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liuzhou

Dinner 2019

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10 hours ago, Captain said:

 

I just add honey & mayonnaise to whole grain mustard.

 

Hmmm.. perhaps I'll try this next time. Seeing as it's a Bona Fide Aussie recipe 😁

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Caramilsed figs with Pedro Ximénez, balsamic vinegar, liquid smoke.

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SV duck leg

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Grilled aubergines. Green sauce is basil, capers, anchovies, garlic.

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Super corny, cheesy frittata.

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The cheeses used in the frittata (not all 3): French, (semi) hard, high pungency.

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3 hours ago, CantCookStillTry said:

 

 It's not something I grew up with so I'm feeling my way! Constantly battling with the husbands childhood memories of how it should be! 

Oh, lordy, do we understand that!


Edited by Margaret Pilgrim (log)
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eGullet member #80.

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Tomato galette with fresh garden tomatoes from Stephanie Hemphill's garden. I use an all butter short crust, and I line the round where I will layer the tomatoes with seasoned breadcrumbs tossed with shredded Parm and whatever else is handy. Mozzarella and Havarti on top. So it is a bit like a pizza pie, just a rustic tomato cheese pie. Thanks!

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I used 1/2 of one batch bate brisee,  which is 2 sticks of very cold but not frozen butter, cut into 2 and 1/4 cups of AP flour already mixed with salt to taste. (Rice/tapioca works fine for those with gluten intolerance, but increase to 2 1/2 cups.) Add 1/2 cup cold water. Some cooks try for 1/4 cup but I fined this makes for a dough you simply can't work with. My pie dough is a touch wet and that makes it just fine to liberally flour your board when you roll it. I will pick up the flour it needs and I never have a problem with toughness due to gluten formation, especially if working with gluten-free, Ha! I work my butter into the dough with a pastry cutter, I don't use the food processor anymore for his, I like the control I have with a BIG shallow sturdy work bowl and a sturdy pastry cutter, with sharp blades, not just wire hoops like the antiques have. I work the dough until some of the butter is smeared into the flour, while some chunks of whole cold butter remains. Scatter 1/2 of the cold water, fold it in, scatter the rest. Don't listen to the water-phobes who try to get you to use as little water as possible.  Dough should hold together easily if pressed. Make this the night before if you can, or at least 2 hours ahead to chill. Then bring it out at least 20 minutes but not more than 40 to warm up just enough to work with. It should be cold but pliable and you should see whole bits of butter still when you roll it out. I had access to garden tomatoes that still smell a hint minty from the vine and warm with sunshine. Nothing better. This recipe works with any kind of tomato, but I like the larger round ones to slice. I sliced the tomatoes and salted them and put them on a rack over a pan to drain a little, for 2 hours, flipped once. Bread crumb mixture had shredded Parmigiano-Reggiano, 2 cloves of very finely minced garlic, some oregano and parsley, rosemary and sage, just a pinch and all fresh from the garden this time, panko bread crumbs.  I did not measure my bread crumb mixture, I just scattered enough down until the bottom was covered, layered the tomatoes in 2 layers overlapping, scatter chiffonade of basil, folded the edges of the dough over. Mozz and Havarti slices on top, not so much as to cover entirely, and only one deli slice of each ripped up, so only a little. Bake in a 400 degree oven 45min, more or less depending on your oven. I used to make beautiful no fuss pies in gas ovens by putting them a little high in the oven. Now I am working with electric ovens with the heating element on top, and I have had fits. The top burns and the bottom is raw. So I put the pie in the bottom of the oven, even with the convection bake option, and put 2 heavy cookie sheets on the rack moved to the middle as a heat shield. With Double crust pies I put foil on as well for the first 3/4 of bake time. 

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Oops.  Sorry for the crossed post

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Edited by scubadoo97 (log)
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SV Sirloin, veg, cauliflower gratin.  The gratin varies between batches. Some are watery,  some creamy. It must have to do with how wet the cauliflower is, but it frustrates the hell out of me.  Tastes good though.

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SV (130 x 40 min) swordfish and potatoes

 

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Sunday family linner serving plates.  Chopped salad

 

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Chicken shawarma

 

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Jeweled rice with cauliflower

 

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grilled pita

 

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BBLT! 

 

Some one posted a  moon cake topic. So I did a little Googling.

 

I understand that moon cakes are for the celebration of Mid Autumn Festival in many Asian countries, but they are like Western fruit cakes, moon cakes are not exactly the kind of cake you want to have one more piece. People don’t really like to eat them. They buy them mostly for gift giving.

 

Well, Mid Autumn Festival came on Friday the 13th. I didn't think I was going to spend time to make moon cakes. Instead, I decided to have my own way to celebrate Mid Autumn Festival.

 

Mid Autumn Festival is to celebrate harvest. I have been lucky so far with what my garden has given me this year.

 

Lots of amazing huge tomatoes this year to be thankful for. So I think I will make a moon shaped BBLT. (Boboli, Bacon, Lettuce, Tomato)

 

dcarch

 

Endless tomatoes from the garden

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Boboli bread from the store

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Lettuce, arugula from the garden, squirts of mayonnaise. 

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 A blanket of very crispy bacon

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and, T, T, T, --- more Ts!

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BBLT done

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Divide

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and conquer

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Edited by dcarch (log)
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Lazy country dinner: bottom shelf of oven pizza.    Mozzarella,  mushrooms, onion, pepperoni on his, additional brush of red sauce and fresh basil on mine.     Crazy lighting bleached out the right hand side which was much darker in reality.

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DH is requesting "thin crust pizza".   This was 3/16 thick at center, 1/2 inch edges.    Not thin enough.    Any advice, other than less dough per pie?

 

 

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eGullet member #80.

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From the current issue of Cook's Illustrated...

 

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Chile verde con cerdo.  Quite tasty.

 

I could have used up some cabbage but I forgot.

 

 

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@dcarch, the BBLT is a thing of beauty. Tomatoes are just about all gone down here; burned up in the September heat. (96 here yesterday, 93-97 all week...sigh...)

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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 Grilled Sword fish--  with cilantro/lemon/basil/ginger/ evoo and homemade pickle relish

 

Cherokee Purple tomatoes/ garlic mash/ pan sauted green beans


Edited by Paul Bacino (log)
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Its good to have Morels

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14 hours ago, Margaret Pilgrim said:

DH is requesting "thin crust pizza".   This was 3/16 thick at center, 1/2 inch edges.    Not thin enough.    Any advice, other than less dough per pie?

 

Margaret, I make two 495g balls using dough cycle in the bread machine (actually, more like 488g when done) which have used a total of .7 tsp of yeast. The balls sit in the fridge for 3 to 10+ days. I have discovered that, at the long end of the fridge-ageing, the dough gets cracker-like and is thinner than earlier, though there is still tooth in the baked crust. The dough is brittle and more prone to tears.

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Last night went to a wine tasting. Took filo dough triangles filled with sweet potato purée mixed with a little Maggi, caramelized onion, shredded gouda, and fresh pecans. Sorry no photo.


Edited by TdeV Correcting punctuation (log)
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Brisket on the smoker.  Started as a prime full packer, trimmed and separated the point from the flat.  Here they are going into the smoker (flat is on the left):

 

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Served with coleslaw and baked then air-fried potato wedges.  Cherry pie for dessert (not pictured).

 

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7 hours ago, kayb said:

@dcarch, the BBLT is a thing of beauty. Tomatoes are just about all gone down here; burned up in the September heat. (96 here yesterday, 93-97 all week...sigh...)

 

Tomatoes here are racing to ripen before the frost, as usual. It's supposed to get down to 1.3 C (34-ish Fahrenheit) on Wednesday night/Thursday early AM.

 

I'll be putting covers over much of my garden tomorrow.

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"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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Bean and cheese enchiladas with cebollitas, and pan roasted brussels sprouts

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Last night's dinner:skillet pizza with green bell peppers, onions, mushrooms, black olives, and Italian sausage

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Chickpeas ala King over biscuits


Edited by Dante (log)
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