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liuzhou

Dinner 2018

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Roast pork loin with Italian seasoning. I love my home-made cranberry orange apple pecan chutney while hubby is a believer of commercial apple sauce.

 

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Dejah

www.hillmanweb.com

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First dinner for John was gluten free pasta I mixed with a sauce of avocado and pesto then topped with some chopped shrimp.  

Second dinner was a western sandwich.

 

Planning fried rice with sweet and sour meatballs and smashed cucumbers for dinner....

Second dinner will probably be more of the pasta.

 

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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  Do not quote me on this.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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On 4/10/2018 at 12:58 PM, mgaretz said:

Orange chicken, made in the BSOA and stir-fried noodles (Yakisoba package) amped up with mushrooms, yu choy and cream sherry, soy and hoisin sauces.

 

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What was the BSOa time and temp? was it a wet batter or just egg and flour?

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Beef Roghan Josh, cooked for me and delicious.:

 

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My husband has made enormous progress with creation of various curry recipes since he retired last July.  It is always a pleasure to be cooked for and this tasted so much better than my poor photo indicates.  

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The first cook book I had was the James Beard cook book.  The second one was a gift from a friend. It was James Beard's American Cookery. Country Captain Chicken was in the book and I always intended to give it a try but never did.  A couple days ago I was in a waiting room at a car garage and this recipe was in a Southern Living magazine and I decided it was time to give it a try.  We both liked it. I left out the almonds though.

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 I knew when somebody posted about this dish recently that I had made it before and that it was really good. I checked and I had all the ingredients.  So tonight was a repeat. 

 

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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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Asparagus Aspiration

 

I decided to post this here, not on the Garden Forum.

The very first thing that you can harvest from your garden is probably asparagus. Depends on what zone you are in, I am in z6, it is never early enough. 

Here is what you can do easy and cheap to push it to at least a month sooner. 

Cover your plot with a sheet of greenhouse plastic. Let the sun warm up the soil quicker.

I have been enjoying fresh pick spears for a couple of weeks now.

 

dcarch

 

SV salmon, fresh asparagus and last winter's kabocha squash.

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5acea967d0d28_asparagusfarm.thumb.JPG.0c05cb51862770511ee2dfc8487051fc.JPG5acea964bf338_asparagusfarm2.thumb.jpg.a8dabed613f1b0d3ef97febfe015a89a.jpg5acea9665237a_asparagusfarm3.thumb.jpg.a0948b1028b0376e6ed6b61c4b0a8c7b.jpg

 

 

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Burger night! Grilled burgers, Instant Pot corn on the cob in the husk 4 minutes and more of those yummy cucumbers!

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Tonight's dinner, slow cooker bratwurst soup with bread and cheese (Heady Topper beer cheddar, and hot pepper tilsit)

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Using up leftovers from the weekend: chicken stuffed with leftover chopped up stuffed mushrooms with a sauce made from more leftover stuffed mushrooms, a leftover mozzarella-stuffed arancini and some fresh sautéed spinach.

 

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Low tide was about noon yesterday and the clam beds were open. There was a stiff breeze which made it seem cold, but this dinner, last night, made it all seem worthwhile.

HC

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Tuesday was French Sushi night......... and just remembered to take the last pic of the Tuna.

 

 

 

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...........as too busy getting through the bath tub..........:B

 

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Another late night, just back emergency dinner. Not the prettiest I've ever seen, but tasty enough.

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Stir fried pork with rehydrated dried shiitake, garlic, ginger, chilli, Shaoxing wine, soy sauce, scallions and Shanghai bok choy. WIth rice.

Lots of umami from the shiitake.

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Shorbat Adaş (Lebanese red lentil soup) I didn't get the roasted chickpeas quite crunchy enough but still good. 

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Edited by moesurf (log)
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I recently finished a clean-up of my recipe files and came across some dishes that I had forgotten about.  Like these little "Gougeres."  It's just a basic choux pastry dough with the addition of cheese, in this case Swiss cheese.  Then I filled them with a blend of cream cheese, whipped cream and Nova lox style salmon.  And while we are on the cusp of fresh Washington asparagus season, it's not arrived in the markets yet so this was very delicious asparagus from Mexico.  And when I want to do it up right, I always make homemade mayonnaise.  Pretty delicious for a buffet or brunch. 

Eggland's Best #1 (2).jpg

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Last night: left over roaster chicken re heated in CSO 325 bake steam while simultaneously cooking carrots under the chicken.  Tzatziki inspired sauce.

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And tonight dinner: duck breast cooked sous vide 136 degrees (I prefer 130 but the timing was tight) with roasted okra.  Finished with Maldon salt.

 

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Not doing a ton of cooking lately.  Mr. Kim and I stole a day recently and drove up from Richmond to Fredericksburg.  We had dinner at Le Petit Auberge – a real old school French restaurant.  I started with the Smoked Fish Platter:

20180324_195653.jpg.b386f2ffb8d4b6e3a85b1ee86533fd66.jpg

Lox, honey smoked salmon and trout – with crème fraiche, capers and red pepper jelly.  This was amazing!  I’d never seen this dish at a French restaurant before.  Now I wish everyone offered it. 

 

Mr. Kim’s:

20180324_195700.jpg.490806de5eac7e75d0755e3d88061b23.jpg

Onion soup.  Lovely.

 

Mr. Kim’s entrée:

20180324_202754.jpg.e68581a2ef3e48d3a00915bbb443f5fb.jpg

Seared yellowfin tuna overtop dressed arugula and white beans topped with lemon aioli.

 

Mine:

20180324_202810.jpg.12e0aa23e5ba48547c03951cde446795.jpg

Flounder stuffed with crab meuniere, au gratin potatoes and some nasty, crunchy green beans.  The fish and potatoes were excellent.

 

Dessert was frozen custard from Carl’s:

20180324_214140.thumb.jpg.337d6020688669163b5b222ef5470a00.jpg

One chocolate and one vanilla.  And some chocolates from Neuhaus:

20180324_233647.jpg.5025739b85882359948a52b98239035e.jpg

 

Dinner the other night – started with salad:

DSCN8113.JPG.046ebe64c81badfe1963c5cb987dbf9f.JPG

 

Chicken quesadillas:

DSCN8114.JPG.8eea5000620a330f1af3b24ccb8edc55.JPG

 

DSCN8115.JPG.7d04ec394783feb306be557e817c8ff1.JPG

 

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DSCN8117.JPG.fd2b74be971a64703515d5a7f96b2598.JPG

 

Easter dinner at my SIL’s - my contribution:

DSCN8133.JPG.7561da3482683bb341ae33fb3018d84e.JPG

Love Potion Salad.  Dumb name, good salad.

 

Night before last – found this for a good price at Lidl:

DSCN8138-001.JPG.2f2f3fe058533b8d56c8ad67acaef26f.JPG

It had mostly ingredients that I would use if I had made it – Swiss and Gruyere cheeses, wine, kirsch, etc.  I don’t think I’d be using locust bean gum, but then I didn’t have to make it and it was quite good, actually. 

DSCN8141.thumb.JPG.0f8c6c15c14e69ef53101db892a19789.JPG

 

All the go-withs:

DSCN8140.JPG.2d7bc08b8932ec92af2dc6bc45a55791.JPG

 

And a salad:

DSCN8139.JPG.9edd2171722e3f8819398b46b20a6cea.JPG

 

Tonight:

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Leftover ribs and chicken from dinner out last night.  Plus butter beans, rice and corn bread:

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The BBQ was from Buz and Ned’s – a local place that beat Bobby Flay years ago on his Throwdown show.  Good stuff.

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16 minutes ago, Kim Shook said:

Not doing a ton of cooking lately.  Mr. Kim and I stole a day recently and drove up from Richmond to Fredericksburg.  We had dinner at Le Petit Auberge – a real old school French restaurant.  I started with the Smoked Fish Platter:

20180324_195653.jpg.b386f2ffb8d4b6e3a85b1ee86533fd66.jpg

Lox, honey smoked salmon and trout – with crème fraiche, capers and red pepper jelly.  This was amazing!  I’d never seen this dish at a French restaurant before.  Now I wish everyone offered it. 

 

Mr. Kim’s:

20180324_195700.jpg.490806de5eac7e75d0755e3d88061b23.jpg

Onion soup.  Lovely.

 

Mr. Kim’s entrée:

20180324_202754.jpg.e68581a2ef3e48d3a00915bbb443f5fb.jpg

Seared yellowfin tuna overtop dressed arugula and white beans topped with lemon aioli.

 

Mine:

20180324_202810.jpg.12e0aa23e5ba48547c03951cde446795.jpg

Flounder stuffed with crab meuniere, au gratin potatoes and some nasty, crunchy green beans.  The fish and potatoes were excellent.

 

Dessert was frozen custard from Carl’s:

20180324_214140.thumb.jpg.337d6020688669163b5b222ef5470a00.jpg

One chocolate and one vanilla.  And some chocolates from Neuhaus:

20180324_233647.jpg.5025739b85882359948a52b98239035e.jpg

 

Dinner the other night – started with salad:

DSCN8113.JPG.046ebe64c81badfe1963c5cb987dbf9f.JPG

 

Chicken quesadillas:

DSCN8114.JPG.8eea5000620a330f1af3b24ccb8edc55.JPG

 

DSCN8115.JPG.7d04ec394783feb306be557e817c8ff1.JPG

 

DSCN8116.JPG.a7c87aa23579d97370d7b823b2b6b8ed.JPG

 

DSCN8117.JPG.fd2b74be971a64703515d5a7f96b2598.JPG

 

Easter dinner at my SIL’s - my contribution:

DSCN8133.JPG.7561da3482683bb341ae33fb3018d84e.JPG

Love Potion Salad.  Dumb name, good salad.

 

Night before last – found this for a good price at Lidl:

DSCN8138-001.JPG.2f2f3fe058533b8d56c8ad67acaef26f.JPG

It had mostly ingredients that I would use if I had made it – Swiss and Gruyere cheeses, wine, kirsch, etc.  I don’t think I’d be using locust bean gum, but then I didn’t have to make it and it was quite good, actually. 

DSCN8141.thumb.JPG.0f8c6c15c14e69ef53101db892a19789.JPG

 

All the go-withs:

DSCN8140.JPG.2d7bc08b8932ec92af2dc6bc45a55791.JPG

 

And a salad:

DSCN8139.JPG.9edd2171722e3f8819398b46b20a6cea.JPG

 

Tonight:

DSCN8150.JPG.cf8dbd0e4263a2ca9caa7244e56cdf7d.JPG

Leftover ribs and chicken from dinner out last night.  Plus butter beans, rice and corn bread:

DSCN8147.JPG.dfe84f28a8f76717f69fff07eb880967.JPG

 

DSCN8148.JPG.6b8372180fd13c6ff11561688356f937.JPG

The BBQ was from Buz and Ned’s – a local place that beat Bobby Flay years ago on his Throwdown show.  Good stuff.

 

"Nasty, crunchy green beans"?  They look a little over cooked to me.

 

  • Haha 3

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