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JoNorvelleWalker

Dinner 2020

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last night I made chicken parmesan. My pieces did not have breading...my husband wanted his traditionally with breading

I did not have anything with it besides wine. 

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Posted (edited)

Hey, I think I remember everything I put in to this..  Or, I think I may remember what I did.   Either way, I think it's time I start writing some of these things down for myself. 

 

Pasta dough recipe made 20 ounces 

 

2 cups of semolina

4 eggs

1 lb of mushrooms chopped 

1/4 stick butter

1 tablespoon of olive oil 

2 shallots minced 

2 garlic cloves minced 

1 tablespoon of salt 

1/2 tablespoon of dry thyme

1 oz of vermouth

1/2 of lemon 

1 tsp of paprika 

1 quarter cup of parm

1 quarter cup of ricotta 

served 4 as a starter 

 

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Made a couple of trays of agnolotti.  

 

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The sauce was 3/4 stick of of butter, a squirt of lemon. 

 

Cover with grated parm:

 

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Plenty of dough leftover for other things:

 

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Edited by BKEats (log)
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Posted (edited)

In the interests of the least amount of clean up we roasted our whole chicken legs in the air fryer for 15 minutes at max temp.  Wow.  Perfectly juicy but you have to watch them, they cook so quickly.  Refried beans and green beans with salsa verde rounded out the meal.  Everything went in the dish washer!  Done.  DH is doing most of the cooking at the moment and trying to get some painting of the interior done which is why we wanted less clean up.
 

I need a new camera which has easy upload features for taking food pictures.  Any recommendations?  A couple of hundred bucks is my budget.


Edited by Okanagancook (log)
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The other night we had the incredibly good and easy to prepare eggplant Parmesan from D. Madison’s Vegetarian Cooking for Everyone...not too rich with just the right ratio of cheese to vegetable.

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Sunday dinner was leftover Chinese food from our Saturday takeout meal, bulked out the leftover white rice with some previously roasted cauliflower which I chopped into bits and made fried rice.

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"Only dull people are brilliant at breakfast" - Oscar Wilde

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Grilled D'Artagnan poussin with mango salsa, roasted curried sweet potatoes, smothered summer squash and peas.

 

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Saturday night's Wine Zoom Event. One plate per person. Bottles decanted and delivered.

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From 12 o'clock going clockwise:
Rougette Bavarian Red Triple-Cream from Germany
Tangerine
Fig Almond Cake from Valencia, Spain
Bergader Basil Smoked Bavarian Semi-Soft Cow Cheese from Germany
Membrillo Casero handmade Quince Paste from Valencia, Spain
Bruschette toasts from Italy (centre)
Boar's Head Spicy Traditional Pepperoni (pork & beef)
Butternut Squash crackers from Greece
Green and black olives
Pepperoncini
Bosc pear
Ines Rosales Savory Olive Oil Torta with Rosemary & Thyme
 
The pear was treated with lemon juice to slow browning.
 
And the wines . . .

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The Duckhorn was tasty, but disappeared entirely with any of the more flavourful foodstuffs. The Gascogne had a nice middle and back fullness and a citrusy quality.

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This Scherrer was fresh and crisp, just like its colour. Scherrer Winery is not open very often, and if you ever have the opportunity to go to, sieze it! We may have discovered this wine at a Barrel Tasting in Sonoma County in Northern California. We walked in, received a glass and a pour. While we were thinking about it, our server told us to walk across the room and pick up a couple of olives. What an experience. So, many times in future years, DH and I supped on olives while drinking iterations of this wine. On Saturday, it held up to every tidbit.

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We're members of the Peterson Winery Zin Club in which recently delivered the Sogno. Velvety and smooth, lots of fruit. I was so darned impressed with it, DH got some more which included the Vignobles. 
 
A good time was had by all. 😎
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Composed salad of hot smoked salmon, potatoes, green asparagus, soft boiled eggs and wild ramp quark ...

 

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A few recent dinners.

 

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Salmon roasted in foil, with carrots, red onion and scallions, ramp butter. Donabe rice with carrots, scallions, turnips, ginger. (I got a lot of turnips!)

 

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Weekly paella; chicken boneless thighs, chorizo, house made stock.

 

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I call if duck fauxfit.  Overnight cure as if for confit, then roasted for a few hours in the oven. With glazed carrots a la Julia, and duck fat roasted potatoes. One of the lovely aspects of making the duck?

 

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Yellow gold.

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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?

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17 minutes ago, weinoo said:

One of the lovely aspects of making the duck

 

Mitch, all those dishes look lovely. Sigh. How do you get the duck fat so clear? Or is it broth?

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22 hours ago, gfweb said:

Bacon-wrapped halibut, beurre blanc, Roasted broccoli, potatoes

 

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that fish looks really good.. 

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@gfweb – gorgeous brisket.  What method did you use to cook it?  It looks tender, but you got nice slices, too.  When my brisket is tender enough to eat, it falls apart like pot roast.  The bacon wrapped halibut (I adore halibut) that you posted reminded me of the prosciutto-wrapped cod that I haven’t done in way too long.  I will have to remedy that!

 

@Duvel – love the pizzas.  How I wish I could visit some of the folks here who make such wonderful pizza crusts to have a lesson!   (The fact that you are in Germany and @Ann_T is in British Columbia has nothing to do with the two of you being my first fantasy stops.😉)

 

The flank steaks from @BKEats, @ddelima, and @tonyrocks922 influenced me.  Couldn’t find flank, so there’s a London broil in the fridge for tomorrow! 

 

For dinner Friday night I was planning on making Hamburger Helper (which is a guilty pleasure for both of us), but discovered that we had hamburger, but no helper.  We did have Kraft deluxe mac and cheese (another guilty pleasure), so I Googled and came up with a rather dismal sounding recipe including both of those and catsup and mustard.  Mr. Kim looked stricken and appalled and begged that I just make hamburgers or something (something he never does).  LOLOLOLOL.  Not sure what these ended up being, but they were tasty:

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I made a sauce with fried onions, Bisto, a little red wine, thyme, pepper and, at the last minute, a little sour cream.  Served with the mac and cheese and some leftover broccoli:

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And some ATK sandwich bread:

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Saturday night:

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Chicken thighs done in the CSO, leftover potatoes and broccoli, and dressing.  Fixed up Bisto gravy.  Very good, especially the chicken.  Mr. Kim went on and on about it.  With my MIL’s somewhat denuded hot cross buns:

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Sunday we had a late lunch at Arby’s after grocery shopping, so a very late dinner:

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Mortadella on white with yellow mustard, black grapes and Pringles. 

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Posted (edited)
37 minutes ago, TdeV said:

 

Mitch, all those dishes look lovely. Sigh. How do you get the duck fat so clear? Or is it broth?

Thank you!

 

It is indeed duck fat, and I didn't really do anything special to it - just spooned it out of the roasting dish without picking up any of the detritus, after I put the duck legs on a rack over a little roasting pan to crisp them up.

If I had  truly confited the duck, I'd even be keeping all the weird stuff that ends up at the bottom of the pot, but in this case, it was not worth it. 


Edited by weinoo (log)
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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?

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@Kim Shook Thanks! The brisket was cold smoked for 90 min using the @rotuts pellet tube. Then steam oven at 250f for 3 hours. It was tender enough but could’ve been better. Thin slicing was needed!

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20 hours ago, gfweb said:

Thanks!


I took a strip of bacon and thinned  it by pressing on it hard with my chefs knife.  If you don’t, it takes forever to cook the bacon and the fish gets overdone. 
 

I pan roasted it, paying lots of attention  to the bacon on the sides of the fish which needs to be done too. Basting with hot oil did a lot and I briefly torched it to finish cooking the edge bacon. 
 

Even so, the halibut was a bit over...just a bit.  I should have chilled it first. 

Have you thought about par-cooking the bacon? Sort of half-way cooking it but not crispy. Let it cool. Then you wrap the fish with it and it would be fully cooked by the time the fish was done. Just a thought. It looks delicious.

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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Duck confit with roasted sweet potatoes 

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23 minutes ago, Toliver said:

Have you thought about par-cooking the bacon? Sort of half-way cooking it but not crispy. Let it cool. Then you wrap the fish with it and it would be fully cooked by the time the fish was done. Just a thought. It looks delicious.

Thanks  @Toliver,  I think that is a good idea.  I've tried it though and never got it to stay tightly wrapped.  I'm probably doing it wrong.

I should try it again.

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7 hours ago, TdeV said:

 

The Duckhorn was tasty, but disappeared entirely with any of the more flavourful foodstuffs. The Gascogne had a nice middle and back fullness and a citrusy quality.

 

My husband and I like that wine but we tend to drink it on its own while cooking dinner.  In fact I have a case coming Thursday from Wegmans.  They sell it for $10/less a bottle than direct from the winery.

 

Tonight, spicy Korean style fish stew from the new cookbook Milk Street: the New Rules.  Everyone really  liked this.  I did cut the gujouchang back a bit so my niece would eat it.

 

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2 hours ago, weinoo said:

A few recent dinners.

Yellow gold.

 

Lovely meals. Your paella always inspires as do your turnip renditions. Not a vegetable I normally select.  Since most gold is yellow I think many of us call that beautiful duck fat "liquid gold" ;

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41 minutes ago, heidih said:

 

Lovely meals. Your paella always inspires as do your turnip renditions. Not a vegetable I normally select.  Since most gold is yellow I think many of us call that beautiful duck fat "liquid gold" ;

That's what I meant!


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?

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1 hour ago, gfweb said:

Thanks  @Toliver,  I think that is a good idea.  I've tried it though and never got it to stay tightly wrapped.  I'm probably doing it wrong.

I should try it again.

Strategically placed toothpicks, perhaps? Just remember to remove them before serving. :wink:

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“Peter: Oh my god, Brian, there's a message in my Alphabits. It says, 'Oooooo.'

Brian: Peter, those are Cheerios.”

– From Fox TV’s “Family Guy”

 

Tim Oliver

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Posted (edited)

Craving some duck confit from seeing some of the recent posts. Anyway, oven roasted chicken with lemon and garlic will do for now ;-). This was a @basically recipe minus some tweaks on the temperature and some very quick blow torching in the end to crispy the skin. 

 

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Edited by ddelima (log)
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