Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

JoNorvelleWalker

Dinner 2020

Recommended Posts

16 minutes ago, Kim Shook said:

@Shelby - I meant to ask - re: the corned beef sandwich kit.  How was the cole slaw?  I can't get my head around a mail order salad.  Did it come dressed?  Or did you do that part?  Inquiring minds.  

It was pretty good...needed some salt.  It was a creamy slaw and yes, it came dressed in a plastic container in a cooler type thing with ice packs.

  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites
13 hours ago, heidih said:

 

I meant from bees that gather from the plants or mixed in fruit in some form. Like when we say clpver or orange

Just asked the owners.  They are from bees that gather from the plants though they also do some infused honey.  They said they are constantly moving the hives around and use limited hives in an area.  Course in south Jersey its easy to find acres of blueberries to glean from.

  • Like 4

Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

Share this post


Link to post
Share on other sites

Charlie always wants Mac &Cheese with steak.  The steaks were in the freezer waiting for an event that didn't happen.   We also had squash stuffed with rice, onion, corn, poblano pepper and cheese. 

20200117_170048.jpg

  • Like 13
  • Delicious 2

Share this post


Link to post
Share on other sites

We like AB's Shakshuka so much we've made it a few times.

 

20200117_180427.thumb.jpg.21e5531f582879dbc18c8bd8a70423b8.jpg

 

This is just my 3 eggs, my wife eats 2 eggs.  We only put 5 in.

It makes more then the 2 of us can eat so we save the left over sauce and eat with Nan and it's very tasty.

 

  • Like 11
  • Thanks 1
  • Delicious 1

Share this post


Link to post
Share on other sites
27 minutes ago, Norm Matthews said:

Charlie always wants Mac &Cheese with steak.  The steaks were in the freezer waiting for an event that didn't happen.   We also had squash stuffed with rice, onion, corn, poblano pepper and cheese. 

 

I'll just take that squash as my meal :)

  • Like 2
  • Haha 1

Share this post


Link to post
Share on other sites

Husband asked for naked sliced cucumber which he would address

348967307_photo1-1.thumb.JPG.5569a3d5c864935899c0c25ef0ccbee2.JPG

He had designs on Blenheim apricot balsamic and blood orange olive oil brought by recent dinner guests.    I didn't get a taste...so I guess it worked.

 

Sausage and pepper pasta.   

275979947_photo2-1.thumb.JPG.9a2f5ca8876fc81aa9eec74e751bc005.JPG

 

Excellent.  

  • Like 15
  • Thanks 1
  • Delicious 1

eGullet member #80.

Share this post


Link to post
Share on other sites
On 1/16/2020 at 1:33 AM, Okanagancook said:

Yes, battered and deep fried!  

Actually my onion rings were breaded and oven baked 😊

Still not healthy by any means. But I am not brave enough to deep fry anything at home. 


Edited by CantCookStillTry (log)
  • Like 1
  • Thanks 1

Share this post


Link to post
Share on other sites
12 hours ago, Raamo said:

We like AB's Shakshuka so much we've made it a few times.

 

20200117_180427.thumb.jpg.21e5531f582879dbc18c8bd8a70423b8.jpg

 

This is just my 3 eggs, my wife eats 2 eggs.  We only put 5 in.

It makes more then the 2 of us can eat so we save the left over sauce and eat with Nan and it's very tasty.

 

 

That's looks delicious, the recipe also seems to be well spiced (thought personally, I'd skip the lemon).

Shakshuka sauce keeps well, I always makes double or triple batches. Makes a great weekday dinner - just throw in an egg :)

  • Like 4
  • Delicious 1

~ Shai N.

Share this post


Link to post
Share on other sites
1 hour ago, shain said:

 

That's looks delicious, the recipe also seems to be well spiced (thought personally, I'd skip the lemon).

Shakshuka sauce keeps well, I always makes double or triple batches. Makes a great weekday dinner - just throw in an egg :)

 

I love the preserved lemon, would not skip it!

  • Like 3

Share this post


Link to post
Share on other sites

Costco Filet--  Regular  (Cast Iron Cook )   The tenderness was awesome/  flavorful too

 

49403157748_a7cff652ba_b.jpg

  • Like 14
  • Delicious 1

Its good to have Morels

Share this post


Link to post
Share on other sites

Ciceri e tria.

Pasta mista, some of it fried. Chickpeas, Italian soffritto,  rosemary, parsley, garlic, parm.

 

 

IMG_20200111_162125.jpg

  • Like 13
  • Delicious 2

~ Shai N.

Share this post


Link to post
Share on other sites

 I baked up some Cuban bread from the latest issue of Cook's Country magazine

 

1157453624_cubanbread.thumb.jpg.0dd8a19912f31315a68378691b0cc0bd.jpg

 

And used it to make swordfish banh mis

 

2095579500_swordfishbanhmi.thumb.jpg.5416ca83e5f68b5d2c17e068ccba97af.jpg

  • Like 16
  • Delicious 2

Share this post


Link to post
Share on other sites

Saturday evening: family wanted to go for Thai. Searched for a decent restaurant, found it, made reservations and was getting ready to leave. Wife returns from the cellar, still unpacking boxes from Hong Kong, and had found our Raclette grill, so ... change of plans - and actually a quite happy one, as we had copious amounts of cheese and cold cuts at home !


3D476A4D-063F-4B43-9B6E-A96EDC40C530.thumb.jpeg.5cadfde69a13f6aff8f12631491c4daa.jpeg

  • Like 14
  • Thanks 2
  • Delicious 2

Share this post


Link to post
Share on other sites
8 hours ago, CantCookStillTry said:

Actually my onion rings were breaded and oven baked 😊

Still not healthy by any means. But I am not brave enough to deep fry anything at home. 

 

Would love to hear more about your method!  They look fantastic.

 

I have tried a few times to do baked onion rings (fries I have down pat) but have had mixed results...

Share this post


Link to post
Share on other sites

@Duvel 

 

is this the Raclette-ie

 

thing of a mageegie ?

 

[ pls excuse spelling  ]

 

well

 

how does it work ?

 

Ive studied Your Complete Table'

 

one Id not just like

 

but gobble up

 

no Rain in my comment :

 

what's the situation in your area 

 

for Tongue ?

 

various T's ?

 

miss it myself

 

razor thin 

 

in the Top of the Line

 

sandwich 

 

cheers

  • Like 3

Share this post


Link to post
Share on other sites

You put whatever you like (e.g. cold cuts, fruit, potatoes, mushrooms) into individual little pans and top them with raclette cheese (or other varieties). Then you put it into the raclette grill, which is a broiler with a strong top heating element, that will melt the cheese over the content of your pan. The broiler coil is directly under the metal cover, which in turn gets pretty hot and is used for roasting bread, or frying bacon ...

 

Ox tongue (cured and boiled) is easily available at any butcher. I do love it as waferthin slices piled on top of rye bread with some dijonnaise or sometimes horseradish mayo ...


Edited by Duvel (log)
  • Like 2
  • Thanks 2

Share this post


Link to post
Share on other sites

Tonight's dinner: Chicken Marbella variation (using just chicken breast, and done as a saute dish) with steamed corn (with nutritional yeast, smoked paprika, and umeboshi vinegar) on the side.

83479651_548456409213551_8368859237861818368_n.jpg

  • Like 7

Share this post


Link to post
Share on other sites

sheet pan roast of cauliflower and large 13-15 shrimp with a salsa verde

IMG_1098 copy.jpg

  • Like 12
  • Delicious 2

Share this post


Link to post
Share on other sites

Left a plate of fuyu on the table in order to ask husband what dressing he wanted.    He attacked the plate, happy with nature's flavors.   ....all gone.

 

1023919342_photo1-2.thumb.JPG.b0c01e0606551dfebe05eb67c1d6b5bf.JPG

 

Green chili and cheese enchiladas

1309305239_photo2-2.thumb.JPG.4104fa109047ef241587906a67f3a2df.JPG

 

1811946028_photo3-1.thumb.JPG.ce60bcbb6a71c25cecdf98655bd3c114.JPG

 

  • Like 12
  • Delicious 1

eGullet member #80.

Share this post


Link to post
Share on other sites

Duck Confit - 68C/36hrs
Celery Root Puree - 85C/1.5hrs
Duck Fat Potatoes
Watercress and Pink Navel Orange Salad
 

 

CAB23845-1421-4595-A2A8-080D1FE68A91.jpeg

FE098962-0EE8-44A7-B1D8-4056A5F11A74.jpeg

  • Like 16
  • Thanks 1
  • Delicious 3

Share this post


Link to post
Share on other sites

It snowed here last night so I made soup for supper.  Two kinds, because of course no one can agree on what ingredients they like 🙄  Creamy chicken, mushroom, and mini gnocchi

 

963640867_chickensoup.thumb.jpg.ac5ab39d235c420d02d8a2789f2ce8e6.jpg

 

Pumpkin and apple with bacon-pumpkin seed granola

 

1723410327_pumpkinsoup.thumb.jpg.1d4061869bdbec88a8123227bd4240fd.jpg

 

Both recipes from the Half Baked Harvest cookbooks

  • Like 11
  • Delicious 3

Share this post


Link to post
Share on other sites

No photos, dinner at home last night also. Pan seared tuna that I had briefly marinated in soy/lime/ginger, oven roasted broccoli and garnet sweet potato (microwaved sweet potatoes until softened a bit, cut in to 1/2" thick circles, sprinkle of ancho chili, salt, and one drop of honey on top of each before roasting).

  • Like 1

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

Share this post


Link to post
Share on other sites

Noma Seefood Season

 

I like Seafood and even more to Seefood and we decided to hit Seafood Season at Noma post NYE festivities to start 2020 on a high.

 

Copenhagen was cold - wet and windy and I was jet lagged and sleepy but the show must go on as instructed by my loving wife....... and you have not met my MIL yet......

 

 

Noma

 

w8zeDve.jpg

 

 

 

 

 

The Seafood menu

 

ixf2AFp.jpg     

 

 

 

 

 

The offerings pics in no particular order

 

2E7xEww.jpg     

 

 

 

 

 

6cwfwqZ.jpg

 

 

 

 

 

zteB3qG.jpg

 

 

 

 

 

L4fqo6a.jpg

 

 

 

 

 

rRYuXI5.jpg

 

 

 

 

 

YLpHf6M.jpg

 

 

 

 

 

IAaYCAu.jpg

 

 

 

 

 

aeDssMx.jpg

 

 

 

 

 

2DXwiTI.jpg

 

 

 

 

 

FePkKIS.jpg

 

 

 

 

 

a7lLQAD.jpg

 

 

 

 

 

YNE0LjC.jpg

 

 

 

 

 

ciPEMM4.jpg

 

 

 

 

 

39V9iJX.jpg

 

 

 

 

 

pBAxPTr.jpg

 

 

 

 

 

pMDqvmq.jpg

 

 

 

 

Next stop will be in a small French restaurant with an Argentinian Chef: Le Mirazur.....here we come.......


Edited by Nicolai (log)
  • Like 12
  • Delicious 2

Share this post


Link to post
Share on other sites

×
×
  • Create New...