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Dinner 2019


liuzhou
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On 5/3/2019 at 8:25 AM, TdeV said:

@Duvel, I have been researching your wonderful Catalan dishes for St. Jordi. Courtesy of google (and google translate), I have found one or two dishes, but not many. I have Penelope Casas' PAELLA but all those recipes look tame compared with your dishes! Do you know a good paella book from Catalan? I would prefer the book in English but, as long as there are photos, I'm sure I would survive. 😀

 

My “go to” book for anything Catalan is this one on the left.

 

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It doesn’t feature pictures, but the recipes are spot on. A more condensed form is the right one, yet no pictures either. Both are in Catalan, but readable if you have any knowledge in a Latin language. For English books, Colman Andrews is ok, yet riddled with inaccuracies in the recipes. “New Tapas” has modernised recipes that work, including some great ones from Catalunya such as Chickpeas with blood sausage.

 

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For paella I can recommend Jenny Chandlers “The food of Northern Spain”, and while not purely Catalan a very worthwhile investment. The recipes do work well and have readable intros (excerpt included below). The book on right should be available in English as well and has the Arroç amb Crosta and some other Catalan staples in it, plus a really good introduction to Catalan cuisine & Barcelona ...

 

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It’s been raining cats and dogs today ... I have been far too lazy to go out to buy groceries so I had to entertain my family with what we had available: chilled somen with walnut tsuyu, shout-marinated avocado and shrimp. Worked out pretty nicely and the little one approved as well ...

 

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Edited by Duvel (log)
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Sweet potato and goat cheese cannelloni.

Roasted the sweet potato, roughy mashed and mixed with white "fresh" goat cheese, kashkaval, soft feta, caramelized onions, sage, tyme, chives, nutmeg.

 

 

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~ Shai N.

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I love doing sweet potato or squash pasta with thyme. Those look great. 

 

Tonight was just a simple breakfast for supper with egg, bacon, tomato, parsley, and a little sour cream. A8576CE8-11C5-4ACA-A3FE-8B70605E4904.thumb.jpeg.1a8d864c48c674a0e2d27e717c077734.jpeg

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It might have been an email from Fine Cooking where I saw a list of new cookbooks, but I don't remember for sure.  I picked out several and let Charlie narrow it down to two.  We have tried two from a Thai cookbook called Night + Market.  We didn't care for the first one we tried.  This one was pretty good. It was chicken thigh nuggets fried with tempura batter and tossed in a sweet/sour orange sauce.  Charlie went to a Korean store today and brought home some cucumber kimchi and kimbob and we had that along with rice with the chicken.

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10 hours ago, Okanagancook said:

Very nice @shain

A bechamel sauce over the top for baking?

The chives are wonderful.

 

Thanks, it's a Mornay of sorts since it has some cheese as well.

Chives are great, they are actually very important to this dish, as they help to cut the richness and earthiness. They also pair well with goat cheese.

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~ Shai N.

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Indian night at Casa Duvel (thanks to a dear Indian friend, who decided to teach some dishes):

 

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Palak paneer.

 

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Masoor dal with Tadka.

 

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Papadums.

 

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Naan, liberally brushednwith Ghee, garlic & sprinkled with cilantro.

 

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Tandoori chicken (thigh meat). So juicy...

 

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Samosas with potato filling.

 

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All accompanied by a fantastic Mango Lassi, made from overripe Alfonso Mangos and selfmade yoghurt. 

 

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@Duvel.  What a feast.

Would you or your friend please share your Naan recipe? 

I usually make Chapati to serve with  an Indian meal because I think that you need a Tandoori oven to recreate Naan.

But your Naan looks amazing.   Would love to give it a try.

 

Last night's dinner. 

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 Spicy Pork with Bean Sprouts.

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8 minutes ago, Ann_T said:

@Duvel.  What a feast.

Would you or your friend please share your Naan recipe? 

I usually make Chapati to serve with  an Indian meal because I think that you need a Tandoori oven to recreate Naan.

But your Naan looks amazing.   Would love to give it a try.

 

Last night's dinner. 

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 Spicy Pork with Bean Sprouts.

Thanks, @Ann_T.

 

The Naan is my standard recipe: 500 g strong bread flour, 350 g home-made yoghurt and about 100 g Milk, 10 g salt and half a teaspoon instant yeast. All just combined, 24h cold rise in the fridge, divided into 80-100g pieces, rolled into balls. Slow rise while warming up, quickly rolled out and grilled on a gas grill (full whack, about 1 min per side). Brushed with Ghee with grated garlic & a bit of salt, then sprinkled with cilantro.

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8 minutes ago, Duvel said:

Thanks, @Ann_T.

 

The Naan is my standard recipe: 500 g strong bread flour, 350 g home-made yoghurt and about 100 g Milk, 10 g salt and half a teaspoon instant yeast. All just combined, 24h cold rise in the fridge, divided into 80-100g pieces, rolled into balls. Slow rise while warming up, quickly rolled out and grilled on a gas grill (full whack, about 1 min per side). Brushed with Ghee with grated garlic & a bit of salt, then sprinkled with cilantro.

@Duvel,   Thank you so much.   I think Indian will be on the menu this week.   

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