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liuzhou

Dinner 2019

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Dinner was a mixed success.  I was planning chicken cacciatore before I was taken with a dish inspired by Lidia Bastianich's Seared Marinated Breast of Chicken with Mushrooms.  I say inspired by because what I had in house were chicken thighs not breasts.  And she calls for shitake mushrooms, I had cremini.

 

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But it is in a butter, brandy, parsley sauce!  Not bad, but the expected umaminess was missing.  Served with a salad of Campari and sliced organic free trade cucumber that was better off not shown.  What saved the meal was the boule:

 

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Perhaps my finest expression of the endosperm in years.  Gustatorily and visually.  I may have to go back to the Modernist Bread thread and eat humble pie.  Almost impossible dough to work with but oh the results.

 

The meal finished with a glass of Chartreuse V.E.P. as a digestive.

 

 

 

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Posted (edited)

Beautiful Meals Guys. Beautiful. 

You know I freely admit my failings. Disasters. Mistakes. 

 

Many mistakes were made. 🥂🍻🤢🤣

 

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I did try and redeem myself tonight after yesterday. But the picture is as out of focus as I am. 

 

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Edited by CantCookStillTry (log)
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When I asked my son what he would like to have for dinner his answer was “Spaghetti with tomato sauce, like we had at Jimin’s place”. Hmm ... not that I like to cook Italian, but simple spaghetti with tomato sauce as experienced in a Korean friends home 🤔

I trusted my instincts, went for a simple tomato sauce from Marcella Hazan and got a nice piece of Gran Padano our of the freezer. Sometimes the simple things are the best, and we enjoyed the pasta a lot. “Best spaghetti ever, papa” ...

 

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Pork Ribs for a lazy Sunday dinner.

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Posted (edited)
14 hours ago, Duvel said:

When I asked my son what he would like to have for dinner his answer was “Spaghetti with tomato sauce, like we had at Jimin’s place”. Hmm ... not that I like to cook Italian, but simple spaghetti with tomato sauce as experienced in a Korean friends home 🤔

I trusted my instincts, went for a simple tomato sauce from Marcella Hazan and got a nice piece of Gran Padano our of the freezer. Sometimes the simple things are the best, and we enjoyed the pasta a lot. “Best spaghetti ever, papa” ...

 

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The kid has excellent taste.     Simple and correct.     And a fine example of food porn photography,


Edited by Margaret Pilgrim (log)
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Love the wineglass, too, @Duvel.

 

I swear I'm going to cook sometime this week. There is a strip steak in the freezer calling my name.

 

Beautiful meals, everyone. I have been subsisting on delivery from the local equivalent of Bite Squad. I want something homecooked so badly I can't stand it.

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Don't ask. Eat it.

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Posted (edited)

Tomato and goat cheese.    Basil and mint.    Balsamic and EVOO.

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Green salad, red onion, ranch.

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Linguine with scampi-style prawns.   

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This dish evokes fond memories.    We were sitting next to a couple of locals at Figs restaurant in Charlestown when it first opened.    We struck up a conversation during which they told us that if we wanted good Italian we needed to go to "Tony's Place" in East Boston where "Mary" was cooking.     So, we check it out and find that it was on our route to the airport.    We scour the block looking for a restaurant and finally spot a small sign "Tony"s" on a seedy storefront.    Go in to a drab empty room.    From the back toddles a tiny, elderly woman who warmly greets us and tells us to take our choice of booths.     No menu.    She asks if we want her to cook for us.    Sure.    Will prawn pasta be okay?    Sure.    Do we want some wine??   Sure.    She brings us two glasses and an unmarked bottle of red.    She goes back to the kitchen while we have a little wine.    Eventually she brings out two huge plates of prawns and pasta in a garlicky sauce.    Divine.    When we left, she eyeballed the bottle and charged us a couple of dollars for wine and something equally absurd for our fabulous plates.   

 

So tonight, we raised a glass to Mary and to Tony and to our two fellow diners at Figs who introduced us to this sweet table.


Edited by Margaret Pilgrim (log)
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I had some friends over for a vegan cookout on the communal apartment grill.

  • Pineapple salsa (from TJ's) and hummus with chips
  • Portobello mushroom burgers with vegan mayo, marinated onions and dijon mustard
  • Beyond Meat burgers* with the same toppings
  • A fennel, celery heart, parsley, radish and radish green salad
  • Street fair corn

I was also going to make grilled banana splits for dessert, but everyone was just too full to eat anything else.

 

* I had heard good things about the Beyond Meat burgers, and I have to say that i did quite enjoy them. Not exactly the same as real beef, but I would definitely eat these again. 

 

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2 minutes ago, chord said:

I had some friends over for a vegan cookout on the communal apartment grill.

 

How does your community go about sharing the grill?  Where I live we are not permitted to do real grilling.

 

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Paella.

 

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Peas are Kelvedon Wonder, if anyone was wondering, picked right before dark.

 

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8 hours ago, JoNorvelleWalker said:

 

How does your community go about sharing the grill?  Where I live we are not permitted to do real grilling.

 

From what I've seen it hasn't been a problem. Yesterday, someone was already using the grill so I just asked them to keep in running once they were done and we hopped on after they removed all their food. Also, it's a pretty big, industrial-sized instrument, so two small groups can use it simultaneously if they don't have too much to cook.

 

But we'll see how it goes now that we're approaching peak grilling season.

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y son lived in a complex with community grills. It bacame an actual "community' as tips and methods were shared. There is always a bozo but generally works well.

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I've found instruction for red vinegar sauce on Google but would love to hear your take.      Thanks for introducing me to this concept.


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1 minute ago, Margaret Pilgrim said:

I've found instruction for red vinegar sauce on Google but would love to hear your take.      Thanks for introducing me to this concept.

 

 

It's not a sauce in my case. It is simple Chinese red vinegar straight from the bottle. The red color comes from a type of yeast, Monascus purpureus, which is fermented with rice and added to regular white rice vinegar then allowed to age. It goes well with seafood. Any Chinese store or market should have it.

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Thanks.   The recipes I saw included soy and ginger as well as red wine vinegar.   I'll look for your red vinegar at New Mai Wah Super which carries almost everything!   


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Posted (edited)
8 minutes ago, Margaret Pilgrim said:

Thanks.   The recipes I saw included soy and ginger as well as red wine vinegar.   I'll look for your red vinegar at New Mai Wah Super which carries almost everything!   

 

There are various brands but most are labelled 大红浙醋,  It originates from Zhejiang province as indicated in the third character.


Edited by liuzhou (log)
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Kinda behind on posting --life keeps getting in the way.  Hopefully it stops doing that now :)

 

Ribs  and salads for Memorial day

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Spaghetti and venison meatballs--asparagus salad hit the plate after the picture was taken I guess lol

 

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Fried shrimp and frog legs

 

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Garden asparagus

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Hot Italian sausage, pepperoni, mushroom and spinach calzones with salad last night

 

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It's been so hot I've lost all interest in cooking and eating. I try to do as little (and simple) cooking as possible in my almost worthless "kitchen". Whilst being here I try to use typical local/north German ingredients, even the beers I drink. Last dinner in Bad Zwischenahn:

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I am now on a small, traffic-free island in the North Sea. Yesterday everything was closed, I brought Mettwurst (this type requires cooking) and bread from the previous town for dinner. The last kilo of asparagus came with me from home.

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Every time I drink a beer from this brewery I tell myself I'm going there one day. Well, yesterday I worked out how to get there. Not that easy and straightforward but Rügen alone will be worth the trip.

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Posted (edited)

I'd never seen a ribeye cap steak for sale before so I grabbed it up and we had them for dinner tonight. They say it is the best part of the steak.  We both thought it was delicious.  We had them with smashed potatoes and roasted carrots.

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Edited by Norm Matthews (log)
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Norm, ribeye cap is the ne plus ultra!     What a coup to have scored that cut!

 

Consider the contrast...

Husband munched on stuffed celery with his bloody Mary, then enjoyed a  small bowl of corn salad = corn from a leftover ear, red onion, evoo, Banyuls vinegar, s and p.

For me, another green salad.

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Then, ta da...Shanghai noodles with spam!    Well, we don't always have a fresh chop on hand. It was good!  

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Parenthetically, since I've only been around for a short time recently, those who know me know that we cook out of the fridge and pantry 5 days out of 7.     My moniker is "what's to eat when there's nothing to eat".     

 

 

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1 hour ago, Margaret Pilgrim said:

Norm, ribeye cap is the ne plus ultra!     What a coup to have scored that cut!

 

Consider the contrast...

Husband munched on stuffed celery with his bloody Mary, then enjoyed a  small bowl of corn salad = corn from a leftover ear, red onion, evoo, Banyuls vinegar, s and p.

For me, another green salad.

2008675866_photo1.thumb.JPG.14d3c8706e6538f2568109d652345754.JPG

 

Then, ta da...Shanghai noodles with spam!    Well, we don't always have a fresh chop on hand. It was good!  

   918644498_photo2.thumb.JPG.c7c25dcd493a8d65e3d4af1d3f6569fd.JPG

 

Parenthetically, since I've only been around for a short time recently, those who know me know that we cook out of the fridge and pantry 5 days out of 7.     My moniker is "what's to eat when there's nothing to eat".     

 

 

 

My standard MO as well.   Rarely anything planned

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