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liuzhou

Dinner 2019

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No starter since we'd been grazing on blueberries and Campari cocktail tomatoes all afternoon,.

Hungarian chicken with spaetzle: rib-sticking comfort food

506635412_ScreenShot2019-12-10at6_17_11PM.thumb.png.7fd2fb49215db5c701ebef480a22e26f.png

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eGullet member #80.

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Dinner12112019.png

 

 

It's late.  I was not going to post a picture but I am a dinner whore.  Dry aged NY strip, much of the gray green mold cut off.  Thirty second green beans.  Momofuku ranch not shown.

 

Dessert, how could one forget dessert, King Arthur Flour Crystal Diamonds...

 

CrystalDiamonds12102019

 

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11 hours ago, kayb said:

 

I think we're kin. I was prepared to type those very words.

I love setting people up for a joke, especially when they come through!

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Yesterday was my fish share delivery.  I thought we were getting Jonah crab legs this week in addition to our usual salmon and local white fish, and had a spicy crab spaghetti recipe picked out and ready to go.  But, when I opened the cooler, no crab!  It turns out that the crab is scheduled to be delivered next week.  Luckily I had not started cooking yet.  So I made what was intended for tonight's dinner instead: a batch of rustic dinner rolls

 

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and hake cooked in a spicy tomato-caper-olive sauce with basil.

 

hake.thumb.jpg.dbd49129c7d427f993a7d0ccf2572e22.jpg

 

We'll have what was intended to be tomorrow's salmon tonight, and then I have to come up with something from the freezer for Thursday.

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Were you swigging on a goblet of wine while cooking your meat?  Argh Billy.

Looks like a good way to save on fuel costs too.😁

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We had Quesadillas tonight, too hot to "Cook Cook" Chipotle chicken breast with Jalepenos, Onion & Red Pepper. Sour cream and Salsa for the boys... each with their unique preference of how it should be offered. Dollops Vs Spread Vs Jeez give me a break guys. 

 

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dinner last night. with grilled NY Strip a couple of sides from Alison Roman "nothing fancy"

roast squash with yogurt and nuts and tomato with anchovy and fennel.

IMG_0770.jpg

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@liamsaunt, that looks so delicious! I was just talking with a friend about poaching fish too. Was the fish poached in what would become the soup sauce? Could you please give some volume measurements?

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2 hours ago, TdeV said:

@liamsaunt, that looks so delicious! I was just talking with a friend about poaching fish too. Was the fish poached in what would become the soup sauce? Could you please give some volume measurements?

 

Yes, the fish was poached in the stock, along with the mushrooms and spinach.  It's basically this recipe from Martha Rose Shulman: 

 

https://cooking.nytimes.com/recipes/1014778-noodle-bowl-with-mushrooms-spinach-and-salmon?action=click&module=Local Search Recipe Card&pgType=search&rank=14

 

I used home made miso chicken stock that was in my freezer.  For two servings, I used six cups stock, one bunch spinach, 6 ounces mushrooms, six ounces of noodles, and 10 ounces salmon, plus a bunch of scallions and cilantro.  

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2 hours ago, liamsaunt said:

Miso noodle bowls with shiitake mushrooms, spinach, and salmon poached in the broth

I think if I gathered all your homemade dinners together in a book I would have a bestseller on my hands. I’d credit you with the photography. 😂

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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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Home from the country via a 7 hour, multi-pit stop drive, meager fresh foods OH.     Even less energy or interest in cooking.   ->

Grapefruit

 

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(Frozen, packaged) lobster ravioli.    Package said = 2 1/2 portions,   We ate the whole thing.   Husband commented, "These are really good,"

1752654399_ScreenShot2019-12-12at5_41_15PM.thumb.png.8bffb21879207e2162bf65628708f8ab.png

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eGullet member #80.

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John has actually been home lately so a bit more cooking than when he is gone.

I've been testing a recipe for a friend for crispy salmon and have it just where it should be.  Been playing with several sides.

Made a Martha Stewart recipe for shrimp scampi.  That was interesting because it incorporated shrimp stock into the sauce.  He liked it a lot.

Yesterday I was craving pork.  I stopped at the local butcher's and got a bone in and boneless pork chop.  I baked off several sweet potatoes(white and garnet) then took them out of their jackets then mashed them with some butter and toast dope.  I steamed some green beans.  I mixed up a rub with some salt, oregano, mixed peppercorns and ground garlic, patted the chops dry and put the rub on them. Seared on all sides in some olive oil then into a 400F oven for  10 minutes.  Out and rest for 5 minutes then slice and serve.  The boneless chop served both of us now I will cut the chop from the bone and then roast the bone a bit in the oven for the cook's treat.

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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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in this pile of food is a skinless bone in chicken thigh. a can of san marzano tomatoes,  bacon, shiitake mushrooms fresh rosemary,, thyme and parsley.

it was very tasty.

IMG_0777.jpg

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Dinner last night was supposed to be chicken parmesan, but husband requested chicken broccoli pasta instead.  I had a piece of broccoli in the fridge, so changing the menu was not a problem.  

 

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@mm84321 

 

Im a bit short of breath

 

congratulations for your palate !

 

Ill review a bit more tomorrow

 

possibly only 2 - 3 frames at a time !

 

good eating it looks like 

 

so enjoy

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