Dinner 2021

[weinoo]

59 minutes ago, gfweb said:

@weinoo What's the Rx for the endive?

Eat 2 and call me in the morning? 🤣

 

I brown 'em in some butter, salt and pepper, then add liquid (water or stock - I used water + some stock I had), bring to a boil, braise (covered) for a while till nice and tender - then I uncover, put back on the stove and reduce till the liquid is basically gone.  This is pretty classic per Olney, Lulu, Julia, et al. Some add a dash of sugar to aid browing.

[KennethT]

3 minutes ago, weinoo said:

Eat 2 and call me in the morning? 🤣

 

I brown 'em in some butter, salt and pepper, then add liquid (water or stock - I used water + some stock I had), bring to a boil, braise (covered) for a while till nice and tender - then I uncover, put back on the stove and reduce till the liquid is basically gone.  This is pretty classic per Olney, Lulu, Julia, et al. Some add a dash of sugar to aid browing.

I used to do this from time to time.... Love 'em that way.

[liamsaunt]

Pad woon sen

 

[kayb]

I forgot to take a photo, but -- in honor of Lunar New Year, I stir-fried diced-up turkey tenderloins with onion, garlic, ginger, cauliflower and broccoli, then tossed in a sauce of soy sauce, miren, and gochujang sauce with a short splash of sesame oil for good measure.

 

Put the broccoli in too early so it was overcooked, but otherwise, pretty good.

 

[gfweb]

1 hour ago, weinoo said:

Eat 2 and call me in the morning? 🤣

 

I brown 'em in some butter, salt and pepper, then add liquid (water or stock - I used water + some stock I had), bring to a boil, braise (covered) for a while till nice and tender - then I uncover, put back on the stove and reduce till the liquid is basically gone.  This is pretty classic per Olney, Lulu, Julia, et al. Some add a dash of sugar to aid browing.

 I do this to romaine and endive (sans the braising) in butter in a saute pan, covered so it steams in its own juices.  I'll try your way . sounds tasty

[Margaret Pilgrim]

@weinoo A belated happy birthday.    Glad to see you celebrating well.

 

Held up in town so arrived in country at dusk and rain.    Had left keys in town.   Aaaargh.    No flashlight either; that was with keys, at mechanic's getting stolen  catalytic converter replaced.    Husband finally found stashed house keys and we were grateful for dry sanctuary and fireplace.    But cooking beyond us ->   jarred soup  and grilled cheese sandwich.    Grateful for small pleasures.

[weinoo]

29 minutes ago, gfweb said:

I do this to romaine and endive (sans the braising) in butter in a saute pan, covered so it steams in its own juices.  I'll try your way . sounds tasty

yes, either way is great. I also like various veg à la Grecque; slightly different, but also classic.

[Anna N]

2 hours ago, gfweb said:

 I do this to romaine and endive (sans the braising) in butter in a saute pan, covered so it steams in its own juices.  I'll try your way . sounds tasty

I love endive done this way but I have never tried it with romaine. Bet it would work great with little gems also.  I usually finish with some grated Parmesan. 

[TicTac]

13 minutes ago, Anna N said:

I love endive done this way but I have never tried it with romaine. Bet it would work great with little gems also.  I usually finish with some grated Parmesan. 

Works well with radicchio too.

[mgaretz]

Wife was in the mood for steak again, and who am I to argue?  Sirloin this time, cooked SV then seared, served with steamed Brussel's sprouts.

 

 

[scamhi]

6 hours ago, weinoo said:

Back to the drudgery of cooking, yet keeping it simple...

 

 

Braised endive. Love this prep.

@weinoo just bought endive at the store today. Please share prep. Nevermind, I just saw the prep upstream

Edited February 12, 2021 by scamhi (log)

[weinoo]

1 hour ago, scamhi said:

@weinoo just bought endive at the store today. Please share prep. Nevermind, I just saw the prep upstream

Also - these were pretty big, so I sliced them in half. If smaller, you can always leave them whole.

[Objective Foodie]

More pasta today. Trofie e pesto with Szepsy's Furmint.

 

[heidih]

35 minutes ago, Objective Foodie said:

More pasta today. Trofie e pesto with Szepsy's Furmint.

 

Quite the vibrant pesto. Your favorite basil and proportions? I'm in.

[TicTac]

Garden tomato and cheese risotto 

 

Nice Gavi 

 

Some of my favourite truffle cheeses (available on this continent) 

 

 

Salad not shown.  You don’t make friends with salad! 

[Bernie]

6 hours ago, TicTac said:

.......

Salad not shown.  You don’t make friends with salad! 

Yep if i was meant to eat salad i would have been born as a cow.....

[JoNorvelleWalker]

Under imminent threat of a Rancho Gordo bean club shipment, I boiled up a mess of beans.  Most I reserved for fagioli e tonno.  For tonight's dinner the rest I baked with leftover duck legs as the apogee of unctuosity.  Notable that this was the first actual use of the lovely donabe that I purchased a couple years ago.

 

Salad with Momofuku not shown.

 

 

[Objective Foodie]

10 hours ago, heidih said:

Quite the vibrant pesto. Your favorite basil and proportions? I'm in.

 

It's really delicious too.

 

Try to find very fresh and healthy looking sweet basil. Ligurian varieties would be ideal. For 2 large servings (240g of pasta) we have come up with these proportions over time:

 

1 large clove of garlic (microwaved 15s to tone down the pungent notes)

Pinch of salt

30g pine nuts (optional: slightly toasted)

50g basil (no stems, makes it stringy)

50g of finely grated Parmigiano 

 

Crush to a smooth paste adding each ingredient in that order. You can also blend it, Lingurians would protest, but we don't care.

Add some fruity Olive oil until the paste acquires a viscosity and consistency similar to ketchup or mayonnaise. Arbequina or cornicabra olive oils work perfectly if you can't find any Ligurian one. Their green colour also intensifies the colour of the pesto naturally.

 

 

 

[liuzhou]

One pot wonder.

 

Pork, onions, potato, garlic, mushrooms, spinach, chilli, white wine, Worcestershire sauce, soy sauce, S+P. Served with mango relish.

 

 

Edited February 13, 2021 by liuzhou (log)

[shain]

@Objective Foodie very similar to the recipe I use, only difference is that I use slightly less cheese and keep the garlic raw. I want to try and make trofie one day. I love it and it's not available here. 

[Shelby]

Was hungry for a big sandwich again.  Really had to scrounge around to find different meats...had some ham in the freezer and a few pieces of salami so that worked. 

 

 

Roasted a young Canadian goose night before last.  Probably the last one of the season as it's too dangerously cold to go hunting for the next few days.  Scalloped potatoes, breaded tomatoes and @weinoo's celery root salad with it.

 

 

 

 

Rabbit ravioli with roasted green beans last night.

 

[Dante]

Kimchi fried rice

[liamsaunt]

Posole rojo with chicken

 

[jmacnaughtan]

I did an early Valentine's dinner, so oysters were a given.

 

 

These were grilled with black pepper, blood orange zest and crème fraîche.

 

No more photos, but they were followed by a whole brill with sauce maltaise, a piece of Etivaz and a chocolate and blood orange soufflé.

[mgaretz]

By special request, spaghetti without my usual chunky red sauce.  This one with an unusually high proportion of meat.  Served with steamed Brussels sprouts.