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Dinner 2019

liuzhou

By liuzhou
in Cooking

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gfweb

gfweb

Posted
Posted
1 hour ago, Margaret Pilgrim said:

It all started out well...

Comice pear with blue cheese

photo-4.thumb.JPG.28bc70911d8cb2d121f18460287d9b00.JPG

 

Then the ham needed to be glazed and shooting pics went out the window.

So dinner = spiral sliced ham and baked yam loaded with butter.

Between us, I HATE spiral sliced ham.   Husband loves them since he has a sweet tooth and the accompanying glaze.    I find we have one meal straight out of the oven, another of some kind of ham casserole and then the balance gets sent to son or trashed as it dries so much faster than whole or intact ham.   Just my take...

Yeah , completely agree. Spiral ham is an abomination. Good for buffets and in laws. 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

Dinner11112019.png

 

Yotam Ottolenghi, Eggplant with buttermilk sauce -- the cover dish of Plenty.  Not the first time I've prepared Eggplant with buttermilk sauce.  And not that I would second guess a master but I do make a minor alteration to the recipe.  Ottolenghi calls for roasting the eggplant at 200F.  Should you roast your eggplant at 200F you shall sit to a late supper.

 

Served with good bread.

 

As much as I enjoy Ottolenghi's buttermilk sauce, can you imagine this dish with David Chang's buttermilk ranch dressing?  I can.  And I have another eggplant.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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BeeZee

BeeZee

Posted
Posted
3 hours ago, JoNorvelleWalker said:

Dinner11112019.png

 

Yotam Ottolenghi, Eggplant with buttermilk sauce -- the cover dish of Plenty.  Not the first time I've prepared Eggplant with buttermilk sauce.  And not that I would second guess a master but I do make a minor alteration to the recipe.  Ottolenghi calls for roasting the eggplant at 200F.  Should you roast your eggplant at 200F you shall sit to a late supper.

 

Served with good bread.

 

As much as I enjoy Ottolenghi's buttermilk sauce, can you imagine this dish with David Chang's buttermilk ranch dressing?  I can.  And I have another eggplant.

 

Typo, 200 degrees celsius...US should be 400 degrees F. Beautiful plate.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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TicTac

TicTac

Posted
Posted
5 hours ago, JoNorvelleWalker said:

Dinner11112019.png

 

Yotam Ottolenghi, Eggplant with buttermilk sauce -- the cover dish of Plenty.  Not the first time I've prepared Eggplant with buttermilk sauce.  And not that I would second guess a master but I do make a minor alteration to the recipe.  Ottolenghi calls for roasting the eggplant at 200F.  Should you roast your eggplant at 200F you shall sit to a late supper.

 

Served with good bread.

 

As much as I enjoy Ottolenghi's buttermilk sauce, can you imagine this dish with David Chang's buttermilk ranch dressing?  I can.  And I have another eggplant.

 

 

As well, a home made Tahini sauce would also work really well in this dish! 

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liamsaunt

liamsaunt

Posted
Posted
9 hours ago, JoNorvelleWalker said:

 

 

Yotam Ottolenghi, Eggplant with buttermilk sauce -- the cover dish of Plenty.  Not the first time I've prepared Eggplant with buttermilk sauce.  And not that I would second guess a master but I do make a minor alteration to the recipe.  Ottolenghi calls for roasting the eggplant at 200F.  Should you roast your eggplant at 200F you shall sit to a late supper.

 

Served with good bread.

 

As much as I enjoy Ottolenghi's buttermilk sauce, can you imagine this dish with David Chang's buttermilk ranch dressing?  I can.  And I have another eggplant.

 

 

Weird.  My copy of Plenty says to roast the eggplant at 400 degrees.  Your dish looks fantastic!

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted (edited)
9 hours ago, JoNorvelleWalker said:

Dinner11112019.png

 

Yotam Ottolenghi, Eggplant with buttermilk sauce -- the cover dish of Plenty.  Not the first time I've prepared Eggplant with buttermilk sauce.  And not that I would second guess a master but I do make a minor alteration to the recipe.  Ottolenghi calls for roasting the eggplant at 200F.  Should you roast your eggplant at 200F you shall sit to a late supper.

 

Served with good bread.

 

As much as I enjoy Ottolenghi's buttermilk sauce, can you imagine this dish with David Chang's buttermilk ranch dressing?  I can.  And I have another eggplant.

 

 

Is it possible he said/meant 200C which is roughly 400F?

 

Ooops, I see this is addressed above.

Edited by Margaret Pilgrim (log)

eGullet member #80.

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
7 hours ago, BeeZee said:

Typo, 200 degrees celsius...US should be 400 degrees F. Beautiful plate.

 

Thanks.  In the British edition of the recipe Ottolenghi calls to roast the aubergine  at 200C.  Obviously eggplant is more tender.  When I first made the dish I used the recipe from the US print version of Plenty.  But the Kindle version clearly states 200F.  Why a publisher can't fix an eBook typo after the fact I do not understand.

 

 

EggplantWithButtermilkSauce06262015.png

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
1 hour ago, liamsaunt said:

 

Weird.  My copy of Plenty says to roast the eggplant at 400 degrees.  Your dish looks fantastic!

 

Do you have the print version or the Kindle?

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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KennethT

KennethT

Posted
Posted

The other night at a Hunan place - it's not like most Americanized Hunan, but straight from the region - the owners and all employees are from there and are proud to only serve Hunan food...

20191105_191808.thumb.jpg.2522efb315512fb45627d7e74f2428c8.jpg

Rice noodles with chicken. I first ordered it spicy, but the very nice young woman at the counter got a horrified look and said that no one would ever eat it that way. She convinced me to get medium, and I'm very glad because it was at the edge of what I could tolerate. Holy crap.

 

20191105_191931.thumb.jpg.0cacb74eb27d895790cc65304fc4de6f.jpg

Home made shrimp/pork/chive dumplings. These were amazing.

 

20191105_191304.thumb.jpg.c5d504e79f833c52813978d8fb37c3b0.jpg

Washed down with a hawberry drink.

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Anna N

Anna N

Posted
Posted

37FE7108-9092-42DF-8E6E-1CC6406A6D13.thumb.jpeg.cf01b584d5138079c6e53045880d8484.jpeg

 

kimchi fried rice with a duck egg. 

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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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liamsaunt

liamsaunt

Posted
Posted
4 hours ago, JoNorvelleWalker said:

 

Do you have the print version or the Kindle?

 


5BCD6FF2-B3A5-496E-8120-8BB9F51F857A.thumb.jpeg.2a0d7a6955eda5f48e3113e3967c139f.jpeg

 

I don’t do kindle cookbooks. I read novels on my iPad (had a kindle but it died). I prefer actual cookbooks because I write in them. 

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Raamo

Raamo

Posted
Posted

Tonight, I winged something - Our Indian cookbook has a Pilaf with Caramelized Onions and Broccoli 

 

We make a smaller amount of rice then one would want to do in a pot, so I made the rice in the rice maker, made the caramelized onions w/ cloves, green cardamom, and cinnamon.  The broccoli is fried with black mustard seeds and cumin.

 

This is all tossed with the rice, and was REALLY GOOD.  We'll be amping up the spices even more next time.

 

20191111_174440.thumb.jpg.d27dee2f684ccfbb3ec6fab6033e05b7.jpg

 

 

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
23 minutes ago, liamsaunt said:


5BCD6FF2-B3A5-496E-8120-8BB9F51F857A.thumb.jpeg.2a0d7a6955eda5f48e3113e3967c139f.jpeg

 

I don’t do kindle cookbooks. I read novels on my iPad (had a kindle but it died). I prefer actual cookbooks because I write in them. 

 

I bought the hard copy of Simple and it turned out to be his only book I didn't like.  I usually read the hard copy from the library before ordering the Kindle.

 

 

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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lindag

lindag

Posted
Posted

In the oven now is my LeCreuset Brasier filled with Sicilian Baked Sausage.

Italian sausage links, sliced sweet pepper (orange), onion, carrots, potato with s/p, dried basil and red pepper flakes.  Poured over a can of Italian diced tomatoes.  Smells yummy. 
 

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heidih

heidih

Posted
Posted
7 hours ago, Duvel said:

Home. Tired. Lazy.

 

Fresh bread roll, kewpie, north sea shrimps.

 

Happy.

 

 

(disclaimer: a whiskey highball was consumed as well ...)

 the north sea shrimp; are killing me! 

Between you and @BonVivant

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