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liuzhou

Dinner 2019

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53 minutes ago, Paul Bacino said:

Cheers  Doc B---  let me know if u need anything else

 

Doc - I need some of those morels, sent here - pronto! 😛

 

 

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15 hours ago, ElsieD said:

@liamsaunt  Is the apple/muffin cakes recipe on-line or otherwise available?  I love apple anything and these look really good.

 

11 hours ago, Ann_T said:

 

I would love this recipe too.   Please.

 

Unfortunately the recipe does not appear to be online any longer.  The cookbook authors do have a cooking blog called the Inn at the Crossroads, but it looks like they took down the recipes that got published in the cookbook. It's basically a standard vanilla muffin recipe that has two peeled and diced apples added to the batter.  The liquid used is sour cream.  The topping is a streusel made from brown sugar, cinnamon, butter, and chopped walnuts.  The recipe called for baking them in a jumbo muffin pan at 350 for 30 minutes.  I don't have a jumbo muffin pan, so used my popover pans.   I will warn you that my pans overflowed and I had to clean burned sugar off the floor of my oven.  If you make them, put a baking sheet under your muffin pan!

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Posted (edited)

Dinner at a lucky find in Hangzhou, China: 

 

Crayfish !

AA5B03D6-1638-47F1-BC51-099678F5E4C4.jpeg

 

Appetizers: Century quail eggs ...

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Edamame in Zhejiang vinegar

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Smacked cucumber

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Sichuan-style West Lake carp

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Garlic cray fish with tons of garlic ...

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Breath refreshener 😉

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Edited by Duvel (log)
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Dinner last night consisted of leftovers and prepared foods.  Delicious (if slightly over-salty) ham and bean soup from a Mennonite market my church women's group visited last Friday:

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Sandwiches and fruit salad leftover from the afternoon tea-style lunch we took to my mom in the nursing home yesterday for Mother's Day:

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Ham and hard cooked eggs on brown bread and smoked salmon, cream cheese, dill, and Trader Joe's Everything but the Bagel seasoning on pumpernickel.

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Crudites and dip left over from a poker party Mr. Kim attended:

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It was a pretty good meal considering that nothing was really freshly made!

 

 

 

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Mini Penne w/ Ramp Pesto/ pickled ramp Bulbs and Celery / Crispy Morels

 

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1023966264_CocktailRyewithsmokedsalmonMay14th20192.thumb.jpg.41ec70f223b24c73ffc3cc88991ec0c7.jpg

Cocktail Rye

1156474132_CocktailRyewithsmokedsalmonMay14th2019.thumb.jpg.33d6ad131186d99aed3214236cbce0d7.jpg

with smoked Salmon

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I gave John a choice of two recipes culled from the book 100 Days of Real Food: On a Budget

a)  Easy Chinese Chicken (would have been my choice)

b) Braised Chicken and Carrots with Rosemary Gravy (the one he chose)

 

After all this is a keeper.  I did make a few adjustments.  I didn't have any boneless, skinless chicken thighs (which has now gone on the grocery list) but did have breasts. We do not use heavy cream but I subbed in lactose free sour cream.  I can't stand rosemary so a mix of tarragon and flat leaf parsley.  Cook floured chicken in some butter.  Add carrots then chicken broth and cook until chicken is cooked through and carrots are soft.  Cook uncovered until the sauce thickens somewhat then add in the heavy cream, herbs, salt and pepper.

 

He's gone the weekend.  I'm making the Easy Chinese Chicken.

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Cusk from my fish share, cooked pot roast style (a Mark Bittman recipe from the New York Times)

 

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27 minutes ago, liamsaunt said:

Cusk from my fish share, cooked pot roast style (a Mark Bittman recipe from the New York Times)

 

9224017_potroastedfish.thumb.jpg.ed86ccd9ce09a68f2539f39afe94ac89.jpg

 

Looks great. How long and how hot did you cook?

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Had to look up Cusk.  I think we would really like it!

 

Sweet and sour tofu and chicken over rice last night

 

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We had KPaul’s recipe for chicken gumbo from the freezer with Anson Mills Carolina Rice.  We both kept saying “OMG this is sooo good”......we each must had said that four times.  I don’t know what it is about that food that makes you say that.

No picture because it’s not that photogenic.  We had some black beams from Louisiana Kitchen along side.  And some CSO asparagus..steambake for 8 minutes.

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41 minutes ago, Okanagancook said:

We had KPaul’s recipe for chicken gumbo from the freezer with Anson Mills Carolina Rice.  We both kept saying “OMG this is sooo good”......we each must had said that four times.  I don’t know what it is about that food that makes you say that.

No picture because it’s not that photogenic.  We had some black beams from Louisiana Kitchen along side.  And some CSO asparagus..steambake for 8 minutes.

Where did your andouille come from?  To me, the right andouille makes all the difference in a good gumbo....

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@Shelby

 

that plate esp the rice

 

looks quite Cheffie

 

why not ?

 

not to be Too rude :

 

lets say , you turned that asparagus

 

90 degres N ?

 

well

 

it would have tasted the same 

 

fantastic 

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5 hours ago, Shelby said:

 

 

thumbnail_IMG_6241.jpg.94e0c259b7c63cd0132cb31199f27aec.jpg

 

That food seems glad to see you

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60DA5AE6-C352-45ED-A950-F370876CF8E8.thumb.jpeg.1b5b788c4d4e4737cfbe27e2a396cca8.jpeg

 

Teriyaki Chicken and Vegetables with Sushi Rice

 

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21 hours ago, gfweb said:

 

Looks great. How long and how hot did you cook?

 

 

I seared the fish over medium-high heat for about four minutes, then added it to the braised vegetables and cooked everything together over low heat for about 10 minutes or so?  I was not really timing it.  The original recipe called for searing the fish first and then setting it aside while the vegetables braised, I'm guessing to make it a one-pot dish.  I didn't think that sounded like the greatest plan, so I braised the vegetables first, then cooked the fish at the end.  It did mean I had a skillet and a pot to wash, but that's no big deal.

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Penne Rigata with a Fresh Tomato Pork Ragu. Could have done with some basil, but I don't think my plants are quite ready to harvest yet.

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25 minutes ago, liuzhou said:

Penne Rigata with a Fresh Tomato Pork Ragu. Could have done with some basil, but I don't think my plants are quite ready to harvest yet.

ragu.thumb.jpg.7fb1c66d8994efa97e749bf4dd46cbf5.jpg

 

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I wish I could "like" and "haha" at the same time!  What are you using for a growth medium?

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Steamed buns. Filled with:

- chard, shiitake, oyster sauce and pepper.

- Spinach dried shrimp, egg and sesame oil.

- Sweet lotus paste.

My shaping skills still needs some work.

 

First of 3 batches:

 

 

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last week I bought some large beefsteak tomatoes from the farmers market

stuffed with ground pork, thyme, breadcrumbs parsley and a little cream. took the scooped out inside pulp chopped it with raw rice chicken stock and parsley on the bottom of the pan. baked for 50 minutes at 400F

IMG_4707 copy.jpg

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13 hours ago, gfweb said:

 

That food seems glad to see you

Everyone likes a happy ending right?  🤣

 

Jalapeño cheese sausages done on the grill last night

 

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14 minutes ago, KennethT said:

I wish I could "like" and "haha" at the same time!  What are you using for a growth medium?

 

It's potting compost bought from the local supermarket. Mainly bought by people to raise flowering house plants, I think.

 

The basil seeds were an unexpected find. Despite our proximity to Vietnam where they love the stuff, the Chinese don't eat it or even know it can be eaten. In the past, I've always had to smuggle seeds in. But recently, they turned up in one store, being sold as mosquito repellent houseplant seeds (驱蚊草 qū wén cǎo). Apparently, mossies don't like it.

 

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We had Mr. Kim's stepmom and dad over for a belated Mother’s Day celebration Wednesday night.  Back in February @gfweb had made a delicious looking sous vide pork loin that I’ve been wanting to try.  I know they like pork, so this seemed like perfect timing.  I got some late-night advice from @gfweb on proportions and Brussels sprouts, thank goodness!  Pork loin cooked and seared in a pan:

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Sliced for serving with apples and onions:

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The picture of the sliced pork doesn’t do justice to how tender and juicy it was.  I set it for 144F because I know that my MIL wouldn’t eat it pink and it was absolutely perfect. 

 

I have problems with my hands, so peeling apples, potatoes, etc. can be a problem.  Mr. Kim got me this toy for Christmas:

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It made quick work of the apples that I needed:

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But I don’t have a lot of confidence in the longevity of the peeler.  It feels extremely flimsy.

 

Here’s the unappetizing-looking, but gorgeous-tasting sauce of apple juice, chicken stock, Dijon, and a touch of lemon juice (because I had a lemon half sitting around):

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Served with slow cooker lemon red potatoes:

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This is something nice to have in my recipes – they go in the slow cooker about 3 hours in advance of serving and the only thing you do is mix up the sauce and toss it with the potatoes while they keep warm in the cooker.

 

@gfweb also gave me some pointers on Brussels sprouts, but mine were not a complete success:

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They tasted great, but cooked very unevenly.  I think I need to get ahold of a good oven thermometer.  They just didn’t get as charred as I wanted them too.  @gfweb originally suggested doing them in a pan stove-top, but I was doing so many that I needed to do them in the oven.  I also did my weird Lettuce in Cream salad:

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It is an odd recipe that I picked up somewhere at least 20 years ago.  The only ingredients are iceberg, light cream, sugar and white vinegar.  It is really one of those “greater than the sum of its parts” dishes. 

 

Marinated cucumbers:

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Also yeast rolls from the store:

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I also did sugar-free lava cakes for dessert (in deference to the diabetics in the family):

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Incredibly rich and very good. 

 

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I guess I am on strike as far as cooking goes until after we move. I haven't packed the kitchen, but after packing books and art all day, and doing some badly-needed cataloguing on the books, I'm too tired to cook.

 

So today, while I was out and about, I stopped by the local Meals For Moms, which specializes in ready-to-cook entrees and sides. We're having bacon wrapped pork tenderloin, bacon-wrapped asparagus (because bacon and bacon, and what's wrong with THAT?) and hash brown casserole. I figure leftover hash browns and tenderloin can reappear with an over-easy egg for lunch or dinner, or maybe even breakfast, tomorrow. I don't expect there to be any leftover asparagus.

 

I swear, when I get to the new house and get the kitchen unpacked and settled, I plan to cook a huge dinner for the fam and all the moving help, with all our favorite things. 

 

There will be photos!

 

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The lead-in to this recipe from Night+Market cookbook was " Korean Short Ribs as Made by Thais Who Have Never Been to Korea"   Charlie said it was very good.

 

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