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liuzhou

Dinner 2019

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Porchini risotto with morels sautéed in butter.  Meatless but yet indulgent.

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A recipe from Martin Yan's China he calls Beef Shangri-La.   Tasty and quick to put together.

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Nice looking meals everyone.  All very inspiring.

 

Grits and Mushroom Sugo topped with a poached egg from Gjelina cookbook. 

First picture is my grits and sugo and the second picture is the finished dish from the book because I forgot to take a picture of my final dish.  This was really good.  I had some dried wild mushrooms, dried Shiitake and dried porcini mushrooms which I added to some fresh button mushrooms.  These are nicely browned then cooked with onions, garlic, tomato paste, thyme, bay, white wine and stock.

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Posted (edited)

The once-a-year sous vided corned beef. It was very good. But the potatoes with crispy corned beef fat cracklings were even more memorable. Actually better than bacon with potatoes.

 

dcarch

 

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Edited by dcarch (log)
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4 hours ago, Okanagancook said:

Grits and Mushroom Sugo topped with a poached egg from Gjelina cookbook. 

 

 

I feel so so dumb that I've never made it to Gjelina. I ike the book. will revisit. Thanks for sharing. It is a trafficky part of town and kinda hipster so I shy away,,,

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Trout, avocado*, coleslaw, Soave, bread, pistachio gelato, Maraschino cherry not shown.  As much as I like trout, one trout order from Prime Now is three dinners' worth for me.

 

*avocado not shown because there wasn't one.

 

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Posted (edited)
13 hours ago, ElsieD said:

@dcarch  Beautiful plating, as usual.

 

You are very kind. Thank you very much!

 

dcarch


Edited by dcarch (log)

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9 hours ago, mgaretz said:

Tri-tip steak, cooked SV then seared, served with green beans and a glass of Lodi Zin for dessert.

 

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You've probably said this before, but what time and temperature do you use for the sous vide tri-tip? How thick is that piece? It looks wonderful.

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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1 hour ago, Smithy said:

You've probably said this before, but what time and temperature do you use for the sous vide tri-tip? How thick is that piece? It looks wonderful.

 

Normally, for a full tri-tip roast (from frozen), I will cook it at about 126F for 8 hours or so, then sear.  For a steak I only do an hour if fresh, maybe 90 minutes if frozen.  (For steak I use the Joule app's recommendations.)  That's for a 1" thick steak, which I try to cut.  This piece was about 1" thick and weighed about 9 ozs.  

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Posted (edited)

So this is how My chip ( Lays Flammin hot dill ) crusted steelhead finished out:

Baked to 125/ finished with a Tzatziki sauce fresch cucumber and dill

Over spanish rice with Tabasco sauce 

 

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Edited by Paul Bacino (log)
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Its good to have Morels

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Dinner last night was drumstick vegetable and potato curry. I’ve never cooked these before, actually never seen them for sale here. These guys were 65 cm (29”) long. They are supposed to be very beneficial to health...but even after a long cook, they are fibrous and stringy. The best way to eat them was like an artichoke leaf, dragged through the teeth, then discard skin. The flavour is great though and they made the potatoes into champions.

The start.A18A4471-2F33-4148-A96F-9EEF8872C282.thumb.jpeg.84733e718f3fd19e077d79f0cb1cccaa.jpeg

 

The finish6218919D-47CE-446C-AFB4-B6AA113AA4B8.thumb.jpeg.7bcec27f49aed6908687050f75778348.jpeg

 

The plate, with rice, kali dal and kachumber.

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Not sure they’ll become a regular feature, but I don’t regret this attempt.

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Posted (edited)

 seared mahi, blistered green beans and salad 

 

 

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Edited by scubadoo97 (log)
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After a disappointing repast of rubbery tough chicken, greasy mashed potatoes, OK frozen peas, and not nearly enough cranberry sauce -- a delightful glass of green Chartreuse V.E.P.  Reserved for necessitous times like these.

 

 

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Crispy cod cake with basil aioli and a celery arugula salad

 

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A spicy Moroccan root veggies soup, with potato, butternut pumpkin, sweet potato and a little (too much) harissa. The toasties had a smear of chermoula, grated vintage cheddar and bits of feta. 

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shrimp and mushrooms over polenta

 

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Alison Roman's roasted salmon with brown-butter harissa sauce and dilly salad from the  New York Times cooking section.  I also made salt-roasted new potatoes with roasted garlic aioli.

 

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I am in between diets and instructed to follow a low salt and low fat diet....... not gonna happen!

 

One of my preferred Entrée is the Artichaut nature in season while awaiting my favorite Desert Truffles in few weeks.....

 

Spring started today......

 

Dipping sauce: Lemon Juice - EVOO - Garlic - S&P (Emulsified )

 

 

 

 

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