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Dinner 2021


liuzhou
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summer dinner

pan seared shrimp, grilled corn, tomato, red onion, jalapeño, cilantro and avocado salad.

with a sancerre rose

IMG_4914 2.jpg

IMG_4915.jpg

Edited by scamhi (log)
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45 minutes ago, kayb said:

Lots of dinners will look like this in the next six or eight weeks:

 

904685947_2021veggies.thumb.jpg.89d30ff4e98d6f14e31bd1f6e459c23f.jpg

 

From 12 o'clock, Tomatoes, squash and onions, purple hulled peas with tomato relish, fried okra, zucchini fritter.

 

I just drooled.

 

My okra looks so much better than last year so I'm hoping to do exactly as you have pictured a LOT this summer.  I only got one tiny portion last year.

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Been a little remiss in posting dinners, but we did go out to eat a few times last week.

 

A new, let's call it pasta restaurant, opened with the sous having prior experience at the much-liked Rezdora. Others have other experience, but they were in the construction process when the pandemic hit. Forsynthia, on Stanton Street, which I'll start by saying we were literally sitting on Stanton Street. I mean, in a built up, enclosed area, but for some reason every time a car drove by, I thought it might be the end. Food's good, though. There are no what we might call main courses, only antipasti and primi. It works, cuz we love pasta.

 

Here's one of the apps, the zucchini flowers, a little too much for what I'd like to east as a one-bite antipasto. So kinda hard to eat, while tasty nonetheless.

 

IMG_4391.thumb.jpeg.d3172efde16037389993cfb36418adde.jpeg

 

Also had the braised and grilled octopus, coated with various spices, which was really great.

 

IMG_4392.thumb.jpeg.fada10a6cb6281b8a5fbea51f317ba6d.jpeg

 

For our "primi:"

 

IMG_4396.thumb.jpeg.5aa04b5a9ea3c1442c8b0290566e5f02.jpeg

 

Significant Eater's garganelli verdi, with lamb ragu, watercress and mint was very good, but was no match for

 

IMG_4395.thumb.jpeg.6523e6ea0a7ac5acfe7129206bf93fb9.jpeg

 

the short rib agnolotti, with parmesan and duck jus and most likely a nice hit of butter. Once again, an excellent dish.

 

Finished with gelato - good meal. The next night...

 

202296463_Cervos06-25.thumb.jpeg.92b735a49083adf1085b3c2686991153.jpeg

 

Cervo's, on the 2nd most gorgeous night of the summer, before the shit hits the fan.

 

1423837316_CervosFries06-25IMG_4424.thumb.jpeg.f7d507a067e2fff3a00995f15f5ca899.jpeg

 

What's left of the frites.

 

And even some home cooking...

 

IMG_4408.thumb.jpeg.39b7d762582f95d0a59bdee309463e4c.jpeg

 

Orecchiette with hot and sweet sausage, tomatoes, garlic scapes and parmesan. A side of this stuff...

 

2085366950_Spigarello06-24.thumb.jpeg.f5172f1479c511a63a65222bb565152a.jpeg

 

Spigarello broccoli, blanched and sautéed in olive oil, garlic, and red pepper. And finally tonight...

 

IMG_4443.thumb.jpeg.e59f0cc86cb6f516acd8e93ee62feb2c.jpeg

 

Thai red curry with shallots, ginger, garlic scapes, scallions, tofu, mushrooms, carrots, snap peas, cilantro and windowsill Thai basil!

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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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This series is beyond.   Just beyond.   I made a special farmers' market visit for squash blossoms.  But, no, none.    *****Special for weinoo*****   A small earthquake as I type this.    Just so you know you're in our mind...

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eGullet member #80.

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5 hours ago, rotuts said:

@Wait. Wot 

 

looking forward to to seeing your results.

 

nice drip pan combo.

 

and idea to think about ;

 

get an oblong aluminum pan.

 

the disposable ( but you are going to use it over and over again )  type

 

I lined mine w parchment paper , caught all the drippings and was an easy

 

clean up.

 

those disposables last a long long time 

 

if you take care of them

 

and they come is all sorts of sizes.

This is what they looked like after 5 1/2 hours on the smoker. Not as dark as they usually are.

PXL_20210628_235540846.jpg

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Just now, Wait. Wot said:

This is what they looked like after 5 1/2 hours on the smoker. Not as dark as they usually are.

PXL_20210628_235540846.jpg

With the veggies somewhat overcooked on the Napoleon:

 

PXL_20210628_235818428.jpg

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1 hour ago, weinoo said:

Been a little remiss in posting dinners, but we did go out to eat a few times last week.

 

A new, let's call it pasta restaurant, opened with the sous having prior experience at the much-liked Rezdora. Others have other experience, but they were in the construction process when the pandemic hit. Forsynthia, on Stanton Street, which I'll start by saying we were literally sitting on Stanton Street. I mean, in a built up, enclosed area, but for some reason every time a car drove by, I thought it might be the end. Food's good, though. There are no what we might call main courses, only antipasti and primi. It works, cuz we love pasta.

 

Here's one of the apps, the zucchini flowers, a little too much for what I'd like to east as a one-bite antipasto. So kinda hard to eat, while tasty nonetheless.

 

IMG_4391.thumb.jpeg.d3172efde16037389993cfb36418adde.jpeg

 

Also had the braised and grilled octopus, coated with various spices, which was really great.

 

IMG_4392.thumb.jpeg.fada10a6cb6281b8a5fbea51f317ba6d.jpeg

 

For our "primi:"

 

IMG_4396.thumb.jpeg.5aa04b5a9ea3c1442c8b0290566e5f02.jpeg

 

Significant Eater's garganelli verdi, with lamb ragu, watercress and mint was very good, but was no match for

 

IMG_4395.thumb.jpeg.6523e6ea0a7ac5acfe7129206bf93fb9.jpeg

 

the short rib agnolotti, with parmesan and duck jus and most likely a nice hit of butter. Once again, an excellent dish.

 

Finished with gelato - good meal. The next night...

 

202296463_Cervos06-25.thumb.jpeg.92b735a49083adf1085b3c2686991153.jpeg

 

Cervo's, on the 2nd most gorgeous night of the summer, before the shit hits the fan.

 

1423837316_CervosFries06-25IMG_4424.thumb.jpeg.f7d507a067e2fff3a00995f15f5ca899.jpeg

 

What's left of the frites.

 

And even some home cooking...

 

IMG_4408.thumb.jpeg.39b7d762582f95d0a59bdee309463e4c.jpeg

 

Orecchiette with hot and sweet sausage, tomatoes, garlic scapes and parmesan. A side of this stuff...

 

2085366950_Spigarello06-24.thumb.jpeg.f5172f1479c511a63a65222bb565152a.jpeg

 

Spigarello broccoli, blanched and sautéed in olive oil, garlic, and red pepper. And finally tonight...

 

IMG_4443.thumb.jpeg.e59f0cc86cb6f516acd8e93ee62feb2c.jpeg

 

Thai red curry with shallots, ginger, garlic scapes, scallions, tofu, mushrooms, carrots, snap peas, cilantro and windowsill Thai basil!

it all lookswonderful but the zuke flowers are tugging at me though I would not use whatever that heavy looking dip is- obscures that baby baby sweetness. Oh and the octopus! Thanks!

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7 hours ago, JoNorvelleWalker said:

 

@scamhiyour wine glasses are beautiful.  What do you actually drink from?

 

 

those! They are my stay at home Zalto burgundy stems. We also have Zalto white stems for champagne, and Glas-Vin Expression stems that travel, and 4- 6 pack boxes of Schott Zwiesel burg stems that also travel.

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3 minutes ago, scamhi said:

Zalto

I LOVE, love, love my Zalto glasses, but they are so delicate, I'm always afraid to use them because we are so clumsy. I can break something just looking at it. 😃 I first learned about them years ago when visiting Benanti on Mount Etna. We did a side-by-side tasting with "normal" glasses and Zalto and everyone at my tasting rushed home and bought them. 😅

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Bean and Kimchi taco

 

Base of arugula and mustard greens| nORTHERN bEANS| Kimchi |tabasco reserve| Onion Blossoms | cilantro

 

51276922777_229c86328f_z.jpg

Edited by Paul Bacino (log)
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Its good to have Morels

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Clean out the crisper drawer coconut curry with onions, garlic, ginger, kale, swiss chard, green beans, carrots, loose curd cauliflower, curry leaves, tomatoes, cilantro and hake from my fish share.

 

Hhakecurry2.thumb.jpg.04f4e09896a0fe2039f2fc362b3da929.jpg

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My lazy streak continues: homemade burger, broiled to medium rare, on (commercial) brioche bun, cheese, bacon & the works. Little one requested fried onions, so they were in there as well …

D15B38F4-0316-4958-9C08-AE5546D091EF.thumb.jpeg.dc426c10c24a38729e40222bcef6edb2.jpeg

 

As a curious fact: the cut you know as shortrib is not very popular in Germany (“Querrippe”). So, whenever a butcher offers “Suppenfleisch” (lit. “meat for making soup”), he typically has short rib in the mix. I usually go then, ask for freshly ground beef and ask if he can use short rib. In 90% of the cases I get what I ask for. This makes for a flavorful and juicy burger for a very reasonable price.

 

Curious fact #2: burger (as well as pizza) for some reason are enjoyed most in this household if served on IKEA plastic plates for kids. It just tastes better that way …

 

 

Edited by Duvel (log)
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dinner tonight...repurposing leftovers.

Red curry lamb with butternut squash

with 3 leftover wines a half glass of chenin blanc, Sancerre rose and a natural L'Anglore Grenache

IMG_4918.jpg

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@mgaretz – I am a big fan of tuna/egg salad on toasted rye!  I used to always keep a covered bowl of one or the other in the fridge for lunches and for when I didn’t feel like cooking dinner.  I need to get back to that.  And your ribs were beautiful.  I have my fingers crossed for Mr. Kim’s attempt at them on the 4th.

 

 

Dinner Saturday night:

IMG_6323.thumb.jpg.4314b5b65a295b19ea32811f87b65433.jpg

Fried eggs on buttered muffins and fries & tots.  And, honestly, this was the least junkie thing we’ve done for dinner in ages.  Fern bar food, cereal, canned soup, etc.  We’re getting ready for house guests coming Thursday night, so meals are catch as catch can right now.

 

Tonight:

 IMG_6364.jpg.33596ba44582fab52c9a0325c5597cd3.jpg

Pork schnitzel (from Aldi) and egg noodles with a cheat pan sauce of jarred gravy, shallots, cream, Dijon, lemon juice, and butter.  Roasted beets (from precooked vacuum-packed beets) with lemon pepper.  And corn (improving, but still  not tasting like real summer corn):

IMG_6363.jpg.091a9af320a70f31e13d80b982dcd391.jpg

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