Dinner 2020

scamhi · July 6, 2020

End to a long weekend started with little new potatoes halved with creme fraiche and caviar (osetra).

Greek salad with feta and grilled chicken breast, tzatziki on the side. white burgundy and it was followed by a old vine Albariño.

Edited July 6, 2020 by scamhi (log)

weinoo · July 6, 2020

4 minutes ago, liuzhou said:

Wontons come in several wrapper shapes, although the ones you have done so well are the classic. Round wrappers are usually reserved for jiaozi.

Egg in the filling is very unusual here. Cornstarch or any alternative starch, too.

Thank you! I couldn't really understand the egg, as I think it would make the filling really expand as it cooks?

liuzhou · July 6, 2020

1 minute ago, weinoo said:

Thank you! I couldn't really understand the egg, as I think it would make the filling really expand as it cooks?

I would guess so, too, but of course, I've never tried! Why would I?

weinoo · July 6, 2020

Yes, check my post again, @scamhi.

By the way, what wine shops do you use?

scamhi · July 6, 2020

2 minutes ago, weinoo said:

Yes, check my post again, @scamhi.

By the way, what wine shops do you use?

thanks. I didn't see that earlier.

I buy from everyone. In the city my top three are Chambers Street, Flatiron and Crush.

I bought a case of this H Lamy St Aubin from a broker in Napa in 2016 (paid $41.66 a bottle)

**Shelby** · July 6, 2020

Felt like making something a little out of the ordinary for us.

Zucchini flatbread. Pesto made with basil from the garden topped with mozzarella cheese. Baked and then topped with thinly shaved yellow squash, prosciutto and a sprinkle of red pepper flakes.

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Zucchini carpaccio. Yellow squash, sea salt, olive oil, lemon juice, basil, thinly shaved parmesan and pine nuts.

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Along with garden tomatoes and oxtail ragu.

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Edited July 6, 2020 by Shelby (log)

weinoo · July 6, 2020

2 hours ago, scamhi said:

thanks. I didn't see that earlier.

I buy from everyone. In the city my top three are Chambers Street, Flatiron and Crush.

I bought a case of this H Lamy St Aubin from a broker in Napa in 2016 (paid $41.66 a bottle)

We have similar tastes, with Chambers being my number 1.

Though I am thinking of placing an order with Astor, because I "need" some booze.

Duvel · July 6, 2020

2 hours ago, Shelby said:

Zucchini carpaccio. Yellow squash, sea salt, olive oil, lemon juice, basil, thinly shaved parmesan and pine nuts.

Wow 🤗

liamsaunt · July 6, 2020

We grilled pizzas last night. Pepperoni

Pesto

Clam

Margharita

And did a bakery curbside pickup for desserts for the teens

TicTac · July 6, 2020

Light summery meal - Vietnamese squid cold rolls - MYO (make your own - or in my case, make 2/3 kids then my own!)

fresh herb/peanut sauce, quick shredded carrot/cabbage pickle, mung bean noodles, griddled squid, zucchini sauté (garlic scapes, baby zucchini, zucchini flowers and leaves), green things (green onion, cilantro, deer tongue lettuce, shiso leaf, mint) - Nuoc Cham not pictured.

assembled.

rolling skills

😉

Norm Matthews · July 6, 2020

It probably wasn't a brilliant idea to decide to be baking all day today but I did it anyway. There were two recipes that I wanted to try. One was brioche with extra butter and honey and a roast chicken with a sauce made with star anise, cloves, soy sauce and ginger. There were directions for making pancake wraps but I had tortillas and use them instead.

heidih · July 6, 2020

4 minutes ago, TicTac said:

Light summery meal - Vietnamese squid cold rolls - MYO (make your own - or in my case, make 2/3 kids then my own!)

fresh herb/peanut sauce, quick shredded carrot/cabbage pickle, mung bean noodles, griddled squid, zucchini sauté (garlic scapes, baby zucchini, zucchini flowers and leaves), green things (green onion, cilantro, deer tongue lettuce, shiso leaf, mint) - Nuoc Cham not pictured.

😉

I am fairly flexible (stop laughing y'all) but never considered squid as the seafood. On of my favorite seafoods. Thanks for that. As to rolling technique - yours look really good.

TicTac · July 7, 2020

1 hour ago, heidih said:

I am fairly flexible (stop laughing y'all) but never considered squid as the seafood. On of my favorite seafoods. Thanks for that. As to rolling technique - yours look really good.

Thanks @heidih! Truth be told, this was leftover grilled squid from the previous night - when I saw how fresh it was at the market I had to get a bit extra assuming I would concoct some oddity with it. It was either this, or squid fried rice.

Apparently decade's old rolling skills are transferable....

kayb · July 7, 2020

Lord have mercy. Didn't cook the Berkshire porterhouse chops until tonight. They were sublime.

This would be the tenderloin portion of both chops; I left the strip side for Children A and C. No pork was wasted.

I do not have words for how tender, how unctuous, how flavorful this meat was. The rest of the veggies weren't bad, either.

I may not eat for two or three days. But I think I'm ruined for any other pork chop

robirdstx · July 7, 2020

Sizzling Grilled Chicken Fajitas

with Bacon and Jalapeño Refried Beans, Guacamole, Pico de Gallo and Sour Cream.

Before and after the fold.

Edited July 7, 2020 by robirdstx (log)

Miriravan · July 7, 2020

No picture, but I think peanut sauce mixed with cooked instant ramen noodles (don't judge me too harshly; I love the speed of them) and a couple handsful of random vegetable (tonight it was a seeded, sliced cucumber and a bunch of grated carrots) is officially my new 'too lazy to think/cook but too lazy/cheap to order in' meal. At least it has a high proportion of vegetables. That makes it healthy, right? Of course, if I'm honest, I would probably eat the peanut sauce with pretzels. Or tortilla chips. Or a spoon.

Edited July 7, 2020 by Miriravan
Because I hit post too soon. (log)

KennethT · July 7, 2020

49 minutes ago, TicTac said:

Apparently decade's old rolling skills are transferable....

Bob Marley would have been proud

heidih · July 7, 2020

53 minutes ago, TicTac said:

Thanks @heidih! Truth be told, this was leftover grilled squid from the previous night - when I saw how fresh it was at the market I had to get a bit extra assuming I would concoct some oddity with it. It was either this, or squid fried rice.

Apparently decade's old rolling skills are transferable....

Yes between spring rolls and burritos the rolling is in my neural pathway.

Margaret Pilgrim · July 7, 2020

Peppers and mozzarella

Coctel de camarones

Ann_T · July 7, 2020

Tonight's dinner.

Chateaubriand. Grilled.

With homemade Bearnaise sauce.

Franci · July 7, 2020

Soup with pasta, grilled Belgian endive and zucchini plus some smoked salmon and all the leftover odd pieces of bread I could find in the freezer

JoNorvelleWalker · July 7, 2020

Last night...

Chicken cacciatore. Tonight was grilled swordfish.

CantCookStillTry · July 7, 2020

Bangers N' Mash. Simple Comfort... and it is cold (to me) here.

Wholegrain Mustard Mash & Caramelised Onion Gravy.

I have 2kg sliced onion to use up 🤦‍♀️. I sliced 2kg and sent with the boys on their Bucks weekend. They ate 72 Sausages and forgot the onion.

liuzhou · July 7, 2020

Things were decidedly fishy today.

I bought a turbot and declined the vendor's offer to clean it, as always. They only ever know one way to cook it and it's seldom the way I want to cook it.

So I had to clean and filet it myself. No problem. I quite enjoy getting up to my elbows in fish guts.

4 filets

While they rested in the fridge, I made some clam soup using stock made from turbot skeleton and head. Usually clam soup is done here with mustard greens, but I didn't have any. Subbed some Malabar spinach .

Steamed the filets (2 at a time) and served with a tomato and basil (first harvest from my balcony this year) salad and some sesame and chilli paste.