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Dinner 2019

liuzhou

By liuzhou
in Cooking

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Pizza.

 

Pizza10032019.png

 

 

Ninety second pizza.  Top is great, bottom is burnt.  Burnt in ninety seconds.  Wish I could get this right.

 

Raging heat would have seared hair from my arms.  But I have no hair on my arms.  Heat did raise bloody welts.  Pictures on request.  Dropping the four foot floured peel on the floor did not entirely help.

 

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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

BonVivant

BonVivant

Posted
Posted

I go hiking every day and only have energy to drink beer by the time I get back. There are 4 restaurants in the village and 3 are open from Fri-Sun (Sun for lunch only). Yesterday none was open. My dinner looks like this on most days.

 

Jamón Ibérico and hard sheep's cheese bought in Jabugo

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shain

shain

Posted
Posted (edited)

Bastardized kuku sabzi. Blended the herbs to make the texture less rustic, added kashkaval cheese. I intended to include the walnuts within, but forgot, so they went on top.

Baked sweet potato, with tahini paste, pumpkin seeds and mint (added after the picture was taken). We had a guest who doesn't like tahini, so subbed cream on one of them.

Roasted spiced cauliflower, with tomatoes, parsley, mint. Lemony tahini sauce on the side.

Chopped salad.

 

 

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Edited by shain (log)
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~ Shai N.

Franci

Franci

Posted
Posted (edited)

@shainloooove it! Which herbs did you put in the Kuku? Ah, ah, I also have in the repertoire an Ottolenghi eggplant kuku, which I renamed bastardized Italian kuku 🤣

 

@BonVivant I don’t feel pity for you no finding a restaurant open 😙 😋

Edited by Franci (log)
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shain

shain

Posted
Posted
2 minutes ago, Franci said:

@shainloooove it! Which herbs did you put in the Kuku? Ah, ah, I also have in the repertoire an Ottolenghi eggplant kuku, with I renamed bastardized Italian kuku 🤣

 

 

Thanks :) Kuku with eggplant sound great. I used mostly dill and parsley, some tarragon and spring onion greens. Skipped the cilantro, because I wasn't sure if it will be well received. There's also dried cranberries, turmeric and pepper.

~ Shai N.

Franci

Franci

Posted
Posted (edited)
4 minutes ago, shain said:

 

Thanks :) Kuku with eggplant sound great. I used mostly dill and parsley, some tarragon and spring onion greens. Skipped the cilantro, because I wasn't sure if it will be well received. There's also dried cranberries, turmeric and pepper.

 

 

Sound great. Tarragon is hard around here...I’ll try a mini version to see how it goes. I have a pool party for Wednesday and things like this are ideal. I could also try a “Greek” version with zucchini, mint and dill, plus feta. Thanks for the inspiration. 

Edited by Franci (log)
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eG Foodblog: Franci (2012) From heirloom tomatoes to zucchini blossoms

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Shelby

Shelby

Posted
Posted

I ran across a recipe that looked interesting so last time I was at the store I grabbed a head of cauliflower---the recipe is a curry cauliflower and egg salad.  You roast the cauliflower and some onion with a drizzle of olive oil, salt and curry for about 20 minutes.  Then mix in mayo, chopped hard boiled egg, capers and black pepper.  Sprinkled with parsley for some color.  I liked this.  Kind of like a potato salad .....the roasted cauliflower with curry is interesting.  Ronnie liked it too, which surprised me a bit.  He's not a huge curry fan.

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Anyway, venison burgers on the grill with the usual sides to go with.  It was a wonderfully chilly night...should have had soup, but the tomatoes were calling.

 

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TicTac

TicTac

Posted
Posted
59 minutes ago, Shelby said:

I ran across a recipe that looked interesting so last time I was at the store I grabbed a head of cauliflower---the recipe is a curry cauliflower and egg salad.  You roast the cauliflower and some onion with a drizzle of olive oil, salt and curry for about 20 minutes.  Then mix in mayo, chopped hard boiled egg, capers and black pepper.  Sprinkled with parsley for some color.  I liked this.  Kind of like a potato salad .....the roasted cauliflower with curry is interesting.  Ronnie liked it too, which surprised me a bit.  He's not a huge curry fan.

 

Anyway, venison burgers on the grill with the usual sides to go with.  It was a wonderfully chilly night...should have had soup, but the tomatoes were calling.

 

 

 

 

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Epic burger! 

 

Not sure I could open up wide enough to tackle that bad boy!!!

 

 

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Duvel

Duvel

Posted
Posted (edited)

Even lazier today, but luckily the supermarket next to us has a great cheese section ...

 

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Edited by Duvel (log)
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Duvel

Duvel

Posted
Posted
13 hours ago, JoNorvelleWalker said:

Pizza.

 

Pizza10032019.png

 

 

Ninety second pizza.  Top is great, bottom is burnt.  Burnt in ninety seconds.  Wish I could get this right.

 

Raging heat would have seared hair from my arms.  But I have no hair on my arms.  Heat did raise bloody welts.  Pictures on request.  Dropping the four foot floured peel on the floor did not entirely help.

 

 

Request !

liamsaunt

liamsaunt

Posted
Posted
14 hours ago, JoNorvelleWalker said:

Pizza.

Ninety second pizza.  Top is great, bottom is burnt.  Burnt in ninety seconds.  Wish I could get this right.

 

 

The bottom might be burnt, but the top looks delicious!

 

Last night, clean out the fridge BLT pasta

 

273620282_bltpasta.thumb.jpg.236f32b3dfca331a65b6dc673a85546c.jpg

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Ann_T

Ann_T

Posted
Posted
17 hours ago, JoNorvelleWalker said:

Pizza.

 

Pizza10032019.png

 

 

Ninety second pizza.  Top is great, bottom is burnt.  Burnt in ninety seconds.  Wish I could get this right.

 

Raging heat would have seared hair from my arms.  But I have no hair on my arms.  Heat did raise bloody welts.  Pictures on request.  Dropping the four foot floured peel on the floor did not entirely help.

 

 

Certainly looks great.  I am partial to mushrooms.  What are you baking your pizzas in?

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Thibeault's Table -  Blog

Norm Matthews

Norm Matthews

Posted
Posted (edited)

I saw a box of corn flake crumbs on a shelf at the store and it brought back memories of when I was single. I often made a James Beard recipe for oven "fried" chicken. It dipped chicken in evaporated milk then rolled it in corn flake crumbs and baked.  I thought I'd try it again and followed the recipe on the box that made a batter first, then added the corn flake crumbs.  Almost a year ago Charlie got a lot of mac and cheese at Costco and we are finally down to the last box. The green beans were cooked for about a minute in the Instant Pot. 

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Edited by Norm Matthews (log)
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http://normmatthews.blogspot.com/

heidih

heidih

Posted
Posted (edited)
21 minutes ago, Norm Matthews said:

I saw a box of corn flake crumbs on a shelf at the store and it brought back memories of when I was single. I often made a James Beard recipe for oven "fried" chicken. It dipped chicken in evaporated milk then rolled it in corn flake crumbs and baked.  I thought I'd try it again and followed the recipe on the box that made a batter first, then added the corn flake crumbs.  Almost a year ago Charlie got a lot of mac and cheese at Costco and we are finally down to the last box. The green beans were cooked for about a minute in the Instant Pot. 

 

Norm - that is very classic. There a rom-com (romantic comedy -( a fave of Mrs Obama) where the chef crushes ice cream cones for a sort of waffle taste in the same sort of application :)

Edited by heidih (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
5 hours ago, Duvel said:

 

Request !

 

PizzaWelt10042019.png

 

 

Pardon welt is no longer raised.  Pizza would have been worth it except for that bottom crust.

 

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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

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, Ann_T said:

 

Certainly looks great.  I am partial to mushrooms.  What are you baking your pizzas in?

 

Thank you.  In my apartment standard issue electric oven;  550F, preheated for about an hour.  On a 12 inch by 12 inch by 1 inch slab of aluminum.

 

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

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

lemniscate

lemniscate

Posted
Posted

Oktoberfest in the haus.  Brats and braised red sweet n sour cabbage.  And a very strong Doppelbock.   I did the brats SV and the red cabbage IP. 

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Norm Matthews

Norm Matthews

Posted
Posted
40 minutes ago, heidih said:

 

Norm - that is very classic. There a rom-com (romantic comedy -( a fave of Mrs Obama) where the chef crushes ice cream cones for a sort of waffle taste in the same sort of application :)

 

 

Now that you mention it, I recall using Ritz cracker crumbs or something similar a couple of times.

http://normmatthews.blogspot.com/

heidih

heidih

Posted
Posted
56 minutes ago, Norm Matthews said:

 

Now that you mention it, I recall using Ritz cracker crumbs or something similar a couple of times.

 

I have nobody to fry for so if you try do report ;)

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Dinner10052019.png

 

 

Hsiao-Ching Chou, Simple Stir-Fried Greens.

 

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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

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