Dinner 2021

[scamhi]

grilled harissa chicken skewers grilled over romesco and a romaine and radicchio salad.

with Chianti

[robirdstx]

 

Souv Vide Beef Ribeye, finished on the grill and Worcestershire sauce added, with Duck Fat Crash Hot Potato with Butter and Sour Cream

 

[shain]

Ravioli di zucca. Filling of roasted butternut and acorn squashes, toasted hazelnut paste, nutmeg, pepper, parmesan, thyme. 

Finished with brown butter, fried sage, hazelnuts, parmesan, pepper.

Chardonnay and salad.

 

 

 

Edited January 19, 2021 by shain (log)

[mgaretz]

Panko-breaded chicken tenders, made in the air fryer, with sweet potato and steamed zucchini.

 

[heidih]

1 minute ago, mgaretz said:

Panko-breaded chicken tenders, made in the air fryer, with sweet potato and steamed zucchini.

 

It was not until later in life that I came to appreciate the subtle sweetness of properly steamed zucchini. Growing up it was always being disguised. Just put it on my shopping list. Thanks.

[liamsaunt]

Coconut curry monkfish

 

[Dante]

Meatballs Stroganoff

[robirdstx]

 

Chicken Parm with Pasta and Broccoli

 

[CantCookStillTry]

It's just Spaghetti Bolognaise but I tried the thing where you wash and then roast the mince before using. I was sceptical but I do believe it adds a depth of flavour - not something I would do everytime but with lower quality mince I think it helps. 

 

[liamsaunt]

Miso salmon and udon noodles stir fried with carrots, daikon radish, and pea shoots

 

[TicTac]

Asian cold rolls

 

marinated chicken (hiding underneath) julienned cucumber, pickled carrots, glass noodles, cilantro, lettuce & hoisin/lime/green onion sauce.  
 

 

peanut sauce on side for further dippage 

[shain]

Roasted acorn squashes filled with custard mixed with Parmesan toasted pumpkin seeds, nutmeg, pepper. Those squashes are so sweet you could pour them over pancakes  

Pearled barley, stir fried cauliflower, mushrooms pan fried in butter, plenty of coarsely chopped garlic (so that it is sweet and mild), thyme, pepper, toasted walnuts, balsamic vinegar, a touch of brown sugar.

 

 

 

 

Edited January 20, 2021 by shain (log)

[Eatmywords]

A few recent dishes inspired by various cuisines.  (We mix it up, a lot.  Cuisine ADHD, if you will, I'm sure many can relate, esp during these times  : )

 

Risotto, parm, grill shrimp (bath of evoo, lem juice, fresh ground seafood seasoning (in a gifted pepper mill), roast garlic. 

 

 

 

 

Pulled pork taco w that stuff  - cilantro garlic sc elevated it nicely (w mayo, lime juice, wh vinegr, evoo, cumin, onion)

 

 

 

Poor/lazy man's Korean pancakes - scallion, fake crab, bumble bee smoked oysters (yes, imagine w the fresh stuff but people bring stuff here and stock needs to be rotated!) Still, pretty good. Side of house made kimchi (5 day room temp ferment before fridge, nice funk)

 

 

 

[Duvel]

Leftover night: half a pumpkin, some cream and a large portion of braised beef had to go, so ...

 

Lasagna with a pumpkin bechamel. Not much to look at, but my family assured me that they leftover night is not as bad as it sounds 😉 

 

[mgaretz]

Tonkatsu and homemade onion rings, both done in the BSOA on air fry mode.  Steamed green beans with butter.  I was skeptical about how the onion rings would turn out (don't think I have ever made them before) but they were great.

 

 

[Kim Shook]

Monday night we started with some Crab Delights (mini crab cakes) leftover from a takeout lunch on Saturday:

 

Rotisserie chicken, green beans & potatoes, yellow squash, dressing, and gravy:

It was a Sam’s chicken, bought expressly for the purpose of having hot open-faced chicken sandwiches with gravy like Ann_T did.  We had the legs Monday and will have the sandwiches tonight.  I did the squash a little differently this time.  I was watching some cooking show, and someone mentioned that they scoop out the seeds in summer squash to stop them from being watery when they are cooked.  It seemed to work – Mr. Kim liked these a lot.  I did a smart thing with the dressing, I think.  I made too much of the base dressing mix at Thanksgiving and instead of just going ahead and cooking the extra and then throwing it out a few days later, I froze it.  The base was bread, sauteed onions and celery, and seasonings.  So, all I had to do was thaw it, add a little stock and butter and bake it.  It was SO much better than StoveTop.  Perhaps worth a little project – making up packets of the base and freezing them. 

 

 

Last night was white people taco night:

Crunchy shells, ground beef, rice, and beans.  And all the white people accompaniments including iceberg lettuce and mild salsa:

 

😁😁

[Raw/Cooked]

With our high of 17 degrees (F) reached early this morning, I thought it a good day to make Tourtiere du Lac St. Jean. Chunks of pork, venison, grouse, and potatoes in a lard crust.

[Franci]

I have so much to catch up!!! So many nice meals scrolling quickly. I hope everyone is ok. 
 

We have been keeping up with the fish... grilled rose fish tonight and some vegetables 

[Margaret Pilgrim]

Beets, oranges, red onion, blood orange infused olive oil

 

Spaghetti carbonara, guanciale, pecorino

[liuzhou]

Chicken "schnitzel" with cornichons and Nando's Peri-Peri Sauce. There was a potato salad to the side somewhere.

 

[weinoo]

It's nice to have these in the freezer...

 

 

Duck legs confit, via sous vide.

 

 

After about 30 minutes in the oven, dinner. Marcella's smothered cabbage to accompany. And Significant Eater only eats part of her duck, whereas I finish mine, but now I have the leftovers which make a great fried rice.

[gfweb]

@mgaretz Looks great!  What were your BSOA settings...and what was your breading?

[Ann_T]

Roast Top Sirloin.

 

Tuesday night`s dinner. 

 

 

[KennethT]

@weinoo if you're doing the confit SV, why not just leave the sealed bags in the fridge?  That's even more convenient than the freezer, and assuming the bags haven't opened, will last a really long time assuming you keep your fridge cold.

[weinoo]

15 minutes ago, KennethT said:

@weinoo if you're doing the confit SV, why not just leave the sealed bags in the fridge?  That's even more convenient than the freezer, and assuming the bags haven't opened, will last a really long time assuming you keep your fridge cold.

 

I think they are better protected in the freezer, from where I don't really notice any inconvenience.

 

According to our friends at Serious Eats, one week in the fridge...

 

https://www.seriouseats.com/recipes/2017/12/sous-vide-duck-confit-recipe.html#:~:text=After being cooked sous vide,for up to 1 week.