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liuzhou

Dinner 2019

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Chourico stuffed littlenecks, and a few marinated items to round things out. A bit of our favorite olive oil, brought back from Italy,  and a dash of sea salt made the Caprese salad just about perfect.

HC

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One fish, two fish, three fish, blue fish.  Fillet.  Bread.  Tomatoes from the balcony.  Coleslaw (don't ask).

 

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5 hours ago, JoNorvelleWalker said:

One fish, two fish, three fish, blue fish.  Fillet.  Bread.  Tomatoes from the balcony.  Coleslaw (don't ask).

 

At least Mr. Ron's, I hope...

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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10 hours ago, Margaret Pilgrim said:

Is cauliflower mac and cheese casserole just what it says?     I could sell that!   


I think of that as "Mock-eroni."

Some blogger had dubbed it that, and I tripped across the recipe while researching something or other.

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"The only questions that really matter are the ones you ask yourself."

Ursula K. Le Guin

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

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Posted (edited)
On 8/10/2019 at 1:14 AM, TdeV said:

 

Your photos are always spectacular, Shai. That custard looks phenomenal! How is the custard served: some is lumped on the side of the plate, or, one dips into the communal dish?

 

Recipe, please?

 

Thanks so much ☺️

It was a family meal, so dipping in was expected. I think that it might be a tad too runny to pour on a plate. A thali bowl will be better for personal servings.

Recipe is as follows:

  • apx. 90 g' dried small chickpeas, soaked over night

For custard:

  • 130 g coconut cream (it must be a good quality one, for the aroma to come through)
  • 3 eggs
  • Chili to taste
  • 1 teaspoon fine lime zest
  • 1/2-1 tsp dark brown sugar
  • tamarind paste to taste, apx 1 tsp (tamarind often varies in potency)
  • salt to taste 1/2-1 teaspoon

Tadka:

  • 1/2 tspn mustard seeds
  • 1 tspn corainder seeds
  • 1 tspn minced curry leaves
  • 1 tspn coconut fat or butter

A small handful of toasted coconut flakes/chips

 

  • Cook chickpeas in salted water until very tender. Drain.
  • Cook the eggs and coconut cream to a custard - over a gentle flame, or more "safely" over a bain marie.
    • Either way, mix well until it's fully thickened, making sure to scrap the bottom.
  • Add the chickpeas and other custard ingredients, adjusting to taste.
  • Fry in tadka spices in a small pan, until the mustard starts to pop.
  • Pour the custard to a serving bowls(s), and top taskda and coconut flakes.
  • Serve with flat bread of your choice.

 


Edited by shain (log)
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~ Shai N.

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On 8/8/2019 at 10:08 PM, Ann_T said:

Blueberry Cobbler with a vanilla cream sauce

 

Is this on your blog, Ann? :)

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1 hour ago, robirdstx said:

33CE0B70-6D38-4CFE-854A-2FCAE44F424F.thumb.jpeg.f5bf86ac75646e4fb78b18d3546127ff.jpeg

 

Crispy Beef Tacos

 

 

How do you get the tortillas crisp?  Are they deep fried and then stuffed?  A Kennedy taco recipe I was reading called for stuffing the tortillas with filling and then frying.

 

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5 minutes ago, JoNorvelleWalker said:

 

How do you get the tortillas crisp?  Are they deep fried and then stuffed?  A Kennedy taco recipe I was reading called for stuffing the tortillas with filling and then frying.

 

 

Crispy from the box - Old El Paso brand. Heated in the oven, then filled.

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Posted (edited)
20 minutes ago, JoNorvelleWalker said:

How do you get the tortillas crisp? 

My husband cut me some fat dowels the length of a half sheet pan. I just draped the tortillas on their side, around the dowels and baked them in a hot oven until they were crispy.


Edited by Tropicalsenior Spelling (log)
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7 hours ago, JoNorvelleWalker said:

 

Who is Mr. Ron?

 

Mr. Ron's coleslaw is available at most Acme's and now most Shoprites in NJ. It is a PA product I first was only able to find down the Shore at Acme.  I find it so much better than I can do that it is my go to and I no longer make t from scratch.

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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1 hour ago, suzilightning said:

Mr. Ron's coleslaw is available at most Acme's and now most Shoprites in NJ. It is a PA product I first was only able to find down the Shore at Acme.  I find it so much better than I can do that it is my go to and I no longer make t from scratch.

 

One could only wish...

 

https://forums.egullet.org/topic/155106-amazon-buys-whole-foods/?do=findComment&comment=2211474

 

 

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Dinner tonight was to have been dry fried green beans.  I had a good quantity of green beans to use up and I purchased the rest of the ingredients.  When it came time for the green beans I found they had passed to another state of being.

 

Dinner was bluefish and baked potatoes.  Green baked potatoes.  Coleslaw and tomatoes.  The bluefish came out weird but enjoyable enough.  Now if only I could get the stuff out of my teeth.

 

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3 hours ago, JoNorvelleWalker said:

When it came time for the green beans I found they had passed to another state of being.

 Don’t ya hate when this happens? It’s a recurring occurrence at my house.  Now there are all these ingredients but the star of the show is missing.

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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11 hours ago, suzilightning said:

 down the Shore at Acme..

 

There it is again!

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Posted (edited)

Crabs from Madagascar, chilli paste is my own. The basic paste contains no fresh turmeric but for this meal I added some.

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SV duck breast. Cherry compote with red wine and balsamic vinegar.

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Edited by BonVivant (log)
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Posted (edited)

Last night we had a very satisfying dinner at Miyake in Portland. Three of us ordered the four course menu and my niece had three courses. Tuna three ways: sashimi, Zuke, and tartare

 

3E3FD1DE-94FF-45DF-8770-F20C26D844C9.thumb.jpeg.1a5dbdf69333bc6668f47c2719f68147.jpeg

 

Marinated salmon with capers, mustard vinaigrette and oba 

 

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Maine oysters in ochocoko

 

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isobe age: tempura flounder with shiso tartar

 

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miso marinated and grilled black cod

 

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Maine crab cake with panko and togarashi mayonaisse

 

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a miso scallop special

 

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Mussels sakamushi steamed in sake and dashi with kasu wasabi

 

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Super toro roll: tuna and avocado topped with toro, rayu and scallions

 

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lobster roll broiled with spicy spicy mayonaisse in a black sesame soy paper wrap with tobiko and truffle oil

 

89B86DDA-444E-44D2-A86B-FDC9E103C3FA.thumb.jpeg.66e5918cfd21bcc614e85ac937bb77e3.jpeg

 

ceveche roll: diced Japanese snapper with cilantro and oba, topped with tobiko

 

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NY strip sumibiyaki binchotan grilled with red wine teriyaki sauce

 

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And that does it for Maine. My niece decided to only apply to one of the three schools she toured, so I don’t know if we will be back up this way again soon, but if we are I would definitely choose Portland as my dining destination.

 


Edited by liamsaunt (log)
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17 hours ago, TdeV said:

 

Is this on your blog, Ann? :)

 

@TdeV, it is.  You can find it here.......http://www.thibeaultstable.com/2012/09/blackberry-cobbler-with-vanilla-cream_9338.html

 

Moe requested beef for dinner. So I stopped at the butcher on my way to work yesterday and picked up a couple of Filet Mignon. .

 

1167719876_GreenPeppercornSteakAugust10th20192.thumb.jpg.cc915065bf4fdf6bf53af0e9d799ce93.jpg

 

Offered Moe a choice of grilled or green peppercorn and he choose the peppercorn steak.

 

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Sides were Parisienne Potatoes and zucchini from a friend's garden.

 

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I used a melon baller to carve out the potatoes. One of Moe's favourite ways I serve potatoes.

This dinner took less than 50 minutes to prepare from start to finish.

 
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1 hour ago, Ann_T said:

@robirdstx, Thanks to you I now have a craving for hard shell tacos.   I use the same brand of boxed shells.  

hard shell tacos are great but give me your steak and squash, please....

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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9 hours ago, gfweb said:

 

There it is again!

 

I would say "down at the shore at Acme." ...except I wouldn't say "Acme".

 

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20 hours ago, suzilightning said:

Mr. Ron's coleslaw is available at most Acme's and now most Shoprites in NJ. It is a PA product I first was only able to find down the Shore at Acme.  I find it so much better than I can do that it is my go to and I no longer make t from scratch.

 

I looked for Mr. Ron's at Shoprite but I didn't see it.  Not that I need coleslaw.

 

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Home now.  I tried to stuff two pounds of lobster picked this morning into five lobster rolls.  I failed. More lobster tomorrow.  That's cucumber, not celery in the rolls, by the way.

 

626454488_lobsterroll.thumb.jpg.dd6f1d14394baa496c3a0a06f8fba05c.jpg

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