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13 minutes ago, Norm Matthews said:

I saw a recipe called Creamy Garlic Chicken and it looked good but when I read the recipe just before going to the store, I thought it looked a lot like Chicken Florentine so I looked up some of those recipes and decided to do Giada de Laurentiis' recipe.  

 

I also wanted to try a new coleslaw recipe with tricolor slaw mix, pineapple and bacon. While I was making it, I suddenly had remembered that awful salad at every church social in the 1960s with cabbage, carrots, pineapple and lime jello.  I wondered if the person who made up this recipe was maybe the granddaughter of the person who made up that green jello salad.  I went ahead and made it with a little trepidation.  I figured if it was terrible, I wouldn't tell anyone.  The pineapple was just a slight addition to the taste and the bacon hardly noticeable.  Charlie said it was good.

 

Well ya omitted the lime jello so you are golden. Cabbage is such a sturdy player.  Not done bacon as it tends to dominate if you use smoky stuff.  but tart apples, craisins - many things find themselves in the mix. I think I mentioned before the study chewy Chinese noodles boiled in a soy broth. All the kids still remember fondly. These are kids with a well rounded palates. 

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On Friday, I put together some Chicken Spaghetti to take to a fellow church goer and his mom (this is the guy who didn’t wear a mask and exposed us to Covid😠).  Before mixing:

IMG_3330.thumb.jpg.907629da6d82e3f2500c3da381329877.jpg

 

After baking:

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This makes a LOT and so the plan was that half would go to them with bread and a vegetable to make 2 meals for each of them.  And half would stay with us a become dinner and leftovers.  Unfortunately, my MIL ended up back in the hospital and didn’t come home until yesterday.  So, I wrapped up the other half and Jessica took it out to them.   

 

Mr. Kim made a good salad tonight – with nuts and apples and much more interesting stuff than I usually manage:

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Topped with Momofuko Ranch and fried rice noodles.  We had some leftover chicken from the chicken spaghetti, so I went with chicken quesadillas:

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(Mr. Kim’s with jalapenos). 

IMG_3341.jpg.80476b1a0507bbe22ca9e6ba686c4069.jpg

 

Jessica is doing our shopping since we are seriously quarantining again, and she got tons of broccoli.  I did @Marlene's Broccoli Gratin with Streusel.  Before the topping:

IMG_3335.jpg.fe0ed773bb697ace3e8e4b54a5369df6.jpg

 

Out of the oven:

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Steak, Chips & Salad for Monday Tea. 

Oven Fries - slightly over done, I have an air frier but couldn't be bothered fetching it out. Anchovy butter for the rib steak (lemon, wholegrain, anchovies, capers, garlic & onion). Beetroot, Carrot & Onion with Rabbit food for salad. 

20200907_194524.thumb.jpg.0f7dee79681c5a0043e8984de2faef7d.jpg

 

I tried the constant flip method for the first time for the steak, flipped every minute for 6 minutes total. I have to say, having been firmly camp don't touch, it wasn't bad. Although I probably wouldn't have burnt the chips if I had left it alone! 

20200907_194550.thumb.jpg.22c48dba0a982415415cd14296e526e2.jpg

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Heresy!  But in lieu of a backyard, a grill, or anything else which might make this labor day weekend normal...

 

111401165_Meatballsandspaghetti09-06.jpeg.e469d9eb50b5ae4f8164fa544746c9d4.jpeg

 

I spent a few hours making meatballs and sauce yesterday. Meatballs are 50/50 pork and beef, with one egg, some soaked bread crumbs, Parmesan (first time user for meatballs), herbs, sweated onion and garlic, blah blah blah.

 

And as @Franci suggested a while ago, the sauce and balls atop the pasta. More cheese at table.  Broccoli raab in garlic and oil alongside. a nice 2015 Chianti.

 

This is good stuff. Screw the grill.

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Mitch Weinstein aka "weinoo"

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58 minutes ago, weinoo said:

Heresy!  But in lieu of a backyard, a grill, or anything else which might make this labor day weekend normal...

I spent a few hours making meatballs and sauce yesterday. Meatballs are 50/50 pork and beef, with one egg, some soaked bread crumbs, Parmesan (first time user for meatballs), herbs, sweated onion and garlic, blah blah blah.

 

And as @Franci suggested a while ago, the sauce and balls atop the pasta. More cheese at table.  Broccoli raab in garlic and oil alongside. a nice 2015 Chianti.

 

This is good stuff. Screw the grill.

 

Well I do like things grilled. The smell says summer. To me this weekend is Santa Maria tri-tip at  beach house but oh well.

All the kids I fed over the years considered the meatballs an appetizer and came back later for the noodles and sauce.

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Tritip (131F 5 hours finished on charcoal) with chili/coffee sauce

053.thumb.jpg.2d5be1f10a8ec6b3d1addc7ded1cad06.jpg

 

 

Roasted carrots and parsnips with a light teriyaki glaze

 

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Mac and cheese (by request)

 

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Edited by gfweb (log)
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@gfweb, how do you make your coffee-ancho sauce? I'm pondering a pork loin for later this week, and I sure think that'd be good on it.

 

 

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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13 minutes ago, kayb said:

@gfweb, how do you make your coffee-ancho sauce? I'm pondering a pork loin for later this week, and I sure think that'd be good on it.

 

 

 

 

 That does sound good with pork loin.

 

The recipe is inexact. I taste it and adjust accordingly.

 

Sautee garlic (no browning!) add a cup or more of coffee and simmer a while, strain out the garlic bits and add a  varying amount of chili powder to taste.

 

Simmer a bit...add sugar (maybe two tsp? maybe more), a tsp of light soy...salt as needed.  If it tastes a bit lacking I'll add in some powdered chicken bullion (Goya)

 

Thicken with cornstarch

 

I've used maple syrup as sweetener, but as the chili gets stronger t he maple is lost and adds nothing.

 

I've wondered about kicking up the coffee with added freeze dried coffee.

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3 minutes ago, gfweb said:

 

 That does sound good with pork loin.

 

The recipe is inexact. I taste it and adjust accordingly.

 

Sautee garlic (no browning!) add a cup or more of coffee and simmer a while, strain out the garlic bits and add a  varying amount of chili powder to taste.

 

Simmer a bit...add sugar (maybe two tsp? maybe more), a tsp of light soy...salt as needed.  If it tastes a bit lacking I'll add in some powdered chicken bullion (Goya)

 

Thicken with cornstarch

 

I've used maple syrup as sweetener, but as the chili gets stronger t he maple is lost and adds nothing.

 

I've wondered about kicking up the coffee with added freeze dried coffee.

I think that rather than using a lot of coffee, I would use instant espresso powder - then you could use some kind of stock as the main liquid which would give it a rounder mouthfeel.

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19 minutes ago, KennethT said:

I think that rather than using a lot of coffee, I would use instant espresso powder - then you could use some kind of stock as the main liquid which would give it a rounder mouthfeel.

 

Sound thinking.

I pretty much end up there by adding the Goya powdered soup.

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6 hours ago, CantCookStillTry said:

Steak, Chips & Salad for Monday Tea. 

Oven Fries - slightly over done, I have an air frier but couldn't be bothered fetching it out. Anchovy butter for the rib steak (lemon, wholegrain, anchovies, capers, garlic & onion). Beetroot, Carrot & Onion with Rabbit food for salad. 

20200907_194524.thumb.jpg.0f7dee79681c5a0043e8984de2faef7d.jpg

 

I tried the constant flip method for the first time for the steak, flipped every minute for 6 minutes total. I have to say, having been firmly camp don't touch, it wasn't bad. Although I probably wouldn't have burnt the chips if I had left it alone! 

 

Burnt fries!?  They look IDEAL!  Send them over my way, you can have the limp/flaccid ones! 😛

 

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13 minutes ago, TicTac said:

Burnt fries!?  They look IDEAL!  Send them over my way, you can have the limp/flaccid ones! 😛

 

 

Round here that is Micky D - limp.Never understood how the kids could eat those things.

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16 minutes ago, heidih said:

 

Round here that is Micky D - limp.Never understood how the kids could eat those things.

 Back when MicDicks used to cook their fries in animal fat, they reigned supreme - I would always ask for them extra crispy.

 

 

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4 hours ago, gfweb said:

 

 That does sound good with pork loin.

 

The recipe is inexact. I taste it and adjust accordingly.

 

Sautee garlic (no browning!) add a cup or more of coffee and simmer a while, strain out the garlic bits and add a  varying amount of chili powder to taste.

 

Simmer a bit...add sugar (maybe two tsp? maybe more), a tsp of light soy...salt as needed.  If it tastes a bit lacking I'll add in some powdered chicken bullion (Goya)

 

Thicken with cornstarch

 

I've used maple syrup as sweetener, but as the chili gets stronger t he maple is lost and adds nothing.

 

I've wondered about kicking up the coffee with added freeze dried coffee.

 

Thanks!

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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Looking for opinions - caveat, I need them in the next hour or so!!!

 

I was planning a striped bass with Thai tom kha flavors - I've been debating making the full tom kha soup and then simmering the fish in it for the last few minutes, or reducing the soup into a kind of brothy sauce - sort of like a curry consistency.  Any opinions on which you'd prefer?  Also, and I guess this depends on the sauce/soup question, but serve with rice noodles (like as a noodle soup with fish chunks) or with rice on the side that you can spoon some soup/sauce over?  What I worry about with the rice noodles is having the fish pieces break up too much when eating the noodles sitting in the bowl below them.  Striped bass isn't that firm of a fish....

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26 minutes ago, KennethT said:

Looking for opinions - caveat, I need them in the next hour or so!!!

 

I was planning a striped bass with Thai tom kha flavors - I've been debating making the full tom kha soup and then simmering the fish in it for the last few minutes, or reducing the soup into a kind of brothy sauce - sort of like a curry consistency.  Any opinions on which you'd prefer?  Also, and I guess this depends on the sauce/soup question, but serve with rice noodles (like as a noodle soup with fish chunks) or with rice on the side that you can spoon some soup/sauce over?  What I worry about with the rice noodles is having the fish pieces break up too much when eating the noodles sitting in the bowl below them.  Striped bass isn't that firm of a fish....

 

I would personally prefer door #2) the thicker / curry-like consistency. That'll give you a little more adhesion to your meat.

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PastaMeshugana

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"What's hunger got to do with anything?" - My Father

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Chicken enchilada casserole (not pretty), included black beans and lots if veggies. Avocado that had seen better days, and a beer that was living in the back of the fridge for a long time, the “best before” date was literally today...*phew* crisis averted.😉

 

A985B611-4912-4707-B01D-72210907F378.jpeg

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Probab

43 minutes ago, pastameshugana said:

 

I would personally prefer door #2) the thicker / curry-like consistency. That'll give you a little more adhesion to your meat.

Probably too late but I would prefer reduced a bit and noodle. I do not mind if the fish breaks up. Flavor is the key. Let us know how you go.

Edited by heidih (log)
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