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Dinner 2020

JoNorvelleWalker

By JoNorvelleWalker
in Cooking

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Margaret Pilgrim

Margaret Pilgrim

Posted
Posted
10 hours ago, Dejah said:

                                                                 

                              

                                                             New England Clam Chowder with a heavily seeded bread - Dave's Super Seeds - Toasted

 

                                                            612504525_NewEnglandClamChowder0769.jpg.cd58aee37175c7883fe7c5195947f91c.jpg

 

                                                                                                           

 

 

Are those capers or green peppercorns on your chowder?    Either is a revelation to me.    I want both!

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eGullet member #80.

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liamsaunt

liamsaunt

Posted
Posted
23 hours ago, BeeZee said:

@liamsaunt, those flavors are right in my wheelhouse...link to recipe?

 

Here is the tagine recipe (the first of the three recipes in the article)

 

https://www.bostonglobe.com/2020/02/18/magazine/recipes-3-chicken-stews-soups-that-skip-searing-step/

 

And the rice: https://food52.com/recipes/72155-instant-pot-moroccan-spiced-rice

 

I cooked it in my rice cooker, not in the instant pot.  I bought an instant pot about a year ago but it's still in the box haha

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Anna N

Anna N

Posted
Posted
1 hour ago, TdeV said:

Alas, the Boston Globe is behind a paywall. . . But the spiced rice wasn't!

Don’t know how much help this might be. It lists the ingredients but not the method. 

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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

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JoNorvelleWalker

JoNorvelleWalker

Posted
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Posted
3 hours ago, Margaret Pilgrim said:

 

Are those capers or green peppercorns on your chowder?    Either is a revelation to me.    I want both!

 

I thought they were blueberries.

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

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mgaretz

mgaretz

Posted
Posted (edited)
7 minutes ago, TdeV said:

Hi @mgaretz, that salmon looks lovely! What time/temp for sous vide?

 

122F for 45 minutes - that't from fresh/thawed.  If the salmon is frozen about an hour.

Edited by mgaretz (log)
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Mark

My eG Food Blog

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My NEW Ribs site: BlasphemyRibs.com

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BeeZee

BeeZee

Posted
Posted
4 hours ago, Anna N said:

Don’t know how much help this might be. It lists the ingredients but not the method. 

Well...I managed to get the whole recipe to reveal itself with some manipulation...thanks

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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liamsaunt

liamsaunt

Posted
Posted
9 hours ago, TdeV said:

Alas, the Boston Globe is behind a paywall. . . But the spiced rice wasn't!

 I tried to send it to you privately. It was good but not in my "must make again" file.

 

Tonight, two different proteins.  We are like Jack Sprat and his wife.  Chicken schnitzel with fries and salad

 

649737666_chickenscnhitzel.thumb.jpg.0d3def76b7f29fb9e1b398a0e707b1d7.jpg

 

Waygu flatiron steak with same salad and fries, and truffle butter

 

steak2.thumb.jpg.20a634416e02aeb6c0cb4328e71574ca.jpg

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suzilightning

suzilightning

Posted
Posted
20 minutes ago, liamsaunt said:

 I tried to send it to you privately. It was good but not in my "must make again" file.

 

Tonight, two different proteins.  We are like Jack Sprat and his wife.  Chicken schnitzel with fries and salad

 

649737666_chickenscnhitzel.thumb.jpg.0d3def76b7f29fb9e1b398a0e707b1d7.jpg

 

Waygu flatiron steak with same salad and fries, and truffle butter

 

 

I SOOOO understand.   

Me - salad, veg, some protein

Him - pasta, pasta,  tiny cut up protein, a waft of vegetables

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Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

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gfweb

gfweb

Posted
Posted
43 minutes ago, liamsaunt said:

 I tried to send it to you privately. It was good but not in my "must make again" file.

 

Tonight, two different proteins.  We are like Jack Sprat and his wife.  Chicken schnitzel with fries and salad

 

649737666_chickenscnhitzel.thumb.jpg.0d3def76b7f29fb9e1b398a0e707b1d7.jpg

 

Waygu flatiron steak with same salad and fries, and truffle butter

 

steak2.thumb.jpg.20a634416e02aeb6c0cb4328e71574ca.jpg

Lovely stuff.

Flat iron is so underrated. It's still cheap, tastes like beef and does great w sous vide and sear.

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Dejah

Dejah

Posted
Posted
15 hours ago, Margaret Pilgrim said:

 

Are those capers or green peppercorns on your chowder?    Either is a revelation to me.    I want both!

 

They are fresh green peppercorns. Discovered them a couple of years back at an Asian supermarket in Winnipeg. The last year or so, we've been getting them locally, Brandon. At first, they were not the freshest when they reach our store, but lately, they have been lovely fresh and green. When I have too many and they start to turn colour, I put them out to dry, then throw them into a grinder.

 

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Dejah

www.hillmanweb.com

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Dejah

Dejah

Posted
Posted

Trying out a new recipe tonight with beef short ribs.

The recipe said Beef Short Ribs with Chili Rub - a Weight Watchers recipe.  The dry rub consisted of finely ground espresso coffee, chipotle chili powder, cumin, Spanish smoked paprika.  I did them in the Ninja Foodie after marinating them over night.
Eaten with steamed green beans, carrots, and turnip fries. A nice change-up from the usual stew. 

 

                                                                                       871565014_CoffeeChipotleChiliRubbedShortRibs0782.jpg.8bf410989d4620da60ac2b606ca4deec.jpg

 

 

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Dejah

www.hillmanweb.com

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CantCookStillTry

CantCookStillTry

Posted
Posted

Corned Beef (I made on Sunday for Kidlets Lunchbox Sandwich Meat), Veg, Rustic Mash (AKA Mumma ain't got no time to peel these Pots) and a Mayo/Dijon/Wholegrain Sauce. 

I need to utilize every get ahead method I can during the week sometimes. 

 

20200303_204502.thumb.jpg.6188db7589bb7d4e2af2c3fe28b00e27.jpg

 

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Paul Bacino

Paul Bacino

Posted
Posted

I usually only post my own stuff!!  But recent trip to Vegas Pizza Rock was pretty successful.  Thats not my pie ( wifes and daughter )  I had a cracker crust pizza.  Pizza's were pretty good.  I asked for Tony  :)  not there.

btw  not a fan of whipped rigotta

 

 

49609214336_51811a1cfd_c.jpg

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Its good to have Morels

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BonVivant

BonVivant

Posted
Posted

Happy to eat my own food again.

anyiYi2.jpg

 

Split peas

KqMrGgO.jpg

 

Paste made from sun-dried tomatoes

XIqbiN9.jpg

 

In La Paz. Fried fish with garlic.
aNwdw8G.jpg

 

Mixed aguachile (octopus, scallops, prawns)
J8RGVPb.jpg

 

On 2/24/2020 at 9:24 PM, suzilightning said:

Where did you find sylvaner?  No picture of the bocksbeutel?

I used to adore that wine.

 

Supermarkets have it sometimes (I'm in Europe). I don't normally make photos of wine... here is a cheap silvaner.
cVnoLaT.jpg

 

 

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@Flickr

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chileheadmike

chileheadmike

Posted
Posted
4 hours ago, Paul Bacino said:

I usually only post my own stuff!!  But recent trip to Vegas Pizza Rock was pretty successful.  Thats not my pie ( wifes and daughter )  I had a cracker crust pizza.  Pizza's were pretty good.  I asked for Tony  :)  not there.

btw  not a fan of whipped rigotta

 

 

49609214336_51811a1cfd_c.jpg

 

My wife and I had pizza and beer there. Really good pizza. We went after spending most of the day at the Mob Museum around the corner. Also very cool.

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That's the thing about opposum inerds, they's just as tasty the next day.

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Duvel

Duvel

Posted
Posted (edited)

It started with „there is still a cabbage in the fridge“ and ended with a Japanese-themed evening, followed by „Nausicäa“ on Netflix (they have most Ghibli movies now) ...

 

Cabbage turned into Okonomiyaki ...

52038A4A-3FAC-4163-B031-795ED51A1642.thumb.jpeg.b5590fd6b0ccfa9fee0e787ad1b76f47.jpeg

 

Fried mackarel made a reprise as Nanbanzuke ...

725C1C1D-A9F2-47CE-873D-D9D64FDD6197.thumb.jpeg.8eb3530e3e45223e7bb0bd153179a4bd.jpeg

 

Matjes with Ponzu (always a winner)

AB9C17F2-8E46-4399-AC1B-1E25893A438C.thumb.jpeg.5d6befedcb87826d4aac82a20fdf1007.jpeg

 

Edamame (from the freezer)

251EA204-DB67-46E7-B21E-B7798819B5D6.thumb.jpeg.ae638a0ee45ee5df5d976618f30ee8ff.jpeg

 

Miso soup (with selfmade miso blend)

133F259E-833C-4C74-BC7A-7CE3352E60EF.thumb.jpeg.ec66d0c3db1d72e99d3d2e96df39ca0e.jpeg

 

And for the cook: Yamazaki highball ☺️

4A63BA5A-EFC5-4621-BE74-99826A9AEEB3.thumb.jpeg.d87fa1839b269d402fc903bbfc2839af.jpeg

Edited by Duvel (log)
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