Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2020


JoNorvelleWalker

Recommended Posts

Lamb Chops & Ugly Salad. 

I cheat most salad nights and make a big, less aesthetically pleasing bowl of salad that I can use for dinner and the boys Lunch wraps. I feel the "Killer" (lamb) we got may have been a little young? It's very mild, but then I grew up with Hogget and Mutton so I guess I like a "punch in the face" lamb flavour. I can't touch the fat though. I can't eat chops. I have a sample out of one of the kids middle bits - I blame my mother. 

20201208_203502.thumb.jpg.a788be452e8bbddbb6e8ecf175453087.jpg

  • Like 13
  • Delicious 3
Link to comment
Share on other sites

It was a cloudy and relatively cool day yesterday so I made this soup recipe from the NY Times.  To add a bit more body to it, some reviewers suggested adding rice or noodles.  I had a few leftover veggie dumplings from an Asian carryout, so I added them.  https://cooking.nytimes.com/recipes/1021325-shrimp-cilantro-and-tamarind-soup

tamrsh.jpg

  • Like 12
  • Delicious 1
Link to comment
Share on other sites

Kimchi jjigae. With home made kimchi and all kind of things, including potato starch noodles (quick recipe below), enoki mushrooms, vegetable stock, tofu, calamari (although I don't eat it) gochujang.

Radishes with rice vinegar, fish sauce, toasted sesame, garlic, spring onion.

Zucchini, mixed with salt and sugar then drained. With rice vinegar, sesame oil, a touch of garlic, peanuts.

 

PXL_20201127_124921247.thumb.jpg.05aae3979d98df972a53bc055c09946d.jpg

PXL_20201127_114914804.thumb.jpg.738ebd1c7823a3c464ca738a9d5418e8.jpgPXL_20201127_115948655.thumb.jpg.7b30f7ff8952fd3f3b4630a548fc9a88.jpg

 

Potato starch noodles:

In a bowl, mix: 90 g potato starch, 2 tsp oil, 1/2 tsp salt.

Add 75g boiling water. Mix well.

Knead a little.

Flatten and slice into desired shape and width.

Optionally roll each strand so that it has a round profile.

Dust with some starch.

To serve, boil until reaches the desired (chewy) texture. Wash with cold water.

  • Like 13
  • Thanks 1
  • Delicious 1

~ Shai N.

Link to comment
Share on other sites

1 hour ago, shain said:

Kimchi jjigae. With home made kimchi and all kind of things, including potato starch noodles (quick recipe below), enoki mushrooms, vegetable stock, tofu, calamari (although I don't eat it) gochujang.

Radishes with rice vinegar, fish sauce, toasted sesame, garlic, spring onion.

Zucchini, mixed with salt and sugar then drained. With rice vinegar, sesame oil, a touch of garlic, peanuts.

 

PXL_20201127_124921247.thumb.jpg.05aae3979d98df972a53bc055c09946d.jpg

 

 

Potato starch noodles:

In a bowl, mix: 90 g potato starch, 2 tsp oil, 1/2 tsp salt.

Add 75g boiling water. Mix well.

Knead a little.

Flatten and slice into desired shape and width.

Optionally roll each strand so that it has a round profile.

Dust with some starch.

To serve, boil until reaches the desired (chewy) texture. Wash with cold water.

 

This is awesome, and timely!  There is this great Netflix show called 'Flavourful Origins' that has 12minute segments on various Chinese foods/ingredients, often VERY unique. 

 

The last episode I saw was about potatoes and how the Chinese have created potato starch noodles, which looked delicious! 

 

I now must try this.  Thank you!

  • Like 1
Link to comment
Share on other sites

46 minutes ago, liuzhou said:

 

Potato starch is also widely used in Sichuan rather then corn starch fo thicken sauces, coat meat etc.

 

I also use potato starch quite often for those usages. It behaves a bit differently, mostly to the better. There's good comparisons of staff properties in Modernist Cuisine and in On Food and Cooking.

  • Like 1

~ Shai N.

Link to comment
Share on other sites

On 12/7/2020 at 10:51 AM, sjemac said:

Still experimenting with some little used venison cuts while they are still fresh.

This is the thin layer of muscle that exists between the skin and carcass of animals.  It gives that striped pattern to the back of properly skinned lamb and deer carcasses but most hunter pull it off accidentally with the skin.

 

1488438167_File_000(6).thumb.jpeg.aaa1416598ab05bde109150e2025f426.jpeg

 

Slathered it with a thin layer of duxelles and thyme, salt and pepper and then rolled and tied them before searing and placing in a 450 degree oven for ten minutes.

 

1506851487_File_002(2).thumb.jpeg.98b4b653d53a9c3243001a20c31bbd2b.jpegFile_003.thumb.jpeg.f0e0be123b560f14901e91f5d224c9c6.jpeg

 

Sliced thickly and served with a port wine, venison stock and red currant jelly reduction and pomegranate seeds.  Tasted like venison and mushrooms but had a texture like very tender, thin calamari.  Interesting to say the least and I'd have to try it again with different flavourings before I could decide whether I actually like it.File_004.thumb.jpeg.97795586d66ec4d752525ee56034ae38.jpeg

 

 

 

 Perhaps it would benefit from sous vide?

 

 

 

  • Like 2
Link to comment
Share on other sites

3 hours ago, gfweb said:

 

 

 

 Perhaps it would benefit from sous vide?

 

 

 

Probably.  This was my first time playing with it though and I always use high heat first so I can wrap my head around what I'm dealing with.  This meat was more of a smooth muscle than the striated ones we are used to in other cuts.

Edited by sjemac (log)
  • Like 2
Link to comment
Share on other sites

Tonight, glazed salmon with three cup vegetables (carrots and daikon) and rice noodles.  I used some dark purple carrots that I got in my CSA and they stained everything a rather odd color.  The flavor was good though.  I have some purple potatoes to use from my CSA too and am not sure what I want to do with them.  Bright purple food is not very appealing.

 

385366314_salmonthreecup.thumb.jpg.7353c417c0a9cab88d85316c5c316205.jpg

  • Like 11
  • Delicious 1
  • Haha 1
Link to comment
Share on other sites

40 minutes ago, liamsaunt said:

Tonight, glazed salmon with three cup vegetables (carrots and daikon) and rice noodles.  I used some dark purple carrots that I got in my CSA and they stained everything a rather odd color.  The flavor was good though.  I have some purple potatoes to use from my CSA too and am not sure what I want to do with them.  Bright purple food is not very appealing.

 

385366314_salmonthreecup.thumb.jpg.7353c417c0a9cab88d85316c5c316205.jpg

three cup vegetables?

Link to comment
Share on other sites

2 hours ago, KennethT said:

three cup vegetables?

 

Why not.  I know chicken is the standard. I added salmon so, pescatarian.  Here is a link to the recipe I riffed on. I used daikon and carrot for the vegetables.  

 

https://cooking.nytimes.com/recipes/1019923-three-cup-vegetables?action=click&module=Local Search Recipe Card&pgType=search&rank=1

  • Like 2
Link to comment
Share on other sites

I knew the sausages I pulled from the freezer were very salty from a previous rummage. Chopped into quarters, chucked 2 pieces in each hole of a muffin tin, added batter to cut the need for 2 sausages to 1. Mini Toads with Cauli and Green Beans. Bisto added after. 

 

20201209_191022.thumb.jpg.855fc05b76c6be0ab03a82b614964454.jpg

 

 

  • Like 12
  • Delicious 1
Link to comment
Share on other sites

8 hours ago, liamsaunt said:

 

Why not.  I know chicken is the standard. I added salmon so, pescatarian.  Here is a link to the recipe I riffed on. I used daikon and carrot for the vegetables.  

 

https://cooking.nytimes.com/recipes/1019923-three-cup-vegetables?action=click&module=Local Search Recipe Card&pgType=search&rank=1

No reason not to, I had just never heard of it before.  Interesting!

  • Like 1
Link to comment
Share on other sites

Breakfast for dinner

 

thumbnail_IMG_0231.jpg.5dd56e385c94c3c12d526d949b658c3a.jpg

 

Thanks so much to @weinoofor introducing us to celery root!  We really liked this celery root remoulade .  I ended up using my hand grater and I think it worked just fine.

 

thumbnail_IMG_0234.jpg.fe2b7666676fffc43b6818afaeadf5c5.jpg

 

Also made a regular salad to go with venison meatloaf

 

thumbnail_IMG_0235.jpg.1cb846d854d80a54b93449e088384a1b.jpg

 

thumbnail_IMG_0237.jpg.e47a21923d0c68583e558030d5135f90.jpg

 

 

  • Like 13
  • Delicious 2
Link to comment
Share on other sites

Awesome, @Shelby! I live to serve.

 

15 hours ago, scamhi said:

last night some Sichuan food. homemade.

 

Great minds?

 

IMG_2967.thumb.jpeg.0d32e8fcd2d5c57353da5bdda8d22194.jpeg

 

Mapo Tofu (a quite excellent version, if I do say so myself).  Gai lan with garlic and oyster sauce. I got this local, organic gai lan at the farmer's market - and it's so good. Thinner and more tender shoots. Of course, about 3x the price of gai lan in Chinatown.

  • Like 12
  • Delicious 2

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

A couple recent meals 

 

69555115-522D-49DB-8FB8-4A3BE1EB53AF.thumb.jpeg.8f103055e83a3a06b56534a228feabc9.jpeg

 

8652DF76-3387-4738-BC07-8C8DD7F110B5.thumb.jpeg.86e61fd108ef68fba90080b9a695b9aa.jpeg

 

new vendor at my weekly organic farmers market sourcing and growing some unreal shrooms (2 types of chanterelle, oysters, Piopino, cauliflower, lobster) - these are heavily seared oysters and Piopino 


02782E23-52E4-477B-AC21-9DCD7FEE14E2.thumb.jpeg.34b62805e41dd43b954bcf877de12797.jpeg

 

BA1ACAF1-A609-4149-B6F8-4DF7BDC5A037.thumb.jpeg.c80629e94242e89819a04b37476062c8.jpeg

 

3069806B-1C1E-4582-9DBB-3B7D13C1C294.thumb.jpeg.e6afd88f8ac190e1457078b69c912d99.jpeg

 

excuse the cheat on salsa - it wasn’t planned (doesn’t necessarily match with conchinita pibil) bit the kiddies requested it.

 

  • Like 12
  • Delicious 3
Link to comment
Share on other sites

Made a nice stuffed breast of vension.   Took the entire brisket off the deer -- both sides as one piece still connected. Gave it  a light rub with salt, pepper, sugar and a little Ethiopian Berbere spice and let it set up overnight. 

1079018356_File_002(3).thumb.jpeg.139852c201fa931863d37754f7a8739c.jpeg

Stuffed it with diced carrots, onions, garlic, celery and potatoes partially cooked in lots of butter and more Berbere spice.

441730645_File_001(3).thumb.jpeg.04e72339584e121f0d8f103aea4c2834.jpeg

Tied it up and gave it a sear before simmering it covered in the oven for 3 hours in wine, venison stock, onions and a can of tomatoes with lots of butter and more Berbere.

1996884998_File_003(1).thumb.jpeg.b6a447fad6b3353e588c4737ec453b20.jpeg186582951_File_004(1).thumb.jpeg.57477d0f54cdd4a5c8087b7eb3653775.jpeg

 

Let it rest, sliced and served over couscous with the remaining sauce having been blitzed in the vitamix. There were no leftovers .Definitely a keeper for the future.

File_005.thumb.jpeg.3d6b1d35c5c3aeb84eeee0b4dca4a128.jpegFile_006.thumb.jpeg.dd891a365c90b88ba27d40bcda5d42c4.jpeg

 

  • Like 14
  • Delicious 3
Link to comment
Share on other sites

Pork chops, glazed with maple syrup, and grilled Brussel's sprouts, both made on the PAG.  Small piece of broiled lobster, which I made for my wife, and I snatched a piece (with permission).

 

pag-chop4.jpg.07a06214d16b1674266d9f0cb77042eb.jpg

 

  • Like 19
  • Thanks 1
  • Delicious 1

Mark

My eG Food Blog

www.markiscooking.com

My NEW Ribs site: BlasphemyRibs.com

My NEWER laser stuff site: Lightmade Designs

Link to comment
Share on other sites

Guest
This topic is now closed to further replies.
×
×
  • Create New...