 

 

Pomegranate Molasses is indeed the Summum of Umami.

 

We use two types in our home. One for cooking which is the Yamama bottle and the other artisanal one for salads and drizzling on Baba Ghanouj - Hummos....etc

 

The Yamama is very nice with a more pronounced sour side which you need for cooking. We usually have the larger size bottle but I shot this one for comparison.

The price is around USD2.00

 

The other one is the Artisan stuff which has a more pronounced mellow Pomegranate flavour while keeping the sourness alive.

It is so good that you can drink it off a tea spoon and float with the clouds.

The price is more steep around: USD20.00

 

 

 

 

 

 

 

 

[Ann_T]

Last night's dinner.  Definitely not the healthiest of dinners.

But what the heck.  

Fried Chicken.  Breast pieces and wings soaked overnight in buttermilk.

With onion rings (also soaked for 8 hours in buttermilk and then just tossed in seasoned flour.

and hand cut fries, double fried. 

 

Thursday night. 

One of  my favourite work night dinners

Greek Salad

 

With Chicken Soulvaki.   From start to finish dinner ready in less than 75 minutes. 

 

 

 

Tuesday's dinner.

Had a craving for Shepherds Pie.

[liuzhou]

Sole "breaded"with black oatmeal and pan fried. Skinny chips. Tomato. Lemon.

 

 

[shain]

Hummus with roasted peppers, sumac and feta.

Tomato and sirene salad, with fresh chili and zaatar, served over labneh. 

Served with pita breads.

 

[ElsieD]

@shain  Beautiful food.

[JoNorvelleWalker]

Bugialli's eggplant in the style of Parma, The Fine Art of Italian Cooking (pp 234-236)…

 

 

Assembled.  The yellow stuff that looks like butter is butter.

 

 

 

Baked in CSO.

 

 

 

Served with linguine, olive oil, and capers.  The eggplant has a steak-like texture.  Very satisfactory.