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JoNorvelleWalker

Dinner 2020

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On 1/26/2020 at 1:03 PM, Duvel said:

Straightforward oxtail ragu, curtesy of yesterday’s meat special at our local butcher ...

 

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oxtails are a wonderful product.  Glad I can find them locally, currently at our local BJ’s warehouse store.  Your ragu looks delicious 

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Mixed fish ceviche with sesame seeds and daikon radish 

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Were the sesame seeds toasted?. Don't see them added here usually. 

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34 minutes ago, heidih said:

Were the sesame seeds toasted?. Don't see them added here usually. 

Sesame seeds were lightly toasted.  I add whatever crunch element I have free style ;)

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Tonight's dinner: Cauliflower Paprikash over rice.

 

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Edited by Dante (log)
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That is interesting. Paprika and cauliflower had not occurred to me but it makes sense. Thanks!  Funny how we get certain combinations in our heads and need a nudge to fly :)

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40763_sfs-buttery-spring-vegetables-74On Saturday I watched the latest episode of ATK while they made Buttery Spring Vegetables

I found all the vegs. at one of my nearby markets.

So, this is on my menu for dinner tonight.  I just have to pull a protein from the freezer...we'll see what I find.

 

The instructions are to put the cut-up turnips and asparagus into a steamer basket and steam over boiling water for 2 minutes.

Then add the sugar snap peas and steam for another 2 minutes.

Then add the radishes for another 2 minutes.

The sauce is made up of 1 Tbsp minced shallot, 1-½ tsps. white wine vinegar, ¾ tsp salt, ¼ tsp sugar, 6 Tbsps. butter cut into six pieces and chilled, followed by 1 Tbsps. minced chives.

 

Since I can't post the whole recipe (copyright), I will PM it to anyone who asks.

 

 
 
 

 

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Vegan Buddha bowl from the new America's Test Kitchen cookbook Bowls.  It's cauliflower rice tossed with spinach and seasoned with red pepper flakes, garlic, and turmeric, topped with roasted sweet potatoes, avocado, Indian-spiced crispy chickpeas, sauerkraut, and a creamy roasted red pepper-raw cashew-tahini dressing.  It sounded like such a weird combination that I just had to try it.  It was actually delicious and very satisfying.  

 

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28 minutes ago, liamsaunt said:

Vegan Buddha bowl from the new America's Test Kitchen cookbook Bowls.  It's cauliflower rice tossed with spinach and seasoned with red pepper flakes, garlic, and turmeric, topped with roasted sweet potatoes, avocado, Indian-spiced crispy chickpeas, sauerkraut, and a creamy roasted red pepper-raw cashew-tahini dressing.  It sounded like such a weird combination that I just had to try it.  It was actually delicious and very satisfying.  

 

 

Certainly colorful and a mix of textures and flavors. So the sauerkraut was cold? How did you crisp the chickpeas?

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1 hour ago, liamsaunt said:

Vegan Buddha bowl from the new America's Test Kitchen cookbook Bowls


It definitely looks pretty. I was not aware of the concept of “buddha bowls”, or maybe “bowls” in general. The idea is like a composed salad, just not mixed ? Is it by necessity cold ? 

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1 hour ago, heidih said:

 

Certainly colorful and a mix of textures and flavors. So the sauerkraut was cold? How did you crisp the chickpeas?

 

No, the sauerkraut was warm.  The chickpeas were tossed with olive oil and baked at 350 for about an hour, then tossed with spices and salt.

 

22 minutes ago, Duvel said:


It definitely looks pretty. I was not aware of the concept of “buddha bowls”, or maybe “bowls” in general. The idea is like a composed salad, just not mixed ? Is it by necessity cold ? 

 

No, this was a warm bowl of food, other than the avocado of course!  The cookbook is divided into salads, grain/bean bowls, noodle bowls and then soups.   Most things are warm.

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29 minutes ago, Duvel said:


It definitely looks pretty. I was not aware of the concept of “buddha bowls”, or maybe “bowls” in general. The idea is like a composed salad, just not mixed ? Is it by necessity cold ? 

 

It is a thing here in the US.  Sometimes warm, sometimes cold, like our "avocado toast" mania. Usually a grain, a protein, and various vegetables ....in a bowl. Dressings as you like. Perhaps a visual thing, and perhaps so you can eat the different ingredients as you please.  A good explanation is from Heidi Swanson (101Cookbooks)  https://www.101cookbooks.com/archives/vibrant-vegan-double-broccoli-buddha-bowl-recipe.html


Edited by heidih (log)
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I bought some really tiny mussels ... they were on offer due to their size and I did not really think it through what I could do with them. Finally, I decided to make a version of NE clam chowder - augmented by some dashi and a nice piece of cod. It turned out pretty tasty ... happy me 🤗

 

 

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

No, this was a warm bowl of food, other than the avocado of course!  The cookbook is divided into salads, grain/bean bowls, noodle bowls and then soups.   Most things are warm.

I don’t know where I got the idea because I have read your post over and over but I also thought that you said it was served cold. Apparently I have a completely out-of-control imagination. 

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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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1 minute ago, Anna N said:

Apparently I have a completely out-of-control imagination. 


In the background I can hear Michael Jackson “You are not alone ...” 

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12 hours ago, lindag said:

40763_sfs-buttery-spring-vegetables-74On Saturday I watched the latest episode of ATK while they made Buttery Spring Vegetables

I found all the vegs. at one of my nearby markets.

So, this is on my menu for dinner tonight.  I just have to pull a protein from the freezer...we'll see what I find.

 

The instructions are to put the cut-up turnips and asparagus into a steamer basket and steam over boiling water for 2 minutes.

Then add the sugar snap peas and steam for another 2 minutes.

Then add the radishes for another 2 minutes.

The sauce is made up of 1 Tbsp minced shallot, 1-½ tsps. white wine vinegar, ¾ tsp salt, ¼ tsp sugar, 6 Tbsps. butter cut into six pieces and chilled, followed by 1 Tbsps. minced chives.

 

Since I can't post the whole recipe (copyright), I will PM it to anyone who asks.

 

 
 
 

 

So, I made these buttery veg. Along with chicken thighs that I’d marinated in Yoshida Sauce an cooked in the CSO.

   

 

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Craving vegetables a lot lately.  Made a sort of olive and tomato salad to go with the last of the rueben fixings from Zingerman's

 

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Italian sausage and mozz. stuffed venison meatballs

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Couple of small mallards roasted in the CSO with some IP mushroom risotto

 

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Extra saucy coconut curry fish with pomegranate, another recipe from Half Baked Harvest.  She calls for cod, but I used hake from my fish share.  I also made some flatbread to help soak up all the tasty coconut sauce.

 

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Not much to look at, but very tasty nonetheless ... Burger, Raclette cheese, pickles, french fried onions, blended BBQ sauce & mustard, all served on a toasted Brioche bun.

 

 

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Tonight's dinner: stir fried noodles, broccoli and shiitake mushrooms topped with broiled salmon.  I would have liked double the broccoli and half the noodles.  Next time.  

 

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