Dinner 2019

[Norm Matthews]

I made shrimp and sausage kebabs on the grill outside today and @ElsieD, I don't think the smokeless indoor grill would measure up to the smoky flavor I got with the grill.   The recipe said to put the vegetables and the shrimp on the same skewer and cook them all together but I felt that the mushrooms would take longer to cook than the shrimp so I did them on different skewers and put the shrimp on after the vegetables were done on one side.

[liuzhou]

Cooked for friends.

 

Hunan style cumin beef

 

 

Mixed mushrooms - straw mushrooms, fresh shiitake and king oyster mushrooms (eryngi)

 

 

Squid with asparagus

 

 

Stir fried watercress.

 

 

with rice.

[chord]

Salmon tacos

 

[BonVivant]

Lentils and Spätzle with Knackwürste. This home-style food is on menus everywhere in Swabia nowadays.

 

The original mac and cheese, "alpine noodles and cheese".  Has chunks of boiled potatoes in it and served with apple mush alongside. So simple and yet satisfying, especially after hiking or skiing.

 

The cheese I used: 2 hard wedges bottom right

[kayb]

I may actually cook today. My stove has not been turned on in two weeks. In all fairness, I was gone for five days of that, and sick for two more.

 

Home, and feeling much better, I'm thinking pork tenderloin, candied sweet potatoes, and ....something yet to be determined.

 

[sartoric]

Cherry tomato, avocado and ricotta pasta bake. Served with torn sourdough and a fruity extra virgin olive oil.

[mm84321]

Katsu sando in Tokyo!

[kayb]

M'mmm, that looks wonderful.

 

I cooked a pork tenderloin after marinating it in a horseradish-mustard sauce for a couple of hours. Used excess marinade to baste with. Cooked in the CSO, steam bake 400 for 10 minutes, baste, then 10 more. Perfect -- just past pink (don't like pink pork), and still juicy. Candied sweet potatoes, and wild rice. I like my wild rice with a bit of chew to it, but I think this was a tad TOO al dente. Rocked the sweet potatoes, though. My mama's half-century or more old recipe.

 

Photo was awful, so I'm not posting it. Pretty acceptable dinner for the first time I've cooked in two weeks.

 

[HungryChris]

A note on last years calendar and a few phone calls, got me to the first soft shell crabs in the area today. Even though these were not the smaller "mediums" that I am used to, old habits die hard. I made these "hotels" as sandwiches, the rolls were quickly cast aside. I served these with a kimchi and onion tartar sauce, and they were the best!!!

HC

Edited April 7, 2019 by HungryChris (log)

[Ann_T]

 

Made a Tabbouleh Salad and Chicken Souvlaki for dinner tonight.  

[JoNorvelleWalker]

I don't associate asparagus with Chinese cuisine, but after a tragic misclick on amazon I am desperate to use up as much organic asparagus as I can.  Dinner was Black Bean Asparagus from Carolyn Phillips' All Under Heaven (p292).  Simple and good.  And every grain of rice accounted for.

 

[liuzhou]

1 hour ago, JoNorvelleWalker said:

I don't associate asparagus with Chinese cuisine

 

Asparagus has become popular in recent years in China to the point that China is by far the world's largest producer. Many people here think it is some form of bamboo though, mainly because the Chinese name is similar to that of bamboo. When I cooked for Chinese friends the other day, they specifically requested asparagus.

[Duvel]

A little variation to our usual Sunday pizza night: leftovers found in the fridge were Gailan, carrots, chicken thighs and eggs. Made a Japanese dinner out of it ... cold Gailan with sesame dressing & carrots, dashi tamagoyaki and three types of yakitori: Kawa (skin), Momo (thigh) and Tsukune (meat ball, minced by hand). All enjoyed with a recent discovery - “Buckskin” from Taiwan. Made my family happy and me as well ...

 

[Shelby]

Roast beef on pretzel buns

 

Ronnie went fishing and caught a few nice catfish

 

 

[JoNorvelleWalker]

10 hours ago, JoNorvelleWalker said:

I don't associate asparagus with Chinese cuisine, but after a tragic misclick on amazon I am desperate to use up as much organic asparagus as I can.  Dinner was Black Bean Asparagus from Carolyn Phillips' All Under Heaven (p292).  Simple and good.  And every grain of rice accounted for.

 

 

I sort of lied.  I found seven grains while cleaning out the rice cooker.  But I guess that is still "accounted for".

 

[mm84321]

Greatest meal of my life at Harutaka in Ginza 

 

[ElsieD]

@mm84321  That meal looks lovely, but is there a chance that for future meals, you might give a brief description of them?

[shain]

Stir fried green beans with mushrooms, ginger, wakame, toasted sesame, garlic, dark soy sauce, black vinegar.

Tofu with bell pepper and chili. The tofu frozen and defrosted in order to make it spongey, then pan fried and cooked in hoisin, soy sauce and chili. The peppers and chilies stir fried until charred. All mixed with five spice mix, vinegar and scallions.

Steamed rice.

 

 

[sartoric]

@mm84321 what made it the greatest meal ever ? This is in Tokyo right ? Was it expensive ?

[sartoric]

My easy veggie fritters, sort of pakora but not. I mix grated vegetables, in this case carrot, squeezed zucchini and shredded cabbage with spices, an egg and chickpea flour, then drop spoonfuls into a shimmering pan. Too easy.

Served with a tomato and red onion raita, tomato chutney, lemon rice and okra.

 

[mm84321]

4 minutes ago, sartoric said:

@mm84321 what made it the greatest meal ever ? This is in Tokyo right ? Was it expensive ?

 

Overall balance, quality of ingredients, harmony and purity of flavors.

[gfweb]

Broiled halibut, mushroom ragu, polenta

 

[robirdstx]

 

Beef Fajitas with Black Beans

 

[chefmd]

Mango, avocado, Dungeness crab stack.

[Ann_T]

Mixed up a biga yesterday morning before leaving for work.

 

Last night I added it to a batch of dough that went into the fridge for an overnight fermentation. This was a yeast dough, not a sourdough.

 

Matt took the dough out of the fridge this afternoon so it would be ready to make pizzas for dinner.

Made two pizzas and I have five small baguettes still proofing that I will bake tonight.

Mushroom and Sausage for Moe and I and

a three cheese for Matt.

And rather than heat up the grill, the pizzas were baked on a stone in the Oster French Door convection oven.