Dinner 2021

Duvel · July 17, 2021

1 hour ago, Margaret Pilgrim said:

Sliced nectarines with gorgonzola.

Spirals with clams in squid ink sauce.

You really need to work on your plating skills. I can hardly see the nectarines under all that pasta …

Edited July 17, 2021 by Duvel (log)

Ann_T · July 17, 2021

Tonight's dinner.

Grilled Greek Ribs

with roasted potato wedges and Greek Salad.

haresfur · July 17, 2021

Deconstructed stir-fry. Noodles. Broccolini/mustard greens in sauce made with soy, "Peking Duck Sauce", and Zhenjian vinegar. Porterhouse with mountain pepperberry and black wattleseed rub, sous vide at 57.5 then sliced - no searing. Need to work on the timing because the meat got pretty cold before I plated everything.

JoNorvelleWalker · July 17, 2021

10 minutes ago, haresfur said:

Deconstructed stir-fry. Noodles. Broccolini/mustard greens in sauce made with soy, "Peking Duck Sauce", and Zhenjian vinegar. Porterhouse with mountain pepperberry and black wattleseed rub, sous vide at 57.5 then sliced - no searing. Need to work on the timing because the meat got pretty cold before I plated everything.

Your dinner has a like from me, but why not actually stir-fry it?

haresfur · July 17, 2021

1 minute ago, JoNorvelleWalker said:

Your dinner has a like from me, but why not actually stir-fry it?

Most of it was stir fried and I often do throw it all together but I wanted to try keeping the meat separate so it stays rare and so you can taste the mountain pepper. I usually do the noodles first then throw them back in near the end but wanted to see if I could keep them from getting soggy.

Dante · July 17, 2021

Grillades and grits casserole with shishitos, and oven-roasted corn on the cob (sprinkled with Iron Skillet Ten Gauge seasoning), on the side

Edited July 17, 2021 by Dante (log)

dcarch · July 17, 2021

just a quick mushroom, egg, shrimps fried rice.

dcarch

Raamo · July 17, 2021

We had a big beefsteak tomato from our CSA we wanted to use up. So I went looking for recipes and found this:

https://cookieandkate.com/spaghetti-with-fresh-tomato-sauce/

Wanted to open some wine and this paired really well with a 2015 de la Guerra Chardonnay from HDV.

The Zucchini is from Vegetables Everyday by Jack Bishop.

KennethT · July 18, 2021

Tried some of the mahi mahi from my Wild Fork box. Quality was great - I don't think I'd be able to tell it from fresh. Defrosted naked in a big bowl of water for about half hour. Coated in rice flour then shallow fried in peanut oil in my wok, then spread with the belacan paste - oh so shrimpy with pounded rehydrated dried shrimp, shrimp paste ( belacan), dried chili, Thai chili, shallot, garlic,ginger, lemongrass and curry leaves from the garden.

Edited July 18, 2021 by KennethT (log)

Dante · July 18, 2021

Chopped Cheese Sandwich (on a Kaiser roll because sub rolls seem to have vanished from the area) with (not home-made) tater tots

BonVivant · July 18, 2021

Not a big pizza eater. Before new Miele oven:

Now I make pizza once a week/fortnight. Not only that, dough and sauce are from scratch, too.

JoNorvelleWalker · July 18, 2021

3 minutes ago, BonVivant said:

Not a big pizza eater. Before new Miele oven:

Now I make pizza once a week/fortnight. Not only that, dough and sauce are from scratch, too.

What is your method for pizza using the Miele?

BonVivant · July 18, 2021

11 minutes ago, JoNorvelleWalker said:

What is your method for pizza using the Miele?

No special method. Just a standard recipe and straight forward baking.

My previous one was not a real oven so I avoided baking anything. The Miele is a proper oven and it inspires me to do a lot more baking now.

https://www.miele.co.uk/e/handleless-microwave-combination-oven-h-7840-bmx-graphite-grey-11093760-p

Norm Matthews · July 18, 2021

I made a list of everything I have made so far this year that I thought Charlie liked and asked him to pick something for me to make again. He picked two, one a Philly Cheesesteak casserole and one appetizer, a kicked up crab rangoon filling in egg roll wrappers. They don't really got together but he is off to another car show and I had the house to myself and made both today. We may not have both today, or one later tonight.

gfweb · July 18, 2021

Scallops (wild fork) with chorizo cheese grits.

Tasted better than it photographed 😉

JoNorvelleWalker · July 19, 2021

2 hours ago, gfweb said:

Scallops (wild fork) with chorizo cheese grits.

Tasted better than it photographed 😉

You could have cropped the frame a little tighter on the scallops.

Margaret Pilgrim · July 19, 2021

23 minutes ago, JoNorvelleWalker said:

You could have cropped the frame a little tighter on the scallops.

Or not.

gfweb · July 19, 2021

25 minutes ago, JoNorvelleWalker said:

You could have cropped the frame a little tighter on the scallops.

like this?

or this?

Edited July 19, 2021 by gfweb (log)

Margaret Pilgrim · July 19, 2021

Cornish pasties (lard pastry enclosing steak cubes, potato, rutabega, onion)

Napped with untraditional, unless you've eaten at Woolworth's lunch counter in Butte, Montana, beef gravy

Margaret Pilgrim · July 19, 2021

4 hours ago, Norm Matthews said:

I made a list of everything I have made so far this year that I thought Charlie liked and asked him to pick something for me to make again. He picked two, one a Philly Cheesesteak casserole and one appetizer, a kicked up crab rangoon filling in egg roll wrappers. They don't really got together but he is off to another car show and I had the house to myself and made both today. We may not have both today, or one later tonight.

Would you be able to describe each of these to us in more detail?

JoNorvelleWalker · July 19, 2021

1 hour ago, gfweb said:

like this?

or this?

More like

gfweb07182021.png.4fa9b06e7de83bdf01c74991b5d8103e.png

**MaryIsobel** · July 19, 2021

5 hours ago, Norm Matthews said:

I made a list of everything I have made so far this year that I thought Charlie liked and asked him to pick something for me to make again. He picked two, one a Philly Cheesesteak casserole and one appetizer, a kicked up crab rangoon filling in egg roll wrappers. They don't really got together but he is off to another car show and I had the house to myself and made both today. We may not have both today, or one later tonight.

Charlie is a lucky fellow. Your cooking is so diverse - love the rangoon eggrolls!

**Smithy** · July 19, 2021

Confetti Shrimp, using Spotted Prawns from Wild Alaskan Seafood (more information here). The recipe comes from a Junior League cookbook, Feast of Eden: Recipes from California's Garden Paradise (eG-friendly Amazon.com link). The ingredients are shrimp (in this case, prawns - roe and all), a bit of white wine, butter, garlic, chopped basil, sun-dried tomato, and cheese. Bake at 350 until the prawns are pink, then stir to mix the melted cheese into everything else.

I served it over rice, as suggested, but a good bread to soak up the juices would have done as well.

ambra · July 19, 2021

Our last Lombard outing was in Franciacorta, where they do classic-method sparkling wine. I needed to visit a winery client for work so we added in a tasting and then ate at Lake Iseo. Though they do serve lake fish, this is what we ate. 😃 Pasta with lobster, mixed seafood, whole-roasted turbot and mixed fried stuff. Last pic: A Franciacorta vineyard in all its glory. A welcome gray day because it was super hot.

weinoo · July 19, 2021

As I'm starting to get more tired of cooking (and the accompanying shopping, prepping, cleaning, etc.), we are starting to venture out more to various restaurants., which are opening (and reopening) apace. Trying to visit a new place every week, with certain old standbys thrown in.

Last week, our new place of choice was Little Mäd. A few people who had worked at Le Coucou, bring French influence to Korean food. Or perhaps Korean influence to French food...who knows?

This is an amuse, and quite amusing...