Dinner 2020

[BKEats]

 

Taken from a video... Last night was fry night... I took the leftover picadillo and made papa rellenos with them.. This was pulled from a video.so, terrible shot but, it was kind of perfect.. simply boil waxy potatoes, rice, flatten, stuffed with picadillo, ballify.. Flour, slurry, bread crumbs, fry. 

 

 

 

I also made a green sauce was a combo of cilantro, vegan mayo, lime, vinegar, cumin jalapeno and garlic served with fried yucca or the potato.. 

[BKEats]

Green beans boiled in salted water, tossed hot with a mint, parsley, cashew pesto... Chana masala, a mix of kale and purple chard.  Tomato broth, wine, garam masala, garlic, onion, cinnamon.  White rice.  Twice frozen and then Fried tofu cubes soaked in a mojo and then breaded.  Potatoes boiled and tossed with a peruvian green sauce, san marzano tomatoes roasted in a low oven for 2 hours with garlic and shiso.   mixed green salad with a ginger soy dressing.  I was really happy with everything all in, it took the time of the kale to cook to make everything and there is enough leftovers to last a few days.. 

I forgot to take a photo until we were cleaning up leftovers. 

 

[robirdstx]

 

Caesar Salad and Toasted Beef Ravioli with Marinara Sauce

 

 

[Margaret Pilgrim]

Beets with Momofuku ranch

 

(Sarah Leah Chase's) Hungarian chicken, with Israeli couscous

[JoNorvelleWalker]

@Margaret Pilgrim (or anyone), how do you prepare Israeli couscous?  My daughter-in-law gave me some Israeli couscous back before the pandemic and I have yet to try it.

 

[Margaret Pilgrim]

KISS.    If there are no better (intelligible) instructions on the package, boil in salted water until tender.    Husband said I could have let this boil a few more minutes, but it was not much more than al dente.

[JoNorvelleWalker]

1 hour ago, Margaret Pilgrim said:

KISS.    If there are no better (intelligible) instructions on the package, boil in salted water until tender.    Husband said I could have let this boil a few more minutes, but it was not much more than al dente.

 

No package, no instructions.

 

[weinoo]

8 hours ago, JoNorvelleWalker said:

@Margaret Pilgrim (or anyone), how do you prepare Israeli couscous?  My daughter-in-law gave me some Israeli couscous back before the pandemic and I have yet to try it.

 

 

Let's hear from @shain.

 

But until we do, this is pretty informative. From Master Class...

[weinoo]

Last night - burgers, macaroni salad, corn off the cob, sautéed in what has become my go-to this summer, ramp butter. With scallions and chives.

 

Two nights ago - leftover scarpariello, steam girl reheated.  Maybe it's me, but sometimes this stuff tastes better the 2nd time.

[liuzhou]

Made too much rice last night, so refrigerated it and tonight was shrimp fried rice. Also includes garlic, ginger, chilli, shimeji mushrooms, scallions, curry spices and turmeric. No egg or soy sauce - I am not a philistine!

 

 

[scamhi]

Drove up to a friend's county house for the weekend. Brought food for dinner with us. These steaks were frozen solid and in my yeti. in order to be defrosted for dinner we took to the dashboard defrost.

tomato salad with olive oil and salt, fresh corn with butter, and grilled steak.

red burgundy

[Margaret Pilgrim]

3 hours ago, weinoo said:

 

Let's hear from @shain.

 

But until we do, this is pretty informative. From Master Class...

The couscous pictured above is actually moghrabiah, Lebonese couscous.     Slightly larger than Israeli.    Cousins.

[KennethT]

@scamhi Who was the producer of the Burgundy?

[shain]

25 minutes ago, Margaret Pilgrim said:

The couscous pictured above is actually moghrabiah, Lebonese couscous.     Slightly larger than Israeli.    Cousins.

 

Fregula, maftoul, moghrabiah, Israeli couscous - it's a large family.

 

13 hours ago, JoNorvelleWalker said:

@Margaret Pilgrim (or anyone), how do you prepare Israeli couscous?  My daughter-in-law gave me some Israeli couscous back before the pandemic and I have yet to try it.

4 hours ago, weinoo said:

Let's hear from @shain.

 

I make it by toasting it in a pot with some fat until somewhat browned. I'll often add other browned onion or other vegetables.

dd boiling or hot water - 1 cup of water per cup of couscous (but it can change a bit with the type of couscous, and the pot width).

Add salt (I use 1/2 tsp per cup).

Bring to a simmer, cover and cook on the lowest flame for 20 minutes.

Stir well before serving.

[Margaret Pilgrim]

Shain, thanks much for this.    FWIW, I find a two tined fork, like a small carving set fork, invaluable for "fluffing" rice and pilaf-like foods.  

[liamsaunt]

Cheese enchiladas, farmstead corn, lime rice

 

[scamhi]

2 hours ago, KennethT said:

@scamhi Who was the producer of the Burgundy?

Domaine Fourrier

[Dante]

Cheeseburger w/canned chipotles in adobo mixed in with the meat, steamed snow peas on the side.

[Dante]

Semolina, ricotta,and dill dumplings, accompanied by sauteed Brussels sprouts and noodles with fried shallots and oyster sauce

[Dante]

Poached chicken with scallions,  onion, and scrambled egg cooked in the poaching broth, over rice

[Dante]

Air fried chicken (brined, marinated in seasoned buttermilk, coated with rice flour), with oven-roasted tomatoes and mashed potatoes with steamed kale mixed in

[shain]

5 minutes ago, Dante said:

Semolina, ricotta,and dill dumplings, accompanied by sauteed Brussels sprouts and noodles with fried shallots and oyster sauce

 

What an inspiring combination! How did you find the pairing of oyster sauce and dill, as well as oyster sauce and ricotta?

[Dante]

2 minutes ago, shain said:

 

What an inspiring combination! How did you find the pairing of oyster sauce and dill, as well as oyster sauce and ricotta?

 

Thank you!  I'll confess that part of this was me throwing together what I could work with.  It all synergized remarkably well. If I were to do anything different, I'd have made it saucier somehow, as the dumplings, while tasty, turned out a bit on the dry side. 

[shain]

Just now, Dante said:

 

Thank you!  I'll confess that part of this was me throwing together what I could work with.  It all synergized remarkably well. If I were to do anything different, I'd have made it saucier somehow, as the dumplings, while tasty, turned out a bit on the dry side. 

 

Thanks, I love seeing cusine boundaries broken. 

[Dante]

4 minutes ago, shain said:

 

Thanks, I love seeing cusine boundaries broken. 

 

Thank you!  I tend to be pretty eclectic.  Not much one for "tradition". Plus, my pantry tends to be pretty eclectic as well, so I have a pretty broad selection of stuff on hand.