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Dinner 2021


liuzhou
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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 by Duvel (log)
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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.

 

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It's almost never bad to feed someone.

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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.

 

20210716_180517.thumb.jpg.7e1e7cc7fe096112418d9170e1f754ae.jpg

 

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

 

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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.

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It's almost never bad to feed someone.

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

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Edited by Dante (log)
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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.

 

 

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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.

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

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Not a big pizza eater. Before new Miele oven:

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OTCAdTp.jpg

 

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

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3 minutes ago, BonVivant said:

Not a big pizza eater. Before new Miele oven:

qyr0yzs.jpg

 

OTCAdTp.jpg

 

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

317L4S0.jpg

 

What is your method for pizza using the Miele?

 

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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

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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. 

 

 

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25 minutes ago, JoNorvelleWalker said:

 

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

 

like this?

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or this?

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Edited by gfweb (log)
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Cornish pasties (lard pastry enclosing steak cubes, potato, rutabega, onion)

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

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eGullet member #80.

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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. 

 

 

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

eGullet member #80.

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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. 

 

 

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

 

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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.

 

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

 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)

"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

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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. 

 

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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...

 

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Pancakes with a seaweed butter.

 

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Head cheese torchon.

 

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Yellowtail with Asian pear.

 

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Softshell, sabayon, pea tendrils.

 

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Lobster, peaches, scapes, bisque. (Talk about a Le Coucou influence right here).

 

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Rice, mushrooms, marrow. We were probably already sated, so a lot of this came home.

 

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American wagyu, confit garlic. Not shown: Ssam party. Also half came home. (Both were good last night for dinner).

 

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Earl grey ice with lots of berries.

 

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A very good meal; maybe our best one out yet. Actually looking forward to a return.

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Mitch Weinstein aka "weinoo"

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