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liuzhou

Dinner 2019

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2 hours ago, JoNorvelleWalker said:

Simple two minute steamed clams.  Lemon wedges, baguette, drawn butter.

 

Clams01042019.png

 

 

A close to perfect dinner to me. Those clams are gorgeous. 

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2095FD79-5C2E-496D-B5FB-D29093602ED6.thumb.jpeg.fb223e884664afd85d89b544fb3b775a.jpeg

 

 Pickled tomatoes, braised red cabbage and duck breast with a sauce of soy, sake  and  mirin.  

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Tonight, what I call 一点这个,一点那个 (yī diǎn zhè gè; yī diǎn nǎ gè) or "a little this, a little that".

It's freezing and I really didn't want to venture out. Also, I had things that need using, so...

Penne rigata with Italian style sausage (actually Chinese), mushrooms, endive, leeks, garlic, and chilli.

 

pasta1.thumb.jpg.0813f64a613491069f78562e446e1147.jpg

 

pasta2.thumb.jpg.ca2397ef5fa93f9f49de2189db1c9324.jpg

 

A second round ensued.

 

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604437073_WingsandGreekSaladJanuary5th2019.thumb.jpg.51c02b34322bc438353e5f4aee320ffb.jpg

 

Simple Wings and Greek Salad for dinner last night.

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Hash made from the last of the leftover prime rib, with sweet potatoes, onion and spinach.

 

prime-rib-hash2.jpg.fc5a8920894e33f2cb024b2b7208d2ae.jpg

 

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It was due to be made :) 

 

 

Khachapuri adjaruli - cheese and egg.

IMG_20181222_164100.thumb.jpg.18bdcf3bb8993bb4a36a45891b19483c.jpgIMG_20181222_164155_1.thumb.jpg.9e96a36e53bc07f43bd13f4824c4a593.jpg

 

Gurian khachapuri - with boiled egg, cheese and tarragon.

IMG_20181222_161838.thumb.jpg.d7f7e69fb477dfe99602e40b7ccb6e7f.jpgIMG_20181222_162020.thumb.jpg.de1de47040c2b74003f7cdb247b82752.jpg

 

Lobiani adjaruli - with cranberry beans, bay leaf, coriander seeds, some cheese.

IMG_20181222_161633.thumb.jpg.85c3a5ef2d05161ec5e9b8e8d8e9ed26.jpgIMG_20181222_161612.thumb.jpg.eb534a754efc9230c175b1875defbd40.jpg

 

Served with jonjoli - pickled flowers (like a very floral caper)  

IMG_20181222_162743.thumb.jpg.14a4b3b6a50146b34d2cb2ccf3b701c8.jpg

 

Fire roasted eggplants with walnuts, paprika, tomato, sunflower oil, cumin, coriander.

IMG_20181222_161116.thumb.jpg.09d53f35959dd3f03d20f7ea658520c5.jpg

 

 

Stuffed and happy - siesta needed 😴

 

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27 minutes ago, shain said:

It was due to be made :) 

 

 

Khachapuri adjaruli - cheese and egg.

IMG_20181222_164100.thumb.jpg.18bdcf3bb8993bb4a36a45891b19483c.jpgIMG_20181222_164155_1.thumb.jpg.9e96a36e53bc07f43bd13f4824c4a593.jpg

 

Gurian khachapuri - with boiled egg, cheese and tarragon.

IMG_20181222_161838.thumb.jpg.d7f7e69fb477dfe99602e40b7ccb6e7f.jpgIMG_20181222_162020.thumb.jpg.de1de47040c2b74003f7cdb247b82752.jpg

 

Lobiani adjaruli - with cranberry beans, bay leaf, coriander seeds, some cheese.

IMG_20181222_161633.thumb.jpg.85c3a5ef2d05161ec5e9b8e8d8e9ed26.jpgIMG_20181222_161612.thumb.jpg.eb534a754efc9230c175b1875defbd40.jpg

 

Served with jonjoli - pickled flowers (like a very floral caper)  

IMG_20181222_162743.thumb.jpg.14a4b3b6a50146b34d2cb2ccf3b701c8.jpg

 

Fire roasted eggplants with walnuts, paprika, tomato, sunflower oil, cumin, coriander.

IMG_20181222_161116.thumb.jpg.09d53f35959dd3f03d20f7ea658520c5.jpg

 

 

Stuffed and happy - siesta needed 😴

 

ezgif-2-5f5f0ffa92d1.gif.5acfec33fac08e388ae9bfaf9cc70238.gif

I cannot tear my eyes away from this egg porn.

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@Shelby Six (6) fries. Well done!

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Just now, gfweb said:

@Shelby Six (6) fries. Well done!

I knew you'd be impressed.

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13 hours ago, JoNorvelleWalker said:

Simple two minute steamed clams.  Lemon wedges, baguette, drawn butter.

 

Clams01042019.png

 

 

 

That's a gorgeous photo, it looks like a painting.

 

1 hour ago, shain said:

It was due to be made :) 

 

 

Khachapuri adjaruli - cheese and egg.

IMG_20181222_164155_1.thumb.jpg.9e96a36e53bc07f43bd13f4824c4a593.jpg

 

Gurian khachapuri - with boiled egg, cheese and tarragon.

 

 

 

Oh YUM!  I have had this in my to-make list for months.  I have to do it next weekend!

 

Linguini with crushed olives

 

110961120_olivepasta.thumb.jpg.8995c97f57606e42cfc7590b76dcac6c.jpg

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Ordered a day in advance.

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Secluded table reserved for us introverts. A typical fountain in Morocco, now is part of the restaurant though it's no longer in use.

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@Paul Bacino, they are everywhere in Morocco at the moment, nobody wants to touch them for the same reason. Orange/mandarin-laden trees are also everywhere but no one reaches up to pluck one. The latter is not for eating, that's why.

 

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Short rib ragu

 

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85388C8D-F25B-457E-9E80-60E27AB4FF2B.thumb.jpeg.a4b4c2591ca30db6b7ebbffa95fc7e12.jpeg

 

One of those “couldn’t do it again if I tried” meals. Noticed some leftover rib sauce that I had frozen at the same time as I noticed the boned and rolled chicken leg in the freezer. Combined those and added some blanched carrots and sugar snaps and served over a bowl of rice.

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Posted (edited)

Dinner tonight was an old classic that happens to be one of Deb's favorites. Baked, stuffed shrimp.

HC

IMG_3380.thumb.JPG.11fa511c2f34f454ad2ec9e4239c075e.JPGIMG_3384.thumb.JPG.0c98944628903413dfbe544927b9c99d.JPG


Edited by HungryChris (log)
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Posted (edited)

Had a nice sized piece of Halibut left in the freezer = fish'n'chips. Eaten with peas, slaw, home fries, and curry sauce.

 

                                                   1680316093_FishnChipsinside138.jpg.3154ff543f6d0226715ba96d045f7c84.jpg
 

Poached some chicken breasts and legs with thighs. Made Chicken Pot Pie to send home with Kidlets who were here for the afternoon while parents were working. Saved one for ourselves, using bits and pieces of puff pastry leftover.

 

 

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                                             Eaten with salsa.

 

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Edited by Dejah (log)
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You know when u nail the crust:   Halibut

 

45715774135_ce08ef481f_b.jpg

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Last night's dinner. 

1787312125_BeefTenderloinJanuary5th2019.thumb.jpg.abaaf21ae00ee0d4793f2bc9dc566db8.jpg

 

 Grilled a small "Chateaubriand" cut and served it with just green beans and some sauted crimini mushrooms.

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@Paul Bacino You certainly did nail that crust!  Must have been great texture contrast with the soft Halibut and the crispy crust.

@Ann_T I love crimini mushrooms and it looks like you got a nice sear on them too.  Do you give them a quick squeeze of lemon or just what looks like a grind of pepper?

 

I made pizza last night in between football games.  I used a new recipe from The River Cafe by Rose Gray and Ruth Rogers.  I did not like the crust.  Not enough 'chew' on it.  The method was a little different but one I had time to do.  Mix dry yeast, water and rye flour.  Allow to "bubble up".  This did not happen because there wasn't enough moisture.  We added some of the water from the next phase and left it for another 30 minutes...this worked.  Bread flour, a little milk and olive oil plus salt is mixed with the first phase plus more water.  I did have to add another couple of tablespoons to get the dough hook to work.  It was "dough hooked" for ten minutes and left to rise for 1.5 hours.  Punched down and kneaded briefly.  Left it to rise 40 minutes and cooked.  It was ok but I think the milk and the oil made the dough too soft.  Tasty enough but did not hit the spot.  One day I will make @Ann_T's dough and I will be a happy camper.

 

Sous vide flat iron steak tonight...hope to remember to take pictures.

DSC02884.thumb.jpg.c6cf9186188df228cf356139c52504cf.jpg

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9 hours ago, Dejah said:

Had a nice sized piece of Halibut left in the freezer = fish'n'chips. Eaten with peas, slaw, home fries, and curry sauce.

 

                                                   1680316093_FishnChipsinside138.jpg.3154ff543f6d0226715ba96d045f7c84.jpg
 

 

                                       

 

 

I used to occasionally do "millionaire fish & chips" at one of my restaurants...one piece halibut, one piece salmon, one lobster tail.

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On January 1, 2019 at 6:18 PM, blue_dolphin said:

NYE dinner with cousins and friends. 

I brought Brined and Roasted Almonds from Six Seasons and a variation on @JAZ's Sweet & Spicy Walnuts using the Baharat from Shaya.  

The Tuscan Grape Bread from Diana Henry's How to Eat a Peach that I made previously and was less than thrilled with was thinly sliced, toasted and served with some Pt. Reyes Blue. 

fullsizeoutput_3904.thumb.jpeg.f79c9ea46d9977f00b5b48ea3f72b5fc.jpeg

 

I also made the Collard Dolmades with Sweet Potato Yogurt from Deep Run Roots.  Photo from a previous post:

IMG_4646.thumb.jpg.e656d53e98374ff13d64bd087f14a40a.jpg

 

My cousin made the Broiled oysters with arugula purée and Champagne sabayon from the New Year's Eve menu in The Silver Palate Good Times Cookbook

fullsizeoutput_392a.thumb.jpeg.945464ef9185c883b0e970cfe3a229ee.jpeg 

 

At this point, we moved over to the dining room and my Champagne consumption increased so no more photos.  From the same Silver Palate menu as the oysters, my cousin made the Spinach & Bacon Salad with a warm Champagne Vinaigrette and the Nutted Wild Rice to accompany broiled lobster tails with garlic butter.

After a break, dessert was homemade lemon buttermilk sorbet and Christmas cookies. 

 

                                                          

  

 

I've used large collard leaves as well as the big leaves from a brussel sprout plant.   Worked very well.  Yours look excellent 

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30 minutes ago, scubadoo97 said:

  

 

I've used large collard leaves as well as the big leaves from a brussel sprout plant.   Worked very well.  Yours look excellent 

Thanks!  

I had a mix of sizes of collard leaves - some were big enough that I could get 4 rolls from one leaf and others that barely made one roll! 

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Home made Sunday night pizza's,

IMG_20190106_155516.thumb.jpg.9380dcafda68507077b68f1273132eb5.jpg

ps, these quotes of multiple pics just to comment on one thing is driving me crazy..😬

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