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Dinner 2019

liuzhou

By liuzhou
in Cooking

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BetD

BetD

Posted
Posted
5 hours ago, shain said:

Butter roasted carrots with nigella, black sesame, cardamom, cumin, fennel seeds. Feta.

 

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Those look so, so good!

  • Like 4

"There are no mistakes in bread baking, only more bread crumbs"

*Bernard Clayton, Jr.

shain

shain

Posted
Posted
1 hour ago, BetD said:

Those look so, so good!

Thank you! :)

This is actually a really easy dish to make. 

  • Like 2

~ Shai N.

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Tonight's tuna landed on the kitchen floor.  Served with coleslaw and a lovely Cotes de Provence rose.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

CantCookStillTry

CantCookStillTry

Posted
Posted

Stuffed Things for Various Dinners. 

Red sweet Potatoes with Cheddar, Onion & Bacon.Golden SP with Feta Spinach and Egg.20190330_203258.thumb.jpg.93ff7cb9ae434c8d5faa312bc9704bed.jpg

 

Red Capsicum / Bell / Just Peppers with Chilli 

 

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  • Like 13
BonVivant

BonVivant

Posted
Posted

Galician-style or simply grilled (Portuguese) is my favourite when it comes to octopus.  All you need is good olive oil, paprika powder and boiled potatoes. (SV it first)

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SV duck leg. Last summer I made a big batch of scotch-infused cherry compote and finally it's all gone.

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2024 IT: The Other Italy-Bottarga! Fregula! Cheese! - 2024 PT-Lisbon (again, almost 2 decades later) - 2024 GR: The Other Greece - 2024 MY:The Other Malaysia / 2023 JP: The Other Japan - Amami-Kikaijima-(& Fujinomiya) - My Own Food Photos 2024 / @Flickr (sometimes)

 

 

TdeV

TdeV

Posted
Posted
On 3/29/2019 at 2:06 AM, JoNorvelleWalker said:

Two and a half minute mushroom pizza.

 

You sauté the mushrooms ahead of time, yes? And the sauce?

gfweb

gfweb

Posted
Posted
On 3/27/2019 at 10:36 PM, eugenep said:

yeah..I should have slow cooked it at 325F. At 400F the outside would get crazy hot and dry out before the inside cooks which is what happened here. 

 

But I chose 400F because I needed the skin to brown. At 325F the skin would not brown in time. 

 

and I chose 400F because I was following the original recipe by Pepin at 

 

 

 

The Ballentine technique is technically brilliant but not easy (for me at least) to get the meat temperature perfect. 

 

I was super sad when I bit into that dry meat and dinner was not good. 

 

 

 

 

Why not Sous vide the thing to 145 and then sear in a pan?

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
6 hours ago, TdeV said:

 

You sauté the mushrooms ahead of time, yes? And the sauce?

 

No.  Sliced raw mushrooms* and mozzarella.  Bit of oregano.  Meant to add fresh basil out of the oven but I forgot.

 

*tossed with olive oil.

 

  • Delicious 1

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

eugenep

eugenep

Posted
Posted
5 hours ago, gfweb said:

 

 

Why not Sous vide the thing to 145 and then sear in a pan?

To tell you the truth this was my first time doing it and I was doing it after work - like I come home at 7:30pm so I have like less than 2 hours. 

 

The oven seemed easy and true to the recipe. I'm just doing it to learn about technique currently. 

 

Hmm...and I'm not a fan of sous vide. The meat never tastes as good as traditional forms of cooking - pan fry, bake/roast, poach etc. - for some reason. 

 

gfweb

gfweb

Posted
Posted
1 hour ago, eugenep said:

To tell you the truth this was my first time doing it and I was doing it after work - like I come home at 7:30pm so I have like less than 2 hours. 

 

The oven seemed easy and true to the recipe. I'm just doing it to learn about technique currently. 

 

Hmm...and I'm not a fan of sous vide. The meat never tastes as good as traditional forms of cooking - pan fry, bake/roast, poach etc. - for some reason. 

 

SV does add time. 

 

I wouldnt SV everything. It isn’t as good as braising for short ribs for example. And I don’t see the point of SV for most fish or other tender quick cooking meat (except shrimp, for which it’s useful). 

 

SV plus sear makes great steaks, but so does pan sear and oven finish.  

 

But for chicken or turkey breast SV is pretty darn good.  

 

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KennethT

KennethT

Posted
Posted

Malaysian shrimp curry and belacan yu choi... Shrimp x3 - shrimp, shrimp paste and dried shrimp. Now the apartment smells like home!

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heidih

heidih

Posted
Posted

now you have me on a belacan quest. I've known it forever just never sourced it. 

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heidih

heidih

Posted
Posted (edited)

Oddly despite what the internet might portray it is NOT a neigborhood. Nothing like K-Town in mid Wilshire  or the SGV for Chinese or Little Saigon in Orange County. But ya did pique interest so I will check around. "Cambodia Town" is close by https://en.wikipedia.org/wiki/Cambodia_Town,_Long_Beach,_California

Edited by heidih (log)
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Baby bok choy stir fry.  With leftover steak.  Washed down with hoisin sauce.  I never claimed authenticity.  It's my dinner.

 

  • Like 5

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Duvel

Duvel

Posted
Posted

Sunday night is pizza night - and tonight I combined it with cleaning the fridge:

 

Shaved asparagus & Brie, sprinkled with Yuzu shichimi togarashi. That was one tasty pizza (followed by the usual mushroom & salami and anchovy & olive ones) ...

 

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KennethT

KennethT

Posted
Posted
10 hours ago, heidih said:

Oddly despite what the internet might portray it is NOT a neigborhood. Nothing like K-Town in mid Wilshire  or the SGV for Chinese or Little Saigon in Orange County. But ya did pique interest so I will check around. "Cambodia Town" is close by https://en.wikipedia.org/wiki/Cambodia_Town,_Long_Beach,_California

 

huh... I had no idea... I always had heard that there was a large Thai concentration in LA, and just assumed it was concentrated in one area...

chefmd

chefmd

Posted
Posted
7 hours ago, JoNorvelleWalker said:

Baby bok choy stir fry.  With leftover steak.  Washed down with hoisin sauce.  I never claimed authenticity.  It's my dinner.

 

 

You are drinking hoisin sauce?  On the rocks or do you MR it :)

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
2 hours ago, chefmd said:

 

You are drinking hoisin sauce?  On the rocks or do you MR it :)

 

There was Soave too.  Not to be flippant I was using hoisin as a dipping sauce.  It was great with bits of steak.  The recipe for Simple Stir-Fried Greens is from Hsiao-Ching Chou's Chinese Soul Food (pp136-137).  Rice, of course, from my Zojirushi.

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

BeeZee

BeeZee

Posted
Posted

Leftover red wine/balsamic braised chicken (freezer stash), quinoa, fennel and blood orange salad.

  • Like 2

"Only dull people are brilliant at breakfast" - Oscar Wilde

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