Dinner 2020

[shain]

Indonesian style green beans with tomatoes, onion, garlic, ginger, turmeric, chili, coriander seeds and a few more spices.

Pecal with kaffir lime scented rice, stir fried zucchini and chilies, fried tempeh, egg, tomatoes. The sauce is peanut based with tamarind, garlic, ginger, kaffir lime, lime zest, chilies, fish sauce, coriander seeds and cumin. I must note that right after taking a picture, I covered the rest of the pecal ingredients with a properly sized (but unphotogenic) serving of sauce.

 

 

 

[mgaretz]

Salmon, grilled on the PAG with orange juice glaze, broccolini steamed in butter.

 

 

[Duvel]

Today was a public holiday in Germany, and this might be the only place where I can report that I spend a good part of the day making what you can get 5 min away from here for a few Euros 🤔

 

Anyway, I decided to make Döner. I used ground beef, kneaded it with spices, onion, ice water and a bit of cornstarch into a meat dough. 
 

 

Baked it to an internal temperature of 70 oC.

 

 

Cooled down and sliced thinly, before flash fryind in a screaming hot pan ...

 

 

 

Made two flatbreads to go with it ...

 

 

 

A classic “Dönerteller” with all fixings and some fresh bread (and a beer). Super tasty - a day well spend 😉

 

[Kim Shook]

@kayb – I’m making a double batch of braised beef with gravy tomorrow.  I’ll leave some here and take the rest to Mr. Kim’s parents.  Like you said, it’s not seasonal, but I can do it in the IP! 

 

@Ann_T – I feel the same way you do re: pineapple on pizza, but seeing that crust, I’d put aside my feelings and dive in!

 

@liuzhou – lovely chips!

 

@liamsaunt – that chicken in sour cream jogged my memory.  I have a recipe that my MIL used to cook all the time that was similar.  We all loved it.  I need to dig that out.  I bet it’s been 15 years since I made it. 

 

@rotuts– your ground beef looks delicious!  I never, ever thought to cut it instead of trying to form with my hands.  I’m guessing it is really tender and moist that way since it isn’t “packed” at all! 

 

Dinner last night started with a salad:

 

I had a flatbread leftover that I wanted to use.  I cut it up and tossed with olive oil and some seasonings and baked a bit in the oven.  I was hoping for a Panzanella-style salad with some so-called Chicago-Style Creamy Garlic dressing that I made:

It looked good:

But the bread bits just felt like stale, overly chewy bread.  The dressing was good, though.  Plate:

Leftover fried green tomatoes with remoulade, corn, fried shrimp with sweet chili sauce, yellow squash, and cornbread.  The shrimp was frozen, bought to make a Bang-Bang-style snack, but I got tired of it blocking the freezer door. 

 

[Okanagancook]

7 hours ago, Duvel said:

Today was a public holiday in Germany, and this might be the only place where I can report that I spend a good part of the day making what you can get 5 min away from here for a few Euros 🤔

 

Anyway, I decided to make Döner. I used ground beef, kneaded it with spices, onion, ice water and a bit of cornstarch into a meat dough. 
 

 

Baked it to an internal temperature of 70 oC.

 

 

Cooled down and sliced thinly, before flash fryind in a screaming hot pan ...

 

 

 

Made two flatbreads to go with it ...

 

 

 

A classic “Dönerteller” with all fixings and some fresh bread (and a beer). Super tasty - a day well spend 😉

 

That looks very interesting.  Thanks for taking the time to document the process....yes a day well spent.

[Franci]

Very cool @Duvel! 
 

Today I made duck leg confit for my husband. My daughter and I had some meatballs, very tasty and tender. My son doesn’t like polpette and he wanted what he calls steak haché...better known  as burger patty. Strange as certain names stay with you. In my house, growing up, we call them Bismarck even without the egg...everybody coming to our house would ask what are you people talking about 🤣🤣🤣 anyway, side of

carrots and broccoli stalks

and green beans. I also had brown rice with a good spoonful of spicy kimchi paste. 

 

Edited June 12, 2020 by Franci (log)

[heidih]

2 hours ago, Franci said:

 My daughter and I had some meatballs, very tasty and tender. My son doesn’t like polpette and he wanted what he calls steak haché...better known  as burger patty. Strange as certain names stay with you. In my house, growing up, we call them Bismarck even without the egg...everybody coming to our house would ask what are you people talking about 🤣🤣🤣

 It is funny, My nephew (Aussie) kept telling grandparents he would like spag bol -  they had NO clue. And as I've noted  before my brother in law looking waitress dead in the eye as she says "soup or salad" and he hears "super salad" and says YES!

Edited June 12, 2020 by heidih (log)

[Kim Shook]

Picked up dinner from an old favorite tonight after shopping.  Mr. Kim's chili dogs:

 

and my club:

[CantCookStillTry]

She ain't pretty.. but she's my (husbands) Supper 😂. 

 

After a bad day and a (few) Beer(s), my Husband randomly said he wanted to remember what "Bunnings Tasted Like". 

 

Sausage on Bread with Tomato Sauce and OHAS onion. 🤢

 

 

And and and ... to avoid being eviscerated by the local @Captain of the ship ... I buttered the god damned bread this time 😂😉

[weinoo]

 

3-mushroom casarecci. 

 

 

A little sautéed local asparagus alongside. You almost don't miss meat with these meaty mushrooms.

Edited June 12, 2020 by weinoo (log)

[Duvel]

1 hour ago, weinoo said:

You almost don't miss meat with these meaty mushrooms

Funny ... for me it is exactly the other way around: with a nice piece of meat, I don’t miss any mushrooms 😉

Edited June 12, 2020 by Duvel (log)

[liuzhou]

1 hour ago, weinoo said:

 

3-mushroom casarecci. 

 

A little sautéed local asparagus alongside. You almost don't miss meat with these meaty mushrooms.

 

 

What mushrooms did you use?

[weinoo]

5 minutes ago, liuzhou said:

 

What mushrooms did you use?

Cremini, shitake and morels.  I was thinking of adding some soaked, dried porcini, which I often do when making a mushroom pasta or risotto, but it really didn't miss them.

[liamsaunt]

On 6/10/2020 at 7:33 PM, Shelby said:

What movie did you pick  

 

Glengarry Glen Ross 🙂

 

Kofta with tzatziki sauce, hummus from Jerusalem, pita and salad

 

[Okanagancook]

Last night was air fryer small chicken leg; Julia's stuffed tomatoes done in the CSO and from M. Clark's Dinner cookbook pasta and asparagus.  It was too much food...leftover pasta for lunch.

[weinoo]

24 minutes ago, liamsaunt said:

Glengarry Glen Ross 🙂

 

You went for the happy, uplifting movie?! And didn't have Chinese food!

[rotuts]

@Okanagancook

 

looks like a tasty dinner

 

didn't want it to slide on to the floor 

 

while you were refilling you Personal Beverage :

 

[heidih]

3 hours ago, weinoo said:

 

3-mushroom casarecci. 

 

 

A little sautéed local asparagus alongside. You almost don't miss meat with these meaty mushrooms.

 

 

Ok that is dinner though I do not have your lovely pasta shape at hand. The shrooms were waving at me "now!"

[Nicolai]

Met some friends for a bite at a Levant restaurant serving a mix of Syrian Lebanese and Palestinian dishes.

I will save posting the usual Hummos - Tabouleh.....etc

 

1- Libation

- Bottles water

 

2- Appetizers

- Fatteh: Bread - Chick Peas - Yogurt - Theeneh - Almond Slivers and Pine Nuts fried in EVOO (the real deal should be fried in Ghee)

 

 

 

- Salad:

- Watermelon - Feta Cheese - Baby Spinach and Blueberries. Balsamic and Pomegranate Molasses dressing with EVOO

 

 

 

 

 

4- Mains

- Kebbe bel Saniyeh: Crushed wheat with mince Lamb meat layering fried mince meat and pine nuts. Dressed with Almond Slivers. Oven baked

 

 

 

 

 

- Kofta bel Saniyeh: Mince Lamb meat in fresh spicy Tomatoes coulis. Oven baked

 

 

 

 

 

- Kofta bel Theeneh: Mince Lamb meat and potatoes in a Theeneh Lemony sauce. Oven baked,

 

 

 

 

 

Dessert: Knefe bel Jebn. Off picture

 

 

 

 

 

 

 

Edited June 12, 2020 by Nicolai (log)

[mgaretz]

Made a traditional challah.  I think it came out much better than the no-knead version.  The traditional had better texture - more chewy.  

 

Had some dental work done so my mouth was a bit sore, so made  some chicken and veggie soup despite it being 90 degrees.  Served with a piece of the challah, no butter required!

 

 

 

 

[heidih]

@Nicolai You tempt and entice us and ALSO educate us 

"- Fatteh: Bread - Chick Peas - Yogurt - Theeneh - Almond Slivers and Pine Nuts fried in EVOO (the real deal should be fried in Ghee)

 Thank you

[Dante]

Air fried tofu with green beans, carrots, and cabbage in red curry sauce over rice

[Duvel]

My parents are visiting over the weekend and I prepared some BBQ ...

 

All ready to go ...

 

 

Tomato & buffalo mozzarella ...

 

 

Mixed dips & cheeses ...

 

Freshly made flatbread ...
 

 

A surprising find - very tasty !

 

 

Grilled veggies ...

 

Fennel salsiccia, veal skewer, lamb saddle ...

 

Shrimps ...

 

 

A childhood memory: Dolomiti

[heidih]

Y'all do NOT mess around  We are in

[shain]

4 hours ago, Nicolai said:

- Fatteh: Bread - Chick Peas - Yogurt - Theeneh - Almond Slivers and Pine Nuts fried in EVOO (the real deal should be fried in Ghee)

 

 

I love fetteh, I really should make some soon. All looks delicious.