Dinner 2021

[Kerala]

21 hours ago, weinoo said:

 

 

Roasted Hudson Valley duck leg fauxfit  (the legs I used to get at 2 for $5, now $12), over saffron rice.

 

I kinda did these the way @Duvel showed how he did the pork belly. Skin side down for an hour and then drained off that precious first run fat, over onto the other side to finish cooking. The skin just kept getting crispier and crispier.

 

Ended up with about a cup of fat from these 2 legs-wow!

@Duvel's recipe involved a stock or beer for the first stage of cooking, didn't it? I'm eager to try this with duck and want to fast-forward to great results, so please throw some advice my way. Looks fabulous!

[Kerala]

17 hours ago, robirdstx said:

 

Oven Baked Casserole of Leftover Christmas Goose, Dressing and Gravy topped with Cheesy Mashed Potatoes and Panko (served with salad - Romaine, English Cucumber, Tomato and Red Onion)

 

 

That looks great. Simple, efficient and, I'm sure, delicious! Hopefully I will remember 28/12/22.

[weinoo]

48 minutes ago, Kerala said:

@Duvel's recipe involved a stock or beer for the first stage of cooking, didn't it? I'm eager to try this with duck and want to fast-forward to great results, so please throw some advice my way. Looks fabulous!

 

It might've, and though I'd like to give @Duvel all the credit for this dish, I won't! Nothing went into the dish with the duck legs, which had been "cured" overnight, with salt, herbs, garlic, as for a confit but slightly less salt.

 

I made a lot of puncture holes in the skin, and removed the legs from the oven a couple of times to spoon off the fat, before it had a chance to get too hot in the final crisping. Slow oven - like 275℉, for the first 2 hours or so, then up to 350 for the last 1/2 hour. Every duck is different so I can't tell you how long it will take - until it's done and tender.

[gfweb]

12 minutes ago, weinoo said:

 

It might've, and though I'd like to give @Duvel all the credit for this dish, I won't! Nothing went into the dish with the duck legs, which had been "cured" overnight, with salt, herbs, garlic, as for a confit but slightly less salt.

 

I made a lot of puncture holes in the skin, and removed the legs from the oven a couple of times to spoon off the fat, before it had a chance to get too hot in the final crisping. Slow oven - like 275℉, for the first 2 hours or so, then up to 350 for the last 1/2 hour. Every duck is different so I can't tell you how long it will take - until it's done and tender.

 Ever do a confit duck leg SV?

[weinoo]

2 hours ago, gfweb said:

 Ever do a confit duck leg SV?

 

Absolutely. Probably posted about it here, I'm sure?!

 

It's a great way to do it, since the mess is de minimis.

[weinoo]

2 hours ago, gfweb said:

 Ever do a confit duck leg SV?

 

2 minutes ago, weinoo said:

 

Absolutely. Probably posted about it here, I'm sure?!

 

It's a great way to do it, since the mess is de minimis.

 

 

[mgaretz]

3 hours ago, weinoo said:

It's a great way to do it, since the mess is de minimis

de minimess ?  😉

[JoNorvelleWalker]

6 minutes ago, mgaretz said:

de minimess ?  😉

 

You don't get your anova sticky.

 

[JoNorvelleWalker]

 

[weinoo]

6 hours ago, JoNorvelleWalker said:

 

 

Jersey Italian!

[weinoo]

I had this rather humongous grass-fed "steak" in the freezer; over 2 libs. about 1.25" thick.

 

 

And something got into me. So, I cranked up the broiler (there's only one temp - ON)...

 

 

and cooked it about 3 minutes a side. And then an extra minute to finish.  It really should've gone for another minute or even two, giving me a little more temp, but I was kinda worried about overcooking it; didn't come close to that.

 

Leftovers (and there are plenty) may make a laghman dish.

[liamsaunt]

Miso broiled salmon, roasted radishes and mushrooms, and ginger spinach rice bowls

 

[mgaretz]

Simple stir fry with char siu, mushrooms and green beans.

 

 

[mgaretz]

Chicken apple sausage, cooked on the NFG, accompanied by baked beans with brisket (store-bought) and some cauliflower pasta that my wife had for her entrée that I wanted to taste.  The pasta was pretty good and didn't taste like cauliflower, which leads me to believe that the other flours (non-gluten) are mostly responsible for the pasta and the cauliflower is an attempt to cash in on the cauliflower-in-everything trend.  The sausages were a lot less wrinkled when they were done, but I had to hold them for 10 minutes due to other issues delaying eating.  Still tasty though.

 

 

 

[Honkman]

Kedgeree with smoked trout, hardboiled egg, parsley, nutmeg, sour cream

 

[weinoo]

 

Spaghetti with shrimp.  Two salads. Signifiant Eater complained the salads were French, and the main was Italian-ish. This is what I deal with!

[liamsaunt]

Baked macaroni and cheese and kale-apple salad.  

 

[Kim Shook]

@robirdstx – your casserole looks and sounds delicious, but I LOVE that classic Corning baking dish! Is that a modern one or vintage?  Doesn’t matter in the least, but I’m just curious. 

 

On Monday my MIL brought over some of the pancit that she made for our Boxing Day gathering that had to be cancelled due to COVID exposure on the 23rd:

 

 

She usually loads this up with shrimp and chicken, but our portion ended up being a bit protein-lacking, so Mr. Kim went to our neighborhood Chinese restaurant and picked up a couple of things to augment the meal including orange beef and hot & sour soup:

 

 

 

 

I also served some of the salad that I’d intended to take to my SIL’s on Xmas day – salad greens, apples, walnuts, and fresh cranberry vinaigrette:

 

 

And some freezer dumplings:

 

Tuesday:

 

I was tired of leftovers😉. 

 

On Wednesday I found some meat sauce in the back of the fridge and served it with one of my least favorite pastas.  I don’t even know why I have this stuff in the cabinet.  By the time the center gets tender, the “petals” are gummy:

 

But that bag of sliced turkey scraps wasn’t looking appealing and I don’t seem to have poisoned anyone😁.

 

HAPPY NEW YEAR, EVERYONE! 🍾

 

[MaryIsobel]

4 hours ago, Kim Shook said:

@robirdstx – your casserole looks and sounds delicious, but I LOVE that classic Corning baking dish! Is that a modern one or vintage?  Doesn’t matter in the least, but I’m just curious. 

 

On Monday my MIL brought over some of the pancit that she made for our Boxing Day gathering that had to be cancelled due to COVID exposure on the 23rd:

 

 

She usually loads this up with shrimp and chicken, but our portion ended up being a bit protein-lacking, so Mr. Kim went to our neighborhood Chinese restaurant and picked up a couple of things to augment the meal including orange beef and hot & sour soup:

 

 

 

 

I also served some of the salad that I’d intended to take to my SIL’s on Xmas day – salad greens, apples, walnuts, and fresh cranberry vinaigrette:

 

 

And some freezer dumplings:

 

Tuesday:

 

I was tired of leftovers😉. 

 

On Wednesday I found some meat sauce in the back of the fridge and served it with one of my least favorite pastas.  I don’t even know why I have this stuff in the cabinet.  By the time the center gets tender, the “petals” are gummy:

 

But that bag of sliced turkey scraps wasn’t looking appealing and I don’t seem to have poisoned anyone😁.

 

HAPPY NEW YEAR, EVERYONE! 🍾

Oh - that hot and sour soup. Having had a horrific cold for almost a week - I would kill for some of that right now. It replaced chicken noodle soup as our "sick soup" a few years ago. I usually make it myself, so simple, but I'm not quite there yet. Soon!

 

[mgaretz]

Last dinner of 2021.  Sirloin steak, cooked SV then seared, served with baked potato with butter and green beans with butter.  A nice glass of 2016 Lodi Zin.

 

 

[Shelby]

@Kim Shook Everything looks delicious.  I want that pancit.

 

@Annie_HI also want your lobster rolls.  I must put that on my list to either make or mail order in.

 

Still having a health battle.  Got sick again last Tuesday, so lost all appetite, but bounced back quicker this time and got back in the kitchen.  

 

Ate the rest of the Caesar salad and the cioppino.   I swear I could eat gallons of this cioppino

 

 

 

Just plain ole ham and pepperoni pizza but I inhaled it like there was no tomorrow lol

 

 

New Year's Eve dinner\ our 22nd wedding anniversary

 

Cheese and meat to snack on early

 

starting top left--my favorite Harbison, spiced goat cheese from Zingerman's (hated it), Brebis  D'Ossau from Murray's (I think)--this was delicious sheep's milk cheese, and then that truffle cheese from Imperfect Foods that we like a lot.

 

 

Shrimp and Wellfleet oysters

 

 

 

Potato soup done in the IP--super good and easy

 

 

Ordered tiramisu for dessert

 

 

 

 

[liamsaunt]

Last meal of 2021 was just pizza, with pajamas and a movie (Don't Look Up).  Plain old cheese

 

 

Carbonara for my niece

 

 

Wild mushroom and taleggio

 

[lemniscate]

31 minutes ago, liamsaunt said:

with pajamas and a movie

 

Same!  We did bison tenderloin and poached shrimp and Bottle Logic Redeye November beer.  Watched "The Last Picture Show", which it really was the last picture show of 2021.

[BeeZee]

We got take out Thai for NYE dinner…a place we had previously tried not long after they opened last year, and hadn’t gone back since we were underwhelmed…but they seem to have found their footing and we had a good meal. Nice to have another option for take out that is so convenient!

[robirdstx]

On 12/31/2021 at 11:42 AM, Kim Shook said:

your casserole looks and sounds delicious, but I LOVE that classic Corning baking dish! Is that a modern one or vintage?  Doesn’t matter in the least, but I’m just curious

Thank you! Strictly vintage - safe on the stove top, in the oven and in the microwave! I have three in varying sizes. One I’ve had since the 70’s and I got the other two at a friend’s garage sale about ten years ago in exchange for helping her set up the sale. I just love them, too.