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Dinner 2019

liuzhou

By liuzhou
in Cooking

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Anna N

Anna N

Posted
Posted

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Well on its way to a full English. 

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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

CantCookStillTry

CantCookStillTry

Posted
Posted

Husband requested an Omelette for dinner and I had sweet peppers by the bushel. So this 3 egg, Burrito inspired monster was born. 

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Tonight he and his brother are having Pizza and beers, I'll be having toast and will spare you a photo but here's a glimpse of the 'Hot N Spicy' they selected.... makes me wince. 

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liuzhou

liuzhou

Posted
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Posted

Chinese stovies. Well, Scottish stovies really, but made in China and with a Chinese twist. It's cold and I've been busy, so I wanted to do a simple one pot meal. I had a sort of a thick pork chop, so I cut off the large amount of fat and rendered that, then chopped the meat roughly and fried it in the fat with onions, red chilli and carrots.

 

While that was going on I peeled and thickly sliced some spuds, added them then braised in water with a bit of Shaoxing wine and Shanghai Worcestershire sauce*. Finished with some scallions.

 

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Plenty more left for breakfast or lunch tomorrow.

 

* Yes. Shanghai Worcestershire Sauce is a thing, although the Chinese are no better at pronouncing Worcestershire than the Americans! 🤣

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

liamsaunt

liamsaunt

Posted
Posted

Lasagna with arugula salad.  The filling was a mix of roasted mushrooms and Italian chicken sausage, plus the usual cheeses.

 

It's impossible to take a pretty picture of lasagna.  I marvel at the clean layers of lasagna in the food magazine photos.  I have always wondered if those lasagnas are taken cold from the fridge to be photographed.  It tasted good, anyway!

 

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liuzhou

liuzhou

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2 minutes ago, liamsaunt said:

Lasagna with arugula salad.  The filling was a mix of roasted mushrooms and Italian chicken sausage, plus the usual cheeses.

 

It's impossible to take a pretty picture of lasagna.  I marvel at the clean layers of lasagna in the food magazine photos.  I have always wondered if those lasagnas are taken cold from the fridge to be photographed.  It tasted good, anyway!

 

lasagna.thumb.jpg.68c6315456f5a73111ebe25f5607223f.jpg

 

Looks lovely to me and I don't really like lasagna.

Yes,  pro food shots are actually usually of partially cooked food, chilled food or totally fake food.

 

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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

Duvel

Duvel

Posted
Posted (edited)

Below 0 oC today. Tradition dictates to have “Grünkohl” (kale, boiled into submission with ample amounts of pork fat and caramelized onions). Todays addions were Mettwurst (cured and cooked sausage), Mettenden (another cured and cooked sausage) and Kassler (cured and boiled pork collar). And potatoes, just for the carbs.

 

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Traditionally, beer and Korn would be in order, but I chose Whiskey highball as a low carb alternative ...

 

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Edited by Duvel (log)
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
10 hours ago, Duvel said:

Below 0 oC today. Tradition dictates to have “Grünkohl” (kale, boiled into submission with ample amounts of pork fat and caramelized onions). Todays addions were Mettwurst (cured and cooked sausage), Mettenden (another cured and cooked sausage) and Kassler (cured and boiled pork collar). And potatoes, just for the carbs.

 

486EEEEA-1CCD-4750-A977-EEEC75624CF3.thumb.jpeg.6259f88a8aa0e42168b9764c98b89c72.jpeg

 

Traditionally, beer and Korn would be in order, but I chose Whiskey highball as a low carb alternative ...

 

91AB3421-4864-4A3F-8632-36275B64AAAB.thumb.jpeg.88d5fae6544600d7c71e830e60c3de28.jpeg

 

 

I only wish I could become more thrilled by German food.  According to 23andme, about a quarter of my ancestry is from Lower Saxony.  Music, literature*, technology**, yes!  Kale, not so much.  Though I must say Korn sounds pretty good, albeit it may never replace my mai tai.

 

 

*a long while in the cold I stood in front of the Schiller statue in Stuttgart while people ice skated.

 

**just ask my cuckoo clocks and battery of Germanic pens.

 

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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

BKEats

BKEats

Posted
Posted

A couple of dinners: 

 

Eggplant Parm.  Sliced thin on a slicer and salted to drain. 

 

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Broiled with cheese and then sauced. 

 

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Last night I made a mushroom risotto using the broth made from several white buttons simmered in water with thyme and garlic for a couple of hours.  I then added beech mushrooms and peas.

 

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Chicken Marsala with the same mushroom broth:

 

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Leftover arancini with house cured sardines and mozzarella, with the mushroom risotto. 

 

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Duvel

Duvel

Posted
Posted
4 hours ago, JoNorvelleWalker said:

I only wish I could become more thrilled by German food.

 

Then maybe I need to do a German foodblog 😉

 

BTW: I am 100% from lower saxony ...

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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted
10 hours ago, Duvel said:

BTW: I am 100% from lower saxony ...

 

That must explain the difference.

 

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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

KennethT

KennethT

Posted
Posted
4 hours ago, mm84321 said:


Thailand. Other highlights: Tom Yum, Miang Kham, stir fried morning glory, spicy mango salad, and southern crab curry. Thai food is amazing..

 

 

I kind of figured Thailand - given all the Thai writing - can you be more specific?  Where in Thailand?  I'm curious because that lobster would most probably be in the south somewhere, but miang kum is traditionally a northern specialty....

 

Ahh.... the milky tom yum!  I gather it's become a big thing there lately... it hasnt' really caught on in NYC yet...

mm84321

mm84321

Posted
Posted
28 minutes ago, KennethT said:

I kind of figured Thailand - given all the Thai writing - can you be more specific?  Where in Thailand?  I'm curious because that lobster would most probably be in the south somewhere, but miang kum is traditionally a northern specialty....

 

Ahh.... the milky tom yum!  I gather it's become a big thing there lately... it hasnt' really caught on in NYC yet...


the lobster was in Phuket and the Miang kham  in Bangkok :)

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liamsaunt

liamsaunt

Posted
Posted

Tuesday into Wednesday I made a couple of loaves of pane francese.  I had trouble with the shaping--the dough stuck to the couche a bit so I lost the pointy ends.  I don't think I floured it enough.  I froze one loaf and made the other into a giant Sicilian tuna sandwich-- tuna that I poached in olive oil the day before, heated back up in some of its oil with sun dried tomatoes, capers, and spinach added, topped with hard boiled eggs.  I found the recipe in Fish Without a Doubt, by Rick Moonen and Roy Finamore.  This is supposedly a two person sandwich but it could have easily fed four.

 

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scubadoo97

scubadoo97

Posted
Posted

Smoked the belly meat and tail from a side of salmon.   Also made a pot of collard greens, rice and a big pot of Cuban black beans.  Some of my favorite things 

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