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.

JoNorvelleWalker

Dinner 2020

Recommended Posts

They aren't sold in Canada directly, but according to the company some online vendors will ship 'em here.


“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Share this post


Link to post
Share on other sites

Nothing special, but meat loaf did hit the spot last night.  And a baked sweet potato is always good. Green beans as the obligatory green thing.

1450855823_meatloaf.thumb.jpg.cdde23d4806534206357b28553e679d1.jpg

 

Got the ragu simmering now for cassoulet tonight.

 

 

  • Like 11

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

Share this post


Link to post
Share on other sites

Tempeh-boletus (from dried) "falafel"

vXABZbV.jpg

 

Shiitake and tofu

6sALLkR.jpg

 

Bitter gourd and bonito flakes

BKqE8iz.jpg

 

  • Like 13
  • Delicious 4

Share this post


Link to post
Share on other sites
Posted (edited)

„My“ Döner shop has closed down - temporarily, as they have announced - and I do hope that they‘ll start up again after the total lockdown has been lifted. So, today we had a faux Döner, made from leftover suckling pig shoulder, augmented with a couple of felafel... It is not the same, but will hold me until they open again !

 

4BD5FEF3-D4BD-4519-B5AE-BA0B299A45CE.thumb.jpeg.5d1cda0e85d8135985dd8f68ec781768.jpeg

 

56C059C9-1DA9-4C6C-AE7B-39131FB0ADC8.thumb.jpeg.336e6622bcccd2d5252984b944f08883.jpeg 


Edited by Duvel (log)
  • Like 15
  • Thanks 1
  • Delicious 2

Share this post


Link to post
Share on other sites

79C44547-CC15-4EB2-864E-0B62BEB2441E.thumb.jpeg.0dd69032dee35538bef3a754420c3eeb.jpeg

 

No mistake. It’s in the right topic. Dinner tonight. Bacon,  egg and fried bread. 

  • Like 15
  • Delicious 2

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

Share this post


Link to post
Share on other sites
40 minutes ago, Anna N said:

No mistake. It’s in the right topic. Dinner tonight. Bacon,  egg and fried bread. 

 

I say any meal, anytime.  Especially during a pandemic.  And with that, I'm sharing 3 desserts that I enjoyed at the time when many would eat an evening meal.  In each case, this WAS my evening meal.

 

Apples in La Rioja wine from José Andrés' book, Made in Spain.  The first time I made this, I just spooned the apples over the ice cream in a little bowl.

4D8E3B31-27D4-44CF-B8D2-8DD1D2359FFF_1_201_a.thumb.jpeg.abda27efa8031520dfb0f9e9cb4eaf68.jpeg

Apple balls are made with a melon baller and poached in Rioja wine and brandy with sugar, cinnamon stick, bay leaf, rosemary and thyme.  This was very good.  I'm pretty sure apple would not be anyone's first guess as to what these fruits are.  

 

Then I decided I needed more entertainment so when I had the leftovers, I tarted everything up and put them in a fancy glass

175CBF09-404D-4660-BFC0-03216FF31098_1_201_a.thumb.jpeg.f609c32745b4d54a49b2304121997d00.jpeg

with the specified mint leaf garnish and some salvia lemonii flowers from my garden.

 

Spherification of yogurt with clementines also from Made in Spain.

3B40E4E9-88DD-4FD6-B219-B320E6B44A71_1_201_a.thumb.jpeg.09d5430cd69cae41567b7fa4686303b2.jpeg

Never was a spherification enthusiast way back when all the cool kids were doing it, but what the heck, it was fun to play around and make the yogurt balls.  The clementine segments get bath of sweet muscat wine, orange zest and honey before getting spooned over the yogurt balls.  Conveniently, my citrus trees are blooming so I had flowers to garnish. 

 

Next is a mash-up of the first recipe and one for Poached Asian Pears with Black Peppercorns from Everyday Korean in which the pears are poached with ginger, black peppercorns and a little honey. The header notes say that recipe is known to soothe sore throats so I thought it was appropriate to pandemic times. 

434190F7-D40E-4090-B820-836F41181BA4_1_201_a.thumb.jpeg.1bbb938481a3ae95ddb0262be23b637a.jpeg

In addition to the ginger, peppercorns and honey, I added sweet muscat wine, pear eau de vie and a little lemon zest to the pear poaching liquid.   I debated adding rosemary but I decided to skip it.  

This was also very good, although the pears weren't transformed in appearance like the apples in the first recipe.  

Jasmine on the plate.  Blooming rather late this year. 

 

 

  • Like 10
  • Delicious 6

Share this post


Link to post
Share on other sites

Roasted Lamb shanks and Yorkshire Puddings.   Massive Yorkies.🙂

IMG_20200322_180058.thumb.jpg.c52ddce9eede5840d2c0577e41093aa9.jpg

  • Like 13
  • Delicious 10

Share this post


Link to post
Share on other sites

Tonight's dinner: tofu saltado

20200322_194303.jpg

  • Like 6

Share this post


Link to post
Share on other sites
1 hour ago, Dante said:

Tonight's dinner: tofu saltado

20200322_194303.jpg

 

It looks startlingly like poutine, to these Canadian eyes.

  • Like 4
  • Haha 2

“What is called sound economics is very often what mirrors the needs of the respectably affluent.” - John Kenneth Galbraith

 

"Not knowing the scope of your own ignorance is part of the human condition...The first rule of the Dunning-Kruger club is you don’t know you’re a member of the Dunning-Kruger club.” - psychologist David Dunning

 

Share this post


Link to post
Share on other sites
Posted (edited)
1 hour ago, chromedome said:

 

It looks startlingly like poutine, to these Canadian eyes.

 

 

I can see the comparison (I  do love poutine. A couple of places around where I live serve it).   Gravy with tomatoes and onion in, with fries, and the tofu does resemble cheese curd, naturally.  This is also served over rice, though. 

 

But yeah, pretty similar.  This makes me wonder if any connection between the two dishes exists.


Edited by Dante (log)

Share this post


Link to post
Share on other sites

Caribbean Beef Stew with Coconut Basmati rice

The spice from jerk seasoning was tempered by the sweet potato chunks and diced pineapple - AND the bigger chunks on the side/
This may because the new beef stew favourite!

                                                                                              303848766_CaribbeanBeefStewCoconutRice0897.jpg.3ec5c6b376e9ef6141db9c275bdfd947.jpg

                                                

  • Like 9
  • Haha 1

Dejah

www.hillmanweb.com

Share this post


Link to post
Share on other sites
Posted (edited)
1 hour ago, Dante said:

 

 

I can see the comparison (I  do love poutine. A couple of places around where I live serve it).   Gravy with tomatoes and onion in, with fries, and the tofu does resemble cheese curd, naturally.  This is also served over rice, though. 

 

But yeah, pretty similar.  This makes me wonder if any connection between the two dishes exists.

 

 

This article compares them. Personally do not care for any goo that affects the crispness of fries. Some friends enjoy the saltado at our plentiful Peruvian places. - Comfort food. No poutine here.  https://www.ajc.com/entertainment/peruvian-dish-worthy-obsession/QMxpCxwosBBEGqGs9AvaVO/


Edited by heidih (log)
  • Like 1

Share this post


Link to post
Share on other sites

I thought long and hard.  There was asparagus to use up and I had a nice potato.  Dinner was two hour baked potato and four minute blanched asparagus.  Perfect.  No matter what @Duvel might say.

 

Not supposed to have been dessert but I can't help eating cookies.

 

Cookies03212020.png

 

  • Like 7
  • Delicious 1
  • Haha 2

Share this post


Link to post
Share on other sites
3 hours ago, JoNorvelleWalker said:

 

I thought long and hard.  There was asparagus to use up and I had a nice potato.  Dinner was two hour baked potato and four minute blanched asparagus.  Perfect.  No matter what @Duvel might say.

 


Please do go on like this ... but watch out for potential weight loss: regardless what you might think, imaginary food does not supply calories 😉

  • Haha 6

Share this post


Link to post
Share on other sites
Posted (edited)

No Fish Fry:  Made Colossal lump crab cakes-  Sauted carrot onion celery /  adde two mustards ( dry and wet )  touch of Dukes/ egg / panko / Ole Bay

 

49682998722_2d8241ce14_b.jpg


Edited by Paul Bacino (log)
  • Like 12
  • Delicious 2

Its good to have Morels

Share this post


Link to post
Share on other sites

Andouille meatloaf with Major Gray's chutney, warm 002.thumb.jpg.48f01cae349d2f2a33a3e163cd60caef.jpgsprout and cranberry slaw, mash

  • Like 11
  • Delicious 1

Share this post


Link to post
Share on other sites

Confit de canard, SV 30h @ 68 oC. I rubbed the duck legs with curing salt (pink salt) to give it a stronger flavor. It worked well. Rosemary instead of thyme, and lots of garlic. Roasted in the oven just before serving.

Accompanied by cheesy cauliflower gratin, with a handful of sweet peas thrown in for good measure. Little one asked for thirds 🥳 ...

 

20300079-EA5D-48C9-BB05-233690020BFA.thumb.jpeg.e1246d15e424a6380df03d1d49fc3911.jpeg

  • Like 16
  • Delicious 2
  • Haha 1

Share this post


Link to post
Share on other sites

@Captain – I’m blaming you for this:

DSCN0768.JPG.021ec871ffd4ce90d068d6dd529e4cc5.JPG

Your steak picture was influencing me. 😁

 

As I said on the lunch thread, 3/20/2020 will be known by us as our Pandemic Anniversary.  It was our 38th wedding anniversary.  We had 3 sets of plans that got cancelled for one reason or another.  So, we ended up taking a long, isolated, drive through Central and Tidewater Virginia.  It was lovely, after all. 

 

I had left a packet of Argentinian shrimp thawing in the fridge, but on the way home we decided that, if we could procure the fixings, we were in the mood for some true comfort food: really tender, beefy pot roast-type beef with lashings of gravy!  So, I looked up a couple of recipes for IP beef with gravy and we went into a Food Lion and grabbed a couple of things including a brisket, dry onion soup mix, and no salt beef broth.  It turned out to be exactly what we wanted.  Plated with the lovely gravy, green beans, mashed potatoes, and some oddly good corn that Mr. Kim picked up at Publix (he doesn’t pay much attention to the whole “in season” thing.  If he sees it and wants it, he buys it.):

DSCN0757.JPG.2782d1fa476a15d11bd0c1d22b56f4bf.JPG

I also had gotten some of the soft Hawaiian rolls from FL and they mopped up that gravy perfectly. 

 

My in laws ran out of TP on Saturday 🙄 and we were the only ones who had extra (everyone else said that they weren’t “hoarding”, so they didn’t have extra – since when is shopping at Costco hoarding?), so I put together some turkey noodle soup to take out to them using the last of the turkey:

DSCN0758.JPG.cc4dd31f16e1c332ac31aa31c2852f4f.JPG

 

We needed to use the shrimp that I’d thawed on Friday.  Served with a salad and some sourdough bread from Panera:

DSCN0760.JPG.64082010758cd5008664c3f791224bd2.JPG

 

DSCN0759.JPG.0683d07beed26681145dbd366c405580.JPG

 

Shrimp and noodles (I just cooked a big batch of noodles – some went in the turkey soup, some went under the shrimp, and some were going in the beef and gravy from Friday to make pot roast soup):

DSCN0761.JPG.465cea6b81110bb1fdf7407cee7c6758.JPG

Just cooked in ghee, garlic, and parsley.  Lovely, plump, perfect shrimp.  I will buy these again. 

 

Last night dinner was soup made out of the leftover brisket from Friday night:

DSCN0767.JPG.f7cad3417c64224f27abb19d67fbab83.JPG

It was truly delicious.  I’m so glad that I stumbled onto this.  Served with green beans and dressing (it was in the fridge and needed eating):

DSCN0766.JPG.08bf2c548a3b4b183c5164a2a754c64b.JPG

 

And the rest of the sourdough:

DSCN0765.JPG.3936eba78fb76b61d223b882813caf9d.JPG

  • Like 11
  • Delicious 7

Share this post


Link to post
Share on other sites

×
×
  • Create New...