Dinner 2020

[Kim Shook]

Way back meal since I've been MIA:

From the 21st.  Old Bay dusted roast shrimp and the itty-bittiest potatoes I've ever seen.  With good bread and some herby dipping oil:

 

Slowly getting all my pictures in order on my computer and I'll be back at some point to post more stuff!  Hope everyone who celebrates had a lovely Christmas!

[gfweb]

Goose leg confit with reduced balsamic glaze, risotto  (a little lemony) and an acidic citrus salad to cut the richness

 

[Okanagancook]

Never get tired of the joke...what is the definition of eternity...two people and a ham 😬

[Okanagancook]

6 hours ago, Margaret Pilgrim said:

 

Thanks for this.    It's been way too long without a Henry sighting.

Ditto

[gfweb]

Just now, Okanagancook said:

Ditto

LOL. Henry needs a trim. He's a month away from looking like  Wookie

[scamhi]

Dinner last night cooked by my dinner guests in my kitchen.

Started with caviar and creme fraiche

Ground Turkey Kebabs

Saag paneer

Fried eggplant with a tomato onion chili salsa and cream

[dcarch]

Santa Claws Arrived

Wishing all a Merry Christmas, Happy and healthy Holidays, everyone!

 

dcarch

 

Dungeness Crabs, steamed

 

Sous vide Lobster thermidor

 

 

Everyone was hungry. Platter was emptied in seconds

 

Popover

 

And rice pasta for a gluten sensitive

[shain]

A bit late to post.

Steamed buns filled with roasted eggplants, peppers and tofu, flavored with oyster sauce, douchi, ginger, scallions, soy sauce, chili, sugar, vinegar, spices (coriander seed, cumin, pepper, MSG).

Steamed buns with scallions, five spice, pepper, sesame oil.

Brown rice congee with mushrooms, tofu, eggs, peanuts, scallions and chili oil.

 

[heidih]

20 minutes ago, shain said:

A bit late to post.

Steamed buns filled with roasted eggplants, peppers and tofu, flavored with oyster sauce, douchi, ginger, scallions, soy sauce, chili, sugar, vinegar, spices (coriander seed, cumin, pepper, MSG).

Steamed buns with scallions, five spice, pepper, sesame oil.

 

Buns are a real comfort food for me - especially your scallion ones

[BonVivant]

1998 or '99 was the last time I remember being home in Dec-Jan.

 

Cheese and bread make it bearable.

 

Didn't use the Brebis.

 

A year ago in Sicily

[weinoo]

\

 

This is the Piri-Piri chicken I brought home from Cervo's and roasted per chef's instruction.  Good.

 

 

This is the spaetzle I brought home from Cafe Katja. Threw some of the kale from their kale caesar into it while sautéing in butter.

 

 

Confit legs I did sous vide last week. Reheated and crisped up along with a few red bliss potatoes.

 

 

Roasted pepper and roasted tomato soup.

Edited December 27, 2020 by weinoo (log)

[liamsaunt]

Christmas Eve we just did a snack plate with some crostini

 

 

I did not take pictures on Christmas.  Last night's dinner, fresh pasta with white truffles

 

[gulfporter]

Grilled Moroccan lamb with piri piri sauce.  Couscous with toast almonds, prunes and lemon.  

 

[KennethT]

2 hours ago, weinoo said:

\

 

This is the Piri-Piri chicken I brought home from Cervo's and roasted per chef's instruction.  Good.

 

 

This is the spaetzle I brought home from Cafe Katja. Threw some of the kale from their kale caesar into it while sautéing in butter.

 

 

Confit legs I did sous vide last week. Reheated and crisped up along with a few red bliss potatoes.

 

 

Roasted pepper and roasted tomato soup.

How did reheating the spatzle work?  I wonder how it didn't solidify into a giant mass before you could fry it

[weinoo]

1 hour ago, KennethT said:

How did reheating the spatzle work?  I wonder how it didn't solidify into a giant mass before you could fry it

 

Worked pretty fine.  I don't know how or what technique they used to keep it from turning into a sticky mess; I'll ask them next time I see them. It must be what they do regularly since I know they're not making spaetzle a la minute when it's ordered regularly.

[Duvel]

15 minutes ago, weinoo said:

 

Worked pretty fine.  I don't know how or what technique they used to keep it from turning into a sticky mess; I'll ask them next time I see them. It must be what they do regularly since I know they're not making spaetzle a la minute when it's ordered regularly.

Cooked Spätzle are easily reheated in hot butter (with aromatics, such as caramelised onions, if desired). If they are cooked and cooled they tend to coagulate due to residual starch, but once warmed in the butter they break up easily. I have never seen them sintering into a mess.

That being said, you can easily taste the difference (and I don’t mean to say that reheated is inferior - they are a different dish), so if I would order Spätzle as a side dish in a restaurant and they are not prepared a la minute (and they literally take a minute to cook), I would heavily complain ...

Edited December 27, 2020 by Duvel (log)

[gfweb]

14 minutes ago, weinoo said:

 

Worked pretty fine.  I don't know how or what technique they used to keep it from turning into a sticky mess; I'll ask them next time I see them. It must be what they do regularly since I know they're not making spaetzle a la minute when it's ordered regularly.

I bet its tossed in oil

[KennethT]

17 minutes ago, weinoo said:

 

Worked pretty fine.  I don't know how or what technique they used to keep it from turning into a sticky mess; I'll ask them next time I see them. It must be what they do regularly since I know they're not making spaetzle a la minute when it's ordered regularly.

Like @Duvel said, I'd be surprised if they weren't cooked to order just because they cook so fast.  When I've made them in the past (my cooking professor in college was German and had me make it one day just for fun), once the batter is made, you just scrape into some boiling water for a minute, then scoop out with a spider and immediately throw into the butter and saute.  In a restaurant situation, I'd assume they always had some boiling water going, and they'd have a large batch of batter in the refrigerator.  Really fast to cook to order.

[chromedome]

The batch I make is big enough for several meals for two. I scoop them from the water onto a sheet pan that has been sprayed, but otherwise use no oil. I just let them cool, then freeze them on the sheet, and vacuum-pack the frozen spaetzle into individual portions for later meals.

I would expect that if they're cooled quickly under running water, then drained and turned out onto a pan, that would work just fine in a to-go scenario.

[weinoo]

1 hour ago, Duvel said:

I would order Spätzle as a side dish in a restaurant and they are not prepared a la minute (and they literally take a minute to cook), I would heavily complain ...

 

1 hour ago, KennethT said:

Like @Duvel said, I'd be surprised if they weren't cooked to order just because they cook so fast.

 

They're not - you can see the whole (pretty small) kitchen from where we sit at the bar, and they take 'em out of the low boy into a frying pan. When they're slammed, there's literally no room on the cooktop for a pot of boiling water.

 

You don't think I'd complain, do you?

[gfweb]

Cod, fried polenta, tomato sauce

 

[robirdstx]

 

Grilled Teriyaki Boneless Chicken Thigh, Stir Fried Asparagus, Carrot and Red Onion over Sushi Rice garnished with Green Onion and Sesame Seeds

Edited December 28, 2020 by robirdstx (log)

[Margaret Pilgrim]

Redirected Christmas prime rib -> classic ragu

 

[KennethT]

2 hours ago, weinoo said:

 

 

They're not - you can see the whole (pretty small) kitchen from where we sit at the bar, and they take 'em out of the low boy into a frying pan. When they're slammed, there's literally no room on the cooktop for a pot of boiling water.

 

You don't think I'd complain, do you?

ha!!  But you're right - I had forgotten how small the kitchen was - we haven't been there in quite a while...

[chefmd]

Lamb chop and jumbo asparagus.