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JoNorvelleWalker

Dinner 2020

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My deliveries on Wednesday and Thursday loaded me up with lots of goodies. And with no real room in the freezer, I'm just cooking like crazy.

 

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I wanted something easy Thursday night for dinner, and had gotten scallops that day. So I made a ramen-like soup, with lots of vegetables, and poached the scallops in the broth as well. I prefer them pan fried, but this worked okay.

 

Last night, I got fancy and made what might even be considered, in other times, two dinners. Here, one was served as a side dish...

 

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Asparagus and ramp butter risotto, with some beautiful local asparagus. The highlight though...

 

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A lovely, heritage chicken from my friends at Ends Meat. Braised in white wine, chicken stock and various aromatics,  enriched with crème fraîche, with the fresh morels and porcini added back in.

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Posted (edited)

Takeout again last night. Niece and nephew asked for pizza. Pizza is hard to come by where we are right now, but we found a place that does New England style bar pizza with contactless pickup, so we ordered from there.  Bar pizza is not my favorite--I prefer thin crust, but you have to compromise sometimes so...

 

Thai peanut wings.  There were also buffalo wings, but they never got eaten (in fridge for another time), so no pics of those

 

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Nephew wanted mac and cheese as well as pizza.  Seems weird to me, but lots of things are weird these days. I tasted it and thought it was bland, but he ate the entire container.

 

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Veggie pizza

 

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Arugula pizza

 

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Three little pigs pizza (bacon, pork belly, ham)

 

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Mushroom and arugula pizza

 

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Bonus picture of our view

 

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Edited by liamsaunt (log)
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1 hour ago, BKEats said:

 

Never... I have literally cooked with tofu less than 20 times in my life... We developed a spicy tofu bahn mi for the shop   We press and then messed with the frying temps, lengths and the amount of times.. But, never froze.  I will have to try it, thanks! 

 

 

I  freeze it on occasion. Quite a difference in texture at least to me. Sometimes I splurge on the small batch fresh stuff  - see link - bout 5 minutes away so not bad for Los Angeles. Again a different "animal".  I like to snack on  the grocery store stuff lightly pressed  (paper towel abuser here)  and letting sit for just a bit with squeeze of orange, turmeric dusting, fish sauce and olive oil. (I know it is a mash up). Domino sized and broiled one rack down. Gets a "skin" and creamy center. 

https://www.kcet.org/shows/the-migrant-kitchen/tofu-so-good-people-eat-it-plain-with-a-spoon-meiji-tofu-in-gardena

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Had an old friend over - felt good after the last months to restart our social life. I made some Thai-ish BBQ ...


Cucumber & squid salad ...

 

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Lamb larb ...

 

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Pineapple fried rice ...

 

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Lemongrass pork belly, chicken satay & shrimps (and garlic honey veal, that was gone too soon)

 

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Tom Kha Gai (doesn’t look like much, but was veeeeery good)

 

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Dessert for all: coconut milk rice with mango icecream ...


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Dessert for me: Hakushu 12

 

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Wow, looks like you went out to a fancy thai restaurant.  That tablecloth looks awesome too, it all looks like you went to Pok Pok. 

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15 minutes ago, BKEats said:

Wow, looks like you went out to a fancy thai restaurant.  That tablecloth looks awesome too, it all looks like you went to Pok Pok. 

 

No kidding eh....that hollowed out pineapple...come on now, show off!

 

😛

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48 minutes ago, TicTac said:

 

No kidding eh....that hollowed out pineapple...come on now, show off!

 

😛

 

At least he did not demonstrate that spiral pineapple cut. I am such a barbarian with ananas.

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Posted (edited)
1 hour ago, TicTac said:

 

No kidding eh....that hollowed out pineapple...come on now, show off!

 

😛

 

I am definitely making that for my son


Edited by BKEats (log)
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Lasts night, peppers, then chicken Strogonoff with couscous

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Early dinner tonight, blistered shishitos and mushrooms, followed by bloody hamburger pucks, greens and frites

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Still in that Thai feeling... Steamed dorade with lime juice broth. Simple flavors but addictive!

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Shown with a lovely skin contact orange wine from Israel!

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2 minutes ago, KennethT said:

Still in that Thai feeling... Steamed dorade with lime juice broth. Simple flavors but addictive!

00000IMG_00000_BURST20200530201755895_COVER-02.thumb.jpeg.bde4d1e6201b4546ef32627bbd65bb45.jpeg

 

Shown with a lovely skin contact orange wine from Israel!

 

A smiling fish -  good luck/ happy finale

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Posted (edited)

I did a shop today at a local Korean run grocery store..  Lots of fun things...

 

For example:

 
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Tonight I made a simple daal.. Onion, ginger, mustard seed, garam masala, curry, cayenne, tomato paste a little sugar, a bit of clove.. I also cooked these greens I purchased mid week.. They were called callaloo but, i don't really see that as a real name.. It was a very good.. Cooked with garlic, wine, paprika, veg stock a little homemade pickled peppers and the red sorrel. 
 
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Edited by BKEats (log)
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I loved those fried. Good snack with beer. But to be honest I thought the fried crickets were better.

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5 hours ago, TicTac said:

 

No kidding eh....that hollowed out pineapple...come on now, show off!

 

😛


To be honest: I’ve never had it without that hollowed out pineapple, when in Thailand. Since you need only the flesh to make it  ...

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Posted (edited)
4 hours ago, BKEats said:

 

I am definitely making that for my son

 


That was my primary target group as well (my son, not yours). But alas - he decided that the squid salad was his favourite ...

 

 

0C4F9F9A-9E8C-4037-BD9A-66758E43CC85.jpeg


Edited by Duvel (log)
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16 minutes ago, Duvel said:


That was my primary target group as well (my son, not yours). But alas - he decided that the squid salad was he favourite ...

 

 

0C4F9F9A-9E8C-4037-BD9A-66758E43CC85.jpeg

Adorable AND wise. 

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Posted (edited)
48 minutes ago, BKEats said:

. I also cooked these greens I purchased mid week.. They were called callaloo but, i don't really see that as a real name.. It was a very good.. Cooked with garlic, wine, paprika, veg stock a little homemade pickled peppers and the red sorrel. 

Why? Typical Trini and other island green. We tend to sub collards in the US as canned are well canned


Edited by heidih (log)

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3 minutes ago, heidih said:

Why? Typical Trini and other island green. We tend to sub collards in the US as canned are well canned

 

 

what i read was that callaloo is a dish and that there are several different greens that can be used to make this dish.. collard, taro greens, a few others were mentioned.. 

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1 hour ago, BKEats said:
49952667413_c8e3a81614_z.jpg
 
 

 

 

Goes down smoooooothhhh... :P

I do love poking around similar stores, though my options here are more limited. Very much enjoyed the spicy smoked duck necks I found on one trip, and I couldn't resist "strange taste horse beans."

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“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

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Dinner tonight was to have been bread.  Bread, coleslaw, salami and cheese that weren't getting any younger.

 

After I prepared and dressed the coleslaw I realized the bread, my beautiful bole, had completely molded.  I had yet even to cut into it!  And no, @Duvel, you do not get a photograph.  Plan B is baked potato and an aging chicken breast.  It may be a late meal but at least the rum and peanuts should hold out.

 

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Posted (edited)

Jiucai hezi - chives, spring onions, eggs, cellophane noodles. Flavored with pepper, sesame oil, oyster sauce, soy sauce, ginger. Par baked than pan fried.

Vegetarian pseudo black pepper buns (hujiao bing) with mushrooms, tofu, spring onion, egg as a binder, loads of pepper, some five spice, soy sauce and sesame oil.

Dipping sauce of black vinegar, hoisin sauce, chili oil.

 

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I had leftover filling, so today I placed it in hollowed out ciabatta, baked until crisp. Same sauce, this time with some sesame paste.

It's very good. Noted to myself I should do more sandwiches with Chinese flavors (and other Asian cousins).

 

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Edited by shain (log)
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~ Shai N.

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@shain - Just lovely 🤗

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I've been wanting to be outside all of the time lately.  Spending a lot of time in the garden.  Garden looks good.  The house does not.  I need to clean....but my spirits are so much better when I'm outside.  That's an excuse right?  Right??? lol.  Anyway, I've felt like I've been in a food rut again so trying to rectify that.

 

Venison cheeseburgers on pretzel bun

 

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Got this pretty chard the other day so catfish, mac and cheese and chard

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Last night I made some pasta.  Spinach and cheese ravioli.

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Salad topped with nasturtium flowers

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Ravioli topped with crawfish alfredo

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