Dinner 2020

[ambra]

On 10/29/2020 at 1:09 PM, scamhi said:

this is an old Lidia Bastianich recipe of spareribs roasted with vinegar, honey and red pepper.

Served with sautéed cabbage.

These looked so good, I promptly Googled the recipe and made them! It may have been the only time I've gotten something with pork right! I did find the recipe a little too watery so I reduced the sauce and then coated when the ribs were done. Worked like a charm! Sorry, no pic, they ended up standing over the stove and finishing them before they even go to the table. 😁 So thanks!! 

Edited October 30, 2020 by ambra (log)

[Dante]

Chicken and mushroom bulgogi in lettuce wraps with a side of steamed corn (with umeboshi vinegar, smoked paprika, and nutritional yeast)

[Margaret Pilgrim]

4 hours ago, weinoo said:

 

I had a ton of ginger in this one for sure.  And that chili oil I spooned on top I made with scallions, ginger and red chili.

Maybe it was also the red onion in that veg stock that added to the interesting color.

While it is readily available at the many dim sum storefronts on nearby Clement Street, my experience with congee is limited to the menu service at Cal Pac Med Center hospital where it is served 24/7.    Chicken and ginger are the two identifiable flavors, and I've not seen chili oil offered.    But it is my reliable breakfast choice and lunch add-on whenever I've had the bad luck to be an inmate.  

[patti]

Last night, naan flatbread, with Genoa salami. 
 

 

Tonight, pork chops and sweet potatoes. This pork chop is huge. After the photo, my husband and split it. 

 

 

[robirdstx]

 

New England style Clam Chowder (with Bacon) ~ Hard to get a good photo, but the flavor was there!

[JoNorvelleWalker]

33 minutes ago, patti said:

Last night, naan flatbread, with Genoa salami. 
 

 

Tonight, pork chops and sweet potatoes. This pork chop is huge. After the photo, my husband and split it. 

 

 

 

I like your plate.  As well as the pork chop and sweet potato, one of my favorite pairings.

 

 

[liuzhou]

10 hours ago, weinoo said:

@liuzhou do you have congee out in your city?  How is it made?

 

See here.

[patti]

20 minutes ago, JoNorvelleWalker said:

 

I like your plate.  As well as the pork chop and sweet potato, one of my favorite pairings.

 

 

Thank you! The plate was a gift. World Market!

[weinoo]

 

(Faella) Pasta e fagioli. (Garbanzos and a few orphan ayocote negros, which were screaming for use from the fridge).

[shain]

@weinoo Those two pasta shapes are so pretty together Also, I love pasta with beans / chickpeas.

 

Roasted veggies, finished with fresh mozzarella, basil, a bit of balsamic vinegar, pepper and olive oil. Served with a warm crisp baguette.

I passed some of the veggies over a live flame before roasting them in order to introduce some grill flavor.

 

 

Pre roast:

[Ann_T]

Not big on salads so the best time to make one for Moe is when I'm not hungry.

Made him a steak salad with sauted mushrooms,grilled red peppers and asparagus, artichoke hearts, tomatoes with a tarragon vinaigrette. 

[liamsaunt]

Kale, tomato and paneer saag with cinnamon-clove-cashew rice and naan.  The saag and rice and Meera Sodha recipes.  Naan courtesy of ATK.

 

[Kim Shook]

@liamsaunt – your sliders sound wonderful.  What a great combination.  I’ve made myself a note on my “Menus” Word doc to do that sometime. 

 

We opted for an easy dinner Thursday night – Mexican.  The pictures are kind of sad looking because they package all the topping separately for takeout.  Jessica’s beef chimichangas with rice:

 

My taquitos:

 

Mr. Kim’s enchiladas looked a little better:

Everything tasted good, though. 

 

On Thursday, I continued with the char siu prep.  This is out of the oven after the first 15 minutes and brushed with marinade:

 

Finished:

I added a sprinkle of salt at the end.  Mr. Kim and Jessica felt it needed some heat, so I may add a touch of something next time.  It was very good and wonderfully tender. 

 

Last night we finally had the char siu.  I stir fried some vegetables:

 

Heated the pork in the CSO:

 

Seriously over-cooked some Jasmine rice 😠, and served with the pork on top:

It was truly delicious.  Thank you so much for sharing the recipe, @Dejah! Also, regarding the fat – it didn’t seem like it was a problem at all after it cooked.  I also served some truly awful frozen eggrolls:

I really need to get busy and make @Shelby's recipe for these!

[KennethT]

@Kim Shook that char siu looks fantastic!

[mgaretz]

Chicken tenders with panko breading, cooked in the air fryer.  Served with steamed Brussels sprouts with butter.

 

 

 

[Duvel]

This past week we had autumn school holidays. My parents were kind enough to take our 6 year old to the Baltic sea coast, where I already spend every autumn holiday as a kid. We dropped him off last week and today went to my parents home (about 300 km north from where we live) to pick him up. I prepared some food that he and my parents would enjoy to celebrate the occasion ...

 

Sourdough, 80% wheat/20% rye at 80% “hydration” using butternut squash puree.

 

Served with Hubertus Schmalz, a delicious mix of pork and goose fat with apples, onions and herbs ...

 

 

Lasagna: Marcella Hazans ragu alla Bolognese recipe as the base, plus a butter-laden bechamel. It is so simple, yet so good. There are no further pictures, as the whole thing disappeared in minutes ...

 

 

Donuts - Happy Halloween 🎃

 

 

And an icecream called “Dolomiti” - a fond childhood memory that beside me only my son enjoys ...

 

 

Chased by some more adult options  ...

 

 

Good times ☺️

Edited October 31, 2020 by Duvel (log)

[pastameshugana]

54 minutes ago, Duvel said:

Served with Hubertus Schmalz, a delicious mix of pork and goose fat with apples, onions and herbs ...

 

 

 

And an icecream called “Dolomiti” - a fond childhood memory that beside me only my son enjoys ...

 

 

Chased by some more adult options  ...

 

 

Good times indeed! Your bread looks fantastic, and that schmaltz...oh my.

 

For the 'dolomiti' ice cream - what is the flavor?

 

[Anna N]

10 minutes ago, pastameshugana said:

Served with Hubertus Schmalz, a delicious mix of pork and goose fat with apples, onions and herbs ...

I will take the schmalz, please.  Used to make something similar with goose fat, apples, onions and peppercorns. 

[Duvel]

27 minutes ago, pastameshugana said:

 

Good times indeed! Your bread looks fantastic, and that schmaltz...oh my.

 

For the 'dolomiti' ice cream - what is the flavor?

 

Thanks !

 

Dolomiti is (from top to bottom): lemon, raspberry and woodruff. When I was a kid (some 35 years ago), the green part was much brighter - it was shortly after discontinued as (legend has it) the green colorant was classified as CMR. The new version, which came out maybe some 10 years ago as part of the 80’s nostalgia wave at least tastes like I remember the original ... but the green color - I liked the old one better 🙃

[Duvel]

8 minutes ago, Anna N said:

I will take the schmalz, please.  Used to make something similar with goose fat, apples, onions and peppercorns. 

Goose fat alone is a bit too liquid for me as a spread*. I use about half-half of goose and pork - get all the flavour and something that allows to get a decent layer of fat on your bread ...

—-

* at least at the ambient temperatures my (Catalan) wife appreciates. Here, at my parents home, of course German household temperatures prevail and goose fat would be rock solid as well 😉

[Norm Matthews]

We had Cornish hens (at Charles request) with rice, spinach and corn muffins. 

[patti]

Shrimp salad.

 

[Margaret Pilgrim]

Peppers

 

Noodles and pork belly

 

[robirdstx]

 

Our 45th Anniversary Dinner (and just the two of us due to this stupid, stupid virus). We had planned to have a party with family and friends. Fingers crossed for having it next year.

[patti]

6 minutes ago, robirdstx said:

 

Our 45th Anniversary Dinner (and just the two of us due to this stupid, stupid virus). We had planned to have a party with family and friends. Fingers crossed for having it next year.

Happy Anniversary! Looks like a great meal!