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Dinner 2021


liuzhou
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1 hour ago, Duvel said:

Greek style cabbage ...

Tell me, please, what is Greek style cabbage?

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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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We started with a Caesar salad (no photo) and then had personal pizzas made with Stonefire (Roasted Garlic) Naan. Mine had onion, black olives, button mushrooms, pork sausage and pepperoni with extra cheese. Finished with crumbled Cotija cheese and crushed red pepper flakes.

 

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1 hour ago, Anna N said:

Tell me, please, what is Greek style cabbage?


This is pretty much the standard side dish in Greek restaurants in Germany. The correct term would be Lachanosaláta.
 

Preparation is pretty much straightforward: 500 g or so of finely shredded cabbage, massaged with a teaspoon of salt, a pinch of sugar and some finely ground white pepper. Dressed with 3-4 tbsp olive oil, 3 tbsp white wine vinegar and some sparkling water (that helps to tenderize the cabbage). Leave to marinate in the fridge overnight, then add chopped up parsley in amounts at your discretion. 

Edited by Duvel (log)
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2 minutes ago, Duvel said:

The correct term would be Lachanosaláta

Thank you. One more quick question if you don’t mind. Does it have any keeping ability, say for two or three days? 

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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

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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3 minutes ago, Anna N said:

Thank you. One more quick question if you don’t mind. Does it have any keeping ability, say for two or three days? 


I keep it for three, four days ... probably even longer, but it usually doesn’t last that long (in terms of quantity).

 

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3 hours ago, Duvel said:

which in a German context refers to beef

Oh, but you haven't seen anything until you see how the Costa Ricans can confuse things. The Spanglish words for steak is bistec. It sounds the same so it makes sense. But now they are using it for everything. Bistec de cerdo (pork). The other day, I saw boneless chicken thighs labeled bistec de pollo (chicken). And if all that wasn't bad enough, they have started to sell prepared roasts in their Deli cases. First it was rosbif and now we see rosbif de cerdo and the other day I saw pressed chicken loaf being sold as rosbif de pollo. I guess I shouldn't be too surprised at a country that call Spam Patè Americana.

Edited by Tropicalsenior (log)
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1 minute ago, Duvel said:


I keep it for three, four days ... probably even longer, but it usually doesn’t last that long (in terms of quantity).

 

Great. Thanks. It does sound good and when there’s only one of you it pays to find preparations that have a bit of a shelflife. 

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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

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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On 6/9/2021 at 12:21 PM, Dante said:

Pizza with pesto, black olives, and prosciutto

20210608_193823.jpg

 

Dante, how was this pizza cooked? On the stovetop, in the oven? Why use a frying pan for pizza? TIA.

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Apologies, as dinner was started before I thought to take photos. Except for the potato salad, this entire Wine Time dinner was furnished by our neighbour Bill. And mind bogglingly delicious it was!

 

The beef shish kabob was cubed chuck roast marinated in teriyaki, grated fresh ginger,  red wine vinegar, crushed garlic, tbs brown sugar.

 

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The vegetable shish kabob had cherry tomatoes, onion, fresh pineapple, small halved zucchini, bell pepper and was marinated in juice and zest of one lemon, ¼ cup fresh pesto, 3 tbs honey mustard dressing, ¼ cup EVO. The chicken breast with fresh herbs was marinated in Italian dressing fortified with crushed garlic, parsley, cilantro, basil. 

 

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These pork steaks were surprising. Thinnish slices from pork butt, they were marinated in Hoison sauce, cider vinegar marinade and sweet baby rays bbq sauce cut with cider vinegar as a basting sauce.  Quick sear. 

 

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My plate also has Bill's special corn relish with cherry tomatoes, corn, onions and fresh herbs.

 

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And my contribution to dinner was the potato salad made with potatoes steam-roasted in the APO, the fronds from a couple of Bill's nearly blooming dill plants, peas and mayonnaise, homemade with a large dollop of Kozik's Canadian maple mustard.

 

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Enfrijoladas, filled with feta, onion, boiled eggs and chilies.

Lentils and roasted potatoes, with toasted peanuts, onion, garlic, cumin, coriander seed, oregano, dried chili powder, cilantro.

Wheat beer.

 

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Edited by shain (log)
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~ Shai N.

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14 hours ago, TdeV said:

 

Dante, how was this pizza cooked? On the stovetop, in the oven? Why use a frying pan for pizza? TIA.

 

On the stovetop- as a skillet pizza, finished for a bit under the broiler to properly melt the cheese

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Saturday nights BBQ left a „few“ leftovers from mostly the bovine side of the meat spectrum.

 

Time to be thrifty: Steaks, sausages, chicken thighs went through the meat grinder ...

 

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And into Marcella Hazans ragù alla bolognese ...

 

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A few hours later the ragu was done and enhanced with some Bechamel and a pound of lasagna plates ...

 

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Enjoyed in the garden with a Strawberry Mojito. 
 

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We were so full that pizza & movie night had to be shortened to movie night 😉 !

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Porterhouse steak under baby bella mushrooms sauted with butter, olive oil, red wine and garlic. Last year's frozen green beans sauted with butter and garlic, and the last of Sunday's leftover charred asparagus.PXL_20210609_005240661.thumb.jpg.d1e3d266345990a07158922214dda26e.jpg

 

 

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We have house guests for the first time in 18 months.

 

Our welcome dinner was simple:

 

Two steelhead trout fillets, one with fajita seasoning the other with Old Bay:

 

 

PXL_20210613_230755882.jpg

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Just now, Wait. Wot said:

We have house guests for the first time in 18 months.

 

Our welcome dinner was simple:

 

Just now, Wait. Wot said:

Asparagus (the last of our own this year) roasted with olive oil and granulated garlic:

 

Dessert was chocolate avocado pudding with blueberries and raspberries. Sorry, no pictures.

 

PXL_20210613_230855380.jpg

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8 minutes ago, rotuts said:

@Dante  

 

What is fry sauce ?

 

@Duvel  

 

pleased to see the béchamel in your

 

Lasagna.

 

looks perfect.

 

In Utah, Fry Sauce is basically thousand Island dressing.

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Daughter came to visit and requested Belgian beef stew, but she can't have any gluten, so I made a modified version more like my normal beef stew with a red wine base and I added some cherry/raspberry preserves.  I made in the IP whereas BBS I have previously made in the slow cooker.  I learned that thinly sliced onions pretty much disappear in the IP.  This had beef, onions, garlic, carrots, potato, celery, corn and peas.

 

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Mark

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Fan favorites for fun food last night...

 

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Blue crab cakes, baked potatoes, half of which got topped with sour cream and ikura, house-made tartar sauce, let's call it sautésed celery. Lotta dill. Plated in a way in which my old cooking school mentor wouldn't be happy.

Edited by weinoo (log)
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Mitch Weinstein aka "weinoo"

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