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Dinner 2019


liuzhou
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I still have unopened matzo from passover, so more casseroles were to be had.

 

Potatoes, caramelized onion, a small amount of chard, cumin, turmeric, lots of pepper, poppy seeds.

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Chickpeas, mushrooms, caramelized onions, baharat (cumin, cinnamon, allspice, pepper).

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Sliced leftovers:

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~ Shai N.

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4 hours ago, JoNorvelleWalker said:

 

The sockeye fillet I received was longer than I expected, longer than the cutting board.  I began by portioning it from the tail and working my way toward the head.  The thickest piece is yet to come.*  Jeff doesn't give a choice of fillet.  I don't think I'll be buying sockeye from him again.

 

 

*though after two nights the salmon is wearing out its welcome.

 

 

freeze it

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Tonight was a stuffed turkey thigh from Emiril's New New Orleans cookbook.

Delicious although a bit salty because we substituted canned baby clams for fresh oysters in the stuffing.  Grits and green beans, bacon and kale to go with.

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7 hours ago, JoNorvelleWalker said:

 

They don't keep for another year?

 

 

They'll still be OK for cooking, but won't be crisp for eating straight.

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~ Shai N.

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Landed very late on Sunday night at Kuerle, Xinjiang province, in the very northwest of China. After spending the whole day in three consecutive flights I was just thirsty ...

Found a small nondescript place with lamb skewers, braised egg plant and smacked cucumber. Peanuts and local wheat beer as well. The crisped up lamb fat with chili & cumin was fantastic ...

 

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We got back from Japan last week and I’m trying to keep it alive, what an amazing country, go if you can. There’s a few more details over on the Japan dining page.

Here’s  a simple bowl of noodles with vegetables.

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Then I lapsed, comfort food beckoned, chicken with fenugreek, dal, rice and chapatti.

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In the country place, chicken and sage sausages with roasted vegetables. That’s a brazier for warmth in the background, brrr, it’s cold.

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Tamil eggplant and chickpea curry with dal, cucumber raita, rice and paratha.

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30 minutes ago, Ann_T said:

I wasn't hungry last night so it was a good time to make Moe something he likes more than me. 

 

A salad.

 

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Grilled Prawns with avocado.

 

 

 

Have you discussed this with your marriage counselor or a dietician?

 

 

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4 hours ago, JoNorvelleWalker said:

Have you discussed this with your marriage counselor or a dietician?

 

@JoNorvelleWalker, we worked that out 46 years ago.  He is just happy to have a salad whenever I want to make him one. 

 

Tonight's dinner.

I asked Moe earlier today what he would like for dinner and the answer was Chicken Piccata.

 

 

So that is what we had. With a side of pasta Aglio E Olio.

I always make it with green peppercorns because I don't like capers.

Chicken Piccata May 20th, 2019.jpg

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I just hope Moe does the dishes.😍

46 years, so 1973?

We are 1974, may 24

Friends here in the Okanagan are 1974....married "between apples and pear picking"...former tree fruit farms.....= August

Not many of us folks around

Your chicken looks yummy as usual with the nice vermicelli

 

Tonight with brother "Kootnaycook" I am smoking some Costco Pork ribs in the Bradley....I don't use this machine much and want to get more familiar with it.  I will post later.  But right now we are enjoying a fabulous Chardonnay, Attack,  from Checkmate Winery down near Oliver, BC.  Not cheap but stunning,,,,,,and delaying dinner, i might add.

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Some may recall I was searching for a recipe for tenderloin:

 

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Dorie Greenspan, Around My French Table, Fresh Orange Pork Tenderloin.  Tenderloin is browned in butter and grapeseed oil, then braised with black cardamom, orange juice, orange segments, orange zest, and shallots*.  Will make again.  Soon.  Gave me an excuse to employ one of my battery of copper pans.

 

Sadly black cardamom does not agree with me.  A seed went in my shoe and caused me untold pain.

 

 

*Greenspan calls for onions.  Trust me, use shallots.

 

 

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5 hours ago, JoNorvelleWalker said:

Some may recall I was searching for a recipe for tenderloin:

 

Dinner05212019.png

 

 

Dorie Greenspan, Around My French Table, Fresh Orange Pork Tenderloin.  Tenderloin is browned in butter and grapeseed oil, then braised with black cardamom, orange juice, orange segments, orange zest, and shallots*.  Will make again.  Soon.  Gave me an excuse to employ one of my battery of copper pans.

 

Sadly black cardamom does not agree with me.  A seed went in my shoe and caused me untold pain.

 

 

*Greenspan calls for onions.  Trust me, use shallots.

 

 

 

This looks delicious, @JoNorvelleWalker! Husband and son eat a lot of pork (I do a tenderloin with a honey / maple glaze / cherries) but I think I will give this one a try.

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I have an EpiPen ... my friend gave it to me when he was dying ... it seemed very important to him that I have it ... 

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