Dinner 2019

[Ann_T]

Last night's dinner. 

 

I had a craving for mashed potatoes and gravy.

 

 

[demiglace]

1 hour ago, Ann_T said:

Last night's dinner. 

 

I had a craving for mashed potatoes and gravy.

 

 

Your gravy always looks so good. What seasoning do you like in it?

[Okanagancook]

Simple stir fry of peppers, mushers, pineapple, onions, water chestnuts and pork in a spicy Sambal Bajak paste from a jar.

[Ann_T]

50 minutes ago, demiglace said:

Your gravy always looks so good. What seasoning do you like in it? 

Thanks @demiglace.    I like lots of black pepper and sage in my chicken or turkey gravy.  Fresh sage or rubbed sage. Either works for me.

[liamsaunt]

4 hours ago, Owtahear said:

Where was this?  Maine is a state.  Portland?  What restaurant?

 

Not Portland.  Dockside Grill, Cumberland Foreside.  It was very close to the house we rented.  We ended up driving in to Portland for our other meals and had a much more enjoyable experience.

[JoNorvelleWalker]

Last night:  bluefish, coleslaw, baked potato.

 

[Owtahear]

32 minutes ago, liamsaunt said:

 

Not Portland.  Dockside Grill, Cumberland Foreside.  It was very close to the house we rented.  We ended up driving in to Portland for our other meals and had a much more enjoyable experience.

I go to Portland every year for essentially an eating tour.   Not sure where you ate.   I usually hit up Miyake, Eventide, Fore Street, Scales, Central Provisions, Duckfat, almost every year with a few others.  I love the oyster and the quality of them so much at Eventide, I usually hit them up multiple times.

[Kim Shook]

@Toliver – thank you for sharing your taco salad memory!  When they started turning up everywhere in the 1980’s, I was shocked - I really thought my roommate had invented them!

 

@Owtahear – that salmon looks so good.  I really need to cook more fish!

 

@Ann_T– I get a craving for mashed potatoes and gravy a couple of times a week.  But somehow it never turns up in my kitchen☹️.  Such a gorgeous meal!

 

Yesterday was Mr. Kim’s birthday.  Jessica offered to make Mike his dinner.  He requested spaghetti, apologizing for being boring.  Well, she did it, but it was NOT boring!  She did a roasted Roma tomato marinara.  Tomatoes:

 

Sauce:

The flavor of this sauce was fantastic.  Really deep and rich.

 

She also did a buffet of different toppings so everyone could choose what they liked, including Sausage Craft (a local, amazing artisanal sausage maker) Italian sausage, Parmesan, and sautéed mushrooms:

 

 

Plate:

 

Greek salad:

 

Garlic/Mozzarella bread:

This was so gooey and garlic-y!  Delicious.  Five of us almost finished an entire loaf of this. 

 

I made dessert.  He wanted a lemon icebox pie:

[aliénor]

On 8/10/2019 at 10:15 AM, shain said:

 

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 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.

 

shain    when does one add the chickpeas. i've looked at the recipe several times and i see no mention of the chickpeas except the iniiital  soaking. could you please clarify.... thanks

[robirdstx]

 

Vietnamese-style Grilled Pork Tenderloin

 

 

Banh Mi with the Grilled Pork Tenderloin, Pickled Carrots, Cucumber, Fresh Jalapeño, Cilantro, Fish Sauce and Sriracha Mayo

 

[Margaret Pilgrim]

2 hours ago, Kim Shook said:

@Toliver – thank you for sharing your taco salad memory!  When they started turning up everywhere in the 1980’s, I was shocked - I really thought my roommate had invented them!

 

@Owtahear – that salmon looks so good.  I really need to cook more fish!

 

@Ann_T– I get a craving for mashed potatoes and gravy a couple of times a week.  But somehow it never turns up in my kitchen☹️.  Such a gorgeous meal!

 

Yesterday was Mr. Kim’s birthday.  Jessica offered to make Mike his dinner.  He requested spaghetti, apologizing for being boring.  Well, she did it, but it was NOT boring!  She did a roasted Roma tomato marinara.  Tomatoes:

 

Sauce:

The flavor of this sauce was fantastic.  Really deep and rich.

 

She also did a buffet of different toppings so everyone could choose what they liked, including Sausage Craft (a local, amazing artisanal sausage maker) Italian sausage, Parmesan, and sautéed mushrooms:

 

 

Plate:

 

Greek salad:

 

Garlic/Mozzarella bread:

This was so gooey and garlic-y!  Delicious.  Five of us almost finished an entire loaf of this. 

 

I made dessert.  He wanted a lemon icebox pie:

Admins:   We need a "swoon" button.

[JoNorvelleWalker]

Couple ears of corn, coleslaw (what were you expecting?), Jersey Boy tomato.

 

[shain]

15 hours ago, aliénor said:

shain    when does one add the chickpeas. i've looked at the recipe several times and i see no mention of the chickpeas except the iniiital  soaking. could you please clarify.... thanks

Oops, my bad! You cook them separately in salted water until very tender. When the custard is ready, drain the chickpeas and mix into it. 

Edited August 16, 2019 by shain (log)

[robirdstx]

 

Salad with Romaine, Zucchini, English Cucumber, Red Onion, Red Bell Pepper, Avocado, Black Olives...

 

 

...and Shredded Cheese dressed with Ranch Dressing and served with a Grilled Chicken Thigh

 

 

[Okanagancook]

@robirdstx lovely looking meal...my kinda food.

[Ann_T]

I've been promising to make Matt tempura Zucchini for a week or two (maybe three). Tonight was the night.

 

Moe and I had pasta for dinner and a few of the zucchini as an appetizer and Matt, my vegetarian had the zucchini for dinner. With a wonderful garlicky, lemony, peppery homemade ranch dip made by Matt.

[JoNorvelleWalker]

Pizza...

 

 

 

Two and one half minutes.  Old dough, not as thin as usual.  The bottom crust was blackened.  Still the end result was satisfactory.  For best results I need to keep the bake time below two minutes.  Excess Soave makes almost anything OK.

 

 

[TdeV]

Les fleurs

 

 

Amuse bouche: endive with roasted sweet potato seasoned with maggi and roasted salted pistachios

 

 

 

Puff pastry with Smoked Sprats Pâté and carmelized onions

 

 

 

Herbed Focaccia (King Arthur Flour)

 

 

 

Cheese and Nut Loaf (Deborah Madison)

 

 

 

Slow Roasted Cherry Tomatoes, onions, garlic (ElaineA) including some sweet fresh ones

 

 

 

Grilled Peppers with fresh garlic, basil and chile OO

 

 

 

with roasted jalapeño for those that wished

 

 

 

Corn (uncooked) and ripe melon, basil, red wine vinegar, paprika and cayenne. Loosely taken from Vivian Howard.

 

 

 

Lamb tagine with dates and carrots (lamb precooked sous vide, then seared). Adapted from Paula Wolfert and @JoNorvelleWalker

 

 

 

Intermezzo. Ripe peach with Spicy Blueberry Chutney and slice of Pelota Roja (goat's milk cheese rolled in dried guajillo chiles)

 

 

 

Sour Cream Rhubarb Cake with Jarling's Frozen Vanilla Custard (ice cream)

 

 

Edited August 17, 2019 by TdeV
Mislabelled foodstuff (log)

[Margaret Pilgrim]

Another case where my invitation was lost.   I want to know what's going on here!

[TdeV]

Oh @Margaret Pilgrim, I wish I still lived in the Bay area; I would invite you over for sure!

[Shelby]

1 hour ago, TdeV said:

Les fleurs

 

 

Amuse bouche: endive with roasted sweet potato seasoned with maggi and roasted salted pistachios

 

 

 

Puff pastry with Smoked Sprats Pâté and carmelized onions

 

 

 

Herbed Focaccia (King Arthur Flour)

 

 

 

Cheese and Nut Loaf (Deborah Madison)

 

 

 

Slow Roasted Cherry Tomatoes, onions, garlic (ElaineA) including some sweet fresh ones

 

 

 

Grilled Peppers with fresh garlic, basil and chile OO

 

 

 

with roasted jalapeño for those that wished

 

 

 

Corn (uncooked) and ripe melon, basil, red wine vinegar, paprika and cayenne. Loosely taken from Vivian Howard.

 

 

 

Lamb tagine with dates and carrots (lamb precooked sous vide, then seared). Adapted from Paula Wolfert and @JoNorvelleWalker

 

 

 

Intermezzo. Ripe peach with Spicy Blueberry Chutney and slice of Pelota Roja (goat's milk cheese rolled in dried guajillo chiles)

 

 

 

Sour Cream Rhubarb Cake with Jarling's Frozen Vanilla Custard (ice cream)

 

 

 

Wowza!  Amazing!

 

Love the sunflowers (Kansas girl here)

[shain]

Cold soba with sesame and miso dressing, garlic and plenty of ginger. Scallions, cucumber, edamame, soy braised soft tofu.

 

[gfweb]

Potato-scaled halibut with burre blanc

I need to work on technique, I think. Looks a little clunky.

[Margaret Pilgrim]

I am, after a week, gradually getting my "kitchen legs" back.    Still super basic, both effort and foods.

Garden tomatoes and market corn

 

Rib eye

 

Got a little distracted there...😡...but surprisingly the charred bits were what sang to me.    

Edited August 18, 2019 by Margaret Pilgrim (log)

[TdeV]

Leftovers.