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Dinner 2021

liuzhou

By liuzhou
in Cooking

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heidih

heidih

Posted
Posted
2 minutes ago, Dante said:

My first attempt at making tteokbokki (need to work on the flour/water proportions), with a side of steamed rapini.

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Confused when you say flour/water proportion. These were standard purchased ones and you are referring to the saucing ? I love the texture and the various shapes. There was a recent article on making them commercially - small batch. will look. 

  • Like 1
weinoo

weinoo

Posted
Posted

Chirashi last night.  Side of sautéed corn and radish.

 

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The salmon are from Wild Alaskan Seafood; some coho and some sockeye. A few shrimp and ikura round of the fish.

 

Didn't use one of the Japanese chirashi packets (eG-friendly Amazon.com link) I've grown fond of, but instead made classic sushi rice with rice vinegar/sugar/salt.

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Mitch Weinstein aka "weinoo"

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shain

shain

Posted
Posted
46 minutes ago, liamsaunt said:

Fettuccini with summer squash and ricotta

 

And breadcrumbs, it seems? I love breadcrumbs on pasta :P 

  • Like 1

~ Shai N.

Dante

Dante

Posted
Posted
14 hours ago, heidih said:

Confused when you say flour/water proportion. These were standard purchased ones and you are referring to the saucing ? I love the texture and the various shapes. There was a recent article on making them commercially - small batch. will look. 

 

 I made everything from scratch,ie both the rice cakes and the sauce. The flour/water proportion was in relation to the rice cakes.  

 

And, thank you!  I initially tried for somewhat uniform shapes but the dough was so sticky that I just gave up on that part. 

  • Like 1
liamsaunt

liamsaunt

Posted
Posted
3 hours ago, shain said:

 

And breadcrumbs, it seems? I love breadcrumbs on pasta :P 

 

Yes, panko toasted in olive oil and tossed with lemon zest and salt.

  • Like 1
  • Delicious 2
shain

shain

Posted
Posted

Hand cut noodles (flat and short) with eggplant, tiny zucchini, mushrooms, doubanjiang, douchi, sesame paste, garlic, ginger, peppercorns, toasted sesame, basil, chili oil.

 

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  • Like 12
  • Delicious 1

~ Shai N.

Wait. Wot

Wait. Wot

Posted
Posted

I hate to call this Pad Thai, as this variation depended on what we had and what we were able to buy.

 

Loosely based on: https://www.recipetineats.com/chicken-pad-thai/

 

 

 And I do mean loosley.

 

No chicken or tofu, substitute shrimp, lobster and scallops.

 

No bean sprouts, substitute pea pods and green onions.

 

No oyster sauce, substitute coconut aminos.

 

No peanuts, substitute cashews.

 

And the beat goes on!

 

in any case, we liked it.

 

 

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  • Like 10
  • Delicious 1
  • Haha 1
Duvel

Duvel

Posted
Posted

My parents decided spontaneously to come over for the weekend, and I decided to take them out (for the first time in forever). Things are relaxing and we can go without prior testing …

 

I opted for the Woinemer Craft Brewery, a local brewery pub with great beers. I secured a place in their roofed beergarden …

 

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Woinemer Helles to start with …

 

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My father opted for the Black Currant Stout, a seasonal offer …

 

49A2D980-1B15-4BDB-B79D-CEE7AB39EBDD.thumb.jpeg.c01fb75aea7d8145d41953a6089fb902.jpeg

 

Schnitzel galore - this one with a condensed beer sauce …

 

DA2376FF-18E1-47F6-9DC1-2DB3600882D3.thumb.jpeg.222c12218a94d9300737698768581ae1.jpeg

 

Schnitzel stuffed with Handkäse and Sauerkraut …

 

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Schnitzel with liquid Kochkäse & red currant jelly …

 

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Little one had a cheeseburger (that was not so great), but was very content with his dessert 😉

 

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liamsaunt

liamsaunt

Posted
Posted

Sort of Thai-ish eggplant curry with pickled cucumber relish and chopped cashews, with coconut rice.  I found the recipe in Meera Sodha's East, though I swapped in fish sauce for the soy sauce (the original recipe was vegetarian), cashews for peanuts since I was out of peanuts, and lime juice for the tamarind because I could not find my jar of tamarind concentrate even though I know it is around somewhere.

 

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  • Like 16
Ann_T

Ann_T

Posted
Posted

We planned about 8 weeks ago to spend a few days in Victoria. Moe had Dr.'s appointments.   Our timing turned out to be good since 

we had record breaking temperatures here on the west coast.   I'm always complaining about missing a hot Ontario summer, but 40°C was too much even for me.

Thankfully we were in an air condition hotel for the worst of it.   

 

 A few of our meals this past 10 days.

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 I had Halibut cheeks and Black Cod (Sablefish) delivered right to my door by Walcan Seaffoods before 8:30 yesterday morning.
The halibut cheeks went into the freezer for another day and the Black Cod went into the fridge for last night's dinner.
I used a cast iron griddle and grilled artichoke hearts, cherry tomatoes, and Kalamata olives while potato cubes were deep frying.
Moved all the vegetables to one side of the grill and then grilled the fish that I had seasoned with olive oil, garlic, lemon juice and hot red pepper flakes.
To serve, I tossed all the vegetables in olive oil seasoned with fresh minced garlic, fresh squeezed lemon juice, salt, pepper and fresh basil, plated and topped with the grilled Black Cod.
I've decided that Black Cod is almost as good as Halibut. I love how this fish flakes. So moist and tender.

 

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Thursday night I  made Moe Coquilles St. Jacques  using the Hokkaido scallops.
Layer of sauted mushrooms and shallots topped with the seared scallops and coated with a wine cream sauce
seasoned with fresh tarragon and topped with fresh bread crumbs tossed in melted butter
and finished with fresh grated Gruyere and finished under the broiler. Another simple work night dinner.
 
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Moe and I shared a Grilled thick NY strip steak one night. 
I made Steak and Frites with red wine sauce. Served with a lovely Chateauneuf du Pape.
 
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Platter for two.
 
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Homemade beer  battered Halibut Fish and Chips.  Battered a few of the fries as well.
 
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Chicken Katsu.
 
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heidih

heidih

Posted
Posted (edited)

@Ann_T My fresh fish envy continues. The cod looks wonderful. What is your favorite halibut cheek prep? i've only had the pleasure a few times. When my friend did his annual fishing in Alaska he only brought fillets back thinking nobody (except me silly boy) wanted fish heads!

Edited by heidih (log)
  • Like 1
TicTac

TicTac

Posted
Posted
1 hour ago, heidih said:

@Ann_T My fresh fish envy continues. The cod looks wonderful. What is your favorite halibut cheek prep? i've only had the pleasure a few times. When my friend did his annual fishing in Alaska he only brought fillets back thinking nobody (except me silly boy) wanted fish heads!

While I am not sure of Ann's favourite prep - I used to have a client in BC who ran a fishing outfit and would often ship me lovely packages of goodies.  Halibut cheeks were often among them.

 

They require but 3 simple ingredients -

 

Butter.  Salt.  Lemon Juice. 

 

Enjoy!

  • Like 2
Ann_T

Ann_T

Posted
Posted
2 hours ago, heidih said:

@Ann_T My fresh fish envy continues. The cod looks wonderful. What is your favorite halibut cheek prep? i've only had the pleasure a few times. When my friend did his annual fishing in Alaska he only brought fillets back thinking nobody (except me silly boy) wanted fish heads!

@heidih, well if Moe has his way I will use my tempura beer batter and make him fish and chips.  Otherwise in the past I've just pan fried them in butter and seasoned with just lemon or lemon and garlic.  Very much the same as @TicTac.

  • Like 1

Foodblog: Vancouver Island
Thibeault's Table -  Blog

MaryIsobel

MaryIsobel

Posted
Posted
9 hours ago, Duvel said:

My parents decided spontaneously to come over for the weekend, and I decided to take them out (for the first time in forever). Things are relaxing and we can go without prior testing …

 

I opted for the Woinemer Craft Brewery, a local brewery pub with great beers. I secured a place in their roofed beergarden …

 

1701FC51-D497-48E2-8B42-A26D9DA59EEB.thumb.jpeg.0b28742a431df6f82517e6f9d71b43c1.jpeg

 

Woinemer Helles to start with …

 

3B03B8F1-5D0C-4BFA-9A24-57014B0E34BD.thumb.jpeg.89c017b001a12532c61557c4b148d8fc.jpeg

 

My father opted for the Black Currant Stout, a seasonal offer …

 

49A2D980-1B15-4BDB-B79D-CEE7AB39EBDD.thumb.jpeg.c01fb75aea7d8145d41953a6089fb902.jpeg

 

Schnitzel galore - this one with a condensed beer sauce …

 

DA2376FF-18E1-47F6-9DC1-2DB3600882D3.thumb.jpeg.222c12218a94d9300737698768581ae1.jpeg

 

Schnitzel stuffed with Handkäse and Sauerkraut …

 

A7E8BCC3-DE1F-4554-A87B-86A7C683CFAF.thumb.jpeg.3b327eee36a44cf090d44335836f3c83.jpeg

 

Schnitzel with liquid Kochkäse & red currant jelly …

 

88A8D6D2-278B-48E1-AB6D-E47FB5016025.thumb.jpeg.be612d2ae5562f0a29fbef1aef37dedf.jpeg

 

Little one had a cheeseburger (that was not so great), but was very content with his dessert 😉

 

869FC120-AED5-4891-BD7F-38F6310F71D8.thumb.jpeg.d1a40e26f30ee2a367ed3dc271489321.jpeg

 

How wonderful! Your Dad looks very vibrant and extremely happy (as does your son - but he always looks like the happiest kid on earth!) I long to get my Dad out of his long term care home now that restrictions are lifted, but currently cannot imagine trying to get him in to a vehicle. He is currently a "two person transfer" and that doesn't work well getting in and out of a vehicle. One of these days, fingers crossed.

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Duvel

Duvel

Posted
Posted
22 minutes ago, MaryIsobel said:

One of these days, fingers crossed.


I‘ll keep my fingers crossed for you as well 🤞

  • Like 1
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rotuts

rotuts

Posted
Posted

@Ann_T 

 

Delicious !

 

Id like to hear a little more about ' Platter for Two '

 

I see prosciutto , tomatoes 

 

olive oil ?

 

what is under the P ?

 

the white center item ?  

 

mozzarella ?  fresh ?

Wait. Wot

Wait. Wot

Posted
Posted

Tonight's steak dinner with details.

 

Boneless ribeye 1 1/2" thick SV for two hours at 120F. Seared in antique cast iron fry pan two minutes per side at 500F.

 

Served with mushrooms sauted with butter and olive oil seasoned with granulated garlic.

 

Steamed broccoli.

 

And a fine French wine which was also in the mushrooms.

 

Steak was perfect for me, which is all I really care about since I'm the only resident that eats red meat.

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  • Like 10
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JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

DryAgedRibeye07102012.jpg


Jo does not eat an early dinner, 1.5 inch dry aged ribeye.  Promise is in the air.

 

 

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Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Dante

Dante

Posted
Posted

Kadhi chawal over rice, with pears added (because I had a lot of pears)

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  • Like 9
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

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Dry aged rIbeye on Philips grill.  First baked potato on my new bed of Himalayan rock salt.

 

 

  • Like 12
  • Delicious 4

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

liuzhou

liuzhou

Posted
  • Topic Starter
Posted (edited)

I haven't been cooking much recently. My first vaccine killed my appetite. Tonight, I tried to rekindle the fire with spicy chicken and 猪肚菇 (zhū dù gū) 'pig stomach mushrooms', Infundibulicybe gibba.) The chicken was marinated overnight with Shaoxing wine, garlic, ginger and chillies, then stir fried with 豆瓣酱 (dòu bàn jiàng) and Welsh onions. Served with orzo instead of rice because...

 

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Edited by liuzhou (log)
  • Like 14
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...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

The Kitchen Scale Manifesto

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