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Dinner 2021


liuzhou
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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. 

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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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46 minutes ago, liamsaunt said:

Fettuccini with summer squash and ricotta

 

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

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~ Shai N.

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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. 

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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.

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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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~ Shai N.

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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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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 …

 

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

 

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Schnitzel galore - this one with a condensed beer sauce …

 

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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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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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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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@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)
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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!

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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.

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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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22 minutes ago, MaryIsobel said:

One of these days, fingers crossed.


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

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@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 ?

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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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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)
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...your dancing child with his Chinese suit.

 

The Kitchen Scale Manifesto

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