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We did a cycling tour through the vineyards surrounding our hometown. November brought cold weather and great autumn foliage, but our 6 year old did not appreciate his parents dragging him out for a two hour bike ride in the misty weather ...

 

03F62A39-0172-4FF4-AE13-98B59F009793.thumb.jpeg.35313d65e28c38eca0e33bddbb1b8b78.jpeg

 

Coming back home I felt I had to make it up to him and improvised a hot pot ... luckily we had some items at hand.

 

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Got this shichimi togarashi with yuzu peel from a dear Japanese friend. It is so aromatic ...

 

68B5B48C-F7EA-450E-8AEF-5B10B044957F.thumb.jpeg.3588682db48684e3788c4dad64be6f23.jpeg


Asahi - good to have stock !

 

3D7A09B3-8AAB-4874-A8EA-AADC8B30D20B.thumb.jpeg.09e839d8b60766e91604eb7de7afed96.jpeg

 

Getting ready ..

 

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Yum - and the little one was happy, too ...

 

1E6BB1B5-22EA-4A9C-9578-11F0328FF944.thumb.jpeg.571dbf60b4dbd4710d3ec0403067e72c.jpeg

 

And finally something to warm up the cook 🤗

 

E3C87207-8BA9-4060-A213-DA569E29FF4E.thumb.jpeg.916fc9bcf7034dec010d36f925bcb3a5.jpeg

Edited by Duvel (log)
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45 minutes ago, Duvel said:

We did a cycling tour through the vineyards surrounding our hometown. November brought cold weather and great autumn foliage, but our 6 year old did not appreciate his parents dragging him out for a two hour bike ride in the misty weather ...

 

03F62A39-0172-4FF4-AE13-98B59F009793.thumb.jpeg.35313d65e28c38eca0e33bddbb1b8b78.jpeg

 

Coming back home I felt I had to make it up to him and improvised a hot pot ... luckily we had some items at hand.

 

7518C5F8-6867-4D10-82D9-5CD27A40EC65.thumb.jpeg.8df4134a546ec1b26c6b2a7214e61c31.jpeg


Got this shichimi togarashi with yuzu peel from a dear Japanese friend. It is so aromatic ...

 

68B5B48C-F7EA-450E-8AEF-5B10B044957F.thumb.jpeg.3588682db48684e3788c4dad64be6f23.jpeg


Asahi - good to have stock !

 

3D7A09B3-8AAB-4874-A8EA-AADC8B30D20B.thumb.jpeg.09e839d8b60766e91604eb7de7afed96.jpeg

 

Getting ready ..

 

311CA723-6763-40C4-834D-C9219D0D481E.thumb.jpeg.b24bdbd50f69fde1e86956796fe1a654.jpeg

 

Yum - and the little one was happy, too ...

 

1E6BB1B5-22EA-4A9C-9578-11F0328FF944.thumb.jpeg.571dbf60b4dbd4710d3ec0403067e72c.jpeg

 

And finally something to warm up the cook 🤗

 

E3C87207-8BA9-4060-A213-DA569E29FF4E.thumb.jpeg.916fc9bcf7034dec010d36f925bcb3a5.jpeg

Wow- that looks like a feast for 8 people!

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5 minutes ago, KennethT said:

Wow- that looks like a feast for 8 people!


There are a very few leftovers, but more importantly more than one litre of intensively flavoured stock. I am so looking forward to this ...

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Last night we were in the neighborhood of our favorite Thai seafood place, and because it was just so nice out we couldn't resist!

 

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Shrimp chips with nam prik pao - nice and shrimpy.

 

20201108_181057.thumb.jpg.b30aed1f04c0096ab941786b2a87e24a.jpgLimeaid

 

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Raw shrimp with lime juice, chiles and herbs - like a Thai ceviche

 

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Fried gourami salad with coconut lime dressing.

 

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Pak boong

 

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A typical Thai steamed fish with lime/chili sauce

 

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Dessert - ground peanut and black sesame in a sweet ginger soup.... And another order of shrimp chips - they're addictive!

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13 hours ago, Shelby said:

The recipe is from Vivian Howard's new Cookbook "This Will Make It Taste Good".  The base is something she calls Red Weapons (which is something I wouldn't make unless I had really good tomatoes--not to sound snobbish, but the tasteless grocery store ones just won't do).  I can pm you the recipe if you want it :) .  The liquids are white wine vinegar and rice wine vinegar.  There are jalapeños, onions, ginger, turmeric, mustard seeds (off the top of my head, I don't have my book next to me).  Anyway for the pickled shrimp you marinate them in the red weapons over night with added herbs when you serve them.

@Shelby Please do pm me the recipe for Pickled Shrimp. Thank you!

 

Supper tonight was helped along by Instant Pot.  Hungarian Goulash with a few leftover green beans and carrot, egg noodles, and a Garlic Dill bun from my neighbor. Whew! Enough garlic to keep any Covid virus away!                                

 

                                                           366633044_HungarianGoulash2568.jpg.91eb93de842881dbe421497480ec47bf.jpg

 

Picked up some more of the Hot Mama Drizzlers and a pair of oven mitts today @66% off. Now, how to use these Drizzlers...


                                                           2065337775_GSDrizzlers2567.jpg.18191b83544207def7889b07211370d7.jpg

 

   

 

                            

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Dejah

www.hillmanweb.com

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On 11/8/2020 at 7:35 PM, patti said:

Happy days are here again!
 

Pork tenderloin with balsamic fig sauce. 
 

856D3783-433C-4B4B-961B-9CAE5871DB7C.jpeg.6fdedcfeac727778a048e6f3f8606838.jpeg

 

 

 

Over Gorgonzola mashed potatoes. 
 

8F9597AB-777D-4E17-A0EC-3BB5338B1A4A.jpeg.2df886842a83623c21a51e3fd53dca96.jpeg


Patti this looks stunning. Gorgonzola mashed potatoes is now on my to do list for Thanksgiving. 

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PastaMeshugana

"The roar of the greasepaint, the smell of the crowd."

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

My eG Food Blog (2011)

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Back home. Simple dinner. We walked past a butcher while on a stroll and then had to drive back the next day to purchase a Tomahawk Steak my husband HAD to have. 

I am scared of it. But tonight is not Steak Night. My personal preference to test a butcher is by the quality of their Pork Sausage. Something traditionally used to prevent waste but that has the ability to be so good in the right hands - and awful in the wrong ones 🤷‍♀️

 

So bangers and mash tonight. Dipping gravy for the child 🤦‍♀️

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The sausages looked great and had nice flavour, not all that fatty. But once I hit a piece of gristle it's game over for me.  😞

 

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17 hours ago, Duvel said:


As one does ...

 

Care to share some details on the quail ?

 

Sure--  Had 4 boneless quail/  the night before seasoned with Tony Chachere's no salt season blend ( Bagged and rested )

next day made the marinade-  I dont measure much so approx.

Soy -  low sodium 4T

Sambal -1T

Garlic -1-2 clove

Ginger 1.5 " nob cleaned and diced

white wine -2T

oil-  i used a touch of avocado

dash of seseme oil

approx. 2T of honey--I added to my sweetness level

BBQ sauce-1t-T  ( had some home made stuff )

 

 

Add couple diced rosemary leafs  (  what I had was pretty big )

I micro waved that..to melt the honey   allowed it to set and come together.  About 30 mins. before grilling added 1/2 marinade to quail with large sprig of rosamary.

 

Grilled on plancha /  waiting on Korin  grill ) flipping twice and basting.

 

Mushrooms-- cleaned/  dry pan cook / added salt/ butter and garlic/ touch of wine/  then heavy cream and parm and pepper.  add a bit of water a simmer

 

Wine: 50586858812_e1cfe58c3d_z.jpg

 

Cheers Doc

 

PS--need link to those child sushi sticks  :)

Edited by Paul Bacino (log)
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Its good to have Morels

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22 minutes ago, Paul Bacino said:

 

Sure--  Had 4 boneless quail/  the night before seasoned with Tony Chachere's no salt season blend ( Bagged and rested )

next day made the marinade-  I dont measure much so approx.

Soy -  low sodium 4T

Sambal -1T

Garlic -1-2 clove

Ginger 1.5 " nob cleaned and diced

white wine -2T

oil-  i used a touch of avocado

dash of seseme oil

approx. 2T of honey--I added to my sweetness level

BBQ sauce-1t-T  ( had some home made stuff )

 

 

Add couple diced rosemary leafs  (  what I had was pretty big )

I micro waved that..to melt the honey   allowed it to set and come together.  About 30 mins. before grilling added 1/2 marinade to quail with large sprig of rosamary.

 

Grilled on plancha /  waiting on Korin  grill ) flipping twice and basting.

 

Mushrooms-- cleaned/  dry pan cook / added salt/ butter and garlic/ touch of wine/  then heavy cream and parm and pepper.  add a bit of water a simmer

 

Cheers Doc

How did the flavors of the ginger, soy and sambal go with the rosemary?  You don't often see them together..

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34 minutes ago, KennethT said:

How did the flavors of the ginger, soy and sambal go with the rosemary?  You don't often see them together..

 

 

I didnt think it overwhelmed  anything..   most of the sweetness came thru first.  It was only added late and grilled.

 

Worked ok for me

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Its good to have Morels

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17 hours ago, Duvel said:

We did a cycling tour through the vineyards surrounding our hometown. November brought cold weather and great autumn foliage, but our 6 year old did not appreciate his parents dragging him out for a two hour bike ride in the misty weather ...

 

03F62A39-0172-4FF4-AE13-98B59F009793.thumb.jpeg.35313d65e28c38eca0e33bddbb1b8b78.jpeg

 

 

Well, we were thinking of Spain post covid but after these pics I think we'll just come and stay with you.  We'll be a family of 4 (kids 12 & 7) ok? 

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That wasn't chicken

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4 hours ago, Eatmywords said:

Well, we were thinking of Spain post covid but after these pics I think we'll just come and stay with you.  We'll be a family of 4 (kids 12 & 7) ok? 


I’d pick holiday in Spain anytime over Germany (at least as long as my Catalan wife is reading my posts) 😜

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Fish cakes again.  Tonight was Acadian redfish from my share.  This is not the redfish that is famous for being blackened.  It is a small, abundant fish that is off New England, mostly Maine and MA.  It is a sweet fish, but dang it is full of bones!  So, now when I get it, I commit to poaching it and picking through for bones before cooking the final dish with it.  Despite my best efforts, two bones slithered through 😒  Anyway, this was a spicy fish cake with a lime-cilantro aioli,  miso glazed harukei turnips,  and an unfortunate rice cake I made from leftover vegetable fried rice that I had frozen a few weeks ago in a good hearted effort to not waste food.  That rice cake was not....good.  The fish, sauce, and turnips were though.  The plate could have used some cilantro garnish but I used the last of mine in the sauce.  I need to place a grocery order....

 

1797491375_acadianfish.thumb.jpg.571b4264642123c47af81ba6b4e87f4e.jpg

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On 11/8/2020 at 8:35 PM, patti said:

Happy days are here again!
 

Pork tenderloin with balsamic fig sauce. 
 

856D3783-433C-4B4B-961B-9CAE5871DB7C.jpeg.6fdedcfeac727778a048e6f3f8606838.jpeg

 

 

 

Over Gorgonzola mashed potatoes. 
 

8F9597AB-777D-4E17-A0EC-3BB5338B1A4A.jpeg.2df886842a83623c21a51e3fd53dca96.jpeg

 

Ooh, yum! That looks particularly enticing, @patti. Could you please provide a recipe?

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A Weight Watcher's recipe for Bouillabaisse. It was quite lovely. I bought cooked frozen P.E. I mussels from Safeway, black tiger shrimp with heads, and frozen clams in the shell from a Chinese grocery store. No fresh shellfish available here very often on the prairies, and when they are available, not reliable in terms of being "live".
I've had good luck with the frozen items, and it's easy to throw together. To me, it's the broth, which I thickened ever so slightly. Still good enough for slurping!

 

                                                                               Bouillabaisse2571.jpg.58d4ae4b4378f4086caca2084d39d487.jpg                         

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Dejah

www.hillmanweb.com

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Pork ribs with 豆瓣酱 (dòu bàn jiàng), garlic, ginger, Shaoxing wine, soy sauce and scallions. Served with rice and stir fried (more like wilted) spinach and garlic. I do love that neanderthal delight in gnawing meat from bones. Actually, no gnawing was required - the meat was falling off.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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