Dinner 2021

[Dante]

On 4/14/2021 at 8:43 PM, Margaret Pilgrim said:

Joe's Special, a one pan historic San Francisco concoction.   

 

OK, before I looked at the pic I thought it referred to a Joe Carcione Special, which is a totally different dish.  This is wholly new to me and I think it may end up on next week's menu. Thank you!

 

 

 

[liamsaunt]

Mutter paneer, saag paneer, maharajah's rice, and naan

 

[Dante]

Slow cooked pulled pork over creamy grits

[scamhi]

started out making shrimp with lobster sauce. added shiitake mushrooms and a package of silken tofu.

Topped with LaoGanMa chili crisp.

And Kamikokoro Toukagen Shiboritate sake

[Dante]

1 hour ago, liamsaunt said:

Mutter paneer, saag paneer, maharajah's rice, and naan

 

 

 

Tell me more about the Maharajah's rice?

[Eatmywords]

A simple baked/steamed salmon, lemon, rose, new sage and thyme from garden, (yay, fresh herbs are back), couscous, greek salad.  

 

 

 

10 hours ago, Duvel said:

Soooo ... you mean there is a chance my tattoo doesn’t say “accomplished cook “ ?!

 

 

Can I put my guess in for 'Drunk Westerner'?  @liuzhou?

 

 

From the same company that brought you 'Grandma's Tease':  

 

 

 

 (Past it's prime for wearing in public but a nice souvenir and reminder of our China leg : )   

 

[liuzhou]

19 minutes ago, Eatmywords said:

Can I put my guess in for 'Drunk Westerner'?  @liuzhou?

You can put any guess in, but that one is nowhere near.

I'm not going to elaborate and call down the 'off-topic' police.

[Franci]

Long time I didn’t make gnocchi and these came out just right 

[Duvel]

Got some of the first green asparagus of the season. It’s a big thing in Germany. Served with some varieties of cured raw ham, parsley potatoes and veal cutlets (w/ bone 😉). Sauce Hollandaise because it is tradional, and 6.5 min egg because I like them. And some Champagne, because ... why not ?

 

 

 

[TicTac]

 

Oven roasted broccoli - ginger / cilantro Asian sauce over peas.  Hard fried egg.  Haiga rice.

[patti]

Last night we had dinner delivered. Pho fuh me. 

 

 

Tonight, hamburger steak with onions and mushrooms, broccoli and potatoes. 
 

 

 

[liuzhou]

Fried fresh hand-pulled noodles with chicken, purple napa cabbage, garlic, ginger, chilli, coriander/cilantro, Chinese chives, Shaoxing wine, soy sauce.

 

 

[weinoo]

17 hours ago, Duvel said:

Got some of the first green asparagus of the season. It’s a big thing in Germany. Served with some varieties of cured raw ham, parsley potatoes and veal cutlets (w/ bone 😉). Sauce Hollandaise because it is tradional, and 6.5 min egg because I like them. And some Champagne, because ... why not ?

 

Asparagus - not the easiest wine pairing. But the egg sure likes bubbly.

 

Every year around this time, the spargel rolls in and Cafe Katja does a special spargel menu. Erwin recommends a wine every year as well.

 

This year (and I know it's white asparagus) the wine recommended is...  Zierfandler

 

2016 Zierfandler Muschelkalk | Gebeshuber

[weinoo]

Since I got clearance from the doc, and I had this in the fridge...

 

 

Hamachi collar, salted and steam broiled in the steam girl. Part of a multi-course (though quite easy) dinner...

 

 

That collar. Pickles from the guys. Simple chirashi with avocado and a shrimp salad made with poached wild gulf shrimp (this was really great).

Asparagus sautéed with mirin, soy, sesame, vinegar.

Edited April 17, 2021 by weinoo (log)

[liamsaunt]

On 4/16/2021 at 12:20 PM, Dante said:

 

Tell me more about the Maharajah's rice?

 

It is a Meera Sodha recipe.  Basically, rice cooked with chopped dried fruit (I used apricots and dates), chopped nuts (I used pistachios), butter and spices.  It appears n her cookbook Fresh India.  I also found a copy of it on this blog, if you want to look at the recipe: https://thehappyfoodie.co.uk/recipes/maharajahs-rice

 

Pizza last night

 

Edited April 17, 2021 by liamsaunt
typo (log)

[Franci]

I had some quinoa already cooked in the fridge but my mother in law has difficulties eating it, so I bake it. Also 2 duck leg confit, with potatoes and some sauté chicory 

[JoNorvelleWalker]

Shad, day two.

 

 

Shipment was four shad fillets.  Each fillet represents three or four Jo servings.  After last night I went to work hoping never to see shad again.  On the way home I found myself craving shad.

 

Shad broiled eight minutes in the APO, 250C, top and rear elements, 100 percent steam.  Hard to imagine better.

 

[Duvel]

Due to Covid restrictions my sister and her husband couldn’t join my parents and my family for Easter this year. As they are visiting us right now, I try at least to replicate some of the food we had. Tonight: cheese board & breads ...

 

 

Made (again) some rye bread with walnuts (and nut vinegar), plus some regular bread:

 

 

The milder ones (clockwise from the top): St. Felicien, Comte 12m, fresh goat cheese, St. Maure.

 

The slightly more pungent ones (starting with the plastic packed one, clockwise): Epoisses, Bleu d’Auvergne, Langres, Brie de Meaux and some fig-horseradish marmelade ...

 

 

A local off-dry Grauburgunder and a very fruity Primitivo to go with. 

[Duvel]

4 hours ago, JoNorvelleWalker said:

Shipment was four shad fillets.

Four shad fillets - ahhahhahhhah ..

 

[weinoo]

5 hours ago, JoNorvelleWalker said:

Shad, day two.

 

 

Shipment was four shad fillets.  Each fillet represents three or four Jo servings.  After last night I went to work hoping never to see shad again.  On the way home I found myself craving shad.

 

Shad broiled eight minutes in the APO, 250C, top and rear elements, 100 percent steam.  Hard to imagine better.

 

 

That shad looks great; a sort of a sturgeony look actually.

[weinoo]

Semi-homemade.

 

 

I had chef at Cervo's prepare a Piri Piri chicken for me (and sadly for me, today is the last day of Cervo's market; they will be transitioning back to being a real restaurant very shortly).  It was always on their take home menu, but I hadn't pre-ordered; fortunately he still had a few chickens left.

 

So, Cervo's Piri Piri chicken. Tater tots from I don't remember where, but "organic." And Brussels sprouts, sautéed and briefly braised. 

[chromedome]

1 hour ago, weinoo said:

 

That shad looks great; a sort of a sturgeony look actually.

Nothing like it, texturally. More of a humongous herring, though with a more delicate flavor.

[scamhi]

tried an Alison Roman recipe last night.

Salmon oven roasted with brown butter caper sauce with lemon, red onion, sesame seeds and dill.

Nice white burgundy from Michel Niellon

Edited April 18, 2021 by scamhi (log)

[weinoo]

1 hour ago, chromedome said:

Nothing like it, texturally. More of a humongous herring, though with a more delicate flavor.

 

Probably why I said it looks similar.

 

8 hours ago, JoNorvelleWalker said:

 

 

 

 

 

 

[chromedome]

Fair enough. I always loved the chevron pattern of orange and purple on the skin side of sturgeon fillets, it's so striking. Like their secret identity is standing guard at the Vatican.