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Dinner 2021

liuzhou

By liuzhou
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liuzhou

liuzhou

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I'm betting you aren't going to find this down your local "Peking Garden" or whatever.

 

Duck heart fried rice. Rice, soy braised duck hearts, garlic, ginger. chilli, scallions and coriander leaf / cilantro.

 

Note lack of egg or soy sauce. This is Chinese.

 

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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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liamsaunt

liamsaunt

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Grilled salmon salad with mixed lettuce and herbs.  This dinner was a mixed bag with my group.  My husband, my sister and I loved it.  Niece hated it.  According to her, warm things do NOT go on salad, and salads should NOT be spicy.  Whatever!  Nephew does not eat salmon by choice, so he grilled a steak to put on top (it is so nice that he knows how to cook now!).  He liked the salad too.  I am going to make it again since I get salmon once a week in my fish share.  I will just put niece's salmon on the side and make her a different dressing.  

 

Recipe here: https://cooking.nytimes.com/recipes/1021127-grilled-salmon-salad-with-lime-chiles-and-herbs?action=click&module=Local Search Recipe Card&pgType=search&rank=2

 

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heidih

heidih

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22 minutes ago, liamsaunt said:

Grilled salmon salad with mixed lettuce and herbs.  This dinner was a mixed bag with my group.  My husband, my sister and I loved it.  Niece hated it.  According to her, warm things do NOT go on salad, and salads should NOT be spicy.  Whatever!  Nephew does not eat salmon by choice, so he grilled a steak to put on top (it is so nice that he knows how to cook now!).  He liked the salad too.  I am going to make it again since I get salmon once a week in my fish share.  I will just put niece's salmon on the side and make her a different dressing.  

 

Recipe here: https://cooking.nytimes.com/recipes/1021127-grilled-salmon-salad-with-lime-chiles-and-herbs?action=click&module=Local Search Recipe Card&pgType=search&rank=2

 

1386487328_salmonsalad.thumb.jpg.6dc4459f664fc27b2f656e7ae335a8c3.jpg

Don't take niece to a Vietnamese restaurant where the big raw greens platter shows up to wrap your grilled meats into ;) You are such the generous short order accommodating cook!

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liamsaunt

liamsaunt

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46 minutes ago, heidih said:

Don't take niece to a Vietnamese restaurant where the big raw greens platter shows up to wrap your grilled meats into ;) You are such the generous short order accommodating cook!

 

That was what was so weird--she normally loves these types of flavors.  Larb wrapped in lettuce and herbs is one of her favorite foods.  She adores banh mis.  Give her a bowl of rice noodles in spicy broth with lots of fresh greens and she will eat the whole thing.  Maybe she was just grumpy last night  😃

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heidih

heidih

Posted
Posted
2 minutes ago, Franci said:

Tuna of yesterday, with ratatouille. It could have been a little more raw but it was actually perfect for my taste. 

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Your fish always tears me between envy and greed

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patti

patti

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Posted (edited)

A few dinners.

 

Pan grilled catfish with lemon, dill, and grape tomatoes, zucchini, Mexican style street corn.

 

1BA51CDD-C361-485A-B3EA-C2703D76530B.jpeg.ffc8743f05daec3694eee8b725910828.jpeg
 

 

Shrimp lo mein with snow peas, scallions, carrots, and red bell pepper.

 

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Chicken and steak tacos. The steak one was from some leftover steak and it wasn’t great. The dogs thoroughly enjoyed the steak pieces, though!

 

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For the second time in as many weeks, I made a mushroom galette. The filling on this one was much better than the first, with a combo of shiitake and cremini, onions, a head of roasted garlic, sherry, goat cheese and gruyere. 
 

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Brisket sandwich and potato salad. The brisket was from Costco, frozen foods, with some added barbecue sauce and pickled onions, on brioche bun. Homemade potato salad.

 

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More mushrooms, this time in a mushroom and sausage stuffing, with sourdough bread. Served with a pork chop and baked sweet potato.

 

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Edited by patti (log)
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Dear Food: I hate myself for loving you.

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weinoo

weinoo

Posted
Posted
5 hours ago, liamsaunt said:

 Niece hated it.  According to her, warm things do NOT go on salad, and salads should NOT be spicy

 

I hope she doesn't go to France and order frisée aux lardons!

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Mitch Weinstein aka "weinoo"

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Duvel

Duvel

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Posted (edited)

When my wife starts with “Do you know what I’d feel for dinner tonight ..?”, it usually presents some sort of challenge. Today it was freshly baked bread. And dinner within the next two hours 🙄

 

Challenge accepted. Putting everything together to speed up the process (more yeast, diastatic malt powder, pleasant ambient temperature and 3 fold & stretch cycles in 10 min intervals) I was able to get this in 45 min from the start (30% rye, 10% spelt, rest wheat, 62% hydration):

 

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Baked in a preheated (45 min) cast iron at 250 oC for 45 min again ...

 

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Served with the content of my fridge ...

 

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And for me the leftovers of the last lamb roast, pulled, reheated with a couple of Chinese spices, cilantro & chili crisp as “Rou Jia Muffin” 🤗

 

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Happy faces all around !

Edited by Duvel (log)
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Anna N

Anna N

Posted
Posted
1 hour ago, weinoo said:

salads should NOT be spicy

Oh my! She’ll miss out on laarb!  Shame. 

Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

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Duvel

Duvel

Posted
Posted (edited)
27 minutes ago, weinoo said:

 

Is that some chorizo smack dab in the center? 


Yes, correct !

 

A popular Spanish brand, Campofrio. Our current house guest goes through a package every two days 🤭
 

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Edited by Duvel (log)
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cteavin

cteavin

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5 hours ago, mgaretz said:

Tonkatsu, made in the air fryer, served with steamed broccolini with butter.

 

tonkatsu3.jpg.9527f7beb069f09666262b47b9130f82.jpg

 

 

 

How do you like that air fryer, and if you recommend it, which brand are you using? I've heard mixed reviews. The only reason I haven't purchased one is that they're so big (and I have a tny Japanese kitchen). 

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mgaretz

mgaretz

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46 minutes ago, cteavin said:

 

 

How do you like that air fryer, and if you recommend it, which brand are you using? I've heard mixed reviews. The only reason I haven't purchased one is that they're so big (and I have a tny Japanese kitchen). 

 

I really like mine, but it's a Breville Smart Oven Air, which is huge as air-fryers go.  I also own (but no longer use) a Philips XL model and it works fine, but even as an XL the capacity is very limited.

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Mark

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scamhi

scamhi

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Posted

dinner tonight sautéed shrimp some Japanese quick pickles ( salted and rinsed persian cukes, rice vinegar, 1TBL sugar and sesame seeds. Jasmine rice

with a nice white burgundy.

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IMG_4514 2.jpg

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weinoo

weinoo

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5 hours ago, Duvel said:


Yes, correct !

 

A popular Spanish brand, Campofrio. Our current house guest goes through a package every two days 🤭
 

17EC1F51-9E6C-4136-9078-2925CC3A2D2D.thumb.jpeg.28f055086e531fe66b44dcecc50502ea.jpeg


it could be worse; your house guest could be vegan!

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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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gfweb

gfweb

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2 hours ago, mgaretz said:

 

I really like mine, but it's a Breville Smart Oven Air, which is huge as air-fryers go.  I also own (but no longer use) a Philips XL model and it works fine, but even as an XL the capacity is very limited.

It is big for an air Fryer, but it does so much more. Most used appliance in my kitchen.

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JoNorvelleWalker

JoNorvelleWalker

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50 minutes ago, gfweb said:

It is big for an air Fryer, but it does so much more. Most used appliance in my kitchen.

 

I bought a new brand of frozen French fries this afternoon.  I'm torn between air frying in the APO and deep frying conventionally.  (Since the potatoes are pre-cooked and frozen they would only need one frying step.)

 

Though after I finish my mai tai I may opt for a bag of potato chips to accompany my smashburger.

 

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weinoo

weinoo

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Posted

IMG_4203.thumb.jpeg.548468f0afa4268e8101dc18867cc436.jpeg

 

I'm gonna call this my Homage to Jacques dinner. With a partial clean-out-the-larder soup; leeks, shallots, mushrooms, carrots, celery, asparagus, artichoke, herb, one wee potato all cooked in some nice chicken stock - delicious.  Aged Manchego and Comté, with baguette and butter. Salade verte with a house-made (always) mustardy vinaigrette.  And a Merry Edwards to drink. 

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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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