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liuzhou

Dinner 2019

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Beets with horseradish cream and smoked trout

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Rib eye "steak au poivre", sauteed potato, grilled scallions

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eGullet member #80.

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We had some folks over for dinner last night.  The calm before…:

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Started with @Michael Ruhlman's cheese souffles:

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Bourdain’s Boeuf Bourguignon:

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I served it with what the package called “spätzle”:

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They weren’t, but they were good.  I usually buy kluski noodles when I want a sturdy egg noodle but couldn’t find them anywhere.  These were a good substitute. 

 

I also did Jessica’s roasted mushrooms on the side, so folks could add them, if they were so inclined:

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They smelled so much like escargot that I tasted one.  They were decidedly NOT like escargot. 🤢

 

Butter lettuce and tomato salad with the Momofuku dressing:

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Brussels sprouts au gratin from @slkinsey:

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Bread machine brioche:

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@Lisa2k's Fig/Mascarpone/Apple Tart with Green Apple Ice for dessert:

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For lunch today we went to a new cheese shop.  Dinner tonight was just stuff set out from the shop and leftovers from last night made into soup:

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Baguette and cheeses:

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Taleggio, Red Dragon (Cheddar and mustard seeds), Valdeon, and Robiola Bosina. 

 

Butter, pimento cheese (a homemade brand I got at a local Holiday Bazaar), dates, fig jam, oatcakes, and dates. 

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Dessert was a triple chocolate croissant bought at the same bakery that made the baguette:

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What a wonderful dinner you put up for your guests!  Well done.

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Had leftover corned meat from the boys Sandwiches. Decided to go for the opposite of a deconstructed corn meat dinner not sure what the word is? Amalgamated? Corned Beef Dinner En Croute? Just pie 🤷‍♀️

 

Corned beef in a mustard sauce with Carrot & Corn & Chard slapped in some flakey because Pie. 

 

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Also thats a side plate not a dinner plate 😂

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We had lamb chops, baked potato with chive butter, green onions and bacon.  Some sautéed snap peas and sous vide pearl onions.

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Yesterday I put together Ina Garten's recipe for 1770 House Meatloaf.

I baked if off last night and had some for dinner.  

I was disappointed in that it was a bit dry and dense.

What I may have done wrong is used too lean beef (93% because it was what I had on hand).

I didn't think I had compacted it too much.

Question:  I mixed up the full recipe amount of beef/pork/veal and divided it in half.  I saved one half of the meat mixture and put it in the freezer.  I mixed only half the recipe for dinner.  When I make the other half, what can I do to add moisture and perhaps loosen up the mix?

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37 minutes ago, lindag said:

Yesterday I put together Ina Garten's recipe for 1770 House Meatloaf.

I baked if off last night and had some for dinner.  

I was disappointed in that it was a bit dry and dense.

What I may have done wrong is used too lean beef (93% because it was what I had on hand).

I didn't think I had compacted it too much.

Question:  I mixed up the full recipe amount of beef/pork/veal and divided it in half.  I saved one half of the meat mixture and put it in the freezer.  I mixed only half the recipe for dinner.  When I make the other half, what can I do to add moisture and perhaps loosen up the mix?

 

My first thought was to add some mild Italian or breakfast sausage, but given this is a pretty mild mixture, the spices might change the flavor profile more than you wish. Can you get just plain pork fat and grind and mix in? 

 

Non-meat-fat methods...I might try a panade with soft white bread and half-and-half (for that extra dib of fat) or heavy cream (for more fat).

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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45 minutes ago, lindag said:

Yesterday I put together Ina Garten's recipe for 1770 House Meatloaf.

I baked if off last night and had some for dinner.  

I was disappointed in that it was a bit dry and dense.

What I may have done wrong is used too lean beef (93% because it was what I had on hand).

I didn't think I had compacted it too much.

Question:  I mixed up the full recipe amount of beef/pork/veal and divided it in half.  I saved one half of the meat mixture and put it in the freezer.  I mixed only half the recipe for dinner.  When I make the other half, what can I do to add moisture and perhaps loosen up the mix?

A couple of eggs and soft bread crumbs.

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How to get me to eat tasteless vegs: put lots of cheese in it! I used both Emmental and Gruyère in this. Unfortunately, the cauliflower is yellow so you can't really see much here.

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In Sevilla: lightly seasoned flour-dusted deep fried cuttlefish and dogfish.

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18 hours ago, Kim Shook said:

Brussels sprouts au gratin from @slkinsey:

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Kim, have you put this recipe in your linked-to Kim's Cookbook? It looks delicious.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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Dinner. Had to be easy coming off a wedding weekend, my daughter’s.   Not much food in the fridge but lots of booze brought back home plus a lot of cake 

 

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1 hour ago, scubadoo97 said:

Dinner. Had to be easy coming off a wedding weekend, my daughter’s.   Not much food in the fridge but lots of booze brought back home plus a lot of cake 

 

Congrats!

 

Dinner tonight...I make this sandwich in some form every time my husband is traveling for work.  I love it, he hates it because I made it too many times when we were in college.  Roasted mushrooms, gruyere, dijon, arugula.

 

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11 hours ago, lindag said:

Yesterday I put together Ina Garten's recipe for 1770 House Meatloaf.

I baked if off last night and had some for dinner.  

I was disappointed in that it was a bit dry and dense.

What I may have done wrong is used too lean beef (93% because it was what I had on hand).

I didn't think I had compacted it too much.

Question:  I mixed up the full recipe amount of beef/pork/veal and divided it in half.  I saved one half of the meat mixture and put it in the freezer.  I mixed only half the recipe for dinner.  When I make the other half, what can I do to add moisture and perhaps loosen up the mix?

Perhaps you didn’t use “good” olive oil...

 

but seriously, she adds panko and no milk. This is not a panade.  And why panko , whose main characteristic is spiky fragments that brown well? The value of panko is on the surface of a piece of meat, not inside it.  I think the lack of a true panade is why it was dense. 

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On 11/17/2019 at 8:38 PM, Okanagancook said:

 

I think I’d like to learn more about your nachos...what kind of cheese for sure and seafood selection?  Is there a white sauce on there too?  Thanks in advance 

 

Colby jack as the cheese for a basic mornay sauce, with surimi for the fish.  

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No Hassle here--Yukon/Canadian bacon, white cheddar inserts

 

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Its good to have Morels

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Pizza Dough-   30% 12.7 Bread flour/70% AP--Hydration was 30% white wine (  Chenin  Blanc( Viogner )  70% H2O

 

4-6 hr/ 1hr rise in pan

 

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Its good to have Morels

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28 minutes ago, Kim Shook said:

Here you go!  It was under his 'real' name rather than his eG handle!

Thank you, Kim!

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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On 11/18/2019 at 10:48 AM, lindag said:

Yesterday I put together Ina Garten's recipe for 1770 House Meatloaf.

I baked if off last night and had some for dinner.  

I was disappointed in that it was a bit dry and dense.

What I may have done wrong is used too lean beef (93% because it was what I had on hand).

I didn't think I had compacted it too much.

Question:  I mixed up the full recipe amount of beef/pork/veal and divided it in half.  I saved one half of the meat mixture and put it in the freezer.  I mixed only half the recipe for dinner.  When I make the other half, what can I do to add moisture and perhaps loosen up the mix?

I know for myself that my hands are NOT the proper tool to mix meatballs or meatloaf with.  I use the honkin' big fork that came with my everyday cutlery set.  Gets the meat(s) and other things aerated without compacting them.

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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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4 minutes ago, suzilightning said:

I know for myself that my hands are NOT the proper tool to mix meatballs or meatloaf with.  I use the honkin' big fork that came with my everyday cutlery set.  Gets the meat(s) and other things aerated without compacting them.

 

Yes!   I use a two-tined fork, like this, to aerate many compact or dense foods, like mealoaf, or to fluff rice.

 

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eGullet member #80.

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