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liuzhou

Dinner 2019

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Just now, shain said:

Cauliflower with turmeric bechamel, dukkah, chickpeas (their under the cauliflower).

Salad of wheat berries, peaches, mozzarella, basil, balsamic vinegar.

 

 

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That was good of you to hide the chickpeas to protect the tender sensibilities of certain eG posters!

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Pizza al taglio ... three distinct segments: Margarita (buffalo mozzarella, basil, olive oil), Fennel sausage & olives and coppa & rucola. Dough a bit Bonci-esk (sorry, bo crumb shot). My son was so delighted to see me cutting the pizza with scissors ...

 

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Posted (edited)
13 hours ago, fug said:

Longtime lurker, first-time poster. Growing up in the DC suburbs I've enjoyed my fair share of Maryland crab cakes - mayo, Old Bay, some bread crumbs. But, my all-time favorite is a delicate, creamy French crab cake from a now-closed DC restaurant named Le Caprice.  Last night I tried my hand at Galette de Crabe 'Le Bec-Fin' and it brought memories of Le Caprice back to me.  The shrimp mousse binder made for a light, airy, elegant cake and the mustard sauce brought a tangy zip to the dish.  I had to work on my technique to flip the molds without making a mess. Now that I've got it down, the dish is quite simple.1883708771_IMG_4388(2).thumb.JPG.436e356573179dca1437a816d6ae53f6.JPG

.

Found the recipe here:  https://www.delawareonline.com/story/life/food/2014/09/04/dinner-fancy-french-crab-cakes/15088255/

looks delicious

 

Edited just now...sorry folks just saw the post above with the recipe used.


Edited by Okanagancook (log)

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Finally, a proper dinner at one of the village's restaurants.

Craft beer is from a nearby village.

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The best tomato and olive oil dish so far. I returned the next day just to eat it again.

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Assorted Ibérico charcuterie. Jamón, loin, blood sausage and "choritho".

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"Pluma", the Wagyu of pork, the most buttery cut, comes with a thin disc of foie. Boletus sauce in the background.

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The restaurant is inside an old mill. Some tools are still there but it's a non working mill.

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Fuyu with  Russian"ish" dressing, blue cheese

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Pork meatballs Marsala, pappardelle

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eGullet member #80.

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F1707573-5836-48E6-AF0E-05864ADF165D.thumb.jpeg.8f4616885626b6a7432c09399d4924cb.jpeg

 

I was hungry tonight but for some reason these store-bought pork and chive pot stickers just didn’t do it for me. 

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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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8 hours ago, Kerry Beal said:

That was good of you to hide the chickpeas to protect the tender sensibilities of certain eG posters!

 

I beg to help.  Far better to have employed the lovely chickpeas to obscure the offending Brassica.

 

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1 hour ago, Anna N said:

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I was hungry tonight but for some reason these store-bought pork and chive pot stickers just didn’t do it for me. 

 

They sure look good.

 

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@fug – I agree with @Smithy, that crab cake is one hell of a first post!  Thanks so much for posting the link, too.  I am definitely making those.

 

@Paul Bacino – I had to laugh when I saw Kirby’s face.  That’s just precisely the face I’d make if someone tried to sneak cauliflower into my mac n cheese. 

 

 

 

Decided late today that I wanted spaghetti and meatballs for dinner tonight and thought I’d give making the spaghetti and meat sauce in the IP a try.  I did some Rachel Ray meatballs in the CSO.  I used a recipe from thekitchn.com for the spaghetti and meat sauce.  A little scary to do this:

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But just a few minutes later, I got this:

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It was cooked just fine.  To be perfectly honest, this recipe makes a very ordinary sauce.  It was fine, but with jarred marinara, a little salt, garlic powder, and onion powder, you aren’t going to get a delicious sauce.  But I can work with that.  I meezed this afternoon and tonight the entire process was 35 minutes from browning the meat to serving up.  I just had time to heat up the meatballs and make a salad:

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With meatballs and Parm:

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So, I’ll definitely be making this again.  I’ll just add my own ideas to this basic method. 

 

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Another recipe from Milk Street Tuesday Nights: Hazelnut crusted chicken cutlets with an arugula, fennel and shallot salad.  I added some shaved parmesan to the salad.  Quick and tasty.

 

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Fried up some wings as a side dish for mac and cheese

 

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Found some cheap, but decent steaks at the big city grocery store yesterday......still dreaming about the steaks at Whole Foods.  Man, those looked good.  But, these were good too.  Just a lot less money, and thinner, and less fat.....LOL  Along with the first Silver Queen from my second planting of corn.  Not sure how smart the second planting was since it's supposed to freeze tomorrow night, but at least I got one ear......

 

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1 minute ago, Shelby said:

Fried up some wings as a side dish for mac and cheese.

 

 

 

I love your priorities!   

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eGullet member #80.

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Posted (edited)

Mango salad. Luttace, rice noodels, chili, onion scallions, peanuts.Dressing of lime juice, orange zest, cilantro, fish sauce, palm sugar.

Rice noodles with beetroot and phanaeng curry paste, coconut, ginger, lemon grass.

 

 

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Edited by shain (log)
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~ Shai N.

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Yesterday was my husband birthday and we were having maybe 40 guests. I was watching the weather closely because it’s rain season now and I was happy to see that rain was stopping. Well, until I was starting setting the food 🙄. It was pouring like crazy and we were thinking of canceling but eventually cleared.  These only some of the pictures, I was too busy for it. 

 

I made mini burger (buns with a brioche dough) and inside a base of sobrasada and actually a chicken croquette instead of slider and a candied piquillo pepper, watercress. 

Skewers of cherry mozzarella and cherry tomatoes confit and a crouton; of roasted zucchini and shrimps; also of mint, olives, marinated feta and melon. A cauliflower salad from Ottolenghi. Eggplant caviar. I made chinese pork roast but instead of the steam buns that I couldn’t reheat  I used the italian tigelle, with cucumber marinated in ginger juice and some spicy sprouts, eggplant kuku, and also piadines that people thought were quesadillas, filling queso tetilla, roasted vegetables, rucola and spinach, etc. We had the slicer going with all the Spanish charcuterie, we ended up not opening the Jamón, too much work. Cheese. I made a huge bowl of crackers and grissini with rosemary and raisins. 

On the grill we had picanha and flap meat not pictured, I was busy slicing.

For dessert I made bignè, puffs with pastry cream. A crostata with apricot jam, than I made a galette with frangipane filling using brioche as dough instead of puff pastry. 

 

 

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Edited by Franci (log)
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53 minutes ago, Franci said:

Yesterday was my husband birthday and we were having maybe 40 guests. ....🙄

 

 

 

Spectacular!    Even rain wouldn't have dampened that feast!

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eGullet member #80.

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4 hours ago, liamsaunt said:

pantry dinner (except for the tomatoes and eggs): pan bagnat

 

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Did ya sit on it? I love Mellisa Clark's stpry about the girls sitting to compress  This site has a bt of it   https://bobvivant.com/2012/06/30/pan-bagnat/

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5 hours ago, Franci said:

Yesterday was my husband birthday and we were having maybe 40 guests. I was watching the weather closely because it’s rain season now and I was happy to see that rain was stopping. Well, until I was starting setting the food 🙄. It was pouring like crazy and we were thinking of canceling but eventually cleared.  These only some of the pictures, I was too busy for it. 

 

I made mini burger (buns with a brioche dough) and inside a base of sobrasada and actually a chicken croquette instead of slider and a candied piquillo pepper, watercress. 

Skewers of cherry mozzarella and cherry tomatoes confit and a crouton; of roasted zucchini and shrimps; also of mint, olives, marinated feta and melon. A cauliflower salad from Ottolenghi. Eggplant caviar. I made chinese pork roast but instead of the steam buns that I couldn’t reheat  I used the italian tigelle, with cucumber marinated in ginger juice and some spicy sprouts, eggplant kuku, and also piadines that people thought were quesadillas, filling queso tetilla, roasted vegetables, rucola and spinach, etc. We had the slicer going with all the Spanish charcuterie, we ended up not opening the Jamón, too much work. Cheese. I made a huge bowl of crackers and grissini with rosemary and raisins. 

On the grill we had picanha and flap meat not pictured, I was busy slicing.

For dessert I made bignè, puffs with pastry cream. A crostata with apricot jam, than I made a galette with frangipane filling using brioche as dough instead of puff pastry. 

 

 

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Just lovely and Happy Birthday to Mr. Franci!

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