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JoNorvelleWalker

Dinner 2020

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Tonight, the third of my lazy evenings in a row. I promise I start cooking properly tomorrow again 😉

 

So, Raclette it was. 
 

DD647FDA-5098-458E-809A-16477B14A428.thumb.jpeg.1d64e3f2689bbcee6f194482b95d0d48.jpeg

 

With a couple of french cheeses (Raclette, Morbier, Reblochon, Gruyere, ...) and a variety of cold cuts and Weisswurst leftovers. 

 

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Augmented by sweetcorn, fried onions, mandarin oranges, asparagus and my mom’s strawberry marmalade (for the strong cheeses).

 

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Roasted bread (from our last Strasbourg trip) and a good Portugese red - what else you need ...

 

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9 hours ago, CantCookStillTry said:

So I can cook the roux to brownish? (These are Noob questions I know). I'm scared of burning so leave it quite pale 3/4 mins before adding the juices. Taking it further would be better not burnt? 

Yes you can, but the darker it is the less thickening you get from it

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Super creamy fresh roe with morels. And Franconian Silvaner is the other half of dinner.

WTLAsnu.jpg

 

In Loreto

BboJzBC.jpg

 

Brought more yellowtail I caught to another restaurant to be cooked. The meal was shared with my guest house owners again. Soupy Veracruz-style.

SCRLqD2.jpg

 

Only aguachile does the yellowtail justice.

Lor6oms.jpg

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6 hours ago, Shelby said:

Cabbage/ramen noodle/smoked chicken salad with beans and ribs

 

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Beans and ribs were what I planned last night!  Around midnight reality caught up with me and dinner was bread and cheese.  Good bread though.  And Methode Rotuts.

 

The ribs are precooked sous vide but even with my new pressure cooker beans are not instant.

 

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My dish of Khao soi.

IMG_20200222_182920.thumb.jpg.da1bf46319d2fce5140723cc7edcd180.jpg

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7 hours ago, TdeV said:

Sorry no pictures.

  • Beef point brisket sous vide 2.5 days 133F, blow torched by DH
  • Pale gravy (made with cornstarch), but reasonably tasty. Thanks to @chromedome and @Duvel, my gravies may become darker in future. 🙂
  • Cider vinegar based unsmoked barbecue sauce (untasted, forgotten in microwave).
  • Mashed rutabaga with s+ p, plenty of butter (IP 4+ min, high pressure). Topped with toasted pinenuts.
  • Artichoke, halved, choke removed, sous vide 2 hours at 185F
  • Artichoke dressing: mayonnaise, garlic, lime zest + juice, thyme, parsley. Made by DH.
  • Anadama dinner rolls. Recipe called for 3 T molasses, only had 2; added 1 T pomegranate molasses
  • Dessert by dinner guest: ice cream, chocolate sauce, whipped cream, toasted pecans.
 

Can I come to dinner at your house?

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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It must be beet week.

Roast beets, oranges, red onion, Maldon salt, blood orange EVOO

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Empty plate = modern art

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Pork, scallion, rice noodles

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eGullet member #80.

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There is no cooking task I detest more than breaking down a chicken.  Especially tonight as I desperately tried to channel my inner Child.  I now understand the true purpose of a toque:  to keep chicken out of the chef's hair.

 

Dinner02242020.png

 

 

Dinner had an apple theme.  Poulet Vallee D' Auge.  Autumn in Jersey as an aperitif.  It may not exactly be autumn but this is [New] Jersey.  Boneless (see above) chicken breast with Calvados laced sauce allemande.  For the sauce allemande I used More Than Gourmet mushroom and chicken essences.  I may have overdone it.  Those essences are concentrated.

 

Worse, I cut my thumb ripping open the cardboard box.  How can you break down a chicken without injury (not counting chicken in your hair) and then bloody yourself on cardboard?  ON CARDBOARD.  I ask you.

 

Beverage was to have been sparkling cider.  I COULDN'T GET THE CORK OUT.  In addition to the sauce allemande, sauce cranberry was served.  Because I am a red blooded American and I can.

 

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14 hours ago, Duvel said:

 

So, Raclette it was

 

Where do I send my adoption papers. Perfection. I need to up my 'Lazy' 😂


Edited by CantCookStillTry (log)
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In actually lazy dinner news, the first rebirth of the Roast Lamb. 

 

Wholemeal Wraps with Lettuce, Beetroot, Sundried Toms, Feta, Onion & Aioli. There was meant to be Cucumber but those suckers are retailing at $6AUD each at the local and I refuse! 

 

20200224_183421.thumb.jpg.24a1167ad1560c801c5e72820cae2177.jpg

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15 hours ago, BonVivant said:

 

In Loreto

 

 

Brought more yellowtail I caught to another restaurant to be cooked. The meal was shared with my guest house owners again. Soupy Veracruz-style.

SCRLqD2.jpg

 

Only aguachile does the yellowtail justice.

Lor6oms.jpg

 

That brings back memories of a family trip to Mexico when I was a kid. My father loved to fish and caught some Spanish mackerel which he marched into the kitchen of a Chinese restaurant to be cooked up. I thought it was a very odd thing to do but the results were excellent.

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It's almost never bad to feed someone.

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I had one more batch of pasta dough in the fridge that I needed to use.   I've seen ravioli with an egg yolk inside around the internet and probably here, too.  Every time I see it my mouth waters.  I never attempted here at home to make it because it seemed waaaaay above my skill level.  Well, last night I guess I got brave.  It wasn't that hard to do at all!  Plus with the sauce and pasta already made all I had to do was put it through my pasta roller and cut the circles out--well that and make the ricotta type filling.  I only filled two ravioli with the egg....seemed like over kill to do more than that lol.

 

Anyway, it was fun and oh man, they were good.  Might even be on my last meal ever list.

 

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Definitely not the prettiest picture though!

 

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@Shelby

 

surprised the yolk didn't firm up

 

looks very tasty indeed

 

next time you will make more im sure

 

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44 minutes ago, rotuts said:

@Shelby

 

surprised the yolk didn't firm up

 

looks very tasty indeed

 

next time you will make more im sure

 

Me too!  I boiled them for 3 mins. and then put them a med-hot skillet with butter for another minute or 2.  Still perfectly runny.

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What kind of seeds do you have atop that steak, @mgaretz?

 


Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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1 hour ago, kayb said:

What kind of seeds do you have atop that steak, @mgaretz?

 

 

Dill seeds.  I love the way they compliment steak.  Got the idea from McCormick's Montreal Steak Rub.  Has too much pepper for my taste these days, but loved the dill notes.  So I just use dill (and salt) now.

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Mark

My eG Food Blog

www.markiscooking.com

My T shirt site: Guy Bling

My NEW Ribs site: BlasphemyRibs.com

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Beef enchiladas. 

20200223_152744.jpg

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That's the thing about opposum inerds, they's just as tasty the next day.

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So some prep work for Sukiyaki and Shabu Shabu Dinner wehn I get back from Traveling!!

 

This Was a partially frozen Prime Rib Cap  that I sliced (  oops that sting had to go  :) )-- I think if it were a bit more frozen..I would have gotten it a bit thinner for the Shabu.

 

49579846468_fb33540eea_b.jpg

 

 

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Its good to have Morels

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As promised, some “real” cooking: homemade corned beef (9 days curing, 52h@65 oC SV) with a bit of a BBQ note (liquid smoke, pimenton a la vera, brown sugar, cajun spice mix). All put on whole grain rye with some raclette cheese and grilled ... 

Very, very satisfying (with some help of a aperitif/digestive/whatever ...)

 

B7E549A3-8709-43FF-98E4-5326DFB0F733.jpeg


Edited by Duvel (log)
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11 hours ago, JoNorvelleWalker said:

There is no cooking task I detest more than breaking down a chicken.  Especially tonight as I desperately tried to channel my inner Child.  I now understand the true purpose of a toque:  to keep chicken out of the chef's hair.

 

Dinner02242020.png

 

 

Dinner had an apple theme.  Poulet Vallee D' Auge.  Autumn in Jersey as an aperitif.  It may not exactly be autumn but this is [New] Jersey.  Boneless (see above) chicken breast with Calvados laced sauce allemande.  For the sauce allemande I used More Than Gourmet mushroom and chicken essences.  I may have overdone it.  Those essences are concentrated.

 

Worse, I cut my thumb ripping open the cardboard box.  How can you break down a chicken without injury (not counting chicken in your hair) and then bloody yourself on cardboard?  ON CARDBOARD.  I ask you.

 

Beverage was to have been sparkling cider.  I COULDN'T GET THE CORK OUT.  In addition to the sauce allemande, sauce cranberry was served.  Because I am a red blooded American and I can.

 

It's been several years now but Martin Yan showed how to break down a chicken in 12 seconds. Pretty amazing. Takes me a minute or two. 

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That's the thing about opposum inerds, they's just as tasty the next day.

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first homemade meal after 2 weeks of traveling. Checken legs and thighs poached and shredded with chipotle and tomatillo sauce.

Topping were avocado, sour cream and minced onion, jalapeño, and cilantro

IMG_1682.jpg

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On 2/23/2020 at 3:00 PM, BonVivant said:

Super creamy fresh roe with morels. And Franconian Silvaner is the other half of dinner.

WTLAsnu.jpg

 

 

Where did you find sylvaner?  No picture of the bocksbeutel?

I used to adore that wine.


Nothing is better than frying in lard.

Nothing.  Do not quote me on this.

 

Linda Ellerbee

Take Big Bites

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Been thinking about poke all day. So:

20200224_175413.thumb.jpg.34aab3bdd1565b6c22524e8e7851e146.jpg

 

Frozen ahi tuna steak from Aldi, steamed edamame, carrot shavings. Marinated in a mix of tamari, ponzu, mirin, ginger and rice wine. Would have added pineapple before serving, had I had any. 

 

Still good.

 

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Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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