Dinner 2020

[shain]

1 hour ago, curls said:

Those bialies look perfect! Would you mind sharing your recipe?

 

Here you go:

 

[mgaretz]

Made another batch of bread - this time an onion-dill rye.  Dinner was pork chops on the PAG, grilled carrots, steamed cauliflower in butter and a slice of the bread.

 

 

[Norm Matthews]

Charlie showed me a recipe in the Koreatown cookbook and asked if I would make it. He said he had it once at a restaurant and it was really good. I made it and he said it was perfect so it goes on the keeper list.  It is Daeji Kalbi.  It has a quite a spicy marinade for baby back ribs that have been cut apart before marinating.  It makes quite a mess on the grill though. I added a few slices of beef short ribs to see how that worked and it didn't. They were quite tough.  I made a spicy baby eggplant to go with it and some creamed corn.  A friend told me about making a potato water sourdough starter and I tried it. It was ready to use today but I didn't take as much time as I could have with it.  Still it turned out OK.

Edited April 27, 2020 by Norm Matthews (log)

[Raamo]

Tonight:  Chicken Bastela from cookbook I've linked before:

 

1/2 Plated with Cilantro and Preserved lemon.

 

 

And for dessert: Vanilla Panna Cotta with Strawberry & Blueberry jam:

 

 

Showing the Jam:

 

 

 

 

 

 

 

[MokaPot]

Hi @Raamo, I've been meaning to try making panna cotta. Yours looks good. Can you say how you made it? Thanks!

[Raamo]

9 minutes ago, MokaPot said:

Hi @Raamo, I've been meaning to try making panna cotta. Yours looks good. Can you say how you made it? Thanks!

 

I didn't make it - my wife did, sheet gelatin is a must.  Otherwise I know it's not too crazy, she got the recipe from Peach Melba in Patisserie: A Masterclass in Classic and Contemporary Patisserie.  Which is a way fancier dessert that incorporates panna cotta.  This is an awesome cookbook full of very fancy desserts that are amazing!  If you like to bake it's highly recommended.

Edited April 28, 2020 by Raamo (log)

[robirdstx]

 

Pork Carnitas with a Black Bean and Corn Salad

 

[kayb]

Fruit. Liquid fruit.

 

Ok, liquid grapes.

 

What's the old song? Whatever gets you through the night...is all right...it's all right.

 

Boxed cheap plonk is all right.

[heidih]

55 minutes ago, Raamo said:

Tonight:  Chicken Bastela from cookbook I've linked before:

 

1/2 Plated with Cilantro and Preserved lemon.

 

Wow nice.  - when I first read about Bastilla it talked about squab so I used duck (goofy I know) We enjoyed it and kept it that way. 

 

Quote

Clear editor is my enemy

 

[Ann_T]

I look forward every year to the first rhubarb pie of the season.

 

 

 

We had a late lunch and 

just pie for dinner. 

[BKEats]

I'm sure there are many people, eagerly awaiting for you to start making Rhubarb Pie. 

[jedovaty]

That pie looks delicious!

My dinner was rather uninspired... I just threw whatever was in the fridge to make a smoothi... errr... soup!  Yes.  "Soup".  I was told to chew when drinking smoothies.

For the curious: 1.5 handfuls of spent chicken (I don't throw out the meat after it goes through the pressure cooker), half a browning cabbage, three stalks of limp celery, heart of large bok choy (still fresh, woo!), frozen cauliflower, left over oatmeal and buckwheat from breakfast, an anchovy, and a couple ladles of chicken stock.  Mmmmm.

[JoNorvelleWalker]

1 hour ago, kayb said:

Fruit. Liquid fruit.

 

Ok, liquid grapes.

 

What's the old song? Whatever gets you through the night...is all right...it's all right.

 

Boxed cheap plonk is all right.

 

A woman of my own heart.  It's been that kind of day.  But I have to finish my mai tai first.

 

 

[Tri2Cook]

12 hours ago, liamsaunt said:

The weather was lousy yesterday, so I made chicken noodle soup for dinner.

 

Me too! 😁

[weinoo]

 

Four mushroom risotto. Shitake, cremini, oyster, porcini and Parmigiano-Reggiano.

[shain]

Salad of beans, celery, peanuts, basil, raw sunflower oil, some chili, garlic, tarragon and silan.

Achma, a Georgian dish much like the Turkish su borek, which is made by layering thin dough sheets with butter, and a cheese mixture.

Georgian Akhasheni wine.

 

 

[liuzhou]

Shrimp with black garlic and capers, seagrass and orzo.

 

 

 

 

[Shelby]

Looking at this thread is one of the best parts of my day

 

Roasted chicken, taters and asparagus

I soaked some Broadbent's ham pieces in cold water in the fridge over night.  Trimmed some of it up and chopped it smaller.  Cooked half in a  skillet and left the other half uncooked.  Really good on pizza!  Jalapeño, mushroom and ham.

 

[liamsaunt]

Fish sandwich.  

 

[Duvel]

“My” döner shop has opened up again for takeout, so today I went to support the business in these times. They were busy - both skewers were on high heat and heavy rotation. I am happy that they are doing well. Needless to say, the döner was fantastic ...

 

 

[kayb]

6 hours ago, shain said:

Salad of beans, celery, peanuts, basil, raw sunflower oil, some chili, garlic, tarragon and silan.

Achma, a Georgian dish much like the Turkish su borek, which is made by layering thin dough sheets with butter, and a cheese mixture.

Georgian Akhasheni wine.

 

 

 

 

Lord have mercy, but that looks wonderful. What is the cheese mixture? And is there any moisture added other than the cheese and butter?

[Kim Shook]

2 hours ago, Shelby said:

Looking at this thread is one of the best parts of my day

 

 

I couldn't agree more!  

 

@liamsaunt - that is a wonderful looking fish sandwich.  What is that beside it?  They look like a cross between Fritos and batter fried celery. 😄

 

 

Our dinner of Shame – Hamburger Helper:

Along with corn and a perfectly nice salad:

Hamburger Helper has been a guilty pleasure my entire adult life.  My mother never made it, but as soon as I got into my own apartment, I started making it as a cheap meal.  When we got married, it turned out that Mr. Kim liked it, too.  The last couple of times I’ve made it, though, I’ve not enjoyed it as much as I used to.  I find it watery and less flavorful (that last part could be due to my compromised palate).  I’m wondering if the product has changed or am I getting too highfalutin for HH? Mr. Kim says he didn’t notice any difference. 

 

Jessica came over and cooked something completely ersatz and really delicious.  She cobbled together a few different internet recipes and added this and that and came up with a version of the Chinese buffet fake crabmeat casserole:

It was creamy and loaded with the fish.  Much better than the buffet.  More than 10 years ago @Domestic Goddess posted a recipe for a ham and fake crab salad that I've used over and over again.  She was a Filipino living in Korea.  She mentioned to me that the fake crab was very popular in both places.  I've never apologized for liking it since. 😁

[shain]

40 minutes ago, kayb said:

 

Lord have mercy, but that looks wonderful. What is the cheese mixture? And is there any moisture added other than the cheese and butter?

 

Thanks! The mix is sirene, mozzarella, cottage, egg and milk. Salt, pepper, a bit of tarragon and coriander seeds. The dough is a pasta dough, but a little more hydrated.

Traditional recipes calls for boiling the dough sheets, but the wetter mixture made this unnecessary.

[BKEats]

Made a fun dinner last night... Stuffed artichokes... I took homemade bread crumbs added anchovy, parm, lemon rinds, olive oil, pepper, oregano, red pepper, and black pepper... Stuffed inside the artichoke... put in pot with a little water, covered and baked for like an hour... 

 

The anchovy is a perfect addition:

 

 

 

I made a squash risotto as well... Took these little yellow squash, cubes, cooked in garlic and thyme and set aside... Added the squash to the risotto in the final steps after butter and parm.  

 

Made a sauce out of reducing a glass of wine, some sugar with shallots and black pepper.. Added these morello cherries in syrup.   Risotto down, then sliced duck breast, then cherry sauce... I told my wife,  this was most likely being served at every fancy restaurant in 1998... It was really freaking good.. I purchased the duck at a botique butcher and it was really freaking good... Super livery..  

 

The duck was rich and livery.. The skin was not that shattering crisp.. It was all rich and deep and delicious:

 

 

theres no way to make this pretty or at least i didn't 

 

 

 

[Dante]

Last night's dinner: Artichoke melt, Sides of steamed edamame with nutritional yeast and smoked paprika, and sauteed chard with ham on the side.